The Old Fashioned Menu

Horseradish based sauce with blue cheese crumbles.

Spinach and SarVecchio cheese with sliced hard-boiled egg, shaved red onion, sunflower seeds, croutons, deviled egg and hot bacon dressing.

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thinly sliced & seared beef tenderloin with sautéed mushrooms, onion and red pepper. Topped with tiger sauce and Wisconsin provolone cheese on fresh roll from Pan & Pan.

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

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.

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.

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

Thinly sliced in crispy buttermilk batter