Events


Valentine's Dinner
Feb
14
5:00 pm17:00

Valentine's Dinner

  • Joan's in the Park

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 

New Year's Eve Dinner
Dec
31
5:00 pm17:00

New Year's Eve Dinner

  • Joan's in the Park

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.

Dining Out for Life
Apr
28
5:00 pm17:00

Dining Out for Life

  • Joan's in the Park

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!
 

New Year's Eve Dinner
Dec
31
5:00 pm17:00

New Year's Eve Dinner

  • joan's in the park

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 - May
May
18
6:00 pm18:00

Chef's Day Off - May

  • Joan's In the Park

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 - April
Apr
27
6:00 pm18:00

Chef's Day Off - April

  • joan's in the park

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 - March
Mar
23
6:00 pm18:00

Chef's Day Off - March

  • joan's in the park

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 - February
Feb
23
6:00 pm18:00

Chef's Day Off - February

  • joan's in the park

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 - December
Dec
8
6:00 pm18:00

Chef's Day Off - December

  • joan's in the park

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

Holiday Figgy Pudding
Dec
5
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.

Chef's Day Off - November
Nov
10
6:00 pm18:00

Chef's Day Off - November

  • joan's in the park

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 - October
Oct
20
6:00 pm18:00

Chef's Day Off - October

  • joan's in the park

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 - September
Sep
8
6:00 pm18:00

Chef's Day Off - September

  • joan's in the park

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 - August
Aug
11
6:00 pm18:00

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