SIGNATURES MENU

Tuesday – Thursday: 4-8 PM
Friday – Saturday: 4-9 PM

Reservations required. Please call 507-454-3767!

Appetizers

Pheasant Wonton 9

Pheasant confit, cream cheese with scallion, and duck sauce.

Fried Brie | 9

Pecan and panko encrusted with Brie cheese and served with raspberry jalapeño sauce.

Artisan Cheese Board | 17

Chef’s selection of 3 artisan cheeses, sliced prosciutto, and a warm baguette served with accompaniments.

Tuna Poke | 15

Marinated Ahi tuna, jasmine rice, mango salsa, and chili lime aioli served with fried wontons.

Soup & Salad

Chicken Wild Rice Soup | 5

Wedge Salad | 9

Iceberg lettuce, Applewood smoked bacon, tomatoes, garlic bread, and housemade bleu cheese dressing.

Fresh Garden Salad 6

Spring greens, carrot, radish, red onion, cucumber, sprouts, tomato, and house croutons with your choice of dressing.

Roasted Beet Salad | 9

Spinach, roasted beets, toasted pine nuts, bleu cheese croutons, and honey balsamic vinaigrette.

Poultry

Chicken (St. Brigid’s Meadow, Coon Valley, WI) | 30

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.

Chardonnay Fess Parker ’16 (Santa Barbara)

Duck Breast (Au Bon Conard, Caledonia, MN) | 29

Pan-seared duck breast, red wine reduction, broccolini, and sautéed mushroom and parmesan orzo in a Sherry wine butter sauce.

Tres Bagos Lavradores de Feitoria Tinto ’15 (Portugal)

Fish & Seafood

Walleye 27

Pan-fried walleye with Minnesota wild rice, and green beans.

Pinot Grigio Onyos ‘19 (Italy)

Cedar Plank Salmon | Market

Grilled salmon, Yukon gold potatoes, garnished with a fennel salad with pea shoots, tomatoes, red onion, lemon, parsley, vinaigrette.

Albarino La Val Rias Baixas ’18 (Spain)

Housemade Pasta

Five Cheese Ravioli 23

(Add Chicken 5, Shrimp 8)

Handmade ravioli filled with ricotta, parmesan, fontina, taleggio, and mozzarella cheese topped with sautéed zucchini, summer squash, spinach, grape tomato, and asparagus in a white wine butter sauce.

Riesling Oppenheimer Krötenbrunnen ’16 (Germany)

Seafood Fettuccini | 36

Shrimp, langostino, lump crab, fire-roasted tomatoes, broccoli florets, and roasted artichoke sautéed in a garlic cream sauce, topped with two pan-seared scallops and garnished with a parmesan crisp.

Prosecco Tiamo (Italy) 187 ml

Steaks & Chops

6 oz. Bacon-Wrapped Tenderloin | 46

Cabernet Sauvignon Silver Palm 13 (California)

12 oz. 21-Day Dry-Aged Ribeye | 53

Cabernet Sauvignon Castle Rock ’17 (California)

*Both meals listed above come served with sweet pea risotto, broccolini, and herbed demi-glace.

Pork Porterhouse | 25

(Hidden Steams Farm, Elgin, MN)

Grilled 14 oz. pork porterhouse with housemade BBQ, three cheese potato gratin, and oven-roasted brussels sprouts.

Malbec Cigar Box (Mendoza)

Lamb Chops | 37

(O’Neill Family Farm, Rushford, MN)

Grilled lamb chops, Signatures summer potatoes, grilled asparagus, and smoked shallot demi.

Tempranillo Mano o Mano ’15 (Spain)

*À la carte added to any entrée

Four shrimp prepared your way 9

1/2 or full pound of crab legs 29 or 56

Two pan-seared scallops 13

Desserts

Chocolate Lava Cake | 9

with house vanilla bean ice cream served with whipped cream and fresh berries.

Vanilla Bean Crème Brûlée | 7

served with fresh berries.

Nightcaps

French Press Coffee

Enjoy our fresh-ground, French press coffee

The perfect complement to our house-made desserts 

17oz Carafe 6             32oz Carafe 11

Cognac

Courvoisier VS 7

Hennessy 7

Hardy Organic V.S.O.P. 8

Scotch

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.

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