Signatures Menu

Appetizers, Soup and Salad


Artisan Cheese Plate | 16
Three worldly cheeses and a variety of fruits and breads
Your server will describe the Chef’s selections for this evening

Calamari | 11
Semolina encrusted calamari tossed with cilantro, pepperoncini, and parmesan with Siracha aioli

Wild Mushroom Gratin | 8
Roasted wild mushrooms, sherry, cream, and parmesan on grilled baguette with bacon

Shrimp Cocktail | 9
Chilled tail-on shrimp served with house made cocktail sauce and house made lavosh

Potato Pierogi | 8
Seared potato and cheese dumplings with Humboldt Fog cream sauce

Prosciutto & Melon | 8
Shaved prosciutto de Parma, fresh cantaloupe, and extra virgin olive oil

Soup and Salad 

Chicken Wild Rice Soup | 5

Soup du Jour | 5

Artisan Cheese and Ale Soup | 7
Creamy soup of fontina, local garlic cheddar, Humboldt Fog cheeses, and crisp ale
garnished with roasted sweet corn and house made brioche croutons

Fresh Garden | 6
Mixed salad greens, grape tomato, red onion, cucumber, alfalfa sprouts, radish, carrot,
house croutons, and a dressing of your choice

Shrimp Salad | 9
Chilled shrimp, avocado, onions, celery, mayonnaise, and dill over warm brioche

Raspberry Chèvre | 8
Goat cheese stuffed raspberries, candied walnuts, baby spinach,
blueberries, strawberries, pomegranate molasses, and raspberry vinaigrette

Wedge Salad | 8
Boston Bibb wedge, bacon, tomato, house made blue cheese dressing, and garlic bread


Suggested wine pairings are listed for each entree

Chicken Oscar | 29 (St. Brigids’s Meadow, Coon Valley, WI)
Pan seared airline breast of local chicken, roasted garlic mashed potatoes, lump crab meat, grilled asparagus, and hollandaise sauce
Placido Pinot Grigio ’12 (Italy)

Veal Picatta | 28
Panko breaded veal cutlet, house made fettuccini, spinach, Kalamata olives, extra virgin olive oil, capers, grape tomato, basil, and shaved parmesan
Elsa Bianchi Mendoza Malbec ’13 (Argentina)

Five Cheese Ravioli | 18 (Add shrimp 8, chicken 5)
House made pasta filled with ricotta, parmesan, fontina, teleggio, and mozzarella with sautéed zucchini, summer squash, spinach, grape tomatoes, and asparagus tossed in a garlic white wine butter sauce
Forefathers Wax Eye Vineyard Sauvignon Blanc ‘12 (New Zealand)
Walleye | 25
Honeywiess battered walleye, wild rice, steamed sweet corn, and broccoli with rémoulade
Fess Parker Chardonnay ’13 (Santa Barbara County)
Signatures’ Bacon-Wrapped Tenderloin of Beef | 39
Grilled bacon-wrapped beef tenderloin with mushroom demi-glace, fingerling potatoes, and grilled asparagus. A fresh garden salad is included.
Chelsea Goldschmidt Alexander Valley ’12 (California)

Camp Fire Alaskan Halibut | 28
Pan roasted Halibut, smoked onions, roasted baby red potatoes, dill, roasted red peppers, snap peas, and lemon oil
Three Pears Pinot Gris ’12 (California)

 Wild Salmon | Market Price
Grilled Chef’s choice Alaskan salmon with a salad of fregula, quinoa, scallion, snap peas, bell peppers, and cherry tomato tossed with olive oil
Château Magence Graves Sauvignon Blanc ’10 (France)
Pork Country Ribs | 23
Sous vide pork country ribs, roasted Brussels sprout slaw, creamy smoked shallot polenta, house made baked beans, and bacon vinaigrette
Rocca Delle Macìe Rubizzo Sangiovese ’12 (Italy)  
Sirloin and Shrimp | 29
6oz house cut and grilled sirloin, three grilled shrimp, broccoli, garlic cheddar and bacon twice baked potato, and a sherry mushroom cream sauce
Ravenswood VB Petite Sirah ’13 (California)
Pheasant | 28 (Mac Farlane Pheasants, Janesville, WI)
Pan seared breast of pheasant with sous vide leg, roasted French carrots, green beans, shoestring potatoes, and peach chutney
La Crema Pinot Noir ’13 (Sonoma Coast)
21-Day Dry Aged Rib Eye | 41
Grilled rib eye, Humboldt Fog cream sauce, fingerling potatoes, roasted French carrots, and broccoli
Silver Palm Cabernet Sauvignon ’12 (California)

Lamb Chops | 32 (O’Neal Family Farm, Rushford, MN)
Grilled local lamb chops, beet and chèvre gratin, Broccolini, and smoked shallot demi-glace
Steele “Writer’s Block” Syrah ’11 (California)


House Made Desserts

Mini Hot Fudge Sundae | 3
Classic petite Sundae with house made vanilla ice cream, hot chocolate ganache, Spanish peanuts, whip cream, and maraschino cherry
Crème Brûlée | 7
Classic vanilla bean custard with brûlée crust

Ming Berry Shortbread | 7
Marinated blueberries, strawberries, raspberries, and black berries over sweet biscuit and whipped cream
Peach Crisp | 7
Warm baked peaches with streusel crust and house made blueberry ice cream
Molten Lava | 9
Warm dark chocolate pastry with soft chocolate center served with house made coconut ice cream
 House made Sorbets and Ice Creams | 6
Our own sorbet or ice cream garnished with fresh berries and whip cream
Your server will describe the Chef’s selections for the evening

French Press Coffee

Enjoy our fresh-ground French press coffee,
The perfect complement to our house made desserts
17-ounce carafe | 6
32-ounce carafe | 11


Courvoisier VS | 7
Hennessy | 7

Johnny Walker Black | 6.50
Glenmorange 10 year | 8
MaCallan 12 year | 8
Chivas 12 year | 6

Bailey’s Irish Cream | 6
Rum Chata | 6
Tia Maria | 6
Drambuie | 7
After Dinner Drinks
Irish coffee | 8
Brandy Alexander | 7
Grasshopper | 7

Wine & Spirits Menu

Glass Wine

White Wine by the Glass

Icewine Jackson-Triggs Proprietors’ Reserve ’12 (Canada) $7
Moscato D’Asti Luccio ’13 (Italy) $7
Rosé Bouchard Grenache-Cinsault ’13 (France) $7
Riesling Oppenheimer Krötenbrunnen ’12 (Germany) $7
Riesling Blüfeld ’11 (Germany) $8
Pinot Gris Three Pears ’12 (California) $8
Pinot Grigio Placido ’13 (Italy) $8
Pinot Grigio Santa Margherita ’13 (Italy) $11
Sauvignon Blanc Clifford Bay ’13 (New Zealand) $7
Sauvignon Blanc Chateau Magence Graves ’10 (France) $7
Sauvignon Blanc Giesen Marlborough ’13 (New Zealand) $8
 Fumé Blanc Robert Mondavi ’12 (Napa Valley)  $9
Chardonnay Signature’s “St Helena” (California) $7
Chardonnay Fess Parker ’13 (Santa Barbara County) $9
Chardonnay Firestone ’12 (Santa Ynez Valley) $9

Red Wine by the Glass

Pinot Noir Bouchard Aîné & Fils ’12 (France) $9
Pinot Noir LaCrema ’12 (Sonoma Coast) $12
Merlot Signature’s “St Helena” (California) $7
Merlot Chelsea Goldschmidt Alexander Valley ’12 (Napa Valley) $12
Cabernet Sauvignon Silver Palm ’11 (California) $12
Cabernet Sauvignon Rutherford Ranch ’12 (Napa Valley) $11
Bordeaux Vieux Chateau Du Treme Haut-Medoc ’09 $13
Petite Sirah Ravenswood VB ’12 (California) $8
Syrah Steele “Writer’s Block” ’11 (California) $10
Malbec Elsa Bianchi ’13 (Argentina) $8
Malbec Trivento Reserve ’13 (Argentina) $8
Zinfandel Ravenswood ’11 (Sonoma County) $10
Ruby Port Noval Black LV (Portugal) $8
Vintage Port Cruz Porto (Portugal) $10
Sangiovese Rocca Delle Macie Rubizzo ’07 (Italy) $9

Champagne & Sparkling by the Glass

Sparkling Prosecco, Lunnetta Brut (Italy) $8
Sparkling Chandon Brut (California) 187ml $12

Premium White Wine by the Glass

Chardonnay Bouchard Pere & Fils Pouilly-Fuisse ’10 (France) $17
Chardonnay Rombauer Carneros ’12 (California) $20

Premium Red Wine by the Glass

Blended Wine Chateau Pesquie Artemia ’04 (France)  $25
Cotes du Rhone Perrin & Fils Chateauneuf-du-Pape ’07 (France)  $29
Cabernet Sauvignon Chimney Rock ’09 (California)  $32
Cabernet Sauvignon Stag’s Leap “Fay” ’10 (Napa Valley)  $56
Bordeaux Opus One Proprietary Red Wine ’05 (California)  $85

Red Wine

Pinot Noir
Pinot Noir Bouchard Aîné & Fils ’12 (France) $34
Murphy Goode ’12 (California) $36
LaCrema “Sonoma Coast” ’12 (California) $45
Cambria ’12 (Santa Maria Valley) $55
Château La Fleur Plaisance ’10 $36
Pauillac, Château Lynch Bages Grand Cru Classé ’85 $264
Pauillac, Château Mouton Rothschild ’88 $455
Elsa Bianchi Mendosza ’13 (Argentina) $27
Trivento Reserve ’13 (Argentina) $26
Piattelli Grand Reserve ’09 (Argentina) $43
Ruffino Riserva Ducale Chianti Classico ’08 (Italy) $58
Côtes du Rhône
Louis Bernard Chateauneuf du Pape ’11 (France) $84
Petite Sirah / Durif
Ravenswood VB ’12 (California) $27
Foppiano ’11 (Russian River Valley) $45
Signature’s Private Label “St Helena” (California) $24
Murphy Goode ’11 (California) $35
Chelsea Goldschmidt Alexander Valley ’12 (California) $43
Shiraz / Syrah
Milton Park ’12 (South Australia) $29
Steele Writer’s Block ’11 (California) $37
Ravenswood ’10 (Sonoma County) $35
 Cabernet Sauvignon
Rutherford Ranch ’12 (Napa Valley) $41
Silver Palm ’11 (California) $42
Whitehall Lane ’10 (Napa Valley) $96
Chimney Rock ’09 (California) $124
Stag’s Leap “Fay” ’10 (Napa Valley) $219
Travaglini Gattinara ’07 (Italy) $82
 Bordeaux Blend & Meritage
Robert Mondavi Private Selection Meritage ’11 (California) $33
Opus One Proprietary Red Wine ’05 (California) $340
Opus One Proprietary Red Wine ’09 (California) $385
Opus One Proprietary Red Wine ’10 (California) $390
 Blended Red Wine
Mas-de-Gourgonnier Provence Red ’11 (France) $37
Buena Vista Founder’s Red ’12 (Sonoma County) $42
Château Pesquié Quintessence ’10 (France) $65
Rocca Delle Macie Rubizzo ’12 (Italy) $34

White Wine

Blush / Rosé Wine
Bouchard Grenache-Cinsault ’13 (France) $24
Pink Wine, Pink Truck ’11 (California) $24
Oppenheimer Krötenbrunnen ’12 (Germany) $24
Blüfeld ’11 (Germany) $24
Sparkling Wine
Chandon Brut (California) 187ml $12
Lunetta Prosecco Brut (Italy) $28
Korbel Brut (California) $33
Hogue ’12 (Columbia Valley) $37
Signature’s Private Label St Helena (California) $24
Kendall-Jackson Avant ’12 (California) $31
Fess Parker Santa Barbara County ’13 (California) $33
Firestone Santa Ynez Valley ’12 (California) $34
LaCrema Sonoma Coast ’12 (California) $48
DeLoach Russian River Valley ’10 (California) $53
Bouchard Père & Fils Pouilly-Fuissé ’12 (France) $63
Rombauer Carneros ’12 (California) $74
Moët & Chandon White Star (France) 375ml $55
Moët & Chandon Impérial (France) $96
Veuve Clicquot Ponsardin Brut (France) $117
Pinot Grigio/Pinot Gris
Placido ’13 (Italy) $26
Three Pears ’12 (California) $28
LaCrema Monerey ’12 (California) $39
Santa Margherita ’13 (Italy) $43
Luccio Moscato D’Asti ’13 (Italy) $23
Ruffino D’Asti ’12 (Italy) $38
Sauvignon Blanc
Clifford Bay ’13 (New Zealand) $26
Château Magence Graves ’10 (France) $26
Fumé Blanc, Robert Mondavi ’13 (Napa Valley) $30
Giesen Marlborough ’13 (New Zealand) $28
Château de Sancerre ’12 (France) $43
J. Moreau & Fils ’12 (France) $49
Jackson-Triggs Proprietors’ Reserve ’12 (Canada) $33


Liquor,Beer & Soda

Single Malt Scotch Draught Beer
Glenmorange 12 year Stella Artois $4.00
MacCallan 12 year Guinness $4.50
Glenlivit 12 year Fat Tire $3.50
Sam Adams (Seasonal) $3.50
Blended Scotch Coors Light $2.50
Chivas Regal Michelob Golden Draft Light $2.50
Johnnie Walker Red
Johnnie Walker Black Bottled Domestic Beer
Michelob Golden Draft Light $3.25
Bourbon Budweiser $3.25
Woodford Reserve Bud Lite $3.25
Blanton’s Miller Lite $3.25
Makers Mark Coors Light $3.25
Premium Grain Belt $3.25
Jack Daniels Bottled Imports & Microbrews
Seagrams 7 Kaliber NA $3.25
Jameson Irish St. Pauli Girl N/A $3.25
Crown Royal Leinenkugel’s Original $3.25
Blue Moon $4.00
Gin Mike’s Hard Lemonade $4.00
Tanquary Rush River Bubble Jack IPA $4.00
Hendricks Summit EPA $4.00
Bombay Sapphire Heineken $4.00
Sam Adams Lager $4.00
Vodka Leinenkugel’s Honey Weiss $4.00
Grey Goose Corona $4.00
Ketel 1
Absolut Non-Alcoholic Beverages
Praire (MN) Coke, Diet Coke, Sprite, Sprite Zero $2.00
Pepsi, Diet Pepsi, Mt. Dew, Diet Mt. Dew $2.00
Canada Dry Ginger Ale $2.00
Assorted Hot Teas, Iced Tea, Lemonade and Coffee $2.00
Milk 1% White & Chocolate $2.00
Spring Grove Rootbeer $2.00
Gosling’s Ginger Beer $3.00
Root Beer Float $5.00
Red Bull $4.00
Catawba Sparkling White Grape Juice $2.50
 San Pellegrino Sparkling  Water 500ml $4.00
Cranberry, Grapefruit, Orange, Pineapple, Tomato and Apple Juice $3.00

Signatures Restaurant rests near Winona’s elegant limestone bluffs that spring up on the edge of the beautiful Mississippi River Valley. The setting is enhanced by an abundant display of perennial plants and trees that weave together the tranquil and natural surroundings with our contemporary-designed building. We also offer private dining.

Guests receive outstanding quality and choice of food at Signatures. Our culinary offerings and the clean, quality atmosphere have been awarded the AAA Three Diamond Rating. We pride ourselves on exceptional customer service as we bring you a dynamic fine dining menu featuring gourmet entrees, homemade desserts, and a full service bar.

Our most valuable asset is our people. You will find Signatures staff to be extremely helpful and accommodating in their efforts to exceed the expectations of our customers. Feel free to ask them to help you generate ideas as you plan your group event with us. Together, we will make your special event an experience that you will fondly remember.

We look forward to your visit! Click here to make a reservation online.


Three Diamond

Signatures Restaurant Winona MN, Signatures Restaurant Winona, AAA DiamondAAA DiamondAAA Diamond

Signatures Restaurant Winona MN, Signatures Restaurant Winona, AAA logo

Establishments often employ a professional chef and supporting staff of highly trained cooks. The menu is skillfully prepared and often reflects interpretations of the latest trends or a mastering of traditional cuisine. Typically, there are expanded offerings of beverages that complement the menu, such as international/regional wines, specialty beers, cocktails and soft drinks. A professional dining room manager leads an efficient service staff. The service reflects some degree of refinement, such as reservations accepted, personal assistance, or the ability to adapt to the guest’s specific needs. The décor reflects the use of well-coordinated design mediums that provide a distinct theme and good comfort. Restaurants at this level convey an entry into fine dining and are often positioned as an adult-oriented experience.

Description of rating courtesy of the AAA web site.

When you are a customer at Signatures Restaurant, theGrill, Visions Event Center, a Catered event or any other time you are dining with us, we make every effort to accommodate guests with dietary restrictions or special dietary needs, such as: vegan, gluten free, vegetarian, and more. Please contact us ahead of time for special requests for your event, or if you’re dining with us, please let your server know how we may help.