The Red Stag Supperclub serves contemporized supper club fare, classic cocktails, and an extensive beer & wine list. We're committed to supporting local & organic agriculture through our menus.

The Red Stag opened on November 19th, 2007 as the first LEED-CI registered restaurant project in Minnesota. Please always feel free to contact us with constructive criticism!

Fork the Fire Benefit

There's nothing like the power of food to bring everyone together. That's why over 70 restaurants will rise up in force to help Heidi's and Blackbird - two Twin City restaurants that lost everything recently during a tragic fire in south Minneapolis. We will be donating a portion of our sales on Sunday March 14th.

Red Stag Farm Dinners

Each month Chef Hauke will prepare a special 3 course menu featuring one of our local farmers. Monday March 15th features the Fischer Family Pork Farms from Waseca, MN.

Two amuse courses 1st Course: Salad of Bitter Greens, Date Relish, & Pork Belly
2nd Course: Braised Pork Shank, Sunchoke Risotto, Lemon & Green Olive Salsa
3rd Course: Angel food Cake, Mint Syrup, Lemon Whipped Cream

$48.00, please call 612.767.7766 to make your reservation

Fischer Family Farms has been in business for five generations, producing quality pork products for many years. For the last six years, they have been providing pork to many local restaurants, servicing primarily the Twin Cities metropolitan area. Tim and Marijo are dedicated to raising healthy, high-quality pork at prices that everyone can afford. From pork sausage to bratwurst, all of the natural pork products are hormone and growth stimulant-free. From slowly smoked ham to the signature maple coil sausage, you're sure to fall in love with all of their mouth-watering products.

April 5th Farm Dinner with Singer Farms Rabbit and Champagne

About Chef Brian Hauke

Chef Brian Hauke is a native of La Crosse, Wisconsin, and a graduate of the Le Cordon Bleu program at Brown College. Upon completing the culinary program he began working for the Sun Valley Resort in Sun Valley, Idaho. While there, Brian was in charge of The Seattle Ridge Lodge. Upon completing his externship he was a part of the opening team of 20.21., where amongst other things, he learned how to work a wok station. He appreciated the opportunity to work for Chef Lee Hefter.

Brian worked for Chef Craig Deihl (Cypress) and Donald Barickman (Magnolias) while living in Charleston, South Carolina. While in Charleston, Brian became involved in the Sustainable Seafood Initiative.

Brian returned to Minneapolis he worked for Chef Steven Trojan at Cosmos. Brian helped Chef Bill Baskin in opening The Red Stag Supperclub in November 2007 and as the Chef now himself, he has enjoyed building relationships with local farmers and vendors in order to carry on the tradition at the Red Stag of cooking local, sustainable Midwestern ingredients. Brian brings to the kitchen an extensive knowledge of ‘head to tail’ philosophy, along with a strong interest in vegetarian cooking.

Organizations supporting local and organic agriculture

Some links to organizations supporting local and organic agriculture and in our area & beyond:

Alliance for Sustainability
Land Stewardship Project
Renewing The Countryside
Minnesota Institute for Sustainable Agriculture
Twin Cities Green Guide
Institute for Agriculture & Trade Policy
Minnesota Sustainable Communities Network
Local Harvest

A special thanks to the farmers and producers that made this menu possible: Fischer Farms, Dry Weather Creek Mill, Star Prairie, Larry Shultz Organic Farm, Pastures A’ Plenty.