Rivertown Inn

Rivertown Inn - 306 West Olive Street - Stillwater, MN 55082 - (651) 430-2955

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Cooking Classes at Rivertown Inn
Private Luncheons and Dinners at Rivertown Inn
Ray Remler, chef at Rivertown Inn
at Rivertown Inn
at Rivertown Inn

Off-Site Catering

Rivertown Inn offers monthly culinary classes -- three hour sessions that feature hands-on instruction, plentiful food and wine samplings, and a take home recipe booklet of the menus from the day.
Rivertown Inn is the premier setting for a wide range of elegant private events. We offer two main dining rooms for the intimate dining, perfect for a special gathering of family and friends.

Make it something special with a private party cooking class.  Let Chef Ray create a special menu and class to suit your fancy, featuring seasonal specialties, flavor-packed ingredients, and the freshest produce.

For reservations and information:

Please talk to the Chef or to a member of our staff to inquire about designing your own culinary event at Rivetown Inn.

Holiday parties at Rivertown Inn


Celebrate Valentine's Day with an all-inclusive room and dinner package at Rivertown Inn.
Enjoy a five-course gourmet dinner for two with wine prepared by Chef Ray Remler
on the night of Friday, February 14th, and stay overnight in one of our luxurious suites and bedchambers. 

Main House Bedchamber/Dinner Package: $365.00
Main House Suite/Dinner Package:  $445.00
Carriage House Grand Suite/Dinner Package:  $545.00
Pricing does not include tax or gratuity. 
This package cannot be combined with any other offers, specials, coupons or certificates

Reservations are required.  Please call (651) 430-2955 for more details and to make your reservation.


Prepared by Rivertown Inn Chef Ray Remler

Roasted Tomato Crostini with Asiago Cheese and Fresh Oregano
Poached Pear Crostini with Gorgonzola, Toasted Walnuts and Truffle Oil

Roasted Red Beet Soup with Sour Cream

Grilled Caesar Salad
Grilled Hearts of Romaine with House Croutons and Parmesan

Entrée, your choice of:

Northwest Seared Salmon Filet with Citrus and Sesame Seeds
served on a bed of Sautéed Fennel and Shiitake Mushrooms
drizzled with a Red Pepper Infused Tarragon Olive Oil


Steak Diane Grilled and Roasted Filet Mignon
Served with a Guinness Crimini Reduction
Garlic Gratin Potatoes and Asparagus

Moulton Chocolate Cake of Belgium Dark Chocolate with Fresh Raspberries
and Chantilly with a White Chocolate Dipped Strawberry