Membership by application only
Grown around the lake.
Plated for your table.
Tonka Table is a members’ dinner service for Excelsior area families. Chef crafted, fully organic, and cooked without a drop of seed oil, delivered weekly to a small circle of homes on Lake Minnetonka.
The concept
A private kitchen,
not a meal kit.
Every dinner starts with ingredients we already know: grass fed beef, pasture raised chicken, wild caught salmon, organic produce sourced close to home. Our chefs cook it from scratch in a downtown Excelsior kitchen, then send it straight to your door, ready to heat and still yours to plate.
Zero seed oils
Every dish is finished in grass fed butter, ghee, tallow, olive oil, or avocado oil. Nothing else touches the pan.
Fully organic
Produce, grain, and protein sourced from farms and ranches we already trust, with traceability on file for every claim.
Chef batch cooked
Not assembled from a bag. Cooked from scratch in small batches by a team of five chefs, twice a week.
This week’s board
New board every seasonEight mains. Take as many as the week needs.
$195 per week
Three is the minimum. Flex up whenever the week calls for it, then flex back down.
Grass Fed Beef Bolognese
San Marzano tomato, red wine, tallow, cassava pasta.
Pasture Raised Chicken Piccata
Ghee, capers, lemon, fingerling potatoes.
Wild Sockeye Salmon
Brown butter, dill, roasted heirloom carrots.
Bison Meatball Marinara
Grass fed bison, olive oil marinara, spaghetti squash.
Free Range Turkey Chili
Heirloom beans, avocado oil, cultured sour cream.
Tallow Braised Short Rib
Root vegetable mash, red wine jus.
Coconut Curry Chicken Thigh
Coconut cream, ghee, jasmine rice.
Herb Crusted Heritage Pork
Herb butter crust, roasted brussels sprouts, apple.
Five meals this week and three the next is fine by us, and you can always round a lighter week out with individual meals, snacks, or morning options from the a la carte menu below. The board itself turns over with the season, so it will not be the same eight dishes twice. Zero seed oils, always.
Request an InvitationBeyond the weekly board
A la carte, for the rest of the week.
Members can add individual meals, protein snacks, and morning options to any weekly order, no separate delivery required.
Individual
Meals
- Single portion, any board dish$24
- Kids plate, half portion$16
Protein
Snacks
- Pasture raised hard boiled eggs, six$7
- Grass fed beef jerky, tallow seasoned$9
- Herbed chicken salad cups$11
Morning
Options
- Overnight oats, maple tallow or wild blueberry$8
- Baked egg cups, spinach and gruyere$9
- Breakfast sausage, pasture raised pork$10
Special requests
Allergies, a birthday dinner, a dish from your own family recipe. Tell us in your application or write the kitchen directly. If it fits our sourcing, we will cook it.
The weekly rhythm
One order. One delivery. Every week.
Thursday
Next week’s menu goes out to every member.
Saturday night
Selections are due, however many meals the week calls for.
Sunday
We source the ingredients and prep most of the food.
Monday morning
The chef comes in and finishes the cooking.
Monday afternoon
Everything is delivered out to your door.
Sourcing and standards
What is never in our kitchen.
Never
- Canola oil
- Soybean oil
- Vegetable oil
- Corn oil
- Sunflower oil
- Added sugar
Always
- Grass fed and pasture raised protein
- Wild caught fish
- Organic, regionally sourced produce
- Butter, ghee, tallow, olive oil, avocado oil
- Ingredients you could name yourself
Every farm and ranch relationship is one we already have, with documentation on file for the claims on our board. When the season turns, our regional network takes over so the standard never slips, even in a Minnesota winter.
The rollout
A small pilot first. The whole lake by May.
We start deliberately. A private pilot of fifteen to twenty households in January, cooking through a full winter before anyone else joins. Membership opens by application on May first, building toward one hundred households across the lake.
January pilot, by invitation
households at full capacity
Delivery zones
Pilot member terms
- Price locked through the first year
- First access to new board dishes
- A seasonal Chef’s Table dinner at the kitchen
- Carried over automatically when applications open in May
Request an invitation
January pilot spots are limited to twenty households. Everyone else is warmly welcomed starting May first.