School of The Wise

1750 Tower Blvd Ste 103, Victoria, MN 55386

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Mini Baked Mac & Cheese

Topped with bread crumbs and your choice of Bacon or Ham.

Baked Artichoke Bread

French Bread topped with artichoke spread and a five cheese blend.

Tapas Platter

A variety of seasonal pairings served with warm pita.

Cheese Platter

Three gourmet cheeses served with crackers.

Hummus & Pita Bread

A match made in heaven. Goes better with wine than water.

Red Wine Platter

Andouille Sausage and two gourmet cheeses served with crackers.

Cheese Fondue

Gruyere, garlic, and wine melted to perfection. Served with toasted french baguette, red pepper, and apple.

Spinach Artichoke Dip

A bubbly artichoke dip served with warm pita.

Oven Roasted Tomato

Served with a Breadstick.

Soup of the Day

Served with a Breadstick.


Served with Corn Bread.

Ceaser Salad

A traditional ceaser topped with homemade croutons and a creamy dressing.

Garden Salad

Served with tomatoes, onions, hard boiled egg, cucumbers, carrots, and croutons.

Salon Spatoria Salad

Mixed greens, blue cheese, apples, pecans & dried cranberries, served with a lemon poppy seed dressing.

Antipasto Salad

Red pepper, tomato, onion, artichoke, asparagus, black olive & fresh mozzarella tossed in our balsamic vinaigrette.

Beet Salad

Served on a bed of spring Mix tossed in a Balsamic Vinaigrette topped with Pecans and Goat Cheese.

Italian Salad

served on a bed of romaine lettuce topped with hard salami, pepperoni, black olives, Ciliegene Mozzarella, red onion, and tossed in a Creamy Italian.

SOTW Cobb Salad

Roasted turkey, bacon, hard boiled egg, and blue cheese on a bed of romaine lettuce with a side of SOTW dressing.

Cranbeery Chutney Turkey

Joined with Havarti cheese served on wheat bread.

Hot Italian Beef & Cheddar

Topped with spicy giardiniera peppers and served on Focaccia bread.

Sage Basil Aioli Roasted Turkey

Served with cheddar cheese and tomato.

Fresh Apple & Brie

Served on potato bread with seasonal apples & creamy Brie.

A Touch of Elvis

Peanut Butter, bananas, and honey served on potato bread.

Roasted Asparagus & Gruyere

Lightly seasoned asparagus on focaccia bread with aged Gruyere.

Ham & Havarti

Served with a dab of honey dijon mustard on Focaccia bread.

Grilled Cheese

Cheddar, Havarti and Gruyere cheese married with a fresh tomato, black olive aioli, and crumbled bacon on potato bread.

Tuna Melt

Albacore tuna with dijon mustard, diced red onion, mayo, dill and cumin topped with Gruyere cheese served on wheat bread.


A trio of gourmet meats-peppercorn salami, capicola, ham, with provolone and tomato pesto on Focaccia bread.

Roast Beef

Served on Focaccia bread with feta cheese, sweet pepper and tomato relish with a side of horseradish cream.

Oven Roasted Turkey

Served with sharp cheddar and a dab of dijon bistro sauce on wheat bread.

BBQ Chicken with Red Onion Pizza

Cheese Pizza

Pepperoni & Green Olive Pizza

Veggie Pizza

A spinach pesto sauce topped with red pepper, onion, zucchini, and artichoke hearts.

Andouille Sausage

Shepard's Pie

A mixture of meat and vegetables topped with cheddar mashed potatoes.

Braised Beef Ravioli

Tossed in a Mushroom Marsala Sauce, served with a breadstick.

Spaghetti and Meatballs

Simmered in a rich marina sauce, served with a breadstick.

Baked Macaroni & Cheese

Topped with Smoked Ham or Bacon.

Bread Pudding of the Day

Served warm with vanilla ice cream and caramel sauce.

Brownie Sunday

Homemade brownies topped with vanilla ice cream, pecans, hot fudge, and whipped cream.

Berry Pot Pie

Chocolate Pudding with a dark cookie crust topped with strawberries and whipped cream.

Mocha Fondue

Served with homemade shortbread cookies, bananas, and strawberries.

Caramel Flan

Served with bananas and homemade whipped cream.


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Disclaimer: Prices and availability are subject to change

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