American Cheese, Pickles, Caramelized Onions, Lettuce & 1000 Island Dressing.

Stumbles Smash

Dill-lemon fried shrimp, garlic dijonnaise, sliced red onion lettuce on a brioche hoagie roll.

The Shrimpwich

Side Pasta Salad

Guacamole, Provolone, Red Onions, Lettuce & Tomato.

Housemade Black Bean Burger

Side House Salad

American Cheese, Lettuce, Tomato, Red Onion & Mayo.

Classic Burger

Bison Burger topped with smoked gouda, bacon, avocado, red onion, BBQ Sauce, Jalapeno Honey Mustard.

Desperado Bison Burger

Gouda Cheese, Bacon, Caramelized Onions, & Garlic Aioli.

It's Soo Gouda Burger

Bison Burger topped with white cheddar cheese, au jus dipped roast beef, caramelized onions horseradish aioli and a side of au jus.

Great White Buffalo Bison Burger

Plain, Buffalo, or Old Bay Seasoning. Choice of ranch or buffalo sauce. Choice of side

Fried Shrimp Basket

Ground Turkey, White Cheddar, Kale, Red Onion, Tomato, Siracha Aioli on Sourdough bread.

Gobble Gobble Sandwich

Chicken, Bacon, Egg, Red Onion, Tomato, Mushroom & Avocado. Choice of Dressing.

Cobb Salad

Smaller Portion Of The Sharable Size. Served with Spicy Ranch & Garlic Aoili

Cheese Curds

2 Pretzels With Jalapeno Honey Mustard & Blue Beer Cheese, Vegetarian

Pretzels

Fries, Cheese Curds, Bell Peppers & Anaheim Pepper Gravy.

GSO Poutine

Havarti dill grilled cheese topped with dill kettle chips, dill pickles on sourdough bread.

Afternoon Dill-Light Grilled Cheese

Your Choice Of Up To 2 Seasonings/Sauces. Mixed Only. No Half & Half. Served With A Side of Carrots & Celery.

Wings

Eat Your Heart Out Sandwich

Fries

Tots

Quinoa, Kale, Tomatoes, Cucumber, Red Onions & EVOO. Vegan & Gluten Free

Seriously Good Quinoa Salad

Swiss, London Broil, Horseradish Aioli, Onion, Lettuce, Tomato on a Brioche Sub Roll

King Henry

Turkey, Ham, Bacon, Cheese, Egg, Mushrooms, Tomato, Cucumber & Red Onion. Choice of Dressing.

Chefs Salad

Provolone, Sautéed Mushrooms, Grilled Onions, Green Peppers on a Brioche Sub Roll

Philly

Heat olive oil in a skillet over medium heat. Slice the onions and add them to the skillet. Sprinkle with a pinch of salt and pepper, and cook slowly, stirring occasionally, until the onions are golden brown, about 15-20 minutes.

Caramelize the Onions

While the onions are caramelizing, divide the ground beef into four equal portions and form into patties. Season with salt and pepper. In another skillet or grill, cook the patties over medium-high heat for about 4-5 minutes on each side, or until they reach your desired doneness. Place a slice of American cheese on each patty during the last minute of cooking to melt.

Cook the Beef Patties

Toast the burger buns lightly. On the bottom half of each bun, layer lettuce, a beef patty with melted cheese, caramelized onions, pickles, and a generous drizzle of 1000 Island dressing. Top with the other half of the bun.

Assemble the Smash

Serve immediately with your favorite side, such as fries or chips.

Serve

Ground Beef

American Cheese

Pickles

Onions

Lettuce

1000 Island Dressing

Burger Buns

Salt

Black Pepper

Olive Oil

In a bowl, combine the flour, cornmeal, dill, lemon zest, salt, and black pepper.

Prepare the Shrimp

Dredge the shrimp in the flour mixture, dip in beaten eggs, and then coat again in the flour mixture.

Coat the Shrimp

Heat the oil in a large skillet over medium-high heat. Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.

Fry the Shrimp

In a small bowl, mix together the mayonnaise, minced garlic, and lemon juice until well combined.

Make the Garlic Dijonnaise

Spread garlic dijonnaise on the inside of the brioche hoagie rolls. Layer with lettuce, fried shrimp, sliced red onion, and top with the other half of the roll.

Assemble the Shrimpwich

Serve immediately with your choice of sides.

shrimp, peeled and deveined

all-purpose flour

cornmeal

eggs

dill, fresh or dried

lemon zest

salt

black pepper

oil for frying

brioche hoagie rolls

red onion, thinly sliced

lettuce leaves

mayonnaise

garlic, minced

lemon juice

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

Cook the Pasta

In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.

Combine Ingredients

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.

Make the Dressing

Pour the dressing over the pasta salad and toss to combine. Adjust seasoning with additional salt and pepper if needed.

Dress the Salad

Garnish with fresh parsley before serving. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Garnish and Serve

Pasta (e.g., rotini or penne)

Cherry tomatoes, halved

Cucumber, diced

Bell pepper, diced (any color)

Red onion, finely chopped

Black olives, sliced

Feta cheese, crumbled

Olive oil

Red wine vinegar

Dried oregano

Black pepper

Fresh parsley, chopped

In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.

Prepare the Black Bean Mixture

Add the bread crumbs, chopped onion, minced garlic, cumin, smoked paprika, salt, black pepper, olive oil, and egg to the mashed beans. Mix until well combined.

Divide the mixture into 4 equal parts and form into patties.

Form the Patties

Heat a non-stick skillet over medium heat. Add a little olive oil if needed. Cook each patty for about 4-5 minutes on each side or until golden brown.

Cook the Patties

Place each patty on a bun and top with guacamole, provolone cheese, red onions, lettuce, and tomato slices.

Assemble the Burger

Serve immediately and enjoy your housemade black bean burger!

canned black beans

bread crumbs

onion, finely chopped

cumin powder

smoked paprika

olive oil

Wash and dry the mixed greens thoroughly. Cut the cherry tomatoes in half, dice the cucumber, julienne the carrot, and thinly slice the red onion.

Prepare the Vegetables

In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, carrot, and red onion.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Pour the dressing over the salad and toss gently until all the ingredients are evenly coated.

Transfer the salad to a serving bowl or individual plates and enjoy!

Mixed Greens

Cherry Tomatoes

Cucumber

Carrot

Red Onion

Balsamic Vinegar

In a bowl, mix the ground beef with salt and black pepper. Form into two equal patties.

Prepare the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness.

In the last minute of cooking, place a slice of American cheese on each patty and cover until melted.

Add Cheese

Slice the tomato and red onion. Set aside.

Spread mayonnaise on the bottom half of each bun. Place a lettuce leaf, followed by the cheeseburger patty, tomato slices, and red onion. Top with the other half of the bun.

Serve immediately with your favorite sides.

Tomato

Mayonnaise

In a mixing bowl, combine ground bison, salt, and black pepper. Form into two equal-sized patties.

Prepare the Bison Patties

In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain.

Cook the Bacon

In the same skillet or on a grill, cook the bison patties for about 4-5 minutes per side for medium rare, or until desired doneness is reached.

Grill the Patties

During the last minute of cooking, place a slice of smoked gouda on each patty to melt.

Lightly toast the burger buns on the grill or in the skillet until golden brown.

Toast the Buns

Spread jalapeno honey mustard on the bottom bun. Top with the bison patty with melted gouda, crispy bacon, sliced avocado, and red onion. Drizzle BBQ sauce over the top and place the top bun on.

Serve the Desperado Bison Burger with your favorite sides.

Ground bison

Smoked gouda cheese

Bacon

Avocado

Red onion

BBQ sauce

Jalapeno honey mustard

Burger buns

Slice the onion thinly. In a skillet, heat olive oil over medium heat, add the onions, and cook slowly until they are golden brown and caramelized, about 15-20 minutes. Stir occasionally and season with a pinch of salt.

Prepare the Caramelized Onions

In the same skillet, cook the bacon slices until crispy, about 5-7 minutes. Remove from skillet and let drain on paper towels.

In a small bowl, combine mayonnaise, minced garlic, and a pinch of salt and pepper. Mix well and set aside.

Make the Garlic Aioli

Divide the ground beef into two equal portions and form into patties. Season both sides with salt and pepper. In the skillet, cook the patties over medium-high heat for about 4-5 minutes on each side, until cooked to your desired doneness.

Form and Cook the Burgers

In the last minute of cooking, place a slice of Gouda cheese on each patty and cover the skillet to melt the cheese.

Melt the Cheese

Toast the burger buns if desired. Spread garlic aioli on the bottom half of the bun, place the cheeseburger patty on top, add bacon, caramelized onions, and top with the other half of the bun.

Assemble the Burgers

Gouda Cheese

Onion

Garlic

In a skillet, heat olive oil over medium heat. Add the sliced onions and cook until caramelized, about 15-20 minutes, stirring occasionally. Set aside.

Prepare the Onions

Season the ground bison with salt and black pepper. Form into two patties. In the same skillet, cook the patties over medium-high heat for about 4-5 minutes on each side or until they reach your desired doneness.

Cook the Bison Burger

Place a slice of white cheddar cheese on each bison patty during the last minute of cooking to allow it to melt.

In a small saucepan, warm the thinly sliced roast beef in the beef broth over low heat until heated through.

Prepare the Roast Beef

Spread horseradish aioli on the bottom halves of the buns. Place the bison patty with melted cheese on top. Add a generous portion of the warm roast beef and caramelized onions. Top with the other half of the bun.

Serve the burgers with a side of the beef broth for dipping.

White cheddar cheese

Roast beef, thinly sliced

Onion, sliced

Horseradish aioli

Buns

Beef broth

In a bowl, combine the flour, cornmeal, Old Bay seasoning, salt, and black pepper.

In another bowl, whisk together the eggs and milk.

Prepare the Wet Mixture

Dip each shrimp first into the wet mixture, then dredge it in the flour-cornmeal mixture until fully coated.

Dredge the Shrimp

In a deep skillet or fryer, heat the oil to 350°F (175°C).