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Lunch and Dinner

House Made Gnocchi   

sautéed spinach with a leek cream sauce, Parmesan, basil and sundried tomato

Dinner Only

Pan Roasted Chicken Breast 

gnocchi, charred Brussels sprouts, wine butter sauce

Fischer’s Farm Pan Seared Pork Chop  

spaetzle, lemon oil dressed kohlrabi slaw

Grilled Flank Steak 

balsamic marinated flank steak with barley, roasted cauliflower, sage compound butter

Lunch Only

Fischer Farm Ham Sandwich        

hot ham on a grilled baguette, Jarlsberg cheese, spicy giardiniera,  garlic aioli

Frank Hornstein to me
show details 2:00 PM (17 minutes ago)

Dear Linda,
 
Thank you for writing to express your support for the proposed Surly Brewery expansion. I want to share some information with you about what is happening in the legislature in regard to this issue.
 
On February 24, HF703 was introduced in the House and would allow brewers to be issued an on-sale license for the service of beers by the brewer at or adjacent to the premises. The bill has been referred to the Commerce and Regulatory Reform committee but has yet to receive a hearing. I am aware that the president of Surly has been meeting with legislators to discuss the proposed expansion to their facility and I look forward to the opportunity to speak with him. I will continue to monitor this issue as the session progresses.
 
You will be pleased to know that I agree with your position on this bill, and plan to support it. 
 
Thank you again for contacting me. Please do not hesitate to contact me again in the future about this or any other issues.
 
Sincerely,
 
Frank

We are normally closed on Mondays but for this all important holiday we will open for reservations at 5:00 PM and accepting reservations until 9:00 PM. It is the one day of the year that we do a unique menu which you see listed below. However, it is not a set price, you will have the ability to select the courses that you would like. And remember we will always offer the beers from Surly Brewing to accompany your meal on this most romantic of evenings.

Valentines Day Menu

February 14, 2011 

First Course

Beet Salad:  arugula, blue cheese, apple, basil & mint Port wine dressing   $6.00

Mango Salad:  mixed greens, sliced mango, chili almonds, citrus vinaigrette, honey thyme mascarpone   $6.00

Second Course

Mushroom & Walnut Ravioli:  poblanos, fire roasted tomato romesco sauce, with manchego cheese & scallions  $12.00

Fried Polenta: roasted sweet corn, cilantro & pistachio pesto, with mixed greens tossed in truffle oil, topped with grated extra sharp cheddar   $12.00

Third Course

Scallops:  pan seared with a roasted garlic & winter herb steeped crème   $20.00

New York Strip:  grilled with horseradish hollandaise  $19.00

Chicken Breast:  pan roasted with a citrus barbecue glaze  $17.00

Sides

Garlic mashed Yukon Gold potatoes            $3.00

 Deep fried Brussels Sprouts                             $3.00

Buttternut squash gratin                                    $3.00

Special Desserts

Flourless chocolate cake dusted with cocoa, cayenne & cinnamon   $6.00

Bread pudding with a key lime sauce & chantilly crème  $6.00

I just wanted to thank everyone who came out for our Surly 5th Anniversary Party last night! It was not the normal type of evening for our little restaurant. We normally have tables, menus, etc; we don’t normally play doom metal or the band Pentagram and though we have stayed pretty busy over our 9 years in business it isn’t usually standing room only. So I look forward to all of you who came for the first time to come back and give us try on a normal night. We will always have your favorite Surly on draft and in cans.

Thanks to all the Surly staff and their significant others (and one baby) who celebrated with us. Without all your hard work and tolerance of Todd’s music Surly wouldn’t be where they are today. So Coach, Sara, Beaner, Callaway, Jerrod, Spencer, Paul, Paddy, Heather, Dickie, Mary, Keith - Thank You! And thank you to all of the significant others (me included) who understand that this crazy business is not and never will be a 9 to 5 job.  Omar, thanks for opportunity and understanding that Todd might not always be the easiest guy to work with but his work speaks (drinks) for itself.

Of course I have to thank my staff, for their understanding of my slight insanity when it comes to these “special”  events. You guys performed flawlessly as usual. Working with you all (some for the entire 9 years) have been the highlight of my restaurant experience.

Tonight’s event is an Open House. Probably will be a rush right at 6:00, but I don’t think we will run out of anything to quickly. So no need to drive unsafely to get here.

Parking: I just confirmed with the owners of a surface lot nearby. They will let us park there until 10:00 PM, then their plows will be coming in. The lot is north of 43rd and Upton off of Upton. It is the surface lot next to the Edward Jones Investment Building (which is a stand alone house). Also parking on the odd side of 43rd and on both sides of Upton. (at least until 9:00 PM)

Payment: We will be accepting cash and credit. However cash will be faster. Which will get you to the beer faster. Additional beers can be purchased for $4.00. Soft drinks and coffee are free.

Beers: Pentagram, a single barrel of what will become Five (limit one per guest).  Mole Smoke, Moe’s Bender, Oak aged Bender on cask, Abrasive, Furious and Smoke.

We look forward to seeing everybody tonight. Thank you for joining us in the celebration.

Surly 5^th Anniversary Party at Café Twenty Eight (event is sold out)

January 31, 2006 was a momentous day here at Café Twenty Eight it was the day we took our first kegs of Surly Furious and Bender. Matter of fact we were the first account that Surly had.  I knew the beer was great, I’d been drinking Todd’s awesome beers for over 11 years, I just wasn’t sure how our customers would respond to them. I let Todd know that if they didn’t sell that I was running a business and they would have to be replaced. Of course we know that didn’t happen. In the beginning I got a fair amount returned; people were not used to the complexity of flavors in the beers that Surly was brewing. I then made sure to offer guests samples if they weren’t familiar. It was fun to see “this beer is too bitter face” that some guest would make after their first sip of Furious.  It didn’t take long for customers to seek us out because they knew they could always find Surly here and that we would be pouring whatever was the latest beer that Surly brewed. It has been wonderful to see the variety of people that enjoy Surly, young and old, affluent and not, people who have been into craft beer for years and those who are just starting down this crazy path. When Omar approached Todd to be his brewer I knew that it was risky, but I always have had complete confidence in Todd’s talents, his dedication to perfection and his ability to work until the job was to done to his satisfaction. With a name I wasn’t sure of and an in your face attitude and logo it could have been less then well received. That in your face attitude worked because what was being brewed was that great. People got it, loved it and clamored for more.

It has been a crazy and amazing 5 Years!

Details

Date: Monday January 31, 2011

Time: 6:00 PM to 9:00 PM             Phone #612-926-2800

Cost: $20.00 which includes 3 ten ounce beers, offered appetizers

Beers: Pentagram, Moe’s Bender, Smoke, Abrasive, Mild & other treats

Reservations Required: reservations will be taken for parties of two only with a cap at 100 people. If you have a reservation and you can’t make it please let us know so we can let others in. Thank you! We would love to open this event to more people but do to our space limitations we will be unable to do so.

Disclaimers: 1 Pentagram per person, dinner is not an option; this will be a controlled chaos affair. Additional beers maybe purchased, we do reserve the right to refuse anyone service who is intoxicated. 

Appetizers: We will be offering a variety of small bites throughout the evening. Of course vegetarian options will be available. Our own Alex Norton will be assisted by Zack Schugel of Alma in the kitchen.

Drawings: We will be giving away Surly schwag throughout the evening. Must be present to win.

Surly’s Russian Imperial Stout Darkness is being tapped today, 10/27/10.  A complex blend of flavors, hints of chocolate, dark roasted malts, sweetness and a drier finish. A perfect day to be tapping this beer.   Great picture taken by Mary Selke of Todd at Darkness Day as an evil Russian monk. Ok, maybe he shouldn’t have been smiling to sell the evil part.

Spinach, Cranberry and Aged White Cheddar  $10

Cranberry vinaigrette, tarragon, toasted walnuts, 4 year old sharp cheddar, dried cranberries

House Made Gnocchi    $15 ($11 lunch portion)

roasted butternut squash and pear pureé, coconut curry, chive crème fraîche  

Dinner Only

Oven Roasted Chicken Breast  $17

sautéed rutabagas with sage, fried crispy Brussels sprouts

Fischer’s Farm Seared Pork  Chop  $18

sautéed wild mushrooms, herbed fried potatoes, smoked apple and beet purée

Grilled New York Strip Steak  $19

spinach with an almond vinaigrette, smoked blue cheese, braised sweet potato with thyme and rosemary

Grilled Rack of Lamb  $19

turnip cakes with fresh herbs, celery and caper slaw

Minnesota Apples Crisp $6.00
served warm with Sebastian Joe’s vanilla ice cream

Surlyfest!!!!!

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

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