drafthouse

Bone-in Ribeye**

18 ounce upper 2/3 choice Angus.

Steak & Bleu PASTA

Choice beef tenderloin tips, exotic mushrooms, bleu cheese and baby arugula in a roasted garlic cream sauce with Cavatappi pasta.

Chocolate Lovin’ Spoon Cake

Broiled Steak Sandwich

Grilled 8 ounce USDA Prime Strip Steak topped with bacon, spinach, mushrooms, balsamic and bleu cheese.

DRAFTHOUSE CRAFT BURGER*

Short rib, brisket, chuck blend choice angus beef patty topped with cherrywood bacon bourbon onion jam, smoked gouda, lettuce, and tomato.

New York Strip*

12 ounce - upper 2/3 choice angus.

BUFFALO CHICKEN MAC & CHEESE

Crispy Chicken, buffalo sauce and bleu cheese

Chicken Parmesan

Hand breaded chicken tenders, vodka marinara and five cheese mozzarella blend on French bread.

WISCONSIN MAC & CHEESE

Five white cheese blend over cavatappi pasta topped with bread crumbs

SURF & TURF*

Hand cut choice 28 day aged filet mignon & 6 ounce Maine Lobster Tail.

Braised Shortrib

Boneless short rib, root vegetable puree, pomegranate demi glaze and green beans.

Baja Fish Tacos

Three battered grouper tacos, flour tortilla, chipotle power blend slaw, avocado, pickled onions, cilantro and lime.

North Atlantic Salmon

Pecan crusted salmon filet over brown truffle butter fried brussel sprouts with a whipped pumpkin feta cream and topped with a maple bourbon glaze.

Steak & Bleu*

Choice beef tenderloin tips, exotic mushrooms, bleu cheese and baby arugula in a roasted garlic cream sauce with Cavatappi pasta.

Duck Confit

Roasted duck leg quarter topped with a cranberry chutney over roasted garlic baby red potatoes and honey ginger glazed carrots.

Pumpkin Ravioli

Butternut squash and pumpkin stuffed raviolis sauteed in brown butter with fresh sage and salted pumpkin seeds.

Sriracha Glazed Salmon

Honey-sriracha glazed North Atlantic Salmon over a mango lobster-infused risotto with citrus buttered asparagus and sesame seeds.

PORK CHOP

14 ounce dry-aged Duoc Porterhouse over poached Brussels sprout hash with a spiced rum infused rhubarb and flame-roasted apple compote.

Duck Wontons

Five duck breast, bacon, roasted corn and cream cheese filled wontons with a sweet and spicy firecracker sauce.

Stuffed Shrimp

Three extra colossal crab caked stuffed shrimp over Parmesan risotto with red pepper coulis and grilled asparagus.

Thai Chicken Flatbread

Thai peanut sauce, five cheese blend, grilled chicken topped with an Asian jalapeno slaw.

Beef Tenderloin Bruschetta

USDA Choice beef tenderloin, roasted red peppers, basil, goat cheese and balsamic glaze on toasted crostinis.

SEARED TUNA BOWL*

Sesame crusted Ahi Tuna, mango, cucumber, avocado, cilantro jasmine rice and sriracha aioli.

Filet Mignon*

8 ounce-28 day aged Choice.

WALLEYE

10-12 ounce Canadian fried walleye, citrus honey slaw and roasted basil pesto potatoes.

NOT OUR NEIGHBORS CHEESE CURD

drafthouse spin on a beer battered white cheddar curd with a vodka marinara sauce.

Farmhouse Flatbread

Parmesan cream sauce, five cheese blend, goat cheese, carmelized onions, sauteed spinach and bacon.

Blackened Salmon BLT

Blackened salmon, bacon, lettuce, tomato and citrus aioli on a herb focaccia bun.

Herb Roasted Chicken

Oven roasted Airline chicken breast over rosemary smashed fingerling potatoes, brussel sprouts, sundried tomatoes and balsamic glaze.

PRETZEL AND BEER CHEESE

Soft salted pub pretzel with Fat Tire beer cheese sauce.

Lobster Mac & Cheese

Maine lobster meat, green onions and shaved parmesan.

Harvest Salad

Spring mix, dried cranberries, candied walnuts, honeycrisp apple, roasted sweet potato, feta cheese and lemon pepper vinaigrette.

Grilled Caesar salad

Grilled romaine hearts, crispy prosciutto, pickled red onions, crostinis, shaved parmesan and housemade caesar dressing.

PUMPKIN Cheesecake

Crab Dip

Roasted corn and poblano pepper with cream cheese, lump crab topped with five cheese mozzarella blend. Served with naan bread.

Lobster Tail

Broiled Maine Lobster Tail with truffle mac & cheese with lemon buttered broccolini.

CRAB CAKES

Jumbo lump crab, bell peppers, onion and with Panko bread crumbs. Served with caper remoulade and an arugula, pickled red onion and carrot salad.

BAKED FRENCH ONION SOUP

CHICKEN TENDERS

Four hand breaded jumbo chicken tenders.

DRAFTHOUSE SALAD

Organic spring mix, roasted red bell peppers, asparagus, toasted sunflower seeds, sun-dried tomatoes, cucumber, goat cheese crumbles and lemon poppyseed.

FRIED CALAMARI

Buttermilk marinated tubes and tentacles fried served with a sweet and spicy pepper jam.

Creme Brulee Cheesecake

KEY LIME PIE

Portabella Mushroom Cap

Stuffed portabella mushroom cap, Parmesan risotto, grated gruyere cheese, confit cherry tomatoes and grilled asparagus.

Sicilian Flatbread

Red sauce, five cheese blend, fresh mozzarella, roasted tomatoes and basil.

IMPOSSIBLE BURGER

100% plant-based burger with arugula, sun dried tomatoes and balsamic glaze.

Brussel Sprouts

Halved and fried brussel sprouts dusted with a mojito lime seasoning with dill aioli.