traditional bavarian pretzel served with your choice of our belgian beer cheese dip or guinness stout mustard.
hand-cut, twice-fried. a pint of frites served with a shot of malt-vinegar aioli.
an organic egg from new century farms wrapped in house-made brat sausage, breaded and fried, and served with beer and mustard aioli and tavern pickles.
pabst blue ribbon-battered wisconsin cheese curds with house-made ranch dressing.
three fox heritage farms beef sliders served medium-rare with caramelized onions, gruyère cheese, and caper-black pepper aioli on a pretzel bun. served with house-made chips.
belgian frites and melted cheese curds topped with peppercorn gravy.
ask your server for today's selection of cheeses and meats or rillettes. served with tavern pickles, mustard, and bread.
All soups are served with a baguette from Madison Sourdough Co.
roasted red pepper and tomato soup topped with blue cheese crumbles.
ask your server for the chef's daily soup special.
roasted sweet potatoes with chipotle peppers, black beans, and spices topped with cheddar cheese, sour cream, and scallions. served with cornbread.
All salads are served with a baguette from Madison Sourdough Co. Add chicken (3). Add salmon or shrimp for (5).
fresh spinach tossed with housemade balsamic vinaigrette, brandied cranberries, candied walnuts, apple-pear slaw, and crumbled goat cheese.
crisp romaine tossed with poblano-ceasar dressing, sweet corn and red pepper salsa, avocado, hard-boiled egg, parmesan, and croutons.
fresh spinach tossed with preserved lemon vinaigrette, marinated beets, kalamata olives, and blue cheese.
mixed greens tossed with creamy garlic dressing, roasted chicken, bacon, hard boiled egg, cheddar, tomato, onion and blue cheese.
a full pound of prince edward island mussels in a unique daily preparation, served with belgian frites and baguette.
oven roasted half chicken, wilted spinach, roasted garlic confit and pan jus.
seared 8 oz. fox heritage farms sirloin, seasonal vegetables, belgian frites, and chimichurri.
pabst blue ribbon-battered icelandic haddock, belgian frites, cabbage slaw and anchovy tartar sauce.
pan seared crispy skinned salmon, broccoli, cherry tomatoes, lemon buerre-blanc and fresh basil.
mussels, shrimp, and fish du jour steamed in a saffron broth with leeks, garlic, fresh herbs, and a toasted baguette.
red chili-braised pork shoulder with roasted white hominy, avocado, cilantro, onion, and citrus.
carr valley smoked cheddar and roth fontina mac and cheese, topped with house-cured fox heritage farms pork belly, herb bread crumbs, and roth buttermilk blue cheese.
roasted lamb loin, leek and baby red potato hash, and savory beet chutney.
All herbivore selections feature local ingredients and are prepared completely vegan.
a seasonal vegan preparation of fresh local produce and starches.
a rotating vegetable curry over jasmine rice.
three house made beet falafels, ginger tahini, and mixed green salad.
All sandwiches are served with your choice of greens with house balsamic vinaigrette or chips.
fox heritage farms ground beef with aged cheddar cheese and bacon topped with lettuce, onion, mayonnaise, and pickles on a brioche bun.
house-cured corned beef, sauerkraut soaked in lake louie scotch ale, swiss cheese, and 1000 island dressing on grilled black rye.
breaded chicken breast, purple cabbage and jalapeno slaw, tavern pickles, and chipotle mayo on a pretzel bun.
house-cured and smoked turkey breast, roasted red pepper, spinach, roth fontina cheese, and basil aioli served on herb and onion focaccia.
house-smoked thick cut bacon, lettuce, tomato, and bone-marrow aioli on toasted wheatberry bread.
roth fontina cheese and arugula on sourdough bread, served with a cup of harvest tomato soup.