Visit Woolley's for Restaurant Week - Oct. 20-25, 2013

Mpls St Paul Magazine's Restaurant Week is back for Fall 2013. Join us beginning this Sunday, October 20, 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.
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.
BBQ Pork Sandwich - Braised pork, BBQ sauce, smoked cheddar, apple coleslaw.
Corned Beef Sandwich - Slow cooked corned beef, melted Swiss cheese, green cabbage tossed with honey mustard on toasted rye. 

Dessert (Choose one):

Bread Pudding

Crème Brûlée

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

Caesar Salad

Classic Wedge
Poached Pear Salad

Entrée (Choose one):

Pork Tendorloin - Butternut squash puree, roasted apple and pear, maple-bacon glaze.
Braised Lamb Shank - Cauliflower puree, roasted root vegetables, braising jus, 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 - Tomato and artichoke tapenade, brown rice, buerre rouge, sautéed wild mushrooms.
Top Sirloin - 8oz top sirloin on a bed of sautéed mushrooms and onions. Served with our famous scalloped potatoes
Kielbasa Mac & Cheese - Macaroni noodles, knights vail gouda, cheddar, grilled kielbasa sausage, fried leeks
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 - 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):

Bread Pudding

Crème Brûlée

New York Style Cheesecake
Chocolate Ganache Cake

Sounds great, right?! Well, we hope you'll join us through Friday, October 25 for Restaurant Week. Secure your reservations by calling Woolley's at 952.854.1010 or online at Open Table.

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.

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 LOVED Taste! Mpls. St. Paul's Ultimate Wine & Dine

Well, we may be a little biased, but we have to say Mpls. St. Paul Magazine's Taste! event was pretty awesome! This annual food and wine event featured 40 chefs, 300 wines, and 100 specialty beers this past Friday and Saturday. 

We sent our very own Chef Peter along with our culinary team to the Friday evening session. Armed with a killer offering of Zinfandel Braised Short Ribs with Carrot Ginger Puree, the Woolley's crew was well-prepared to wow the crowd. 

Chef Peter even got interviewed by Mpls. St. Paul Magazine, so make sure you check their site and next issue for any follow-up on the event. 

While we're certainly curious to see what the 'experts' thought of our Braised Short Ribs, we know they sure were a hit with event guests! We were busy all evening, as guests coming back for more.

We can certainly understand the attraction and hope to see all of their friendly faces in the restaurant for dinner soon.

If you missed the event, don't fret! While we don't have that exact dish on the menu, you have the opportunity to try the fantastic Short Ribs entree we do have on our menu at Lunch or Dinner. Our Short Ribs are served with Potato Gnocchi, Foie Gras, Wild Mushroom, Braising Jus, and Fig Balsamic Jam.

Did you make it to the Taste! event this weekend? If so, what was your favorite part? Did you get a chance to try our Short Ribs on Friday? We'd love to hear what you thought!

Woolley's at Taste! Mpls. St. Paul's Ultimate Wine & Dine - September 28, 2012

We're so excited to be a part of Mpls. St. Paul Magazine's annual food and wine extravaganza that's come to be known as Taste! Lauded as Mpls. St. Paul's Ultimate Wine & Dine, the Taste! event features 40 great chefs, 300 amazing wines, and 100 specialty beers over two days.

Beginning tomorrow, September 28, the Friday session runs from 7-10pm with the following highlights: 

• VIP Ticket Holders - Receive access to the VIP Tent, filled with exclusive fine wines from around the world
• First 500 VIP ticket purchasers receive a gift compliments of Realm Promotions
• Sample 300 wines and 100 specialty beers
• Sample signature dishes from top local chefs
• Try Andrew Zimmern’s new food truck AZ Canteen
• Chef demonstration and book signing by Andrew Zimmern, Mpls.St.Paul MagazineFood Writer and host of Bizarre Foods on the Travel Channel
• Self guided tours of the Gopher Athletics Hall of Fame
• Self guided tours of the football locker room
• Appearance by Goldy Gopher
• Live Entertainment

Then, if you can't make it Friday, or if you simply want to relive the experience all over again, Taste! runs on Saturday, September 29, as well, from 12-3pm.  Highlights from that session include: 

• Sample 300 wines and 100 specialty beers
• Sample signature dishes from top local chefs
• 12:30 pm – Tasting presentation of President Obama’s home-brew, White House Honey Ale
• Tile Shop Culinary Stage Chef Demonstrations
• 12:15-1:00 – Chef Van with Le Cordon Bleu "Pumpkin Ravioli with Sage Butter"
• 1:15-2:00 – Russell Klein with Meritage "Oysters 101"
• 2:15-3:00 - Landon Schoenefeld with Haute Dish
• Live Broadcast of myTalk107’s “Weekly Dish” featuring Stephanie March and Stephanie Hansen
• Dara Moskowitz Grumdahl book signing and wine tasting 
• Self guided tours of the Gopher Athletics Hall of Fame
• Self guided tours of the football locker room
• Watch the Gopher vs. Iowa Hawkeye game on the jumbotron

Our contribution to the event again rests in Chef Peter's capable hands. If you want to catch the Woolley's crew and our offering of Zinfandel Braised Short Ribs with Carrot Ginger Puree, make sure you plan on heading to the Friday night session, as that's the only one we'll be attending. 

You certainly don't want to miss this great event! To purchase your tickets,visit the Taste! site. 

We hope to see you there!