Appetizers

Artisan Cheese Plate 16

Chef’s selection of three cheeses accompanied with an assortment of fruit and bread

Butternut Squash Wontons 7

Oven-roasted butternut squash, sage, garlic and walnuts drizzled with a cider maple reduction

Walleye cakes 10

Walleye, corn, MN wild rice, celery, red peppers, scallion served with lemon garlic and sriracha aioli’s served with potato crisp

Bacon Wrapped Brussels 6

 Served with house bacon vinaigrette

Soup & Salad

Chicken Wild Rice Soup 5

Butternut squash soup 8

Topped with lardons, apple and crème fraiche

Fresh Garden Salad 5

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

Wedge Salad 8

Artisan romaine lettuce, bacon, tomato, house blue cheese dressing served with garlic bread croutons

Roasted beet 9

Roasted beets, spinach, blue cheese croutons, pine nuts served with honey balsamic vinaigrette

Poultry

Chicken (St. Brigid’s Meadow, Coon Valley, WI) 32

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

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

Duck (Au Bon Canard, Caledonia MN) 38

Oven-roasted duck breast and leg of confit served with a sauté of fingerling potatoes, Brussels sprouts, fire-roasted tomatoes, smoked cipollini with seared foie gras demi-glaze

Blend The Whole Shebang 12th Cuvee (California)

Fish & Seafood

Walleye 27

Pan-fried walleye with Minnesota wild rice, steamed broccoli, and a mixed bean salad

            Pinot Grigio Cavazza ‘15 (Italy)

Scottish Salmon 25

Grilled Cedar plank salmon with smoked garlic compound butter, sautéed butternut squash, kale, and red onion

Chardonnay Fess Parker ‘16 (Santa Barbara County)

Crab Stuffed Sole 33

Oven-roasted, crab-stuffed sole with herbed quinoa, grilled asparagus, and truffle cream

Pinot Gris Primarius ‘16 (Willamette County, Oregon)

King Crab Legs 30 / 48

 with your choice of vegetable and starch

            Chardonnay Santa Barbara Winery ’18 (Santa Barbara County)

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)

Coconut Curry 31

Grilled flank steak, sautéed shrimp, kimchi, snap peas, red peppers, shitake mushroom and broccoli tossed with soba noodles garnished with bean sprouts, cilantro and scallion

Sauvignon Blanc Silver Palm ’16 (California)

Steaks & Chops

6oz Bacon-Wrapped Tenderloin 38

Sautéed Yukon golds, green beans, red onion, spinach tossed in a feta pan sauce and herbed demi glaze

Cabernet Sauvignon Silver Palm ’13 (California)

16oz Bone-in Ribeye 42

Sautéed Yukon golds, green beans, red onion, spinach tossed in a feta pan sauce and herbed demi glaze

Cabernet Sauvignon Silver Palm ’13 (California)

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

Braised local lamb shank, buttermilk mashed potatoes, grilled asparagus, and smoked shallot demi glaze

Blend Dreaming Tree Crush ’14 (California)

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

Pan-seared pork loin stuffed with savory fig stuffing and French carrots topped with a maple black pepper bacon chutney

Malbec Domaine Bousquet ’16 (Argentina)

A La Carte Added to Any Entrée

  Four shrimp prepared your way 8

Half or full pound of king crab legs 22 / 41

House Crafted Desserts

Trio 9

Petit crème brulee, molten lava cake, and our house-made vanilla ice-cream

Chefs choice Cheesecake 7

Rotating seasonal flavors

Chocolate Tiramisu 8

Layered brandy and espresso soaked lady fingers layered with sweet mascarpone and whipped chocolate ganache.

Ice Cream & 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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