JOIN US on Thursday, September 12, 2019 for a special four-course dinner, hosted by joans in the park and CaJah Salon to benefit the Breast Cancer Education Association (BCEA) in Minnesota. 

Tickets are $125. plus tax and gratuity. Ticket total is $142. 

RESERVATIONS are required, so please call (651) 690-3297, right away, and speak with Joan to reserve your seats for 2, 4, or 6, starting at 5:00pm. Payment in full required at the time of reservation, payable by major credit/debit card. All reservations are final sale.

All proceeds benefit the BCEA whose mission is to educate the community by providing support and information about detection, diagnosis, treatment and survivorship.  Our goal this year is to raise a minimum of $5,000 to help the BCEA achieve their mission and support men and women who are fighting breast cancer, and their families.

Join us for Dining Out for Life, an annual event in which Minnesota restaurants come together to raise money for The Aliveness Project, which provides vital services to those living with HIV/AIDS. Every year, we serve up a delicious prix-fixe menu and have fun giveaways for guests throughout the evening. Cost is $100 per person.

Please call Joan for reservations to this special event: 651-690-3297.

Menu

Choose one from each course

 First Course

CRÈME VICHYSSOISE

smoked wild char roe, chive, crème fraîche

 SUNCHOKE VELOUTÉ

morel mushroom, hazelnut cream, chervil

Second Course

FRENCH WHITE ASPARAGUS

 ricotta gnocchi, ramps, brown butter beurre blanc  

SWEET GARLIC FLAN

 jamon iberico, idiazabal cheese, baby lettuces, herbs

Entrée Course

 ROASTED BEEF TENDERLOIN

fingerling potato confit, fiddlehead ferns, bacon bordelaise

DAY BOAT SCALLOPS

  chanterelle mushroom, asparagus, toasted farro, lobster sabayon 

GOLDEN BEET & PEAR TORTELLINI

gorgonzola dolce sugo, walnuts, mint

Desserts

LEMON POPPYSEED TART

candied kumquat, pistachio, mascarpone

CHOCOLATE & MINT

coco nib tuile, chocolate ice cream, mint mousse

Valentine's Prix Fixe Dinner

$68/person | call 651-690-3297 for reservation

First Course

SEARED SCALLOP  
heirloom winter squash consummé , rosemary oil, toasted almond, meyer lemon

SALANOVA LETTUCE  
 burrata cheese, house cured duck prosciutto, dried fig, compressed apple
 

Second Course

SEMOLINA FRITTER
roast chicken, red bell pepper, saffron hollandaise

POTATO GNOCCHI  
hen of the wood mushroom, comté cheese, winter truffle

Entrée Course

PRIME FILET MIGNON
6oz prime tenderloin of beef, butter poached lobster, melted leek, truffle

WILD STRIPED BASS
 winter squash, shiitake mushroom, poblano butter

SWEET POTATO DUMPLINGS
chestnut, maple, orange

Desserts

BROWN BUTTER PUDDING
chocolate caramel, citron salt, whipped cream

POACHED PEAR
 port wine poached pear, cinnamon ice cream 

Celebrate New Year's Eve with Joan's in the Park

Four course dinner, $68 per person. Call 651-690-3297 for reservations.

Choose one dish per course. 

First Course

THINLY SHAVED FOIE GRAS

apple, vanilla, hazelnut, mississippi greens 

HAKUREI TURNIP FLAN  

juniper lemon gel, black garlic puree, sweet potato chips

Second Course

SILK HANDKERCHIFS  

   hand rolled thin pasta, shiitake, winter heirloom squash, tarragon butter

POTATO GNOCCHI

 radicchio, pork belly, beet, buckwheat chicharrone

Entrée Course

 FILET MIGNON

6oz prime tenderloin of beef, lobster, vanilla bean beurre blanc, white chocolate potato puree

DAY BOAT MONKFISH

  brussels sprout petels, pacific north west chanterelle, shaved winter truffle   

RADICCHIO  DUMPLING

wild rice, foraged mushroom duxelle, sour dough rye, roasted root vegetable

Desserts

CHOCOLATE CAKE PARFAIT

cranberry compote, walnut cream, crème anglais, rosemary brittle

BROWN BUTTER PUDDING

chocolate caramel, citron salt, whipped cream

TRIO OF ICE CREAM

rose, canella, mint

Dishes and ingredients listed here are based on availability and are subject to change.

Join us at Joan's in the Park for a four course dinner to raise money for Dining Out for Life, an annual nation-wide fundraising event for AIDS service organizations.

Throughout the evening, we will raffle off prizes, including a dinner for six people prepared in your home by Chef Susan Dunlop. 100% of all raffle ticket sales will be donated to Dining Out for Life. 

Four Course Dinner
$100 per person
35% of all sales donated to Dining Out for Life

First Course
fresh lump crab & asparagus
ghost chili, nasturtium, avocado, cucumber

Second Course
celery root risotto
morel mushroom ragoût, white truffle, chervil

Third Course
filet of beef
heirloom potato puree, lobster, brown butter hollandaise, white asparagus

Dessert - Choose one
pistachio custard
white chocolate caramel, whipped cream, sea salt

strawberry ice cream
coco nibs, chocolate cake, cream, basil, toasted caramel

(Vegetarian options available upon request)

Call 651.690.3297 for reservations.
Great night! Great cause!
 

Join us for a four course New Year's Eve Dinner

Please call or reserve online

$65/person

Choose one from each course

First Course

LOBSTER

kumquat, ginger, peanut, coconut, radish, avocado, cilantro  

HEIRLOOM LETTUCES  

roasted pear, gorgonzola dulce, hazelnut tuile, chili honey, lemon dressing,

Second Course

DUCK CONFIT  

   polenta cake, duck, butternut squash, bacon, current, olive

POTATO GNOCCHI

 pumpkin, beurre blanc, pecorino, sage,

Entrée Course

PRIME FILET MIGNON

6oz prime tenderloin of beef, lobster, vanilla bean beurre blanc, white chocolate potato puree

DAY BOAT MARKET FISH

 truffled sunchoke puree, shaved brussels sprouts, beech mushroom, tarragon butter  

SWEET SCARLET TURNIP

cream, brie cheese, carrot rounds, apple, pea tendrils, cardamom sauce

Dessert Course

CHOCOLATE CAKE PARFAIT

dried cherry compote, crème anglais,  

BROWN BUTTER PUDDING

chocolate caramel, citron salt, whipped cream

BAKED APPLE MERINGUE

candied walnuts cinnamon ice cream

Chef’s Day Off is an opportunity to showcase seasonal foods grown or foraged close to home. On a day we would normally be closed, we will open our doors to a select number of guests to offer a unique tasting menu paired with wines that complement each course. While the setting is intimate, with only 14 seats available, the mood is casual and relaxed.  

The goal of our Chef’s Day Off  event is to enjoy an exquisite menu consisting of a succession of tastes and diverse flavors from what is available that day, that hour, that minute. We also wish to provide greater understanding and appreciation of where food comes from and why that matters.

$120 per person, plus tax and gratuity

Call 651-690-3297 for reservations

Reservations must be confirmed 24 hours in advance of event

Chef’s Day Off is an opportunity to showcase seasonal foods grown or foraged close to home. On a day we would normally be closed, we will open our doors to a select number of guests to offer a unique tasting menu paired with wines that complement each course. While the setting is intimate, with only 14 seats available, the mood is casual and relaxed.  

The goal of our Chef’s Day Off  event is to enjoy an exquisite menu consisting of a succession of tastes and diverse flavors from what is available that day, that hour, that minute. We also wish to provide greater understanding and appreciation of where food comes from and why that matters.

$120 per person, plus tax and gratuity

Call 651-690-3297 for reservations

Reservations must be confirmed 24 hours in advance of event

Chef’s Day Off is an opportunity to showcase seasonal foods grown or foraged close to home. On a day we would normally be closed, we will open our doors to a select number of guests to offer a unique tasting menu paired with wines that complement each course. While the setting is intimate, with only 14 seats available, the mood is casual and relaxed.  

The goal of our Chef’s Day Off  event is to enjoy an exquisite menu consisting of a succession of tastes and diverse flavors from what is available that day, that hour, that minute. We also wish to provide greater understanding and appreciation of where food comes from and why that matters.

$120 per person, plus tax and gratuity

Call 651-690-3297 for reservations

Reservations must be confirmed 24 hours in advance of event

Chef’s Day Off is an opportunity to showcase seasonal foods grown or foraged close to home. On a day we would normally be closed, we will open our doors to a select number of guests to offer a unique tasting menu paired with wines that complement each course. While the setting is intimate, with only 14 seats available, the mood is casual and relaxed.  

The goal of our Chef’s Day Off  event is to enjoy an exquisite menu consisting of a succession of tastes and diverse flavors from what is available that day, that hour, that minute. We also wish to provide greater understanding and appreciation of where food comes from and why that matters.

$120 per person, plus tax and gratuity

Call 651-690-3297 for reservations

Reservations must be confirmed 24 hours in advance of event

Join us New Year's Eve for a four-course champagne dinner.

$65 per person.

Now taking reservations.

Chef’s Day Off is an opportunity to showcase seasonal foods grown or foraged close to home. On a day we would normally be closed, we will open our doors to a select number of guests to offer a unique tasting menu paired with wines that complement each course. While the setting is intimate, with only 14 seats available, the mood is casual and relaxed.  

The goal of our Chef’s Day Off  event is to enjoy an exquisite menu consisting of a succession of tastes and diverse flavors from what is available that day, that hour, that minute. We also wish to provide greater understanding and appreciation of where food comes from and why that matters.

$120 per person, plus tax and gratuity

Call 651-690-3297 for reservations

Reservations must be confirmed 24 hours in advance of event

Chef’s Day Off is an opportunity to showcase seasonal foods grown or foraged close to home. On a day we would normally be closed, we will open our doors to a select number of guests to offer a unique tasting menu paired with wines that complement each course. While the setting is intimate, with only 14 seats available, the mood is casual and relaxed.  

The goal of our Chef’s Day Off  event is to enjoy an exquisite menu consisting of a succession of tastes and diverse flavors from what is available that day, that hour, that minute. We also wish to provide greater understanding and appreciation of where food comes from and why that matters.

$120 per person, plus tax and gratuity

Call 651-690-3297 for reservations

Reservations must be confirmed 24 hours in advance of event

Chef’s Day Off is an opportunity to showcase seasonal foods grown or foraged close to home. On a day we would normally be closed, we will open our doors to a select number of guests to offer a unique tasting menu paired with wines that complement each course. While the setting is intimate, with only 14 seats available, the mood is casual and relaxed.  

The goal of our Chef’s Day Off  event is to enjoy an exquisite menu consisting of a succession of tastes and diverse flavors from what is available that day, that hour, that minute. We also wish to provide greater understanding and appreciation of where food comes from and why that matters.

$120 per person, plus tax and gratuity

Call 651-690-3297 for reservations

Reservations must be confirmed 24 hours in advance of event

Chef’s Day Off is an opportunity to showcase seasonal foods grown or foraged close to home. On a day we would normally be closed, we will open our doors to a select number of guests to offer a unique tasting menu paired with wines that complement each course. While the setting is intimate, with only 14 seats available, the mood is casual and relaxed.  

The goal of our Chef’s Day Off  event is to enjoy an exquisite menu consisting of a succession of tastes and diverse flavors from what is available that day, that hour, that minute. We also wish to provide greater understanding and appreciation of where food comes from and why that matters.

$120 per person, plus tax and gratuity

Call 651-690-3297 for reservations

Reservations must be confirmed 24 hours in advance of event

Chef’s Day Off is an opportunity to showcase seasonal foods grown or foraged close to home. On a day we would normally be closed, we will open our doors to a select number of guests to offer a unique tasting menu paired with wines that complement each course. While the setting is intimate, with only 14 seats available, the mood is casual and relaxed.  

The goal of our Chef’s Day Off  event is to enjoy an exquisite menu consisting of a succession of tastes and diverse flavors from what is available that day, that hour, that minute. We also wish to provide greater understanding and appreciation of where food comes from and why that matters.

$120 per person, plus tax and gratuity

Call 651-690-3297 for reservations

Reservations must be confirmed 24 hours in advance of event