Waterbar Cafe hours
Open every Thursday - Sunday, 10am - 4pm
Third Thursdays, 5p - 8p with a limited menu.
Waterbar Cafe Menu
BREAKFAST
Breakfast Sandwich | 11 Your choice of egg style served on sourdough with mixed greens tossed in a cider dijon vinaigrette, provolone, and bacon. Sub Gluten Free Bread | 2
Egg and Toast | 8 Your choice of egg style served on sourdough. Sub Gluten Free Bread | 2
Build Your Own Oatmeal | 8 Old-fashioned rolled oats with your choice of toppings: cinnamon, cream, craisins, chocolate, roasted walnuts, and raw sugar.
Breakfast Cookie I $3 A hearty cookie made with rolled oats, almond butter, pepitas, dried cranberries, raisins, mashed banana, cinnamon, and lightly sweetened with maple syrup. (GF, V)
SOUPS
Driftless Chowder - Cup | 6 Bowl | 8
Smoked trout, walleye, clams, celery, carrots, onions, shallots, & potatoes.
Add Toasted Garlic Sourdough | 1.50
Butternut Squash Bisque - Cup | 6 Bowl | 8
A rich butternut squash soup topped with roasted pepitas and parsley. (GF, V)
Add Toasted Garlic Sourdough | 1.50
Soup Du Jour - Cup | 6 Bowl | 8
A rotating seasonal soup selection. Available October - April.
Add Toasted Garlic Sourdough | 1.50
SALADS
House Salad | 14
Mixed Greens, tomato–cucumber–scallion relish, sharp white cheddar, sunflower seeds, and housemade croutons served with a housemade ranch dressing. (GF)
Add Bacon, Turkey, or Shredded Chicken | 2 Add Toasted Garlic Sourdough | 1.50
Wild Rice Salad | 16
Roasted squash, wild rice, mixed greens, Granny Smith apples, red bell peppers, sunflower seeds, chimichurri, and fresh lemon. (GF, V)
Add Bacon, Turkey, or Shredded Chicken | 2 Add Toasted Garlic Sourdough | 1.50
SANDWICHES
BLT | 14
Bacon, marinated tomato, and mixed greens tossed in cider vinaigrette with dijon aioli on toasted sourdough. Served with sea salt kettle chips.
Sub Gluten Free Bread | 2 Upgrade Side | 3
Turkey Pesto | 16
Turkey breast, tomato–cucumber–scallion relish, mixed greens, fresh herb pesto, & dijon aioli on toasted sourdough. Served with sea salt kettle chips.
Sub Gluten Free Bread | 2 Upgrade Side | 3
Walleye Hoagie | 18
Roasted walleye fillet with tomato–cucumber–scallion relish, mixed greens, pickled cabbage, and green chile dressing on a hoagie bun. Served with sea salt kettle chips.
Sub Gluten Free Bread | 2 Upgrade Side | 3
Pepperoncini Chicken Salad Sandwich | 16
Celery, red onion, pepperoncini chicken salad topped with cider vinaigrette-dressed greens on toasted sourdough. Served with sea salt kettle chips.
Sub Gluten Free Bread | 2 Upgrade Side | 3
Small Plates
Olive Plate | 8 An Assortment of olives topped with fresh herbs, lemon, and olive oil (GF, V)
Charcuterie for Two | 24 Driftless Provisions Soppressata salami, cheese assortment, olives, dried dates + cranberries, salted mixed nuts, artisan crackers (GF)
Cheese Plate | 12 An assortment of cheeses served w/ artisan crackers (GF)
Bread Dipping Oil Plate: Toasted Castlerock Sourdough served with your choice of dipping oil
Loaded | 16 Olive oil, balsamic vinegar, sun-dried tomatoes, chopped olives, capers, feta, fresh dill
Pesto | 12 Housemade pesto, olive oil, and balsamic vinegar
Sides
Side Salad | 6 Mixed greens dressed in a lemon oregano vinaigrette (GF, V)
Marinated Tomato Relish | 6 Diced tomatoes, cucumber, and scallions marinated in lemon juice, olive oil, and fresh thyme (GF, V)
*Additional charges may apply for modifications
GF= gluten free V = vegan
Beverages
SODA
Coke | 2
Diet Coke | 2
Sprite | 2
COFFEE
Drip Coffee | 3
Iced Coffee | 4.75
Cold Brew | 5
Double Espresso | 4
Cappuccino | 5.75
Americano Hot | 3.50
Americano Iced | 4
Latte Hot | 6
Latte Iced | 6.75
Mocha Hot | 6.50
Mocha Iced | 7.25
Add flavor shot | .50 Add espresso shot | 1 Milk alternative | 1
HOT TEA
London Fog | 4
Dona Masala Chai Latte Hot | 6 Dona Masala Chai Latte Iced | 7
Steeped Numi Tea | 3
*Contains Caffeine: Aged Earl Grey, Breakfast Blend, Golden Chai, Gunpowder Green, Mate Lemon.
*No/Low Caffeine: Chamomile Lemon, Damiana Relax, Honeybush, Moroccan Mint, Orange Spice
SIGNATURE COCKTAILS
MISSISSIPPI MULE | 14
Fieldnotes Vodka, lime, blueberry thyme simple syrup, ginger beer
AQUA PALOMA | 14
Ovrevann Aquavit, , Vikre Aperitivo Classico, lime, pink grapefruit soda
TURKISH TOBACCO OLD FASHIONED | 14
Downtown Toodeloo Rock & Rye Whiskey, demerara syrup, Turkish tobacco bitters
WATERBAR SIDE CAR | 14
Voyager Aquavit, Vikre Apertivo, lemon, simple syrup
NUTTY BLUEBERRY SOUR | 14
Robber’s Rye Whiskey, amaretto liqueur, egg white, lemon, blueberry
CEDAR & CIDER | 12
Vikre Cedar Boral Gin, apple cider, served hot or iced
WINE
Sterling Meritage California Red Blend | 7
Napa Valley, CA // 13.5% ABV
Sterling Merlot | 7
Central Coast, CA // 13.5% ABV
Sterling Sauvignon Blanc | 7
Napa Valley, CA // 13.5% ABV
Sterling Chardonnay | 7
Monterey, CA // 13.5% ABV
BEER
Summit Saga IPA | 6
6.3% ABV // 65 IBUs
Indeed Pistachio Cream Ale | 6
5.5% ABV // 15 IBUs
Miller High Life | 4
4.6% ABV // 7 IBUs
Indeed Mexican Honey Imperial Lager | 7
8% ABV // 17 IBUs
HARD SELTZER
White Claw Black Cherry | 5
5% ABV
White Claw Blackberry | 5
5% ABV
The new Waterbar Cafe + Provisions is an intimate cafe located inside the Minnesota Marine Art Museum, on the shores of the Upper Mississippi River just outside Winona, MN. The Waterbar will provide elevated beverages (coffee, tea, wine, beer and cocktails) and light cuisine (sandwiches, soups and pastries) during the museum's operating hours Thursday through Sunday, with a seasonally appropriate menu that connects cafe users to the museum’s educational mission - creating meaningful experiences that explore our relationship with water.
Designed by Salmela Architects and built by Wieser Brothers General Contracting, Inc. inside the museum’s 1,663 square feet central atrium, Waterbar is positioned to be an destination dining experience: aimed to increase the museum’s existing constituent base (35,000 visitors per year) and grow a new clientele by serving the local community, all while growing a new revenue driver for the museum’s expanding portfolio of earned revenues. Waterbar will serve as hospitality hub for MMAM’s ongoing programs, workshops, rentals, and events by working with local chefs, partners, farmers, and vendors to offer creative food and beverage services.