Easter Menu

Easter Menu

Easter Dinner at Signatures


Prosciutto Wrapped Asparagus $7
Asparagus wrapped with prosciutto di Parma and puff pastry, baked and lightly
seasoned with truffle salt, served with hollandaise sauce

 Bacon and Shrimp Cocktail $14
Grilled bacon wrapped shrimp served with cocktail sauce and lemon wedge

Artisan Cheese Plate $16
Selected artisan cheeses, fruit, and other accompaniments

Crab & Artichoke Dip $13
Cream cheese, parmesan, roasted artichokes, spinach, roasted red peppers, mixed herbs,
and lump crab meat, served with sliced warm baguette and Lahvosh

Salads and Soups 

Berries and Chèvre $8
Spinach and arugula with raspberries, blue berries, honey thyme chèvre,
raspberry vinaigrette, and pomegranate molasses

Garden Salad $7
Spring greens, carrot, red onion, sprouts, tomato, cucumber, red radish, croutons and your choice of dressing

Wedge $8
Crisp ice berg lettuce topped with house blue cheese dressing, apple wood smoked bacon, and grape tomatoes served with garlic bread crouton

                            Cream of Asparagus Soup $7 Chicken Wild Rice Soup $5


Tenderloin of Beef $34
Grilled beef tenderloin with sautéed portabellas and demi glaze, loaded wedged potatoes with bacon, scallions, garlic cheddar and sour cream, served with grilled asparagus

Pan seared Halibut $32
6oz seared halibut topped with a roasted and herbed butter, served with a warm roasted corn, tomato, asparagus, arugula and chick pea salad

Chef carved Double Smoked Ham $24
Sliced ham, three cheese potato au gratin, sautéed French style green beans, pineapple coulis

Prime Rib of Beef $28
12oz cut of slow roasted prime rib, roasted garlic and green onion Duchess potato, honey glazed carrots, au jus and popover

Half Roasted Chicken $26
Oven roasted chicken, buttermilk mash potatoes, wild rice stuffing, steamed broccoli, and chicken gravy

Lamb Chops $29
Grilled lamb chops, beet & chèvre potato gratin, sautéed baby zucchini, smoked shallot demi

Orecchiette $17
House made orecchiette, tossed with zucchini, grape tomatoes, rainbow chard, garlic, and olive oil (shrimp $25, chicken $23)


Molten Lava $9
Warm molten lava chocolate cake with house made candied hazelnut ice cream and fresh berries

Trio $9
Petite orange crème brulée, Chef’s choice ice cream and a house made chocolate truffle

Carrot Cake $8
Signatures classic carrot cake with house made vanilla bean ice cream and fresh berries

Graduation Menus

May 9th Graduation Lunch

Graduation Day Menu
Served from 11 am until 3:00 pm

Cup of house-made soup 5
Chicken Wild Rice or Tomato Basil

Garden salad 5
of mixed greens, carrot, cucumber, red onion, tomato, red radish, sprouts, and croutons,
with your choice of dressing

Salmon or Chicken Florentine 17
Cheese stuffed tortellini tossed with spinach, sundried tomatoes, roasted red peppers and Alfredo sauce served with garlic bread stick

Cod Sandwich 12
Broiled cod, lettuce, tomato, onion, tartar sauce, served on ciabatta bread with French Fries

Torta 12
Carnita style pork on ciabatta bread, with cabbage, lime, cilantro, avocado, onion, tomato, chipotle aioli with French Fries

Vegetarian 11
Sautéed Portabella, Asparagus, Roasted Red Pepper, Spinach, topped with Brie Cheese and served on a Focaccia Roll with French Fries

19th Hole 12
1/3 pound Hamburger with Vermont white cheddar, caramelized onion, apple wood smoked bacon, lettuce and tomato on a grilled Bloedow’s Bun with French Fries

Chicken Club 12
Grilled 6oz chicken breast topped with apple wood smoked bacon, lettuce, tomato, and mayonnaise, served on Ciabatta with French Fries

Raspberry Blue Chicken Salad 12
Mixed greens, grilled chicken breast, Amablu cheese, golden raisins, raspberries, toasted almonds, and Raspberry Vinaigrette

Philly Cheese Steak 15
Sliced American Kobe beef, sautéed onions and green peppers, provolone cheese sauce
served on a French Baguette with French Fries

May 9th Graduation Dinner

Graduation Dinner  5:00pm – 9:00pm


Provoleta 9
Baked provolone cheese with chimichurri
served with lahvosh

Margarita Pizza 12
House made crust, sundried tomatoes,
fresh mozzarella, basil, and balsamic

Crab Artichoke Dip 13
Lump crab meat, roasted artichokes,
roasted red peppers, cream cheese, three
cheese blend

Bruschetta 9
Tomatoes, capers, red onion, garlic, olive
oil, basil, balsamic vinegar served with
grilled baguette



Garden Salad 7
Mixed greens, carrot, red radish, red onion,
sprouts, cucumber, tomato and croutons

Caesar Salad 7
Romaine, Caesar dressing, croutons,
anchovy, tomato, parmesan

Wedge Salad 7
Wedge of iceberg lettuce, house-made blue
cheese dressing, grape tomatoes, apple
wood smoked bacon and
garlic bread

Crab and Avocado Salad 13
Lump crab meat, avocado, pickled ginger,
Dijon vinaigrette, micro greens



Roast Prime Rib of Beef 28
12oz prime rib, sweet onion and fennel potato gratin, steamed brocolini, au jus and pop over

Lamb Chops
(half rack $32, whole rack $61)
Grilled lamb chops, Signatures summer
potatoes, grilled asparagus and smoked
shallot Demi-glace

Chicken Oscar 28
Oven roasted chicken breast topped with
lump crab meat and hollandaise sauce
served with garlic mashed potatoes and
grilled asparagus

12oz Lobster Tail 47
Butter poached lobster tail, spinach and
sun dried tomato risotto, sautéed summer

Ravioli 21
House made three cheese ravioli tossed
with spinach and vodka sauce served with
garlic bread

21 Day aged 12oz rib eye $39 or
6oz Bacon Wrapped Tenderloin $33
Horseradish and scallion Havarti duchess
potato, roasted French cut carrots, and
mushroom Demi-glace


Blacken salmon 25
6oz Atlantic blacken salmon topped with
avocado and a pineapple jalapeño salsa,
cilantro jasmine rice, and steamed green


Trio 9
Petite orange crème brulée, Chef’s selection of ice cream, and chocolate truffle

Molten Lava Cake 9
Served with fresh berries and house made peanut butter ice cream

Strawberry Short Cake 8
Angel food cake topped with fresh strawberries and whipped cream with vanilla ice cream

Dinner Menu

Appetizers, Soup and Salad


Walleye Cakes  9
Panko breaded Red Lake Walleye cakes, served with a sweet corn relish, spicy mustard and cilantro oil

Crab Wonton 8
Fried or steamed, served with saffron sauce

Prosciutto Wrapped Asparagus 7
Asparagus wrapped with Prosciutto di Parma and puff pastry, baked and lightly seasoned with truffle salt, served with hollandaise sauce  

Bacon & Shrimp Cocktail 14
Grilled bacon wrapped shrimp served with cocktail sauce and lemon wedge  

Prosciutto & Melon 8
Prosciutto di Parma around fresh melon with olive oil and a pistachio parmesan crisp    

Soup and Salad 

Cream of asparagus 7
garnished with chickpeas, arugula and grape tomatoes
Your sever will describe the Chef’s other soup selections for this evening

Fresh Garden 7
Spring greens, tomato, red onion, cucumber, alfalfa sprouts, radish, carrot,
house-made croutons, served with your choice of dressing

Berry and Chèvre 8
Spinach and arugula with raspberries, blue berries, honey thyme chèvre, raspberry vinaigrette, and pomegranate molasses    

Mediterranean 8

Wedge Salad 7
A wedge of Iceberg lettuce, bacon, tomato, house-made blue cheese dressing, and garlic bread


Suggested wine pairings are listed with each entree

Signatures’ Bacon-Wrapped Beef Tenderloin market price
 Grilled bacon-wrapped beef tenderloin, with mushroom veal demi-glace,and the seared fingerling, grilled asparagus.
A fresh garden salad is included.
Markham Merlot ’11 (California)

Orecchiette 17

House made orecchiette sautéed in olive oil, tossed with zucchini, grape tomatoes, rainbow chard, and garlic

Firestone Chardonnay ’10 (Santa Ynez Valley)


Walleye (Redby, MN) 27
Pan seared Walleye fillet with steamed broccoli, wild rice, garlic cheddar corn fritters, and remoulade
Fess Parker Chardonnay ’12 (Santa Barbara County)

Chicken Oscar 28 (Anderson Farm Utica, MN)
Pan seared free range airline chicken breast topped with lump crab meat and hollandaise sauce, served with asparagus and roasted garlic mash
Placido Pinot Grigio ’12 (Italy)

Halibut 31
Grilled Halibut topped with a smoked tomato infused olive oil served with a sautéed portabella, zucchini, sundried tomato, and scallion couscous pilaf
Ravenswood Petite Sirah ’12 (California)

Pork Tenderloin 25
Grilled bacon wrapped pork tenderloin medallions with spring pea and mushroom risotto, asparagus tips, and honey mustard
Clifford Bay ’12 (New Zealand)  

Veal Parmesan 24
Pan seared veal cutlet over house made fettuccini tossed with spinach and extra virgin olive oil, topped with house made marinara and shaved parmesan
Elsa Bianchi Mendoza ’12 (Argentina)

Salmon 24
Seared fillet of salmon resting on rice noodles in a mushroom, bonito, and scallion broth with seared baby bok choy, garnished with enoki mushrooms
Château Magenle Graves ’10 (France)

Duck 30 (Au Bon Canard, Caledonia, MN)
Pan seared duck breast and confit of duck leg with truffle potato crisps, roasted carrots, and blackberry chutney
La Crema Pinot Noir ’11 (Sonoma Coast)

21-Day Dry Aged Rib Eye 39
White cheddar and truffle potatoes dauphine, steamed broccolini, and caramelized chipolini onion veal reduction
Silver Palm Cabernet Sauvignon ’10 (California) 

Lamb Shank 30 (O’Neal Family Farm, Rushford, MN)
Braised lamb shank in its own juices with oven roasted sweet potatoes fingerling and Brussels sprouts
Writers Block Syrah ’10 (California)   




House-Made Desserts

Trio 9
Petite orange crème brulée, the chef’s ice cream selection and a chocolate truffle

Molten Lava 9
Warm molten lava chocolate cake with our own candied hazelnut ice cream,
and fresh berries 

Peach Crisp 8
Topped with an almond streusel and our own blueberry ice cream  

Pot du Crème 8
White chocolate pot du crème with strawberry rhubarb chutney served with an
almond wafer 

Carrot Cake 8
Signature’s classic carrot cake and our own vanilla bean ice cream with fresh berries

House Sorbets and Ice Creams 6
Your server will describe our selection of house fruit sorbets and rich ice creams


French Press Coffee 6/11

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; Hennessy 7

Johnny Walker Black 6.50; Glenmorange 10 year 8; MaCallan 12 year 8; Chivas 12 year 6

Bailey’s Irish Cream 6; Rum Chata 6; Tia Maria 6; Drambuie 7

After Dinner Drinks
Irish coffee 8; Brandy Alexander 7; Grasshopper 7



Daily Menu


 French Onion Soup
baked with Crouton and Gruyère Cheese

Smoked Beef Tenderloin Chili
topped with garlic cheddar and caramelized onions

Today’s House-Made Soup


Cheese Curds
hand-dipped Wisconsin White Cheddar Curd, with Honey Mustard

Fried Pickles
beer Battered thick cut Kosher Dill Pickles stuffed with Pastrami & Cream Cheese, served with Chipotle Ranch Dressing

Walleye Cakes
(4) made with Red Lake Walleye, celery, onion, Wild Rice and peppers served with a roasted red pepper and truffle aioli

Jalapenos Peppers stuffed with Bacon and Crabmeat
fried and served with a Green Onion Sour Cream


Chicken Strips
(3) Chicken Strips, French Fries & Ranch Dressing

A Quarter Pound Burger
with pickle spear and kettle chips

Grilled Cheese Sandwich
with mozzarella, American and garlic cheddar grilled on white bread with tomato basil soup


Raspberry Bleu Chicken
mixed green, grilled chicken, Ama bleu cheese, golden raisins, fresh raspberries, toasted almonds, with raspberry vinaigrette

Romaine, Tomato, shaved Parmesan , House-Made Croutons, creamy Caesar dressing and Garlic Bread Stick
$12 (Grilled Chicken)

Signatures’ Pot Pie

Sautéed Chicken, Fresh Vegetables, Fine Herbs with a Puff Pastry Crust and Fresh Fruit

Croissant Sandwich Special
Croissant Sandwich, with your choice of Today’s Soup or Petite Garden Salad
Your Server will Describe Today’s Selections

Beef Pot Pie
Sautéed beef tenderloin tips with carrots, onion, celery, corn and peas topped with garlic cheddar cheese and Mash potatoes


Sandwiches served with Kettle Chips & Pickle Spear; substitute House-cut French Fries for $1;

Substitute  Seasonal Fresh Fruit, Today’s Soup, Petite Garden Salad for $3;

Substitute French onion soup or smoked beef tenderloin chili for $4

19th Hole
1/3 pound Hamburger with Vermont White Cheddar, Caramelized Onion, Apple Wood Smoked Bacon, Lettuce & Tomato, Bloedow’s Bun (Vegetarian Burger Available)

Panko-breaded, with Lettuce, Tomato, Onion and Tartar Sauce on Ciabatta Bread, served with Cole Slaw

Carnita style braised Pork on Ciabatta Bread, with Cabbage, Lime, Cilantro, Avocado, Onion, Tomato and Chipotle Mayonnaise

Chicken Cordon Bleu
Grilled Chicken Breast topped with a Mornay sauce, Prosciutto, basil and Swiss cheese served on grilled Biabatta

Sautéed Portabella, Asparagus, Roasted Red Pepper and spinach tossed in garlic white wine sauce topped with Brie cheese on grilled Ciabatta

Duck Burger
Grilled duck burger tipped with Brie cheese, spinach, tomato and dark ale whole grain mustard served on a warm pretzel bun

Smoked Salmon

Honey smoked salmon served on warm herbed flat bread topped with cucumber, carrot, red radish, sprouts, cilantro and red pepper aioli



made with House-made Crust and Sauce

Buffalo Chicken
Grilled chicken breast, hot sauce, mozzarella & bleu cheese topped with fresh celery and green onion
$14 (10” Single)
$19 (14” Double)

Sundried Tomato, Kalamata Olives, Mozzarella, Basil, Olive Oil, Roasted Artichoke Hearts, Balsamic Vinegar Reduction
$11 (10” Single)
$16 (14” Double)

Build Your Own Pizza
Toppings – Pepperoni, Sausage, Bacon, Sundried Tomato, Kalamata Olives, Onion, Mushrooms, Peppers

Cheese only
$9 (10” Single)
$13 (14” Double)

Cheese and one topping
$10 (10” Single)
$14 (14” Double)

Cheese and two toppings
$11 (10” Single)
$16 (14” Double)

Cheese and three toppings
$12 (10” Single)
$18 (14” Double)


Warm Apple Tart
Served with vanilla ice cream

Chocolate Cheese Cake
Served with fresh berries & whipped cream

Ice Cream & Sorbets
Your server will describe our selection

Chef’s Nightly Special Offered 5pm to 9pm


Your server will describe tonight’s special  


We will accommodate food allergies or special requests whenever possible. Please ask your server.

Gluten Free Menu

Pizzas are made with house made sauce and served on a Gluten Free crust

(The Cheese blend that is used does contain a small amount of Cellulose that could affect our sensitive Gluten Free Customers)

Buffalo Chicken
Grilled chicken breast, hot sauce, mozzarella & blue cheese topped with fresh celery and green onion
10″ Single $14

Sundried Tomato, Kalamata Olives, Mozzarella, Basil, Olive Oil, Roasted Artichoke Hearts, Balsamic Vinegar Reduction
10″ Single $11

Build Your Own Pizza
Toppings -Pepperoni, Sausage, Bacon, Sundried Tomato, Kalamata Olives, Onion, Mushrooms, Peppers


Raspberry Bleu Chicken
Mixed Greens, Grilled Chicken, Amablu, Raisins, Raspberries, toasted Almonds, Raspberry Vinaigrette

Romaine, Tomato, Parmesan and Caesar Dressing $7, with grilled Chicken


Sandwiches are served on a Gluten Free Roll with Kettle Chips & Pickle Spear, add Seasonal Fresh Fruit or Petite Garden Salad for $3

(No items from our fryer can be considered gluten free)

19th Hole
1/3 pound Hamburger with Vermont White Cheddar, Caramelized Onion, Apple Wood Smoked Bacon, Lettuce & Tomato

Carnita style braised Pork, with Cabbage, Lime, Cilantro, Avocado, Onion, Tomato and Chipotle Mayonnaise

Chicken Cordon Bleu
Grilled Chicken Breast, Prosciutto, Fresh Basil, Mornay Sauce, Swiss Cheese

Duck Burger
Grilled duck burger tipped with Brie cheese, spinach, tomato served on a warm pretzel bun

Sautéed Portabella, Asparagus, Roasted Red Pepper and spinach tossed in garlic white wine sauce topped with Brie cheese on grilled Ciabatta

Smoked Salmon
Honey smoked salmon with cucumber, carrot, red radish, sprouts, cilantro and red pepper aioli


Ice Cream & Sorbets
Your server will describe our selection

Happy Hour

Happy Hour Specials

Happy Hour
Monday through Thursday 3:30pm – 5:30pm


$3 rail drinks
(Vodka, Gin, Rum, Tequila, Whiskey, Bourbon, Brandy, Scotch)

$1 off all bottle and draft beers

House Merlot and Chardonnay
$5 a glass

Classic Vodka and Gin Martinis

Gin Relaxers
A mix of Beefeater gin, OJ, and pineapple juice


Cheese Curds
Hand-dipped Wisconsin white Cheddar curd with honey mustard$6

Fried Pickles
Beer battered thick cut Kosher Dill pickles stuffed with pastrami & cream cheese, served with chipotle ranch dressing

Walleye Cakes
(4) Made with Red Lake Walleye, celery, onion,wild rice, and peppers served with a roasted red pepper and truffle aioli

Mixture of tomatoes, capers, red onion, basil, and garlic tossed in olive oil & balsamic vinegar served with warm croistini topped with Mozzarella

Wine Menu

Glass Wine

White Wine by the Glass

Pinot Gris Three Pears ’11 (California) $8
Pinot Grigio Placido ’12 (Italy) $8
Pinot Grigio Santa Margherita ’12 (Italy) $11
Sauvignon Blanc Clifford Bay ’12 (New Zealand) $7
Sauvignon Blanc Chateau Magence Graves ’10 (France)Sauvignon Blanc Rodney Strong ’12 (Sonoma County) $7$9
Fumé Blanc Robert Mondavi ’12 (Napa Valley) $9
Chardonnay Signature’s “St Helena” (California) $7
Chardonnay Fess Parker ’12 (Santa Barbara County) $9
Chardonnay Firestone ’10 (Santa Ynez Valley) $9
Riesling Oppenheimer Krötenbrunnen ’10 (Germany) $6
Riesling Blüfeld ’11 (Germany) $8
Icewine Jackson-Triggs Proprietors’ Reserve ’08 (Canada) $6
Moscato D’Asti Luccio ’12 (Italy) $7
Moscato D’Asti Ruffino ’11 (Italy) $10

Red Wine by the Glass

Pinot Noir Labouré-Roi ’12 (France) $8
Pinot Noir LaCrema ’11 (Sonoma Coast) $12
Merlot Signature’s “St Helena” (California) $7
Merlot Markham ’11 (California) $12
Cabernet Sauvignon Silver Palm ’11 (California) $12
Cabernet Sauvignon Sebastiani ’11 (California) $12
Bordeaux Chateau Maison Blanche Medoc ’06 $13
Syrah Steele “Writer’s Block” ’10 (California) $10
Malbec Elsa Bianchi ’12 (Argentina) $8
Malbec Trivento Reserve ’12 (Argentina) $8
Zinfandel Ravenswood ’10 (Sonoma County) $10
Ruby Port Noval Black LV (Portugal) $8
Vintage Port Cruz Porto (Portugal) $10

Champagne & Sparkling by the Glass

Sparkling Prosecco, Lunnetta Brut (Italy) $8
Sparkling Chandon Brut (California) 187ml $12

Blush Wine by the Glass

White Zinfandel Copper Ridge (California) $7

Premium White Wine by the Glass

Chardonnay Bouchard Pere & Fils Pouilly-Fuisse ’10 (France) $17
Chardonnay Rombauer Carneros ’12 (California) $20

Premium Red Wine by the Glass

Blended Wine Chateau Pesquie Artemia ’04 (France)  $25
Cotes du Rhone Perrin & Fils Chateauneuf-du-Pape ’07 (France)  $29
Cabernet Sauvignon Chimney Rock ’09 (California)  $32
Cabernet Sauvignon Stag’s Leap “Fay” ’10 (Napa Valley)  $56
Bordeaux Opus One Proprietary Red Wine ’05 (California)  $85

Red Wine

Pinot Noir
The wine tends to be of light to medium body with an aroma reminiscent of black cherry, raspberry or currant.
Labouré-Roi Les Sangliers ’12 (France) $27
Murphy Goode ’11 (California) $35
LaCrema “Sonoma Coast” ’11 (California) $45
Cambria ’11 (Santa Maria Valley) $54
Bordeaux is generally made from a blend of grapes and may be made from Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec.
Château La Fleur Plaisance ’10 $34
Château Maison Blanche Médoc ’06 $47
Pauillac, Château Lynch Bages Grand Cru Classé ’85 $264
Pauillac, Château Mouton Rothschild ’88 $455
The grape produces spicey wines reminiscent of blackberries and chocolate, with a velvety texture.
Elsa Bianchi Mendosza ’12 (Argentina) $27
Trivento Reserve ’12 (Argentina) $26
Piattelli Grand Reserve ’09 (Argentina) $40
Italy’s most famous grape. Mouth-watering sour cherry and black cherry aromas, with spices, herbs and tobacco.
Ruffino Riserva Ducale Chianti Classico ’08 (Italy) $56
Côtes du Rhône
The Rhône wine region in France is first divided into north and south. The South produces Châteauneuf-du-Pape and other blends from several varieties including Grenache.
Perrin & Fils Châteauneuf-du-Pape ’07 (France) $112
Petite Sirah / Durif
Durif is a minor variety of red wine grape grown in France, California and Australia. It produces tannic wines with a spicy, plumy flavor.
Ravenswood VB ’11 (California) $27
Foppiano ’09 (Russian River Valley) $43
Merlot based wines usually have medium body with hints of berry, plum and currant.
Signature’s Private Label “St Helena” (California) $24
Murphy Goode ’10 (California) $34
Markham ’11 (California) $43
Shiraz / Syrah
Shiraz & Syrah are names of the same grape. It is known for its spicy blackberry, plum and peppery flavors.
Milton Park ’10 (South Australia) $27
Steele Writer’s Block ’10 (California) $37
Typically, Zinfandel wine tastes spicy and fruity.
Ravenswood ’10 (Sonoma County)  $35
Earthquake Zinfandel ’10 (California)  $63
 Cabernet Sauvignon
 Cabernet can be mellow and mild, hearty and rich, with the primary tastes being black cherry, blackberry and mint.
Louis Martini ’11 (Sonoma County) $37
Silver Palm ’11 (California) $42
Whitehall Lane ’09 (Napa Valley) $94
Chimney Rock ’09 (California) $122
Stag’s Leap “Fay” ’10 (Napa Valley) $218
The best smell of cherries, violets and black licorice or truffles and have rich, chewy, deep and long-lasting flavors.
Travaglini Gattinara ’07 (Italy)  $82
 Bordeaux Blend & Meritage
 Meritage is a word used to distinguish California wines that are made in the style of Bordeaux but without infringing on that region’s legally protected appellation.
 Robert Mondavi Private Selection Meritage ’10 (California)  $31
Opus One Proprietary Red Wine ’05 (California) $340
 Opus One Proprietary Red Wine ’09 (California)

Opus One Proprietary Red Wine ’10 (California)



 Blended Red Wine
At its most basic, vinters blend wine made from different grapes in order to add more complexity to the flavor and texture of a wine.
Mas-de-Gourgonnier Provence Red ’10 (France) $35
Bogle “Phantom” ’09 (California) $48
Château Pesquié Artemia ’04 (France) $95

White Wine

Blush / Rosé Wine
A blush or rosé wine has some of the color typical of a red wine, but only enough to turn it pink.
White Zinfandel, Copper Ridge (California) $22
Pink Wine, Pink Truck ’11 (California) $24
Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling wines.
Oppenheimer Krötenbrunnen ’12 (Germany) $19
Blüfeld ’11 (Germany $24
Sparkling Wine
Sparkling wine is usually white or rosé and made in different levels of sweetness. Sparkling wine is most often made using a variety of local grape varietals.
Chandon Brut (California) 187ml $12
Lunetta Prosecco Brut (Italy) $28
Korbel Brut (California) $31
These wines produce a very fruity aroma with a touch of cinnamon spice. They are also extremely balanced between the acidity and the fruitiness.
Cuvée Anne-Laure Vin D’ Alsace ’11 (France) $34
Most popular white wine variety. Crisp and steely to rich and buttery, simple and fruity to world class. Typical  flavors are apple, lemon zest, creamy butter and oak.
Signature’s Private Label St Helena (California) $24
Kendall-Jackson Avant ’12 (California) $29
Fess Parker Santa Barbara County ’12 (California) $33
Firestone Santa Ynez Valley ’10 (California) $34
LaCrema Sonoma Coast ’11 (California) $48
DeLoach Russian River Valley ’10 (California) $51
Bouchard Père & Fils Pouilly-Fuissé ’10 (France) $62
Rombauer Carneros ’12 (California) $72
The most northerly of France’s fine wine regions, Champagne is the source of the world’s finest sparkling wines.
Moët & Chandon White Star (France) 375ml $55
Moët & Chandon Impérial (France) $96
Veuve Cliquot Ponsardin Brut (France) 375ml $64
Veuve Clicquot Ponsardin Brut (France) $117
Pinot Grigio/Pinot Gris
The wines made from this grape are light wines with high acidity, soft aromas and flavors.
Placido ’12 (Italy) $26
Three Pears ’11 (California) $28
LaCrema Monerey ’12 (California) $37
Santa Margherita ’12 (Italy) $42
Known for its surprising perfume-like fragrance, light body, semi sparkling, spritzy character and its fruit forward palate.
Luccio Moscato D’Asti ’12 (Italy) $23
Ruffino D’Asti ’11 (Italy) $35
Sauvignon Blanc
Also offered as Fumé Blanc, this wine is zippy and refreshing. Aromatic grape variety showing citrus, melon and grassy flavors.
Clifford Bay ’12 (New Zealand) $26
Château Magence Graves ’10 (France) $26
Fumé Blanc, Robert Mondavi ’12 (Napa Valley) $30
Rodney Strong ’12 (Sonoma County) $31
Château de Sancerre ’10 & ’11 (France) $41
Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, so the result is a concentrated, often very sweet wine.
Jackson-Triggs Proprietors’ Reserve ’08 (Canada) $33


Liquor,Beer & Soda

Single Malt Scotch Draught Beer
Glenmorange 12 year Stella Artois $4.00
MacCallan 12 year Guinness $4.50
Glenlivit 12 year Fat Tire $3.50
Sam Adams (Seasonal) $3.50
Blended Scotch Coors Light $2.50
Chivas Regal Michelob Golden Draft Light $2.50
Johnnie Walker Red
Johnnie Walker Black Bottled Domestic Beer
Michelob Golden Draft Light $3.25
Bourbon Budweiser $3.25
Woodford Reserve Bud Lite $3.25
Blanton’s Miller Lite $3.25
Makers Mark Coors Light $3.25
Premium Grain Belt $3.25
Jack Daniels Bottled Imports & Microbrews
Seagrams 7 Kaliber NA $3.25
Jameson Irish St. Pauli Girl N/A $3.25
Crown Royal Leinenkugel’s Original $3.25
Blue Moon $4.00
Gin Mike’s Hard Lemonade $4.00
Tanquary Rush River Bubble Jack IPA $4.00
Hendricks Summit EPA $4.00
Bombay Sapphire Heineken $4.00
Sam Adams Lager $4.00
Vodka Leinenkugel’s Honey Weiss $4.00
Grey Goose Corona $4.00
Ketel 1
Absolut Non-Alcoholic Beverages
Praire (MN) Coke, Diet Coke, Sprite, Sprite Zero $2.00
Pepsi, Diet Pepsi, Mt. Dew, Diet Mt. Dew $2.00
Canada Dry Ginger Ale $2.00
Assorted Hot Teas, Iced Tea, Lemonade and Coffee $2.00
Milk 1% White & Chocolate $2.00
Spring Grove Rootbeer $2.00
Gosling’s Ginger Beer $3.00
Root Beer Float $5.00
Red Bull $4.00
Catawba Sparkling White Grape Juice $2.50
 San Pellegrino Sparkling  Water 500ml $4.00
Cranberry, Grapefruit, Orange, Pineapple, Tomato and Apple Juice $3.00

Event Menus


The following are Banquet Menu Suggestions with some general pricing information. These are not your only options. We feel these menus should be used to assist with the menu planning process. Please feel free to think about what your guests would enjoy; any protein may be paired with any starch or vegetable. At Winona Golf & Dining, Inc we have a very creative culinary team who enjoy working with the client to create a memorable and unique dining experience for you and your guests.

Winona Golf & Dining is pleased to be able to offer more than one choice an allow your guests to choose their meal for your function. If you would like to offer your guests two choices, both entrees will be priced at the higher of the two prices. Should you choose to offer three choices to your guests, all three choices would be priced at the highest priced of the three choices plus $2.00 per person.

We are unable to guarantee menu pricing more than one-hundred and eighty days prior to your function. We ask to have final menu selections no less than thirty days prior to the function except by special arrangements with Winona Golf & Dining. This insures product to produce your event is available and eliminates your possible disappointment. You may make menu changes up to fourteen days prior to your function with the approval of the Executive Chef. Any products already purchased for your function will be charged to you at cost plus twenty percent, plus the taxable eighteen percent service charge, and the sales tax and will remain the property of Winona Golf & Dining. Also note, no food will be allowed to leave the premises or control of Winona Golf & Dining, Inc from Signatures Restaurant or Visions Event Center at Signatures Restaurant, except as requested by an individual guest of their individual “plate.” Buffets and “leftovers,” will not be packaged for contacts, groups or organizations.

Please inform your vendor there is no parking allowed on the cement pad behind Visions, prior to, during or after an event. Loading and unloading is permissible, however vehicles must be moved to the parking lot before the arrival of the first guest.


To begin your day

The Visions Breakfast Buffet
Scrambled eggs, Bacon, Sausage, Hash Browns, A selection of Breakfast Pastries on each table, Sliced Seasonal Fresh Fruit, Orange Juice, Coffee, Decaffeinated Coffee and Tea
$15 per Person

The Visions Breakfast
A basket of Muffins and Danish on each table, Orange Juice, Scrambled Eggs, Bacon, Sausage or Ham, Hash Brown Potatoes, Coffee, Decaffeinated Coffee Tea or Milk
$13 per Person

Continental Breakfast
House-made Breakfast Pastries with Butter, Jelly, and Cream Cheese (Danish, Muffins, Coffee Cake, English Muffins), Sliced Fresh Fruit in Season, Orange Juice, Coffee, Decaffeinated Coffee and Tea
$12 per Person (one hour service)

Morning Ala Carte Items

Breakfast Pastries $21 per Dozen
Juice $16 per Liter
Milk $16 per Liter
Coffee or Decaffeinated Coffee $19 per Gallon
Sliced Seasonal Fresh Fruit $4 per Person
Breakfast Bars $24 per dozen

For a Mid-morning Refresh or Afternoon Pick-me up

The Lemon Break
Lemon Bars, Lemon Candy, Lemon Meringue Pie, Lemonade, Lemon Water, Iced Tea
$6 per person

The Ballpark
Individual bags of Roasted in the Shell Peanuts, Crackerjacks, Miniature Hot Dogs with Condiments, Assorted Soft Drinks and Waters
$8 per person

The Chocoholic Break
Brownies, Choc Chip Cookies, Oreos, Yahoo Choc Beverage and Milk, Coffee, Decaffeinated Coffee,
$6.00 per person

Ala Carte Break Items

Cookies or Brownies $18 per dozen
“Chex Mix” $23 per pound
Mixed Home Made Sweet Potato and Idaho Potato Chips $15 per pound
Deluxe Mixed Nuts $24 per pound
Mixed Nuts with Peanuts $16 per pound
Granola Bars $24 per dozen
Assorted Cookies $18 per dozen
Iced Tea $14 per liter
Coffee or Decaffeinated Coffee $19 per gallon
Soft Drinks $2.00 each
Bottled Water $2.50 each
All prices are subject to a taxable eighteen percent service charge and sales tax


Fruit & Cheese Plate
Seasonal Fruit with chef’s selection of artisan cheeses

Soup and Sandwich
Choice of turkey, ham or chicken salad on croissant or sandwich wrap with soup & chips

Chef’s choice quiche, garnished with fruit and petite green salad, roll and butter

The following selections are offered with a Fresh Garden Salad and a choice of two dressings, Artisan Roll and butter, Coffee, Decaffeinated Coffee and Tea. (Milk is available)

Grilled Chicken Breast
Herb-Marinated and topped with Beurre Blanc, served with Wild Rice Pilaf and Fresh Vegetable Medley

Roast Turkey Breast
Tender Breast of Turkey with Cranberry Sauce, Mashed Potatoes, Gravy and Fresh Vegetable Medley

Beef Burgundy
Tender beef tips in rich sauce with roasted garlic mashed potatoes and Fresh Vegetable Medley

Roasted Pork
Served with Dijon Cream Sauce, Dirty Mashed Potatoes and Fresh Vegetable Medley

Grilled Petite Fillet of Salmon
Herbed Wild Rice Pilaf and Fresh Vegetable Medley

 All prices are subject to a taxable eighteen percent service charge and sales tax

Soup & Sandwich

Soup, Salad and Sandwich Buffet
$15 per person ($105.00 set up fee)

Soup du Jour

Assorted Sliced Meats including Ham, Turkey and Roast Beef
Assorted Sliced Cheeses including, American, Swiss and Provolone
Assorted Artisan Rolls and Sliced Breads
Sliced Tomato, Shaved Onion, Lettuce and Pickles
Condiments including Mustard, Mayonnaise, Horseradish Cream

Tossed Salad with Tomato, Red Onion, Cucumber, Carrot, Sliced Radish and Croutons
Choice of Two Dressings

Potato Salad or Cole Slaw

Plate of Cookies, one per person, on each table

Coffee, Decaffeinated Coffee, Hot or Iced Tea

Hors d’ Oeuvres


25 per order

BBQ Meatballs

Chicken Drummies with Bleu Cheese

Pork or Vegetable Egg Rolls

Petite Quiche

Display Domestic Cheese and Cracker Tray

Display Artisan Cheese with Crackers, Sliced Baguette and Lovosh

Fresh Vegetable Tray with Dip

Fresh Fruit Tray

House-made Hors d’ oeuvres

25 per order

Mushroom Caps Stuffed with Three Cheeses

Mushroom Caps Stuffed with Crab

Hummus with Warm Pita (Roasted Garlic or Red Pepper)

Crab and Artichoke Dip

Wild Mushroom Gratin

Beef Kabobs with Hoisin Sauce

Chicken Kabobs with Hoisin Sauce

Sliced Flank Steak w/ mini buns and condiments

Shaved Salami, Turkey, or Ham, w/ mini buns and condiments


Iced Shrimp with Horseradish Cocktail Sauce or Wasabi Ketchup and Lemon Wedges
Market Price

Oysters on a Half-Shell With Horseradish Cocktail Sauce and Lemon Wedges
Market Price

Assorted House-made Hors d’oeuvres

Individually Priced

Prosciutto and Melon Ball on Pick

Local Pork Confit and Grilled Fennel Strudel

Grilled, Marinated Vegetable Kabob

Caramelized Onion and Herbed Chevré Tart

Belgian Endive, Amablu Cheese, Walnuts, Grapes, Honey Balsamic Vinaigrette

Belgian Endive with Honey Thyme Chevré, Roasted Beet and Pine Nut Chutney with Pomegranate Molasses

House-made Canapés

These Canapés are all individually crafted in-house by our culinary team from the finest ingredients available and priced individually.

Grilled Steak and Smoked Shallot Grainy Mustard on Crostini

Whipped Brie with Cucumber on Crostini

Shrimp, Tomato, Basil on Crostini

Amablu Cheese and Sliced Beef on Crostini

Smoked Salmon, Onion and Capers on Black Bread

Tapenade, Sweet Pepper and Chevré on Crostini

Pork Tenderloin, Saged Apple on Crostini

Mini Reuben on Cocktail Rye

Smoked Salmon, Garlic Aioli, Capers, Dill on Lavash

Grilled, Curried Chicken Salad on Sourdough

Carnita-Style Pork, Chipotle Aioli, Avocado and Tomato Salsa on Tortilla Chip

Coriander-Crusted Pork Tenderloin& Grilled Pineapple Chutney on Crostini

After Dinner & Late Night Snack

Nacho Bar
Chips, Lettuce, Tomato, Salsa, Shredded Cheese, Sour Cream, Black
$6 per person
$9 per person – Seasoned Ground Beef

12” Quesadillas with Cheese, Onion, Peppers, Tomato, Salsa, Sour Cream
$9 per item – Cheese and Vegetable
$12 per item – Chicken or Ground Beef

Taco Bar
Hard or Soft Tortillas, Lettuce, Tomato, Salsa, Shredded Cheese, Sour Cream
$9 per person – Seasoned Ground Beef

Assorted House-made Pizza
16” Assorted Topping Pizzas
$18 each

Assorted Sandwiches
Shaved Salami, Turkey, or Ham, w/ Mini Buns and Condiments
$60 per 25 sandwiches

Pita Bread Pockets
Chicken or Beef with Honey Mustard / Lamb or Salmon with Tzatziki Sauce
$4.50 each
$5.50 each

Chex Mix
Original Chex Mix, Pretzels, Garlic Rye Chips


All dinner entrées include baskets of artisan rolls and butter, your choice of one salad listed below, and freshly-brewed regular and decaffeinated coffee, hot or iced tea

House-made Soups

($5 per person or substitute for salad for $3 per person)

Chicken Wild Rice, Tomato Basil, New England Clam Chowder, Chicken Noodle


(Included with Menu Entrée Prices)

Garden Salad
Mixed Greens, Tomato, Cucumber, Red Onion, Carrot, Red Radish, Croutons

Signatures Caesar Salad
Romaine, Tomato, House Made Croutons, Caesar Dressing

Classic Wedge Salad
Iceberg Lettuce Wedge, Bleu Cheese, Bacon Crumbles, Pepperoncini, Croutons
Add $2.00 per person

Signatures Wedge
Iceberg Lettuce Wedge, Carrots, Pickled Red Onion, Cucumber, Red Radish, Smoked Gouda
Add $2.00 per person


Chicken with Beurre Blanc or Wild Mushroom Cream Sauce
Grilled Split Chicken Breast, Wild Rice Blend With a Beurre Blanc Sauce or Wild Mushroom Cream Sauce

Chicken Prosciutto
Prosciutto Wrapped Chicken Breast stuffed with Mozzarella and Fresh Basil
Topped with a Rich Tomato Sauce and Provolone

Roasted Chicken
Roasted Half Chicken, Mashed Potato, Fresh Vegetable Medley With a Chicken Pan Gravy

Chicken Oscar
Pan-Seared Airliner Chicken Breast, Lump Snow Crab Meat, Asparagus With a Béarnaise Sauce


Signatures Marinated Sirloin
Grilled Marinated Sirloin, Roasted Garlic Potato Puree, With Herb Demi-Glace

Grilled Ribeye Steak
Grilled Ribeye, Bacon Cheddar Dirty Baby Red Mash With Rosemary Demi-Glace

Slow-Roasted Prime Rib
Herb-Encrusted Prime Rib, Garlic and Thyme-Roasted Baby Reds With Horseradish Mousse

Bacon-Wrapped Filet Mignon
Seared Bacon-Wrapped Beef Tenderloin, Amablu Cheese Dirty Mash With Mushroom Duxelle Demi-Glace
Market Price


Grilled Salmon Filet, Cilantro-Infused Jasmine Rice, Served with Tzatziki

Broiled Cod Filet, Roasted Baby Reds, Vegetable Medley

Rainbow Trout
Pan-Seared Rainbow Trout, Wild Rice Blend, Snow Peas With Lemon Caper Remoulade

Seared Halibut
Pan-Seared Halibut Filet, Garlic Herb Tuxedo Orzo, With a Truffle Cream Sauce
Market Price

Broiled Walleye Filet, Wild Rice Blend, With a Remoulade


Roasted Turkey Breast
Slow-Roasted Breast of Turkey, Toasted Almond and Apricot Stuffing With Turkey Gravy

Seared Duck Breast
Pan-Seared Duck Breast, Fingerling Potatoes, Asparagus, With Mission Fig Demi-Glace


Roasted Pork Loin
Slow-Roasted Pork Loin, German Style Potato Puree With Whole Grain Mustard Beurre Blanc

Prosciutto-Wrapped Pork Tenderloin
Pan-Seared Wrapped Tenderloin, Potato-Parsnip Puree, Green Beans With Sage Demi-Glace


Butter-Poached Shrimp
Shrimp Poached in a Lemon-Infused Beurre Monté, Citrus-Scented Jasmine Rice
Market Price

Diver Caught Sea Scallops
Scallops Poached in Saffron-Infused Beurre Monté, Roasted Parsnip Puree
Market Price

Maine Lobster Tail
Lobster Tail Poached in Garlic Dill-Infused Beurre Monté
Market Price

Snow Crab Cluster
Steamed Snow Crab Cluster, Served with Clarified Butter
Market Price

Alaskan King Crab
Steamed King Crab, Served with Clarified Butter
Market Price


Add three Shrimp $6, or Chicken $4 to any pasta

Vegetarian Lasagna
Spinach, Mushrooms, Ricotta Cheese, White Sauce, Topped with Mozzarella

Meat Lasagna
Ground Beef, Spinach, Mushrooms, Ricotta Cheese, Red Sauce, Topped with Mozzarella

Fettuccini & Alfredo
Fettuccini with Alfredo Sauce, Parmesan Cheese, Broccoli

Spaghetti and Meatballs
Spaghetti, Meatballs, Shaved Parmesan, House-Made Red Sauce

Angel Hair Pasta
Angel Hair Pasta, Kalamata Olives, Grape Tomatoes, Capers, Shallots, Feta, Fresh Basil, Tossed with Olive Oil


Signatures Marinated Sirloin and Chicken
Grilled, Marinated Sirloin, Chicken Breast, Roasted Garlic Potato Puree, With Herb Demi-Glace

Bacon-Wrapped Filet Mignon and Salmon Filet
Seared, Bacon-Wrapped Beef Tenderloin, Grilled Salmon Filet, Fingerling Potatoes With Mushroom Duxelle Demi-Glace
Market Price

Bacon-Wrapped Filet Mignon and Shrimp
Seared, Bacon-Wrapped Beef Tenderloin, three Shrimp, Amablu Cheese Dirty Mash With Mushroom Duxelle Demi-Glace
Market Price

Bacon-Wrapped Filet Mignon and Scallops
Seared, Bacon-Wrapped Beef Tenderloin, two Scallops, Amablu Cheese Dirty Mash With Mushroom Duxelle Demi-Glace
Market Price

House-made Desserts

Other Desserts are available upon request and priced on an individual basis

Signatures Red, White and Blue with Vanilla Bean Ice Cream

Flourless Chocolate Tort with Berries, Whipped Cream and Berries

Apple Crisp with Vanilla Bean Ice Cream

Crème Brulee and Berries

House-made Ice Cream

House-made Sorbet

Chocolate Mousse

Chocolate Love Cake

Carrot Cake

Non-House-made Desserts
Other Desserts are available upon request and priced on an individual basis

Cheesecake with Fresh Berries

Various flavored Ice Cream

Various flavored Sorbet

All prices are subject to a taxable eighteen percent service charge and sales tax