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Omakase DinnerChef’s choice! That’s the theme of our Omakase Dinner on Friday, January 25th. Omakase is a Japanese word that literally translates as “I’ll leave it to you.” When used in a restaurant setting, it means that the diner trusts the chef to choose the meal. What it means for the fantastic dinner coming up at Söntés is that guests will get to enjoy a four- to five-hour feast in which Chef Bryce and his team are given free reign to create dishes that are both inventive and surprising.

Most of our guests have by now gotten to know Chef Bryce a bit, even if only through the dishes he crafts. He has a gentle sense of fun, a remarkable talent for bringing out the subtle and delightful flavors in a dish, and a passion for creative cuisine. In the Omakase Dinner, all of these things will come together in an amazing twenty-course meal. If you’ve never had a meal of this many courses, don’t worry! It’s a wonderful experience; flavors are orchestrated as carefully as music during a symphony.

But don’t take our word for it! Check out the complete menu below. You’ll find just about everything, from caviar, to duck, to mango soup!

Also, if you’re interested in attending, don’t wait! Only sixteen tickets are available, so early reservations are recommended. Call us at 507.292.1628 to ensure your place at the table. Tickets are $150 per person (not including tax or gratuity).


I. Served with Miner Viognier:

Razor Clam & Apple Salad with Lemon Foam

Lobster, Truffle & Caviar

Celery Root Gratin

II. Served with Van Duzer Pinot Noir

Gingerbread with Blue Cheese Fondant & Beet Chip

Lardo with Pretzel & Grain Mustard

Beef or Buffalo Tar Tar with Quail Egg, Parmesan & Grilled Bread

III. Served with Brogalia Gavi

ABC Foie with Celery Leaf & Chardonnay Gelee

Seared Scallop, Tempura, Soy & Citrus

IV. Served with Ramey Claret

Roasted Marrowbone & Grilled Bread

Smoked Wagyu Beef & Kohlrabi Cream

ABC Duck with Persimmon, Clove, Cinnamon & Saffron Rice Cake

V. Served with Cune Rosado

Champagne Sorbet with Pomegranate, Pear, Mandarin & Walnut Sabayon

Cheese from the Cellar

VI. Served with Sake

Yuzu Curd Tart with Blackberry

Apple Granola, Whiskey Ice Cream & Buckwheat Honey

Mango Soup, Citrus Sorbet & Puffed Black Rice

VII. Served with Royal Gingersnap made with Willet Potstill whiskey & chocolate orange bitters

Chocolate with Grand Marnier & Peanut Brittle

Spiced Bitter Chocolate, Nuts & Chocolate Crumble

Oranges & Chocolate Truffle

*Please note: there is no discount if wine pairings are declined.