A Fall Menu Built for Minnesota
Restaurant Week is back at LaunchPad Golf The Meadows, and this time the kitchen is cooking for fall.
Running October 19-25, this season’s menus lean into everything that makes October dining worth getting out of the house for—smoke, squash, braised greens, warm bread pudding, and a fried walleye sandwich that couldn’t be more Minnesota if it tried.
If you’ve joined us for Restaurant Week before, you already know the move—book early. If you haven’t, this is the week to find out why people keep coming back.
Why Restaurant Week at LaunchPad Golf Keeps Surprising People
When Twin Cities Live’s Ben Leber and Kelli Hanson sat down for Restaurant Week, the takeaway was simple: nobody expected food this elevated from a golf entertainment venue. Four local food and travel influencers came to the same conclusion after working through the full three-course experience.
That’s the standard every Restaurant Week menu here is built to, and October’s is no exception.
Restaurant Week Menus at LaunchPad Golf The Meadows
Two-Course Lunch | $22
Lunch opens with your choice of starter: a simple salad with baby lettuce, cucumber, tomato, red onion, and buttermilk dressing, or the OG “Caesar” with grated parmesan, crouton “crunch,” and roasted garlic dressing.
For the main, it’s a fried walleye sandwich on toasted ciabatta with lemon-caper aioli, fennel slaw, and French fries, or shoyu chicken with Hawaiian mac salad and steamed rice.
Two courses, twenty-two dollars, and a lunch break you’ll actually look forward to.
Three-Course Dinner | $42
Dinner starts with vegetable croquettes: cauliflower, chickpeas, and potato with curry mayo.
From there, choose one of three entrées:
- Smoke Plate: smoked chicken leg quarter, smoked cheese dip, garlic-dill ice box pickles, barbecue corn “ribs,” pickled red onions, and herb bread pudding. A fall comfort plate with a lot going on, in the best way.
- Pan-Seared Chilean Sea Bass: miso-squash puree, braised greens, and yuzu beurre blanc.
- Pasta Alla Vodka: whipped ricotta, housemade vodka sauce, fresh chopped herbs, and grilled ciabatta.
Dinner closes with the Banana Nana: banana bread cake, whipped banana creme, dulce de leche, sea salt, and hazelnut crunch.
Any one of those entrées in a three-course dinner for $42 is the kind of math that’s hard to argue with.
Reserve Your Table Early
Restaurant Week tables go quickly once the week gets rolling, and dinner fills up fastest.
Call 952.496.6800 or reserve online to lock in your preferred time. Walk-ins are always welcome, but a reservation is the safer bet.
Restaurant Week runs October 19-25, for both lunch and dinner service during regular dining hours.
