D I N N E R   M E N U

Sunday & Tuesday-Saturday: 4-8 PM

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

Daily Deals

APPETIZERS

Cheese Curds   11

Hand-dipped Wisconsin white cheddar curds with housemade honey mustard

Papas   13

Sour Cream & Chive Potato “Tots”

Chorizo, queso fresco, roasted poblano cream, chipotle aioli, crème fraiche, & scallion

Duck Wontons   10

Duck confit, cream cheese, & scallion with duck sauce

Smoked Trout Flatbread   14

Lemon caper dill cream cheese, five-cheese blend, pickled onions, smoked trout, & fresh dill

Fried Pickles   9.5

Beer-battered dill pickle spears wrapped with pastrami & cream cheese, served with chipotle ranch dressing

Artisan Cheese Board   21

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

SANDWICHES

Served with kettle chips & a pickle spear.

French fries: $2.50; Onion rings: $3.25; Fresh fruitcup of housemade soup, or petite garden salad: $3.50; French onion soup: $5.50; GF bun: $2.50; Extra side of sauce: 75¢

19th Hole   16   GF

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

(Vegetarian burger option available upon request)

Apple Chicken   16   GF

Grilled chicken breast topped with basil aioli, apple chutney, smoked gouda, & spinach

Three Little Pigs   16   GF

Sliced pork loin, pulled ham, bacon, cheese sauce, & Havarti served on a pretzel bun

Vegetarian   15   GF

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

Catfish Po’Boy   14

Fried catfish, shredded lettuce, tomatoes, red onions, & Cajun tartar sauce served on a toasted hoagie

Steak Bánh Mì   17

Marinated steak, pickled vegetables, cilantro, & ginger soy aioli

Sriracha Chicken   17   GF

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

Chicken Strips   12

Four chicken strips served with fries & our housemade ranch dressing

Hot Beef   19

Roast beef, sourdough bread, gravy, garlic mashed potatoes, & Chef’s choice of vegetable

Quarter Pound Burger   12   GF

Served with lettuce, tomatoes, onions, & chips

(Add cheese for $1)

Signatures’ Pot Pie   15

Sautéed chicken, fresh vegetables, & herbs with puff pastry crust & a side of fresh fruit

SOUPS & SALADS

Soup du Jour   5.25

A fresh daily soup from our chefs

French Onion Soup   8.5

Baked with croutons & Gruyère cheese

Fruit Cup   5

A selection of fresh seasonal fruit

Fresh Garden Salad   6

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

Wedge Salad   9

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

(Add 8 oz. grilled sirloin for $15)

Sweet Potato & Lardon   8   GF

Roasted sweet potatoes, lardon, spinach, pine nuts, honey, & chevre vinaigrette

Raspberry Bleu Chicken Salad   16   GF

Mixed greens, grilled chicken, bleu cheese crumbles, golden raisins, fresh raspberries, & toasted almonds with raspberry vinaigrette

HOUSEMADE PASTA

Five Cheese Ravioli   24

Handmade ravioli filled with ricotta, parmesan, mozzarella, fontina, & taleggio cheese topped with sautéed zucchini, spinach, grape tomatoes, & asparagus in a white wine butter sauce

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

Sauvignon Blanc Villa Maria ’21 (New Zealand)

Butternut Squash Agnolotti   23

Housemade butternut squash filled pasta in a marsala cream sauce with spinach, sautéed portabella mushrooms, walnuts, & parmesan

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

Vouvray Brut Domaine du Viking (France)

ENTRÉES

Entrées served with vegetables & your choice of starch. Steaks served with herbed demi-glace.

Starch options: Parmesan-encrusted fingerling potatoes, herbed wild rice, roasted garlic mashed potatoes, or roasted sweet potatoes; or add root vegetable gratin with sweet potatoes, fennel, & parsnips for $3

 6 oz. Bacon-Wrapped Tenderloin   41

Cabernet Sauvignon Silver Palm ’17 (California)

8 oz. Sirloin   29

Malbec Cigar Box ’18 (Mendoza)

Black Angus Ribeye   (12 oz. │ 34)   (16 oz. │ 41)

Proprietary Red Smith Hook ’19 (Central Coast)

Pork Porterhouse   27

Grilled 14 oz. dry-aged Duroc pork porterhouse with blackberry chutney

Vaucluse Rouge Kermit Lynch ’18 (France)

Stuffed Chicken   28

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

Chardonnay Fess Parker ’19 (Santa Barbara County)

Lamb Shank   34

Braised leg of lamb with smoked shallot demi-glace

Cab/Cab Franc Quest ’20 (Paso Robles)

Walleye   28

Pan-fried walleye served with lemon & tartar sauce

Pinot Grigio Oynos ’19 (Terre Sicilane)

Cedar Plank Salmon   25

Cedar plank Atlantic salmon with a Dijon & brown sugar rub

Prosecco Zardetto (Italy) 187 ml

DESSERTS

Chef Meagan’s Specialty Cheesecake   10

Your server will describe today’s selections.

Molten Lava Cake   11

served with vanilla ice cream

GF: Gluten friendly option available upon request.

We accommodate to any food allergies or special requests whenever possible. Consuming raw or undercooked product may increase your risk for foodborne illness.