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!

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

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

(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

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.