Mac & Cheese

verde carnitas topped with two fried farm-fresh eggs*, peppers & onions, jalapeno, queso fresco & cilantro served with corn tortillas

Carnitas Verdes

Canadian walleye, panko breaded & fried, served with french fries, tartar sauce, lemon wedge and house coleslaw

Fried Walleye

heritage farms grass fed beef* with sautéed poblanos, crispy fired onions, sharp cheddar & mustang sauce served on a buttered bun

Midnight Cowboy Burger

your choice of heritage farms grass fed beef* chicken breast or veggie burger

B.Y.O.B. (Build Your Own Burger)

heritage farms grass fed beef* with sautéed mushrooms, swiss cheese & dijonnaise served on a buttered bun

Swiss Bliss Burger

heritage farms grass fed beef* with american cheese, caramelized onions, pickles, lettuce & mayonnaise served on a buttered bun

Basic Deluxe Burger

heritage farms grass fed beef* with lettuce, tomato, red onion, pickles & tip top special sauce served on a buttered bun

Tip Top Burger

slow roasted beef over french fries, topped with sharp cheddar, jalapeños, BBQ sauce, sour cream and scallions

French Nasty

house battered fried chicken strips served with bbq, ranch, buffalo, blue cheese or Tip Top sauce

Chicken Burlesque

fried white cheddar curds served with classic ranch

Cheese Curds

waffle cut sweet potato fries served with Tip Top Jam

Sweet Potato Fries

battered pickle chips served with Tip Top Special Sauce

Fried Pickles

crispy, beer battered, onions served with Tip Top Special Sauce

Onion Rings

French Fries

Juice

Soda

Coffee

coffee, irish cream liqueur & a side shot of hellcat maggie

Top of the Morning!

citadel gin, korbel brandy, fresh fruit juice, simple syrup & bitters variety

North & Commercial

Bellini

our house old fashioned made with four roses bourbon, fresh fruit, bitters variety & ginger beer

Rakish

Bloody Mary

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Macaroni

In the same pot, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes until it's bubbly and golden. This forms a roux.

Make the Roux

Slowly pour in the whole milk, whisking continuously to prevent lumps from forming. Continue to cook until the sauce thickens, about 3-5 minutes.

Add Milk

Reduce heat to low and add the shredded white cheddar and gouda cheese to the sauce. Stir until the cheese has melted and the sauce is smooth.

Add Cheeses

Add salt, black pepper, and garlic powder to the cheese sauce. Stir well to combine and adjust seasoning to taste.

Season the Sauce

Add the drained macaroni to the cheese sauce and stir until all the pasta is well-coated. If desired, sprinkle breadcrumbs on top and serve warm.

Combine and Serve

Elbow macaroni

Unsalted butter

All-purpose flour

Whole milk

White cheddar cheese, shredded

Gouda cheese, shredded

Salt

Black pepper

Garlic powder

Breadcrumbs (optional)

Cut the pork shoulder into large chunks. Season with salt, black pepper, and cumin.

Prepare the Pork

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the pork chunks and sear until browned on all sides, about 5-7 minutes.

Sear the Pork

Add chopped onion, garlic cloves (smashed), and chopped jalapeño pepper to the pot. Sauté for 3-4 minutes until the onion is translucent.

Add Aromatics

Pour in the green salsa, stirring to combine. Bring to a simmer, cover, and reduce the heat to low. Cook for about 3 hours, or until the pork is tender and easily shredded.

Add Salsa and Simmer

Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix it with the remaining juices.

Shred the Pork

In a separate skillet, fry the eggs to your desired doneness.

Cook the Eggs

In the same skillet, sauté the bell peppers until softened, about 5 minutes.

Prepare the Vegetables

Serve the carnitas on warm corn tortillas, topped with the fried eggs, sautéed bell peppers, jalapeño, crumbled queso fresco, and fresh cilantro.

Assemble the Dish

Pork shoulder

Olive oil

Onion

Garlic cloves

Jalapeño pepper

Green salsa

Cumin

Peppers (bell peppers of choice)

Fresh cilantro

Queso fresco

Corn tortillas

Eggs

In a large bowl, combine coleslaw mix, mayonnaise, vinegar, sugar, salt, and black pepper. Toss well to combine. Cover and refrigerate until serving.

Prepare the coleslaw

Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for panko breadcrumbs. Season the flour with salt and black pepper.

Prepare the frying station

Dredge each walleye fillet in the seasoned flour, shaking off excess. Dip into the beaten eggs, allowing any excess to drip off, then coat thoroughly with panko breadcrumbs.

Bread the walleye

In a large skillet, heat vegetable oil over medium-high heat until shimmering.

Heat the oil

Once the oil is hot, carefully add the breaded walleye fillets to the skillet. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and place on paper towels to drain excess oil.

Fry the walleye

Prepare french fries according to package instructions while the walleye is frying.

Cook the french fries

On each plate, serve a fried walleye fillet with a side of french fries, a generous spoonful of tartar sauce, a lemon wedge, and a portion of coleslaw.

Serve

Walleye fillets

Panko breadcrumbs

Vegetable oil

French fries

Tartar sauce

Lemon wedges

Coleslaw mix

Mayonnaise

Vinegar

Sugar

Salt (for coleslaw)

Black pepper (for coleslaw)

In a bowl, combine the grass-fed beef with salt and black pepper. Mix gently until just combined.

Prepare the Meat

Divide the beef mixture into two equal portions and shape each portion into a patty, about ¾ inch thick.

Form Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness.

Cook the Patties

While the patties are cooking, slice the poblano peppers in half and remove the seeds. Sauté in a bit of oil over medium heat for about 5-7 minutes or until they are tender and slightly charred.

Sauté the Poblanos

During the last minute of cooking, place a slice of sharp cheddar cheese on each patty and cover until melted.

Add Cheese

In a small bowl, mix the mustang sauce ingredients (if homemade) or prepare the store-bought sauce for serving.

Prepare the Mustard Sauce

Spread butter on the cut side of each burger bun.

Butter the Buns

Toast the buttered buns on the grill or in a skillet until golden brown.

Toast the Buns

On the bottom half of each toasted bun, place the cooked burger patty with melted cheese, followed by sautéed poblano peppers, crispy fried onions, and a drizzle of mustang sauce. Top with the other half of the bun.

Build the Burger

Serve immediately with your favorite sides and enjoy your Midnight Cowboy Burger!

grass-fed beef

salt

black pepper

poblano peppers

crispy fried onions

sharp cheddar cheese

mustang sauce

burger buns

butter

Choose your protein: ground beef, chicken breast, or veggie burger. For beef, form it into a patty, ensuring it's not too thick. For chicken, pound it to an even thickness and season with salt and black pepper. If using veggie burgers, they are usually pre-formed.

Prepare the Patties

Heat a grill or skillet over medium-high heat. For beef and chicken, cook for about 4-5 minutes on each side until the internal temperature reaches 160°F for chicken and 160°F for beef. If using veggie burgers, follow package instructions, usually about 4 minutes on each side.

While the patties are cooking, slice the burger buns in half and toast them lightly on the grill or in a toaster for added texture and flavor.

Prepare the Buns

Start with the bottom half of the toasted bun. Place the cooked patty on top, add a slice of cheddar cheese, and let it melt slightly. Top with lettuce, sliced tomato, pickles, and your choice of ketchup, mustard, and mayonnaise. Place the top half of the bun on to complete the burger.

Assemble the Burger

Serve the assembled burgers on a plate with additional sides like fries or a salad if desired. Enjoy your Build Your Own Burger!

Heritage Farms Grass Fed Beef

Chicken Breast

Veggie Burger Patties

Burger Buns

Cheddar Cheese Slices

Lettuce Leaves

Tomato

Pickles

Ketchup

Mustard

Black Pepper

In a large bowl, combine the grass-fed beef, salt, and black pepper. Mix gently until combined, being careful not to overwork the meat.

Prepare the Beef Patty

Divide the beef mixture into 4 equal portions and shape each portion into a patty about ¾ inch thick.

Shape the Patties

In a skillet over medium heat, melt 2 tablespoons of butter. Add sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and tender.

Sauté the Mushrooms

In a separate skillet or grill, cook the beef patties over medium-high heat for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Beef Patties

During the last minute of cooking, place a slice of swiss cheese on each patty and cover to melt the cheese.

Melt the Cheese

While the patties are cooking, butter the insides of the burger buns and toast them in a separate skillet until golden brown.

Spread 1 tablespoon of dijonnaise on the bottom half of each toasted bun.

Add Dijonnaise

Place the cooked beef patty with melted swiss cheese on top of the dijonnaise, followed by a generous portion of sautéed mushrooms.

Top with the other half of the bun and serve immediately.

Finish and Serve

mushrooms

swiss cheese slices

dijonnaise

Slice the onions into thin rings. In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions and sprinkle with a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the onions are caramelized and golden brown.

Prepare the Onions

While the onions are caramelizing, shape the grass-fed beef into 4 equal patties. Season each patty with salt and black pepper on both sides. Heat a grill or skillet over medium-high heat and cook the patties for about 4-5 minutes on each side for medium doneness. Place a slice of American cheese on each patty during the last minute of cooking to melt.

In a separate skillet, melt the remaining 1 tablespoon of butter over medium heat. Lightly toast the burger buns in the butter until they are golden brown, about 1-2 minutes.

Spread a tablespoon of mayonnaise on the bottom half of each toasted bun. Layer each with a leaf of lettuce, a cooked beef patty with melted cheese, a generous amount of caramelized onions, and pickles. Top with the other half of the bun.

Assemble the Burgers

Serve the Deluxe Burgers immediately with your favorite side dishes.

grass-fed beef patties

American cheese slices

onions

pickles

leafy lettuce

mayonnaise

In a small bowl, combine mayonnaise, ketchup, mustard, garlic powder, salt, and black pepper. Stir well until all ingredients are mixed thoroughly. Set aside.

Prepare the Special Sauce

In a bowl, season the grass-fed beef with salt and black pepper. Form the beef into a patty shape, making it slightly larger than the hamburger buns as it will shrink during cooking.

Heat a grill or skillet over medium-high heat. Once hot, place the beef patty on the grill. Cook for about 4-5 minutes on one side until browned, then flip and cook for an additional 4-5 minutes for medium doneness or until your desired level of doneness is reached.

Cook the Beef Patty

While the patty is cooking, butter the inside of the hamburger buns. In a separate skillet or on the grill, place the buns cut-side down and toast until golden brown, about 1-2 minutes.

Spread a generous amount of the special sauce on the bottom half of each toasted bun. Layer with romaine lettuce, followed by the cooked beef patty. Add slices of tomato, red onion, and dill pickles. Top with the other half of the bun.