New Years Eve 2015
Trio of Crudo with Caviar
Yellow Fin Tuna, Skuna Bay Salmon and Diver Scallop with Salmon Roe, and American Caviar, Lemon and Dill
Butternut Squash Ravioli
Butternut Squash Ravioli with Cauliflower, Hen of the Woods Mushroom, Spinach, Sage, Brown Butter, Balsamic Shallots
Poached Maine lobster, Smoked Potato, Ramp, Bacon, Crème’, Petite Greens
Blueberry Sorbet with Champagne and Elder Flower
Filet of Beef Rossini
Filet of Beef topped with Foie Gras, Black Truffle Arancini, Braised Artichokes, Chanterelle Mushroom, Shaved Fresh Black Truffle
Chai Tea cake
Layered Chai Tea Spice Cake with White Chocolate Pastry Cream served with Black Currant and Fresh Nog
$95 per person
Vegetarian and Gluten Free Options Available
Pork Belly and Apple
herb salad, fennel, maple glazed walnuts
Green Bean and Cranberry
Sweet potato, red wine & pumpkin seed vinaigrette, almonds, orange
Butternut Squash Or Cauliflower
Turkey Or Ham
Pomme puree, Brussel sprouts, dressing, gravy
Kids Thanksgiving Menu (12 and under)
Macaroni and Cheese
Pomme puree, green beans, gravy
Adults: 39.95 Kids (12 and under): 19.95
Executive Chef Aric Miech Chef de Cuisine Joann Oudekerk
Management is unable to guarantee the meals prepared on these premise are free from ingredients such as: Milk, Egg, Wheat, Soybean, Peanuts, Tree Nuts, Fish Sauce, and Shellfish. Please inform us of any allergy before ordering. Thank You.
Friday the 13th will be celebrated in style on third floor of Forepaugh’s when Ghost Stories Ink hosts a book launch featuring Jessica Freeburg of Darkness Radio and NY Times best selling author Jay Asher. Join us from 6 to 9 p.m. for smokin’ cocktails and fabulous fare! Check it out:
We are proud to announce that we have won the 2015 Wine Spectator Award of Excellence! Forepaugh’s will be featured in the August issue of their magazine which will be out on news stands July 22nd.
We’ll toast to that!
Our restaurant will be closed – as it typically is – on the 4th of July. Because the holiday falls on a Saturday and we are normally closed on Mondays, we thought this would be a great time to give our staff a three day weekend off.
We apologize for any inconvenience and wish you and yours a safe and happy holiday!
Our patio parties have been smokin’, so we’re hosting another one – this time for two evenings! Chef will be firing up the grill and treating everyone to a Taste of Brazil. Come experience some of what he recently enjoyed on the annual Taher Chefs’ Council trip.
Forepaugh’s patio parties provide an excellent and affordable way to try small portions of a variety of food and libations. Grab a punch card and a patio or porch perch and choose exactly what you wish to try by seeing and smelling first. It’s fun and fabulously Forepaugh’s!!!
We are proud to be part of this important event to help end child hunger in America! Please join us and many other fabulous chefs and mixologists at the Nicollet Island Pavillion (swank!) on Thursday, June 11th.
For more information, see:
We’ll be off at 4 p.m. with the best hat contest, racing trivia and a little (legal) gambling on the race!
Chef will be grilling bourbon marinated pork tenderloin, New York strip bites, hot dogs, and more! There will be other typical race day fare like Waldorf salad, chocolate bourbon pecan pie and New York cheesecake.
Sip on a Belmont breeze, mint julep, or black eyed susan while watching the big race which may go down in history!
If it rains, we’ll be celebrating all the same indoors!
Bittercube and Forepaugh’s present
FLORA, FAUNA, and FIRE Dinner
Jean-Claude Boisset Sparkling Wine, Elderflower Nectar , Bittercube Cherry Bark Vanilla & Orange Bitters
1 Escolar up in smoke
Cured escolar, chilies, Spanish chorizo
Gunner Ghost Navy Strength Gin, Lemon, Corazón Liqueur, Cane Syrup, Flamed Orange Oil
2 Foie Gras tastes the rainbow
Whole grilled foie gras, varying degrees of fruit, and pistachio genoise
Copper & Kings Immature Brandy, Grilled Lemon Juice, Blackberries, Pistachio Orgeat, Micro Mint, Bolivar Bitters
3 Squab caught red handed
Jamaican jerk squab, plantain tamale, crema
Plantation 5yr Rum, Lime, Sweet Corn Cream, Jerked Apple Cider, Jamaican #1 Bitters, Nutmeg
Whiskey Sour Sorbet
New Richmond Rye, Lemon, Demerara, Egg White, Bittercube Trinity Bitters, NO2
4 Spring Boardome
Juniper cured Rack of boar with all things spring
Gamle Ode Dill Aquavit, Morel fortified Cocchi Americano, Oloroso Sherry, Dill Oil & Pollen, Blackstrap Bitters
5 Pudgie Elvis
Banana, Bacon, hazelnut, mallow, and chocolate stout ice cream
Ilegal Reposado Mezcal, Shwartzhog Krauter Liqueur, Cocoa Nib Liqueur, Cocchi Vermouth di Torino, Bittercube Root Beer Bitters
6 in the evening
Saturday, May 30, 2015
$99 per person
very limited seating
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Hours of Business- Downstairs
Tuesday - Thursday4pm - 9pm (kitchen closes)
Friday - Saturday4pm - 10pm (kitchen closes)
Sunday4pm - 9pm (kitchen closes)
Tuesday - Sunday4pm - 7pm
Sunday4pm - 9pm
Hours of Business- Upstairs
Tuesday - Thursday5pm - 8pm (last seating)
Friday - Saturday5pm - 9pm (last seating)
Sunday5pm - 8pm (last seating)