Main St. Menu
modern American comfort food
Starters
The Crudo* 22
The chef’s creation with the freshest
the sea has to offer
Oysters on the Half Shell* (GF) 6 for 22 / 12 for 44
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* 23
Pickled Fresno peppers, roasted sesame, peanuts, avocado puree, butter lettuce
Roasted Spanish
Octopus* (GF) 22
Curry braised chickpeas, garlic yogurt
Quinoa
Hush Puppies(PB) 16
Artichoke hearts, herb tartar sauce
Crispy Things* 21
Shrimp, calamari, zucchini,
pepperoncinis , angry tomato
FRY BREAD & DIPS (PB) 16
Tuscan white beans, roasted garlic and basil, pickled asparagus and herbs in olive oil
Entrees
oven Roasted
Chicken Breast 35
Confit leg and thigh, artichoke, escarole, chicken jus
seasonal Risotto (PB) 26
Spring pea puree, atomic mushrooms, asparagus, aleppo bread crumbs
Short Rib (GF) 36
Lemongrass soy glaze, Chinese broccoli, pickled radish, sesame
Duck Breast* (GF) 36
Toasted farro, pistachio,
blackberry bbq sauce
Roasted Halibut 34
Zucchini, tomato, fregola pasta, sweety drop butter sauce
MSP Burger* 26
Signature blend, gouda cheese,
caramelized onion sauce, fries
seared scallops* 38
Ricotta gnocchi, arugula pesto, crispy parmesan
The Steaks
Filet Mignon* (GF) 46
6oz, chef's daily whipped potatoes, bordelaise
New York Strip*(GF) 48
14oz, sauteed spinach, port reduction
Double Cut
Bone-In Ribeye* (GF) 92
28oz, your choice of two side dishes
porterhouse (gf) 92
30oz, your choice of two sides
ADD FOIE GRAS TO ANY DISH 22
Sides
Broccolini (GF) 14
Roasted tomato, garlic
asparagus 15
Crumbled Applewood smoked bacon,
toasted panko bread crumbs.
BUTTER
WHIPPED POTATOES (GF) 14
Chives
Maitake mushrooms (GF) 15
Bordelaise, blue cheese
French fries (GF) 10
Malt vinegar mayo
roasted cauliflower (GF) 14
Romesco sauce, feta cheese, golden raisins, toasted almonds
Cornbread muffins 4/6 or 8/10
prosciutto, provolone, roasted fig jam
Warm 5098 Sourdough 5
Maitre D’ Butter
PBPlant Based.
GFGluten Free.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Salads
SPRING GREENS salad (GF) 15
Strawberry, aged goat cheese, walnut vinaigrette
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
Pineapple reduction, boozy coconut whipped cream, charred pineapple
ricotta amaretto
cheesecake (GF) 14
Almond crust, strawberry - rhubarb compote
Myrtle the Turtle 15
Milk chocolate brownie with candied pecans, salted caramel sauce, vanilla bean ice cream
key lime tart (PB)(gf) 12
Key lime coconut curd, shortbread,
raspberry sauce, mint whipped cream