Machine Shed Restaurant Davenport Menu

In 1978, founder mike whalen was looking for the perfect signature dessert to complete the shed menu. Using aunt grace's recipe, his chef prepared homemade apple dumplings. A dumpling was served to mike warm from the oven, topped with cinnamon ice cream-and shed history was made.

Certified angus beef sirloin tips and our famous stuffing, made with mushrooms, onions and swiss cheese, topped with an herb cream sauce.

Tender beef liver lightly dusted with special seasonings, then grilled with double-thick smoked bacon and onions.

Our special hidden valley original ranch® batter coats strips of white meat chicken tenders.

No, it's not your mom's recipe (it's mom whalen's). Parmesan-encrusted sourdough bread under grilled onions, really good meatloaf, mashed potatoes and pan-roasted beef gravy, all topped with onion strings.

Sliced roasted breast of turkey with made-from-scratch sage dressing and smothered with a rich pan gravy. Served with cranberry sauce.

Breaded and simmered with fresh mushrooms and sherry. They're crunchy on the outside and tender on the inside.

"Baked fresh all day!" Generous portions of fresh chicken breast blended with fresh vegetables in a rich creamy sauce and topped with our great original flaky crust.

Prepared fresh-just the way you like it! Pan seared with our white wine cream sauce or roasted on a cedar plank with our apple bourbon glaze.

American pond-raised, bone-in catfish, breaded with our delicious seasonings and lightly fried.

We broil our certified angus beef haybaler top sirloin and stuff it full with a homemade dressing of swiss cheese, mushrooms, bread crumbs, garlic and spices. Topped with our award-winning pioneer sauce

We hand-trim our ribeyes delmonico style to give you the best part of the cut

Full pound center cut choice aged to perfection

The 12 oz gentleman's cut

Thick center-cut roasted bone-in chop, stuffed with a warm apple raisin dressing and glazed with an apple whiskey sauce. A winner in the national pork recipe contest

Whole pork tenderloins, trimmed, wrapped with bacon, seasoned and baked with or without barbeque sauce

One slice of our award-winning stuffed roasted pork loin, a smaller version of a parmesan crusted pork loin, and two heartland delights. Now that's cookin'!

Certified angus beep burger topped with our in-house smoked beef brisket, pepper jack cheese, bbq sauce and fried onion strings. Finished with lettuce, tomato, onion served on brioche bun.

Smoked 18 hour beef brisket cooked low and slow, topped with our sweet &tangy barbeque sauce and fried onion strings. Served on a brioche bun.

Chicken breast marinated in buttermilk, then coated in our signature breading, fried to a crispy golden brown and topped with the shed's signature sun-dried tomato ale mustard, lettuce, tomato and served on a ciabatta roll.

Grilled chicken breast, swiss cheese, bacon, the shed's signature dijonaise, spring greens and fresh tomato served on a ciabatta roll.

Corned beef thinly sliced and piled high, topped with sauerkraut, swiss cheese and the shed's signature 1000 island dressing on grilled marble rye.

The classic reuben with a twist. Grilled, tender smoked turkey, swiss cheese, the shed's signature 1000 island dressing and coleslaw, served on our grilled marble rye.

Beef or turkey served with real mashed potatoes and gravy.

Grilled chicken breast, beef brisket and a portion of ribs.

Real white cheddar cheese, hand cut and battered, then fried golden brown. We suggest pairing with the machine shed bbq sauce.

Fresh cauliflower roasted with olive oil, garlic and topped with parmesan cheese. Great to share before dinner.

Plump shrimp sautéed with old bay seasoning and fresh garlic, then baked with white wine, lemon juice and asiago cheese.

Thinly sliced onions dipped in milk, dusted with our seasoned flour and fried until golden brown.

We really sweat the details, roasting them in garlic butter and sherry before they are battered.

Floured and fried, served with sautéed mushrooms

Wisconsin cheddar combined with brown ale, soon to be a classic! Served with fresh pretzel breadsticks.