Lunch — $20
LUNCH ONLY: Free glass of house wine to start or non-alcoholic beverage
Appetizer (Choose one):
Soup & Salad Bar - Prepared fresh daily, featuring two house-made soups.
Entrée (Choose one):
Pasta Vodka - Ground spicy Italian sausage, roasted red peppers and Prosciutto ham, simmered in a creamy vodka tomato sauce, tossed with penne pasta and topped with freshly grated parmesan cheese.Minnesota Walleye - Grilled, Beer Battered or Panko Crusted with wild rice, vegetable du jour.
Petite Martini Steak - A flat iron steak grilled and seasoned with all the makings of a martini (shaken not stirred) and garnished with St. Peter’s bleu cheese crumbles and green olives. Served with vegetable du jour and scalloped potatoes.
Black and Bleu Pasta - Spicy beef tips sautéed with red onion, spinach, sun-dried tomatoes and bacon. Tossed in linguini noodles with a Southwest sauce and topped with bleu cheese crumbles.
Almost Famous Chicken Sandwich - Grilled chicken breast, jalapeno aioli, chicken fried bacon, butter lettuce, avocado, tomato slices, 7 grain Ciabatta.
Bacon Bleu Burger - Bleu cheese, chicken fried bacon and creamy horseradish mustard served on our special blend of chuck and short ribs. {Our burgers are ground daily in-house, hand pattied and seasoned with Chef Peter’s secret blend.}
Kielbasa Mac and Cheese - Macaroni noodles, Knights Vail gouda, cheddar, grilled kielbasa sausage and fried leeks.
Pastrami Sandwich - Hot pastrami on Russian rye bun with horseradish mustard, Swiss cheese, spicy house made pickles and an over easy egg. Served with pasta salad.
Dessert (Choose one):
Bread Pudding
Creme Brulee
New York Style Cheesecake
Strawberry Red Velvet Cake
Strawberry Red Velvet Cake
Dinner — $30
Bottles of wine from our award winning wine list are available all week at ½ price!
Appetizer (Choose one):
French Onion Soup
Caesar Salad
Classic Wedge
Winter Green
Poached Pear Salad (1/2 Order)
Winter Green
Poached Pear Salad (1/2 Order)
Entrée (Choose one):
Filet Mignon - 6oz center cut filet mignon, roasted shallot demi-glace, asparagus, roasted fingerling potatoes.Short Ribs - Slow braised short ribs, carrot ginger puree, foie gras butter, whipped Yukon gold potatoes, braising jus.
Lemon Chicken - Tender chicken served with a rosemary garlic sauce, rice pilaf and vegetable du jour.
Panko Crusted Walleye - Minnesota’s state fish hand breaded with parmesan seasoned Japanese bread crumbs, pan seared and served with lemon aioli sauce and rice pilaf.
Grilled Salmon - Heirloom tomato-caper relish, lemon buerre blanc, fingerling potatoes.
Top Sirloin - 8oz top sirloin on a bed of sautéed mushrooms and onions. Served with vegetable our famous scalloped potatoes.
Pasta Vodka - Ground spicy Italian sausage, roasted red peppers and Prosciutto ham, simmered in a creamy vodka tomato sauce, tossed with penne pasta and topped with freshly grated parmesan cheese.
Black and Bleu Pasta - Spicy beef tips sautéed with red onion, spinach, sun-dried tomatoes and bacon. Tossed in linguini noodles with a Southwest sauce and topped with bleu cheese crumbles.
Martini Steak - A flat iron steak grilled and seasoned with all the makings of a martini (shaken not stirred) and garnished with St. Peter’s bleu cheese crumbles and green olives. Served with our famous scalloped potatoes.
Dessert (Choose one):
Molten Chocolate Lava Cake
Creme Brulee
New York Style Cheesecake
And if you didn't catch it above, bottles of wine from our award winning wine list are available all week at ½ price. Plus, our full lunch and dinner menu will also be available.
We hope you'll join us beginning this Sunday, February 24, through Friday, March 1, 2013 for Restaurant Week. Secure your reservations by calling Woolley's at 952.854.1010 or online at Open Table.
We hope you'll join us beginning this Sunday, February 24, through Friday, March 1, 2013 for Restaurant Week. Secure your reservations by calling Woolley's at 952.854.1010 or online at Open Table.
