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The Port serves elegant dinners in an intimate wine cellar atmosphere. Located on the lower level of the St. James Hotel, The Port provides a fabulous culinary experience, combining recipes of regional ingredients with modern techniques.

Reservations recommended: 1-800-252-1875

Spring Hours:
Monday - Sunday   5:00 p.m. - 9:00 p.m. 

Easter and Mother's Day

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Port Menu

 

Appetizers

 Shrimp Cocktail
Jumbo Tiger Shrimp, Cocktail Sauce, Pico de Gallo

 Bacon Wrapped Scallops
Garlic Cream Sauce, French Bread Croutons

 Maryland Crab Cake
Spicy Mayo 

Oven Baked Escargot

Toasted Bread Crumbs, Parmesan

 

Blackened Beef Tips
Béarnaise Sauce, French Bread Croutons

 

Roasted Butternut Squash Ravioli

Sage Brown Butter and Toasted Pumpkin Seeds

 


Soups

 Wild Mushroom
With Brie and Sherry

Housemade Soup of the Day
Chef’s Daily Creation

Baked French Onion Soup
French Onion Soup with Garlic Crouton, Glazed with Cheese

 


Salads

House Salad
Chopped Tomato, Red Onion, Egg & Blue Cheese, Tossed with Fresh Greens. Champagne Dressing

Caesar Salad
Hearts of Romaine, Shaved Parmesan, Garlic Dressing, Herbed Focaccia Croutons

Spinach Salad
Grilled Red Pepper, Bacon, Pine Nuts, Goat Cheese, Warm Balsamic Vinaigrette

Roasted Pear and Gorgonzola Salad
Fresh Winter Greens, Roasted Pear, Sliced Shallot, Candied Pecans and Gorgonzola, Apple-Thyme Vinaigrette

 

Forest Mushroom Salad
Fresh Winter Greens, Sautéed Oyster, Crimini, Shitake and White Mushrooms, Crispy Shoe String Potatoes, Roasted Pepper and Bacon Dressing

 

 Entrees

 American Rack of Lamb
Balsamic Buerre Blanc, Mashed Potatoes, Vegetable du Jour

Seared Filet of Beef
Béarnaise Sauce, Parmesan Mashed Potato, Vegetable du Jour

Grilled New York Steak
Topped with Hickory Herb Butter, Roasted Shallots, Tomato and Mushrooms, Gratin Potato

Pork Porterhouse
Grilled, Dried Fruit Compote, Hickory Butter, Herbed Roasted Russets, Vegetable du Jour

Salmon Scaloppini
Oven Roasted with Lemon Caper Sauce, Gratin Potato
 
Broiled Walleye
Topped with Browned Butter, Crab, Lemon and Almonds. Fresh Asparagus 

Gulf Shrimp and Sea Scallop Scampi
Parmesan and Herb Angel Hair Pasta

Breast of Duck
Two Grilled, Maple Farms Duck Breasts, Dubonnet Au Jus, Herbed Spaetzel and Root Vegetable Sauté
 

Chicken ala Natalie
Breast of Chicken stuffed with Lobster, Baby Spinach, Garlic Cream and Veal Reduction. Gratin Potato, Vegetable du Jour


Butternut Squash Ravioli

Sage Brown Butter, Toasted Pumpkin Seeds, Asparagus and Fresh Pico de Gallo

 

Wine Spectator Award

The Port is proud to have been awarded
Wine Spectators Award of Excellence
every year since 2001

 

 

 

 
   
   
 

 

 

     
 

   
       
 

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St. James Hotel
406 Main Street
Red Wing, MN 55066
Phone: 1-800-252-1875