Three-course meal featured at Minervas for Restaurant Week

April 6, 2018

This piece is presented by Minervas.

You’ll discover three courses of outstanding flavors by dining at Minervas for Downtown Restaurant Week.

From April 6-14, enjoy this $30 meal prepared by the talented chefs at Minervas:

First course: Soup & Salad, Wild Mushroom Arancini or a glass of house wine

Start your meal off with a trio of choices. Order a glass of house wine, choose a soup, salad or Minervas’ famous salad bar, or opt for the Wild Mushroom Arancini appetizer.

The arancini starts with Minervas’ house risotto, combined with crimini mushrooms, fontina and parmesan.

“We ball them up, bread them and fry them, so they’re essentially like a little risotto cheese ball,” corporate chef Chad Olsen said. “And we put it together with a red pepper tomato jam, which is sweet with a little acidity to it. We put that on the bottom and then drizzle it with white truffle aioli. We did it last year, and guests loved it.”

Second course: Braised Short Rib or Salmon Piccata

The main course delivers no matter what your culinary tastes. The braised short rib is “fork-tender, almost like roast beef, so it’s really tender,” Olsen said.

It’s paired with a parsnip puree and steamed broccolini, fresh heirloom tomatos and sambal, a Korean hot sauce.

“So it has a ton of flavors and a crazy balance, from the acidity of the tomatoes to the hot sauce and creamy flavor of the parsnip puree,” Olsen said. “There’s a lot going on in that one.”

The salmon piccata is a “nice clean picatta sauce with onion and capers and lemon and garlic,” Olsen said. The dish comes with white cheddar mashed potatoes and asparagus.


“We lightly dust the salmon in cornmeal, so when we grill it, it gives a little crispiness, and the sauce gives it a ton of flavor,” Olsen said.

Third course: Camembert Panna Cotta

Cleanse the palate with this cold custard made with milk, heavy cream, honey, sugar, gelatin and camembert cheese.

“We make a cool custard and put a little caramel over the top with fresh raspberries, and we made a very interesting spicy black currant coulis, so it’s a balance between sweet and spice,” Olsen said.

The chefs at Minervas enjoy working on the Restaurant Week specials, he said, and like to see what their fellow chefs create throughout downtown.

“It’s great to be able to showcase a week of fantastic items at a good price point. It’s very well-received, and we like to see all the downtown restaurants participating. A lot of cities have very vibrant restaurant weeks, so it’s great to see us building on ours.”

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Three-course meal featured at Minervas for Restaurant Week

You’ll discover three courses of outstanding flavors by dining at Minervas for Downtown Restaurant Week.

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