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Our next level, fine dining experience, with a completely customizable menu. Butler passed appetizers, farm fresh salads, plated entrees garnished with herbs, and sides galore. Starting at $35 per person.

Options Include:




Appetizer Selection:

Please refer to and choose from our extensive appetizer menu


Salad Choices:


From the Farm on St. Mathias - GF

Ever evolving seasonal and local produce. Heirloom tomatoes, specialty vegetables, young spring greens, green goddess dressing

Blueberry Fields Forever - GF

Fresh tart blueberries, hand crumbled feta, candied pistachios, baby mixed green leaves, raspberry champagne vinaigrette

Grilled Peach Prosciutto - GF

Stickney Hill chévre, oven roasted pecans, crispy prosciutto, young arugula leaves, dry Sherry-Dijon vinaigrette

Caesar -GFR

Local hydroponic romaine, parmesan, creamy caesar dressing, hand torn ciabatta crouton

Classic Iceberg Wedge - GFR

Crispy local bacon, red onion, seasonal tomatoes, english cucumber, gorgonzola crumble, house buttermilk ranch

Entrée Options:


Pan Seared Duroc Pork Loin - GF

Choose between red curry cream, rustic garlic crusted, or truffled mushroom cream

MN Walleye

Pan seared. Choose from hazelnut crusted, almond crusted, parmesan crusted, or garden herb crusted. Served with baby dill remoulade

House Smoked Beef Brisket - GFR

Natural jus and horseradish cream

Slow Roasted Beef Short Ribs - GFR

Veal Demi Glacé or Dark Ale Mustard Demi

Pan Seared Breast of Chicken

Choose from roasted mushroom marsala (GF), cashew mole (GF), caprese (creamy basil sauce covered, smoked mozzarella and tomato stuffed, (GF), or our famous Hunter’s Chicken (GFR)

Smoke Seared Beef Medallion - GFR

Natural Jus

*add $5 per person for the choices below

Sliced Beef Tenderloin - GFR

Veal Demi Glacé

6oz. NY Strip - GFR

Port Wine Reduction or Veal Demi Glacé

6oz. Filet Mignon - GFR

Port Wine Reduction or Veal Demi Glacé

6oz. Loin of Lamb - GF

Curry crusted or ask for the chef to create your perfect sauce

Glazed & Caramelized Breast of Duck - GF

Miso honey glazed, a la orange, or juniper honey

Vegetarian Choices:

Five Cheese Manicotti

Rustic tomato marinara, fresh ground parmesan and toasted ciabatta

Wild Mushroom Ravioli

Creamy sage and anisette alfredo, four cheese stuffed ravioli, and chévre

Southern Fried Polenta Cake

Seared seasonal vegetable succotash and french quarter cream

Side Options:


Honey & Thyme Glazed Young Carrots - GF

Fire Roasted Zucchini - GF

Garlic Herbed French Green Beans - GF

Butternut Squash Puree - GF

Bacon Brainerd Baby Red Potatoes - GF

Yukon Fingerling Potato Confit - GF

Roasted Garlic Pomme Puree - GF

Truffled Pomme Puree - GF

Celery Root Puree - GF

Heirloom Potato Medley - GF

Parmesan & Herbed Pomme Puree - GF

Coconut Sweet Potato Puree - GF

Aged White Cheddar Au gratin - GF

Creamy Wild Rice Polenta grits

Chef’s Truffled Lobster Pomme Puree - GF


*Combination and creative plates can be curated with executive Chef Jenna Brower Von Siebolds

GF = Gluten Friendly - GFR = Gluten Free upon request

Clocktower Hospitality's Food and Beverage provider, 3 Cheers Hospitality, takes all necessary precautions to prepare meals for guests with food intolerances & allergies, but our kitchens are not exclusively allergen free and cross-contamination may occur. Please speak with your sales consultant about accommodating guest's individual dietary needs and requirements. 

One Passed Appetizers

One Salad

Two Entrée Choices

 Two Sides


Three Passed Appetizers

One Salad

Two Entrée Choices

 Two Sides


Three Passed Appetizers

One Salad

Three Entrée Choices

 Two Sides

Dessert & Coffee

One Late Night Bite

(50% of guest count)