Monday, November 26, 2018

What on Earth have we been up to?

Well I'm glad you asked! - Or did you?
Oh well, nobody is going to "toot our own horn" so I am going to do it for us.
Since our last post from May 2016, we have been busy, busy, busy!

We have picked-up a few more awards along the way, including the "Chef's Choice" award at the Bite of Burnsville on March 2nd, 2017 as well as the "People's Choice" award at the Bite of Burnsville on March 1st, 2018. The Sun-Thisweek paper awarded us with the "Best Sunday Brunch" and "Best Bloody Mary Bar" in December, 2017. And in November, 2018 Morgans was awarded the "Restaurant Sustainability Award" from the Minnesota Restaurant Association at its annual awards ceremony (see next blog for more details on that).

Additionally, our Premier Sunday Brunch Buffet has taken-off like a rocket!
Every week we are seeing more and more followers to the best Sunday brunch buffet south of the river... It's no wonder with the unmatched selection and made-from-scratch-EVERYTHING - including DESSERTS. You really should try it if you haven't already. Please note - reservations are extremely appreciated and often required as brunch can be quite busy.

Another growth spurt we are enjoying is hosting numerous Holiday Parties for both businesses and private parties. Our tastefully appointed spaces work perfectly for any holiday party or get together. From 10 to 300 guests, we have a perfect solution for you. Please contact our catering department at 952-646-3609 or catering@nicolletinn.com for more details! Dates are filling up FAST!

There's more news, more things happening and more things to come. Keep an eye out for some great wine dinners from our new Executive Chef, Olivier Lagier as well as a new menu in the months to come.

For details on all the above or to make reservations, check out our website at MorgansFarmtoTable.com.

That's all for now,

Cheers!

Morgan's Wins Restaurant Sustainability Award from the Minnesota Restaurant Association

Morgan's Farm to Table is proud to announce being awarded the Restaurant Sustainability Award from the Minnesota Restaurant Association. The award was accepted on stage at the Minnesota Restaurant Association's annual Holiday Party and Awards Ceremony. by Restaurant General Manager, Michael Lynch and Food and Beverage Director, Michael Goodman.

To see a video of Morgan's sustainability practices, CLICK HERE .

Morgan’s Farm to Table does business in a way that preserves local family farms, utilizes minimal resources and is knowledgeable about the sourcing of all ingredients. The staff enthusiastically recycles, purchases products that contain minimal packaging and uses as few natural resources as possible, such as utilities. Morgan's Executive Chef, Olivier Lagier, uses many Minnesota farmers and producers, including beef from Olivia, vegetables from Wells, cage-free eggs from Owatonna, greens from Waseca, meats from Glencoe and rice from Bemidji.

Morgan’s prints its mission and practices on menus, highlighting its stewardship of the
environment and its support of local/sustainable farms and producers. The restaurant is
located within the Best Western Premier Nicollet Inn in Burnsville, a “green hotel.”


Friday, May 20, 2016

2016 Taste of Lakeville Judges Choice for Best Food

Morgan's Farm to Table is the 2016 Taste of Lakeville Judges Choice (2nd year in a row!) and Best Booth Winner! www.morgansfarmtotable.com












Friday, April 8, 2016

2016 Mother's Day Brunch

Morgan’s Farm to Table will be offering a full buffet brunch for Mother’s Day. Below are some of this year’s details:


Sunday, May 8th, 2016
Brunch Hours:  9:30AM – 2:00PM (seating until 2:00PM) – no pre-brunch breakfast will be offered.
Brunch Cost:   $24.95 – Adults - 13 and older
$12.95 – Children 4-12 years old
Free  - Children 3 and under (one free child with paying adult)






Regular Dining: Regular dinner reservations/service will resume from 5:00pm to 9:00pm.*
Brunch Items-
  • Roasted Prime Rib of Beef (Carving Station)
  • Create Your Own Omelet (Omelet Station)
  • Chicken Gisselle with Prosciutto & Herb Cheese over Wild Rice Pilaf with Bordelaise Sauce
  • Grilled Salmon Wellington
  • Tomato Garden Penne Pasta
  • Quattro Formaggi with Chicken and Rigatoni
  • Herb and Garlic Roasted Sweet Potatoes
  • Buttermilk Smashed Potatoes
  • Morgan’s Vegetable DuJour
  • Scrambled Eggs
  • Eggs Benedict with Smoked Hollandaise
  • Cheesy Hash Brown Bake
  • Belgian Waffles with Toppings
  • Biscuits and Sausage Farm to Table Gravy
  • Double Smoked Bacon
  • Fischer Farms Breakfast Sausage
  • Shrimp Cocktail Display
  • Fresh Fruit Display
  • Vegetable Crudite with Dip & Hummus
  • Hot Spinach Artichoke Dip with Breads
  • GPS Chopped Salad with Shrimp
  • Caprese Tomato Salad Skewers
  • Cherry Chicken Gemelli Pasta Salad
  • Broccoli Sunshine Daydream Salad
  • Chopped Caesar Salad with Parmesan
  • Sweet Fruit Breads & Pastries
  • Cakes, Torts, Tarts & Mousse
  • Kid’s Buffet! (Just for kids 12 and under please)
    • Macaroni and Cheese
    • Chicken Strips
    • Mini Corn Dogs
    • Tatar Tots
  • Beverage Specials Also Available
    • Bloody Mary
    • Mimosa
    • Champagne
    • Wine by the Glass
Large group seating is limited – make your reservations today!

952-435-1855

Thursday, February 4, 2016

Valentine's Weekend, Lent and Easter Brunch


Join us for Valentine's Weekend!


• Morgan’s Farm to Table offering special Valentines dinner menu Friday thru Sunday
• Specialty Drink and Wine Features available
• Live Music featuring local recording artist Timothy Howe, SATURDAY NIGHT, Feb. 13th
• RESERVATIONS ARE RECOMMENDED BUT NOT REQUIRED
• Special hotel room rates available…(ask for the Premier Romance Package)
• Premier Brunch – Sundays 9:00-1:30
• Breakfast, Lunch and Dinner – 7 Days a week

• Additional details at morgansfarmtotable.com

VALENTINE'S MENU


STARTERS
WARM SHERRIED LOBSTER DIP $13
Sweet lobster, cream cheese, sweet sherry cream, fresh chives, artisan bread
LEMON-HERB GRILLED PEEL & EAT SHRIMP $12
Six jumbo white tiger shrimp, grilled and served in ez-peel shelsl with olive oil, lemon and fresh herbs
AHI TUNA IN PUFF PASTRY $11
Petite wellingtons of ground ahi tuna, cilantro, ginger, shallot, ginger-soy glaze, roasted red bell pepper beurre blanc, wasabi aioli
CHICKEN WINGS $10
Barbeque, teriyaki, sweet chili, buffalo or crazy-hot
BAKED SPINACH ARTICHOKE DIP $9
Baby spinach, artichoke hearts, onion, five cheeses, served with fresh baked bread
PORK POT STICKERS $10
Six pan-fried pot stickers, soy broth, fresh chives, crushed red pepper
JUMBO LUMP CRAB CAKES $15
Jumbo lump crab, onion, mayonnaise, bread crumb served with pale ale remoulade and lemon
ARTISAN CHEESE PLATE $12
Today’s selection from chef’s cheeseboard served with crackers, bread, preserves, fruit, nuts
SOUP & SALADS
FRENCH ONION SOUP $6
Caramelized onions, rich beef stock, white wine, toasted crostini, Swiss cheese
CREAMY CHICKEN FAJITA SOUP Cup $4 Bowl $6
Pulled fajita grilled chicken, bell peppers, onions, creamy chicken broth – finished with pico di gallo & tortilla strips
HOUSE SALAD $8
Romaine lettuce, diced tomato, red onion, cucumber, croutons, poppy seed dressing, fresh herbs, hard boiled cage free eggs, and parmesan cheese
CAESAR SALAD $8
Grilled baby romaine lettuce, Caesar dressing, roasted tomatoes, shredded parmesan, grilled baguette
ORGANIC SPINACH MANGO SALAD $10
Baby organic spinach, mango, strawberries, onion, chopped bacon, basil vinaigrette dressing, goat cheese crostini
GPS HEALTHY BOWL SALAD $14
Grains, Protein, Salad – 6oz chicken breast, warm quinoa, fresh grilled asparagus and a baby kale & arugula salad tossed with edamame, julienne beets, spiced pecans, cucumber, tomato, peppers, red onion, dried cherries & balsamic vinaigrette. Served with a side of sesame plum sauce, fresh herbs & lemon
CLASSIC COBB SALAD $13
Iceberg lettuce, romaine lettuce, grilled chicken, diced tomato, avocado, hard boiled cage-free egg, chopped bacon, gorgonzola crumbles, chopped chives, red wine vinaigrette
Other dressings also available upon request: Ranch, French, Blue Cheese, 1000 Island, Poppy Seed, Balsamic Vinaigrette, Basil Vinaigrette, Sweet & Sour Vinaigrette
SANDWICHES AND BURGERS
All sandwiches are served with kettle chips.
Substitute fries, onion rings, sweet potato fries, coleslaw or fruit for $2
FRENCH DIP ON HOAGIE ROLL $12
All natural shaved roast beef, sharp Cheddar cheese fried onions, horseradish sauce
CHICKEN CAPRESE FOCACCIA $11
Grilled marinated chicken breast, tomatoes, micro greens, fresh burrata mozzarella, herb mayo, herb focaccia
WALLEYE SANDWICH ON HOAGIE ROLL $14
Beer battered Canadian walleye, homemade coleslaw, tomato, tartar sauce, lemon
TURKEY BACON AVOCADO WRAP $10
Sliced turkey, bacon, romaine lettuce, tomatoes & avocado aioli
BACON CHEESEBURGER $12
Grilled half pound ground chuck, smoked bacon and cheddar cheese
Add fried onions or cage-free fried egg for $1
PASTA & RISOTTO
FETTUCCINI ALFREDO $12
Hope creamery whole cream, fresh garlic, shallots, white wine, parmesan cheese and fettuccini pasta
TOMATO GARDEN PENNE $12
Steve’s tomatoes & basil, pan roasted garlic, extra virgin olive oil, parmesan, fresh burrata mozzarella
LOBSTER RISOTTO $26
Sweet, cold water lobster, lobster stock, asparagus, oven dried tomatoes, baby arugula, Arborio rice, chardonnay, cream, Parmigiano Reggiano, Hope Creamery sweet cream butter
ENTREES
“USDA PRIME” ROASTED PRIME RIB AU JUS
10 ounce $24, 16 ounce $32
Slow roasted prime rib, carved to order, served au jus, with caramelized onion smashed potatoes, and vegetable medley
GRASS FED NEW YORK STRIP STEAK $28
Grilled 10oz local grass-fed beef, fresh herbs caramelized onion smashed potatoes, Morgan’s vegetable of the day finished with balsamic glaze and extra virgin olive oil
GRASS FED FILET MIGNON $30
Grilled 8oz local grass-fed beef, creamy onion risotto, smoked tomato demi-glace, vegetable medley, fresh herbs
PETITE FILET MIGNON AND LOBSTER $34
Grilled 5oz grass-fed beef tenderloin, 6oz broiled cold water lobster, drawn butter, caramelized onion smashed potatoes, vegetable medley
ROTISSERIE ROASTED CHICKEN $18
Half roasted chicken, herb roasted red potatoes, vegetable medley
CHICKEN SALTIMBOCCA $18
Sautéed chicken breast topped with prosciutto ham and provolone cheese, served over fettuccine with a brandy white wine sage butter sauce
BACON WRAPPED SCALLOPS $22
Grilled bacon wrapped dry-pack scallops, sautéed spinach, herb roasted red potatoes, béarnaise sauce
VEAL MILANESE $29
Pounded veal chop breaded and pan-fried in Hope Creamery butter, fresh baby arugula, grape tomatoes, balsamic aioli, fresh lemon
GRILLED SALMON $ 24
Fresh, sustainable Chilean farm raised Verlasso salmon, snow pea cream, calico grape relish, sweet potato mash
PRETZEL CRUSTED WALLEYE $22
Canadian walleye fillet dusted with crushed pretzels and sautéed, served herb-roasted red potatoes, vegetable medley, pale ale remoulade
ADD SOUP, SALAD OR SIDE $4
Soups: French onion, or Chicken Fajita soup   Salads: House or Caesar
Sides: Baked potato, caramelized onion smashed potatoes, herb-roasted red potatoes, French fries or sweet potato fries, Morgan’s vegetable of the day
DESSERT
CHOCOLATE “GALAXIE” LAYER CAKE $8
Rich, medium-dark chocolate layer cake with caramel sauce, cream cheese-chocolate
mousse, topped with decadent chocolate ganache, cookie crumbs and caramel drizzle
CRÈME BRULEE $7
Classic “burned cream” laced with bittersweet chocolate and strawberry slices, topped
with whipped cream and chocolate shavings
COLLOSSAL CARROT CAKE $9
Carrots, chopped nuts, crushed pineapple, toasted coconut, cinnamon, cloves, nutmeg
and allspice, with silky cream cheese frosting
BERRIES AND CRÈME ANGLAISE $8
Strawberries, blueberries and raspberries soaked in rich vanilla cream – finished with whipped cream
TIRAMISU $8
Ladyfingers soaked in espresso syrup – layered with whipped mascarpone cheese – finished with a dusting of cocoa, whipped cream and bittersweet chocolate sauce
WARM BREAD PUDDING $7
Cinnamon bread cooked in vanilla custard with cinnamon, nutmeg and clove – served warm over vanilla cream with caramel sauce and whipped cream

Friday Fish Fry!


Available Fridays through Lent from 11:00am

All You Can Eat Fish Fry!  $15
Enjoy bottomless servings of our signature beer battered Icelandic cod – hand dipped and fried to perfection. Served with a bottomless portion of fries, coleslaw and tartar sauce (no to-go orders, sharing or doggy bags please!
Calamari Fish Tacos  $6
Soft corn tortillas, crispy calamari, mango-beet-carrot slaw, avocado aioli, cilantro
Ahi Tuna Burger Sliders  $6
Ground ahi tuna, cilantro, ginger, shallot, ginger-soy glaze, wasabi aioli
Fish and Chips Basket  $6
Petite order of fish and chips – hand battered cod, natural cut fries, tartar sauce, lemon
Enjoy a cup of Seafood Chowder or a side Caesar or side House Salad for an additional $4

Easter Brunch

Save the date! Sunday, March 27th! 952-435-1855 for reservations. More details TBA!


Tuesday, December 29, 2015

New Years Eve 2015

Morgan's Farm to Table is excited to announce that the ever fabulous Timothy Howe will be bringing his beautiful music and super fun entourage to Morgan's for NYE!


Tim will be joined by the Midbros aka James and Jarrod Midboe, who will be playing the middle set.

Tim will start off the night with light dinner music from 8-9:30 and then the Midbros will take their turn! Tim will finish off the night with his crowd favorites including his mastery of the loop pedal! Be ready for a FUN NIGHT!


 

Morgan's is located in the Best Western Premier in Burnsville and you can stay the night for a discounted rate! Call 952-435-2100 and ask for the "Timothy Howe Room Block" to get an award winning room for only $109.99. Prices will go up after December 14th, so make your plans today!
FREE EVENT!
Morgan's Farm to Table will be offering some great features including our award winning Grass Fed Filet Mignon. Menu coming soon. Call 952-435-1855 for reservations.


NEW YEAR'S EVE DINNER FEATURES AT MORGAN'S




ENTREES

PRIME RIB AU JUS - 10 oz. $ 24 and 16 oz. $28
Slow roasted prime rib, carved to order, served with sautéed balsamic mushrooms, creamy horseradish, au jus, baked potato, and Morgan’s vegetable medley


GRASS FED FILET MIGNON $30
Grilled 8 oz. local premium cut - Strauss Meats grass fed beef, creamy onion risotto, smoked tomato demi-glace, Morgan’s vegetable of the day, fresh herbs

PETITE FILET MIGNON AND TIGER PRAWNS $34
Surf & turf…grilled 6 oz. local premium cut - Strauss Meats grass fed beef filet mignon, broiled jumbo prawns, onion smashed potatoes, Morgan’s vegetable medley

CHICKEN WELLINGTON $24
6 oz. chicken breast stuffed with duxelles, wrapped in puff pastry, baked and served with wild rice pilaf and bacon demi-glace

BACON WRAPPED SCALLOPS $22
Grilled dry-pack scallops, smoked bacon, sautéed spinach, herb roasted red potatoes, béarnaise sauce

GRILLED SALMON $ 24
Verlasso salmon, snow pea cream, calico grape relish, served with
sweet potato mash

DESSERTS

EVOO CHEESECAKE $7
Creamy, extra virgin olive oil cheesecake

ANCHO CHILI CHOCOLATE TORTE $7
Dark chocolate tort with ancho-chili chocolate ganache,
served over a pool of crème anglaise

CRÈME BRULEE $7
Classic “burned cream” laced with bittersweet chocolate and strawberry slices, topped with whipped cream and chocolate shavings

CARROT CAKE $7
Carrots, chopped nits, crushed pineapple, toasted coconut, cinnamon, cloves, nutmeg and allspice, with silky cream cheese frosting

NEW YEARS DAY

Morgan's will be open from 9am-2pm on New Year's Day featuring 2 for 1 Bloody Mary's and Mimosas!!

www.morgansfarmtotable.com


We will be offering room packages for your NYE celebrations at Buck Hill Ski and Snowboard Resort and Louie Anderson at the Ames Center (Burnsville Performing Arts Center)

Call 952-435-2100 to book your room starting at $119.99, which includes shuttle service to and from the venues.

We will be offering great features and specials in our award winning restaurant, Morgan's Farm to Table.


NEW YEARS EVE 

  

BOOK YOUR ROOM TODAY FOR $119.99 AND SHUTTLE TO THE VENUE IS INCLUDED


CALL 952-435-2100 AND ASK FOR THE LOUIE ANDERSON BLOCK 


Event: Louie Anderson
Location: Main Theatre - AMES CENTER
Date: December 31, 2015
Time: 7PM

Onsale: Monday, October 19 at 11 AM
Prices: $32.95, $42.95, $52.95, $72.95 & $102.95 VIP ticket includes Meet-n-Greet with Louie.
​Ticket prices listed include facility fees.  Additional service charges and handling fees may apply.

Tickets: Tickets available at the John & Betty Adamich box office at the Ames Center, by phone 800-982-2787 or online at ticketmaster.com

Ages: This is an all ages performance.

Website: http://louieanderson.com/


About: Louie Anderson is one of the most versatile and successful comedians working in Hollywood today. Sharing the ups and downs of his childhood experiences as one of 11 children in Minnesota, Louie crafted comedy routines that rang true for his early club audiences while reducing them to helpless fits of laughter. Johnny Carson invited Louie to make his national television debut on The Tonight Show in 1984, and the rest is history. The Tonight Show with Jay LenoThe Late Show with David LettermanThe Late Late Show with Craig FergusonComic Relief, as well as Showtime and HBO specials followed, making Anderson a household name. Don’t miss Louie Anderson’s annual performance live at the Ames Center on New Year’s Eve. 

Thursday, September 17, 2015

Farm to Table Sunday Brunch

MORGAN’S FARM TO TABLE TO OFFER SUNDAY BUFFET BRUNCHES STARTING SEPTEMBER 13TH


Burnsville, Minn. (September 2015) – Michael Lynch, General Manager of Morgan’s Farm to Table Restaurant, announced that the restaurant began offering its’ Premier Sunday Buffet Brunch on September 13, 2015, with great success.


“The concept transformation from Morgan’s on Nicollet to Morgan’s Farm to Table has been very well received by the community.” states Lynch. “We have really struck a chord with our guests and their appreciation for local, honest ingredients. Our Premier Brunch Buffet is another extension of our commitment to local, sustainable and all natural farmers and producers.  It was a great pleasure to hear all the raves from those who enjoyed our first brunch, and we look forward to welcoming new and existing guests this week and many more in the weeks and months to come.” Lynch concluded.



Some of the Premier Brunch highlights include:
·         Create your own omelet station
·         Chef’s carving station
·         Breakfast, lunch and dessert selections
·         Vegetarian and gluten free options
·         Fresh salads, fruits and vegetables
·         Breakfast sweetbreads and Danishes
·         House-made desserts
·         Build your own Bloody Mary bar
·         Proudly serving Dunn Brother’s coffee and Rishi organic tea



Hours for the Premier Brunch will run from 9:00am to 1:30pm and will cost $17.95 for adults, $10.95 for children and $12.95 for seniors. Reservations are warmly appreciated but not required.



Morgan’s Farm to Table Restaurant is located in the Best Western Premier Nicollet Inn at the crossroads of CR 42 and Nicollet Ave. S. in Burnsville. Morgan’s uses local farmers and producers as much as seasonably possible and is open for breakfast lunch and dinner daily. For reservations or further information, please call 952-435-1855 or visit Morgan’s Farm to Table’s website at www.MorgansFarmtoTable.com.