Joan's In The Park

One of the options in our 3rd course. Squid ink cavatelli with lobster, tomato confit and a lemon beurre blanc.

Our four course menu starts with a bread course. This is one of your options. It is a viennese style pastry filled with cured black olives and rosemary.

These are our scallops with lightly smoked celeriac, and glazed shiitake mushrooms.

Our asparagus sformato with jumbo lump crab. A perfect pairing with our patio. We have early seating available and you can be home in time to watch the Timberwolves win tonight!

Razor clam and scallop crudo with mango, jicama, coconut and lime. A feature on our menu this week.

A couple of dishes from last nights Dining Out for Life dinner. Thank you so much to all who attended. It was a great night!

If you haven't made plans yet for Dining Out for Life, we still have some seats available. Thursday April 25th. Call 651 690 3297 to make your reservation.

We are super excited! If the weather cooperates, the patio will be available for dining Saturday the 13th.

If you don't feel like cooking tonight, we have seats available and are ready to take care of you.

Join us on April 23rd for an unforgettable evening where we explore the finer points of both Burgundy and Oregon through the expert eyes of the Drouhin Family. Over an evening of coursed pairings we will look at the differences between the two wine making regions as we enjoy some of the world’s finest Chardonnay and Pinot Noir. Our tour guide on this excursion will be Paul Brown the Midwest regional Manager for Dreyfus Ashby. His experience and knowledge of the estates coupled with a delicious 6 course meal promises to be a night you won’t soon forget. Reservations available on our website or call 651 690 3297. $185.00 per person plus tax and gratuity.

One of our pasta courses. Pappardelle with caramelized sunchoke and fresh fennel in a lemon beurre blanc. Sorta winter, sorta spring...

Happy from the women at . Cheers!

New this week on our menu. Steak tartare. With coconut, basil, fermented chili and pumpkin chips.

Ready and waiting to celebrate!

New on the menu. Parsnip, porkbelly and sour cherry.

Happy New Year! Featured on our NYE menu. Our chicken liver mousse as luxurious as foie gras...

Merry Christmas

New on our menu. Root vegetable tart. It is finished table side with a fig balsamic and cream emulsion.

We are so appreciative of being named one top 50 restaurants of 2023. It's recognition like this that keeps us wanting to continue to evolve and find additional ways to care for the guests that have kept us going for the past 12 years. Thank you, thank you.

We are so honored to be included in the Star-Tribune's Iconic-Eats Series. The 50 people changing the way we eat.

On our fall menu. Charred beets, goat cheese, pear.

New on our fall menu. Underneath the shaved autumn truffle, is brussels sprout, pear and a semolina cake.

Our pumpkin gnocchi course. We use all of the pumpkin and present it in a few different ways. The seeds and peel are in a puree that sits at the bottom of the dish. Some is juiced and made into a caramel. Some is roasted to add a different texture from the gnocchi. All in all a great fall dish.

New on our fall menu. Pork tenderloin with charred sunchoke puree. There's a little piece of pork belly in there too glazed with our worcestershire caramel.

Joan's in the Park turns 12 and we are still here every day trying to improve on everything we do. Thank you so much to all of you that have supported us over the years. We wouldn't be here with out you.

We still have some availability for our annual dinner benefitting The Breast Cancer Education Association. Call the restaurant at 651 690 3297 for a reservation.

Every summer we wait patiently for tomato season. has the best heirloom tomatoes. Here with green goddess dressing and house made ricotta.

New on our menu. Cappelletti filled with braised beef neck.

Our wheat berry risotto. In addition, a parmigiano reggiano schiuma is added table side.

New on our menu. Éclair filled with pine nut pastry cream, topped with thinly sliced speck ham.