$35 Three Course Dinner Special
Sunday, February 17 & Wednesday, February 20 – Friday, February 22*
*Closed February 18 & 19
Experience the culinary excellence of Mystic Steakhouse® during Minneapolis.St.Paul Magazine’s Winter Restaurant Week. Indulge in your choice of one of three starter dishes and entrées plus one of two decadent desserts.
Red Wine Deviled Duck Egg
Salmon Roe and Hackleback Caviar, Prosciutto Crisp and Micro Arugula
Pea Purée, Black Radish, Corn Shoots and Tomato Sorbet
Sweet Tea Smoked Beef Jerky
Cured Egg Yolk and Gochujang Sauce
Sautéed Fresh Rainbow Trout
Grapefruit, Tomato and Herb Vinaigrette, Goat Cheese White Corn Grits and Grilled Asparagus
Sage Smoked Spring Chicken
Blueberry Maple Gastrique, Celeriac Potato Purée, Charred Cauliflower and Chanterelle Mushrooms
Porchetta Style Pork Porterhouse
Toasted Crushed Fennel, Garlic Paste, Burnt Lemon, Herb and Crispy Pork Belly Fried Thyme Crushed Potatoes and Brussels Sprout Leaves
Lemon Mousse Cheesecake
Chocolate Lava Cake
Vanilla Bean Sauce and Raspberry Coulis
Baby iceberg, romaine, heirloom cherry tomatoes, cucumbers, red onions, radish sprouts, heirloom carrots and choice of dressing
SURF & TURF
Prime 12-oz rib eye and three colossal shrimp sautéed with scampi butter sauce, served with baked potato and green beans
NEW YORK CHEESECAKE
Topped with Michigan cherries
Not available during holidays or special events. No substitutions. Any different or additional side will be sold at menu price. Limited quantities available.
Wednesdays in February
5 pm – 10 pm
Enjoy Half-Price Bottles of Select Wines!
Two 12-oz Prime rib eye steaks with choice of two soups or salads, two sides, an appetizer and dessert to share
Saturdays and Mystic Showroom event nights.
10 oz. Queen Cut $35
16 oz. King Cut $55
Served with whiskey onion jus, salad and choice of one side
Sunday, Wednesday & Thursday
5 - 10 pm
Friday & Saturday
5 - 11 pm
Reservations are encouraged on weekends, concert and event nights.
During Steakhouse Hours:
Before or After Hours: