Broccoli

Mashed Potatoes (with cheese and bacon)

Macaroni & Cheese

Romaine lettuce, Caesar dressing, Parmesan cheese and croutons.

Classic Caesar Salad

Cole Slaw

Loaded Mashed Potatoes

Mixed greens with candied roasted pecans, fresh blueberries, mandarin oranges, strawberries, feta cheese topped served with raspberry walnut vinaigrette.

Fresh Berry Salad

Crisp romaine lettuce served with Caesar dressing and Parmesan cheese.

Caesar Salad

Our mixed greens with shredded Monterey Jack and Cheddar cheeses, bacon, croutons, fresh tomatoes, almond slivers.

Greens N Grille

Thinly sliced chicken and grilled onions smothered in melted cheese on a fresh baked French roll.

Chicken Philly

yellow shortcake, strawberry jam, and strawberry mousse, finished with a light strawberry glaze.

STRAWBERRY DELIGHT

Two smashed patties with pepper jack cheese, beer-battered onion rings, shredded lettuce, tomato, mayonnaise and A-1 sauce. Served with our fresh hand-cut fries.

A-1 SMASH BURGER

Our signature Spanish glass bread topped with slow-roasted pulled pork, ham, Swiss cheese, pickles and our house-made Cajun cut French fries.

CUBAN SANDWICH

Hand-battered crispy fried chicken breast smothered in house-made white country gravy, served with mashed potatoes and seasoned green beans.

CHICKEN FRIED CHICKEN

Twice dipped, thick cut beer-battered onion rings served with our house-made BBQ aioli.

BEER-BATTERED ONION RINGS

Wisconsin cheese curds that are lightly breaded and fried golden brown. Served with our house-made chipotle ranch.

CHEESE CURDS

Warm and delicious pretzel sticks served with our tasty jalapeño cheese sauce.

PRETZEL STICKS

Crispy tortilla chips loaded with our house-made chili and jalapeño cheese sauce, jalapeños, shredded lettuce, pico de gallo, and sour cream. A fun take on a classic appetizer!

LOADED SHEET PAN NACHOS

FRESH BROCCOLI

BAKED BEANS

SEASONED GREEN BEANS

MASHED POTATOES

NEW SWEET POTATO FRIES

FRESH HAND-CUT FRIES

Rinse the broccoli crowns under cold running water. Pat dry with a kitchen towel. Trim off the tough stem ends and cut the crowns into florets roughly 1 to 1 1/2 inches in size so they cook evenly.

Wash and trim

Peel and mince the garlic. Juice half a lemon (you need about 1 tablespoon). Have the olive oil, salt, pepper, and red pepper flakes measured and ready.

Prepare garlic and lemon

Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for 1½ to 2 minutes until bright green and slightly tender. Immediately transfer florets to a bowl of ice water to stop cooking. Drain and pat dry. (If you prefer a firmer roasted texture, skip blanching and proceed directly to roasting.)

Blanch (optional for bright green and tender-crisp)

Preheat oven to 425°F (220°C) if roasting. For stovetop searing: heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add the broccoli florets in a single layer. Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes. Cook, stirring occasionally, for 6–8 minutes until florets are caramelized at the edges and tender. For oven roasting: toss florets with olive oil, garlic, salt, pepper, and red pepper flakes on a rimmed baking sheet and roast for 12–16 minutes, stirring once, until edges are browned and tender.

Sear or roast

Remove broccoli from heat. Transfer to a serving bowl or leave on the baking sheet. Immediately toss with 1 tablespoon fresh lemon juice to brighten the flavor. Sprinkle 2 tablespoons grated Parmesan over the hot broccoli so it melts slightly. Add the toasted almond slices if using.

Taste and adjust seasoning, adding more salt, pepper, or lemon as desired. Serve warm as a side.

fresh broccoli crowns

extra-virgin olive oil

minced garlic

kosher salt

freshly ground black pepper

fresh lemon juice

red pepper flakes

grated Parmesan cheese

toasted almond slices (optional)

Peel the potatoes (optional — leave skins on for texture if desired) and cut into roughly 1- to 1½-inch even chunks so they cook uniformly.

Prep potatoes

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

Bring water to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork (10–15 minutes depending on size). Drain the potatoes thoroughly in a colander for 1–2 minutes to remove excess water.

While potatoes are cooking, cook the bacon. In a skillet over medium heat, add the bacon slices and cook until crisp, turning as needed, about 8–10 minutes. Transfer cooked bacon to a paper-towel-lined plate and let cool, then chop into small pieces.

Cook bacon

Shred the cheddar if not pre-shredded and set aside. (If you prefer melted pockets of cheese, reserve ¼ cup shredded cheese to stir in last or sprinkle on top.)

Shred cheese

Warm the milk, cream, and butter together in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling. If using cream cheese, add it to the warm mixture and whisk until smooth. Warming the dairy prevents cooling the potatoes and ensures a creamier texture.

Return the drained potatoes to the hot pot (off the heat) or place in a large warm bowl. Use a potato masher, ricer, or hand mixer on low to break up the potatoes until mostly smooth.

Slowly add the warm milk-butter mixture to the potatoes, a little at a time, mashing or mixing between additions, until you reach your desired consistency. You may not need all the liquid; reserve a small amount if you prefer thicker potatoes.

Stir in ¾ cup of the shredded cheddar until evenly distributed and melted into the hot potatoes. Taste and season with the reserved 1 teaspoon kosher salt (or more to taste) and freshly ground black pepper.

Fold in the chopped crisp bacon, reserving about 2 tablespoons for garnish on top.

Transfer mashed potatoes to a serving bowl. Sprinkle the remaining ¼ cup shredded cheddar over the top and the reserved bacon pieces. If desired, garnish with sliced chives or green onions.

Serve hot. Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk or cream to restore creaminess.

Russet or Yukon Gold potatoes

Cold water

Kosher salt (for boiling)

Whole milk

Heavy cream

Unsalted butter

Cream cheese (optional for extra creaminess)

Freshly ground black pepper

Kosher salt (to taste)

Sharp cheddar cheese, shredded

Bacon

Chives or green onions, thinly sliced (optional garnish)

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until just al dente (about 7–8 minutes; check package instructions). Stir occasionally to prevent sticking.

Reserve 1 cup of pasta cooking water, then drain the pasta in a colander and set aside.

In a large heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once butter is foaming but not browned, add 4 tablespoons all-purpose flour. Whisk continuously for 1–2 minutes to cook the flour but do not allow it to brown.

Make the roux

Slowly whisk in 3 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer while whisking frequently until it thickens enough to coat the back of a spoon (about 5–7 minutes).

Add milk and cream

Reduce heat to low and whisk in 1 teaspoon salt, 1 teaspoon dry mustard powder, 3/4 teaspoon ground black pepper, and 1/2 teaspoon hot sauce. Taste and adjust seasoning if needed.

Season the sauce

Remove the sauce from the heat. Add cheeses in batches: first 3 cups grated sharp cheddar, then 1 cup Gruyère (or white cheddar), and finally 1/2 cup grated Parmesan. Stir each addition until fully melted and smooth. If the sauce is too thick, whisk in up to 1/2 cup of the reserved pasta water, a few tablespoons at a time, until you reach a creamy consistency.

Finish with cheese

Return the drained pasta to the pot or transfer to a large mixing bowl. Pour the cheese sauce over the pasta and gently fold with a spatula until evenly coated. If needed, add additional reserved pasta water (1–2 tablespoons) to loosen the sauce so it clings to the pasta.

Taste and adjust seasoning with salt and pepper if necessary.

Preheat the oven to 375°F (190°C). Transfer the coated pasta to a greased 9x13-inch baking dish, smoothing the top.

In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 teaspoon paprika, and 1 tablespoon chopped parsley. Sprinkle evenly over the macaroni and cheese.

Bake in the preheated oven for 18–22 minutes until the topping is golden and the edges are bubbly. For a browner top, broil on high for 1–2 minutes while watching carefully.

Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.

elbow macaroni (or small pasta like cavatappi)

salt (for pasta water)

unsalted butter

all-purpose flour

whole milk

heavy cream

dry mustard powder

ground black pepper

hot sauce

salt

sharp cheddar cheese, grated

Gruyère or white cheddar, grated

Parmesan cheese, finely grated

panko breadcrumbs

unsalted butter, melted

paprika

fresh parsley, chopped (optional)

Remove outer wilted leaves from the romaine, slice each head lengthwise if desired, then chop or tear into 1–2 inch pieces. Rinse thoroughly in a salad spinner or bowl of cold water to remove grit. Dry very well in a spinner or by patting with clean towels.

Place the dried lettuce in a large salad bowl. Season lightly with 1 tsp salt and 1 tsp black pepper; toss gently to distribute.

Mince the garlic finely or grate on a microplane. If using anchovy paste, measure it; if using anchovy fillets, mince them finely.

Prepare garlic and anchovy

In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 tablespoon grated Parmesan, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, the minced garlic and 1 teaspoon anchovy paste (optional). Whisk until smooth and emulsified.

Taste the dressing and adjust seasoning with 1/2 teaspoon freshly ground black pepper and additional lemon juice, salt, or anchovy to preference. If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice until it reaches desired pourable consistency.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Toss 3 cups 1-inch bread cubes with 2 tablespoons olive oil and 1/2 teaspoon salt until evenly coated. Spread in a single layer on the prepared baking sheet.

Bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and cool. Alternatively, sauté the cubes in a skillet over medium heat until crisp.

When ready to serve, add croutons to the salad bowl or toss with lettuce and dressing as directed below. Reserve 1–2 tablespoons grated Parmesan to sprinkle over the finished salad.

Add about 3/4 of the dressing to the bowl with the prepared lettuce (start with less; you can add more). Toss gently but thoroughly to coat leaves evenly. Add croutons and toss again to combine.

Transfer the tossed salad to a serving platter or leave in the bowl. Sprinkle the remaining 1/2 cup grated Parmesan over the top and finish with the reserved 1–2 tablespoons grated Parmesan for extra garnish.

Taste and adjust with additional dressing, lemon juice, salt, or freshly ground black pepper to preference. Serve immediately so croutons stay crisp.

Romaine lettuce

Salt

Black pepper

Mayonnaise

Fresh lemon juice

Olive oil

Grated Parmesan cheese

Worcestershire sauce

Dijon mustard

Garlic

Anchovy paste (optional)

Day-old crusty bread (1-inch cubes)

Olive oil (for croutons)

Salt (for croutons)

Grated Parmesan (for serving)

Remove any bruised or tough outer leaves from the cabbages. Cut the cabbage heads in half, then into quarters. Using a sharp knife, core and thinly slice the cabbage to yield about the stated volume (6 cups green, 2 cups red). Alternatively use a mandoline set to a thin setting or the shredding blade of a food processor. Place the sliced cabbage in a large mixing bowl.

Prepare vegetables

Peel and grate the carrot using a box grater or food processor to make about 1 cup. Trim the root ends from the green onions and slice thinly on the bias. Add the carrot and green onions to the bowl with cabbage. Sprinkle the chopped parsley over the vegetables.

Shred carrots and slice onion

Toss the vegetables gently with clean hands or tongs to combine and distribute colors evenly. Set aside while you make the dressing so the flavors can begin to mingle (5–10 minutes).

In a medium bowl, combine mayonnaise, sour cream, apple cider vinegar, granulated sugar, Dijon mustard, and celery seed. Whisk until smooth and the sugar dissolves. Taste and adjust acid or sweetness: add up to 1/2 teaspoon more vinegar if you prefer tangier, or up to 1/2 teaspoon more sugar to soften the tang.

Whisk dressing

Season the dressing with kosher salt and freshly ground black pepper. Whisk again and taste; seasoning should be slightly brighter than you want because it will mellow once mixed with the vegetables.

Season

Pour the dressing over the prepared cabbage mixture. Using two large spoons or clean hands, toss thoroughly until all vegetables are evenly coated. Scrape down the sides of the bowl and toss again to make sure there are no dry pockets.

Combine

Cover the bowl with plastic wrap or transfer the slaw to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld and the cabbage to soften slightly. For best texture and flavor, chill 1–2 hours. If the slaw releases liquid after chilling, give it a final toss and taste; adjust salt, pepper, or a splash of vinegar if needed before serving.

Chill and rest

Serve cold as a side for sandwiches, grilled meats, or as part of a picnic spread. Keeps well refrigerated in a sealed container for 2–3 days; texture will continue to soften over time.

green cabbage

red cabbage

carrot, shredded

green onion

fresh parsley, chopped

mayonnaise

sour cream

apple cider vinegar

granulated sugar

celery seed

Place peeled and cut potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

Bring the pot to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, 15–20 minutes depending on chunk size.

Boil

Drain potatoes in a colander and return them to the hot pot. Let sit 1–2 minutes to allow excess moisture to steam off.

Drain thoroughly

While potatoes cook, warm the milk and butter together in a small saucepan (or microwave) until butter is melted and mixture is hot but not boiling.

Warm dairy

Using a potato masher, ricer, or hand mixer on low, mash potatoes until mostly smooth. Add softened cream cheese and sour cream and mix to incorporate. Slowly pour in warm milk-butter mixture while stirring until you reach desired consistency. Taste and season with the 1 tsp salt and 1 tsp black pepper (adjust to taste).

Mash and mix

Preheat broiler to high (if finishing under broiler) or oven to 375°F (190°C) if baking. Chop cooked bacon and thinly slice green onions. Reserve 1/4 cup of shredded cheddar for finishing.

Prepare toppings

Transfer mashed potatoes to an oven-safe serving dish (or keep in the pot if not baking). Smooth the top and dot with the 1 tablespoon melted butter. Sprinkle evenly with about 3/4 cup shredded cheddar and the chopped bacon.

Assemble

If using, mix panko breadcrumbs with grated parmesan and a little melted butter, then sprinkle over cheese for a crunchy finish.

Optional crisp topping

Place under the broiler 4–6 inches from the heat for 2–4 minutes until cheese is bubbly and lightly browned (watch carefully). Alternatively, bake at 375°F (190°C) for 12–15 minutes until heated through and cheese is melted and topping is golden.

Melt cheese and finish

Remove from oven or broiler, sprinkle reserved 1/4 cup cheddar, sliced green onions, and snipped chives over the top. Finish with a light grind of black pepper. Serve immediately.

Garnish and serve

russet potatoes, peeled and cut into 1-2 inch chunks

cold water (for boiling)

kosher salt (for boiling water)

whole milk, warmed

cream cheese, softened

salt (to taste)

sharp cheddar cheese, shredded

cooked bacon, chopped (about 2–3 slices)

green onions (scallions), thinly sliced

chives, snipped

extra butter, melted (for topping)

freshly ground black pepper (finish)

parmesan, grated

Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone baking mat.

Broccoli

Mashed Potatoes (with Cheese And Bacon)

Macaroni & Cheese

Classic Caesar Salad

Cole Slaw

Loaded Mashed Potatoes

Fresh Berry Salad

Caesar Salad

Greens N Grille

Chicken Philly

Strawberry Delight

A-1 Smash Burger

Cuban Sandwich

Chicken Fried Chicken

Beer-battered Onion Rings

Cheese Curds

Pretzel Sticks

Loaded Sheet Pan Nachos

Fresh Broccoli

Baked Beans

Seasoned Green Beans

Mashed Potatoes

New Sweet Potato Fries

Fresh Hand-cut Fries