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!
If Brian Crouch had a theme song, undoubtedly, it would be Otis Redding’s Sittin’ On the Dock of the Bay. The ballad is apt, because it invokes images of someone who likes to pass his time a particular way – seaside.
Crouch’s passion for fresh seafood and freshwater fish is much like the sea itself: seemingly infinite. Consequently, that passion led him to a popular lakefront restaurant in Waconia, Lola’s Lakehouse, for a portion of his culinary career. Altogether, Crouch has been working as a chef at a diverse array of Minnesota restaurants for 17 years.
Prior to Lola’s, Crouch worked for Margaret Doran at the farm-to-plate restaurant Margaux’s Table in White Bear Lake. At Margaux’s, Crouch studied the art of seasonal cooking and developed a healthy admiration for integrity of ingredients. From there, he cut his teeth in Minneapolis, working as a line cook at La Belle Vie and, afterwards, as a Sous Chef at both Café Levain and Barbette.
Most recently, Crouch added experience as the Executive Chef of Tiny Diner to his repertoire, once again cultivating seed-to-plate dishes made with fresh, local ingredients.
Crouch is excited to bring his sustainable cooking knowledge and his penchant for fresh fish to the Red Stag Supperclub.
His respect for fresh, seasonal dishes and his passion for fish is – you could say – like music to our ears.
Andrew Ernst believes everyone should live by the motto, “Make dirt, not waste,” and this philosophy shows in his cooking. Having begun his restaurant experience working in fast food, he later transitioned to local restaurants, where sustainability and local food sourcing is key to his culinary.
Ernst grew up in Crooks, South Dakota, and began working in a Culver’s kitchen, which taught him foundational skills and the importance of a good work ethic. He graduated from the Art Institutes International in downtown Minneapolis in 2007, and shortly after, he began working for the Red Stag Supperclub, where he worked closely with talented chefs and local farmers. He then transitioned to work as Head Chef for Bryant-Lake Bowl, where he focused on furthering his culinary relationship with local farmers.
“I really got a sense of the quality and the pride that goes along a farmer’s hard work, and what it takes to grow a natural and high-quality product,” Ernst says about working at Bryant-Lake Bowl. “I also had the opportunity to learn about sourcing local products, supporting local agriculture, and local economy.”
This marriage of dedicated work ethic and local sourcing knowledge allows Ernst to create and serve food with integrity.