The Coopers' Tavern

Traditional Bavarian pretzel and choice of Belgian beer cheese or guinness stout mustard. Vegetarian.

Hand-cut, twice-fried; a pint of frites and a shot of malt-vinegar aioli. Vegetarian.

Pbr-battered ellsworth cheese curds and house-made ranch dressing. Vegetarian.

Belgian frites, melted cheese curds, peppercorn gravy, and fresh scallions.

House-made hummus topped with basil olive oil, feta cheese, and sun-dried tomatoes, with carrots, cucumbers, marinated olives, and toasted pita.

Chef selection of assorted meats and cheeses, pickled vegetables, seasonal fruit, candied walnuts, and toasted crostini.

Roasted red pepper and tomato soup with blue cheese crumbles. Vegetarian.

Call restaurant for our chef's daily special.

Roasted sweet potatoes with a blend of fresh chipotle peppers, black beans, and spices, topped with Wisconsin smoked cheddar, sour cream, and scallions.

Spinach, brandied cranberries, candied walnuts, apple-pear slaw, and crumbled goat cheese. Vegetarian.

Romaine lettuce, sweet corn and red pepper salsa, avocado, hard-boiled egg, parmesan, croutons, and poblano- caesar dressing.

Farro, black rice, teriyaki marinated tofu, arugula, snap peas, radish, red pepper, and avocado, with sesame ginger dressing, pickled daikon and cilantro. Vegan and Vegetarian

Freshly ground 7 oz steak patty, aged cheddar, bacon, lettuce, onion, mayonnaise, and pickles, on a brioche bun

Thinly sliced house-smoked turkey, bacon, pepperjack, leaf lettuce, red onion, tomato, avocado spread, and chipotle aioli, on wheatberry bread.

Fried Chicken, jalape?o slaw, chipotle mayo, bread & butter pickles, on a pretzel bun.

Whipped goat cream cheese, gruy?re, and habanero red pepper jelly, on grilled sourdough, with a cup of harvest soup.

Three freshly ground 3 oz steak patties, caramelized onions, gruy?re, and black pepper caper aioli, on pretzel buns

House-cured corned beef, sauerkraut soaked in Lake Louie scotch ale, Swiss cheese, 1000 Island dressing, on grilled black rye.

Fire-roasted red peppers, marinated cucumbers, red onion, Kalamata olives, leaf lettuce, feta cheese, and house-made hummus, on focaccia.

Freshly ground 7 oz. steak patty, Irish cheddar, caramelized onions, Tullamore Dew Irish Whiskey bacon jam, and garlic aioli, on a potato bun.

PBR-battered Icelandic haddock, Belgian frites, and slaw, with anchovy tartar sauce.

2 oz. portion of our malt vinegar aioli. Great with our house made chips and frites!

2 oz. portion of our house made ranch dressing.

House-made chips. Try with our malt vinegar aioli!

Brown sugar and walnut crust, whipped cream, and fresh mint.

Call restaurant about today's preparation.