Signatures Fall Menu

//Signatures Fall Menu
Signatures Fall Menu
Appetizers

Artisan Cheese Board 16

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

Duck Egg Rolls 11

Handcrafted with duck confit, fall root vegetables, dried currants, and served with a house Thai peanut sauce

Stuffed Mushrooms 8 (Add sautéed shrimp 5)

Petit portabella mushrooms stuffed with a three-cheese blend, herbs, and a garlic pan sauce

Seafood Tempura 13

Lightly battered shrimp, langostino, calamari and assorted vegetables, served with a lemon garlic and a sriracha aioli

Soup & Salad

Chicken Wild Rice Soup 5

Soup du Jour 5

Butternut Squash Soup 8

House-made soup garnished with sautéed apple, lardon, and a light drizzle of honey

Fresh Garden Salad 5

Mixed 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.

Autumn Harvest 9

Spring mix, roasted butternut squash, oven roasted brussel sprouts, pine nuts, dried cranberries, and a bacon 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)

Pheasant (MacFarlane Pheasants, Janesville, WI) 31

Oven roasted breast of pheasant, leg of confit, green beans, blackberry chutney, and potato crisps

Pinot Noir LaCrema ‘15 (Sonoma Coast)

Fish & Seafood

Scallop Wellington

Pan seared scallops topped with mushroom duxelles, puff pastry, truffle cream served with herbed quinoa and steamed broccolini

            Sauvignon Blanc Giesen Marlborough ‘16 (New Zealand)

Walleye 26

Grilled walleye with Minnesota wild rice, asparagus, and a house broccoli salad

Pinot Grigio Cavazza ‘15 (Italy)

Cedar Plank Salmon (Market Price)

Whiskey honey glazed grilled salmon, Yukon gold hash with brussels sprouts, fire roasted tomato and smoked onion

Chardonnay Fess Parker ‘16 (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)

Veal & Pork Agnolotti 27

House-made Agnolotti pasta filled with ground veal, pork and ricotta cheese topped with ratatouille and parmesan

Chianti Contemassi ’13 (Italy)

Steaks & Chops

6oz Bacon-Wrapped Tenderloin 38

Grilled and served with a butternut squash potato gratin, steamed broccoli and topped with a currant demi-glace

Cabernet Sauvignon Silver Palm ’13 (California)

12 oz (21-Day) Dry Aged Ribeye 41

Grilled and served with a butternut squash potato gratin, steamed broccoli and topped with a currant demi-glace

Cabernet Sauvignon Silver Palm ’13 (California)

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

Grilled 14 oz pork porterhouse topped with smoked apple chutney and Brie, served with oven roasted fingerling potatoes, and steamed carrots

Malbec Domaine Bousquet ’15 (Argentina)

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

Sorbets and Ice Creams 6

House sorbet or ice cream with fresh berries, whipped cream, and house granola

 

Trio 10

Petit caramel apple crisp, pumpkin bar topped with butter cream, and house-made vanilla ice cream

Cinnamon Roll Cheesecake 8

House-made cinnamon cheesecake layered with brown sugar and served with whipped cream and berries

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

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