D I N N E R   M E N U

Sunday: 4-8 PM   Monday-Saturday: 5-9 PM

Please call 507-454-3767 to make a reservation!

Daily Deals


Cheese Curds   10.5

Hand-dipped Wisconsin white cheddar curds with housemade honey mustard

Bruschetta   8.5

Tomatoes, capers, red onions, olive oil, balsamic vinegar, & garlic served with French baguette topped with fresh mozzarella cheese & fresh basil

Mushroom Gratin   13

Assorted sautéed mushrooms, shallots, & garlic in a sherry wine cream sauce, topped with parmesan, bacon, & fresh herbs, & served with grilled bread

Pheasant Wontons   10

Pheasant confit, cream cheese with scallion, & duck sauce

Artisan Cheese Board   19

Chef’s selection of three artisan cheeses, sliced prosciutto, & a warm baguette served with accompaniments


Chicken Strips   12

Four chicken strips served with fries & our housemade ranch dressing

Grilled Cheese   12

Mozzarella, American, & garlic cheddar cheese on grilled white bread with tomato basil soup

Quarter Pound Burger   12   (GF option available)

Served with lettuce, tomatoes, onions, & chips

(Add cheese for $1)

Signatures’ Pot Pie   14

Sautéed chicken, fresh vegetables, & herbs with a puff pastry & a fruit cup


Served with kettle chips & a pickle spear.

Housemade French onion dip: $1.50; French fries: $2; Fresh fruitcup of housemade soup, or petite garden salad: $3; French onion soup: $5; Extra side of sauce: 75¢

19th Hole   16   (GF option available)

Half-pound American Wagyu hamburger with Vermont white cheddar cheese, caramelized onion, Applewood smoked bacon, lettuce, & tomatoes on a Bloedow’s sesame bun

Sriracha Chicken   15.5

Crispy chicken strips, smoked provolone cheese, Applewood smoked bacon, spinach, tomatoes, red onions, & sriracha aioli on a warm flatbread

Torta   14   (GF option available)

Carnitas-style braised pork with cabbage, lime, cilantro, avocado, onions, tomatoes, & chipotle mayonnaise on ciabatta bread

Vegetarian   14   (GF option available)

Sautéed portabella mushrooms, asparagus, roasted red peppers, & spinach tossed in a garlic white wine sauce, topped with Brie cheese on grilled ciabatta bread

Walleye Tacos   16.5

Sesame panko-breaded walleye with peppers, cabbage, cucumbers, carrots, radishes, cilantro, Thai chili sauce, & avocado cream on two flour tortillas


Soup du Jour   5

A fresh daily soup from our chefs

French Onion Soup   8.5

Baked with croutons & Gruyère cheese

Wedge Salad   9

Iceberg lettuce, Applewood smoked bacon, tomatoes, garlic bread, & housemade bleu cheese dressing

(Add 6 oz. grilled sirloin for $13)

Fresh Garden Salad   6

Spring greens, carrots, radishes, red onions, cucumbers, sprouts, tomatoes, & house croutons with your choice of dressing

Roasted Beet Salad   9

Spinach, roasted beets, toasted pine nuts, bleu cheese croutons, & honey balsamic vinaigrette

Fruit Cup   4.5

A selection of fresh seasonal fruit


Five Cheese Ravioli   23

Pan-fried handmade ravioli filled with ricotta, parmesan, & mozzarella, fontina, & taleggio cheeses topped with sautéed zucchini, spinach, grape tomatoes, & asparagus in a white wine butter sauce

(Add Chicken for $5 or Shrimp for $8)

Riesling Oppenheimer Krötenbrunnen ’16 (Germany)

Seafood Fettuccini   36

Shrimp langostino, lump crab, fire-roasted tomatoes, broccoli florets, & roasted artichoke sautéed in a garlic cream sauce, & topped with two pan-seared scallops garnished with a parmesan crisp

Prosecco Tiamo (Italy) – 187 ml


Entrées served with vegetables & your choice of starch. Steaks served with herbed demi-glace. Starch options: Parmesan encrusted with fingerling potatoes, herbed wild rice, roasted garlic mashed potatoes, or add 3-cheese potato gratin for $3

 6 oz. Bacon-Wrapped Tenderloin   39

Cabernet Sauvignon Silver Palm ’13 (California)

16 oz. Black Angus Ribeye   Market

Cabernet Sauvignon Castle Rock ’17 (California)

8 oz. Sirloin   28

Rioja Palacio del Burgo Tinto ’18 (Spain)

Pork Porterhouse   25

Grilled 14 oz. pork porterhouse with housemade BBQ

Hidden Steams Farm, Elgin, MN

Malbec Cigar Box ’18 (Mendoza)

Stuffed Chicken   26

Oven-roasted chicken breast stuffed with basil, fresh mozzarella cheese, & sundried tomatoes wrapped in prosciutto with parmesan cream

Chardonnay Fess Parker ’16 (Santa Barbara)

Lamb Shank   34

 Served with smoked shallot demi-glace

Tres Bagos Lavradores de Feitoria Tinto ’15 (Portugal)

Walleye   27

Pan-fried walleye served with lemon and tartar sauce

Pinot Grigio Onyos ’19 (Italy)

Scottish Salmon   24

Grilled salmon served with red pepper coulis

The Ned Waihopai ’18 (New Zealand)


Chef’s Choice of Cheesecake   9

Housemade Vanilla Bean Crème Brûlée   9

We accommodate to any food allergies or special requests whenever possible. Consuming raw or undercooked product may increase your risk for foodborne illness. Please see your server with any questions!


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