Artisan Cheese Board 16

Three Chef selected artisan cheeses, served with assorted fruits and breads

Bruschetta 11

Grilled French baguette topped with fresh mozzarella, served with olive tapenade, roasted artichoke pesto, tomato blend and a balsamic reduction drizzle

Duck Wontons 12

Hand-crafted wontons with duck confit, cream cheese and scallions served with a soy ginger sauce

Soup & Salad

Chicken Wild Rice Soup 5

Creamy Leek & Potato Soup 5

Purees potato and leek garnished with a parmesan crisp, diced pancetta and crème fraiche

Fresh Garden Salad 5

Spring greens, carrot, radish, red onion, cucumber, sprouts, tomato, and toasted house croutons with your choice of dressing

Wedge Salad 8

Bacon and tomatoes on top of hearty Artisan romaine with our house bleu cheese dressing, served with grilled garlic bread

Beet Salad 9

Fresh spinach, oven roasted beets, toasted pine nuts, fried bleu cheese croutons, all lightly tossed in our house-made honey balsamic vinaigrette

Raspberry Chèvre Salad 9

Spinach and arugula blend tossed in a house raspberry vinaigrette with chèvre stuffed raspberries, toasted pine nuts and a drizzle of pomegranate molasses


Chicken (St. Brigid’s Meadow, Coon Valley, WI) 31

Pan roasted free range chicken breast stuffed with basil, fresh mozzarella, and sun-dried tomatoes, wrapped with prosciutto di Parma served with oven roasted fingerling potatoes, grilled asparagus, and topped with a parmesan cream sauce

Sauvignon Blanc Forefathers Wax Eye Vineyard ‘16 (New Zealand)

Duck à  l’Orange (St. Brigid’s Meadow, Coon Valley, WI) 31

Pan seared duck breast, served with heirloom potatoes, sautéed patty pan squash and

topped with à  l’Orange glace

Sauvignon Blanc Forefathers Wax Eye Vineyard ‘16 (New Zealand)

Fish & Seafood

Scottish Salmon 32

Grilled salmon topped with sautéed shrimp and lump crab, saffron scented jasmine rice and steamed broccolini

            Chardonnay Fess Parker ‘16 (Santa Barbara County)

Walleye 26

Pan fried walleye with Minnesota wild rice, steamed broccoli, and a cold cucumber salad

Pinot Grigio Cavazza ‘15 (Italy)

Halibut 29

Pan seared halibut, sweet pea pancetta risotto, grilled asparagus, topped with a roasted red pepper dill coulis

Pinot Grigio Primarius ‘16 (Willamette County, Oregon)

House Made Pasta

Five Cheese Ravioli 20 (Add Chicken 5, Shrimp 8)

Ravioli filled with ricotta, parmesan, fontina, taleggio, and mozzarella cheeses with sautéed zucchini, summer squash, spinach, grape tomato, and asparagus in white wine butter sauce

Pinot Grigio Santa Margherita ‘15 (Italy)

Baked Seafood Fettuccine 32

Shrimp, langostino, fire roasted tomatoes, broccoli florets, and roasted artichoke sautéed in a garlic cream sauce, topped with two pan seared scallops and panko, then garnished with a parmesan crisp and chives

Sauvignon Blanc Silver Palm ’16 (California)

Steaks & Chops

6oz Bacon-Wrapped Tenderloin 38

Grilled and served with oven roasted potato fingerlings topped with Stilton bleu cheese, a smoked shallot demi-glace, scallions, served with French cut carrots, and grilled asparagus

Cabernet Sauvignon Silver Palm ’13 (California)

12 oz (21-Day) Dry Aged Ribeye 41

Grilled and served with herb fingerling potatoes, steamed broccoli and mushroom demi-glace

Cabernet Sauvignon Silver Palm ’13 (California)

Lamb Shank (O’Neill Family Farm, Rushford, MN) 31

Braised lamb shank topped with a smoked shallot demi-glace, served with sweet potato fingerlings, and steamed broccolini

Blend Dreaming Tree Crush ’14 (California)

Pork Porterhouse 24 (St. Brigid’s Meadows in Coon Valley, WI)

Grilled 14oz pork porterhouse, champ mashed potatoes, and oven roasted French cut carrots paired with a whole grain mustard cream sauce

Malbec Domaine Bousquet ’16 (Argentina)

A La Carte Added to Any Entrée

  Four shrimp prepared your way 8

Two pan seared diver caught sea scallops 11

Half or full pound of king crab legs 21 / 39

King crab leg entrée with your choice of vegetables and starch 30 / 48

House Crafted Desserts

Trio 9

Petit creme brulee, molten lava cake, house-made vanilla ice-cream

Grand Marnier Cheese Cake 8

House made cheesecake, garnished with candied orange zest, orange supreme whipped cream and topped with an orange glace

House Made Ice Cream and Sorbet 6

Ask your server for today’s house crafted selections

We accommodate food allergies and special requests whenever possible. Please ask your server.

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