Traditional Bavarian pretzel and choice of Belgian beer cheese or guinness stout mustard. Vegetarian.

Hand-cut, twice-fried; a pint of frites and a shot of malt-vinegar aioli. Vegetarian.

Pbr-battered ellsworth cheese curds and house-made ranch dressing. Vegetarian.

Belgian frites, melted cheese curds, peppercorn gravy, and fresh scallions.

Food Fight is a locally-owned restaurant group with a diverse roster of 19 restaurants, ranging from '50s diner to upscale Italian.

Food Fight is a locally-owned restaurant group with a diverse roster of 19 restaurants, ranging from '50s diner to upscale Italian.

Food Fight is a locally-owned restaurant group with a diverse roster of 19 restaurants, ranging from '50s diner to upscale Italian.

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

Call restaurant for our chef's daily special.

Spinach, brandied cranberries, candied walnuts, apple-pear slaw, and crumbled goat cheese. Vegetarian.

Romaine lettuce, sweet corn and red pepper salsa, avocado, hard-boiled egg, parmesan, croutons, and poblano- caesar dressing.

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

Fox Heritage Farms ground beef, aged cheddar, bacon, lettuce, onion, mayonnaise, pickles, on a brioche bun.

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

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

Wisconsin cheddar, whipped basil goat cheese, on grilled sourdough, with a cup of harvest soup.

Two smash patties, kimchi, pepperjack, leaf lettuce, red onion, and gochujang aioli on a brioche bun.

Coconut-marinated fried chicken breast, marinated Thai cucumbers, Napa cabbage sesame slaw, and sriracha honey aioli, on a brioche bun.

Marinated portabello mushroom, grilled red onion, heirloom tomato, baby spinach, vegan mozzarella, vegenaise, and avocado spread, on a pretzel bun.

Three Fox Heritage Farms beef sliders medium-rare, caramelized onions, Gruyère, caper-black pepper aioli, and a pretzel bun.

Carr Valley smoked cheddar mac and cheese, house-cured crispy pork belly herb bread crumbs, and Roth buttermilk blue cheese.

PBR-battered Icelandic haddock, Belgian frites, slaw, and anchovy tartar sauce.

Seasonal vegetable curry and jasmine rice.

Toasted chili rubbed pork tenderloin, papas a la Mexicana, roasted sweet corn, queso fresco cheese, and cilantro, topped with a mango habanero glaze.

Seared 8 oz sirloin, sautéed mustard greens, smoked potato puree, and fortified garlic & herb jus.

Pan-seared wild-caught salmon over a white bean medley with tomatoes, zucchini, summer squash, and smoked lemon & thyme herb butter.

2 oz. portion of our malt vinegar aioli. Great with our house made chips and frites!

2 oz. portion of our house made ranch dressing.

2 oz. portion of our Irish Whiskey barbecue sauce.

House-made chips. Try with our malt vinegar aioli!

Brown sugar and walnut crust, whipped cream, and fresh mint.

Call restaurant about today's preparation.