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Question 1

Cheap House Salad

Answer 1

chopped greens(romaine, spring mix), heirloom carrots, heirloom grape tomatoes, cucumber, buttermilk ranch, and garnished with parmesan and chives(green onion)

Question 2

Little Gem Caesar Salad

Answer 2

Little gem lettuce, lightly crushed croutons, parmesan cheese and garnished chives

Question 3

Chopped Chicken Salad

Answer 3

romaine lettuce, BBQ ranch dressing, avocado, heirloom grape tomatoes, bacon, prairie breeze, deviled egg and grill BBQ chicken, garnished with herb mix

Question 4

Butternut Squash and Kale

Answer 4

shredded kale, ancient grains, roasted butternut squash, pear, dates and roasted salted pistachios tossed in a maple tahini vinaigrette. Garnished with dates, roasted salted pistachios, grated Prairie Breeze cheddar and toasted mulberries.

Question 5

Wedged Iceberg

Answer 5

Iceberg lettuce, salt, heirloom grape tomatoes, light crushed croutons, avocado, and garden herbs tossed in a blue cheese dressing. Garnished with maple glazed bacon, more croutons and garden herbs, dolce gorgonzola, and fresh ground black pepper.

Question 6

Turkey Pastrami

Answer 6

Boar’s Head turkey pastrami (4oz.), swiss cheese, 1000 Island, Dijon mustard, and coleslaw served on a toasted pretzel bun.

Question 7

Shaved Prime Rib Dip

Answer 7

Thinly-sliced, house roasted prime rib (6 oz.), fontina cheese, and mayo on a toasted hoagie roll. Served with a side of au jus and pickle spear.

Question 8

Crispy Chicken Katsu

Answer 8

Chicken coated in chicken flour, buttermilk, and panko then deep fried and brushed with hoisin sauce. Served in between 2 slices of buttered Japanese milk bread with miso aioli. Topped with slaw mixture (Napa slaw, cilantro, pickled onions, miso aioli). Served with pickle spear and choice of side.

Question 9

The Pub Burger

Answer 9

Burger (7 oz.) with Havarti cheese, bacon, iceberg lettuce, yellow onion, tomato, BBQ sauce, and mayo served on a toasted sesame seed bun.

Question 10

The M.A.C. burger

Answer 10

Double cheeseburger with 2 all beef patties (3.25 oz. each), American cheese, 1000 Island, iceberg lettuce, onion, and sliced pickles on a toasted sesame seed bun.

Question 11

36-Hour Pork Ribs

Answer 11

Pork ribs (16oz. - 18oz.) cured and roasted with house rub, glazed with apple juice and house-made BBQ sauce. Finished on the grill and served with French fries and coleslaw.

Question 12

MA. The Meatloaf

Answer 12

House-made meatloaf (10 oz.) topped with meatloaf sauce. Served with mashed potatoes, gravy, and green beans (sautéed in beurre monte and chicken stock).

Question 13

Rainbow Trout

Answer 13

Rainbow trout seasoned with salt & pepper, coated in AP flour and sauteed. Served with sauteed green beans and shallots(mini onions) (in butter, chicken stock, salt), toasted almond butter, herb mix, lemon juice. Garnished with toasted almonds and lemon wedge.

Question 14

Steak Frites

Answer 14

Marinated skirt steak, seasoned with salt and pepper, topped with truffle butter and herb mix. Served with a side of French fries and arugula salad with lemon vinaigrette & parmesan cheese.

Question 15

Roasted Squash Ravioli

Answer 15

Butternut squash ravioli tossed in brown butter emulsion, beurre monte(melted butter), salt, and parmesan cheese. Topped with blistered brussels sprout leaves, toasted hazelnuts, and parmesan cheese.

Question 16

Fried Chicken

Answer 16

3 pieces of buttermilk-soaked chicken (breast, thigh, leg), coated in seasoned flour, then deep fried. Served with mashed potatoes and gravy, coleslaw, and a house-made buttermilk biscuit. Biscuit and chicken finished with honey drizzle.

Question 17

Spicy Korean Skirt Steak

Answer 17

Grilled and sliced Korean skirt steak (8oz) with sautéed brown beech mushrooms, zucchini, and yellow onion. Finished with bean sprouts, black rice, fresh cilantro, mint, and Korean steak sauce.

Question 18

Beer Battered Fish and Chips

Answer 18

Beer battered & fried Rockfish (3 pieces) served with French fries, coleslaw, and tartar sauce. Beer batter consists of corn starch, flour, onion & garlic powder, paprika, cumin, salt & pepper, baking powder, sugar, Stella Artois.

Question 19

Spicy Vegan Curry

Answer 19

Grilled eggplant, roasted mushrooms, green bell peppers, and black rice in green curry sauce with roasted sweet potato, crispy cauliflower, snap peas, green beans. Finished with fresh mint, cilantro, and Thai basil.

Question 20

Roasted Salmon

Answer 20

Pan-seared salmon filet (5.5 oz.) served over creamy farro (farro, chicken stock, roasted butternut squash, butternut squash farce). Topped with pesto and garnished with fried brussels sprouts.