Menus | Barbette

We use organic and locally produced ingredients whenever possible. Please alert us to any dietary needs you might have; we are happy to accommodate when possible. Barbette will prepare tasting menus with prior notice. Barbette serves grass-fed beef, free-range organic pork, free-range organic chicken and eggs, all locally sourced. We pay close attention to the sourcing of our seafood.

A special thanks to the farmers and producers that made this menu possible: Hidden Streams, Dragsmith Farms, Garden Farme, Moonstone Grass Fed Beef, Riverbend, Footjoy, Mike Jurmu, Northstar Bison, Fischer Farms, Star Prairie, Larry Shultz Organic Farm, Pastures A’ Plenty, Lamb Shoppe, Sheperd's Way, Wild Acres, and Harold Weber.

Mpls St. Paul Magazine Restaurant Week February 26-March 2

Lunch $20 per person

First Course, choice of...
Beet Salad with Candied Walnuts, Chèvre, Pear and Hazelnut Vinaigrette
Butternut Squash Soup with Duck Fat Croutons

Choice of Entree..
Risotto with Oyster Mushroons, Asparagus, Herbs and Pecorino Crisp
Braised Lamb Breast with Gigante Beans, Pancetta and Pickled Pearl Onion Ragout

Dessert... White Chocolate Croissant Bread Pudding with Coffee Crumble and Hazelnut Whipped Cream

Dinner $30 per person

First Course, choice of...
Beet Salad with Candied Walnuts, Chèvre, Pear and Hazelnut Vinaigrette
Petit Charcuterie with Pickled Vegetables
Tempura Fried Oysters with Remoulade and Lemon Pearls (raw oysters also available)

Choice of Entree...
Risotto with Oyster Mushroons, Asparagus, Herbs and Pecorino Crisp
Duck Breast with Fig Compote and Gigante Beans, Pancetta and Pickled Pearl Onion Ragout

Dessert... White Chocolate Croissant Bread Pudding with Coffee Crumble and Hazelnut Whipped Cream

Chef Chris Hinrichs

Chris Hinrichs, a Minnesota native, began his culinary career as a line cook at the James Beard Award winning La Belle Vie in 2000. He started as Garde Manger and worked his way through the kitchen over his three years there. As a young kid traveling 48 states before turning 18, and selling grilled cheese sandwiches and French bread pizza on a Phish tour to make money for traveling, he wanted to go back to the ocean breeze of California. He spent the next three years working in San Francisco and the gourmet ghetto in Berkley doing some time at Hawthorn Lane, Pearl Oyster Bar, and Firefly, along with a hand full of stops at Chez Panisse. After his three years in California, Chris returned to Minnesota and went back to the stoves at La Belle Vie, Solera and the Dakota Jazz Club Restaurant, working with Tim McKee. After spending two more years at La Belle Vie, Chris was offered the Sous Chef position at Barrio in St. Paul. After two years as the Sous Chef, Chris was given the opportunity to head up the oven at a new restaurant called Pizzeria Lola. As opening Chef he received three stars from the Minneapolis Star Tribune.

Calendar

February

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Mon-Fri 3-6pm
Sun-Thu 10pm-1am

$3 PBR
$4 House wine and bubbly
$4 Domestic Taps
$5 Select appetizers

From 5 to 10 p.m., Barbette prepares 4 to 5 course dinners, including dessert and/or a cheese course for $32. Menus often include sustainable harvested fish or locally farmed meats, but we're happy to accommodate vegetarians, vegans, and others with dietary constraints.