Red Stag Menu

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 26th, 2007 as the first LEED-CI registered restaurant project in Minnesota. Please always feel free to contact us with constructive criticism!

Preservation Alliance of MN - Heritage Menus

To celebrate Preservation Month, the Red Stag will feature a special Heritage Menu each week in May created by Executive Chef TJ Rawitzer based on an architectural era or style:

May 5 -11: Victorian era (1890's)
May 12 – 18: Bungalow (1920's)
May 19-25: Tudor (1930's)
May 26 – June 1: Mid-Century Modern (1950's)

Established in 1973 by the National Trust for Historic Preservation, Preservation Month is supported and co-sponsored by local preservation groups and state historical societies across the country. Many events are scheduled with the goal of instilling community pride, promoting heritage tourism and showing the economic and social benefits of historic preservation.

Preservation Alliance of MN was established in 1981 by a small band of citizens concerned about the loss of Minnesota’s old buildings and the lack of protection for existing ones.

Today, PAM is supported by a growing number of members, donors and sponsors. We work with groups like the State Historic Preservation Office and the National Trust for Historic Preservation to preserve our communities. PAM is a true alliance, so we also align with neighborhood groups to step forward when rare sites or structures are threatened. We partner with businesses large and small for commercial and residential rehab projects. We educate industry professionals about heritage preservation, and we help develop networks among people and organizations to increase awareness of state history and community preservation.

Chef Christopher Gerster

Christopher GersterChef Gerster began his culinary career at Restaurant Alma working under Chef Alex Roberts for 2 years, and then on to several years under Chef Stewart Woodman, finishing as his Sous Chef before moving to the east coast. While out east, he worked in the french brasserie Union League Cafe in Connecticut for 3 years before spending a year in North Carolina's Outer Banks. He moved back to the Midwest to open Graze in Madison, WI, where he spent 2 1/2 years working with local producers. His return to Minneapolis has been much anticipated for his family. He's excited to work with the bounty of Minnesota's local farmers and to again be part of the Twin Cities food scene.

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.