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!

Alexis Bailly Wine Dinner - February 8th

Chef Jason Blair and Wine Master Nan Bailly of Alexis Bailly Vineyard invite you to a four course wine dinner paired with seven of the best wines Minnesota has to offer!

Reception with passed hors d'oeuvres at 6:30
Dinner at 7:00
$65/person
(plus tax and gratuity)

The Wines:
Country White
Rosé Noir
Seyval Blanc
Country Red
Frontenac
Voyageur
Bailly's Reserve Chocolate Port

For reservations or more information, please call the Red Stag 612.767.7766

Slow Food MN - The Convivial Table - February 19th, 5:30pm

$35/person (includes dinner, tax and gratuity)

First Course, choice of...
Pork Terrine with Dragsmith Farms Greens
Brown Butter Parsnip Soup

2nd Course, choice of...
Duck Cassoulet with House Made Sausage and Stewed Cannelloni Beans
Saffron and Squash Risotto with Stickney Hills Goat Cheese

Dessert
Cherry Spice Cake with Creme Fraiche

Mpls St. Paul Restaurant Week February 26 - March 2

Lunch $20 per person (choice of First Course or Dessert with Entree)

First Course... New England Clam Chowder with Carrot

Choice of Entree...
Chop Salad with Romaine and Mixed Greens, Crispy Pancetta, Apples, Candied Hazelnuts and Gorgonzola Dressing
Chèvre and Poppy Seed Beet Ravioli with Leek Cream and Micro Greens
BBQ Chicken Sandwich with Fennel & Onion Slaw

Dessert... Meyer Lemon Tart

Dinner $30 per person

Choice of First Course...
Daily Terrine with Pickled Egg, House Made Whole Grain Mustard
New England Clam Chowder with Carrot
Chop Salad with Romaine and Mixed Greens, Crispy Pancetta, Apples, Candied Hazelnuts and Gorgonzola Dressing

Choice of Entree...
Chicken Fricasse with Creamy Polenta and Rapini
Braised Short Rib with Risotto
Chèvre and Poppy Seed Beet Ravioli with Leek Cream and Micro Greens

Dessert... Meyer Lemon Tart

About Chef Jason Blair

Chef Jason BlairChef Jason Blair is passionate about capturing the flavor in farm fresh ingredients, which helps with our mission to be a good local citizen! Chef Blair is a graduate of Le Cordon Bleu at Brown College. After graduation he worked with Bill Morris at the Rainer Club, James Beard Award Winning Chef Maria Hines at Earth and Ocean Restaurant, and Chef William Belickis at Mistral Kitchen in Seattle. He then moved to Portland and worked his way up to Sous Chef at Clark Lewis, learning wood fire spit, whole animal butchery, and working with farm fresh ingredients. He worked with Chef Cathy Whims at Nostrana in Portland, and learned regional Italian cooking; we love his fresh-made pastas! He then moved with his wife to Alaska for the tourist season, and worked as head chef at the Skagway Inn where he had garden fresh vegetables right outside the kitchen door. After 3 more years in Portland Jason moved back to Minnesota to work at the Red Stag Supperclub.

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.