menu
The woods don’t stay still, and neither do we.
The Velvet Antler is a living story.
The menu shifts like the seasons — alive, moody, unpredictable. Each one brings its own story, and we serve it straight.
WILD SPIRITS
And Spirit Free
FRIDAY ADVENTURES
Safari Dining
THE VELVET PAIR
Amuse-Bouche Bites
WEEKDAY TAPAS
Daily Shifting Menu
SATURDAY FEAST
Five-Course Dinner,
Reservation Only
SUNDAY CABIN SUPPER
New Menu Every Week
Wild Spirits
Cocktails at The Velvet Antler are stories in glass form — smoked, charred, brined, fermented. Each one is inspired by the woods, the fire, the water, and the stubborn, beautiful soul of Minnesota.
$14
Spicy Pickle Margarita
Fiero Habanero Tequila with an Alma Topec Wash, Jalapeño Agave, Lemon Juice, Spicy Pickle, Cheese Curd and Dill
$14
$16
Camp Fire Cure
Smoked Maple Knob Creek, Toasted Marshmallow Syrup, Cold Brew, Chocolate Bitters, Torched Cedar Mini Marshmallows and Pine Needle Sprig
$16
$14
The Gilded Walleye
Sipsmith Lemon, Golden Honey-Thyme Syrup, Orange Blossom Water, Prosecco, Gold Flake and Candied Lemon
$14
$17
Duck Fat Waffle
Duck Fat and Peanut Butter-Washed Maker’s Mark, Maple Syrup, Walnut Bitters, and Mini Waffle Skewer Brushed with Bacon and Duck Fat, Finished with Cracked Pepper and Smoked Salt
$17
$15
Sourdough Martini
Haku Vodka, Vermouth, Olive Oil Brine, Dill and Blue Cheese Stuffed Olive
$15
$13
Moon Water
7yr Angostura Rum, Washed in Fresh Coconut, Lime Juice, Simple Syrup, Mint Leaves, and Soda Water
$13
$10
The Forest (Spirit-Free)
Potential for N/A Vodka, Charred Lemon Juice, Golden Honey-Thyme Syrup, Cedar Bitters and Tonic
$10
$10
Northwoods Glow (Spirit-Free)
Clean Co. Apple Spice Vodka with Apple Cider, Cinnamon Simple Syrup and a Cinnamon Stick
$10
THE VELVET PAIR
Every cocktail has its shadow-a bite that whispers the same smoke, the same salt, the same story. Not garnish. Not afterthought. These are hunter's amuse-bouches: small, feral mouthfuls meant to sharpen the drink and wake the appetite.
$4
SMOKED TROUT CRISP
Cedar-Smoked Trout on a Rye Crisp, with Horseradish Cream, and Pickled Onion
$4
$4
BLUE CHEESE CRACKER
Cave-Aged Blue Cheese with Wildflower Honey and Cracked Pepper on a Rye Wafer
$4
$5
HAZELNUT MUSHROOM PATÉ
Foraged Mushrooms, Roasted Hazelnuts, Thyme, and Smoked Salt, Pressed into a Rustic Pâté
$5
$5
BBQ STICK
Ask Your Server For Today's Smoked Wild Game Jerky Skewer
$5
$5
CABIN DIP
House-made Potato Crisps with a Creamy Onion Dip that feels straight out of the cabin fridge—simple, salty, and impossible to stop eating.
$5
RAW & CURED
$18
NORTH SHORE ELK TARTARE
Elk Loin Chopped Fine, Pickled Ramps, Shallots, Capers, Mustard, Quail Egg Yolk, Cedar Bitters
$18
$16
SMOKED DUCK PÂTÉ WITH JUNIPER GELEE
Duck Liver, Cream, Butter, Shallot, Brandy, Sorrel Mushroom, Focacca Bread
$16
FROM THE FIRE
$16
DUCK CONFIT FOCACCIA
Duck, Caramelized Shallots, Cherry Gastrique, Sorrel Mushroom, Focaccia Bread
$16
$18
GRILLED BISON BITES
Bison Sirloin, Maple Mustard Glaze, Thyme, Smoked Paprika
$18
$20
CHARRED VENISON SKEWERS
Venison Backstrap, Aged Soy, Fish Sauce, Rice Vinegar, Fresh Ginger, Garlic, Gochuang, Spricumgruns
$20
$18
FORGED MUSHROOM + SMOKED CHÉVRE
Foraged Mushroom Mix, Smoked Chevre, Sorrel, Mint, Parsley, Balsamie Glaze with a Hard Rosemary Sprig
$18
DESSERT
$12
MAPLE BIRCH CRÈME BRÛLÉ
Heavy Cream, Egg, Maple Syrup
$12
$12
SPRUCE TIP ICE CREAM SANDWICH
Crisp Waffles with Fresh-Churned Vanilla Bean Ice Cream, Finished with Spruce-Tip Brown Butter Caramel
$12
WEEKDAY TAPAS
Our fire-lit love letter to the North…
FRIDAY ADVENTURES IN DINING
Friday isn't just another night here—it's crossing. A step out of the Northwoods and into something wilder. Five or six new items, it's a campfire tasting-sample, primal, one designed to surprise you.
$16
Fowl of the Forest
Duck Confit Baked into Focaccia, Caramalized Shallots, Cherry Glaze, Seasonal Mushrooms. Rich, dark, and primal—the forest bird reborn by fire
$16
$16
River or Shore
Cold Water Walleye Crudo Kissed with Citrus Caviar, Fennel, Soy, Chili Crunch, Pickled Fresno, Served Alongside Charred Rice
$16
$18
Charred Lamb & Wild Boar
Kofte Spiced with Cumin, Garlic, Aleppo Pepper, Finished with Smoked Yogurt, Chili Oil, Forest Herbs
$18
$16
From the Ground
Grilled Sourdough Loaded with Mushrooms, Brown Butter Herbs, Leeks, Aged Cheese, and Cracked Pepper
$16
$12
Smoke & Sugar
Maple Bírch Crëme Brûlée Crack of Flame over Cream, Maple, Birch Syrup. Sweet, bitter, simple, eternal
$12
MP
The Traveler Special
Safari Night every Friday night at The Velvet Antler isn't about knowing what's coming. It’s about stepping into the unknown—trusting the fire, the hunt and the pan
MP
THE FEAST MENU
A five course, reservation only dinner with the option to add cocktail pairings (for an additional cost). . . . $50
VELVET PAIR BITES
To open the night, one-bite sparks from the woods. Smoked Trout Chip with Horseradish Creme, Blue Cheese and Spruce Cracker Pickled Wild Mushrooms on Pine Toast
FOWL OF THE FEREST
Smoked Duck Leg Confit Glazed in Charred Wild Plum, Dusted with Toasted Juniper, served on Cedar Bark. Primitive elegance.
BEAST OR SHORE
Walleye Crudo with Fried Rice, Cucumber, Afilapeño and 'Eel-vum Sauce—Where Tokyo collides with the North Shore.
FROM THE GROUND
Charred Carrots and Ash-Roasted Beets, Finished with Spruce Creme Fraiche Garden pulled through smoke and wilderness.
SMOKE & SUGAR
Campfire Waffle Bites with Bourbon Duck-Fat Glaze and Torched Marshmallow—A sweet, smoky tribute to the hunt
COCKTAIL COMPANIONS
No feast is complete without its pour. Each course has its shadow in the glass. . . . $25
Campfire Cure
Smoked Maple Bourbon, Marshmallow
Wind Juniper
Gin, Honey Thyme, Prosecco, Candied Lemon
Spicy Fickle Margarita
Agave, Dill, Peppercorn Cheese Curo
CABIN SUPPER
SUNDAY NIGHTS AT THE VELVET ANTLER
Sunday pulls us back to where it all began—the cabin, The food is slower, the light is softer, and stories linger. Cabin Supper is our ritual of comfort. A menu not printed weeks ahead, but written that morning, revealed only when the fire is lit. It's built on what we have, what the woods gave, and what feels right.
THE SPIRIT OF THE MENU
There is no script, no "what's coming next." Every Sunday, the kitchen scrawls a fresh sheet-one night it's venison stew, the next it's charred trout with lemon and spruce, maybe rabbit braised down with root vegetables. Always primal, always familiar, always different. Plates are dropped in the middle of the table—built to be passed, torn, shared. It’s comfort foods, reborn in smoke and cast iron.
BUT THE FEELING NEVER DOES.
THIS IS CABIN SUPPER.
IT CHANGES EVERY WEEK,
BUT THE FEELING NEVER DOES.
$25
Choose Cabin Supper
$25
Or Tapas Menu