44 Photos
Menu
Dinner 3
Dinner
Starters
8.00
Ivy Salad
8.00
Crisp mixed greens, tomato, english cucumber, sweet red onion, fresh lemon, extra virgin olive oil
Add Grilled Chicken 5, Shrimp 8, Salmon 12
9.00
Deconstructed tabbouleh
14
Bulgur, mint, basil, parsley, caper, scallion, cucumber, roma tomato, manzanilla olives, feta, lemon, extra virgin olive oil
Charcuterie
17.00
Housemade sausages and pates with chutney, mustard and pickles
Hickory Beef
15
Tips Beef tenderloin tips, sweet onion strings, sweet and spicy peppers, choron sauce
Tomato Basil Soup
8.00
With a mini grilled goat cheese sandwich
Caesar Salad
Romaine, parmesan reggiano, croutons, anchovies, roma tomatoes, black olives, fresh lemon
Spring Berry Salad
12.00
Seasonal fresh berries, mixed greens, chevre quenelles, sweet red onions, cayenne candied cashews, champagne vinaigrette
Nicoise Salad
18.00
Yellow fin tuna seared rare with pink peppercorn and sea salt, fingerling potatoes, haricots verts, nicoise olives, white anchovy vinaigrette and hard boiled egg
Cheese
17.00
Artisan cheeses with fruit, nuts, honey and housemade parmesan crackers
Mussels
18
Prince Edward island mussels, tomato, shallot, garlic, white wine, butter
Entrées
Fish of the Day
Market
Ask your server about chef's fresh fish selection
Woodland game hen
24.00
½ Cornish game hen pan roasted, bacon, onion wild rice pilaf, haricot vert, roasted mushrooms, crispy fried shallots, porcini mushroom demi-glace
Steak Diane
28.00
Filet of beef tenderloin, porcini mushrooms, grilled asparagus, lobster mashed potatoes, demi-glace
Mushroom barley Risotto
18.00
Taleggio, sage, leeks, and braised figs
Walleye
26.00
Encrusted in fresh dill and homemade potato chips, pan seared, lemon caper beurre blanc, lobster mashed potatoes, amaretto baby carrots
Grilled Salmon
26.00
Green peppercorn, pimenton, mango passion fruit lacquer, haricot vert, lobstter mashed potatoes
Ribeye steak
30.00
Bacon, onion wild rice pilaf, roasted Brussels sprouts, flame broiled scallions, crème fraiche, bordelaise
Duck Breast
28.00
Pan roasted, raspberry rhubarb wild mushroom red wine verjus, apple slaw, red yams o’brien, roasted baby carrots, broccolini, and peppered pignolias
Veal Tenderloin Tournedos
35.00
Chateau armagnac, polenta, onions, herbs, wilted spinach
Five cheese Mac ‘n cheese
12.00
Cavatappi pasta, asiago, parmesan, amablu, white cheddar, smoked gouda béchamel. topped with prosciutto crisps and chives
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