Showing posts with label Spring. Show all posts
Showing posts with label Spring. Show all posts

Tuesday, April 30, 2013

New Spring Menus are LIVE!


After much thinking and trying and tasting and tasting some more, we're excited to announce that our New Spring Menus are LIVE! Don't panic, though, as we've kept many of your traditional favorites and Woolley's stand-by's. We just added in some bright new flavors and dishes that will make you want to sing from the rooftops (like all those birds!)

Our Lunch, Dinner, and The Corner Bar Menus all got a fun, new spring makeover. From some refreshing new spring drinks (both alcoholic and not) to fresh new salads, sandwiches, burgers, and entrees, there's a lot to celebrate.

A few new items that are worth mentioning:


Small Plates
Ahi Tuna - Diablo spiced sushi grade Ahi, radish slaw, dueling Asian vinaigrettes.
Sea Scallops - Fresh scallops, blood orange beuerre blanc, orange, fennel.

Salads
Blue Cheese Frisee - Frisee greens, bleu cheese vinaigrette, bacon, red onion, poached egg.
Truffle Berry - Mixed greens, raspberry truffle vinaigrette, seasonal berries, brie cheese, fried leeks.
Diablo Chicken & Watermelon - Diablo spiced chicken breast, mixed greens, honey-vinaigrette, watermelon, feta, red onion, pine nuts.

Sandwiches
Shrimp Po’ Boy - Deep fried shrimp, shredded lettuce, roma tomatoes, spicy aioli, toasted ciabatta
Carnitas Tacos - Pulled pork carnitas, tomatillo, corn & black bean salsa, corn tortillas.

Burgers
Pork Burger - Seasoned ground pork, green onion, bell pepper, Thai peanut sauce, Asian slaw.
Hen House Burger - Sunny-side up egg, sharp cheddar, duck bacon.

Pasta
Ratatouille Quinoa - Steamed quinoa, zucchini, yellow squash, garlic, onion, eggplant, bell pepper, tomato, fresh herbs, parmesan.
Lobster Ravioli - House-made ravioli, ricotta & lobster, creamy tomato fondue, chive pesto, parmesan.

Comfort Food
Rack of Lamb - New Zealand lamb, barley risotto, roasted fig gastrique, chive pesto, ratatouille garnish.

Sides
Ratatouille - Stewed eggplants, tomatoes, onions, bell peper, zucchini, garlic and herbs.
Sweet Corn Succotash - Bacon, onion, bell peppers, fava beans, tomato. 


Review our new menus by clicking on the following links: LUNCH MENU, DINNER MENU, CORNER BAR MENU.

Then, stop in and see for yourself just what there is to sing about!




Monday, March 25, 2013

Deschutes Beer Dinner - April 5, 2013



Our latest in a special line of Craft Beer Dinners prepared expertly by our restaurant chef Adam to go along with the perfect brews.  Now up, Deschutes! Join us on Friday, April 5, at 6pm for the perfect coupling of Craft Beer and Cuisine.

Brewing superb beers from their picturesque headquarters in Bend, Oregon, we're thrilled to have some top notch Deschutes brews on hand to pair with Chef Adam's amazing food line-up.

Did we mention that Deschutes is also sending us a keg of Armory XPA, their Experimental IPA, never before seen in Minnesota?


Deschutes Beer Dinner
April 5th at 6pm 

Amuse 
Mirror Pond Pale Ale – Smoked Beef Carpaccio, Tomato Caper Relish, EVOO, Sea Salt and Fresh Lemon Juice
1st Course 
Chainbreaker White IPA – Seared Sea Scallops, Fennel, Orange Segments, Star Anise Buerre Blanc 
2nd Course 
Armory XPA – Confit of Rabbit Leg, Mixed Greens with Ancho Chili Vinaigrette, Camembert 
3rd Course 
Black Butte Porter – Black Butte Braised Pork Belly, Parsnip Two Ways, Cocoa Nibs and Fennel Pollen
4th Course 
Red Chair NWPA – Charred Beef Strip Loin, Wild Mushroom Demi, Dauphine Potatoes, Carrot Puree
Dessert 
Hop Henge – Ginger Scented Flourless Chocolate Cake with Candied Ginger, Whipped Cream, and Crispy Carrot

At $45 (plus gratuity) for all six-courses plus six amazing pairing brews, it is truly a steal. 

Space is limited to the first 30 reservations, so secure yours today at 952-854-1010.




Monday, March 4, 2013

Easter Sunday Brunch at Woolley's Steakhouse


In what's become a longstanding tradition, Woolley's is excited to be celebrating Easter with our famous Champagne Brunch once again. The Best Brunch in Bloomington pulls out all the stops for Easter, so your holiday is as memorable as can be without you having to lift a finger! 

From 10am to 2pm on Easter Sunday, March 31, join us for a feast like no other!


MENU 
B e v e r a g e s
CHAMPAGNE, ASSORTED FRUIT JUICES, SODA, TEA & COFFEE

B R E A K F A S T
ASSORTED PASTRIES Hot cross buns, Danishes, muffins and croissants. 
Served with preserves and butter
BUILD YOUR OWN BELGIAN WAFFLE STATION
whipped cream, fruit toppings, hot syrup, butter
COOKED TO ORDER OMELETS
SCRAMBLED EGGS With sharp cheddar and chives
EGGS BENEDICT
BACON & SAUSAGE
BREAKFAST POTATOES

S O U P & S A L A D S
FRESH SLICED SEASONAL FRUITS
SALAD BAR with crisp Iceberg lettuce blend, Caesar salad and Mediterranean salad
PASTA SALAD, POTATO SALAD AND COLESLAW
FARMER’S MARKET DISPLAY OF VEGETABLES Grilled and raw vegetables displayed with pesto aioli for dipping
ASSORTED CHEESE DISPLAY Served with dried fruit & crackers
SEAFOOD DISPLAY Smoked salmon, smoked white fish, pickled herring and shrimp cocktail, traditional accompaniments
CRAB CLAWS
OYSTERS ON THE HALF SHELL
MINNESOTA WILD RICE SOUP & FRENCH ONION
FRESH BAKED BREAD & ROLLS

S I D E S
GREEN BEAN MEDLEY
MINNESOTA WILD RICE PILAF
AU GRATIN POTATOES

E N T R E E S
BRUSCHETTA GRILLED CHICKEN Topped with balsamic glaze
ATLANTIC SALMON Topped with blackberry shallot salsa
ROASTED PORKLOIN Apple glazed with Asian slaw
CARVED PRIME RIB
CARVED HAM with fresh horseradish mustard
CARVED ROASTED LEG OF LAMB Dijon and herb crust

D E S S E R T
ASSORTED PIES, CAKES & COOKIES 
EASTER CANDY, JELLY BEAN PATCH
CASCADING CHOCOLATE FOUNTAIN with Traditional Dipping Accompaniments



Priced at just $32.95 for adults and $14.95 for children 3-12, let us take all of the work out of your Easter holiday. To make your party's reservation, call Woolley's today at 952-854-1010 or book online at Open Table