Thanksgiving 2017

Upon great demand, Tonic will offer a full plate turkey dinner the week of Thanksgiving to include smoked local organic turkey, scratch dressing, house made gravy, cranberry-orange compote, seasonal vegetables, & fresh bread all for $ 20 a plate. This meal can be enjoyed at Tonic the three days prior to Thanksgiving or can be taken to go. Please call ahead for multiple orders of this special. Thank you, we look forward to serving you and your family!

Holiday Platters 2016

Choose 2 scratch made dips & 3 veggie crudites to make a build your own platter that will serve 8 - 10 people for $ 35. Veggies are organic & locally purchased when possible

Scratch Made Dip Choices (Vg)~ Farmhouse (ranch-like), Roasted Red Pepper, Local Beet Hummus with Walnut-Herb Crumble, Cannellini Pesto. Kale, Goat Cheese & Red Pepper Dip (V)

Fresh & Hearty Veg Choices ~ Red Pepper Strips, Pea Pods, Roasted Red Skinned Potatoes, Braised Radishes, Skin-on Carrot sticks

Stuffed Mushrooms ~ onion, fresh herbs, lemon. Choose crab or Quinoa stuffing (Vg). Platter of 25 mushrooms enough to feed 6 - 8 people. Either protein $ 32

Chickpea Bites ~ crusty bread, cucumber, deviled chickpea spread, chive. 18 ~ $ 25 (Vg)

Roasted Garlic Wild Rice Baguette Loaves ~ 2 loaves of crispy on the outside, soft on the inside bread to accompany your evening meal $ 15 (V)

Tabbouleh Salad Bowl ~ cucumbers, tomatoes, mint, parsley, lemon. 6 - 8 ppl $ 40 (Vg)

Harvest Salad ~ thyme scented squash, Crimini mushroom, red onion, dried cranberry, roasted almonds, local Goat Cheese, house made balsamic dressing. Salad for 6 - 8 ppl $ 40 (V)

Eastern European Dinner for 4 ~ 25 handmade Pyrohi (stuffed with house cured sauerkraut & seasoned mashed potatoes) and served with 32 oz (1qt.) Ukrainian Borscht soup and sour cream on the side for both $ 75 (V)

Chef's Lasagna with fresh house salad in Vegetarian $ 45 // Vegan $ 50 // Carnivore $ 55

Call Nicci @ Tonic 258-5224 to place your order or email

For Thanksgiving order by Monday November 21st ~ noon to pick up between 4 & 8 pm on Wednesday Nov 23rd. For Christmas order by Wednesday December 21st by noon ~ for pick up between 2 & 5pm on December 23rd or 24th, your choice. 



Christmas Meals ~ Pre Order

Tonic will be open to pick up your pre-ordered meal option on Christmas Eve 9am to 4 pm

This year's offerings to include:

Hummus Platter ~ includes fresh roasted garlic hummus, pita bread, carrot & cucumber chips, marinated olives, fresh lemon, black salt $ 25 (4ppl)  // $ 45 (6-8ppl)  // $ 65 (10ppl+)

All family meals include a choice of fresh salad or soup ~ soups to include Christmas Eve Ukrainian Borscht (gf, served w/beef for the holiday), Vegan Black Bean (gf/df), or Smoked Turkey & Wild Rice. Salad choices to include Roasted Beet, Pecan with local Bleu cheese salad tossed in a French vinaigrette or our Fall Harvest salad with roasted butternut squash, Crimini mushrooms, dried cranberries tossed in a balsamic vinaigrette.

Family meal option # 1 ~ Leek, corn, & quinoa stuffed tri-colored peppers $ 55 (this is a Vegan/gluten free meal)

Family meal option # 2 ~ Eastern European Meal ~ includes your soup choice (we prefer Borscht here) Ukrainian Pyrohi stuffed with seasoned mashed potatoes & house made sauerkraut, and Holubchi which are Ukrainian stuffed cabbage rolls with rice and onion in a tomato sauce. This meal is $ 20 a person. (this meal is vegetarian, with the exception of the Borscht. If you want Borscht without meat please let us know)

Family Meal # 3 ~ Smoked Turkey Pot Pie ~ an old school meal to warm your family heart & soul, scratch made gravy, slow roasted bird & vegetables. Served with garlic bread $ 45

Family Meal # 4 ~ Chef's Lasagna served with garlic bread ~ Vegetarian $ 45 // Vegan $ 50 // Carnivore $ 55

Family Meal # 5 ~ Christmas Breakfast! Wake up to a no stress morning courtesy of Tonic. This meal includes our famous cranberry wild rice stuffed French toast with cranberry cream and Michigan maple syrup. This meal is enhanced with peppered bacon or vegan sausage and fresh fruit of pineapple & grapes. A carafe of fresh squeezed orange juice makes this a cozy morning to remember $ 45 (4ppl)

Desserts ~ House made pies in local sweet potato or blueberry~lime $ 18. Vegan chocolate avocado tart $ 40. Maple bread pudding $ 6 per person

Please email or call Nicci @ 258-5224 to finalize your holiday experience. As always, we thank you for your business and trust in us on this special meal day.

A Vegan Thanksgiving

A Vegan Dinner for 10 // $ 75 a person ++ tax

Vegan Pull Apart Whole Wheat Dinner Rolls

 To Start ~ Ginger ~ Carrot Soup OR Arugula, Beet & Pine nut Salad with a Tarragon/Orange Vinaigrette

 Main ~ Wild Rice, Cranberry & Walnut stuffed Butternut Squash OR Mushroom & Lentil Shephard’s Pie OR Vegan Chef’s Lasagna (can be made gf upon request)

 Sides ( Choose 3 ) ~ Celery Root, Apple & Potato Puree, Spiced Yam Mash, Scalloped Corn, Roasted Roots (beets/carrot/squash), Seared Brussel Sprouts, Jalapeno Corn Bread, Cranberry/Orange Sauce

 To Complete ~ Avocado Chocolate Fudge Tart w/ Pretzel crust & date caramel crème OR Apple Cranberry Galette

Thanksgiving Meals Pre Order by 11/21

Tonic Thanksgiving take away offerings ~                                  order by Sat Nov 21 for pick up Wednesday Nov 25

Order by calling Tonic @ 258-5224, pick up will be Wednesday at a predetermined time

Choose one item or create a meal, let Tonic do the cooking!


Hot Kale & Red Pepper Dip          

pita, carrot & cucumber chips $ 6 pp

 Cauliflower Fondue

goat cheese fondue $ 12 ea


Ginger Carrot Soup

$ 25 ~ 4 quarts

Fall Harvest Salad    

local squash, cranberry, almond $ 8 pp

 Roasted Roots

thyme scented local collection, spiced nuts, goat cheese $ 7 pp

 Seared Brussel Sprouts

crispy baked onion $ 6 pp

 Spiced Yam Mash

sweet potatoes, garnet yams, ginger, clove $ 6 pp


Roasted Bird & Gravy

local organic turkey or chicken, special sauce $ 10 #

 Chef’s Lasagna

vegetarian, vegan, or carnivore

$ 45 // $50 // $55

Lentil & Mushroom Shephard's Pie

vegan $ 50



Cranberry orange sauce $ 3 pp

Homemade Pie                                                                                                                                        cranberry/apple, sweet potato, or Vegan Pecan with vanilla cream $ 15 ea

Bread Pudding $ 5 pp



Tonic has a new chef!

Attention Tonic guests & friends ~

Tonic has a new chef! 

James Sisler loves a challenge. For 28 years he has worked in food service as a line cook, sous chef, and pastry chef in a variety of restaurants in the Upper Midwest. His new role as Chef at Tonic will provide that challenge as he takes the fresh locally-sourced ingredients available that day and turns them into healthy, delicious dishes that nourish body and soul.

Sisler says the small, family atmosphere was one of the things that drew him to Tonic. He relishes the opportunity to help develop the menu and add items like the fresh peach mousse he made recently. “Creating dishes with the ingredients that inspire me at the moment is something I love to do,” said Sisler. “Local, seasonal food is great, but it presents a challenge, too, because you don’t necessarily know what you’ll have for ingredients in a given week.”

Tonic Owner Nicci Sylvester says the addition of Sisler will help her take Tonic to the next step – adding elevated flavors and more elegantly composed dishes to the menu. “We are known for our juices, wraps and salads,” said Sylvester. “With James here we will be developing the menu and offering more creative specials, expanding our offerings for evening and holiday meals, and upping the ante in terms of flavor combinations and customer service. I am thrilled to have him as part of the team at Tonic.”

Tonic Local Kitchen & Juice Bar is the creation of Nicci Sylvester. It opened in November 2013 and is a neighborhood gathering place that serves fresh food made from local ingredients. In January 2015 it was chosen by WCCO Viewers as the best juice bar in Minnesota.

Contact:               Nicci Sylvester,

Summer Is Here!

Hello Families! Hope you are enjoying our wonderful weather & getting outdoors!

For the summer months we are going to have to put our weekly meals on hold. I am finding with all of our events and festivals we attend it makes it difficult, plus we all just want to eat a salad because its so hot anyway!

Stay tuned it wont be forever, right now I'm thinking around back to school time.

I also wanted to let you know we have added a new chef to our team so look forward to even greater meal offerings once he gets in a gets comfortable.

Thanks so much to you all!