20-course meal, Apple, Beef, Beet, Blackberry, Blue Cheese, Bread, Brittle, Buffalo, Caviar, Celery, Celery Root, Champagne, Chardonnay, Cheese, Chef Bryce, Chocolate, Cinnamon, Citrus, Clam, Clove, Coursed Dinner, Cream, Duck, Feast, Foam, Foie, Fondant, Gingerbread, Grand Marnier, Granola, Gratin, Honey, Ice Cream, Kohlrabi, Lardo, Lemon, Lobster, Mandarin, Mango, Marrowbone, Mustard, Omakase, Orange, Parmesan, Peanut, Pear, Persimmon, Pomegranate, Pretzel, Quail Egg, Rice, Sabayon, Saffron, Scallop, Soy, Tar Tar, Tempura, Truffe, Wagyu, Walnuts, Whiskey, Yuzu
Chef’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.