Appetizers

Artisan Cheese Board 16

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

Mushroom Gratin 11

Sautéed wild mushrooms with garlic and shallots, cream, bacon, parmesan and herbs with grilled French baguette

Soup & Salad

Chicken Wild Rice Soup 5

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

Poultry

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)

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, asparagus, and house apple and raisin slaw

Pinot Grigio Cavazza ‘15 (Italy)

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)

Veal & Parmesan 24

Breaded veal cutlet over house made fettuccini, topped with marinara and shoved parmesan asiago

Chianti Contemassi ’13 (Italy)

Steaks & Chops

6oz Bacon-Wrapped Tenderloin 38

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

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)

A La Carte Added to Any Entrée

  Four shrimp prepared your way 8

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 10

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

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

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