Dinner offerings including steaks, seafood, and vegetarian options.

Dinner Menu

Blackened Chicken Sandwich

Various brunch options available including egg dishes, pancakes, and more.

Brunch Menu

Three fresh eggs scrambled with bacon, sausage, ham, and cheddar cheese.

Meat Lovers’ Scramble

A selection of sandwiches, salads, and entrees perfect for lunch.

Lunch Menu

Giant Soft Pretzel

Deliciously made French toast served with butter and maple syrup.

French Toast

Classic dessert with a caramelized sugar top.

Creme Brulee

Savor the delightful combination of sweet figs and tangy blue cheese atop a perfectly baked flatbread, garnished with fresh herbs for a gourmet experience.

Fig & Bleu Flatbread

Classic eggs benedict served with creamy hash browns.

Eggs Benedict

Fluffy buttermilk pancakes topped with butter and maple syrup.

Buttermilk Pancakes

Experience the bold flavors of our Stockyards Cuban, featuring tender pulled pork, zesty ham, tangy pickles, and melted Swiss cheese, all pressed to perfection in a freshly baked Cuban bread.

Stockyards Cuban

Crispy golden-brown fried walleye, seasoned to perfection and served with a side of tangy tartar sauce, embodies the taste of fresh waters in every bite.

Fried Walleye

Steak Bites

Freshly made biscuits served with a rich and creamy gravy.

Housemade Biscuits & Gravy

Indulge in our dessert selection including cakes, pies, and more.

Dessert Menu

Simple brunch staple with two eggs, avocado, and bacon on toasted sourdough bread.

Avocado Toast

Succulent shrimp seasoned with a bold blend of spices and expertly seared to perfection, served with a zesty dipping sauce.

Blacked Shrimp

Sweet and salty burger with white cheddar and arugula.

Bacon Jam Burger

Hearty pot pie filled with chicken and vegetables.

Chicken Pot Pie

Rotisserie Chicken

Chicken Fettuccini

Chocolate Bread Pudding

A delicious burger with melted cheese and grilled onions on rye.

Signature Patty Melt

Rub the ribeye steaks with olive oil, salt, black pepper, and garlic powder. Let them sit at room temperature for 30 minutes.

Season the Steak

Heat a skillet over high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare, adding rosemary in the last minute. Let rest before serving.

Cook the Steak

In a bowl, mix lemon juice, minced garlic, dill, salt, and pepper. Coat the salmon fillets with the marinade and let sit for 15 minutes.

Marinate the Salmon

Preheat the oven to 400°F (200°C). Place the salmon on a baking sheet and bake for 12-15 minutes or until cooked through.

Cook the Salmon

Slice the zucchini and bell pepper into thin strips. Toss with olive oil, salt, and pepper.

Prepare the Vegetables

Preheat a grill or grill pan. Grill the vegetables for about 5-7 minutes until tender. Top with crumbled feta cheese before serving.

Grill the Vegetables

Ribeye Steak

Olive Oil

Salt

Black Pepper

Garlic Powder

Fresh Rosemary

Salmon Fillets

Lemon Juice

Garlic, minced

Fresh Dill

Zucchini

Bell Pepper

Feta Cheese, crumbled

Preheat the oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast in the oven for 20-25 minutes until the skin is blistered and charred. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and finely chop the pepper. In a bowl, mix the chopped poblano with mayonnaise, minced garlic, lime juice, salt, and pepper. Set aside.

Prepare the Roasted Poblano Aioli

Rub the chicken breasts with olive oil and coat evenly with blackening seasoning. Heat a skillet over medium-high heat and add a little olive oil. Cook the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes.

Prepare the Chicken

Toast the hamburger buns if desired. On the bottom half of each bun, place a lettuce leaf, followed by the blackened chicken, a slice of tomato, and a generous spread of roasted poblano aioli. Top with the other half of the bun and serve immediately.

Assemble the Sandwich

Chicken breasts

Blackening seasoning

Olive oil

Hamburger buns

Lettuce leaves

Tomato, sliced

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Prepare the Egg Mixture

In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sautéing until softened.

Cook the Vegetables

Pour the egg mixture over the sautéed vegetables in the skillet. Cook on low heat, stirring occasionally, until the eggs are set. Sprinkle cheese on top and cover until melted.

Combine and Cook

In a bowl, whisk together the flour, baking powder, sugar, and salt.

Mix Dry Ingredients

In another bowl, mix the milk, egg, and melted butter.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined.

Combine Mixtures

Heat a skillet over medium heat and pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Cook Pancakes

Stack pancakes on a plate, serve with maple syrup, fresh berries, whipped cream, and the egg dish on the side.

Serve and Enjoy

Eggs

Milk

Pepper

Cheddar cheese, shredded

Bell pepper, diced

Onion, diced

All-purpose flour

Baking powder

Sugar

Butter, melted

Maple syrup

Fresh berries

Whipped cream

Chop the bacon, sausage, and ham into small pieces.

Prepare the Ingredients

In a skillet over medium heat, cook the chopped bacon until crispy. Add the sausage and ham, cooking until heated through and slightly browned. Drain excess fat if necessary.

Cook the Meat

In a bowl, whisk the eggs until well beaten. Pour the eggs into the skillet with the cooked meats. Stir gently to combine.

Scramble the Eggs

Once the eggs begin to set, sprinkle the cheddar cheese over the top. Continue to cook, stirring gently, until the eggs are fully cooked and the cheese is melted.

Add Cheese

Remove from heat and serve hot, optionally garnished with fresh herbs.

Serve

Bacon

Sausage

Cheddar cheese

Spread mayonnaise and mustard on four slices of whole grain bread. Layer turkey, Swiss cheese, lettuce, tomato, and cucumber on top. Season with salt and black pepper to taste. Top with the remaining slices of bread.

Prepare the Sandwich

In a large bowl, combine mixed greens, olive oil, balsamic vinegar, salt, and black pepper. Toss gently to combine.

Prepare the Salad

Cut the sandwiches in half and serve alongside the mixed greens salad.

Whole grain bread

Turkey breast, sliced

Swiss cheese, sliced

Mayonnaise

Mustard

Cucumber, sliced

Black pepper

Mixed greens

Balsamic vinegar

In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy. Gradually add the flour and salt, mixing until a dough forms.

Prepare the Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

Preheat your oven to 425°F (220°C). Punch down the risen dough and divide it into two equal pieces. Roll each piece into a long rope (about 24 inches long) and shape it into a pretzel.

Shape the Pretzel

In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully lower each pretzel into the boiling water for about 30 seconds, then remove and place on a baking sheet lined with parchment paper.

Prepare the Baking Soda Bath

Beat the egg and brush it over each pretzel. Sprinkle with coarse sea salt. Bake in the preheated oven for 12-15 minutes or until golden brown.

Egg Wash and Bake

Active dry yeast

Warm water

Granulated sugar

Baking soda

Egg (for egg wash)

Coarse sea salt

In a large bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.

Heat a skillet or griddle over medium heat and add 1 tablespoon of butter, allowing it to melt and coat the surface.

Heat the Pan

Dip each slice of bread into the egg mixture, ensuring both sides are well coated but not overly soggy.

Soak the Bread

Place the soaked bread slices onto the skillet and cook for about 3-4 minutes on each side, or until golden brown.

Cook the French Toast

Add additional butter to the skillet as needed and repeat the soaking and cooking process with the remaining bread slices.

Repeat

Serve the French toast hot, topped with butter and drizzled with maple syrup to taste.

Vanilla Extract

Ground Cinnamon

Bread (thick slices)

Butter

Maple Syrup

Prepare the Oven

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract and a pinch of salt.

Heat the Cream

In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly pale.

Mix Egg Yolks and Sugar

Slowly pour the hot cream into the yolk mixture while whisking continuously to temper the eggs. Make sure not to cook the eggs.

Strain the mixture through a fine mesh sieve into another bowl to remove any cooked egg bits.

Strain the Mixture

Divide the custard mixture evenly among ramekins.

Pour into Ramekins

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Bake the Custard

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until well chilled.

Cool and Refrigerate

Sprinkle an even layer of granulated sugar over the top of each chilled custard. Using a kitchen torch, caramelize the sugar until it melts and turns golden brown. If you don't have a torch, you can place the ramekins under the broiler for a few minutes, but watch them closely.

Caramelize the Sugar

Let the caramelized sugar harden for a minute before serving. Enjoy your classic crème brûlée!

heavy cream

granulated sugar

egg yolks

vanilla extract

salt

additional granulated sugar for topping

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of instant yeast. Stir to combine.

Make the dough

Add 3/4 cup of warm water and 1 tablespoon of olive oil to the dry ingredients. Mix until a rough dough forms.

Knead the dough on a floured surface for about 8–10 minutes, or until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

Once risen, punch down the dough and roll it out into a thin oval or rectangle, about 1/4-inch thick, on a floured surface.

Preheat your oven to 450°F (230°C) and place a baking sheet or pizza stone inside to heat.

Preheat oven

Slice 1/2 cup of dried figs into thin strips or small chunks. Crumble 1/3 cup of blue cheese and finely chop a tablespoon of fresh rosemary or thyme (or your herb of choice).

Prepare toppings

Drizzle the rolled-out flatbread dough with 1 tablespoon of olive oil.

Evenly distribute the sliced figs and crumbled blue cheese over the oiled dough.