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1st Course Selection Maryland Blue Crab Cake, Arugula, Lemon Caper Remoulade Vegetable Spring Roll, Cucumber Fennel Relish, Thai Chili Garlic Sauce Torrontes – 2008 – Canale Black River Vineyard – Patagonia, Argentina Entree Selection Wood Oven Roasted Cornish Game Hen sun dried cranberry port sauce, woodland mushroom, butternut squash orzotto, vegetable Syrah – 2007 – Cline Cellars – Sonoma Lake Superior Whitefish en Papillote w/Lobster Lemon Dill Butter autumn vegetables, baby potatoes trio, lobster lemon dill butter, in parchment pouch Sauvignon Blanc – 2007 – Honig – Napa New York Strip Steak Herbs de Provence cabernet demi glace, horseradish crème fraiche, seasonal vegetable pave of shitake mushroom ragout and yukon gold potato parsnip mousse Meritage – 2007 – Hahn Estates – Central Coast Dessert Selection Chocolate Decadance with Palate of Sauces Late Harvest Zinfandel – 2007 – Dashe – Dry Creek Valley Italian Essence Cheesecake w/Passion Fruit Syrup Extra Dry Champagne – NV – Frexienet – Spain $40 p.p. $55 p.p with wine pairings Our menus reflect the freshest offerings of the Minnesota seasons and Chez Jude's commitment to
regionally grown, organic, naturally raised, wild caught, ingredients. We define what we do as - Minnsine - contemporary Minnesota cuisine. split plate not available 20% gratuity added to groups of 6+ & separate checks |
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This page last updated 10/16/09.
©2009 by Chez Jude. All rights
reserved.