Cafe Twenty Eight

Thursday July 15 we are changing the preparation for four of our entrees. 

Oven Roasted Chicken Breast  $17

braised fennel and red cabbage with black currants, pickled cucumber with dill

Fischer’s Farm Seared Pork  Chop  $18

Israelis cous cous tossed with sweet and sour carrots and scallions, nectarine purée

Grilled New York Strip Steak  $19

garlic butter baguette topped with heirloom tomatoes, balsamic reduction, grated Parmesan

Grilled Rack of Lamb  $19

chickpeas in a herbed yogurt sauce, tempura battered zucchini

Fish Special  5/4/10

Fish Special: Pan Seared Wild Caught Albacore Tuna: Tuna has been marinated in a soy wasabi honey, served on top of rice noodles dressed with a scallion soy vinaigrette, with grilled asparagus and a drizzle of sesame oil. $19.00

Well it feels like summer out but I know that we are at the start of spring.

Here are our new menu items for spring:

Dinner

House Made Gnocchi: tomato and shallot puree, fresh mozzarella and basil oil

Oven Roasted Chicken Breast: roasted cauliflower with saffron and Montiquila olives; arugula tossed with a rosemary vinaigrette

Fischer’s Farm Seared Pork Chop: puree of seasoned cannellini beans, roasted Brussels sprouts in bacon

Thousand Hills Grass Fed Grilled Flank Steak: spinach with a blue cheese and peppercorn dressing and hand cut steak fries

Seared Rack of Lamb: sautéed eggplant and cherry tomatoes; garlic and feta cheese risotto

Lunch

Grilled Fischer Farm Ham Sandwich: thyme aioli, Dijon mustard, arugula, shaved red onion, smoked gouda cheese on a lightly toasted baguette

Fried Tofu and Veggie Sandwich: pickled carrot, cilantro, daikon sprouts, cucumbers, chili mayo

Wild Acres Smoked Turkey Breast: bacon, sundried tomato aioli, roasted poblano peppers, sharp cheddar cheese

Café Twenty Eight Fork the Fire Benefit

Press Release 3/2/10

After having the pleasure of meeting with Gail and Chris from Blackbird we decided that an Open House Celebration was the type of benefit we wanted to hold on Sunday March 14.  They were tired of feeling they were attending a funeral and felt that this would give Chris a chance to get back to cooking and give Gail and their staff the opportunity to thank the community of customers that has supported them over the years.

Details

Place: Café Twenty Eight 2724 W 43 St Linden Hills 612-926-2800

Time: 6:00 PM to no later than 11:00 PM

Style:  Causal Drop In Open House   NO RESERVATIONS

Cost:  $25.00 cash preferred to help keep administrative costs down

Great food from Blackbird’s menu served in a buffet style

Great Beer donated by Surly Brewing Company

Wine donated by The Wine Company & Paustis & Sons Wine Company

Give Aways with winning tickets chosen often with prizes donated by Surly Brewing, Clancey’s, Coffee & Tea LTD, beer distributors Hohenstein & J.J. Taylor and many others.

We are blessed as restauranteurs to become part of the lives of those we serve.  This event will give the folks that Gail, Chris and the Blackbird staff have touched to come in let them know what they have meant to them, to offer support and solace and to wish them well.  We would also like to thank Molly Broder for organizing these events and all of the great restaurants that are coming together to show their support and appreciation for Blackbird and Heidi’s.

We look forward to seeing you Sunday March 14^th.

Linda and Todd Haug

Café Twenty Eight

Cafe Twenty Eight is normally closed Sunday night but for this all important holiday Chef Alex Norton has come up with a special menu for the evening.  This menu is being offered a la carte.

Reservations are being accepted from 5:30 to 9:30.  612-926-2800

First Course

Beet Salad: spinach, gorgonzola, candied almonds, apple walnut vinaigrette   $6.00

Root Vegetable Salad: roasted carrot, parsnip, yams arugula, dry aged white cheddar, Dijon vinaigrette   $6.00

Second Course

Mushroom Risotto: porcini, morel, chanterelle mushrooms, Arborio rice, shallots, parmesan, truffle oil and chive oil    $12.00

Squash Pasta: house made semolina spaghetti, baby patty pan squash, cherry tomatoes, crème fraîche, grana cheese, basil  $12.00

Third Course

Scallops: pan seared wild caught sea scallops, roasted corn puree with tarragon, butter and garlic   $21.00

New York Strip:  grilled New York Strip with roasted asparagus    $21.00

Side

Yukon Gold ~ Root Vegetable Gratin    $3.00

Special Dessert

Chocolate Pot de Crème with a Raspberry Coulis   $6.00

Pan Seared wild caught Alaskan Cod, roasted thyme Brussels sprouts, johnny cake topped with a Larry Schultz poached organic egg.  The dish might sound a little odd, but the yolk from the poached egg helps to create the sauce as it soaks into the johnny cake (a corn pancake made with fresh corn) a hearty dish that is still light, but with a lot of flavor.

The Haug household does not live on beer alone.  We love big, jammy, fruit forward new world reds.  It isn’t the only thing that you will find on our wine list, but it is pretty much what I want to drink.  I have a taste memory of a Zinfandel from Lytton Springs from the early 1990’s.  This was before Ridge brought the brand.  It was top three reds in my memory, until now.  The somewhat crazy people at Four Vines Winery make 6 different Zinfandels, reading the descriptions I thought I should try what they call “The Biker”.  LOVED IT!  We now have it by the bottle for $42.00.  The Wine Spectator has since chosen it asone of their Top 100 wines of the Year.

Take a look at our latest preparations for our house made gnocchi, pork chop, flank steak, lamb and chicken breast. Great use of root vegetables.

We poured the last of our Surly Darkness last night. Now pouring Smoke, along with Coffee Bender, Cynic and Furious.

Purchase a $50.00 Gift Certificate from Cafe Twenty Eight and get a coupon worth $200.00 in savings from local businesses.  One free class from Blooma Yoga, $35.00 off new hair service at Extrados, free Cosabella Panty from Unmentionables, $20.00 off nail services, $45.00 off your first Micro Peel from Edina Skin Care or a free appetizer from us with a purchase of an entree.  Really a free panty!