Georges Vigouroux Winemaker Dinner
6:00 PM18:00

Georges Vigouroux Winemaker Dinner

JOIN US!!! Wednesday, August 28th as we welcome Bertrand Vigouroux, owner and winemaker of Georges Vigouroux Estate. A stunning winery making world class Malbec's from Cahors, France. Chef Ruiz has created an exquisite menu to pair with these savory selections from Georges Vigouroux Estate.

First Course 

 ~ Seared Scallops, carrot vanilla puree, shaved fennel~ 

Georges Vigouroux, Gaillac Le Goulayant Blanc 2016

Second Course

 ~ Pistachio crusted salmon, saffron bomba rice, spinach, charred butternut squash ~

Georges Vigouroux, Cahors Malbec Gouleyant 2017

Third Course

 ~ Braised duck, truffle- rosemary potatoes, baby carrots, orange gastric ~

Georges Vigouroux, Cahors Château Lafleur de Haute-Serre 2016

Fourth Course

 ~ Cardamon-peppercorn crusted sirloin steak, potato-califlower puree, mustard demi glaze  ~ 

Georges Vigouroux, Château de Haute-Serre, Cahors 2014 & Georges Vigouroux Château de Haute-Serre, Cahors Cuvée Prestige 2016

Fifth Course

 ~ Vanilla sponge cake, coffee liqueur, mascarpone creme ~ 

$65/person not including tax or gratuity

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12th Annual Aphrodisiac Wine Dinner
6:00 PM18:00

12th Annual Aphrodisiac Wine Dinner

Chef Ruiz and Leslee Miller of Amusée are back! Join us for our 12th year celebration.  Their combined love of food and passion for wine, will keep you engaged throughout the evening. You will not find a better pairing of food and wine than Hector and Leslie's. Join us for a night you won’t forget.

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Five Course Wine Dinner
6:00 PM18:00

Five Course Wine Dinner

Spanish Wine Dinner

We will be joined by our dear friend, Holly Wing of DeMaison Selections. DeMaison is a boutique importer, best known for its impeccable lineup of Spanish wines. They have a carefully curated list of small-scale, honest-to-goodness producers who would sooner cut off their right arm than cut corners on quality. Chef Ruiz has created a bespoke menu of Spanish dishes intended to harmonize beautifully with the wines being featured.

Reception: 6:00 pm
Dinner: 6:30 pm

$70 per person
(does not include tax or gratuity)


La Cigarrera Manzanilla, ATXA Vermouth Blanco, Avinyó Cava Brut Reserva

Clams in a fresh herb broth, with grilled bread
& piquillo butter
Ameztoi Txakolina, Getaria, Spain 2016

Saffron Fideos, seared baby scallops, lemon butter sauce, with crispy padrones
Bodegas Ostatu Rioja Alavesa Blanco, Rioja, Spain 2016  

Patatas a la Riojana
Braised potatoes with palacios chorizo in a spicy pimento sauce
Luberri Rioja Biga Crianza, Rioja, Spain 2012

Seared Rosemary Baby Lamb Chops, served with a saffron Bomba rice, confit of artichoke & asparagus, Sastre Crianza red wine reduction
Viña Sastre Ribera del Duero Crianza,  Ribera del Duero, Spain 2011

Crema Catalana with a citrus, apple, fennel compote
El Molino Real MR, Malaga, Spain 2012

To secure a reservation, please call us at 612-824-4441 or simply make a reservation online. Hope you can join us!

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Minneapolis Farmers Market Chef Challenge
10:00 AM10:00

Minneapolis Farmers Market Chef Challenge

Ready.  Set.  Cook!  Local chefs Gerard Klass (original chef with Crave Restaurant Group) and our own Hector Ruiz are preparing for a head-to-head competition for the coveted title, Master of the Market 2017.  The sixth annual COUNTRY Financial Chef Challenge will take place at the Minneapolis Farmers Market on Saturday, August 12 at 10:00 a.m. with Master of Ceremony, Paul Koffy (Morning Drive Host, BUZN 102.9 FM and food lover).  After a 20 minute, $50 Market shopping spree, and 30 minutes of cooking, a panel of celebrity judges will evaluate the dishes based on taste, presentation, creativity and adaptability to re-creation at home.

Come join us for this special event. Learn new ways of utilizing local produce in your own dishes, cheer on the chefs and enjoy the Minneapolis Farmers Market! It will be a day filled with fun and creativity.

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Four Course Pre Fixe Dinner with Wine Pairings
6:00 PM18:00

Four Course Pre Fixe Dinner with Wine Pairings

Meet Oriol Bargalló of Parés Baltà Winery while enjoying a
 "Four Course Pre-Fixe Dinner" paired with a few of his favorite wines at Cafe Ena!

Oriol will be sharing his delicious wines from Penedés, Spain. This is a casual event where you choose your reservation time between 6pm & 8pm and Oriol will be in house to answer all your questions. 

$45/per person
(does not include tax or gratuity)


Amuse Bouche
Watermelon wrapped in serrano ham, arugula, citron oil
(Parés Baltà Cava Brut, Penedés, Spain NV ) 

1st Course
Cucumber, fresno gaspacho, crab-shrimp ceviche, micro greens
(Parés Baltà Blanc de Pacs. Penedés, Spain ) 

2nd Course
Pan frito, honey goat cheese, bacon wrapped dates
(Parés Baltà Ros de Pacs, Penedés, Spain ) 

3rd Course
Herb Crusted Rack of Lamb, caramelized brussel sprouts, oyster mushrooms, red wine reduction
(Parés Balta Mas Petit, Penedés, Spain)

4th Course
Raspberry Sorbet

 ~Menu can be modified for Pescetarians ~

To secure your reservation between 6pm & 8pm please call us at 612-824-4441 or simply make a reservation online

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Mother's Day Brunch
9:00 AM09:00

Mother's Day Brunch

Join us for Mother's Day Brunch May 14th from 9am to 3pm. We will be offering a menu with both breakfast and lunch items.


Classic Orange, Guava, Mango $7


Strawberry or Banana Pancakes
Maple simple syrup, pineapple-orange sausages and two fried eggs  $10

Mango French Toast
French toast in vanilla batter with two eggs, bacon, and mango syrup  $13

Curry chicken, vegetable fried yucca, rice, cilantro  $13

Ropa Vieja
Tomato-cilantro beef stew, served over moro rice, sweet bananas, fried egg  $13

Fried Yukon Potatoes, baby, spinach, zucchini, fried egg, chipotle hollandaise sauce  $12

Wild Mushroom Quesadilla
Sautéed wild mushrooms in a quesadilla with jack cheese, white rice, black beans sour cream, and Pico de gallo  $12

Huevos Rancheros
Two fried eggs over black bean tostada with roasted tomato salsa, Pico de gallo, and cotija cheese  $12

Fried tortillas cooked in a creamy tomatillo salsa served with a chicken tinga, fried egg, pico de gallo, Mexican sour cream, and cotija cheese  $12

Rib Eye Steak
Honey-chipotle marinated rib eye steak served with citrus asparagus, fried eggs, and hollandaise sauce with toast  $18

Cheddar and jack pepper cheese, spinach, roasted peppers, served with beans and rice  $12

Chipotle Eggs Benedict
Two free range poached eggs, served over honey ham, Patisserie 46 toast, in ahollandaise sauce with citrus asparagus  $12

Seared salmon served over Yukon mashed potatoes, sautéed spinach, lemon butter sauce, garnished with pineapple salsa  $14

Seared petite tenderloin, fried egg, ham and French fries drizzled with chimichurri  $14

Goat Cheese & Zucchini Omelette
Eggs, goat cheese, zucchini, peppers, moro rice, sweet plantain  $13

Para los Niños

Kids Pancake
Two buttermilk pancakes served with bacon $6

Kids Huevos
Scrambled eggs and toast served with bacon $6

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Six Course Spanish Wine Dinner
6:00 PM18:00

Six Course Spanish Wine Dinner

Please join us for a very special "Wine Dinner" at Cafe Ena. We will be joined by 3 Spanish Winemakers, from 3 different
regions of Spain!  

Tuesday, April 25th
6:00 pm Reception
6:30 Dinner
$75 (excluding tax & gratuity)

1st Course
Quince/sea salt, chicken liver mousse, egg yolks/lemon caviar
Garciarevalo, Casamaro, Rueda, Spain

2nd Course 
Citrus scallop tartare, candied ginger, basil oil, Goat cheese crema
Garciarevalo, Tres Olmos (old Vine Verdejo) Rueda, Spain

3rd Course
Bacon wrapped dates, potato chorizo, piquillo sauce, saffron aioli
Costers del Priorat Petit Pissarres, Priorat, Spain

4th Course
Duo Salmon

Seared salmon, Smoked Salmon, Honey truffle,  caramelized cauliflower,
charred leeks, with red wine reduction
Mencos Rioja, Spain

5th Course
Braised short rib, escabeche mushrooms, yukon potato-cauliflower puree, pimenton oil
Trinidad del Conde de Hervías 2013 Rioja, Spain
& Conde de Hervias
Rioja 2008, Rioja, Spain

6th Course
Dulce de leche rice pudding donuts with a porto marscapone crema,
citrus berries, citron oil.

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Aprodisiac Wine Dinner
6:00 PM18:00

Aprodisiac Wine Dinner

February 13th, 2017
6pm Sparkling Reception | 6:30 Dinner
$85 per person
(Does not include tax or gratuity)

Amuse Bouche
Honey Mascarpone/ smoked salmon bite
Markus Huber Hugo Sparkling Rosé- Traisental, Austria

First Course
Duo of Oysters
Fresh Oyster with a roasted red pepper aioli
Fried oyster with cucumber-yellow ahi sauce.
Brick House Vineyards Chardonnay "Cascadia" Willamette Valley, OR

Second Course
Avocado-honey mousse, citron Blue Crab, red pepper, honey radish.
Zlatan Pošip ~ Makarska, Croatia

 Third Course
Baby arugula, honey-truffle goat cheese, olive oil, strawberries, 
watermelon-strawberry vinaigrette.
J. Bouchon Pais Salvage, Maule Valley, Chile

Fourth Course
Roasted artichokes, asparagus, creamy polenta, sea bass fries, 
fig-balsamic glaze.
Coto de Gomariz ‘The Flower and the Bee’ Treixadura ~ Ribeiro, Spain

Fifth Course
Cardamon-pumkin seed crusted lamb, pumpkin seed-tomato sauce, roasted banana potatoes, fennel, cherry sauce.
Flegenheimer Bros Paisant Red (Grenache/Syrah) ~ McLaren Vale, Australia

Sixth Course
Chocolate stuffed canal with cherry-strawberry sauce, and coffee dust.
Ferraris Malvasia Di Casorzo ~ Piedmont, Italy

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