Dining room open from 5-9 pm Tuesday through Saturday.

Reservations necessary: Please call 507-454-3767


Artisan Cheese Plate 16

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

Shrimp Tempura 7

Assorted shrimp and vegetables with wasabi and chili garlic aioli

Duck Wonton 8

Duck confit, cream cheese, scallion, and duck sauce

Soup & Salad

Chicken Wild Rice Soup 5

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, and pine nuts served with honey balsamic vinaigrette


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

Oven-roasted free-range organic chicken breast stuffed with basil, fresh mozzarella and sun-dried tomatoes wrapped in prosciutto, oven-roasted fingerling potatoes, grilled asparagus, and parmesan cream

Sauvignon Blanc The Ned Waihopai ’18 (New Zealand)

Pheasant (Mac Farlane, Janesville, WI) 28

Pan-seared pheasant breast, Spanakopita stuffed with chèvre and pheasant confit with pomegranate sauce

Chardonnay Fess Parker ‘16 (Santa Barbara County)

Fish & Seafood

Walleye 27

Pan-fried walleye with Minnesota wild rice, broccoli, and cucumber salad   

Pinot Grigio Oynos ‘19 (Italy)

Salmon Market

Grilled salmon marinated in Soyaki, kimchi couscous, asparagus, chili oil, and wasabi aioli     

Chardonnay Fess Parker ‘16 (Santa Barbara County)

Halibut 33

Poached halibut, Tomato consommé, shallot, garlic, fresh tomato, caper, pepper, and saffron rice

Prosecco Tiamo (Italy) 187ml

King Crab Legs 30/48

With your choice of vegetable and starch

Merlot Signature’s “St Helena” (California)

House Made Pasta

Five Cheese Ravioli 22 (Add Chicken 5, Shrimp 8)

Hand-made ravioli filled with Ricotta, Parmesan, Fontina, Taleggio, and Mozzarella cheeses topped with sautéed zucchini, summer squash, spinach, grape tomato and asparagus in a white wine butter sauce

Albarino Lagar D Cervera ’17 (Spain)

Steaks & Chops

6oz Bacon-Wrapped Tenderloin 42

Welsh Cheddar and chive Duchess potato, oyster mushroom in sherry butter sauce, and green beans

Cabernet Sauvignon Castle Rock ’17 (California)

12oz Bone-in Ribeye 38

Welsh Cheddar and chive Duchess potato, oyster mushroom in sherry butter sauce, and green beans

Cabernet Sauvignon Castle Rock ’17 (California)

Lamb Chops (O’Neill Family Farm, Rushford, MN) 35

Grilled lamb chops, zucchini rosettes, falafel, and yogurt sauce

Pinot Noir Santa Barbara ’16 (California)

Pork Tenderloin (Hidden Valley Farm, Elgin MN) 25

Bacon-wrapped pork tenderloin, Brussels sprouts, three-cheese gratin, and our house-made BBQ sauce

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 / 4

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, whipped cream, and house granola


French Press Coffee

Enjoy our fresh-ground, French press coffee

The perfect complement to our house-made desserts 

17oz Carafe 6             32oz Carafe 11


Courvoisier VS 7

Hennessy 7

Hardy Organic V.S.O.P. 8


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.

Dine. Play. Relax.
Make a Reservation