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.
french onion soup topped with croutons, gruyére cheese, and herbs.
All salads are served with a baguette from Madison Sourdough Co. Add chicken (3). Add salmon for (5).
fresh spinach tossed with balsamic vinaigrette, brandied cranberries, candied walnuts, apple-pear slaw, and crumbled goat cheese.
warm brussels sprouts with romaine lettuce, crispy bacon, blue cheese, pickled red onions, and croutons tossed in roasted garlic vinaigrette.
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.
beer and bacon-braised chicken with roasted mushrooms, pommes purée, and herbs.
seared 8 oz. fox heritage farms sirloin served with wine and local mushroom demi-glace, belgian frites, and seasonal vegetables.
pabst blue ribbon-battered icelandic haddock, served over belgian frites with a cabbage slaw and anchovy tartar sauce.
herb-crusted salmon served with wild rice pilaf, beurre blanc, pickled blueberries, and fresh herbs.
mussels, shrimp, and fish du jour steamed in a creamy pernod broth, topped with fresh herbs, and served with a toasted baguette.
red chili-braised pork shoulder served with roasted white hominy, avocado, cilantro, onion, and citrus.
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.
crispy duck confit on creamy carrot polenta served with roasted root vegetables and topped with a seasonal fruit gastrique.
braised brisket roulade served with fingerling potatoes, celery root purée, roasted carrots, fresh herbs, and jus.
All herbivore selections feature local ingredients and are prepared completely vegan.
a seasonal vegan salad made with produce sourced from 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.
breaded chicken breast, local apple, wisconsin maple syrup aioli, bacon, and frisee served 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.
roth fontina, roth van gogh gouda, and carr valley applewood-smoked cheddar cheeses, with house-made caramelized onion and apple jam on sourdough, served with a cup of harvest tomato soup.
breaded pork loin schnitzel served on a pretzel bun with tavern pickles and german beer and beet mustard.