S I G N A T U R E S   M E N U

Sunday & Thursday: 5-8 PM  │  Friday & Saturday: 5-9 PM

Please call 507-454-3767 to make a reservation!

— STARTERS —

Bruschetta    9

baguette, mozzarella, tomato, basil, onion, garlic, caper, balsamic

Crab Cakes    12

panko fried crab cakes, garlic chili sauce, Asian coleslaw

Duck Wontons    10

duck confit, cream cheese, scallion, duck sauce

Tuna Poke    15

ginger honey soy marinated ahi tuna, sesame, mango salsa, fried wonton chip, jasmine rice

Artisan Cheese Board    21

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

French Onion Soup    9

baked with crostini, Gruyère

Fresh Garden Salad    6

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

Wedge Salad    9

iceberg lettuce, Applewood smoked bacon, tomato, garlic bread, scallion, housemade blue cheese dressing
(add grilled 8 oz. sirloin $15)

ENTRÉES

All entrées served with garden salad.

Side Substitutions:
Wedge Salad   3 | French Onion Soup   5

12 oz. Ribeye   37

6 oz. Bacon-Wrapped Tenderloin   42

8 oz. Sirloin   30

with herbed demi-glace, chef’s choice of vegetable and starch
(add blue cheese crumbles, caramelized onions, mushrooms $3 each)

Served with chef’s choice of vegetable.

Grilled Pork Tenderloin    25

with maple black pepper bacon chutney, smoked gouda, scallion duchess potato

New Zealand Lamb Chops    38

with smoked shallot demi-glace, garlic mashed potato

Seared Duck Breast    29

with brie fingerling potato, blackberry chutney

Stuffed Chicken    29

oven-roasted chicken breast stuffed with basil, fresh mozzarella, sundried tomato, prosciutto, parmesan cream, parmesan-encrusted fingerling potato

Walleye    29

pan-fried walleye, lemon, tartar sauce, herbed wild rice

Cedar Plank Salmon    27

cedar plank Atlantic salmon, Dijon and brown sugar rub, herbed wild rice

Pan-Seared Scallops    28

with saffron risotto cake, caper dill butter sauce

— PASTAS —

Five Cheese Ravioli    25

housemade ravioli filled with ricotta, parmesan, mozzarella, fontina, and taleggio; sautéed zucchini, spinach, grape tomato, asparagus, white wine butter sauce
(add chicken $5,
shrimp $8)

Pesto Penne Alfredo    23

oven-roasted artichoke, fire-roasted tomato, pesto alfredo
(add chicken $5, shrimp $8, grilled 8 oz. sirloin $15)

— DESSERTS —

Chef Meagan’s Specialty Cheesecake    12

Your server will describe today’s selections.

Trio    14

petite crème brûlée, vanilla ice cream, molten lava cake, 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.