| Brie en Croûte |
$12.00 |
Baked brie cheese wrapped in savory pastry and served with fruit compote |
| Mushroom Trio |
$13.00 |
Stuffed mushrooms of sausage marinara and parmesan, spinach and artichoke, and shrimp and crab |
| Shrimp Cocktail |
$9.00 |
Classic chilled tail on shrimp served over house made cocktail sauce and house made lavash |
| Duck Wontons |
$12.00 |
Confit of local duck leg, cream cheese, and green onion in fried or steamed wontons served with an apple marmalade |
| Fresh Garden |
$7.00 |
Spring greens, tomato, red onion, cucumber, alfalfa sprouts, radish, carrot, and house croutons with your choice of dressing |
| Roasted Root Vegetable |
$9.00 |
Roasted grapes, toasted cashews, butternut squash, mixed field greens, parsnips, roasted beets, chèvre with carrot vinaigrette |
| Beet and Blue Cheese |
$9.00 |
Roasted beets, blue cheese crouton, toasted pine nuts, walnut vinaigrette |
| Wedge Salad |
$8.00 |
A wedge of iceberg lettuce, bacon, tomato, house-made blue cheese dressing, and garlic bread |
| Truffled Cauliflower Soup |
$9.00 |
Puree of cauliflower and cream scented with truffle oil and garnished with chutney of seasonal root vegetables and parsley oil |
| Signatures' Bacon-Wrapped Beef Tenderloin |
$39.00 |
Grilled bacon-wrapped beef tenderloin, with mushroom veal demi-glace,and the seared fingerling, grilled asparagus. A fresh garden salad is included. Wine Pairing - Chelsea Goldschmidt Alexander Valle |
| Butternut Squash Ravioli |
$19.00 |
House-made butternut squash filled pasta, in a Marsala cream sauce with spinach, sautéed portabella mushrooms, walnuts, shaved parmesan (Add shrimp 8, chicken 5) Wine Pairing - Giesen Marlborough Sau |
| Walleye |
$27.00 |
Pan fried walleye fillet with steamed broccoli, wild rice and quinoa pilaf, garlic cheddar and dill hushpuppies, rémoulade. Wine Pairing - Fess Parker Chardonnay '13 (Santa Barbara County) |
| Chicken Oscar (St. Brigid's Meadow, Coon Valley, WI) |
$29.00 |
Pan seared free range chicken breast topped with lump crab meat, asparagus, hollandaise sauce, and roasted garlic mash. Wine Pairing - Placido Pinot Grigio '12 (Italy) |
| Salmon |
$24.00 |
Grilled Atlantic salmon, roasted red pepper and pea basmati pilaf, steamed green beans, caper dill white wine butter sauce Wine Pairing -Château Magence Graves Sauvignon Blanc '10 (France) |
| Pork Tenderloin |
$24.00 |
Pan seared bacon wrapped tenderloin medallions, roasted brie fingerlings, sautéed mustard greens, pan sauce Wine Pairing -Rocca Delle Macìe Rubizzo Sangiovese '07 (Italy) |
| Veal Parmesan |
$26.00 |
Pan seared veal cutlet over house made fettuccine tossed with spinach and extra virgin olive oil, topped with house made marinara and shaved Parmesan. Wine Pairing - Elsa Bianchi Mendoza '13 (Argenti |
| Scallops |
$32.00 |
Seared diver scallops with tomato jam over buttered cauliflower puree accompanied by pan roasted curried cauliflower, Brussels sprouts, and golden raisins Santa Margherita Pinot Grigio '13 (Italy) |
| Duck (Au Bon Canard, Caledonia, MN) |
$31.00 |
Pan seared duck breast and sous vide of duck leg with shoestring potatoes, roasted carrots, green beans, blackberry chutney. Wine Pairing - La Crema Pinot Noir '12 (Sonoma Coast) |
| 21-Day Dry Aged Rib Eye |
$41.00 |
Grilled rib eye, colcannon potatoes, honey glazed roasted carrots, cipollini demi glace Wine Pairing -Silver Palm Cabernet Sauvignon '11 (California) |
| Lamb Shank (O'Neal Family Farm, Rushford, MN) |
$30.00 |
Sous vide lamb shank in a reduction of its own juices, roasted sweet potato fingerlings, panko crusted creamed spinach Wine Pairing -Steele "Writer's Block" Syrah '11 (California) |
| Beef Brisket |
$22.00 |
Sous vide beef brisket with mirepoix, garlic and fresh herbs, roasted Yukon Gold potatoes, steamed green beans and carrots Ravenswood Zinfandel '11 (Sonoma County) |
| Trio |
$9.00 |
Petite chef's selection of dark chocolate bread pudding, house vanilla ice cream, apple cobbler |
| Lefse |
$9.00 |
House made lefse folded on layers of cherry compote, white chocolate mascarpone and ricotta, and dark chocolate ganache |
| Crème Brûlée |
$8.00 |
Classic French custard with sugar crust made in chef's selection of flavors |
| Signatures' Sundae |
$8.00 |
House-made chocolate, vanilla, strawberry ice-cream, shaved almonds, warm cinnamon strudel croutons, chocolate ganache, whipped cream, and fresh berries |
| House made Sorbets and Ice Creams |
$6.00 |
Your server will describe our selection of our house made fruit sorbets and ice creams |
| French Press Coffee |
$6.00 - $11.00 |
Enjoy our fresh-ground French press coffee, the perfect complement to our house crafted desserts. Offered in 17-ounce or 32-ounce carafes |
| Courvoisier VS |
$7.00 |
|
| Hennessy |
$7.00 |
|
| Johnny Walker Black |
$6.50 |
|
| Glenmorange 10 year |
$8.00 |
|
| MaCallan 12 year |
$8.00 |
|
| Chivas 12 year |
$6.00 |
|
| Bailey's Irish Cream |
$6.00 |
|
| Rum Chata |
$6.00 |
|
| Tia Maria |
$6.00 |
|
| Drambuie |
$7.00 |
|
| Irish coffee |
$8.00 |
|
| Brandy Alexander |
$7.00 |
|
| Grasshopper |
$7.00 |
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