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!

Seared Tuna Nachos  │  18

sesame encrusted ahi tuna, wonton crisp, scallion, cilantro, avocado, shredded cabbage, jalapeño, carrot, radish, wasabi/sriracha aioli

Artisan Cheese Board +  │  21

chef’s selection of three artisan cheeses, sliced prosciutto, French baguette, seasonal accompaniments

Duck Confit Wontons  │  14

served with duck sauce

French Onion Soup +  │  9

crostini, Gruyère

Garden Salad +  │  6

spring mix, carrot, radish, red onion, cucumber, sprout, tomato, housemade crouton, choice of dressing

Wedge Salad +  │  9

iceberg lettuce, bacon, tomato, scallion, housemade blue cheese dressing/crumbles

All entrées served with soup du jour or garden salad.

Side Substitutions:
French Onion Soup   5  |  Wedge Salad   2

12 oz. Ribeye + │  37

6 oz. Bacon-Wrapped Tenderloin + │  42

8 oz. Sirloin + │  30

with herbed demi-glace, fingerling/sweet potato hash (roasted fingerling potato, sweet potato, asparagus, mushroom, scallion, chèvre)

(add blue cheese crumbles, caramelized onions, mushrooms, sunny side up egg 3/ea)

Served with chef’s choice of vegetable.

Pork Wellington  │  25

pork tenderloin, bacon, mushroom duxelles wrapped in puff pastry; whole grain mustard cream sauce, mashed potato

Braised Lamb Shank  │  31

mashed potato, 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

Pan-Fried Walleye +  │  29

lemon, tartar sauce, herbed wild rice

Pan-Seared Scallops +  │  35

cous cous/quinoa pilaf, sweet pea/truffle cauliflower puree, parmesan crisp

Grilled Cedar Plank Salmon +  │  28

Alaskan Copper River sockeye, honey brown sugar glaze, roasted fingerling potato

(add chicken 5, shrimp 8, pan-seared scallops 13, 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

Seafood Fettucine Alfredo  │  36

shrimp, pan-seared scallop, fire-roasted tomato, broccoli floret, roasted artichoke, parmesan garlic cream sauce, parmesan crisp

Chef Meagan’s Specialty Cheesecake  │  12

Ask your server for today’s selections.

Trio +  │  13

petite crème brûlée, vanilla ice cream, deep-fried salted caramel brownie, 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.