![]() V - vegetarian vg - vegan gs - CAN be modified to gluten-sensitive SERVED WITH CHOICE OF GREENS WITH HOUSE BALSAMIC VINAIGRETTE, OR CHIPS SERVED WITH BAGUETTE FROM MADISON SOURDOUGH,įOX HERITAGE FARMS GROUND BEEF, AGED CHEDDAR, BACON, LETTUCE, ONION, MAYONNAISE, AND PICKLES, ON A BRIOCHE BUN. SPINACH, BRANDIED CRANBERRIES, CANDIED WALNUTS, APPLE-PEAR SLAW, AND CRUMBLED GOAT CHEESE, WITH HOUSE-MADE BALSAMIC VINAIGRETTE. THREE SLIDERS OF FOX HERITAGE FARMS BEEF MEDIUM-RARE, CARAMELIZED ONIONS, GRUYÈRE, CAPER AND BLACK PEPPER AIOLI, ON A PRETZEL BUN, WITH A SIDE OF HOUSE-MADE CHIPS PBR-BATTERED ELLSWORTH WHITE CHEDDAR CHEESE CURDS WITH HOUSE-MADE RANCH DRESSINGīELGIAN FRITES, MELTED ELLSWORTH WHITE CHEDDAR CHEESE CURDS, PEPPERCORN GRAVY, AND FRESH SCALLIONS HAND-CUT, TWICE-FRIED, A PINT OF FRITES WITH A SHOT OF MALT-VINEGAR AIOLI TRADITIONAL BAVARIAN PRETZEL, WITH CHOICE OF BELGIAN BEER CHEESE OR GUINNESS STOUT MUSTARD ![]() ![]() Scottish Ale (Nitro) - 5.2% - Dunbar, ScotlandĮnglish Pale Ale (Nitro) - 5.0% - England, United Kingdom Grapefruit Radler - 4.2% - Potosi, Wisconsinĭouble Chocolate Coffee Oatmeal Stout (Nitro) - 8.3% - Grand Rapids, Michigan Scottish Ale - 6.2% - Milwaukee, WisconsinĪmerican IPA - 7.2% - Brooklyn Center, Minnesotaīourbon Barrel Aged Imperial Stout - 11.0% - Holland, Michigan Toasted chili rubbed pork tenderloin, papas a la Mexicana, roasted sweet corn, queso fresco cheese, and cilantro, topped with a mango habanero glaze Fox Heritage Farms sirloin, seasonal vegetables, and Belgian frites, finished with a gremolata sauceĬARR VALLEY SMOKED CHEDDAR MAC AND CHEESE, HOUSE-CURED CRISPY PORK BELLY, HERB BREAD CRUMBS, SCALLIONS, AND ROTH BUTTERMILK BLUE CHEESE SEARED SALMON, CELERIAC PUREE, TARRAGON BROWN BUTTER, AND RADISH, WITH CITRUS AND ARUGULA SALAD PBR-BATTERED ICELANDIC HADDOCK, BELGIAN FRITES, AND SLAW, WITH ANCHOVY TARTAR SAUCE. SEASONAL IRISH PUB STYLE VEGETABLE CURRY OVER JASMINE RICEġ POUND OF PRINCE EDWARD ISLAND MUSSELS IN A UNIQUE DAILY PREPARATION, SERVED WITH BELGIAN FRITES AND CROSTINI Seasonal local grilled vegetables, vegan pesto hummus, and arugula, on herb-onion focaccia breadĪSK YOUR SERVER FOR TODAY'S SEASONAL VEGAN PREPARATION Wisconsin Cheddar, whipped basil goat cheese, on grilled sourdough, with a cup of Harvest soup House-cured and smoked turkey breast, bacon, arugula, red onion, cherry aioli, and Swiss cheese, on wheatberry bread SEASONAL LOCAL GRILLED VEGETABLES, vegan pesto hummus, AND ARUGULA, ON HERB-ONION FOCACCIA BREADįox Heritage Farms ground beef, truffle aioli, arugula, red onion, brie, and bacon, on a pretzel bun WISCONSIN CHEDDAR, whipped basil goat cheese, ON GRILLED SOURDOUGH, WITH A CUP OF HARVEST SOUP House-cured and smoked turkey breast, cherry aioli, bacon, Swiss cheese, arugula, and sliced red onion, on wheatberry bread HOUSE-CURED CORNED BEEF, SAUERKRAUT SOAKED IN LAKE LOUIE SCOTCH ALE, SWISS CHEESE, AND THOUSAND ISLAND DRESSING, ON GRILLED BLACK RYEīreaded chicken breast, house-made bread & butter pickles, jalapeño slaw, and chipotle aioli, on a pretzel bun All sandwiches are served with choice of greens with house balsamic vinaigrette or chipsįOX HERITAGE FARMS GROUND BEEF, AGED CHEDDAR, BACON, LETTUCE, ONION, MAYONNAISE, AND PICKLES, ON A BRIOCHE BUNįox Heritage Farms ground beef, truffle aioli, arugula, red onion, brie cheese, and bacon, on a pretzel bun
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