Makers Mark Dinner

Please join us for our first ever Whiskey Dinner with Makers Mark. Each course will be served with a whiskey cocktail and a bit of Makers Marks various whiskeys on their own. Adam Harris, North American Whiskey Ambassador for Beam Suntory will be in attendance to educate diners on Bourbon and Makers Mark. We look forward to having you.

4 Course Menu $45 includes tax
Pimento Cheese Bruschetta
cornichon, radishes, watercress
Maker’s Mark

Roasted Romanesco
whiskey raisins, sunflower tahini, pickled red onion
Maker’s 46

Smoked Brisket
fermented hatch chiles, “three bean salad”
Maker’s Cask Strength

Meyer Lemon Cheesecake
Hazelnuts, caramelized apples
Maker’s White (Only available at the distillery)

Please call 612.354.7060 for reservations. Seating is limited.

4th Annual Tomato Dinner

“An Embarrassment of Tomatoes”
4th Annual Tomato Dinner with Libation Project Monday, September 12th, 7:00pm


Tomato & Sea Urchin Amuse
Tomato Water, Alysian Vineyards Vermouth & Soda
Yellow Tomato Gazpacho
dungeness crab, vietnamese herbs
Rose, M. Plouzeau, 2015, Chinon, France
Heirloom Tomato & Muskmelon Salad
salsa negra, ricotta salata, pumpkin seeds
Riesling, Weingut Peter Lauer “Barrel X”, 2015 Mosel, Germany
Tomato Tonnatto
albacore mayo, marinated celery, capers
Rosato, La Pianelle “Al Posto dei Fiori”, 2014 Piedmont, Italy
Spice Roasted Prawns
tomato jam, tomato raisins, yogurt, pine nuts
Schiava, Weingut Niklas, 2014 Alto Adige, Italy
Tomato Raviolo
ricotta, pork neck-tomato passatta, summer herbs
Refosco, Perusini, 2013 Fruili, Italy
Fried Tomato Pie
lemon verbena gelato
Deglace, Adelsheim, 2015, Willamette Valley, Oregon
$75 includes tax
Please Call 612.354.7060 for reservations

Tomato Dinner

Our 4th Annual Tomato Dinner is soon upon us! Monday, Spetember 12th. 5 courses, all tomato focused with wine pairings from Libation Project. Menu coming soon!

Meet The Winemaker: Hardy Wallace of Dirty & Rowdy Family Wines

Please join us for a 4 course dinner paired with the delicious Dirty & Rowdy Wines.

Pet-Nat Sparkling Pinot Blanc
Scallop Crudo, chicharron, charred jalapeno, celery

Fried Rabbit Terrine, endive, buttermilk, peaches

Smoked Ricotta Raviolo, brown butter, dried olives, arugula

Petite Sirah
Hanger Steak, sunchokes & beech mushrooms, oyster hollandaise

$65 includes tax

Very limited seating, call for your reservation today. 612 354 7060

Tuesday April 26th Wine Tasting: Hidden Gems of Friuli, Italy

Discover the wines of Friuli from winery Ronchi di Pietro on Tuesday April 26th, 2016 (5-7 PM). Rich Southwick of Enotec Imports and Kristin Watts of Small Lot MN will be behind the bar pouring native Friulian varietals such as Schioppettino, Friulano and Picolit as well as the winery’s Sauvignon Blanc. Come and see what Friulian wine is all about! Wines will be available by the 1/2 glass, glass and bottle.

Facebook Event Page: Hidden Gems of Friuli

February 25, 2016 Austrian Wine Maker’s Dinner

Join us for a Special Wine Dinner at Nightingale Restaurant!
Meet the Winemaker Dinner:
Michael Huber of Weingut Huber in Austria
Thursday, February 25th, 2016 7:00pm
Pre-Dinner Reception 5:30
Reception Wines: Hugo Gruner Veltliner & Sparkling Rose of Pinot Noir
First Course
Ahi Tuna Crudo pineapple, shiso, sesame- Huber Riesling Terrasen 2014
Second Course
Pan Roasted Scallops carrots, nettles, country ham- Huber Gruner Veltliner Ober Steigen 2013
Third Course
Grilled Juniper Pork Sausage braised cabbage, pommes dauphine- Hugo Red (Zweigelt & Blaufrankish) 2012
Fourth Course
Hazelnut Torte quince, crème fraiche ice cream- Huber Riesling Eiswine
Cost $65 Per Person (Includes Tax)
Call Nightingale for your reservation today- Space is limited 612-354-7060
Can’t join for Dinner? Michael will be pouring a few of his stunning Austrian wines behind the bar from 5:30pm-7pm come by and say Hallo!

Facebook Event Page

Super Bowl Sunday

For Super Bowl Sunday (2-7-16), we will be open regular hours for brunch (10-2:30) and then we will be closing for our annual employee party. Have a great sunday!

Please call 612-354-7060 to make reservations for brunch or any night of the week. We look forward to seeing you!