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 house-made 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 green peppercorn gravy.
ask your server for today's selection of cheeses and meats or rillettes. served with 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.
french onion soup topped with crouton, gruyére cheese, and herbs.
roasted sweet potatoes with chipotle peppers, black beans, and spices topped with dubliner cheddar cheese, sour cream, and scallions. served with cornbread.
All salads are served with a baguette from Madison Sourdough Co. Add chicken for 3. Add salmon for 5.
fresh spinach tossed with balsamic vinaigrette, brandied cranberries, candied walnuts, apple-pear slaw, and crumbled goat cheese.
roasted chicken, bacon, egg, blue cheese, cheddar cheese, tomato, and onion served in creamy garlic dressing.
romaine with pan-roasted brussels sprouts tossed in creamy garlic dressing with blue cheese, bacon, pickled red onion, and croutons.
farro and wild rice salad with winter squash, spicy greens, and bacon lardons, served with mustard vinaigrette.
a full pound of prince edward island mussels in a unique daily preparation, served with belgian frites and baguette.
confit of chicken with leek bread pudding, cauliflower, and citrus gastrique.
seared 8 oz. fox heritage farms sirloin served with a local mushroom demi, belgian frites, and seasonal vegetables.
pabst blue ribbon-battered icelandic haddock, served over belgian frites with a cabbage slaw and anchovy tartar sauce.
crispy-skinned salmon with roasted brussels sprouts and beets and crème fraïche.
stout-braised beef short ribs, pomme purée, roasted carrots, and jus.
braised pork shank with green lentils, red potatoes, and herb jus.
mac and cheese with carr valley applewood smoked cheddar, roth fontina, and roth van gogh gouda cheeses topped with house-cured fox heritage farms pork belly and herb bread crumbs.
All herbivore selections feature local ingredients and are prepared completely vegan.
a seasonal vegan preparation of fresh local produce and starches.
quinoa salad with tomato, cucumber, red onion, kalamata olives, and parsley tossed in a mediterranean vinaigrette.
a rotating vegetable curry over jasmine rice.
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.
southern-fried chicken topped with spicy chipotle mayo, cabbage and jalapeño slaw, and house-made pickles on a pretzel bun.
hand-carved turkey breast with apple, spinach, swiss cheese, and cranberry-mustard aioli on wheatberry bread.
roth fontina, roth van gogh gouda, and carr valley applewood smoked cheddar cheeses, with house-made tomato jam on sourdough. served with a cup of harvest tomato soup.
house-made bacon, lettuce, tomato, and bone marrow aioli on wheatberry bread.