Kristofer’s Restaurant

Join us Friday and Saturday evenings for an exquisite dinner at Kristofer’s Restaurant at Von Jakob in Alto Pass, IL. Whether you are looking for an intimate dinner for two or a place for a large group to gather and dine, we have just what you’ve been looking for. Our Executive Chef, Robert Miller, trained at the famed Culinary Institute of America in New York has over 15 years of experience. Chef Robert and his culinary team are experienced in providing the finest food while specializing in the art of classical menus, creative presentation and impeccable service. We also offer wine and beer pairings to complement your meal.

Reservations recommended, please call 618-893-4600 or book online. Groups of 10 or more are asked to kindly select their entrees ahead of time from our menu. Click here to view our menu (PDF) 

More about Von Jakob Vineyard


SOFT PRETZELS served with honey mustard dipping sauce, $4

GARLIC ROSEMARY CHEESE BREAD melted mozzarella on a baguette with our signature seasoning, $3

SHRIMP COCKTAIL large shrimp with house cocktail sauce, served in a martini glass with a lemon wedge, $6

CHARCUTERIE PLATE locally grown German-style sausages, housemade bacon & chef’s selection of cheese, $7

BLT BITES our housemade bacon on a bite-size crustini with fresh tomato, lettuce & spicy mayo, $7

Dinner Salad

VJV SPRING SALAD fresh greens served with our signature Red Oak Port Vinaigrette dressing, $6
CAESAR SALAD fresh romaine lettuce with caesar dressing, croutons and parmesan cheese, $8


All entrees served with roasted red potatoes and your choice of green beans or seasonal vegetables.

Three Course Dinner: add a VJV side salad & dessert for $4

FILET MIGNON 10 oz. grilled beef tenderloin filet layered with our housemade bacon, $21

RIBEYE STEAK 14 oz. cut-in-house rib steak (20 oz. cut available for additional $6), $20

GERMAN BEEF tenderized grapevine-smoked beef brisket with au jus and horseradish mayo on the side, $14

PORK CHOP marbled 10 oz. bone-in pork chop grilled and served with caramelized apples, $17

PORK SCHNITZEL breaded pork tenderloin served with pork gravy, sauteed onions and peppers, $12

GRILLED CHICKEN BREAST served with parmesan cheese and drizzled with a white wine buerre blanc sauce, $13

SAUTEED CHICKEN tenderized chicken breast with lemon white wine Picatta sauce and capers, $13

SALMON pan-seared or roasted in parchment paper with capers, onions and peppers and topped with a white wine buerre blanc sauce, $14

BEER-BATTERED CATFISHbeer-battered golden fried catfish filet served with a side of tartar sauce, $12

DESSERT freshly prepared daily, $4

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