St. Paul Grill Menu

Cream Of Minnesota Wild Rice Soup

Homemade Chicken Pepper Noodle Soup

French Onion Soup

Hand-Cut Idaho Potato Fries

With choron sauce.

Baked Mac And Cheese

Elbow macaroni, tillamook cheddar and bacon.

Onion Rings

With jalapeno-lime mayo.

Hash Browns

Bacon and white onions.

Fresh Asparagus Spears

With hollandaise.

Mixed Greens

Cucumber, red onion and vine ripe tomato wedges with choice of a grill dressing.

Strawberry Spinach Salad

Baby spinach topped with sliced strawberries, creamy french brie cheese and raspberry poppy seed dressing.

The Grill Wedge

Nueske’s bacon, crumbled blue cheese and tomato with choice of a grill dressing.

Pear Berry Salad

Bartlett pears, blueberries, blackberries and raspberries on mixed baby greens with white cheddar, walnuts and raspberry poppy seed dressing.

Caesar Salad

Hearts of romaine, our signature caesar dressing and baked croutons. Grilled chicken, grilled salmon, blackened scallops.

Landmark Salad

Baby spinach, pulled rotisserie chicken, bacon, asiago, apples, eggs, grapes and almonds with champagne vinaigrette.

Chopped Salad

Bacon, blue cheese, chicken, pasta rings, scallions, tomatoes and buttermilk ranch dressing.

Classic Cobb Salad

With choice of grill dressing. Grilled chicken, grilled flank steak.

Charred Salmon Salad

Hoisin seasoned salmon over balsamic dressed greens with red pepper, lemon and spicy ginger aioli.

Avocado And Crab Salad

Chopped greens, bacon and tomato with a french cocktail dressing.

Grilled Asparagus And Tenderloin Salad

Grilled asparagus and tenderloin with fresh mozzarella, basil-marinated tomatoes and lime herb vinaigrette.

Seafood Salad

Poached scallops, shrimp, crab, mango, papaya, cucumber, bell peppers, jicama and fresh herbs on romaine and bibb lettuce in citrus vinaigrette.

BLT

Thick cut bacon, lettuce, tomato and mayo.

Cashew Chicken Sandwich

Tender chicken with cashews and grapes on a croissant.

Fresh Tuna Salad Sandwich

Fresh ahi tuna with mayo, celery and onions on marble rye.

Roasted Turkey Club

Thick cut bacon, avocado mayo, lettuce and tomato on wheat toast.

Hot Pastrami & Swiss

Shaved and stacked high with thousand island dressing on rye.

The Market Street

Grilled chicken breast, thick cut bacon, swiss, and cheddar on grilled ciabatta with sriracha mayo.

Prime Rib French Dip

On toasted ciabatta with au jus and horseradish cream sauce.

Ahi Tuna Charlie’s

Two ahi tuna minis with light asian seasoning served with wasabi mayo.

Beer Battered Walleye

Roasted red pepper remoulade on grilled marble rye with sweet potato chips.

The Grill Charlie’s

Two grilled medallions of beef tenderloin on potato rolls topped with caramelized onions and horseradish mayo, served with bearnaise.

Black And Blue

Cajun spices with blue cheese and caramelized onions.

Bacon Cheddar

With thick cut bacon and cheddar cheese.

Vegetarian Portobello Mushroom

Garlic-rosemary marinated portobello with boursin cheese, roasted red peppers and asparagsus.

Chicken Pot Pie

The original.

Chicken Rigatoni

Pulled rotisserie chicken and fresh rigatoni tossed with creamy four cheese sauce.

Chicken Dijon

With sauteed broccolini and roasted red peppers with dijon cream sauce.

Bourbon Pork Chop

Marinated, center-cut pork chop with the grill apple sauce.

Grilled Filet Mignon

With sauteed vegetables. 6 oz.

Salmon

With seven spice butter on a bed of sautéed spinach.

Beer Battered Walleye

With hand-cut idaho fries.

Crabcake

Lump crab on a bed of sauteed spinach with citrus tarragon aioli.

Trout.

Grilled lemon thyme rainbow trout with asparagus.

Swordfish

Herb crusted on spinach with crispy bacon and lemon butter caper sauce.

Halibut

Parmesan and horseradish crusted over asparagus with stone ground mustard and dill butter sauce.

Walleye

Pan fried and dusted with almond flour, topped with pecan frangelico butter sauce and sautéed vegetables.

Tuna

Grilled and served over jicama, cucumber, red bell peppers, radish sprouts and fresh herbs with wasabi sake cream, soy glaze and pickled ginger.

Shrimp

Barbecue spiced and grilled jumbo shrimp over a saute of sweet corn, charred tomatoes, nueske’s bacon, chives and creme fraiche.

Scallops

Seared over pearl couscous and arugula with citrus and avocado.

Sea Bass

Miso marinated over baby bok choy, shiitake mushrooms and roasted red peppers.