The Alchemy Cafe

Vegetarian. House sliced and twice-fried sweet potatoes with tarragon mayo and local jalapeno or blackberry jam.

Local full wings with our spicy bourbon cocoa Buffalo sauce, topped with Carr Valley gorgonzola and pickled red onion

Vegetarian. Leaf lettuce, croutons, red onion, red pepper, feta, and creamy kalamata vinaigrette.

Vegan. Spicy marinated garbanzo beans with cilantro, lime and chile served over mixed greens with red onion and seasonal vegetable and topped with roasted corn and shallot dressing.

Our 1/3 LB grass-fed ground beef burger topped with sweet onion rum relish, lettuce, tomato and Wisco cheddar on a roll.

Dress it up with habanero aioli, red onion, and house-made pickles.

Our 1/3 LB grass-fed ground beef burger topped with Wisconsin Swiss, tomato, bacon, green olive, and shallot salad and herb gorgonzola dressing. Served on a fresh-baked roll.

Northstar Bison grilled and topped with smoked and caramelized onions, tomato, green peppercorn aioli, bacon, mixed greens and Wisconsin Muenster on a roll.

Brined, blackened and grilled chicken breast served on a house roll with habanero basil aioli, jalapeno relish, tomato, greens and gorgonzola.

Vegetarian. Broccoli, roasted carrots, tomato, red onion, and local cheddar and Swiss topped with cilantro pesto sauce on toasted sourdough.

Vegetarian. Local cheddar and Swiss on toasted sourdough.

Vegetarian. Local portabella mushrooms balsamic glazed and grilled served on a bun with gorgonzola ranch, fried leeks, tomato, leaf lettuce, and Swiss cheese.

Vegetarian. Grilled butternut squash on a roll with Swiss cheese, red onion, tomato, leaf lettuce, fresh basil, and gorgonzola herd dressing.

Locally prepared corned beef brisket with Swiss cheese, house-made kimchi and lemon ginger Russian dressing on caraway rye.

Marinated flank steak, thinly sliced on a toasted baguette with sautéed bell peppers, green pepper aioli, crispy shallots, and Swiss cheese. Served with house Jus.

Braised and pulled Jordandal farms pork shoulder topped with housemade applewood smoked cider BBQ sauce, pickled jalapeno relish, cilantro, and bacon.

Grilled and served with rosemary red wine reduction and Carr Valley gorgonzola, roasted dilled potato salad and seasonal vegetable.

1/2 rack of braised pork ribs with blackberry jalapeno BBQ sauce, dilled potato salad, and seasonal vegetable.

3 cornmeal breaded and fried bluegill soft tacos with local cucumber pico de gallo, Vitruvian Farms arugula, lime, and chipotle apple vinaigrette. Served with a side of mixed greens and roasted corn and shallot dressing.

Vegetarian. Sauteed leeks, red pepper, carrot, and onion with sweet potato and butternut squash, tossed in sweet yellow curry and served over basmati rice with basil yogurt sauce.

Vegan.

Vegetarian.

Vegan.

Vegan.