Cafe Renaissance Menu in Minnesota

Traditional tangy hot spinach and artichoke cheese dip. Served with house chips.

Baked phyllo dough stuffed with spinach and feta cheese.

Seared diver scallops over a mango chutney.

Mussels prepared in our house red sauce with a touch of fresh garlic served mild or spicy.

Lightly battered steaks fried to a crisp, golden brown. Served with our house marinara sauce.

A refreshing cucumber yogurt dill sauce, garlic and olive oil. Served with our specialty chips.

Pair of Sweet Dungeness crab cakes. Fried and served with roasted red peppers and aioli sauce.

Hummus – Purée of chick-peas, lemon, tahini garlic, cayenne, and herbs. Grape Leaf Dolmas – Filled with rice and herbs.

Butter poached cold water lobster tail.

Smoked Atlantic salmon with mixed greens, capers, chives, Extra virgin olive oil and aged balsamic reduction.

Caspian Sea golden Osetra caviar, one oz. Served with condiments Limited Availability.

Imported Greek cheese sautéed in olive oil and garnished with lemon juice and mint herb. Served with our fresh baked bread

Succulent cold water jumbo prawns on a bed of ice. Served with tangy cocktail sauce.

Traditional imported French escargots in garlic herb butter. Served with crispy brioche.

Marinated charbroiled mushrooms in lemon pomegranate sauce.

Party Platter Size – Calamaris, shrimps, scallops, crabcakes, mussels

Jumbo shrimp stuffed with crab, marscapone cheese and herbs. Served with lemon pomegranate reduction.

Ginger herb crusted mini New Zealand lamb. Served with poutine salad.

Charbroiled 4 marinated Jumbo shrimp served over a bed of vegetables in mild curry cream sauce.

Our specialty vegetable barley soup.

Chef’s specialty soup. Please ask your server for details.

A bowl of our house soup and a fresh mixed green salad.

Made from scratch. A blend of fine onions, sweet and flavorful, topped with melted Provolone cheese floating on croutons.

Hearts of romaine lettuce topped with feta cheese, tomatoes, cucumbers and kalamata olives. Tossed with lemon and olive oil dressing.

Romaine lettuce and fresh garden greens laced with chicken, pea pods, mandarin oranges, toasted cashews, over-crisp oriental noodles, and water chestnuts. Tossed with our raspberry vinaigrette dressing.

Fresh romaine lettuce, Parmesan cheese, and croutons tossed with our own garlic Caesar dressing.

Layers of fire roasted salmon served on a nest of continental salad leaves. Topped with walnuts and tossed with our fresh lemon and dill vinaigrette.

Broiled pistachio encrusted Alaskan Bay halibut accompanied with crabmeat, seared scallops, and jumbo shrimp. Served over a wild mushroom medley and highlighted with lemon butter cream reduction.

Slow roasted black angus tenderloin accompanied by butter poached cold water lobster tail. Proposed with truffleport demi glaze. Served with seasonal vegetables and choice of potato

Thick center cut aged black angus charbroiled to your liking and cold water lobster tail. Served with steamed vegetables and choice of potato.

Grilled sea scallops, jumbo shrimp and tender chunks of marinated chicken breast. Served with lobster butter cream sauce and steamed vegetables.

Marinated lamb, beef tenderloin, and chicken breast. Fire roasted and served with fresh seasonal vegetables and basmati saffron rice.

Combination of beef and lamb, chicken gyro and moussaka, served with basmati rice and fresh vegetables.

8 oz. Maine lobster tail stuffed with blue shripm, smoked bacon, and lump crab. Served with roasted asparagus and lobster moc & cheese.

Choose . All orders come with steamed vegetables, basmati rice and our house vegetable barley soup.

Cold water lobster tail, seared scallops and jumbo shrimp scampi on steamed vegetables. Served with drawn butter.

8 oz filet of fresh Atlantic salmon stuffed with spinach, garlic, Marscapone cheese. Served with Tuscan vegetables & finished with lemon butter cream sauce.

Sautéed Jumbo scallops with tomatoes, spinach & bacon in garlic basil cream reduction served with fresh steamed vegetables & saffron rice.

Crab encrusted Mahi-Mahi fillet highlighted with a lobster-cognac butter sauce. Served over a bed of sautéed spinach and garlic potato purée.

Jumbo prawns sautéed with a garlic basil sauce. Served with fresh steamed vegetables and saffron basmati rice.

Served with mango chutney on a bed of risotto milanese and steamed vegetables.

Jumbo shrimp, scallops, English peas, cherry tomatoes, truffle essence.

8 oz wild-caught lobster chunks, sauteed with mushrooms, green peas, cherry tomatoes in white wine and butter cream sauce. Served over saffron risotto.

Roasted on an open fire to perfection. Served with cucumber dill sauce, saffron basmati rice and fresh steamed vegetables.

Broiled fillet of fresh salmon with sautéed artichokes, roma tomatoes, and spinach in a white wine lemon butter sauce. Served with saffron basmati rice and fresh steamed vegetables.

Fresh fillet of walleye broiled and finished with a chardonnay beurre blanc sauce. Served with fresh steamed vegetables and saffron basmati rice.

Pan-seared filet of Canadian salmon in a Thai-coconut cashew sauce with vegetables and saffron basmati rice.

Traditional french seafood stew with fresh mussels, clam, scallops, tiger shrimp and seasonal fish in saffron tomato broth.

8 oz. Alaskan halibut blackened in our special blend of Cajun spices, topped with jumbo shrimp, served over asparagus and vegetables with saffron chardonnay reduction.

Pan-seared chicken breast infused with lemon pomegranate sauce. Served with garlic potato puree and fresh steamed vegetables.

Braised chicken breast stuffed with goat cheese, artichoke & lump crab meat. Topped with basil lemon butter and served over mixed vegetable basmati rice.

(Shish Kabob) Generous pieces of marinated chicken breast in our special sauce. Charbroiled and served with saffron basmati rice and fresh steamed vegetables

Marinated in yogurt laced with paprika, cumin, coriander, cilantro, Fenu greek, garlic and ginger. Served over sauteed tomato, onion, fingerling potato & basmati rice

Sliced seasoned chicken cooked on our rotisserie. Garnished with onions, tomato, kalamata olives and our special cucumber dill sauce. Served with saffron basmati rice and pita bread.

A chicken breast grilled with olive oil and garlic topped with sauteed mushrooms, artichoke hearts and tomatoes. Served with garlic mashed potatoes and lemon parsley cream sauce.

Tender chicken breast sauteed with ginger-garlic paste, snow peas, and cilantro. Highlighted with red coconut curry sesame with kaffir lime leaf essence. Served with rice and steamed vegetable.

A special blend of your favorite meat cooked with spices and herbs. Served with basmati rice. Please specify mild or hot spices.

A spicy mandarin-style dish with sautéed chicken, tomatoes,snow peas. Tossed in sweet and spicy apricot basil sesame sauce over basmati rice.

Sautéed chicken breast and mushrooms served on a bed of farfalle pasta. Drizzled with our light lemon caper sauce.

Pan seared chicken breast with spinach, mushrooms & asparagus in rich mornay sauce. Served with Parisienne potato.

Pan-seared medallion of all natural chicken breast with sautéed asparagus and mushrooms. Tossed with ravioli in a cherry cream sauce.

Shrimp, chicken, andouille sausage, tomato, peppers, onions, okra and garlic simmered in a spicy Cajun style broth with cream, topped with saffron basmati rice.

Sauteed chicken and shrimp with snow peas, mushrooms, onions, garlic, peppers and cilantro in a sweet and spicy sauce. Served with Basmati rice.

A tender sweet green pepper stuffed with basmati rice, fresh vegetables. Baked in delicately spiced Mediterranean tomato sauce.

A fresh combination of seasonal vegetables with onion, tomato, cumin, green olives and ginger. Finished with saffron harisa sauce reduction over a choice of Moroccan couscous or basmati rice. Garnished with preserved lemons.

Hummus – Puree of chick-peas, lemon, tahini garlic, cayenne, and herbs. Grape Leaf Dolmas – Filled with rice and herbs.

Bell peppers, green peas and bamboo shoots in coconut milk. Served with sweet basil leaves and basmati rice. Vegetarian

Special blend of our fresh seasonal vegetables cooked with spices and herbs. Served with basmati rice. Please specify mild or hot spices.

Marinated charbroiled mushrooms in lemon pomegranate sauce.

Succulent cold water jumbo prawn on a bed of ice with tangy cocktail sauce

Grilled chicken & capers in a white wine sauce topped with melted mozzarella cheese.

Mussels prepared in our house red sauce with a touch of fresh garlic. Served mild or spicy.

Sauteed with a touch of fresh garlic, lemon juice and olive oil. Served with our house lemon pomegranate sauce.

Penne pasta tossed with sundried tomatoes and our house Alfredo pesto sauce

A delight combination of mussels, scallops, and jumbo shrimp, delicately sautéed in garlic lemon sauce and olive oil. Served in our house red tomato sauce.

Grilled fillet of fresh Atlantic salmon with sautéed artichokes, roma tomatoes, spinach in a white wine lemon butter sauce, served with fresh steamed vegetables.

Special blend of our fresh seasonal vegetables cooked with spices and herbs. Served with basmati rice. Please specify mild or hot spices.

10″ gluten free crust with skim mozzarella cheese, and your favorite topping baked in our wood stone oven.]

Grilled chicken and sun-dried tomatoes, tossed with penne in a light pesto cream sauce.

Delicate linguine tossed with crushed sweet tomatoes, olive oil, garlic and fresh basil chiffonade.

Sauteed chicken breast and mushrooms served on a bed of farfalle pasta and drizzled with our light lemon caper sauce.

Fire roasted salmon topped with delicate caper lemon butter sauce. Served over angel hair pasta.

Sautéed shrimp, fresh mushrooms and tomatoes tossed with linguine and a delicious basil garlic-lemon cream sauce.

Sauteed chicken breast & jumbo shrimp with onions, tomato and peppers in a very spicy Cajun sauce over linguini pasta.

Sauteed Gulf shrimp with Angus Sirloin and seasonal vegetable in a light herb curry emlusion over linguine pasta.

Shrimp, calamari, sea scallops and mussels with your choice of vodka cream, tomato cream, garlic olive oil or marinara sauce.

Sauteed chicken breast, shrimp, fresh basil, garlic, bell peppers in parmesan cream sauce, over tricolor cheese tortellini.

Creamy penne pasta, Vermont cheddar, Swiss and Parmesan. Topped with crispy bacon.

(Shish Kabob) Thick chunks of marinated meat easoned broiled over an open fire. Served with saffron basmati rice and fresh steamed vegetables.

One of the most famous Mediterranean dishes. Layers of eggplant, seasoned ground beef and potato crowned with our special cream sauce. Sprinkled with parmesan and baked in our Wood Stone oven.

Marinated beef tenderloin chunks in red wine & herbs. Sauteed & braised with mushroom, pepper & shallots until tender. Served with our garlic potato puree.

A popular Spanish dish with sautéed chicken, chorizo sausage and a medley of vegetables. Overflows with shrimp, mussels and scallops on a bed of saffron basmati rice.

Guinness braised short beef ribs. Served with potato puree and demi glaze.

Special blend of your favorite meat cooked with spices and herbs. Served with basmati rice. Please specify mild or hot.

Center cut tenderloin stuffed with apricots, raisins, baby spinach mascarpone cheese and fresh garlic. Served with sweet potato purre and grilled asparagus. Cranberry pomegranate reduction.

Choice of meat or vegetarian with bell peppers, green peas and bamboo shoots in coconut milk. Served with sweet basil leaves and basmati rice.

This pepper-crusted, 8 oz. thick delicious cut from the heart of tenderloin is cooked to your liking and topped with wild mushroom demi. Served with vegetables.

A popular Casablanca style stew of selected meat, braised with onion, tomato, cumin, green olives and ginger. Finished with saffron harisa sauce reduction over a choice of Moroccan couscous or basmati rice. Garnished with preserved lemons.

Cumin and roasted garlic crusted rack of lamb cooked in port reduction served with mushroom risotto.

Ginger herb and roasted garlic crusted rack of lamb with rosemary-mint vegetables and infused with shiraz demi glaze. Served with sweet potato puree.

A whole tender lamb shank braised with red wine and garlic. Served with saffron dill rice.

Slowly roasted veal shank braised with marsala wine and an array of vegetables. Served over rissoto milanese and gremolata

Sliced seasoned beef and lamb cooked on our rotisserie. Garnished with onions, tomato, kalamata olives, and our special cucumber dill sauce. Served with saffron basmati rice and pita bread

A thick, center-cut, aged Black Angus steak, charbroiled until you say when. Boldly seasoned with fresh cracked pepper and topped with Maitre’d butter. Served with vegetables

Our choice of aged Black Angus prime rib is hand-rubbed with the Chef’s seasoning then slowly roasted to perfection. Available Friday and Saturday while it lasts.

Center cut bone-in Pork Chop prepared medium well. Served with apple-wood bacon, our own garlic potato purée and caramelized raisins and apple slices.

A double-crust specialty stuffed with beef, sausage, pepperoni, cheese and marinara sauce.

Our double crust specialty stuffed with hamburger, sausage, pepperoni, mushrooms, olives, and onions. Served with marinara sauce.

Cafe double-crust specialty stuffed with mozzarella cheese, blackened chicken breast and Alfredo sauce.

Our double-crust specialty made with fresh spinach, garlic, mozzarella, and roasted chicken alfredo and herbs.

Made with mozzarella, tomato, olive oil, and fresh basil.

This specialty pizza crust is made with fire roasted chicken, sun-dried tomatoes, shrimp, fresh herbs and Alfredo sauce.

Mozzarella cheese, tomato, Moroccan spiced chicken, coriander, cumin and chili seasonings.

Make your own! Choose up to four of the following: ground beef, pepperoni, sausage, ham, Canadian bacon, green olives, black olives, onions, mushrooms, or green peppers.

Our special authentic style pizza made with all the original ingredients, our house white sauce, seasoned beef and lamb gyro meat, feta cheese and kalamata olives … taste the difference

Linguine with marinara sauce.

(California) – Dense and soft,this wine boasts ripe flavors of black currant and cherry,enhanced by a bouquet of vanilla and spice from year of barrel aging.

(Napa Valley) – Medium body opens with Smokey dark berriers, offering a palate of tangy black currant, cocoa, and firm tannins.

(Napa Valley) – (1 Liter) Offering a Rich and creamy texture with a warmed vanilla, plum, and raspberry notes and hints of espresso swirled throughout.

(Stag’s Leap) – A deep gamet color with a light purple hue. This great Cabernet exhibit dark aromas of blackberry, black currant and dark — chocolate with hint of mocha.

(Alexander Valley) – This full-body 100% Cabernet Sauvignon is rich in color with a nose of cassis liqueur, nutmeg and dark chocolate. Great expression — of fruit with spicy finish.

(NAPA Valley) -This rare and elegant Cabernet is the prime example of classic Napa Valley quality. Produced from the choice — Napa Valley Grape, boasts luxurious blackberry and dark chocolate aromas, rich, concentrated flavors and ripe, supple tannins.

(Napa Valley) – Vibrant purple and black hue with expressive aromas of fresh cherry pie, blackberry and hints of spice. Medium to full- bodied.

(Napa Valley) – The nose opens with deep plum, violets, cedar and bittersweet chocolate. Bright cola berry follows with notes of caramel and dried fig and a lingering, dark cocoa finish.

(California) – soft red wine with supple texture and black currant signature. Bold juicy flavors of pomegranate, black cherry and dark chocolate are complemented by a full year of oak barrel aging.

( NAPA Valley) – A round and simple merlot with plum, chocolate and olive character. Full to medium body, velvety tannins. Grows on you. Drink and enjoy.

( NAPA Valley) – Deep ruby color with a crimson hue. Cherry and mint aromas support and abundance of mulberry and plum fruit. Hints of blackberry are framed with silky tannins and smooth finish.

(Yulupa) – This wine is aged for 18 months in American oak barrels, creating complexity of bouquet and softened tannins. Vibrant wine with blackberry fruit aromas and flavors, with a smooth and supple mouth-feel. Fruity aromas of blackberries and figs, followed by toffee, mocha, and spicy notes

(Napa Valley) – A great Zinfandel. This wine is a unique blend of 62% Amador, 18% Lake, 14% Napa and 6% El Dorado counties.

(Sonoma County) – A wonderful profile of blueberry, red currants, and silky structure. Layers of black cherry, mixed berries, currants and all spices. The finish lingers on, creating a mouth-watering desire for another sip.

Black cherry and peppery spices, the finish delivers soft, balanced tannins and a hint of dark cherry fruit.

(Australia) – Layers of fruit, mocha and chocolate. Hints of spices make up this rich wine.

(Tuscany) – This is a Riserva wine, which means the best grapes were chosen for production and the wine undergoes more oak aging than a standard Chianti Classico.

(Italy) – This Chianti has an intense red purple color. It has aromas of dried cherries with a fresh almond and blackberry and a soft, dry taste.

(Oregon) – One of the Oregon’s best. It exhibits aromas of cherries and spice, with subtle hints of vanilla. The palate is loaded with ripe dark fruit, cherry and blueberry, with great balance leading to a long finish.

(California-Central Coast) – This wine bursts with aromas and flavors of dried cherry, vanilla, and cinnamon with rich lingering finish. A versatile wine that pairs well with most dishes.

(California) – Opulent expression of cool climate . bright color,Falcon’s perch is soft on the palate with notes of strawberry jam and sage,showing a bouquet of spicy vanilla.

(Sonoma County)– Valvety & Smooth. Aromas of bright strawberry and jammy fruit, mocha, and vanilla, Expressive dark cherry and juicy strawberry.

(Spain) – Ruby in color, tastes of spice, tobacco, vanilla and strawberry enlivened by oak aging.

(Spain) – A beautiful Spanish tawny Rioja with hints of oaky spices and a touch of vanilla.

(Argentina) – Made with organically grown grapes. Aromas of Plum, spices, and red fruits with hints of Mocha.

(Argentina) – Intense black fruit and red plum aromas, with flavors of blueberry, plum, dark cherry and a hint of mocha

( Argentina) – Dense flavors of dark plumb and chocolate, layered with toasted oak and a velvety finish that lingers and lingers…

(California) – A lush, Zinfandel-style wine. Loads of spicy, ripe blackberry fruit dominates the nose and floods the palate. Aged in French and American oak barrels.

Heady aromas of brambly raspberry, black fig and dark chocolate, and fennell. The palate is lush and opulent with blackberries, dark plums and currants.

(Italy) – A soft, medium bodied, red blend with flavors of red cherry and hints of wild berry from a family estate in the Valpolicella region of Northern Italy.

(California) – Rich and flavorful,but balanced by fresh acidity, with topical and stone fruit flavor and a toasted vanillabouquet from fermentation and maturation in oak barrel aging.

(California) – Crisp medium-bodied, notes of crushed minerals, lemon custard, orange skins and tropical fruits.

(NAPA Valley) – A rich, complex NAPA Valley Chardonnay with vibrant melon, apple and pear aromas, impressively concen- trated. Varietal flavors and a lingering, citrus – tinged finish. Barrel aging this wine for 8 months.

( NAPA Valley) – A rich wine with layers of tropical fruit, peaches and pears. The fruit opens into a creamy texture of apples and pears that glide across the palate. Hints of citrus and light oak tones highlight the wine’s lingering finish.

(Italy) – Produced from organically farmed vineyards in Veneto, Italy. It boasts aromas of fresh fruit, bright flavors of citrus and crisp acidity.

(Italy) – Pleasant floral and tropical fruit aromas; Light, crisp, clean and refreshing flavor.

(Italy) – Clean Intense aroma and dry flavor with pleasant Golden apple aftertaste.

(Russian River) – Aromas of white peach and nectarine, green apple and lemon, wine is balanced by subtle mineraility and fresh green notes. Crisp and clean on the palate with a lingering ripened fruit finish.

(New Zealand, Marlborough) – Powerful, lifted notes of gooseberry fruit flavors and grapefruit with fresh and bursting with mouth watering gooseberry, tropical fruit and nettle flavors.

(California) – A crisp well balanced with key lime, grapefruit, and sweet herbs, with a lively acidity and textured finish.

(Washington) – Crisp and lively medium-dry, floral aromas, flavors of juicy peach, ripe apricot and citrus.

(Germany) – Fine rich aroma of apricot and honey, crisp clean acidity with a fine lingering aftertaste.

(Italy) – Delightful flavors of ripe pear and honey with a hint of orange blossom and enhanced fruit dessert and pastries.

(Italy) – This tonue-tingling Italian treat is sensually sweet. Fresh fruit and flower aromas. Flavors of peaches, apricots with a hint of lime.

(California) – Fresh strawberries and cream with hints of watermelon and peaches.

(Oregon) – Bright aromas of apple blossom and peach, followed by pear and lime zest with a lasting crisp.

(France) – Moet is a balanced blend of three wine varieties, Chardonnay, Pinot Noir and Pino Meunier. Soft second nature aroma of flowers, hazelnuts, biscuits, with a fruity finish.

(France) – Rich creamy mousse, fine bubbles; a spirited, crisp opening, leading into a broad palate of aromas and tastes.

Champs de Provence is a classic dry rose with vibrant notes of red berries, citrus and orange blossom with a medium-body, flavorful hints of raspberry and zesty mineral finish

Dangerously delicious semi-sweet, semi-sparkling luxury Collection red wine that will bring out your inner femme-fatale. Find her, embrace her.

TThis luminous sparkler opens with aromas of jasmine, orange blossom and white peach. The crisp, refreshing palate doles out green apple, Bartlett pear and white almond alongside vibrant acidity and a silky mousse.

Four Roses SB, Fee Brothers Bitters, Carpano, Antica Vermouth, Luxardo Cherries

Old Forester Bourbon, Simple Syrup, Lemon Juice, Smoked Rosemary

Remy Martin VSOP, Cointreau, Lemon Juice

Patron Silver, Agave Nectar, Lime & Grapefruit Juice

Bombay Sapphire, Campari, Carpano, Antica Vermouth

Red Breast 12y, Drambuie

Don Julio 1942, Clase Azul Reposado, Patron Burdeos Anejo, Patron Gran PlatinumM

(Available in Regular/Decaf) Espresso, Cappuccino, Café Latte, Café Mocha

A light Italian custard served with blueberries and strawberries

Layers of lady fingers dipped in coffee/espresso and sweet marscopone cheese

A rich dark chocolate French custard

A French classic with vanilla bean and caramelized sugar

(Also available in gluten free) Layers of dark chocolate fudge cake with delicious creamy chocolate sauce

Stoli Vodka, Midori, pineapple juice, fresh squeezed lime juice

Stoli Citron, sweet and sour, fresh squeezed lemon juice

PAMA pomegranate liquor, Hypnotiq, Skyy, cranberry juice, Chambord float

Effen Black Cherry, Cointreau, cranberry juice, fresh squeezed lime

Crown Royal, Chambord, Peach Schnapps and cranberry juice

Kinky, Banana Malibu, pineapple juice and cranberry juice

Sweet tea vodka, peach schnapps, captain morgan, sweet n sour

Effen black cherry, pineapple and cranberry juices

Bacardi, simple syrup, mint leaves, club soda, fresh lime

Bacardi O, simple syrup, mint leaves, club soda, fresh lime

PAMA pomegranate liquor, simple syrup, mint leaves, club soda, fresh lime

Malibu Mango, mint leaves, club soda, fresh lime and mango purée

Absolut Mandrin, mango purée and champagne

Absolut Pear, champagne and a touch of pineapple to balance the flavors

Hypnotiq & Champagne

Bacardi Rum, Champagne and your choice of

Bailey’s, Kahlua, Cream de Mint, Coffee, Whipped Cream

Bushmill’s Irish Whiskey, Coffee and Whipped Cream

Godiva White Chocolate, Stoli Raz, Chambord, Cream

Ask your server

Available in still or sparkling

Sparkling natural mineral water