Cheese Curds Battered & Fried.  Served with chipotle aioli.

Fried Cheese Curds

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

Chicken Wings

Nashville Hot Chicken, Slaw, Dill Pickles, Mayo

Music City

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

Sally Mae Fries

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

Old Faithful

Bacon Mac

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

Chicken Masala Poutine

Buttermilk Fried Chicken, Slaw, Dill Pickles, Mayo

Country Mild Fried Chicken

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

John Popper

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

Uh Huh Honey

Brussels Sprouts*

Beer Hall Pretzle

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

Norcal

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

Haus Salad

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

Mexican Corn Dogs

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

Rancho Grande

Haus Mac N' Cheese

Bacon, Blue Cheese, Caramelized Onion, Truffle Aioli

Da Blu Burger

Smoked Vermont Cheddar Brat, Apple Fennel Slaw, Jalapeño Aioli

Country Roads

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

Brotherly Love

American Cheese, Lettuce & Tomato, Shaved Onion, Pickles, Ketchup, Haus Sauce

Haus Burger

Haus Cut Fries

Beef Frank, Creamy Coleslaw, Onion Frizzle, BBQ Sauce

Picnic Table

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

El Cubano

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

All-purpose flour

Cornstarch

Baking powder

Salt

Black pepper

Garlic powder

Eggs

Milk

Oil for frying

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

Olive oil

BBQ sauce

Honey

Apple cider vinegar

Hot sauce

Unsalted butter

Thai sweet chili sauce

Soy sauce

Sesame oil

Hoisin sauce

Rice vinegar

Sriracha

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.

Marinate the Chicken

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.

Fry the Chicken

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

Assemble the Dish

Chicken thighs

Buttermilk

Cayenne pepper

Paprika

Onion powder

Vegetable oil

Mayo

Dill pickles

Cabbage (for slaw)

Carrots (for slaw)

Sugar

Salt (for slaw)

Black pepper (for slaw)

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.

Russet potatoes

Chicken thighs (boneless, skinless)

Pepper

Vegetable oil (for frying)

Macaroni pasta

Cheddar cheese (shredded)

Butter

Chili powder

Lime juice

Mayonnaise

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.

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.

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

Chicken thighs (bone-in, skin-on)

Pepperjack cheese (slices)

Bacon

Lettuce

Tomato (sliced)

Ranch dressing

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and drain on paper towels. Once cooled, chop into small pieces.

In the same skillet, cook the beef franks until heated through and slightly browned. Remove from heat and slice them into bite-sized pieces.

Cook the Beef Franks

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

Boil the Pasta

In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly add the milk while whisking continuously until the mixture thickens. Stir in the cheddar cheese until melted and smooth. Season with salt and black pepper.

Make the Cheese Sauce

Add the cooked macaroni, chopped bacon, and sliced beef franks to the cheese sauce. Stir until well combined and heated through.

Combine Ingredients

Serve

Beef Frank

Macaroni Pasta

Cheddar Cheese

All-purpose Flour

Black Pepper

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!

Garnish and Serve

Cheese Curds

Chicken Wurst

Spicy Masala Gravy

Mango Chutney

Cashews

Fresh Cilantro

In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

In another bowl, place the all-purpose flour. You can add a pinch of salt and pepper to the flour for extra flavor.

Prepare the Dredging Station

In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour, shaking off the excess flour.

Dredge the Chicken

Once the oil is hot, carefully place the coated chicken pieces into the oil, being careful not to overcrowd the pan. Fry for about 10-12 minutes per side or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.

In a bowl, mix the coleslaw mix with mayonnaise to taste. Adjust seasoning as needed with salt and pepper.

Once the chicken is cooked, remove it from the oil and let it drain on paper towels. Serve the fried chicken with slaw, dill pickles, and extra mayo on the side.