S I G N A T U R E S M E N U
Friday-Sunday: 5-8 PM
Please call 507-454-3767 to make a reservation!
— STARTERS —
Crab & Corn Fritters │ 9
spicy honey aioli
Brie en Croûte │ 15
brie, maple honey, raisin, candied pecan, puff pastry, fig jam, French baguette
Swedish Meatballs │ 9
local buffalo, pork, mushroom cream sauce
Artisan Cheese Board │ 21
chef’s selection of three artisan cheeses, sliced prosciutto, French baguette, seasonal accompaniments
Butternut Squash Bisque + │ 8
apple chutney, crème fraiche
Garden Salad + │ 6
spring mix, carrot, radish, red onion, cucumber, sprout, tomato, housemade crouton, choice of dressing
Beet & Spinach Salad │ 8
candied walnut, blue cheese, balsamic dressing
— ENTRÉES —
All entrées served with soup du jour or garden salad.
Side Substitutions:
Butternut Squash Bisque 5 | Beet & Spinach Salad 2
12 oz. Ribeye │ 37
6 oz. Bacon-Wrapped Tenderloin │ 42
8 oz. Sirloin │ 30
with herbed demi-glace, fingerling hash (roasted fingerling potato, asparagus, fire-roasted tomato, scallion, feta)
(add blue cheese crumbles, caramelized onions, mushrooms, sunny side up egg 3/ea)
Served with chef’s choice of vegetable.
Roasted Pheasant Breast │ 33
truffle potato crisp, blackberry chutney
14 oz. Duroc Pork Porterhouse │ 29
dry-aged, bourbon cream sauce, sweet potato mash
Braised Lamb Shank │ 31
panko mushroom risotto cake, smoked shallot demi-glace
Stuffed Chicken + │ 29
prosciutto-wrapped oven-roasted chicken breast stuffed with basil, fresh mozzarella, sundried tomato; parmesan cream sauce, parmesan encrusted fingerling potato
Seared Swordfish + │ 32
ginger garlic compound butter, roasted butternut squash
Pan-Fried Walleye │ 29
lemon, tartar sauce, herbed wild rice
Grilled Cedar Plank Salmon + │ 28
Alaskan Copper River sockeye, honey brown sugar glaze, roasted fingerling potato
— STARCHES —
(add chicken 5, shrimp 8, grilled 8 oz. sirloin 15)
Five Cheese Ravioli │ 25
housemade ravioli filled with ricotta, parmesan, mozzarella, fontina, and taleggio; sautéed zucchini, spinach, grape tomato, asparagus, white wine butter sauce
Creamy Tomato Sausage Gnocchi │ 24
portabella, spinach, feta, parmesan
— DESSERTS —
Chef Meagan’s Specialty Cheesecake │ 12
Ask your server for today’s selections.
Trio │ 13
petite crème brûlée, vanilla ice cream, apple crisp, fresh berry, whipped cream
A 19% gratuity will be applied to groups of 10 or more guests.
+ Gluten friendly preparation available upon request.
We accommodate to any food allergies or special requests whenever possible. Consuming raw or undercooked product may increase your risk for foodborne illness.