Winter Restaurant Week Menu
***NOTE: dine-in only for their restaurant week menu. ****
Lunch — $20
Appetizer (Choose One):
- MJK Salad; Minnesota Revol mixed greens, tomatoes, red onions, cucumber, house-made balsamic vinaigrette (gf, vt)
- Caesar Salad; hearts of romaine, garlic-herb croutons, shaved parmesan cheese
- House-Made Soup; your choice of any of our made-from-scratch daily features
Entrée (Choose One):
- Tater Tot Hot Dish; seasoned ground beef, corn, house-made cream of mushroom, tater tots; topped with cheddar cheese
- Chicken Saltimbocca; topped with crispy prosciutto, sage, and fresh mozzarella cheese; served with garlic mashed potatoes and seasoned vegetables
- Pot Roast; slow roasted with carrots, celery, onion; smothered with garlic mashed potatoes and MJK gravy
- Butternut Squash Ravioli; caramelized cipollini onions, kale, maple brown butter sauce; topped with toasted pistachios and shaved parmesan cheese (vt)
Dessert (Choose One):
- Cupcake Bakery Scratch-Made Cupcake; any flavor; vegan & gluten-free options available (gf, vg, df)
- Sebastian Joe’s Ice Cream; any flavor; dish or cake cone (vegan option available) (vg, df)
Wine Pairings: Any 3 glasses (available by the glass) of your choosing - $15/person
Dinner — $35
Appetizer (Choose One):
- MJK Salad; Minnesota Revol mixed greens, tomatoes, red onions, cucumber, house-made balsamic vinaigrette (gf, vt)
- Caesar Salad; hearts of romaine, garlic-herb croutons, shaved parmesan cheese
- House-Made Soup; your choice of any of our made-from-scratch daily features
Entrée (Choose One):
- 12 oz NY Strip Steak; grilled center-cut; served with roasted sweet potato, tri-color fingerling potatoes, baby carrots, and broccolini; topped with chimichurri sauce (gf)
- Seared Scallops; pan-seared fresh scallops, creamy corn and asparagus risotto, drizzled with saffron-lemon beurre blanc
- Bone-In Pork Chop; from MN Compart Farms, dry-age and pan-seared; served with roasted sweet potato, tri-color fingerling potatoes, baby carrots, pea pods, and bell peppers; topped with whole grain mustard-miso sauce (gf)
- Minnesota Walleye; from Red Lake, MN; pan-fried; served with garlic mashed potatoes, grilled honey-glazed baby carrots, and lemon beurre blanc
Dessert (Choose One):
- Cupcake Bakery Scratch-Made Cupcake; any flavor; vegan & gluten-free options available (gf, vg, df)
- Sebastian Joe’s Ice Cream; any flavor; dish or cake cone (vegan option available) (vg, df)
Wine Pairings: Any 3 glasses (available by the glass) of your choosing - $15/person
From the Restaurant
Mason Jar Kitchen is all about local—locally owned, offering food that a wide variety of locals enjoy, dishing up local ingredients... The menu is broad, scratch-made, and includes familiar favorites as well as fresh new menu items—from slow-simmered 10,000 Lakes Chicken Pot Pie to pan-fried Minnesota Walleye served with garlic mashed potatoes, grilled honey-glazed baby carrots and lemon beurre blanc. Local ingredients grace the bar as well as the food menus: Beers and ciders all hail from Minnesota craft breweries, and Mason Jar Kitchen concocts all of their own syrups, resulting in remarkably tasty crafted cocktails. Desserts are hyper-local—made right next door at their sister restaurant, Cupcake Bakery. The ice cream they serve? Sebastian Joe’s, of course.
Promotional Message
Specials include: $5 Weekday Breakfast (8-10am, dine-in only), Happy Hour specials (3-6pm Mon-Fri & 8:30-Close Mon-Sat), Family-Style Meals to go, and more (see website for details).
