Choice of: sweet tangy BBQ, hot spicy buffalo, Thai chili, Bing Bong*

Chicken Wings

Buttermilk Fried Chicken, Pepperjack Cheese, Bacon, Lettuce, Tomato, Ranch

Old Faithful

Haus Cut Fries, Buttermilk Fried Chicken, Haus Mac N' Cheese, Chili Lime Mayo

Sally Mae Fries

Beer Hall Pretzle

Brussels Sprouts*

Nashville Hot Chicken, Slaw, Dill Pickles, Mayo

Music City

Cheese Curds Battered & Fried.  Served with chipotle aioli.

Fried Cheese Curds

Haus Cut Fries, Cheese Curds, Chicken Wurst, Spicy Masala Gravy, Mango Chutney, Cashews, Cilantro

Chicken Masala Poutine

Spring Mix, Apple Cider Vinaigrette, Goat Cheese, Candied Walnuts

Haus Salad

Buttermilk Fried Chicken, Slaw, Dill Pickles, Mayo

Country Mild Fried Chicken

Haus Mac N' Cheese

Buttermilk Fried Chicken, Roasted Garlic & Honey Mustard Glaze, Gruyere, Bacon, Lettuce, Tomato, Mayo

Uh Huh Honey

Onion Rings, Cheddar Cheese, Haus BBQ Sauce, Pickles

Rodeo Burger

Bacon Mac

Chicken Wurst, Cheddar & Chive Cream Cheese, Roasted Jalepenos, Ritz Crunchies

John Popper

Bacon, Blue Cheese, Caramelized Onion, Truffle Aioli

Da Blu Burger

Polish Kielbasa, Roasted Pork, Mojo Mayo, Swiss, Haus Dill Pickle, Haus Mustard

El Cubano

German Brat, Fig Mustard, Arugula, Goat Cheese, Honey, Candied Walnuts

Norcal

Three Mini Beef Corn Dogs, Queso Fresco, Chili Lime Mayo, Cilantro. Veggie available.

Mexican Corn Dogs

Haus Cut Fries

Spanish Chorizo, Avocado, Queso Fresco, Pickled Onions, Chili Lime Mayo

Rancho Grande

Beef Frank, Beef Bulgogi, Kimchi, Gochujang Ginger Aioli

Seoul Rebel

Haus Cut Fries, Cheese Curds, Cheese Sauce, Philly Steak, Onions, Sweet Peppers

Brotherly Love

Beef Frank, Creamy Coleslaw, Onion Frizzle, BBQ Sauce

Picnic Table

Preheat the Oven

Rinse the chicken wings under cold water and pat them dry with paper towels. In a large bowl, toss the wings with olive oil, salt, and black pepper.

Prepare the Chicken Wings

Place the chicken wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until they are crispy and golden brown.

Bake the Wings

While the wings are baking, prepare your choice of sauce. For BBQ, mix BBQ sauce, honey, apple cider vinegar, and garlic powder in a bowl. For Buffalo, melt the butter and mix it with hot sauce and garlic powder. For Thai Chili, combine sweet chili sauce, soy sauce, and sesame oil. For Bing Bong, mix hoisin sauce, rice vinegar, and sriracha.

Prepare Your Sauce

Once the wings are done baking, remove them from the oven and transfer them to a large bowl. Pour your chosen sauce over the wings and toss until fully coated.

Toss the Wings

Serve the wings hot with your favorite dipping sauces or sides.

Serve the Wings

Chicken wings

Salt

Black pepper

Olive oil

BBQ sauce

Honey

Apple cider vinegar

Garlic powder

Hot sauce

Unsalted butter

Thai sweet chili sauce

Soy sauce

Sesame oil

Hoisin sauce

Rice vinegar

Sriracha

In a large bowl, combine the buttermilk, salt, pepper, and paprika. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, mix together the flour and cornstarch. Season with additional salt and pepper to taste.

Prepare the Coating

In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels. Reserve some bacon fat if desired.

Cook the Bacon

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

Heat the Oil

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge the chicken in the flour mixture, ensuring an even coating.

Coat the Chicken

Carefully place the coated chicken in the hot oil. Fry for about 12-15 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a sandwich bun, place the fried chicken, top with a slice of pepperjack cheese, crispy bacon, lettuce, and tomato slices. Drizzle with ranch dressing before closing the sandwich.

Assemble the Sandwich

Buttermilk

Chicken thighs (bone-in, skin-on)

All-purpose flour

Cornstarch

Paprika

Pepperjack cheese (slices)

Bacon

Lettuce

Tomato (sliced)

Ranch dressing

Vegetable oil (for frying)

Wash and cut the Russet potatoes into thin strips. Soak them in cold water for 30 minutes, then drain and dry thoroughly.

Prepare the Fries

In a bowl, combine buttermilk, garlic powder, salt, and pepper. Add chicken thighs, cover, and marinate for at least 1 hour. In a separate bowl, mix flour, cornstarch, paprika, and a pinch of salt. Heat vegetable oil in a deep pot to 350°F (175°C). Dredge marinated chicken in the flour mixture, shaking off excess, then fry until golden brown and cooked through, about 6-8 minutes. Drain on paper towels.

Cook macaroni pasta according to package instructions. Drain and set aside. In a saucepan, melt butter, then whisk in milk and bring to a simmer. Stir in the cheddar cheese until melted and smooth. Combine with cooked macaroni.

Cook the Mac N' Cheese

In a small bowl, mix mayonnaise, lime juice, chili powder, and a pinch of salt. Adjust seasoning to taste.

Prepare Chili Lime Mayo

In the same oil used for chicken, fry the soaked and dried potato strips in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt.

Fry the Fries

On a large plate, serve a generous portion of fries topped with pieces of buttermilk fried chicken, a side of mac n' cheese, and a small bowl of chili lime mayo for dipping.

Assemble the Dish

Russet potatoes

Chicken thighs (boneless, skinless)

Pepper

Macaroni pasta

Cheddar cheese (shredded)

Milk

Butter

Chili powder

Lime juice

Mayonnaise

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

Prepare the Dough

Turn the dough 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 1 hour, or until it doubles in size.

Knead the Dough

Preheat the oven to 450°F (232°C). Once the dough has risen, punch it down and divide it into 8 pieces. Roll each piece into a long rope and shape it into a pretzel.

Form the Pretzels

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

Boil the Pretzels

Sprinkle the pretzels with coarse sea salt and bake in the preheated oven for about 12-15 minutes, or until golden brown.

Bake the Pretzels

Serve the pretzels warm with mustard, pickles, and Haus Liptauer cheese on the side.

Prepare the Accompaniments

all-purpose flour

active dry yeast

warm water

sugar

salt

baking soda

coarse sea salt

Trim the ends of the Brussels sprouts and remove any yellow leaves. Cut them in half lengthwise.

Prepare the Brussels Sprouts

Heat 1/2 cup of vegetable oil in a pan over medium heat. Add minced garlic and fry until golden brown. Remove and set aside on paper towels.

Fry Garlic

In a bowl, whisk together peanut butter, soy sauce, lime juice, and Sriracha sauce until smooth. Adjust the spiciness by adding more Sriracha if desired.

Make the Peanut Sauce

In the same pan, add the remaining vegetable oil and heat over medium-high heat. Add the Brussels sprouts cut side down and season with salt and pepper. Cook for about 5-7 minutes until they are browned and tender.

Cook Brussels Sprouts

Once the Brussels sprouts are cooked, toss them with the spicy peanut sauce. Top with fried garlic and sprinkle with chili flakes before serving.

Combine and Serve

Brussels sprouts

Peanut butter

Sriracha sauce

Garlic cloves

Vegetable oil

Chili flakes

In a large bowl, combine the buttermilk, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs and ensure they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.

In a separate bowl, mix together the cabbage, carrots, apple cider vinegar, sugar, salt, and black pepper. Toss to combine and set aside.

Prepare the Slaw

In another bowl, mix the flour, cayenne pepper, and paprika. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coat.

Prepare the Spicy Coating

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken pieces and fry for 7-8 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain.

Spread a layer of mayo on a bun, add the fried chicken, top with slaw and dill pickles. Serve immediately.

Chicken thighs

Cayenne pepper

Onion powder

Mayo

Dill pickles

Cabbage (for slaw)

Carrots (for slaw)

Sugar

Salt (for slaw)

Black pepper (for slaw)

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder.

Prepare the batter

In a separate bowl, whisk together the eggs and milk until well combined.

Mix wet ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick.

Combine mixtures

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

Heat oil

Dip each cheese curd into the batter, allowing excess to drip off.

Batter the cheese curds

Carefully place the battered cheese curds into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown.

Fry the cheese curds

Remove the fried cheese curds with a slotted spoon and drain on paper towels. Serve warm with chipotle aioli.

Drain and serve

Cheese curds

Baking powder

Eggs

Oil for frying

Preheat your oven as per the fries package instructions. Spread the Haus Cut Fries on a baking sheet and bake until golden and crispy, typically about 25-30 minutes.

In a skillet over medium heat, cook the Chicken Wurst links until browned and heated through, about 5-7 minutes. Slice them into bite-sized pieces.

Cook the Chicken Wurst

In a saucepan, heat the Spicy Masala Gravy over medium heat until it’s simmering. Stir occasionally to prevent sticking.

Make the Spicy Masala Gravy

Once the fries are done, place a generous portion on a serving plate. Top with sliced Chicken Wurst, then add cheese curds on top. Pour the hot Spicy Masala Gravy over the fries and cheese curds, allowing them to melt slightly.

Assemble the Poutine

Drizzle mango chutney over the top, sprinkle with cashews and fresh cilantro. Serve immediately and enjoy your Chicken Masala Poutine!