The Old Fashioned Menu

Large order of crispy matchstick fries.

Our secret recipe Chili slow simmered beef and red beans served over spaghetti noodles.

Featured on the food network this dish has wisconsin aged cheddar and sarvecchio cheese, topped with crisp breadcrumbs.

Our classic mac & cheese with bavaria kitchen's hickory smoked bacon.

Fresh wild caught Lake Erie Bluegill. Comes with fries, coleslaw, tartar sauce and rye bread.

Beer-battered walleye, with poppy seed coleslaw, \nmatchstick fries, house-made lemon-caper tartar sauce and rye bread.\n

Flour dusted lake perch with poppy seed coleslaw, \nmatchstick fries, house-made lemon-caper tartar sauce and rye bread.\n

Beer-battered cod, with poppy seed coleslaw, \nmatchstick fries, house-made lemon-caper tartar sauce and rye bread.\n

Horseradish based sauce with blue cheese crumbles.

Horseradish based sauce.

1/3 lb. Charbroiled burger with Pepperjack cheese, jalapeño peppers, fried onions, Bavaria hickory smoked bacon, smoked paprika sauce on a buttered and toasted Classic hard roll from Grebe’s Bakery in West Allis.\n

Grilled eggplant, portabella mushroom, wood-roasted red pepper and zucchini, with LaClare Farms organic goat cheese and black olive tapenade on toasted country bread.

Fresh ground beef tenderloin simmered in house BBQ sauce \nand served on a Classic hard roll from Grebe’s Bakery West Allis, WI.\n

1/3 lb. Charbroiled burger with Cheddar cheese, mayonnaise, raw onion on a buttered and toasted Classic hard roll from Grebe’s Bakery in West Allis.\n

Slow roasted and thick sliced corned beef, Wisconsin Swiss cheese with Thousand Island dressing, sauerkraut on pumpernickel rye.\n

1/3 lb. Charbroiled burger with fried onions, Bavaria’s hickory smoked bacon, aged Cheddar, garlic sauce, soft-cooked egg on a buttered and toasted Classic hard roll from Grebe’s Bakery in West Allis.

Shaved hickory-smoked turkey breast with tiger sauce, provolone cheese and leaf lettuce on toasted country bread.

100% natural casing beef hot dog from Maplewood Meats of Green Bay, on a Clasen's Bakery bun, topped with sauerkraut, raw onions, pickle relish and Dusseldorf mustard.

Jim’s Blue Ribbon Summer Sausage topped with Düsseldorf mustard, shaved red onions, and Muenster cheese on toasted rye bread.

Sheboygan’s Grand Champion Miesfeld’s Market double bratwurst with raw onions, pickles and Düsseldorf mustard on a buttered Highway Bakery hard roll.

Tuna Salad w/roasted red peppers, hard boiled eggs and \nleaf lettuce on toasted country bread.\n

Grilled cheese sandwich with Swiss, aged Cheddar, wood-roasted red bell peppers and Bavaria Kitchen’s hickory smoked bacon on Texas toast.\n

Wood-grilled and slow roasted pork shoulder, topped with pickle relish, Muenster cheese and smoked Spanish paprika sauce on Texas toast.

Beer-battered walleye with shredded cabbage, shaved radish and house-made lemon-caper tartar sauce on toasted country bread.

Wood-grilled chicken breast with Bavaria Kitchen’s hickory smoked bacon, melted Swiss, Dijon mustard and mayonnaise on toasted country bread.

Shaved hickory-smoked turkey breast, Wisconsin Swiss cheese with Thousand Island dressing and sauerkraut on pumpernickel rye.

Plump Door County cherries, Buttermilk Blue cheese and toasted almonds tossed with mixed greens\nand brandy vinaigrette.\n

Grilled Norwegian salmon* with Bavaria Kitchen’s hickory smoked bacon, cucumber, shaved red onion, deviled egg, mixed greens and tarragon vinaigrette.

Pickled baby beets and Salemville Gorgonzola with toasted walnuts, shaved red onion, mixed greens and creamy white wine vinaigrette.

Iceberg wedge with carrots, red onions, Bavaria’s hickory smoked bacon, buttermilk blue cheese, croutons, French and blue cheese dressing.\n