Appetizers

Artisan Cheese Plate 16

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

Baked Seafood Artichoke Dip 15

Roasted artichoke, spinach, Parmigiano-Reggiano, herbs, shrimp, langostino, and scallops

Stuffed Mushrooms 13

Italian sausage, Taleggio cheese, and roasted tomato basil cream

Duck Wonton 8

Duck confit, cream cheese with scallion and duck sauce

Soup & Salad

Chicken Wild Rice Soup 5

Sweet potato 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

Honey Crisp & Rocket 9

Arugula, dried cranberries, chevre, candied pecan, honey crisp apple with maple vinaigrette

Poultry

Chicken (St. Brigid’s Meadow, Coon Valley, WI) 29

Pan-roasted, free-range chicken breast with mushroom Chasseur sauce, heirloom new potatoes and oven-roasted French carrots

Sauvignon Blanc The Ned Waihopai ’18 (New Zealand)

Duck (Au Bon Canard, Caledonia MN) 38

Oven-roasted duck breast and leg of confit with wild mushroom en croute, haricots verts and seared foie gras demi-glace

Blend The Whole Shebang 12th Cuvee (California)

Fish & Seafood

Walleye 27

Pan-fried walleye with Minnesota wild rice, steamed broccoli and a Brussels sprout salad including dried cranberries, pecan and bacon-tossed in a warm bacon vinaigrette

Pinot Grigio Lone Birch ’17 (Washington)

Scottish Salmon 25

Pistachio-encrusted salmon with herbed quinoa, sautéed zucchini and white wine lemon caper dill butter sauce

Chardonnay Santa Barbara ’18 (California)

Halibut Oscar 39

Canadian halibut with lump crab, oven-roasted fingerling potato, grilled asparagus, and hollandaise sauce

            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)

Hand-made 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

Albarino Lagar D Cervera ’17 (Spain)

Butternut Agnolotti 19 (Add Chicken 5, Shrimp 8)

Roasted butternut squash filled with Agnolotti, spinach, portebella, walnuts, marsala cream, and parmesan

Pinot Grigio Cavazza ’15 (Italy)

Veal & Parmesan 25

Breaded veal cutlet over house-made fettuccine, topped with marinara, fresh mozzarella and parmesan

            Syrah Steele “Writer’s Block” ’13 (California)

Steaks & Chops

6oz Bacon-Wrapped Tenderloin 38

Wild mushroom risotto cakes, oven-roasted parmesan encrusted cauliflower florets with an herbed demi-glace

Cabernet Sauvignon Silver Palm ’13 (California)

16oz Bone-in Ribeye 42

Wild mushroom risotto cakes, oven-roasted parmesan encrusted cauliflower florets with an herbed demi-glace

Cabernet Sauvignon Silver Palm ’13 (California)

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

Braised local lamb shank, sweet potato fingerling, grilled asparagus, and smoked shallot demi-glace

Pinot Noir Santa Barbara ’16 (California)

Pork Tenderloin (Hidden Valley Farm, Elgin MN) 23

Pan-seared pork tenderloin with blackberry chutney, oven-roasted Brussel sprouts, and shoestring potatoes

            Blend Très Bagos Lavradores de Feitoria Tinto ’15 (Portugal)

A La Carte Added to Any Entrée

  Four shrimp prepared your way 8

Half or full pound of king crab legs 22 / 41

Two pan-seared scallops 11

House Crafted Desserts

Trio 9

Petite crème brûlée, molten lava cake, and our house-made vanilla ice cream

Sorbets and Ice Creams 6

House sorbet or ice cream with fresh berries and whipped cream

Apple Spice Cake 8

Served with eggnog ice cream and Dulce de Leche sauce

Nightcaps

French Press Coffee

Enjoy our fresh-ground, French press coffee

The perfect complement to our house made desserts 

17oz Carafe 6             32oz Carafe 11

Cognac

Courvoisier VS 7

Hennessy 7

Hardy Organic V.S.O.P. 8

Scotch

Johnny Walker Black 6.5

Chivas Regal 10 year 6

Glenmorangie 12 year 8

MaCallan 12 year 8

Glenlivet 12 year 7

Glenfiddich 15 year 8

Cozy Cocktails

Irish Coffee 8

Hot Toddy 7

Spanish Coffee 8

Ice Cream Cocktails

Mudslide 7

Brandy Alexander 7

Grasshopper 7

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

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