The Coopers Tavern Menu

Food Fight is a locally-owned restaurant group with a diverse roster of 19 restaurants, ranging from '50s diner to upscale Italian.

Food Fight is a locally-owned restaurant group with a diverse roster of 19 restaurants, ranging from '50s diner to upscale Italian.

Hand-cut, twice-fried; a pint of frites and a shot of malt-vinegar aioli. Vegetarian.

Pbr-battered ellsworth cheese curds and house-made ranch dressing. Vegetarian.

Three Fox Heritage Farms beef sliders medium-rare, caramelized onions, Gruyère, caper-black pepper aioli, and a pretzel bun.

Belgian frites, melted cheese curds, peppercorn gravy, and fresh scallions.

Three sliders of duck confit, roasted garlic aioli, Thai cucumber, and banh mi pickle slaw, on toasted brioche slider buns.

Call restaurant for our chef's daily special.

Roasted sweet potatoes with a blend of fresh chipotle peppers, black beans, and spices, topped with Laack Bros. smoked cheddar, sour cream, and scallions. Vegetarian.

Romaine lettuce, sweet corn and red pepper salsa, avocado, hard-boiled egg, parmesan, croutons, and poblano- caesar dressing.

Mixed greens, thinly sliced prosciutto, chopped dried figs, Gorgonzola, cherry tomatoes, and candied walnuts, with a stone fruit vinaigrette. Gluten-free.

House-cured corned beef, sauerkraut soaked in Lake Louie scotch ale, Swiss cheese, 1000 Island dressing, on grilled black rye.

House-cured and smoked turkey breast, bacon, arugula, red onion, cherry aioli, and Swiss cheese, on wheatberry bread.

Wisconsin cheddar, whipped basil goat cheese, on grilled sourdough, with a cup of harvest soup.

Seasonal local grilled vegetables, vegan pesto hummus, and arugula, on herb-onion focaccia bread. Vegan.

Fox heritage farms ground beef, truffle aioli, arugula, red onion, brie, and bacon, on a pretzel bun.

Breaded chicken breast, house-made bread & butter pickles, jalapeño slaw, and chipotle aioli, on a pretzel bun.

PBR-battered Icelandic haddock, Belgian frites, slaw, and anchovy tartar sauce.

Seasonal vegetable curry and jasmine rice.

Toasted chili rubbed pork tenderloin, papas a la Mexicana, roasted sweet corn, queso fresco cheese, and cilantro, topped with a mango habanero glaze.

Honey-lavender glazed duck breast with garlic green beans and sweet potato medallions. Gluten free.

Risotto with butternut squash, sage, and wilted spinach. Vegetarian, vegan, and gluten free.

Seared 8 oz Fox Heritage Farms sirloin, golden confit potatoes, roasted rainbow carrots and choice of red wine butter sauce or blue cheese dressing.

Pan-seared wild-caught salmon over sautéed creamed leeks and cabbage, with butter sautéed oyster mushrooms. Gluten free.

Two Irish bangers served on a bed of Irish champ, with minted peas, topped with a Guinness-onion gravy.

2 oz. portion of our house made ranch dressing.

2 oz. portion of our Irish Whiskey barbecue sauce.

House-made chips. Try with our malt vinegar aioli!

Call restaurant about today's preparation.