FILIPINO-LATINO TASTING MENU

FILIPINO-LATINO tasting menu 

Our Signature Tasting menu underwent a heartfelt transformation as Chef-Owners Mike Brown and Bob Gerken teamed up with their moms, Lupe and Shonie. Together, they created a delicious blend of Filipino and Latino flavors inspired by the food they grew up eating.

Exploring the culinary traditions they grew up with, our chefs have embarked on a journey to share the history and rich flavors of Mexican and Filipino cuisines. This dinner series explores the intersections and common ingredients that bind these two vibrant cultures together.

Join us for this multi-course chef’s tasting menu as we welcome you to our family table. We’re excited to share our family recipes, refined and elevated in true Travail style.

FAMILY TRADITIONS

MIKE & LUPE

Mike's connection to his mom's Mexican American cuisine, rooted in the vibrant culinary traditions of California, brings a sense of home and nostalgia to the table. From the comforting simplicity of bean and cheese burritos to the weekly rituals of tostadas and enchiladas, each dish reflects Lupe's heritage and the flavors that shaped Mike's childhood.

BOB & SHONIE

Shonie's journey from a remote village in the Philippines to the US offers a rich tapestry of flavors and cultural influences. Her fusion of Filipino and American cuisines reflects her kitchen creativity, showcasing the power of food to connect people across cultures. Embracing both cultures, she’s crafted her own style.

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MENU highlights

Lupe’s Tamales:

Featuring Nixta tortilla and masa, Lupe's Tamales bring authentic flavor to the menu.

Bean and Cheese Burrito:

Prepared off a kamal, this dish holds a special place in Mike's heart as he enjoyed it daily growing up.

TOSTADAS & ENCHILADAS:

Expect to find tostadas and enchiladas on the menu, reminiscent of Mik'e’s mom's days in Mexican family restaurants in San Diego.

Pancit and Lumpia:

These Filipino classics, found at every celebration in Bob's childhood, are sure to delight. Bob is bringing his refinement to each dish, giving it the signature Travail-style touch.

Fried Plantains:

Bob enhances this dish by infusing it with sweetness and richness. Fried and glazed with Yuzu and mint, it offers a refined twist that's a must-try for all.

Our goal is always to feature the best and freshest ingredients and cooking techniques.

*Consuming raw or undercooked meats or fish may increase your risk of contracting a foodborne illness.

RESERVATIONS

SEATING TIMES & PRICING

Ticketed reservations available for the prices listed below plus tax. In support of our commitment to providing a living wage and health benefits to our team members, a 21% health and wellness fee will be added to all signature dinner checks at Travail. In accordance with Minnesota Statute §177.23, Subd. 9, this charge is not a gratuity for direct employee service.

Signature Tasting Availability:

Wed/Thurs
6 pm
$135 per person

Fri/Sat:
6 pm, 8:15 pm
$155 per person

Tickets are available for groups of 1-8 guests. We can accommodate larger parties, but we ask that you reach out directly to us at info@travailkitchen.com to book your party.

BEVERAGE EXPERIENCES

Add on wine pairing for the evening or go a la carte. You will have the opportunity to purchase a beverage experience when you dine as well, but it helps our team plan if you select it when you purchase your tickets.

Cocktail Experience $65: Start the evening with a collaborative cocktail between guest and bartender followed by an experience that leans heavily on the bittersweet flavors of amaro, Italian fruits like blood oranges and white peaches, and an array of spirits from all over the world.

Spirit-Free Pairing $55: An assortment of spirit-free beverages for your driver or your favorite non-imbiber. These beverages may include house-crafted n/a cocktails, juices, and other surprises.

A la carte Option: Selection of craft cocktails, wine by the glass or bottle, and spirit-free options for you to purchase when you dine.

SUPPLEMENTS

Add something a little extra special to your dinner with these luxurious supplements. Each item is intended for 2 guests. Choose from Wagyu for $60, Dozen Oysters for $35, or Caviar for $120.

DIETARY RESTRICTIONS

We can accommodate most dietary restrictions except vegan or kosher. You will have the opportunity to let us know any needs you have in the reservation process.

travail FAQs

Got questions? We've got answers! From reservation details to dining policies, we've covered it all to ensure your visit with us is nothing short of extraordinary. Explore our FAQs to find answers to your questions about dining at Travail..

  • We are reservation-only for our tasting menus. However, we serve all à la carte beverages to walk-ins in our Sky Lounge.

  • We do not serve à la carte food, however, we do serve à la carte beverages in our Sky Lounge.

  • Only with our Basement Bar dining experiences.

  • We are open Wednesday - Saturday, from 5-11pm.

  • We do not have a dress code in place.

  • Please give us a call at 763-535-1131, and we will do what we can to make it happen.

  • Our Sky Lounge is open Wednesday-Saturday from 5-11pm for all, no reservation needed.

  • We do not recommend bringing children under the age of 10.

  • Call in advance to make sure we can accommodate them. Our phone number is 763-535-1131.

  • No, we do not allow pets in Travail unless they are trained and certified disability/service animals.

EVOLVING MENUS

The Signature Tasting menu always features an energetic display of our culinary talents. You can expect a multi-course tasting menu of dishes made from seasonal ingredients and other delights we’re currently inspired by led by our chef-owners James Winberg, Bob Gerken, and Mike Brown. The menu changes often, and we invite you to come back throughout the year to experience these changes with us. Join our mailing list to stay up-to-date with our signature ticket releases, new menus and special events.