Signatures Restaurant

22852 County Road 17, Winona, MN 55987

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)
Brie en Croûte

Baked brie cheese wrapped in savory pastry and served with fruit compote

Mushroom Trio

Stuffed mushrooms of sausage marinara and parmesan, spinach and artichoke, and shrimp and crab

Shrimp Cocktail

Classic chilled tail on shrimp served over house made cocktail sauce and house made lavash

Duck Wontons

Confit of local duck leg, cream cheese, and green onion in fried or steamed wontons served with an apple marmalade

Fresh Garden

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

Roasted Root Vegetable

Roasted grapes, toasted cashews, butternut squash, mixed field greens, parsnips, roasted beets, chèvre with carrot vinaigrette

Beet and Blue Cheese

Roasted beets, blue cheese crouton, toasted pine nuts, walnut vinaigrette

Wedge Salad

A wedge of iceberg lettuce, bacon, tomato, house-made blue cheese dressing, and garlic bread

Truffled Cauliflower Soup

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

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 Valley '12 (California)

Butternut Squash Ravioli

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 Sauvignon Blanc '13 (New Zealand)


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)

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)


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

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

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 (Argentina)


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)

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

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)

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

Sous vide beef brisket with mirepoix, garlic and fresh herbs, roasted Yukon Gold potatoes, steamed green beans and carrots Ravenswood Zinfandel '11 (Sonoma County)


Petite chef's selection of dark chocolate bread pudding, house vanilla ice cream, apple cobbler


House made lefse folded on layers of cherry compote, white chocolate mascarpone and ricotta, and dark chocolate ganache

Crème Brûlée

Classic French custard with sugar crust made in chef's selection of flavors

Signatures' Sundae

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

Your server will describe our selection of our house made fruit sorbets and ice creams

French Press Coffee

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


Johnny Walker Black

Glenmorange 10 year

MaCallan 12 year

Chivas 12 year

Bailey's Irish Cream

Rum Chata

Tia Maria


Irish coffee

Brandy Alexander



Custom Item

Add Item

Disclaimer: Prices and availability are subject to change

0

Browse Restaurants | Privacy Policy | Terms and Conditions | FAQ | Restaurant Owners | Contact us

Facebook Twitter Pinterest Instagram

© 2020 BringMeThat, Inc