WÓYUTE IKČÉKA
Wóyute kiŋ de Khéya Wíta etáŋhaŋ k’a Mnisóta Makhóče etáŋhaŋ, déčhiya mní kiŋ sóta.
OWAMNI restaurant
Owámni kiŋ Dakóta Wóhe Wičhášta de káǧe. Ikčéya wóhe wičhášta Sean Sherman k’a ikčéya wóhe wíŋyaŋ Dana Thompson waŋná ečháda owóte thípi kiŋ yuíŋyaŋkapi.
Walk-in seating available on our patio on a first come, first served basis (weather permitting)
Ptanyétu • FALL
Plant • Wathótho
THREE SISTERS STEW • Squash Broth • Tepary Beans • Hominy • $14
TEPARY BEAN DIP • Wild Rice Cracker • Tostadas • $11
SOFKEE • Corn • Spicebush • Maple • Berries • $12
SWEET POTATO • Maple Chile Crisp • $15
TRUE WILD RICE • Hand Harvested • $10
MARGICHOU • Caramelized Sweet Corn + Onions • Green Tomatoes • Warrior Blend Seasoning • $12
FIRE ROASTED PUMPKIN • Guajillo Salsa • Chili Crisp • Tortillas • $16
Game • Thadó
OYSTERS • Poblano Mignonette • $24 for 6 / $42 for 12
SUPERIOR WHITE FISH CAKE • White Fish • Smoked Walleye • Wojapi• Crabapple Butter • $25
CRICKETS + POPCORN • Seed Brittle • $12
ELK BEANS • Smoked Elk • Tepary Beans • $18
VENISON SPOON BREAD • Braised Venison • Spoon Bread • Berry Salsa • Tortillas • $16
BISON POHYA • Wojapi Glaze • $14
SHAVED BISON PICANHA • Roasted Berries • Pickles • Squash Aioli • Cured Duck Yolk • Pumpkin Oil • $28
To Share • Wakšíka Thanka
HALF DUCK • Maple Glaze • Squash Purée • Roasted Berries • $50
SMOKED BISON RIBEYE • Braised Greens • Sweet Potato Mash • Bison Stock Reduction • $68
STUFFED POBLANO • Picadillo • Walnut Mole • Prickly Pear • $32
Sweet • Skúya
PAWPAW CUSTARD • Squash Caramel • Fermented Berry Dust • Nuts • $12
WILD RICE PUDDING • Hazelnut Sun Butter • Sunflower Brittle • Honey • $12
TORTILLAS • TOSTADAS • $2
Sauces • Iyúdthuŋ • $1
Chimichurri • Hot Sauce • Guajillo Salsa • Wojapi • Maple Chile Crisp Oil • Garlic Squash Aioli*
NIIBIN DRINK MENU
ZERO-PROOF COCKTAILS • $12
MIINIKAA • THERE ARE MANY BLUEBERRIES
Blueberry• Lemon Balm • Mint
MISKOMIN • WILD RED RASPBERRY
Raspberry • Linden Flower Hawthorn Berry
MANDAAMIN • SWEET CORN
Sweet Corn • Bergamot • Safflower• Chamomile
NIIBIN SHRUB • SUMMER SHRUB
Zucchini • Ginger • Mint • ACVinegar
ESPRESSO
We are happy to support Indigenous coffee roasters, Native Coffee Traders, located on the Poospatuck Reservation as well as The Manos Campesinas Cooperative in Guatemala
HOT
¡Viva! Peruvian Light Roast Guatemala Single-Origin Dark Roast
Double Shot • $6
Americano • $6
Wild Pepita Latte • $8
Wild Pepita Cappuccino• $8
ICED
Ancient Trail Medium/Light Cold Brew• $6
Americano • $6
Wild Pepita Latte • $8
SWEETENERS • $1
Elderberry • Maple
INDIGENOUS TEAS • $6
Our tea blends are thoughtfully crafted by our friends at Anahata Herbals located in the Northland
ICED TEAS
SUMAC ICED
Staghorn Sumac • Elderflower • Lilac Blossom
SWEET WANDERING
Sweet Clover • Hawthorn Leaf & Blossom • Milky Oat Top Damiana • Sweet Grass
CHERRY BIRCH
Chokecherry • Yellow Birch Leaf
MAPLE SARSAPARILLA
Sugar Maple Leaves • North American Sarsaparilla Cranberry• Apple • Cinnamon • Linden Leaf & Flower
HOT TEAS
NIMAAMAA
Raspberry Leaf• Nettle Leaf• Oatstraw Lemon Balm • Peppermint
TOASTED MANOOMIN Nettle • Toasted Manoomin • Yaupon Green Tea
SODAS
HOUSEMADE BIRCH BEER • $8
Birch Water• Indian Sarsaparilla• Maple
HOBBY FARMER SWITCHELS • $6
Blend of Ginger, Honey+ Apple Cider Vinegar with a flavor of your choice
Maple
Turmeric Fizz
Cayenne Fizz
Cinnamon Fizz
MAKHÓČHE WAKHÁŊ
Owámniyomni ektá, déčhiya makhóče kiŋ wakháŋ. Déčhiya Dakhóta oyáte kiŋ k’a Ȟaȟáthuŋwaŋ oyáte kiŋ wówaȟbada k’a wičhózani ahóphapi.
OUR PHILOSOPHY
At Owamni, we look at the world through a decolonized lens — which to us, is simple. The Indigenous perspective on the history of America is to acknowledge the centuries of intense violence, dislocation, forced assimilation, segregation and cultural erasure that has happened to our cultures and communities.
We reject the values that have been upheld by settler colonialism, such as the wanton destruction of environment, including mining, logging, and monoculture agriculture, all of which contribute to the enrichment of a select few while our beautiful Indigenous landscapes and the people who have traditionally lived on them are continually abused.
The goal of this restaurant is to showcase modern Indigenous foods. This means that we prioritize purchasing from Indigenous producers first, and build our seasonal menus to reflect region, culture, and specific Indigenous identities.
We have cut out colonial ingredients such as beef, pork, chicken, dairy, wheat flour, and cane sugar, instead highlighting the true agricultural products of North America, such as corns, beans, squashes, wild game, birds, fish and Native plants. This approach offers a different story of American cooking than the Eurocentric one that is traditionally touted— instead celebrating the amazing Indigenous diversity of Turtle Island.
We hope you enjoy it!
STAFF EQUITY, WAGES + SERVICE CHARGE
We aim to operate a sustainable business and provide an above-standard work environment, wages, and benefits for our staff. We include an 13% service charge to support higher wages for our staff. Neither percentage is considered gratuity. We have left you the opportunity to provide gratuity for your service staff. A combination of both allows us to hire and maintain staff in a competitive labor market.
A combination of both allows us to hire and maintain staff in a competitive labor market.
Owamni is owned and operated by our non-profit 501c3, NATIFS.org. Please visit our website for more information on our work, and find out how you can help us preserve accessible Indigenous food and education for all.
Pilamayeyelo, Sean Sherman
Founder: NATIFS / Owamni / The Sioux Chef
The Sioux Chef’s
Indigenous Kitchen
Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
James Beard Award-winning cookbook—The Sioux Chef’s Indigenous Kitchen