Category: Our Neighborhood

Sunday Tasting Menu for December 23rd 2012 

Amuse-Bouche: Spicy Grilled Beef Crustini with Pickled Vegetable Salad

First Course: Arugula and Spinach Salad with Roasted Citrus Vinaigrette

2010 Clifford Bay Sauvignon Blanc, New Zealand 

Second Course:  Butternut Squash Risotto, House Cured Bacon and Pure Vermont Maple Syrup

2010 Century Cellars by BV Chardonnay, CA

Third Course: Duck Au’ Poivre, Ivory Lentils, Scallions and Morel Mushrooms

2009 Kenwood Cabernet Sauvignon “Jack London Vineyard”, Sonoma Valley

Fourth Course: Eggnog French Toast with Cranberry Ice Cream

Connolly’s Tom and Jerry with Crown Royal Maple Finished

$30 with Wine Pairing Add $12

Restaurant 301 is Please to Announce we will be Openning at 5pm on Christmas Day! 

Offering Full Dinner Menu, Bar & Lounge Service with In Room Dining also Available, Call 218.336.2705 to make your Reservation!

New Year’s Eve  Six Course Menu

 Dine with Us and Enjoy Chef Kevin Ilenda’s full Six Course Menu for $65 or choose to Enjoy al a Carte!

Call 218.336.2705 to make your Dinner Reservation Today! 

Amuse

Shrimp Cocktail

Starters

Beef Tartar, Soft Poached Farm Fresh Egg and Grilled Ciabatta Bread

Cast Iron Scallop with Onion, Fennel and Parsley Butter Wine Sauce

12

Soups

Lobster Bisque

Mushroom, Beef and Barely

8

Salad

Orange, Red Beet and Fennel Salad Champagne Vinaigrette

6

Entrées

Espresso Rubbed Filet of Beef, Mushroom Fricassee, Cognac Whipped Sweet Potatoes, Red Wine Veal Jus

Broiled Lobster Tail, Lemon Thyme Risotto, Black Pepper Buttered Asparagus

35

 Desserts

Red Wine Poached Pear, Lemon Sponge Cake and Champagne Sabignon

Chocolate Fresno Cake with Balsamic Marinated Blackberries and Orange Whipped Cream

8

December 9th Tasting Menu

Amuse-Bouche: Tempura Fried Shrimp, Sriracha Lime Yogurt

First Course: Blueberry and Spinach Salad, Candied Almonds, Honey & Lemon Vinaigrette  

2010 Hogue Pinot Grigio, Columbia Valley Washington 

Second Course:  Asparagus and Mushroom Soup, Black Pepper Dusted Parsnip Chip

2009 Concha y Toro Chardonnay, Limari Valley Chile

Third Course: Pan Seared Beef Medallions, Caramelized Onions, Tomato Compote, Jasmine Rice with Pickled Carrot and Fresno Chili

2011 Erath Vineyard Pinot Noir, Willamette Valley Oregon

 Fourth Course: Chocolate Red Wine Milkshake, Lemon Sponge Cake Enrobed in Chocolate Ganache  

Join Us this Holiday Season for Desserts and Lounge Beverages!

Sweet Seasonal Desserts:

Eggnog Crème Brule with a Gingersnap Snowflake, Flourless Chocolate Cake with an Orange Whipped Cream and Fresh Mint,   New York Cheesecake with a Spiced Cranberry Chutney and Orange Whipped Cream,  Apple Cobbler with a Ginger Ice Cream 

Winter Night Caps!

Tom & Jerry, a Holiday Season Tradition Iron Butterfly, Baileys, Kahlua and Chopin Vodka 

Irish Coffee, Starbucks Coffee with a Splash of Jameson Whiskey and Baileys

 Almond Joy, Hot Chocolate with Malibu and Amaretto Stirred In

Sunday Tasting Menu for November 11th 2012 

Amuse-Bouche: Butternut Squash, Chorizo and Apple on toasted Crustini 

First Course: Baby Arugula, Soft Poached Egg, Bacon Lardoons, Boursin Crumbles, Sherry Vinaigrette

Drylands Sauvignon Blanc, New Zealand 

Second Course:  Artichoke Soup, Fried Yam Chips

Oak Grove Petite Sirah, California 

Third Course: Beef Medallions au Poivre, Truffle Scented Fingerlings with

Japanese Mushrooms, Pearl Onions

Chateau Saint-Sulpice Bordeaux, France 

Fourth Course:  Maple Sponge Cake, Butternut Squash Semifredo 

Thanksgiving at Restaurant 301

Thanksgiving Buffet Menu Favorites of Carved Bone In Ham, Wild Acres Farms Pastured Turkey, Smashed Yukon Potatoes, Maple Glazed Sweet Potatoes, Apple Sausage Stuffing and Oven Roasted Vegetables. Chef’s very own Savory Squash Bread Pudding, Cranberry Chutney and Petit Wild Rice Salad, Beginnings include Carb & Fennel Bisque, Mixed Baby Green Salad and Sweet & Savory Biscuits. Autumn Seasonal Displays of Assorted Cheeses, Fruits and a Smoked Fish Platter and Ending with Desserts of Spiced Pumpkin Pie, Apple Pie alamode, Chocolate  Fresno Cake with Chocolate Whipped Cream and Cheesecake with Cranberry Compote & Grande Marnier.

11am-3:30pm Thanksgiving Day

$23 Adults / $12 for Kids Under 12 / Children 4 and Under Free

Sunday Tasting Menu for November 4^th, 2012

 Amuse-Bouche: Avocado Mousse Stuffed Black Mission Fig. First Course: Pomegranate, Pecan and Gorgonzola Salad with Baby Arugula and Raspberry Vinaigrette. Second Course: Apple Rutabaga Bisque. Third Course: Chicken Confit with a Japanese Mushroom and Cranberry Risotto. Fourth Course: Bananas Fosters French Toast with Cinnamon Ice Cream.

$30 for Dinner ~ Wine Pairing Add $12

Amuse Bouche: Buckwheat Blinis with Faux Salmon Caviar, Crème Fraiche and Chive

 First Course: Fish Soup with Red Snapper and Mussels; Fennel, Orange, Saffron and Tomato  

 Second Course: Fried Sweet Breads scented with Cabernet and Oak Smoke, Mustard Greens, Sherry Vinaigrette

 Third Course: Slow Braised Beef Cheeks with a Brussel Sprout Puree, Deviled Sauce and Fried Hot House Tomato

 Fourth Course: Pluot Sorbet, Micro Mint, Lemon and Thyme Foam

 Fifth Course: Braised Leek, Fennel, Cabbage with Sweet Butter Coriander Basted Cod Loin

 Sixth Course: Rabbit and Fig Marinated in Red Wine

 Seventh Course: Duck a l’Orange with Mushroom and Cranberry Risotto

 Eighth Course: Filet Medallions with a’poivre with Cognac and Crème Fraiche 

 Ninth Course: Comte with Red Wine Pear Jam, Roquefort with Black Pepper Candied Walnuts, Warm Camembert with Honey 

Tenth Course: Black Fig and Lemon Flaugnarde

Chef Kevin Ilenda’s Annual August Escoffier Dinner, Sunday October 28th 6pm Seating Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine.  Born on 28 October 1846 this is an ode to the publisher of Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier’s recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world. What better way to Celebrate his Birthday than with a 10 course French Cuisine Dinner at Restaurant 301!

 Ten course Dinner $100, French Wine Pairings $35

Sunday October 7th we here at Restaurant 301 are putting a Special Spin on the Sunday Menu Tasting! In Honor of Oktoberfest Chef is Infusing Beer into each Course! Join Us for this Special One Time Event.

Amuse-Bouche

Apple Lambic Caviar, Cider Foam

Lindemans Apple Lambic

First Course

Apple and Bacon Salad

Shaved Fennel, Chevre Cheese

Baby Frisse and Scottish Ale Vinaigrette

Traquair House Ale

2010 Clifford Bay Sauvignon Blanc, New Zealand

Second Course

Slow Roasted Pumpkin Ale Bisque

Five Spice Crème Fraiche, Chive Oil

2010 Century Cellars Chardonnay, CA

Third Course

Beer Braised Short ribs

Parsnip Puree, Rutabaga, Pearl Onion

Black Mission Fig Veal Gloss

Westmalle Trappist Tripel

2011 Erath Pinot Noir, Willamette Valley

Fourth Course

Black and Tan Ice Cream Cake

Samuel Smith Imperial Stout

$30

*Add $15 for Beer & $12 for Wine Pairings*

Beginning at 5:00pm

Please Call 218.336.2705 to Make Reservations

September 30th Sunday Tasting Menu

Amuse-Bouche

Sweet Corn and Greek Yogurt Shooter

Cayenne, Black Pepper Foam

 First Course

Roasted Red Beet and Fennel Salad

Frisee Greens, Feta Cheese, Citrus Vinaigrette

2010 Mulderbosch Chenin Blanc, South Africa 

 Second Course

 Apple and Sweet Potato Soup

House Cured Bacon wrapped Crouton

2010 Chateau Ste. Michelle Riesling, Washington

 Third Course

Lamb Tenderloin

Quinoa with Carrot, Leek and Tomato

Cucumber Crème Fraiche

2010 Colores Del Sol Malbec, Argentina

 Fourth Course

 Autumn Shortcake with Apple and Toasted Walnut

Carmel Crème Chantilly  

Call Us at 218.336.2705 to make your Reservation

Restaurant 301 is where people gather.
Join us as we put a twist on our Sunday tasting menu. Experience a four course beer inspired menu created by Executive Chef Kevin Ilenda using beer you won’t find at any other restaurant in Duluth.

Dinner $30 Beer Pairing $15 Reservations are encouraged.
Or, sneak a peak with beer flights on Friday & Saturday.

Click Here to Download our Invite!

~Chef Kevin Ilenda’s Sunday Tasting Menu~

Amuse Bouche: Eggplant and Grilled Flatbread

First Course: Fennel and Pear Salad with Crème Fraiche and Frisee

Second Course: Butternut Squash Bisque with a Sage and Hazelnut Foam

Third Course: Beef Tenderloin with Squash and Gorgonzola Ravioli, Roasted Pearl Onions and Yukon Potatoes finished with a Sage and Tomato Veal Demi.

Forth Course: Apple and Rum Raisin Cake with a Cinnamon Chantilly

Seating Begins at 5pm, Dinner $25, Wine Pairing add $12

Call 218.336.2705 to make your Reservations

Restaurant 301 is Proud to Announce a Special October Sunday Tasting Featuring Four European Beers not available at another Duluth Restaurant, including Westmall Trappist, Traquiar House Ale, Lindeman’s Pomme and Samuel Smith’s Imperial Stout.

Meal includes a 4 course tasting Menu and an Amuse Bouche.

Dinner $30, add Beer Pairings $15, not a beer connoisseur Wine Pairings for $12

Seating begins at 5pm, Reservations Strongly Encouraged

Also Friday and Saturday Night, October 5^th and 6^th, Beer Flights and Specialty Appetizers in honor of Oktoberfest   

Come on Down to Lake Avenue Plaza this Tuesday September 18th for Duluth’s Downtown Farmers Market. Begining at 11am until 1pm Tuesday Afternoon.

Chef is prepairing Pulled Beef Brisket, Bourbon Barbeque Sauce topped with Jicama Slaw, Chips and Beverage for $5 and also offering Roasted Butternut Squash Soup for just $3

Come on Down to the Market!

Amuse-Bouche
Steak Tartare

First Course
Grenouilles a la Meunière
Frog Legs with Frisée Greens
Roasted Fennel and Lemon Vinaigrette
2010 Mulderbosch Chenin Blanc, South Africa

Second Course
Creme d’orge
Cream of Pearl Barley
2008 Hogue Merlot, Columbia Valley

Third Course
Poulet Desséché
Cast Iron Seared Chicken with Bacon, Truffle and Turned Vegetables
2009 Robert Mondavi Chardonnay, Napa Valley

Fourth Course
Crème Au Cafe Caramelisee
Coffee Crème and Caramel

Chicken Confit, Sweet Potato Puree and Wild Mushrooms in Filo Pastries were Butler Passed at the Duluth Depot Tuesday Evening

Frog legs are one of the better-known delicacies of French and Cantonese cuisine, as well as the Southern regions of the United States. Frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium.They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. Whether a full fledged fan or a first timer come join us for this Sunday’s Menu Tasting!
This and every Sunday Beginning at 5pm, make your Reservations early for this $25 Culinary Experience!
Enjoy Wine Pairings with your Courses for just $12

Amuse-Bouche

Thick Cut Seared Bacon

Candied Peach and Boursin Cheese

First Course

Heirloom Tomato Salad, English Peas, Bacon Lardoons,

 Arugula Greens tossed in Sherry Vinaigrette

 Bacon Fried Croutons

2010 Oak Grove Petite Sirah, California

Second Course

Pork Belly Soup with Mustard Greens, Fresno Chilies, Scallions,

 Tomato, Honshimeji Brown Mushrooms and Bucatini Pasta

2010 Nobilo Sauvignon Blanc, New Zealand

Third Course

Compart Pork Tenderloin, Pan Fried Bacon Risotto Cake

Sweet Potato Puree, Heirloom Tomatoes,

English Peas and Petite Brown Mushrooms

2010 Robert Mondavi Pinot Noir, Napa Valley

Fourth Course

Maple Almond Sponge Cake

Raspberry Ice Cream and Bacon Peanut Brittle

$25

*Wine Pairing Add $12*