Menus

PBR-BATTERED ELLSWORTH WHITE CHEDDAR CHEESE CURDS WITH HOUSE-MADE RANCH DRESSING

$10

v

TRADITIONAL BAVARIAN PRETZEL WITH CHOICE OF BELGIAN BEER CHEESE OR GUINNESS STOUT MUSTARD

$9

v

additional sauce $0.50

Bruschetta, olive oil and balsamic reduction, and toasted crostini | sub gluten-free crackers +2

$15

v, gs

Two 3 oz crab cakes, citrus scallion arugula salad, and house-made cilantro lime remoulade

$17

HAND-CUT, TWICE-FRIED; A PINT OF FRITES WITH A SHOT OF MALT-VINEGAR AIOLI

$7

v

BELGIAN FRITES, MELTED ELLSWORTH WHITE CHEDDAR CHEESE CURDS, PEPPERCORN GRAVY, AND FRESH SCALLIONS

$11

Roasted sweet potatoes with a blend of chipotle peppers, black beans, and spices, with Laack Bros. smoked cheddar, sour cream and scallions

$8

v, gs

ROASTED RED PEPPER AND TOMATO SOUP WITH BLUE CHEESE CRUMBLES

$7

v, gs

ASK YOUR SERVER FOR OUR CHEF'S DAILY SPECIAL

$7

add chicken $5

add salmon or shrimp $7

Mixed greens, shaved carrots, poached red beets, mandarin oranges, watermelon radish, and sliced almond, with citrus scallion vinaigrette

$15

v, vg, gs

SPINACH, BRANDIED CRANBERRIES, CANDIED WALNUTS, APPLE-PEAR SLAW, AND CRUMBLED GOAT CHEESE, WITH HOUSE-MADE BALSAMIC VINAIGRETTE

$14

v

ROMAINE LETTUCE, SWEET CORN AND RED PEPPER SALSA, AVOCADO, HARD-BOILED EGG, PARMESAN, AND CROUTONS, WITH POBLANO-CAESAR DRESSING

$15

v

sub frites or cup of soup $2

sub gluten-free options $2

sub impossible burger patty $3

add cheese curds $4

Three ground steak patties, caramelized onions, Gruyère, and black pepper caper aioli, on pretzel buns

$16

Ground steak patty, aged cheddar, bacon, lettuce, onion, mayonnaise, and pickles, on a brioche bun

$16

gs

House-made ground beef and pork patty, butterkäse cheese, Lake Louie Scotch Ale soaked sauerkraut, curry ketchup, and stone ground mustard, on a Bavarian pretzel bun

$17

gs

House-braised corned beef, sauerkraut soaked in Lake Louie scotch ale, Swiss cheese, and Thousand Island dressing, on grilled black rye

$16

gs

Fried chicken, hot honey, house-made crinkle cut pickles, Pepper Jack cheese, jalapeño slaw, and dijonnaise, on a Bavarian pretzel bun

$16

gs

Thinly sliced house-smoked turkey, bacon, leaf lettuce, red onion, beefsteak tomato, avocado spread, and chipotle aioli, on wheatberry bread

$16

gs

Sliced and marinated fresh mozzarella, with sweet and savory tomato basil jam, on grilled sourdough, with a cup of harvest soup

$15

v, gs

Marinated Portabello mushroom, grilled red onion, beefsteak tomato, baby spinach, marinated mozzarella, mayonnaise, and avocado spread, on a pretzel bun | Make it Vegan - Ask to sub vegan mozzarella and Vegenaise

$16

v, gs

Beer Cheese / Black Pepper Caper Aioli / Chipotle Aioli / Cilantro Lime Remoulade / Curry Ketchup / Dijonnaise / Garlic Aioli / Guinness Stout Mustard / Malt Vinegar Aioli / Ranch / Stone Ground Mustard / Thousand Island / Whiskey Barbecue

$0.50

Italian butterscotch pudding topped with caramel and whipped cream

$8

BROWN SUGAR AND WALNUT CRUST, WHIPPED CREAM, AND FRESH MINT

$8

gs

ASK YOUR SERVER ABOUT TODAY'S PREPARATION

$9

ASK YOUR SERVER ABOUT TODAY'S PREPARATION

$8

Irish Dry Stout (NITRO) - 4.2% - Dublin Ireland

$8

Stout Brewed with Oatmeal (NITRO) - 4.5% - Grand Rapids, Michigan

$7

Wisconsin Lambic Style Ale - 4.0% - New Glarus, Wisconsin

$8

Fruited Sour with Rishi Hibiscus Berry Tea Passionfruit - 7 % - Madison, Wisconsin

$8

Marzen - 7.9% - Munich, Germany

$7

Maibock - 6.8% - Milwaukee, Wisconsin

$7

Pilsner - 4.8% - Kreuztal-Krombach, Germany

$7.50

Imperial IPA - 8.0% - Grand Rapids, Michigan

$8

Vienna Lager - 4.7% - Neenah, Wisconsin

$7

Red Ale - 5.0% - Amherst, Wisconsin

$7

Irish Hard Cider - 4.5% - Clonmel, County Tipperary, Ireland

$7

Hefeweizen - 5.1% - Aying, Germany

$8

American Pale Ale - 5.8% - Decorah, Iowa

$7

American IPA - 7.0% - Comstock, Michigan

$7

Barrel Aged Belgian Tripel with Door County Cherries - 8.5% - Milwaukee, Wisconsin

$10

American Pale Ale - 4.8% - Sheboygan, Wisconsin

$7

American Pale Ale - 6.5% - Munster, Indiana

$7

Weizenbock - 7.7% - Freising, Germany

$8

American IPA - 7.2% - Brooklyn Center, Minnesota

$7

American Imperial Stout - 11.0% - Holland, Michigan

$9

Wine Barrel Aged Belgian Style Farmhouse Ale - 6.5% - Chicago, Illinois

$8

Quadruple - 10.0% - Watou, Belgium

$12

Kölsch- 5.0% - Madison, Wisconsin

$7

Witbier - 5.1% - Portland, Maine

$7

American Amber Ale - 5.2% - Fort Collins, Colorado

$7

Double Chocolate Coffee Oatmeal Stout (Nitro) - 8.3% - Grand Rapids, Michigan

$8

Scottish Ale (Nitro) - 5.2% - Dunbar, Scotland

$8

Irish Dry Stout (Nitro) - 4.2% - Dublin, Republic of Ireland

$8

BRUT CAVA (SPARKLING) - PENEDÈS, CATALONIA

Glass $7

Bottle $28

CHENIN BLANC VIOGNIER - PLYMOUTH, CALIFORNIA

Glass $8

Bottle $32

Chardonnay - Colchagua Valley, Chile

Glass $10

Bottle $40

PINOT GRIGIO - MONTEREY, CALIFORNIA

Glass $8

Bottle $32

SAUVIGNON BLANC - MARLBOROUGH, NEW ZEALAND

Glass $9

Bottle $36

ROSÉ - Vin de Pays, France

Glass $9

Bottle $36

PRAIRIE FUME - PRAIRIE DU SAC, WISCONSIN

Glass $7

Bottle $28

PETITE SIRAH - LAKE COUNTY, CALIFORNIA

Glass $10

Bottle $40

MALBEC - MENDOZA, ARGENTINA

Glass $9

Bottle $36

CABERNET SAUVIGNON - COLUMBIA VALLEY, WASHINGTON

Glass $9

Bottle $36

MERLOT - Monterey County, California

Glass $11

Bottle $42

PINOT NOIR - PFALZ, GERMANY

Glass $10

Bottle $40

Traditional Bavarian pretzel bites served with our Belgian beer cheese dip and Guinness stout mustard.

$3

vegetarian

Wisconsin cheese curds fried crispy and served with house-made ranch dressing.

$4

vegetarian

Grilled beef sliders served medium-rare with caramelized onions, Gruyère cheese, and caper–black pepper aioli on a pretzel bun.

$6

Wisconsin cheddar and herbed goat cheese on toasted sourdough. Served with harvest soup.

$4

vegetarian

Assortment of pickled, grilled, and fresh cut raw vegetables, served with hummus and ranch dip.

$4

gluten free, vegetarian, vegan

Tomato, fresh basil, and garlic, with Parmesan cheese. Served with crostini and balsamic glaze.

$3.50

vegetarian

Local Wisconsin meats and cheeses arranged with fruit accompaniments on a butcher block.

$7

Roasted mushrooms cooked with cognac and butter, served over herbed goat cheese. Garnished with crispy fried shallots.

$3

vegetarian

Seared and thinly sliced sirloin with a horseradish cream sauce, baby arugula, and pickled red onion.

$3.50

Chilled Tiger Shrimp served with a house-made cocktail sauce and freshly cut lemon wedges.

$6

gluten free

Seared crab cakes served with a house-made remoulade and freshly cut lemon wedges.

$7

Pulled pork, coleslaw, tangy barbeque, bread and butter pickles, on a pretzel roll.

Turkey breast, avocado schmear, chipotle mayo, lettuce, tomato, onion, on wheatberry bread.

Chopped chicken, grapes, Granny Smith apples, walnuts, tarragon, mayo, on a croissant.

Roast beef, horseradish mayo, caramelized onions, Gruyère, on a brioche bun.

Tomatoes, fresh mozzarella, basil, balsamic reduction, on a focaccia bun. Add Chicken.

$1

vegetarian

Seasonal vegetables marinated & roasted with balsamic and spices, vegan pesto hummus, arugula, on a focaccia bun.

vegetarian, vegan

Mixed greens tossed in house balsamic vinaigrette, Parmesan cheese, croutons.

vegetarian

Romaine tossed in Caesar dressing, Parmesan cheese, croutons.

Fresh spinach tossed with house balsamic vinaigrette, brandied cranberries, candied walnuts, apple slaw, crumbled goat cheese.

$1.50

gluten free, vegetarian

Mixed greens tossed with citrus scallion dressing, shaved carrots, red beets, watermelon radish, sliced oranges, chopped almonds.

$1.50

gluten free, vegetarian, vegan

Mixed greens tossed with house balsamic vinaigrette, Parmesan cheese, and croutons.

vegetarian

Romaine tossed with Caesar dressing, Parmesan cheese, and croutons.

Fresh spinach tossed with house balsamic vinaigrette, brandied cranberries, candied walnuts, apple-pear slaw, and crumbled goat cheese.

$1.50

gluten free, vegetarian

Mixed greens tossed in a citrus scallion dressing, topped with shaved carrots, red beets, watermelon radish, sliced oranges, and chopped almonds.

$1.50

gluten free, vegetarian, vegan

gluten free, vegetarian

gluten free, vegetarian

gluten free, vegetarian, vegan

$1

gluten free, vegetarian, vegan

$1

gluten free, vegetarian, vegan

gluten free, vegetarian, vegan

gluten free, vegetarian, vegan

gluten free, vegetarian, vegan

vegetarian, vegan

$1.50

vegetarian

$1.50

gluten free, vegetarian

Chicken, seasoned with lemon zest, rosemary, and spices. Served in quarters. Topped with an herbed chicken gravy.

gluten free

Toasted pepper and spice rub, brined and roasted medium. Served with Dijon cream sauce.

gluten free

Pabst Blue Ribbon–battered haddock served with tartar sauce and lemon.

Atlantic salmon seared medium. Served with a lemon buerre blanc.

$3

gluten free

Beef sirloin tips seared with mushrooms, carrots, onions, parsnips, turnips, and peas. Served in a reduction of Guinness stout and beef stock, and topped with buttery mashed potatoes.

Chicken breast stuffed with spinach, bell peppers, cherry tomato, garlic, feta cheese, and fresh herbs.

gluten free

Seasonal vegetables cooked in an Irish pub-style curry. Served with Jasmine rice.

gluten free, vegetarian, vegan

Layers of a house-made red sauce, ricotta, mozzarella, finely chopped zucchini, carrot, onion, and bell peppers, with wilted spinach.

vegetarian

Mushrooms, carrots, onions, parsnips, turnips, and peas. Served in a reduction of Guinness stout and vegetable stock, and topped with buttery mashed potatoes.

vegetarian

Market Price Angus Teres Major, roasted medium with garlic and thyme, sliced into medallions. Choice of Topping: 1. Mushroom demi glace | 2. Beurre rouge | 3. Compound butter | Additional Options: - Crumbled bleu cheese (+$1/person) | Horseradish cream sauce (+$1/person) | Sautéed mushrooms and onions (+$2/person) | Surf & Turf (+mkt/person)

gluten free

Market price Slow braised short ribs in a red wine and beef stock with garlic and fresh herbs. Choice of Topping: 1. Mushroom demi glace | 2. Beurre rouge | 3. Compound butter | Additional Options: - Crumbled bleu cheese (+$1/person) | Horseradish cream sauce (+$1/person) | Sautéed mushrooms and onions (+$2/person) | Surf & Turf (+mkt/person)

gluten free

Market price Black angus beef tenderloin, roasted medium with garlic and thyme, sliced into medallions. 5oz filets, if plated. Choice of Topping: 1. Mushroom demi glace | 2. Beurre rouge | 3. Compound butter | Additional Options: - Crumbled bleu cheese (+$1/person) | Horseradish cream sauce (+$1/person) | Sautéed mushrooms and onions (+$2/person) | Surf & Turf (+mkt/person)

gluten free

Blueberries simmered in a butter and brown sugar sauce, beneath a rustic golden crust. Served with local vanilla ice cream.

$4

vegetarian

With a brown sugar and walnut crust. Served with fresh made whipped cream.

$4

gluten free, vegetarian

Devil's food cake made with Guinness stout and topped with cream cheese frosting.

$4

vegetarian

House-baked cookies with rich chocolate chunks.

$3

vegetarian

With powdered sugar.

$3

vegetarian

Guests are able to order any beverage of their choosing and it will be applied to the host's bill. As the host you may set a specific time frame for the open bar, or only offer it until a certain dollar amount has been reached.

You may offer pre-determined beer, wine, and/or spirit options for your guests to choose from. As the host you may set a time frame for the hosted bar, or only offer these options until a certain dollar amount has been reached. Any beverages requested that are not on the hosted bar or without a drink token/ticket would be considered cash bar and must be settled by each individual guest.

Drink tokens/tickets may be requested in any quantity in advance of your event to be dispensed by you to your guests at your leisure. Tokens/tickets are not pre-purchased. All beverages will be charged individually as they are redeemed by your guests. Tokens/tickets may be used for either the open or hosted bar options.

Guests are responsible for the purchase of their own alcoholic beverages.

Monday - Friday Daytime: $250 food/beverage minimum and $50/hour room fee Saturday - Sunday Daytime: $750 food/beverage minimum and $50/hour room fee Sunday - Wednesday Evening: $750 food/beverage minimum and $50/hour room fee Thursday Evening: $1000 food/beverage minimum and $50/hour room fee Friday - Saturday Evening: $3000 food/beverage minimum and $500 flat room fee

A 20% service charge on all food and beverage purchases will be included on the final bill to cover the base wages of kitchen and service staff. There is no service charge on other incidentals. Food, beverage, service charge, and all other incidentals are subject to 5.5% Wisconsin sales tax. If your company is tax exempt, a copy of your tax-exempt certificate must be provided prior to final billing.

A deposit for half the food and beverage minimum is required to secure the upstairs space. This deposit will be applied toward the final bill. The deposit will be refunded in full for any cancellations made more than 45 days prior to the event date. Any cancellations within 45 days of the event date may result in the forfeiture of the deposit. In the event of extreme weather or other "acts of god" which result in closure of The Coopers Tavern, the deposit will be transferred to another date. If another date can not be settled, the full deposit may be refunded at the discretion of The Coopers Tavern. The full payment is due by the end of the event and may be paid by credit card, cash, or company check. Direct billing options are available to our corporate clients. Direct billing invoices are due within 30 days of the event.

All menus and guest counts (notated on the "planning worksheet") must be confirmed no later than 10 days prior to the scheduled event. We will order and prepare the amount of food for the number of confirmed guests, and all staffing and charges will be based on this guest count. If a final menu and guest count is not received by the specified date, menu and guest count will be based off of initial conversations. It is our policy to quote a firm price for menu items no more than 45 days in advance. Prices do not include the 5.5% Wisconsin state sales tax or the 20% labor service charge.

With the exception of desserts produced in a State of Wisconsin licensed professional kitchen, all food and beverage served or consumed on the premises must be purchased, prepared, and served by The Coopers Tavern. No leftover food or beverage may be taken from the premises. We offer a variety of dessert options. However, you may bring in outside desserts from a State of Wisconsin licensed professional kitchen only. For any dessert brought onto the premises, there is a $3/person dessert service fee.

Guests may bring their own decorations, but may not affix anything to the walls, floor, or ceilings. No glitter, confetti, or open flame candles are allowed. Candles may be used as long as they are enclosed. All displays, materials, signs, banners, and decorations must be removed prior to departure. No furnishings may be removed from the space.

All events have a 15 minute grace period beyond the agreed upon end time. If customers choose to stay at The Coopers Tavern, they are welcome to relocate to the downstairs bar if space allows. Should any damages be incurred at the event, including excessive cleaning, replacing broken objects, etc., a $30 per hour fee will be charged.