Appetizers

Artisan Cheese Board 16

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

Bruschetta 13

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

Skewer Trio 12

Grilled sirloin steak, chicken and shrimp skewers served with grilled pineapple and creamy cilantro jalapeño yogurt sauce

Melon & Prosciutto 9

Fresh cantaloupe wrapped with prosciutto served with EVO and pomegranate molasses

Soup & Salad

Chicken Wild Rice Soup 5

Fresh Corn Chowder 7

Sweet corn cut off the cob with baby red potatoes, garnished with bacon curls

Fresh Garden Salad 5

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

Wedge Salad 9

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

Strawberry & Spinach 9

Spinach, fresh strawberries, pistachio, topped with feta house honey orange vinaigrette

Mediterranean 9

Romaine, tomatoes, cucumber, feta, kalamata olives, red onion, pepperoncini, lemon parsley vinaigrette, and herbed flatbread

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)

Pheasant (Mac Farlane, Janesville, WI) 29

Oven roasted pheasant breast and leg of confit topped with a house-made blackberry chutney served with steamed green beans and shoestring potatoes

Pinot Noir Meiomi ‘17 (Sonoma County, California)

Fish & Seafood

Walleye 26

Pan fried walleye with Minnesota wild rice, steamed broccoli, and a summer heirloom tomato salad

            Pinot Grigio Cavazza ‘15 (Italy)

Alaskan Salmon

Market Price

Grilled marinated honey and brown sugar salmon, served with Yukon gold potatoes, topped with pea shoot, fennel, red onion and tomato salad lightly

Chardonnay Fess Parker ‘16 (Santa Barbara County)

Chilean Sea Bass 34

Grilled sea bass topped with lemon balm pesto served with couscous and tossed with fire roasted tomatoes, zucchini, summer squash and asparagus tips

Pinot Gris 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 33

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

Sauvignon Blanc Silver Palm ’16 (California)

Steaks & Chops

6oz Bacon-Wrapped Tenderloin 38

Grilled and topped with a honey bourbon demi-glace, served with French cut carrots, grilled asparagus, and oven roasted Yukon golds with smoked cipollini onion

Cabernet Sauvignon Silver Palm ’13 (California)

12 oz (21-Day) Dry Aged Ribeye 42

Grilled and topped with a honey bourbon demi-glace, served with French cut carrots, grilled asparagus, and oven roasted Yukon golds with smoked cipollini onion

Cabernet Sauvignon Silver Palm ’13 (California)

Lamb Chop (O’Neill Family Farm, Rushford, MN) 30

Grilled lamb chops, served with Signatures summer potatoes, steamed broccolini and smoked shallot demi-glace

Blend Dreaming Tree Crush ’14 (California)

Pork Porterhouse 29 (St. Brigid’s Meadows in Coon Valley, WI)

Grilled 14oz pork porterhouse tossed in a house-made barbecue sauce, three cheese potato gratin and pan seared brussels sprouts

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 22 / 41

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

House Crafted Desserts

Trio 10

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

Peach Cobbler 9

House-made peach cobbler served with a blueberry coulis and house-made vanilla ice cream

Strawberry & Cream Sundae 8

Strawberry sorbet with vanilla bean ice cream garnished with fresh berries, whipped cream and raspberry coulis

House Made 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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