American / sharp cheddar / havarti / mozzarella / Swiss / sourdough

Ultimate Grilled Cheese

Angus beef patty / arugula / red onion / tomato / goat cheese / house made 3 pepper jam / brioche

Three Little Peppers Burger

grilled salmon / swiss / tomato / bacon / old bay mayo / arugula / pickled onion / brioche bun & choice of side

Salmon Melt

fried Iowa tenderloin / pickled veggies / cilantro / hoisin mayo / brioche

Pork Tenderloin

Angus roast beef / Swiss / caramelized onion / horseradish aioli / toasted baguette / au jus

French Dip

grilled or fried chicken breast / balsamic aioli / roasted tomato / arugula / mozzarella / ciabatta roll / choice of side

Caprese Pesto Chicken Sandwich

Angus beef patty / lettuce / tomato / onion / pickles / brioche. Add American, havarti, cheddar, or Swiss +1. Add bacon, avocado, sautéed mushrooms, or fried egg +2.

Build-Your-Own Burger

sauteed shrimp & cabbage / soy peanut glaze / crushed peanuts / bibb lettuce / sweet chili sauce

Shrimp Lettuce Wraps

Wisconsin curds / beer battered / marinara or ranch

Cheese Curds

vanilla vodka/coconut cream/lime juice/graham cracker

Key Lime Time

Brussels sprouts / tangy fish caramel glaze / mild red peppers / toasted seeds / crispy wontons / lime aioli

Brussel Sprouts

fried corn chips / beef & bean mix / nacho cheese sauce / jalapeño / pickled onion / cilantro lime crema / guacamole / chopped cilantro

Loaded Nachos

bourbon/banana crème liqueur/maple syrup/lemon juice

Banana Maple Bourbon Smash

vanilla vodka/kahlua/cream/strawberry puree

UV Is excellent

gin/elderflower liqueur/simple/lime juice/egg white/cucumber

White Linen

rum/coconut cream/peach puree/lime/mint/soda

Peach Momo

pear vodka/st. germain/lemon juice/lime juice/simple/splash cranberry juice

Patio Pear-Fect

Bennett

Ocho blanco/cointreau/lime juice/agave syrup/salt

The Reynolds

blanco tequila/OJ/lime juice/coconut cream

Beach Bod

fernet branaca/cachaça/lime juice/simple

Macunaìma

lagavulin 16yr / blended scotch / gingery liquor / lemon / honey

Penicillin

cherry vodka / fresh lime / soda / grenadine

Cherry Limeade

empress indigo gin / lemon / rosemary syrup / brut champagne

Trailside 75

Soften 4 tablespoons of the unsalted butter at room temperature or microwave in 5-second bursts until easily spreadable. In a small bowl combine the softened butter with the garlic powder and a pinch (about 1/8 tsp) of the Kosher salt and mix until uniform. In a second small bowl stir together the mayonnaise and Dijon mustard; this optional mixture will be brushed on the inside of bread for extra tang and moisture.

Prepare spreads and butter

In a medium bowl combine the shredded sharp cheddar, Havarti, mozzarella, and sliced Swiss. Toss gently with the remaining 2 tablespoons of softened butter (this helps with melting and browning) and the ground black pepper. Taste a tiny pinch and add up to the remaining Kosher salt if desired (use sparingly because cheeses are salty).

Assemble cheese mixture

Lay out 8 slices of sourdough. If using the mayonnaise/mustard spread, lightly spread it on one side of each of 4 slices (these will be the inside faces). Divide the cheese mixture evenly among the 4 sandwiches, placing the cheese on top of the mayo/mustard side of each bottom slice, mounding slightly but keeping it contained so it doesn't spill. Top with the remaining 4 bread slices, pressing gently to compact.

Build sandwiches

Evenly spread the garlic butter mixture on the outside faces of each sandwich (both top and bottom slices). The butter layer should be about 1/2 tablespoon per face for good browning; use remaining butter as needed.

Butter outer sides

Heat a large heavy skillet or griddle over medium-low to medium heat for 2–3 minutes until hot but not smoking. Place 1–2 sandwiches in the pan (do not overcrowd). Cook for 4–5 minutes on the first side, pressing gently with a spatula occasionally to encourage even contact and melting. Check the underside; it should be golden brown before flipping. If the bread is browning too quickly before the cheese melts, lower the heat.

Preheat pan and cook

Carefully flip each sandwich and cook the second side for another 3–4 minutes until golden brown and the cheese is fully melted. If after flipping the cheese is not melted, cover the pan with a lid for 1–2 minutes to trap heat and finish melting without over-browning.

Flip and finish

Remove sandwiches to a cutting board and let rest for 1 minute to let the melted cheese set slightly (this prevents excessive oozing). Use a sharp serrated or chef's knife to cut each sandwich in half diagonally or down the middle.

Rest and slice

Serve immediately while hot and gooey. Optional: serve with tomato soup, pickles, or extra mustard for dipping.

Serve

sourdough bread slices (about 1/2-inch thick)

sharp cheddar, shredded

Havarti, sliced or shredded

mozzarella, shredded

Swiss cheese, thinly sliced

unsalted butter

mayonnaise (optional, for spread)

Dijon mustard (optional, for spread)

garlic powder (optional)

ground black pepper

Kosher salt

Heat a small saucepan over medium heat and add 1 tsp olive oil. Add finely chopped shallot and cook 1–2 minutes until softened.

Add minced garlic and cook 30 seconds until fragrant, stirring so it doesn’t brown.

Add diced red bell pepper, diced roasted Fresno/sweet pepper, and diced jalapeño. Cook, stirring occasionally, 4–5 minutes until peppers begin to soften.

Stir in granulated sugar, apple cider vinegar, water, lemon juice, and 1/2 tsp kosher salt. Bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, 12–15 minutes until mixture thickens to a jammy consistency. If you prefer a smoother jam, mash slightly with a spoon or pulse briefly with an immersion blender off heat.

Taste and adjust seasoning (add a pinch more salt or a teaspoon more vinegar or sugar if needed). Remove from heat and let cool to room temperature. This yields enough for 2 burgers and can be refrigerated in a sealed jar for up to 2 weeks.

Divide ground Angus beef into two equal portions (about 10 oz each). Gently form into patties about 3/4-inch thick and slightly wider than the buns. Avoid overworking the meat.

Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season both sides of each patty with kosher salt (about 1/2 tsp per side) and freshly ground black pepper. Lightly brush or rub 1 tbsp Worcestershire sauce over each patty (split between both).

Heat a cast-iron skillet or grill over medium-high heat and add 2 tsp neutral oil to the pan (or brush oil on grill grates). When shimmering, add the patties and cook undisturbed 3–4 minutes for medium-rare to medium (adjust time for thickness and desired doneness).

Flip the patties and cook an additional 3–4 minutes. During the last minute of cooking, crumble or slice goat cheese and place on top of each patty to gently melt.

Remove patties to a plate and tent loosely with foil to rest 3–5 minutes.

Split the brioche buns and lightly butter the cut sides with softened unsalted butter.

Toast the buns, cut-side down, in a hot skillet or on the grill for 1–2 minutes until golden and crisp.

Spread about 1–1.5 tbsp of the cooled three pepper jam on the bottom bun.

Place the rested patty with melted goat cheese on top of the jam.

Top the patty with a small handful (about 1/2 cup) of arugula, a tomato slice, and a few rings of thinly sliced red onion.

Crown with the top bun and press gently. Serve immediately.

ground Angus beef (80/20)

kosher salt

freshly ground black pepper

Worcestershire sauce

neutral oil (canola or vegetable) for grill/pan

red bell pepper, seeded and finely diced

jalapeño pepper, seeded and finely diced (adjust heat to taste)

roasted red Fresno or sweet pepper, seeded and finely diced

shallot, finely chopped

garlic, minced

granulated sugar

apple cider vinegar

water

lemon juice

olive oil

brioche burger buns

goat cheese (soft, log-style)

arugula, washed and dried

tomato, 1/4-inch slices

red onion, thinly sliced into rings

unsalted butter, softened (for toasting buns)

Place thinly sliced red onion into a small jar or bowl.

Combine apple cider vinegar, water, sugar, and salt in a measuring cup and stir until sugar and salt dissolve.

Pour the vinegar mixture over the onions, press down so onions are submerged, cover and let sit at room temperature for at least 15 minutes (best 30+ minutes).

Heat a skillet over medium heat. Add bacon slices and cook until crisp, 6–8 minutes, turning occasionally.

Transfer bacon to a paper towel–lined plate to drain. Keep skillet for cooking salmon or reserve for another pan.

Pat salmon fillets dry with paper towels. Rub both sides with olive oil and season evenly with Old Bay, salt, and pepper.

Heat a heavy skillet or grill pan over medium-high heat until hot. Add a small amount of oil if pan is dry.

Place salmon in the pan and cook 3–4 minutes per side (depending on thickness) for medium doneness, or until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Avoid overcooking; salmon should flake but remain moist.

In the last 30–60 seconds of cooking, top each fillet with a slice of Swiss cheese. Cover pan briefly to help cheese melt, about 30–60 seconds.

In a small bowl mix mayonnaise, Old Bay seasoning, lemon juice, and black pepper until smooth.

Butter the cut sides of each brioche bun. Toast buns, cut-side down, in a clean skillet over medium heat until golden and lightly crisp, about 1–2 minutes.

Spread about 1/2 tablespoon of Old Bay mayo onto the bottom half of each toasted brioche bun.

Place the melted Swiss-topped salmon fillet on the mayo.

Top the salmon with 2 bacon slices (break if needed), a slice or two of tomato, a small handful of arugula (about 1/2 cup), and a few pickled onion slices (drain excess pickling liquid).

Spread remaining Old Bay mayo on the top bun and close the sandwich.

Press gently, slice in half if desired, and serve immediately with your choice of side (fries, salad, or chips).

salmon fillets (skinless)

Old Bay seasoning

salt

black pepper

bacon slices

mayonnaise

red onion, thinly sliced

sugar

brioche buns

unsalted butter, softened

Swiss cheese slices

arugula

Prepare vegetables: place shredded cabbage, julienned carrot, and sliced red onion in a medium mixing bowl or jar.

Make pickling liquid: whisk together rice vinegar, water, sugar, and salt until sugar and salt dissolve.

Combine and refrigerate: pour pickling liquid over vegetables, press down so liquid covers them. Let sit at least 20 minutes at room temperature or refrigerate for up to 24 hours. Stir before using.

Make sauce: in a small bowl whisk together hoisin sauce, mayonnaise, and lime juice until smooth. Taste and adjust — add more lime for brightness.

Fold in cilantro: stir chopped cilantro into half of the hoisin mayo to distribute herb flavor; reserve remaining cilantro for garnish.

Pat pork medallions dry with paper towels. If pieces are thicker than 1/2 inch, slice horizontally to make even 1/2-inch cutlets. Lightly season both sides with 1 tsp kosher salt, 3/4 tsp black pepper, and 1/2 tsp garlic powder.

Prepare pork

Set up three shallow bowls: (1) flour mixed with 1/2 tsp salt, (2) beaten eggs combined with buttermilk and 1 tbsp hot sauce, (3) a mixture of cornmeal and panko. Dredge each pork piece in flour (shake off excess), dip into egg-buttermilk, then press into cornmeal-panko mixture to coat thoroughly. Place breaded medallions on a wire rack; let rest 10 minutes to help coating adhere.

Breading station

Heat a heavy skillet over medium-high heat and add enough vegetable oil to reach about 1/4 inch depth (approximately 1 cup). When oil reaches 350°F (or test by dropping a pinch of breadcrumb — it should sizzle and brown slowly), fry pork in batches without overcrowding. Cook 2.5–3 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a paper-towel-lined tray and season immediately with a light sprinkle of salt. Keep warm in a low oven (200°F) if needed while frying remaining pieces.

Fry pork

Toast buns: melt butter in a skillet over medium heat. Butter cut sides of brioche and toast cut-side down until golden, about 1–2 minutes.

Build sandwiches: spread a generous tablespoon of hoisin mayo on both top and bottom buns. Place one fried pork medallion on the bottom bun, top with a heaping 1/3 cup pickled vegetables (drain excess liquid), a few pickled jalapeño slices if using, and a sprinkle of chopped cilantro. Cap with top bun.

Serve: arrange sandwiches on a platter with lime wedges on the side. Serve immediately while pork is hot and crispy.

pork tenderloin medallions (about 1/2 inch thick)

all-purpose flour

fine cornmeal

panko breadcrumbs

eggs

buttermilk

hot sauce

garlic powder

vegetable oil (for frying)

shredded green cabbage

julienned carrot

thinly sliced red onion

rice vinegar

hoisin sauce

fresh lime juice

cilantro leaves, roughly chopped

brioche buns, split and lightly toasted

butter (for toasting buns)

pickled jalapeño slices (optional)

lime wedges (for serving)

Place beef bones (if using) and 4 cups beef broth in a medium saucepan or small stockpot. Add smashed garlic, thyme, bay leaf, Worcestershire sauce, salt, and pepper. Bring to a simmer over medium heat, then reduce to low and simmer gently, uncovered, 20–25 minutes to concentrate flavors. If using wine, add it after the initial simmer and reduce by half before adding additional stock.

Prepare au jus

Strain the liquid through a fine mesh sieve into a clean saucepan or bowl, pressing solids to extract juices. Discard solids (or reserve bones). If the jus seems thin, return to saucepan and simmer until reduced to about 2 to 2 1/2 cups. Taste and adjust seasoning with additional Worcestershire or salt and pepper. Keep warm over the lowest heat or transfer to a small slow cooker/thermos for serving.

If your Angus roast beef is cold, warm it gently: place slices on a rimmed baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for 6–8 minutes until just warmed through (do not overcook). Alternatively, briefly dip slices in simmering au jus to heat. Keep warm until assembly.

Warm and slice roast beef

Heat olive oil and 1 tbsp butter in a large skillet over medium-low heat. Add thinly sliced onions and sprinkle with 1 tsp sugar and 1 tsp salt. Stir to coat and spread into an even layer.

Cook slowly, stirring every 3–5 minutes. After 15–20 minutes the onions will soften and begin to brown at the edges. If they are sticking, add a tablespoon of water to deglaze. Continue cooking 10–15 more minutes until deep golden brown and sweet, about 25–35 minutes total.

Stir in 1 tsp balsamic vinegar (optional) in the final minute to brighten flavor. Adjust salt to taste. Remove from heat and keep warm.

In a small bowl, combine 1 cup mayonnaise, 2 tsp prepared horseradish, 1 tsp lemon juice, 1 tsp Dijon, 1/2 tsp minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix until smooth and taste; add more horseradish for heat or lemon for brightness. Refrigerate until ready to assemble.

Preheat broiler or oven to 425°F (220°C) if you prefer to melt cheese under direct heat. Split the baguette lengthwise and spread softened butter on cut sides. Place buttered cut sides down on a baking sheet and toast under broiler or in oven for 2–4 minutes until lightly golden (watch carefully to avoid burning).

Spread a generous layer of horseradish aioli on both cut sides of the toasted baguette. Layer warm roast beef slices evenly on the bottom half, allowing meat to slightly overlap. Top beef with caramelized onions, then arrange Swiss cheese slices over the onions and beef.

Place assembled sandwich under broiler or back in the oven at 425°F (220°C) for 1–3 minutes just until cheese melts and bubbles. Remove from oven.

Close sandwich with top half of baguette, press gently, and slice into 4 portions. Garnish with chopped parsley if desired. Serve immediately with individual bowls of hot au jus for dipping.