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 green 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 for 3. Add salmon for 5.
fresh spinach tossed with balsamic vinaigrette, brandied cranberries, candied walnuts, apple-pear slaw, and crumbled goat cheese.
crisp romaine tossed with poblano caesar dressing, sweet corn and red pepper salsa, avocado, beet-soaked hard boiled egg, parmesan cheese, and croutons.
roasted chicken, bacon, egg, blue cheese, cheddar cheese, tomato, and onion served in creamy garlic dressing.
fresh spinach with marinated beets, blue cheese, and kalamata olives served with preserved lemon vinaigrette.
a full pound of prince edward island mussels in a unique daily preparation, served with belgian frites and baguette.
a roasted half chicken with charmoula, morrocan couscous, honeyed fruit and chickpeas and finished with fresh herbs.
seared 8 oz. fox heritage farms sirloin served with chimichurri, 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 tomato buerre fondue, charred marinated green beans, and heirloom potato salad.
two jumbo lump crab cakes with lemon dill aioli and a fingerling potato and citrus salad finished with radish and fresh herbs.
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, herb bread crumbs, and roth buttermilk blue cheese.
marinated in sage yogurt and served with browned butter spaetzle, braised red cabbage, and pan jus.
All herbivore selections feature local ingredients and are prepared completely vegan.
a seasonal vegan salad with produce sourced from our local providers
a seasonal vegan preparation of fresh local produce and starches.
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.
house-smoked and roasted turkey breast with local swiss cheese, house-made honey mustard, bacon, and local arugula 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 thick-cut bacon, lettuce, tomato, and bone marrow aioli served on wheatberry bread.
house-cured and smoked pulled pork with carolina bbq sauce, tavern pickles, and mustard served on a pretzel bun.