April 2, 2021

Seven downtown restaurants are bringing their chefs’ latest creations to the annual Restaurant Week.

It runs April 2-10 and allows diners to experience a variety of specially crafted seasonal dishes.

Each featured dinner menu includes a choice of appetizer, entree and dessert for $40 per person. The price does not include tax or tip:

Chef Lance’s on Phillips

Appetizer: Bruschetta or Stensland Family Farms fried cheese curds
Entree: Pork Wellington — 8-ounce boneless pork loin and Boursin cheese, wrapped and baked in puff pastry with a Bulleit Bourbon cream sauce
Dessert: Daily selection

Crave Food & Drink

Appetizer: Lettuce wraps or Firecracker Shrimp
Entree: Steak frites or lobster mac and cheese
Dessert: Mini French silk pie or tiramisu

DaDa Gastropub

Appetizer:Wings with bleu cheese ranch
Entree: Steak frites
Dessert: Bread pudding

Minervas

Appetizer: Beef tartare or walleye croquette
Entree: Nordic Blu salmon or prime New York strip sirloin
Dessert: The Asteroid That Hit South Dakota

Ode to Food & Drinks

Appetizer: Chef Bob’s caesar salad, garden salad or soup du jour
Entree:  Carbonara with shrimp or chicken over cheese tortellini, served with grilled garlic baguette, or grilled beef tenderloin over red smashed potatoes topped with mushroom demi sauce, served with grilled asparagus
Dessert: Fudge caramel poke cake with bourbon whipped cream

Parker’s Bistro

Appetizer: Asian pork spring roll
Entree: Tuna or vegetarian bucatini: olives, parmesan, butter, garlic, white wine, seasonal vegetables, bucatini pasta
Dessert: House-made cheesecake with fresh strawberries

R Wine Bar & Kitchen

Appetizer: Costini trio with ricotta – Wild mushroom and caramelized onion, roasted tomato jam with balsamic reduction, smoked salmon
Entree: Taccozzette con stracotto – Braised pork ragu served with pappardelle and topped with pecorino romano
Dessert: Panna cotta – Vanilla custard served with strawberry basil and mango mint sauces