Our Garden's a Growing - Again!

Last year, we were super excited to add a small kitchen garden in the yard just behind Woolley's. (You can read all about last year's garden by clicking HERE). This year, we wanted to replicate the success and fun of incorporating the garden's bounty into our specials and onto your plate.

However, with all of the wacky weather we had this spring, we got a late start with the garden. When we finally got the garden planted in June, things did not look very promising. (Note the gloomy weather that was commonplace for this summer's beginning as well).

June - Garden just planted

We planted tomatoes, lots of different kinds of peppers, basil and cilantro among other herbs, and a few other things as well. Then, we crossed our fingers and hoped for the best.

...And, she grew (as gardens tend to do)! Now, we have plenty to pick from and use in our Weekly Lunch Specials and to complement our Farmer's Market finds.

July - The Garden's progress

Fresh Herbs

Our little garden in the city

Stop into Woolley's this week and taste what a difference fresh makes!

Restaurant Week is Back at Woolley's: July 14 - 19

Mpls St Paul Magazine's Restaurant Week is returning to Woolley's for its summer iteration! Join us once again for three-course lunches and dinners at a very special price.

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.}
• Shrimp Po' Boy - Deep fried shrimp, shredded lettuce, roma tomatoes, spicy aioli, toasted ciabatta. 
• 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

Crème Brulee

New York Style Cheesecake
Chocolate Ganache 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

House Salad
Caesar Salad

Classic Wedge
Truffle Berry Salad

Entrée (Choose one):

• Pork Chops - Grilled chops, sweet corn succotash, goat cheese polenta cakes, pepper bacon maple glaze.
• Short Ribs - Slow braised short ribs, bleu cheese mashed potatoes, carrot puree, horseradish gravy, onion straws.
• Lemon Chicken - Tender chicken served with a rosemary garlic sauce and mashed potatoes.
• 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 - Seasonal berry salsa, fried basil, goat cheese polenta cakes.
• Top Sirloin - 8oz top sirloin on a bed of sautéed mushrooms and onions. Served with our famous scalloped potatoes.
• Pasta Vodka - Italian sausage, prosciutto ham and roasted red peppers simmered in a creamy vodka tomato sauce with parmesan cheese.
• Black and Bleu Pasta - Spicy beef tips sautéed with red onions, spinach, bacon and sun-dried tomatoes, served with chipotle cream and bleu cheese crumbles.
• Martini Steak - 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):

Bread Pudding

Crème Brulee

New York Style Cheesecake
Chocolate Ganache Cake
--

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 Sunday, July 14, through Friday, July 19, 2013 for Restaurant Week. Secure your reservations by calling Woolley's at 952.854.1010 or online at Open Table.

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!

Woolley's - The Perfect Spot for a Pre- or Post-Flight Meal

With the weather we've been having lately (really, snow on April 19?!), we wanted to let you in on a little secret. Located directly off the Light Rail and just outside of the MSP Airport, Woolley's is the perfect spot for a pre- or post-flight meal.

Why fight traffic at the pick-up and drop-off areas outside the terminals, when you can park for FREE in our parking lot? Then, simply grab a table and unwind over a few drinks. Those who are flying can either meet you at Woolley's after Baggage Claim or depart right from Woolley's to the airport (which is but a simple Light Rail ride away).

Plan your next pick-up or departure around Lunch, Dinner, or even Happy Hour.

Safe travels out there, everyone!

New Sunday Brunch Menu + Full Lunch Menu Now Available

Sunday Fun-Day in the house! Our famous Sunday Brunch, available every Sunday from 10am to 2pm, now has a brand new menu.

MAIN

Three Egg Omelet

Choose 3: bacon, ham, sausage, onion, green bell pepper, tomato, spinach, cheddar cheese. Served with hash browns & toast. 

The Spa Omelet

Egg white omelet with fresh sautéed spinach, roasted red bell pepper and feta cheese. Served with grilled tomato slices & rye toast. 

Corned Beef Hash

Diced potatoes, tender corned beef, sautéed onions and peppers, served with toast and two eggs cooked to order.

Eggs Benedict

Served traditional style with crispy hash browns. 

Woolley’s Eggs Benedict

Our twist on the classic dish - served with tenderloin medallions instead of Canadian bacon. Served with crispy hash browns.

Cinnamon Swirl French Toast

Cinnamon bread cooked in a sweet vanilla batter - served with warm maple syrup and a side of fresh fruit.

Topped with apple compote and candied walnuts at additional cost

Texas Skillet

Scrambled eggs, potatoes, chorizo sausage, corn tortillas, Pico de Gallo, green onions, monterey jack and cheddar cheeses served in a skillet.

Huevos Rancheros

Black bean corn salsa, shredded pork, cheddar and pepper jack cheeses and tomatillo sauce topped with sunny side up eggs and served over hash browns in a skillet.

All American Breakfast

Two eggs cooked to order with hash browns, bacon or sausage and toast.

Steak and Eggs

8 ounce top sirloin steak cooked to order, crispy hash browns loaded with bacon, cheddar and green onions, Served with two over easy eggs and toast.

SIDES

Applewood smoked bacon

Applewood smoked Sausage | Hashbrowns

Two eggs prepared to order

Warm Cinnamon Roll | Side of fresh fruit

BEVERAGES

Caribou Coffee | Café Mocha | Café Latte

Cappuccino | Espresso 
Chai Tea Latte | Hot Chocolate

Milk | Fresh Juice | Tea
Pepsi | Iced Tea

Strawberry Lemonade | Arnold Palmer

Aqua Panna | San Pellegrino

Not just that, though! Woolley's is also now offering our full lunch menu on Sundays. Back by popular demand, we were happy to oblige.

Additionally, this Sunday, March 3, marks the inaugural debut of Supper Club Sundays. Three courses, one great price!

Your Sundays just got that much better. Reclaim your Sunday Fun-Day and make your Sunday Brunch (or lunch or dinner) reservation by calling Woolley's at 952-854-1010 or booking online at Open Table.

Here's to Sundays!

Restaurant Week - February 24 - March 1, 2013

Just when those winter blues were threatening to get the best of you, Mpls St Paul Magazine's Restaurant Week is back! Join us once again for three-course lunches and dinners at a very special price.

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

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)

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. 

Fall 2012 - RESTAURANT WEEK: October 21 - 26

Mpls St Paul Magazine's Restaurant Week is back for their Fall edition. Join us once again for three-course lunches and dinners at a special price!

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.
Legendary Ken Burger - Ken Davis Sweet and Smokey BBQ, Cheddar, sautéed onions, bacon
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):

Molten Chocolate Lava Cake

Creme Brulee

New York Style Cheesecake

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

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
Chicken Marsala - Chicken breast, classic marsala mushroom sauce, whipped yukon gold potatoes
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
Kielbasa Mac & Cheese - Macaroni noodles, knights vail gouda, cheddar, grilled kielbasa sausage, fried leeks
Pork Tendorloin - Center-cut tenderloin, sweet potato hash, apple, brussel sprouts, apple cider lingon berry glaze. Candied bacon, cheddar ale biscuit
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

Sounds great, right?! Well, we hope you'll join us through Friday for Restaurant Week. Secure your reservations by calling Woolley's at 952.854.1010 or online at Open Table. 

Woolley's New Menu Out Now - Fall 2012

Without further ado, we're so happy to announce that Woolley's Fall 2012 menu is out for your dining enjoyment. After a huge thank you to our culinary team (and in collective appreciation for their creativity), we just can't wait for you to try some of the new dishes.

For starters, we've added some great fall salads to our menus, an Apple Proscuitto Brie, a Woolley's Steak Salad, and a Winter Greens Salad. For lunch, we also added several new sandwiches that are sure to please. We've got a Chicken Apple Brie that features an apple cider-lingonberry glaze, a Southwest Wrap, a Ham & Cheese with Knight's Vail gouda and grilled pear, and an Almost Famous Chicken Sandwich with jalopeno aioli and chicken fried bacon.

If you're more of a burger and fries guy or gal, you're going to love our new burgers. They're hand-pattied in house using our special beef blend and then accessorized with all sorts of delicious toppings. Our Bacon & Bleu Burger features that famous chicken fried bacon, while our Breakfast burger is topped with ham, cheese, and a fried egg! And don't worry, we're still featuring our lunch sized steaks priced right for a noontime feast.

Then, really warm up that appetite with some of our brand new Small Plate dinner offerings that allow you to try some of our famous dishes without filling up too fast. Remember the Marcona Almond Purses or our famous Short Ribs with carrot-ginger puree from events we've participated in recently? Great, because we added them to our Small Plates along with Duck Sausage, Sea Scallops, Pork Tenderloin, and even Foie Gras.

Sea Scallops - Seared scallops with heirloom tomato-chili jam, sauteed fennel, and candied bacon

Foie Gras - Crustini, apple cider, lingonberry relish

We've also added a great cold-weather favorite in the Pasta Category, Kielbasa Mac & Cheese! We toss our macaroni noodles with Knight's Vail gouda, cheddar, grilled kielbasa sausage, and fried leeks. To ensure you stay nice and warm, we've expanded our Comfort Foods offering this season as well. From our Chicken Marsala and Swedish Meatballs to our Pork Tenderloin and Deluxe Burger (with our special beef blend ground in-house), no detail is spared.

As always, we'll continue our weekly fish specials that give you a chance to try the freshest catch of the season offered at market price.

Not only have we updated our offerings for Lunch and Dinner, but we also revamped The Corner Bar Menu and our drink menus as well, so make sure to visit us for Happy Hour soon so you can check out any of our delicious appetizers and fun drinks at a great price.


For reservations, please visit Open Table online or call Woolley's at 952.854.1010. We'll see you soon!

How Does Our Garden Grow!

We're pretty excited by how well our garden's taken off, and we've sure taken to it as well. From incorporating our garden fresh produce into our Weekly Lunch Specials to supplementing our farmer's market finds, our garden has served us well this season.

When we started our little kitchen garden out back in May, it was full of promise. 

In June, it was growing well, despite the rabbits attempts at dining at Woolley's.

Now, just three months later, it's lived up to all of its potential and we're so thrilled to be able to share our garden's bounty with all of our guests.

This week, our lunch specials included a Bacon, Lettuce, and Fried Green Tomato Sandwich, and guess where the tomatoes came from. If you guessed our garden, you were right on the money! A few weeks ago, we were even able to use Smith Farms' grilled zucchini with our garden fresh cucumbers in a delicious Farm Fresh Salad lunch special.

We're also pretty excited about our indoor herb garden. We can use fresh herbs even during those long Minnesota winters. This whole green thumb thing is working out nicely.

How about you? Do you have a backyard garden or maybe even a kitchen herb garden? What's your favorite way to use your garden's bounty?

Weekly Lunch Specials

Did you know that every week on Monday (unless it's a rare holiday week or we've got something way cooler going on), we unveil two lunch specials that run only until that Friday. It's a chance for our chefs to get a little creative and take advantage of the season's up-to-the-minute freshest ingredients. Usually a sandwich and a salad, we suggest you bring a friend, so that you don't have to choose between the two items.

For the week of July 16, our specials are:

Smoked Salmon Sandwich - Cured and house smoked salmon on a toasted 7 grain bun with dill cream cheese and caper Dijon. Served with mixed green. 

Steak Salad - Blue cheese crusted steak medallions. Served with mixed greens, roasted tomatoes and crisp cucumbers from Woolley’s garden. Tossed in a horseradish vinaigrette

Previous specials:

Chilled Asparagus Salad - Grilled and chilled asparagus on a bed of mixed greens tossed in a creamy lemon pepper vinaigrette, with charred red bell pepper, bacon bits and a poached farm egg.

Roasted Pork loin Sandwich - Slow roasted pork loin with apricot chutney and bleu cheese on a toasted ciabatta bun. 

Spicy Calamari Salad - Calamari breaded and dusted with Diablo seasoning, served over a fresh tossed Caesar salad. 

Burger  - Hand-pattied 8-oz burger topped with avocado, Churasco mayonnaise, heirloom tomato and Bibb lettuce on a brioche bun. Served with tator tots.

Roast Beef Sandwich - Thinly sliced tender roast beef encrusted with bleu cheese and spicy almonds, with Dijon mayonnaise on a toasted 7 grain ciabatta. Served with mixed greens tossed with balsamic vinaigrette. 

Summer Salad - Mixed greens tossed in a strawberry vinaigrette with toasted coconut, mandarin oranges, fresh raspberries and grilled shrimp

Copper River Salmon - Mixed greens with lemon dressing, toasted pistachios, goat cheese, pickled red onion, blackberries and topped with seared Copper River salmon. 

Chicken Caprese Sandwich - Grilled chicken breast on a toasted brioche bun with balsamic aioli, heirloom tomatoes and melted fresh mozzarella cheese.

As you can see, they're always different and only available for lunch during the week (on weekdays). Like us on Facebook and follow us on Twitter, so you know what we've got going on each week. That way, you won't miss out!