Events


Breast Dinner Ever
Jun
8
5:00pm 5:00pm

Breast Dinner Ever

JOIN US on Thursday, June 8, 2017 for a special four-course dinner, hosted by CaJah Salon to benefit the Breast Cancer Education Association (BCEA) in Minnesota. 

Tickets are $125, plus tax and gratuity. Ticket total is $142. In addition to a fantastic meal, we'll have door prizes and a Wall of Wine, which guarantees a bottle of wine valued at $20 or more to each winner.

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. Special Guest Ambassadors: Sue Zelickson and Stephanie Hanson. 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.

Menu

Select one dish from each course

First Course

CHILLED PEA SOUP

speck ham, buttermilk, mint, pecorino crouton

STRAWBERRY GAZPACHO

serrano chili, purple basil, lemon oil, pink peppercorn

Second Course

ASPARAGUS & SHRIMP

black garlic, sea beans, ramps, brown butter hollandaise

FENNEL PANNA COTTA

fiddle head fern, morel mushroom, snap pea, citrus buerre blanc

Entree Course

DRY AGED ROASTED RIB-EYE

wilted gem lettuce, ranch dressing, morel cream

DAY BOAT SCALLOPS

pea nage, chorizo, snap pea, smoked creme fraiche, piment d'espelette

GARDEN PEA TORTELLINI

lemon verbena butter, pecorino foam, chervil, truffle

Dessert Course

RHUBARB & STRAWBERRIES

wild flower honey ice cream, basil, pistachio, olive oil

CHOCOLATE WITH HAZELNUT CREAM

dulce de leche, brown butter, sea salt

 

 

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Dining Out for Life
Apr
27
5:00pm 5:00pm

Dining Out for Life

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

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Valentine's Dinner
Feb
14
5:00pm 5:00pm

Valentine's Dinner

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 

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New Year's Eve Dinner
Dec
31
5:00pm 5:00pm

New Year's Eve Dinner

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.

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Dining Out for Life
Apr
28
5:00pm 5:00pm

Dining Out for Life

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!
 

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New Year's Eve Dinner
Dec
31
5:00pm 5:00pm

New Year's Eve Dinner

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

 

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Chef's Day Off - May
May
18
6:00pm 6:00pm

Chef's Day Off - May

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

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Chef's Day Off - April
Apr
27
6:00pm 6:00pm

Chef's Day Off - April

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

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Chef's Day Off - March
Mar
23
6:00pm 6:00pm

Chef's Day Off - March

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

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Chef's Day Off - February
Feb
23
6:00pm 6:00pm

Chef's Day Off - February

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

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Chef's Day Off - December
Dec
8
6:00pm 6:00pm

Chef's Day Off - December

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

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Holiday Figgy Pudding
Dec
5
to Dec 20

Holiday Figgy Pudding

Now through December 20th we are featuring our holiday favorite, Figgy Pudding, on the menu. A portion of the proceeds will go to Toys for Tots. Come in and enjoy this old-fashioned classic and help us give back this holiday season.

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Chef's Day Off - November
Nov
10
6:00pm 6:00pm

Chef's Day Off - November

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

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Chef's Day Off - October
Oct
20
6:00pm 6:00pm

Chef's Day Off - October

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

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Chef's Day Off - September
Sep
8
6:00pm 6:00pm

Chef's Day Off - September

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

View Event →
Chef's Day Off - August
Aug
11
6:00pm 6:00pm

Chef's Day Off - August

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

View Event →