The Cooper's Tavern

Hand-cut, twice-fried. A pint of frites served with a shot of malt-vinegar aioli. Vegetarian.

A soft-boiled egg wrapped in house-made brat sausage, breaded and fried. Served with beer and mustard aioli and house-made pickles.

Pabst blue ribbon-battered Wisconsin cheese curds with ranch dressing. Vegetarian.

A traditional Bavarian pretzel served with your choice of our Belgian beer cheese dip or guinness stout mustard. Vegetarian.

Fresh spinach tossed with balsamic vinaigrette, brandied cranberries, candied walnuts, apple-pear slaw and crumbled goat cheese. Add chicken, salmon for an additional charge. Vegetarian.

Crisp romaine with poblano Caesar dressing, sweet corn and red pepper salsa, avocado, beet-soaked hard boiled egg, Parmesan cheese and croutons. Add chicken, salmon for an additional charge. Vegetarian.

Roasted red pepper and tomato soup topped with blue cheese crumbles. Vegetarian. Vegan.

A side of house-made breakfast potatoes. Vegetarian.

2 freshly baked biscuits with jam and butter. Vegetarian.

2 Irish-style bangers from underground butcher.

Housemade, hand-rolled and topped with bourbon icing. Vegetarian.

2 slices of applewood smoked bacon.

Fox heritage farms ground beef with aged cheddar cheese and bacon topped with lettuce, onion, mayonnaise and pickles on a brioche bun.

Roth fontina, roth van gogh Gouda and carr valley applewood smoked cheddar cheeses, with house-made tomato jam on sourdough. Served with a cup of harvest tomato soup. Vegetarian.

House-cured corned beef, sauerkraut soaked in lake louie scotch ale, Swiss cheese and 1000 Island dressing on grilled black rye.

2 freshly baked biscuits smothered in a sausage gravy and served with 2 eggs cooked your way.

2 eggs cooked your way, served with 2 slices of bacon, toast and breakfast potatoes.

House-made corned beef hash served with 2 fried eggs and seasonal fresh fruit.

2 large thick-cut brioche French toast slices topped with a seasonal fruit compote and whipped cream. Vegetarian.

House-cured salmon with herbed goat cheese served open-faced on an egg bagel from gotham bagels, garnished with pickled red onion and capers. Served with vitruvian farms mixed greens in balsamic vinaigrette.

House-made chorizo, bell peppers, onions and 2 eggs cooked your way, served on a bed of breakfast potatoes and topped with hollandaise.

2 bacon-blue cheese crab cakes topped with fried eggs and hollandaise on an English muffin, served with house-made breakfast potatoes.

Sauteed shrimp served over creamy grits with a brandy and tomato cream sauce. Served with mixed greens.

A soft-boiled organic egg from new century farms wrapped in house-made brat sausage, breaded and fried. Served with beer and mustard aioli and housemade pickles.

Hand-cut, twice-fried. A pint of frites served with a shot of malt-vinegar aioli. Vegetarian.

3 fox heritage farms beef sliders served medium-rare with caramelized onions, Gruyere cheese and caper-black pepper aioli on a pretzel bun. Served with chips.

Belgian frites and melted cheese curds topped with green peppercorn gravy.

Traditional Bavarian pretzel served with your choice of our Belgian beer cheese dip or guinness stout mustard. Vegetarian.

Pabst blue ribbon-battered Wisconsin cheese curds with housemade ranch dressing. Vegetarian.

French onion soup topped with crouton, Gruyere cheese and herbs.

Roasted sweet potatoes with chipotle peppers, black beans and spices topped with dubliner cheddar cheese, sour cream and scallions. Served with cornbread.

Roasted red pepper and tomato soup topped with blue cheese crumbles. Vegetarian.

Farro and wild rice salad with winter squash varieties, spicy greens and house-made bacon lardons tossed in mustard vinaigrette.

Roasted chicken, bacon, egg, blue cheese, cheddar cheese, tomato and onion served with creamy garlic vinaigrette.

Crisp romaine with pan-roasted Brussels sprouts tossed in a creamy garlic dressing with blue cheese, bacon, pickled red onion and croutons.

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

Fox heritage farms ground beef with aged cheddar cheese and bacon topped with lettuce, onion, mayonnaise and pickles on a brioche bun.

Roasted tomatoes and seasonal vegetables topped with hummus, Gouda cheese and roasted red pepper aioli on wheatberry bread. Vegetarian.

Southern-fried chicken topped with spicy chipotle mayo, cabbage and jalapeno slaw and house-made pickles on a pretzel bun.

Roth fontina, roth van gogh Gouda and carr valley applewood smoked cheddar cheeses, with house-made tomato jam on sourdough. Served with a cup of harvest tomato soup. Vegetarian.

House-made bacon, lettuce and tomato with bone marrow aioli served on wheatberry bread.

House-cured corned beef, sauerkraut soaked in lake louie scotch ale, swiss cheese and 1000 Island dressing on grilled black rye.

Hand-carved chilled turkey breast with apple, spinach, Swiss cheese and cranberry-mustard aioli served on wheat berry bread.

Belgian frites and melted cheese curds topped with green peppercorn gravy.

3 fox heritage farms beef sliders served medium-rare with caramelized onions, Gruyere cheese and caper-black pepper aioli on a pretzel bun. Served with house-made chips.

An organic egg from new century farms wrapped in house-made brat sausage, breaded and fried and served with beer and mustard aioli and house-made pickles.

Traditional Bavarian pretzel served with your choice of our Belgian beer cheese dip or guinness stout mustard. Vegetarian.

Hand-cut, twice-fried. A pint of frites served with a shot of malt-vinegar aioli. Vegetarian.

Roasted red pepper and tomato soup topped with blue cheese crumbles. Vegetarian.

Roasted sweet potatoes with chipotle peppers, black beans and spices topped with dubliner cheddar cheese, sour cream and scallions. Served with cornbread. Vegetarian.

Farro and wild rice salad with winter squash, spicy greens and bacon lardons, served with mustard vinaigrette.

Romaine with pan-roasted Brussels sprouts tossed in creamy garlic dressing with blue cheese, bacon, pickled red onion and croutons.

Roasted chicken, bacon, egg, blue cheese, cheddar cheese, tomato and onion served in creamy garlic dressing.

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

A seasonal vegan preparation of fresh local produce and starches. Vegan.

Quinoa salad with tomato, cucumber, red onion, Kalamata olives and parsley tossed in a Mediterranean vinaigrette. Vegan.

Confit of chicken with leek bread pudding, cauliflower and citrus gastrique.

Braised pork shank with green lentils, red potatoes and herb jus.

Mac and cheese with carr valley applewood smoked cheddar, roth fontina and roth van gogh Gouda cheeses topped with house-cured fox heritage farms pork belly and herb bread crumbs.

Seared 8 oz. fox heritage farms sirloin served with a local mushroom demi, Belgian frites and seasonal vegetables.

Roth fontina, roth van gogh Gouda and carr valley applewood smoked cheddar cheeses, with house-made tomato jam on sourdough. Served with a cup of harvest tomato soup. Vegetarian.

House-made bacon, lettuce, tomato and bone marrow aioli on wheat berry bread.

Hand-carved turkey breast with apple, spinach, swiss cheese and cranberry-mustard aioli on wheat berry bread.

Fox heritage farms ground beef with aged cheddar cheese and bacon topped with lettuce, onion, mayonnaise and pickles on a brioche bun.

Southern-fried chicken topped with spicy chipotle mayo, cabbage and jalapeno slaw and house-made pickles on a pretzel bun.

House-cured corned beef, sauerkraut soaked in lake louie scotch ale, Swiss cheese and 1000 Island dressing on grilled black rye.

Rotating house-made cheesecake.

Flourless caramel cake with salted fudge and creamy caramel mousse, topped with milk chocolate ganache.

House-made carrot cake topped with cinnamon cream cheese frosting, creme anglaise and carrot crisps.