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!

Meet the Farmer Dinners

Each month Chef Blair will prepare a special 4 course menu featuring one of our local farmers. The special menus will be available during dinner hours from 5-10pm on the dates below, $38 per person for dinner.

Thursday September 9th at 7pm: Peterson Farm

Peterson Limousin Farms is a family operation specializing in producing premium-quality beef with naturally superior cattle - Limousin. Our farms are nestled along the beautiful St. Croix River and have been our passion since 1969. Our family consists of Wayne and Christine, Andy, Elizabeth, and Ryan. We produce naturally leaner, tender, and tasty beef by raising Limousin cattle. We monitor everything that goes into the production of our beef. This includes genetics, feed, vaccines, and living conditions. The pillars of why we produce all-natural beef from Limousin cattle are founded on ancient history, human health, and our farm's environmental sustainability. We believe better, healthier beef can be achieved without antibiotics and growth hormones by using time-honored Limousin genetics. Although it's our secret now, Limousin cattle were kept secret for centuries by French chefs. The cattle were coveted for fine cuisine because the beef was naturally leaner without sacrificing tenderness. Today, we carry on the tradition of producing delicious Limousin beef wrapped up in a nutritious package. Please visit www.petersonlimousin.com for more information.

Facts about our operation:
- Cattle are fed a vegetarian diet with no added antibiotics or growth hormones. - 100% traceability - we know everything about each and every calf we raise. - All of our beef is custom-processed at local meat processing plants. - Small carbon footprint - our beef travels ten times shorter than many beef brands sold in the Twin Cities. - We sell directly to consumers through quarter, half, and whole freezer beef packages.

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.