fine dining

Fine Dining Option:

  • Invite your best friends to a small but elegant dinner party

  • Minimum of four couples (8 people); maximum of six (12 people)

  • Served on the upper veranda (weather permitting)

  • Provide your own wine and spirits (we will serve you)

Invite your friends to a small but elegant dinner party and enjoy an exquisitely prepared four course gourmet dinner served on the Sacred Clay veranda (weather permitting).

Let Chef Matt prepare a multi-course, chef-driven seasonal dinner for your special evening at the Inn accompanied by family or friends.  Imagine the opportunity to have an elegant meal prepared just for you and enjoyed outside on a warm summer evening.

Bring your favorite bottle of wine (and/or spirits), which we will serve you, and take your time having a freshly made, delectable dinner from the first course to the last.  

You will have the choice of three menus to choose from - each an outstanding taste experience.

A minimum of four couples (8 individuals) and a maximum of six couples (12 individuals) - $150 per person (plus tax).  There are no extra charges - this is an all-inclusive fee.

Guests must be booked for at least one night at the Inn to enjoy this experience.

Contact Fred at the Inn to plan your customized dinner.

507-467-9605 or

About chef matt

Matt Ranfranz was born and raised in Rochester, Minnesota where his love for cooking began at a young age.  As a teenager, he loved spending time in the kitchen with his mom and grandmother, learning family recipes.  In high school, he worked as a line cook at the Rochester Athletic Club where he found enjoyment in creating dishes along with a high school cooking class, Creative Foods/Foods for Life.  This experience, early on, led to his decision to pursue a culinary arts degree at Saint Paul College.  

While in school, he worked at the established Grand Avenue D'Amico & Sons in St. Paul.  After graduation, Matt began working in fine-dining established throughout the Twin Cities and worked up the kitchen ranks from prep cook to sous chef, and finally becoming an Executive Chef at multiple well-known restaurants.  Some of these include the Hotel Minneapolis, Borough & Parlour, The Happy Gnome, Normandy Hotel, The Como Zoo, and Common Roots Catering.  

In 2016, he returned to Rochester and has since been a Chef at Mayo Clinic-St. Mary's Hospital, Le Petit Cafe, Pescara and Rochester Golf and Country Club.  Matt has a passion for creativity, finding balance in every component of a dish, and is passionate about delivering unforgettable experiences with his modern, yet refined touch.  His enthusiasm for cooking is contagious, and his personal nature is engaging and relaxed.

he is truly "the gifted gourmet"