private dining dinner experiences - spoon and stable...daniel boulud, gavin helped build the bocuse...

SPOON AND STABLE | SOIGNÉ HOSPITALITY LLC | 211 N 1ST STREET, MINNEAPOLIS MN 55401

PRIVATE DININGDINNER EXPERIENCES

To inquire about a private dining event at Spoon and Stable, please contact our private dining manager:

Kylie [email protected]

612-249-7703


At SPOON AND STABLE, we aspire to provide our guests with an incomparable dining experience that is tradition re-imagined. Our goal is to ensure that you and your guests feel at home in our private dining rooms by providing exceptional food, service, and true hospitality.

The materials enclosed will introduce you to our private dining program and the many customizable options that exist within it. Booking events can quickly become complicated and tedious and we strive to make it as simple as possible. We encourage you to engage the assistance of our dedicated private dining team throughout the planning process to craft an experience that you and your guests will remember always. The Spoon and Stable team is committed to making your private dining experience an outstanding one from the moment you make the first phone call until the last guest leaves the party.

Thank you for considering SPOON AND STABLE,

Chef Gavin Kaysen

AN INTRODUCTION TOPRIVATE DINING AT SPOON AND STABLE


Chef Gavin Kaysen grew up in Bloomington, Minnesota, started cooking professionally at age 15 and has not looked back. During his seven years working under Chef Daniel Boulud, Gavin helped build the Bocuse d'Or USA Foundation, which is now Mentor BKB with Chefs Daniel Boulud, Thomas Keller and Jerome Bocuse. Most recently, Gavin was awarded the James Beard Award for Best Chef Midwest 2018, which now sits alongside his 2008 James Beard Award for Rising Star Chef. In 2014, Chef Kaysen returned to Minnesota to share his talent in creating an unforgettable experience for you and your guests.

THE CHEF & CUISINE


The St. Anthony Parlour is the perfect room to host intimate dinners for up to 12 guests. The St. Anthony Parlour has a $150 room rental and $1300* food and beverage minimum.

Due to current CDC guidelines, we are able to accommodate 6-8 guests in the St. Anthony Parlour to ensure social

distancing can be achieved. Subject to change.

THE ROOMS

ST. ANTHONY PARLOUR

*F&B Minimums do not include 21% hospitality charge, 5% administrative fee, room rental, taxes or other charges.


The Hennepin Salon is the larger of our two private dining rooms, with seating for up to 24 guests. When paired with the St. Anthony Parlor, as seen below, it can host up to 36 guests. The Hennepin Salon has a $200 room rental and $1800

food and beverage minimum. The two rooms combined have a $250 room rental and $3000* food and beverage minimum.

THE HENNEPIN SALON

*F&B Minimums do not include 21% hospitality charge, 5% administrative fee, room rental, taxes or other charges.

Due to current CDC guidelines, we are able to accommodate 16 guests in the Hennepin Salon and 22 paired with the St.

Anthony Parlour to ensure social distancing can be achieved. Subject to change.


RESTAURANT & BAR BUYOUTS

Spoon and Stable can host larger events for up to 130 guests.We can tailor the table configurations, bar layout and menu options to

create a customized event that suits your needs.

Due to current CDC guidelines, we are able to accommodate 50-808 guests to ensure social distancing can be achieved.

Subject to change.


MENU DESIGN

We offer your choice of a three course ($79) or four course ($92) menu.A custom menu with your selections will be printed for your guests

to choose from on the night of your event.**Menu Subject to Change Up to Date of Event**

WELCOME RECEPTION

A cocktail and canapé reception is a great way to start the evening.We offer three selections, served for a half- hour, for $15 per person.

Example of Passed CanapésWalleye-Potato Croquette

Wild Rice Chicharon Scallop Crudo

Black Truffle AranciniWisconsin Apple Pie

Spring Turnip Crudités


Birch Smoked Cobiaasparagus, green garlic, maltaise sauce (GF)

Bison Tartareharissa aïoli, watermelon radish, cilantro, dried olive (GF)

Green Saladlocal chevre, spring vegetables, wild rice croutons, sorghum vinaigrette (Veg, GF)

Cauliflower Soupcrème fraiche, gooseberry, wild rice tuile, lovage (GF, Veg)

Snap Pea Saladparmesan vinaigrette, sunflower seeds, crispy pheasant egg (GF, Veg)

Chilled Foie Grasroasted beet, pickled black walnut, amaranth, seeded rye (GF)

PASTA

Ricotta Cavatelliturkey red wheat, fennel confit, carrot jus, marcona almonds (GF, Nut, Veg)

Spaghetti Neroprawns, mussels, octopus,fra diavolo (GF, shellfish)

Nettle GnocchiYukon gold potato, pleasant ridge, black pepper

Emmer Wheat Orecchiettemorcilla sausage, aged cheddar, watercress, garlic chives

SEA

Grilled Swordfishcrushed fava beans, mustard greens, roasted garlic, cucumber, dill

Great Lakes Troutlobster, kohlrabi, black garlic, shellfish nage, sorrel (Shellfish, GF)

Alaskan Halibutwhite asparagus, barley cous cous, raspberry coulis, pea shoots

LAND

Dry-Aged Duck Breastrye porridge, rhubarb, ramps, tasso

Tamarind Glazed Pork Chopbroccolini, baby kale, fermented peppers, crispy garlic (GF)

Braised Veal Breastheirloom hominy, spring garlic, tamatillo, roasted poblano (GF)

Dry-Aged Beef Ribeyeramps-sorrel salsa verde, sunchoke, braised endive, beef vinaigrette (GF)

Strawberry Shortcakeyogurt, coriander poundcake

Solar Honey and Cream Cakesweetened condensed milk ice cream, caramelized bananas

Valrhona Chocolate Tartsourdough ice cream, blackberry

Rhubarb Clafoutismalted barley ice cream, puffed grains

Coconut-Pineapple Curd Pavlovamacadamia nut, yuzu ice cream

First CourseChoose 3 items from

Appetizers

Second CourseChoose 1 item each from

Pasta, Sea and Land

Third CourseChoose 2 items from

Desserts

SIDESSeasonal side dishes, shared family-style, are $5 per guest, per selection.

Duck Fat Potatoesfines herb aioli (GF)

Creamy Spinachcheese curds (GF without the cheese curds, Veg)

Grilled Asparaguspickled green peppercorns, ramps

GF: Can be modified to be gluten-freeShellfish: shellfish allergy alertVeg: Can be modified to be vegetarianNut: nut allergy alert

Additional Vegetarian Entrées (available only to vegetarians, not as a

menu option)MN Wild Ricesweet corn, grilled mushroom, heirloom tomato

Roasted Baby Squashsweet and sour eggplant, tahini, charred cucumber, crispy squash blosso

THREE COURSE MENU $79MENU SUBJECT TO CHANGE


FOUR COURSE MENU $92MENU SUBJECT TO CHANGE

First CourseChoose 3 items from

Appetizers

Second CourseChoose 3 items each from

Pasta and/or Sea

Third CourseChoose 3 items each from

Sea and/or Land

Fourth CourseChoose 2 items from

Desserts

SIDESSeasonal side dishes, shared family-style, are $5 per guest, per selection.

Fingerling Potatoesarugula pesto, beef fat aioli (GF)

Creamy Spinachcheese curds (GF without the cheese curds, Veg)

Brussels Sproutsbagna cauda, bread crumbs

GF: Can be modified to be gluten-freeShellfish: shellfish allergy alertVeg: Can be modified to be vegetarianNut: nut allergy alert

Additional Vegetarian Entrées (available only to vegetarians, not as a

menu option)

MN Wild Ricesweet corn, grilled mushroomheirloom tomato

Roasted Baby Squashsweet and sour eggplant, tahini, charred cucumber, crispy squash blosso

Birch Smoked Cobiaasparagus, green garlic, maltaise sauce (GF)

Bison Tartareharissa aïoli, watermelon radish, cilantro, dried olive (GF)

Green Saladlocal chevre, spring vegetables, wild rice croutons, sorghum vinaigrette (Veg, GF)

Cauliflower Soupcrème fraiche, gooseberry, wild rice tuile, lovage (GF, Veg)

Snap Pea Saladparmesan vinaigrette, sunflower seeds, crispy pheasant egg (GF, Veg)

Chilled Foie Grasroasted beet, pickled black walnut, amaranth, seeded rye (GF)

PASTA

Ricotta Cavatelliturkey red wheat, fennel confit, carrot jus, marcona almonds (GF, Nut, Veg)

Spaghetti Neroprawns, mussels, octopus,fra diavolo (GF, shellfish)

Nettle GnocchiYukon gold potato, pleasant ridge, black pepper

Emmer Wheat Orecchiettemorcilla sausage, aged cheddar, watercress, garlic chives

SEA




SEA




LAND

Dry-Aged Duck Breastrye porridge, rhubarb, ramps, tasso

Tamarind Glazed Pork Chopbroccolini, baby kale, fermented peppers, crispy garlic (GF)

Braised Veal Breastheirloom hominy, spring garlic, tamatillo, roasted poblano (GF)

Dry-Aged Beef Ribeyeramps-sorrel salsa verde, sunchoke, braised endive, beef vinaigrette (GF)

Strawberry Shortcakeyogurt, coriander poundcake

Solar Honey and Cream Cakesweetened condensed milk ice cream, caramelized bananas

Valrhona Chocolate Tartsourdough ice cream, blackberry

Rhubarb Clafoutismalted barley ice cream, puffed grains

Coconut-Pineapple Curd Pavlovamacadamia nut, yuzu ice cream


WINE MENU OPTIONS

We invite you to choose a red, white, and sparkling wine to offer your guests, in addition to our full beverage menu of house cocktails, beer, and non-alcoholic drinks. You are encouraged to consult with our wine steward on your selections for the evening. All wine charges will be based on the number of bottles consumed on the evening of your event.

*Wines and prices are subject to availability

CONSUMPTION BAR MENU

All beverages will be charged on consumption for the duration of your event.

COCKTAIL DEMONSTRATION

Our bar team would be happy to demonstrate their craft for you and your guests in the intimate setting of our private dining rooms. Pricing starts at a $75 flat fee, plus $40 per guest.


ADDITIONAL AMENITIES

Take Home FavorsStarting at $7 per person. Take home favors are the perfect treat to send home with your guests. Chocolate bars, cookies, cupcakes, macarons, and chocolate truffles are among the options available.

Custom CakesStarting at $7 per person. A custom cake can be created to mark any celebration. Our pastry chef, Diane Yang, will be happy to consult with you on the design.*There will be a $7 per person cake-cutting fee for cakes served from an outside vendor

Chef Appearance and DemonstrationChef Gavin Kaysen will visit with your guests, tell a few stories, discuss his life’s work, and walk you through the preparation and presentation of a dish. Please inquire for fees and availability.


ADDITIONAL CONSIDERATIONS

Music is provided through our in-house sound system. It delivers a variety of music that is consistent with the Spoon and Stable experience. For full restaurant buyouts, guests may work with our staff to select a custom music option.

Audio Visual Equipment

Spoon and Stable does not currently provide in-house AV services. While you are welcome to bring in equipment from an outside vendor, please note that we do have some sightline issues in our private rooms. For more information, please discuss options with the Private Dining Coordinator.


LOCATION

Spoon and Stable is located in the vibrant North Loop neighborhood of Minneapolis, at 211 North First Street, Minneapolis, MN 55401, part of the International Design Building erected in 1906.

The space that Spoon and Stable now occupies was a stable that housed the horses that hauled goods off of the river and to the downtown mills and warehouses. Built with solid bones and enduring charm, we have transformed the space into a fun, inviting, and above all else, comfortable place.

PARKING•Valet Parking is available at Spoon and Stable for

$10 per car.

•Valet hours are 5 pm – 12 am daily.

•Street parking is available in the North Loop

neighborhood by meter only.

•Impark Parking Lot – Located on the corner of N

1st St and N 8th Ave.

•Rapid Park Parking Lot – Located at the

intersection of N 3rd Ave and N Washington Ave.

*Please contact parking lots for prices, hours of operation and availability


Directions From East MetroFrom the general vicinity of St. Paul, start out going west on Kellogg Blvd W toward Market St N. Turnrightonto7th StW/MN-5.Turnleftonto5th StWandtakeI-94W/US-12W/US-52W. Merge onto S 5th St via EXIT 234B toward HOSPITAL. Make a slight right onto 5th St S and then another right onto 11th Ave S. Turn left onto Washington Ave S. followed by a right onto Marquette Ave. Make a left on to S 1st St and 211 N 1St St is on the left side.

Directions From West MetroFrom the general vicinity of Minnetonka, begin by heading east onto Lloyds Dr toward Williston Rd. Turn left at Williston Rd and take the first right onto MN-7 E. Take the ramp onto I-494 N and continue on I-494 N until you approach exit 19A. Proceed to take exit 19A to merge onto I-394 E/US-12 E toward Minneapolis, continuing to follow I-394 E. Take exit 9C for Washington Ave toward 3rd Avenue N and keep left at the fork, in which you will merge onto 3rd Ave N. After a short drive on 3rd Ave N, turn right onto 1st St N. SPOON AND STABLE Restaurant is on your left hand side at 211 N 1st St.

Directions From North MetroFrom the general vicinity of Brooklyn Park, head southeast on Brooklyn Blvd toward Zane Ave N., which you will make a left to merge onto I-694 E/I-94 E. Keep right at the fork to continue onto I- 94 E (Follow signs for Minneapolis). Take exit 230 for 4th St keeping to the right of the fork toward 2nd Ave N. Follow 2nd Ave N to 1st St N. and after a short drive on 3rd Ave N, turn right onto 1st St N. SPOON AND STABLE Restaurant will be on the left at 211 N 1st St.

Directions From South MetroFrom the general vicinity of Bloomington, begin by going north on I-35W. Take exit 16A on the left hand side toward Downtown/I-94 W. Continue straight onto MN-65. Turn left onto S Washington Ave followed by the first right onto 3rd Ave South. Proceed to take the 2nd left onto 1st St S and SPOON AND STABLE Restaurant will be on your left hand side at 211 N 1st St.

211 N 1st Street Minneapolis, MN 55401
https://www.google.com/maps/place/Spoon+and+Stable/@44.9854685,-93.2692131,17.42z/data=!4m12!1m6!3m5!1s0x0:0xca787c80e55e3d20!2sSpoon+and+Stable!8m2!3d44.985489!4d-93.2695139!3m4!1s0x0:0xca787c80e55e3d20!8m2!3d44.985489!4d-93.2695139

private dining dinner experiences - spoon and stable...daniel boulud, gavin helped build the bocuse...

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