Seating Capacity

May 8, 2017

Private Room #1: 40 seated
Private Room #2: 25 seated or 70 cocktail social event
Private Room #3: 25 seated



May 8, 2017



May 8, 2017



May 8, 2017

Party Trays

April 25, 2017

Please allow 72 hour notice on all party trays. Each tray below provides a sampling for approximately 25 guests.

Prawn Cocktail $220

Large prawns, poached and chilled. Served with zesty cocktail sauce and fresh lemon

Combo Sub Platter $160

Ham, turkey, roast beef, swiss, cheddar, mayonnaise, mustard, lettuce, tomato and onion on french baguette

Chicken Wings $130

Blue cheese dressing and celery sticks.
Choice of sauces: buffalo, Porter BBQ, dry rub

Turkey & Bacon Wraps $130M

Thinly sliced turkey breast, bacon, cream cheese, iceberg lettuce, tomato, garlic mayonnaise and havarti cheese wrapped in a flour tortilla

Fresh Fruit Medley $120

Fresh seasonal variety

Meatballs $120

With your choice of BBQ, marinara, or kalbi sauce. Add buns, $40

Hummus & Veggies $85

Garbonzo beans, garlic & fresh lemon. With fresh cut vegetables, flat bread & tortilla chips

Fiesta Layered Dip $110

Layers of black beans, sour cream, cheddar and jack cheese, tomatoes, roasted jalapeƱos, green onions, and avocado crema. With blue and yellow tortilla chips

Spinach & Artichoke Dip $100

Cheddar jack, pepper jack, parmesan and roasted garlic blended with roasted red bell
pepper, artichoke and sour cream. Flat bread and tortilla chips

Fried Cheese Curds $90

Wisconsin Cheddar cheese curds, breaded, with marinara and raspberry sauce

Domestic Cheese & Crackers $90

Cheddar, monterey jack, havarti & pepperjack cheese. Gourmet crackers

Veggies & Dip $75

Fresh seasonal vegetables with buttermilk ranch dressing for dipping

Caesar Salad $75

Crisp romaine, garlic croutons, tossed with caesar dressing and parmesan

Mixed Green Salad $60

Mixed greens topped with quinoa, cucumbers and cherry tomatoes. Choice of dressing

Deviled Eggs $60

Hard boiled eggs, mayonnaise, mustard & paprika

Bruschetta $60

French baguette, tomato, red onion, basil, artichoke, garlic, balsamic glaze and parmesan

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