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Main St. Menu

modern American comfort food

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Starters

The Crudo*                           21

The chef’s creation with the freshest
the sea has to offer

 

Oysters on the Half Shell* (GF)            6 for 21 / 12 for 42 

The best of the east and west,
MSP hot sauce

Shrimp Cocktail (GF)           18

Oishii Shrimp, cocktail sauce, lemon

SHORT RIB DUMPLING (GF)      18

Roasted shallot jus and parsley salad

Filet Mignon Tartare* (GF) 21

Pickled Fresno peppers, roasted sesame, peanuts, avocado puree, butter lettuce

 

Roasted Spanish

Octopus* (GF)                      21 

Curry braised chickpeas, garlic yogurt

Quinoa

Hush Puppies(PB).                16

Artichoke hearts, herb tartar sauce

Crispy Things*                     19

Shrimp, calamari, zucchini,
pepperoncinis , spicy tomato

FRY BREAD & DIPS (PB)           16 

Tuscan white beans, roasted garlic and basil, pickled asparagus and herbs in olive oil

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Entrees

oven Roasted

Chicken                             35

1/2 chicken, braised greens and smoked thigh, creamy polenta

 

Fall Risotto (PB)               24

Butternut squash, battle born mushrooms, sage

Short Rib (GF)                    36

Gremolata, jus, cinnamon yams, roasted turnips, baby carrots

Smoked
Duck Breast* (GF)              34

Smoked blackberry bbq sauce,
roasted golden beets

Seasonal Fish(GF)              32

Fennel-herb cream, wild mushrooms

and peas, marinated tomatoes

MSP Burger*                       26

Signature blend, gouda cheese,
caramelized onion sauce, fries

The Steaks

Filet Mignon* (GF)              42

6oz, roasted carrots, bordelaise

New York Strip*(GF)          48

14oz, sauteed spinach, port reduction

Double Cut

Bone-In Ribeye* (GF)           87

28oz, butter braised marble potatoes, rosemary

ADD FOIE GRAS TO ANY DISH       20

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Sides

 

Broccolini (GF)                     14

Roasted tomato, garlic

asparagus                             14 

Crumbled Applewood smoked bacon,
toasted panko bread crumbs.

BUTTER

WHIPPED POTATOES (GF)          14

Chives

Maitake mushrooms (GF)       14 

Bordelaise, blue cheese

French fries (GF)                   10 

Malt vinegar mayo

Corn bread muffins               11 

Honey butter

Warm Sourdough                    5 

Maitre D’ Butter

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PBPlant Based.

GFGluten Free.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Salads

Triple B (GF)           15

Beets, bresaola, balsamic salad

goat cheese, baby arugula

 

The Wedge (GF)                     16

baby iceberg, Applewood smoked bacon, shaved egg, chives, Danish blue, roasted tomato ranch

Caesar salad                        15

Pumpernickel crouton, shaved parmesan

Add Spanish White Anchovies  3

Sourcing Information

 

Western Reserve Beef from Hastings, NE is a product available for only exclusive accounts. Its well-marbled flavor delivers a smooth tenderness. The livestock is raised in a humane, responsible way and sourced from independent farmers and ranchers.

 

Oishii Shrimp are harvested through dedicated small-batch, sustainable shrimp farming methods. Cutting-edge farming techniques and strict water quality monitoring is a focus.  They are processed by hand immediately to preserve the quality of the shrimp.

 

The Oysters sourced are the freshest available from the East and West Coasts. They are from reputable farms throughout N. America.

 

Dessert Menu

BUTTER CAKE                 12

Butter cake, pomegranate reduction, cointreau noir whipped cream


the cheesecake           14

Pumpkin cheesecake , graham cracker crust, pumpkin seed brittle

Myrtle the Turtle      15

Milk chocolate brownie with candied pecans, salted caramel sauce, vanilla bean ice cream

Lemon Tart (PB).          12

Lemon coconut curd, lavender shortbread tart shell, cherry whipped cream