Ahi tuna marinated in soy, sesame, lime, and scallions. Tossed with cucumber, avocado, shaved radish, fried shallot and finished with sesame aioli. Served with wonton chips. 

 

A generous portion of beer-battered and hand-breaded chicken tender chunks. Tossed in Nashville Hot sauce or served with a side of Szechuan Honey.

Tender rings hand-tossed in seasoned flour then crisp-fried. Served with pomodoro sauce and banana peppers.

A fresh hand-rolled in-house baked pretzel complimented with Crop Circle Wheat cranberry mustard and Peck’s Pilsner mustard.

Homemade hummus, barley and quinoa tabbouleh and falafel served with warm pita points, tomatoes, cucumbers, onions, feta, Kalamata olives and tzatziki sauce.

Tri-colored tortilla chips topped with Wisconsin cheese, black beans, salsa, guacamole, sour cream, jalapeños and black olives. Our tortillas are made fresh throughout the day.

Over one-half pound of American Pale Ale hand-battered Ellsworth cheese curds served with a roasted hatch green chili crema.

Fresh hot pub fries and Ellsworth Wisconsin garlic dill cheese curds finished with a rich gravy and minced chives. This is our version of Quebec’s staple street food.

A creamy blend of artichokes and spinach served in a homemade pretzel boule with carrots, celery, cucumbers, red peppers, broccoli, and cauliflower florets. 

 

We believe that we have the best wings around. Served crisp-fried and tossed with your choice of sauce: Asian BBQ, 3-alarm, Jamaican Jerk, Habañero Hellfire or Szechuan Honey. Served with carrots, celery and Gorgonzola dressing.

A hearty soup made with baked potatoes, Applewood bacon and cream. Topped with Wisconsin cheese and fresh chives.

A rich chicken and beef broth filled with pretzel croutons and beer-simmered onions, then baked with Wisconsin Swiss cheese until bubbling. Served in a twelve-ounce crock.

A combination of tomato, herbs, fresh mushrooms, topped with homemade pretzel croutons and Wisconsin parmesan crisps.

A flavorful stew of chicken, rice and tomato with a hint of peanut.

A bed of fresh spinach and mixed greens topped with fresh Wisconsin mozzarella, cherry and yellow grape tomatoes, fire roasted red peppers and asparagus, seasoned with olive oil then tossed with garlic pita. Served with Balsamic Vinaigrette.

Marinated carne asada, Wisconsin white cheddar cheese, fresh avocado, corn tortilla strips, black beans, roasted corn salsa, tomatoes, radish and red onion served over a bed of romaine lettuce tossed in a chimichurri ranch dressing.

Chopped romaine hearts tossed with our creamy Caesar dressing and garnished with homemade pretzel croutons, anchovy and Wisconsin parmesan crisps.

Mixed greens tossed with Tangy Ginger dressing then topped with hoisin BBQ chicken, mandarin wedges, peanuts, carrots, snow peas, roma tomatoes and crisp wonton strips.

Freshly steamed beets, pickled onions, orange segments, goat cheese, toasted pine nuts, fresh mint, pomegranate Balsamic glaze, endive and arugula.

Sashimi-grade ahi tuna seared with soy, sesame oil and chili garlic sauce. Served on a bed of romaine lettuce with carrots, red cabbage, scallions, snow peas, red peppers, peanuts and cilantro painted with soy peanut dressing. Finished with sesame soba noodles and a lime wedge.

Roasted chicken strips, Granny Smith apples, sun-dried cranberries, walnuts and Wisconsin Gorgonzola cheese drizzled with a Honey Citrus dressing. Served on top of mixed greens and tomatoes.

Roth Kase Fontina and Hook’s 1 year Wisconsin cheddar, fresh leeks, sweet red onion and beer jam grilled on Batch Bakery cracked wheat.

Hot shaved house- smoked turkey stacked with Wisconsin Swiss cheese, Applewood bacon, Kohl slaw and Thousand Island dressing on Madison Sourdough caraway rye.

Fresh and chunky chicken salad served on a Batch Bakery croissant with honey pepper Applewood smoked bacon, baby greens and thick-cut tomato.

Fresh chopped romaine lettuce, Wisconsin parmesan cheese and warm grilled chicken tossed with our Caesar dressing and wrapped in a garden vegetable tortilla.

Hot shaved House-cured pastrami, Wisconsin Swiss cheese, sauerkraut and Thousand Island dressing on Madison Sourdough caraway rye.

Grilled chicken in a traditional Central American marinade, fresh guacamole, corn salsa and mixed greens wrapped in a spinach tortilla with Creamy Cilantro dressing.

Our treat from the Caribbean: a grill-pressed sandwich of citrus-spiced pulled pork, ham, Scotch Ale brined pickles, mustard and Wisconsin Swiss cheese on French bread.

Seven-ounces of fresh choice beef and a one-quarter pound bratwurst burger grilled with stout-caramelized onions and topped with Applewood smoked bacon and Wisconsin sharp cheddar cheese. Served on a pretzel roll with a side of Peck’s Pilsner mustard.

Ground chickpeas and seasonings crisp-fried and served in warm Naan bread with hummus, tomatoes, shaved onions and homemade tzatziki sauce.

A six-ounce wild-caught salmon fillet grilled with a maple baste and served with honey pepper bacon, lettuce, tomato and Bermuda onions on a toasted bun with lemon-caper mayonnaise.

A grilled basil pesto marinated five-ounce chicken breast on a garlic brushed roll topped with fire-grilled artichoke hearts and red peppers, pickled cucumber, arugula and lemon-feta spread. 

 

A New Orleans hero sandwich of sliced genoa salami, capicola ham, pit smoked ham and mortadella, Wisconsin provolone cheese and roasted red pepper-olive relish on a garlic brushed roll.

Slow-smoked pork shoulder shredded with Carolina mustard sauce. Served on a bakery-fresh roll with tangy apple slaw and pickled red onions.

Shaved prime rib dipped in au jus and wrapped in flatbread with pimento beer cheese, white cheddar and house made giardiniera.  Served with a side of au jus.

 

Seven-ounces of fresh choice beef broiled to perfection. Topped with lettuce, tomato, pickles, Bermuda onions and your choice of cheese.

A grilled black bean patty on a brioche roll with our pimento beer cheese, shredded lettuce and salsa fresca.

Support local farms with a grass-fed beef or buffalo burger topped with seasonal Wisconsin cheese from an area farm. Served on a toasted multi-grain bun with baby greens and thick cut tomato.

A tender chicken breast dipped in our own Cajun-style blackening spices and grilled to perfection. Served on a bakery-fresh roll with lettuce, tomato, Bermuda onions and a side of chipotle mayonnaise.

Seven-ounces of fresh choice beef broiled to perfection topped with Wisconsin sharp cheddar, BBQ sauce, Applewood bacon, haystack onions and chipotle cream cheese.

A fresh eight-ounce Angus short rib and chuck burger from acclaimed New York butcher Pat LaFreida topped with thick-cut Applewood bacon, white American cheese, lettuce, shaved onion, tomato, pickles, and Thousand Island dressing. Served on a butter grilled seeded bun. 

Noodles by RP’s Pasta in a lightly spiced Thai coconut curry soup. Topped with chili-grilled chicken, pickled red onion, bean sprouts, red peppers, cilantro, lime, and crispy noodles.

A piping hot stew of chicken, vegetables and mashed potatoes. Topped with a puffed pastry crust. Served with applesauce and a pretzel roll.

A tortilla filled with seasoned chicken, poblano peppers, fresh salsa and Wisconsin cheese then grilled. Painted with chipotle-spiked BBQ sauce and served with cilantro rice and beans.

A Bavaria Sausage Kitchen knockwurst and our bratwurst simmered in our world-renowned beer then finished on the grill. Served with garlic mashed potatoes, sauerkraut, Pilsner mustard, gherkins and a homemade pretzel roll.

A six-ounce grilled wild-caught sockeye salmon fillet served with baby bok choy, jasmine sticky rice cakes, ginger-scallion sauce, miso vinaigrette and topped with a poached egg.

A hearty and healthy bowl of brown rice, red quinoa, sweet potatoes, roasted beets, spicy cashews, edamame, pickled onion, broccoli, dried apricot and sesame crusted tofu. Seasoned with an orange ginger dressing.

A stew of butternut squash, tomatoes, onions, garlic, ginger, hot peppers and cilantro in a zesty peanut sauce. Served over cilantro rice with a pretzel roll.

Tilapia strips crisp-fried in a cornmeal batter. Served on tortillas with salsa fresca, shredded lettuce and a touch of chipotle mayonnaise. Accompanied with chipotle BBQ and habañero Hellfire sauces.

Tender pork shoulder soaked in spiced rum and our jerk marinade, slow-cooked and pulled. Served in three tortillas with red cabbage slaw, grilled pineapple and mango- habañero Hellfire sauces.

A six-ounce grilled mahi mahi fillet topped with grilled pineapple, red cabbage slaw, Caribbean sauce, and Serrano peppers. Served with Jamaican coconut rice and peas.

 

U.S.D.A. choice Angus chuck baked with tomato, garlic and herbs then grilled and basted with BBQ sauce. Topped with roasted red peppers, and haystack onions. Served with garlic mashed potatoes and market vegetables.

Three-ounce haddock fillets hand-dipped in our Pilsner batter then crisp-fried and served with homemade tartar sauce, lemon, Kohl slaw and pub fries. Legend has it this is King William IV’s favorite recipe, found in the basement of the original Great Dane during renovation.

House-cured pork belly and tiger shrimp tossed in a creamy herb sauce with tomatoes, scallions and bucatini noodles topped with Wisconsin Parmesan and a poached egg. Served with garlic bread.

A fourteen-ounce hand-cut U.S.D.A. Ribeye char-grilled to specification and basted with garlic butter. Served with thin-cut steak fries and asparagus.

Hand-breaded fried chicken breast cutlets topped with shrimp, Andouille sausage, artichoke hearts, mushrooms and tomatoes in a Cajun butter sauce. Served with jalapeño Wisconsin cheddar mashed potatoes and market vegetables.

Cheese-filled spinach tortellini with blackened chicken, black bean corn salsa and fresh spinach in a cilantro pesto cream sauce. Topped with Wisconsin parmesan cheese and served with garlic French bread.

Indian spiced “BBQ” chicken tenders char-grilled and served with almond- fragranced Israeli cous cous, tomatoes, artichokes, olives and grilled flat bread. Served with a lemon yogurt dipping sauce

A creamy blend of Wisconsin cheddar and our famous Pilsner tossed with rigatini noodles and topped with buttery toasted sourdough crumbs. Finished with a wedge of hand-selected seasonal cheddar and served with a thick, chewy pretzel.

Two wonton wraps fried with apple pie filling and Wisconsin white cheddar cheese. Topped with caramel sauce, Chocolate Shoppe vanilla bean ice cream, garnished with fresh mint.

 

Our homemade cream cheese and chocolate brownie topped with Scotch Ale Caramel Crunch ice cream, drizzled with hot stout fudge sauce and hot caramel. Topped with whipped cream.

An individual lemon cheesecake cooked sous vide and topped with a mixed berry sauce and granola.