NEW Spring Dinner Menu!

Woolley's is unveiling our brand new Spring Dinner Menu this evening, and we're so excited for you to try it out. We've listed our new menu below as a preview for the good things to come.

Appetizers 

SHRIMP COCKTAIL - 14

Poached jumbo shrimp chilled and served with zesty cocktail sauce for dipping.

CALAMARI - 11

Marinated in buttermilk and lightly breaded. Served with fresh lemon, spicy marinara and lemon aioli.

WALLEYE FINGERS - 13

Woolley’s Ale beer battered walleye strips, served with zesty tartar sauce and fresh lemon.

CRAB CAKES - 15

Three crab cakes resting on a bed of mixed field greens, topped with a chipotle aioli. 

DIABLO BITES - 13

Beef tips blackened in Chef Peter’s ‘Diablo Spice’, garnished with fried onion straws and served with a smoky tomato fondue.

SEARED SCALLOPS - 15 

Sundried tomato artichoke pesto, preserved lemon and prosciutto crisp, fried capers. 

BLACK AND BLEU BEEF TIPS - 13

Seasoned beef tips served with bleu cheese fondue for dipping.

Soup 

SOUP OF THE DAY CUP - 3.5 BOWL - 4.5

Made fresh daily with only the finest ingredients. Ask your server for today’s selections. 

FRENCH ONION SOUP - 5

Classic French onion soup topped with croutons and Gruyere cheese, then baked until golden brown.

Salads 

CHOP SALAD - 14

Chiffonade of Iceberg lettuce tossed with smoked ham, turkey breast, salami, Kalamata olives, red onion, roasted red pepper, cucumber and tomato in a Chateau dressing. Topped with hard boiled egg and Feta cheese.

CAESAR SALAD - 5 HALF 9 FULL 

Crisp romaine lettuce, parmesan cheese and homemade croutons tossed with Caesar dressing.

CALAMARI SALAD - 15

Mixed Greens tossed in a Orange and roasted Jalapeño vinaigrette. With orange segments, pickled red onion, fried calamari and topped with pecorino cheese.

THE CLASSIC WEDGE - 4 HALF 8 FULL 

Rich buttermilk bleu cheese dressing drizzled over a wedge of iceberg lettuce, topped with crumbled bleu cheese, crisp bacon bits, quartered tomatoes, sliced cucumbers, hard boiled eggs and homemade croutons.

BERRY & BRIE - 7 HALF 14 FULL

Mixed greens, strawberry balsamic vinaigrette with brie cheese wedges, mixed berries and candied almonds.

GRILLED SALMON SALAD - 16

Fresh spinach tossed in balsamic vinaigrette and topped with crisp bacon, orange segments, sliced red onions, hard boiled eggs and grilled salmon.

Woolley’s Beef

We serve only Certified Angus Beef. The Certified Angus Beef brand standards exceed those of USDA prime, choice and select graded beef, so you can be sure every bite is flavorful, tender and juicy. Beef must pass 10 additional specifications to earn the name. Less than 8% of all beef meets the Certified Angus Beef brand’s high standards. 

Unless otherwise noted, entrées come with a side salad, vegetable du jour and your choice of baked potato, scalloped potatoes, mashed potatoes or wild rice pilaf. Our salad bar is available with any entrée for an additional $4. 

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Woolley’s BEEF TENDERLOIN

6OZ PETITE FILET - 32 10OZ KINGS CUT - 45

Center cut filet mignon, served with roasted shallot demi-glace.

CLASSIC STYLE - 5

Encrusted with apple smoked bacon and bleu cheese, served on a bed of onions and mushrooms.

GRATINEE STYLE- 5 

Crouton, caramelized onions, Gruyere cheese.

ADD THE SURF - 9

Add Shrimp Scampi or Sea Scallops to any entrée

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MARTINI STEAK - 26

10oz flat iron steak, seasoned with all the makings of a martini (shaken not stirred), St Pete’s Bleu Cheese and green olives.

PETITE MARTINI STEAK - 18

A petite version of our signature martini steak.

Woolley’s STRIP - 39

You won't find a more flavorful steak, 12oz center-cut strip served with a roasted shallot demi-glace

RED-EYE RIBEYE - 39 

16oz Ribeye rubbed with ancho chili and coffee seasoning and grilled to perfection. 

PRIME RIB 12oz - 29 16oz - 35

Slow roasted Certified Angus Beef, served with our Woolley’s mushrooms and au jus.

BEEF OSCAR - 37

Twin medallions of beef tenderloin, croutons, lump crab meat, caramelized béarnaise sauce. 

TOP SIRLOIN - 24

8oz top sirloin on a bed of sautéed mushrooms and onions.

Sides

GRILLED ASPARAGUS - 7 

Grilled asparagus, béarnaise.

LOADED BAKED POTATO - 4

Cheddar cheese, bacon, chives.

FRIED TOMATOES - 5

With Blue Cheese Fondue.

HASHBROWNS - 5 

Cheddar cheese, bacon, onions. 

MAC N CHEESE - 6

Cheddar cheese sauce, bacon, chives.

Comfort Foods 

GRILLED CHICKEN - 19 

Lemon herb marinated chicken breast with poached tomatoes, basmati rice, balsamic drizzle and grilled asparagus. 

SWEDISH MEATBALLS - 16

Beef and veal meatballs simmered in a rich brown gravy with sour cream, served over braised red cabbage and mashed potatoes.

PORK PORTERHOUSE - 29

Grilled to perfection over soft grits and sautéed greens, with red onion marmalade.

DUCK BREAST - 29 

Served over wild mushroom risotto with blackberry demi-glace and topped with a fresh arugula salad with pickled red onion and blackberries. 

PORK MEDALLIONS - 24

Pan-seared pork with roasted fingerling potato, sautéed greens, pancetta and a light apricot sauce. 

Fresh Fish & Seafood 

GRILLED WALLEYE - 23

Walleye grilled with lemon over sautéed spinach with cherry tomatoes. Served with wild rice pilaf and a side of lemon buerre-blanc. 

SHRIMP & SCALLOPS - 31

Shrimp and scallops sautéed with garlic, tomatoes and white wine. Served on wild mushroom risotto and finished with a lobster cream and white truffle oil.

SEASONAL FISH -MARKET PRICE

Please ask your server for our nightly selection.

PANKO WALLEYE - 23 

Minnesota’s state fish hand breaded with parmesan seasoned Japanese bread crumbs, pan seared with lemon aioli sauce.

GRILLED SALMON - 25 

Basil basmati rice, fried tomato, arugula pesto and balsamic glaze. 

TILAPIA - 18

Broiled and topped with a fresh citrus relish over steamed basmati rice and veg du jour. 

Pasta 

Pasta Entrées are served with grilled Ciabatta bread.

CHICKEN CAPRISI - 18 

FETTUCCINE ALFREDO - 12

Fettuccine noodles tossed in a garlic cream sauce and finished with parmesan cheese. 

Add chicken 5 Add shrimp 7 Add steak 11

ROMEO AND JULIET PASTA - 13

Linguine with artichokes, roasted tomatoes, fresh herbs, capers, and olives with lemon juice and white wine.

PASTA VODKA - 16 

Ground spicy Italian sausage, prosciutto and roasted red peppers simmered in a creamy vodka tomato sauce and topped with parmesan cheese. 

BLACK AND BLEU PASTA - 17

Spicy beef tips sautéed with red onions, spinach, bacon and sun-dried tomatoes, then tossed in linguine with Southwest sauce and topped with bleu cheese crumbles.

Our Mission to You

“To reach a point with every guest in which we are exceeding their expectations in product quality and service each and every time they visit.”

We've also unveiled some brand new spring drinks and desserts to complement your meal perfectly, so be sure to stop in soon!