Kristofer’s Restaurant

Von Jakob is proud to introduce Kristofer’s Restaurant at Von Jakob in Alto Pass, IL. Join us Friday and Saturday evenings for an exquisite four course dinner. Choose from any of our menu items ranging from $14 to just over $20 for a complete four course dinner; soup, salad, entree and dessert.

Kristofer’s offers a sensory dining experience. Just as our wine and beer are made for savoring, so is each course of your four-course meal. The courses aren’t rushed; rather, they come when you are ready, so you can take the time to appreciate each bite as you enjoy the company of those around you. It is common for our guests to spend the greater part of their evening with us while enjoying a truly relaxed dining experience. In fact, we encourage them to do so.

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


TOASTED RAVIOLI lightly breaded three cheese stuffed ravioli with homemade Sicilian-style tomato sauce, $3

GARLIC ROSEMARY CHEESE BREAD fresh baguette topped with smoke provolone, shredded mozzarella, and a sprinkling of our seasoning, $3

SHRIMP COCKTAIL quarter pound of shrimp served with horseradish cocktail sauce and a lemon wedge in a martini glass, $6

ANTI PASTI PLATE selection of meats and cheeses served with peppers and olives, $3

SHRIMP SHOOTERS large shrimp served with a shot of bloody mary (virgin or regular) with celery garnish, order just one or several on a platter, $2


First Plate

SOUP OF THE DAY freshly prepared daily

Second Plate

VJV SPRING SALAD fresh greens served with our signature Red Oak Port Vinaigrette dressing
CAESAR SALAD fresh romaine lettuce with caesar dressing, croutons and paremesan cheese (additional $3)
WEDGE SALAD iceberg lettuce with bleu cheese dressing and tomatoes (additional $3)

Third Plate

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

FILET MIGNON 10 oz. grilled beef tenderloin filet, $26

BEEF TENDERLOIN tender cut-in-house medallions served with Red Oak Port mushroom sauce, $22

KANSAS CITY STRIP STEAK 16 oz. cut-in-house steak, $22

RIBEYE STEAK 14 oz. cut-in-house rib steak (20 oz. cut available for additional $4), $20

THE BURGER 8 oz. freshly ground choice beef on ciabatta, caramelized onions and cheddar cheese (add an egg for $1), $14

LAMB CHOPS 15 oz. grilled porterhouse cut New Zealand lamb, $22

PORK CHOP marbled 10 oz. bone-in pork chop grilled and served with caramelized apples, $18

PORK SCHNITZEL breaded pork tenderloin served with pork gravy, sauteed onions and peppers, $16

GRILLED CHICKEN BREAST served with parmesan cheese and drizzled with buerre blanc sauce, $16

SAUTEED CHICKEN chicken breast with lemon white wine Picatta sauce and capers, $16

BRICK CHICKEN pan-seared and oven-roasted half chicken with orange and lime zest in garlic mushroom gravy, $18

SALMON pan-seared and served with capers, onions and peppers and topped with buerre blanc sauce, $18

TILAPIA fresh tilapia with green onions, peppers and capers, roasted in a parchment bag with rosemary seasoning and butter, $16

THE VEGETARIAN chef’s selection of fresh vegetables prepared daily, $16

Fourth Plate

DESSERT freshly prepared daily

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