Late-Night Menu
18
Yuca con Chicharrón Ⓖ
crispy chicharrón and yuca fries tossed in maple bourbon seasoning; served with house-made chipotle queso dipping sauce
18
14
Goat Cheese Balls Ⓥ
three golden-fried goat cheese balls; served with a blackberry-rosemary dipping sauce
14
12
Wagyu Sliders*
pair of sliders topped with melted Gruyère cheese and chipotle aioli on brioche buns; served with house-made pickles
12
11
Skillet Corn Bread Ⓥ
scratch-made with whole sweet corn kernels, fresh jalapeños, and cheddar cheese; served with honey butter
11
28
Grazing Board
a charcuterie tower of hand-sliced salami and aged Parma prosciutto, bratwurst made of bison, elk, wild boar and Wagyu, local and imported cheeses, Mediterranean olives, fresh fruit, house-roasted spiced nuts, house-pickled vegetables, scratch-made fig jam, crostini, and house-made crackers | serves 2-4
28
16
Tater Tot Hotdish
seasoned ground beef, sweet corn, and house-made cream of mushroom; topped with crispy tater tots and cheddar cheese
16
18.5
Twin Cities Poutine
crispy tater tots topped with pot roast, wild mushroom gravy, cheese curds, and melted MN AmaBlu blue cheese
18.5
14
Homestyle Mac and Cheese Ⓥ
creamy three-cheese sauce; topped with toasted bread crumbs | add bacon or wild mushrooms 2; roasted chicken 3; steak 5; lobster 12
14
18
10,000 Lakes Chicken Pot Pie
roasted chicken, mushrooms, potato, mirepoix vegetables, Minnesota wild rice, and sweet corn; topped with cheddar cheese and scratch-made puff pastry
18
18
MN Favorites Sampler
a taste of three Modern Minnesota Favorites: Tater Tot Hotdish, 10,000 Lakes Chicken Pot Pie, and Twin Cities Poutine
18
18
Charcuterie
hand-sliced salami, pepperoni, aged Parma prosciutto, mozzarella, and MJK red sauce; drizzled with balsamic glaze
18
17
Carnitas
slow-roasted pork, grilled sweet corn, red onions, jalapeños, mozzarella, queso fresco cheese, and house-made roasted chipotle salsa; drizzled with seasoned sour cream
17
17.5
Prosciutto
hand-sliced aged Parma prosciutto, house-made fig jam, roasted pears, Brie cheese; topped with arugula and drizzled with balsamic glaze
17.5
18
Wild Mushroom and Sausage
roasted wild mushrooms, hand-crafted hot-honey Italian sausage, pimento goat cheese, sweet & tangy pepper drops, chili flakes; drizzled with EVOO
18
16
Margherita Ⓥ
herb-roasted tricolor tomatoes, mozzarella, MJK red sauce, fresh basil; drizzled with basil oil | add avocado 5
16
13
Cheese Ⓥ
mozzarella | choose: pesto, MJK red sauce, or thyme cream sauce
13
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Additional Toppings
avocado, steak 5 | aged Parma prosciutto, birria, hot-honey Italian sausage, or bacon 3 | pepperoni, chorizo sausage, roasted chicken, or pepper drops 2 | wild mushrooms, caramelized onions, or herb-roasted tricolor tomatoes 1.5 | extra mozzarella cheese, green olives, pickled onions, fresh spinach, or jalapeños 1
-
-
Vegan Toppings Ⓥ+
Beyond Meat chorizo 4 | plant-based mozzarella 3
-
5
Cauliflower Crust Ⓥ+ Ⓖ
substitute on any pizza
5
Ⓥ+ - vegan, plant based | Ⓥ - vegetarian | Ⓖ - gluten-free | Ⓖ^ - gluten-free, but contains a component cooked in a mixed-use fryer; this establishment is not a dedicated gluten-free facility | *Notice: Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Because we cannot guarantee that our products will be free of the eight major allergens identified by the FDA, please inform your server if a person in your party has a food allergy. Food allergens (including tree nuts) are present at Mason Jar Kitchen & Bar. Some of our products may be manufactured in a facility that processes peanuts.