drafthouse

USDA choice beef tenderloin, roasted red peppers, basil, goat cheese and balsamic glaze on toasted crostinis.

Four hand breaded jumbo chicken tenders.

Four hand breaded jumbo chicken tenders served with French fries.

Five whole chicken wings tossed in a spicy apricot glaze topped with blue cheese and almond crumble.

Jumbo lump crab, bell pepper, onion with Panco bread crumbs served with caper remoulade and an arugula, pickled red onion and carrot salad.

Roasted corn and poblano pepper with cream cheese, lump crab topped with five cheese mozzarella blend and served with naan dippers.

Halved and fried brussel sprouts dusted with a mojito lime seasoning served with dill aioli.

Five duck breast, bacon, roasted corn and cream cheese filled wontons with a sweet and spicy firecracker sauce.

Buttermilk marinated fried tubes and tentacles served with a sweet and spicy pepper jam.

drafthouse spin on a beer battered white cheddar curd with vodka marinara sauce.

Soft salted pub pretzel with Fat Tire beer cheese sauce.

Shaved Wagyu steak, red cabbage slaw, butternut squash, Cotija cheese with cinnamon and chipotle crema.

Sliced prosciutto, arugula, Goat cheese, balsamic and fig reduction on a freshly baked croissant with house made pub chips.

Sauteed shrimp over a bed of wild rice and root vegetables topped with a citrus herb dressing.

Spring mix, roasted butternut squash, shaved Brussel sprouts, sage, pomegranate seeds, pumpkin seeds, shaved Parmesan cheese with balsamic vinaigrette.

Grilled Chicken, spring mix, sun dried tomatoes, pesto, Feta cheese, heirloom cherry tomatoes, candied walnuts tossed in a Mediterranean lemon vinaigrette with house made pub chips.

Grilled chicken, caramelized onions, arugula, candied fig sauce, creamy Bleu cheese spread on a ciabatta bun with house made pub chips.

Sauteed shrimp, spicy garlic sauce, cilantro rice, mango, cucumber and sweet Asian power blend slaw.

Breaded chicken, Sichuan chilis, green onion, green beans, chef's vegetable medley and cilantro rice.

Apple butter spread, cheddar cheese, Havarti cheese, bacon, apple slices, honey and thyme on multigrain bread with house made pub chips.

Exotic mushrooms, five cheese blend, Parmesan cheese and Goat cheese on Italian bread with house made curry pumpkin soup.

Parmesan cream sauce, sauteed spinach, carmalized onions, sliced radish, crispy prosciutto, goat cheese and shaved Paresan cheese.

Pesto, fresh mozzarella, prosciutto, heirloom cherry tomatoes, roasted corn, basil and hot honey on a cauliflower crust.

Blackened North Atlantic Salmon, spinach, tomato with poppyseed herbed goat cheese spread served with French Fries.

Grilled 8 ounce USDA choice strip steak topped with cherrywood bacon, spinach, mushrooms, balsamic glaze and bleu cheese crumbles served with French Fries.

Shortrib-brisket-chuck blend choice angus patty topped with a cherrywood bacon bouron onion jam, smoked gouda, lettuce and tomato served with French Fries.

Hot honey glazed breaded chicken tenderloins, housemade pickles, garlic aioli and citrus honey slaw served with French Fries.

100% plant-based patty with arugula, sun-dreid tomatoes and balsamic glaze served with French Fries.

Pulled pork carnitas, BBQ sauce, cheddar cheese and fried shallots.

Seven pumpkin and butternut squash stuffed ravioli finished in a white wine-truffle cream sauce over an arugula salad topped with fried sage, pistachio and fried prosciutto.

Oven roasted Airline chicken breast over a bed of wild rice topped with creamy romesco sauce and served with citrus buttered asparagus.

Seared Faroe Island salmon over brussel sprout and butternut squash hash topped with a maple glaze.

Crab stuffed Maine lobster tail with mango and basil infused risotto with prosciutto wrapped asparagus.

14 ounce dry-aged Duroc Porterhouse topped with candied apples over roasted garlic baby red mashed potatoes and citrus buttered green beans.

Stuffed portabella mushroom cap, Parmesan risotto, grated gruyere cheese, confit cherry tomatoes and grilled asparagus.

Four pecan crusted U/10 sea scallops over Parmesan and basil infused risotto with baked butternut squash.

Pan-seared Chilean Sea Bass over Parmesan risotto with citrus buttered broccolini and lobster beurre blanc.

10-12 ounce Canadian fried walleye, citrus honey slaw and roasted basil pesto potatoes. (May contain tiny bones).

Spring mix, roasted red bell peppers, asparagus, toasted sunflower seeds, sun-dried tomatoes, cucumber, goat cheese crumbles and lemon peppyseed dressing.

Grilled romaine hearts, crispy prosciutto, pickled red onions, crostinis, shaved parmesan and housemade caesar dressing.

Spring mix, roasted butternut squash, honeycrisp apples, dried cranberries, goat cheese, pistachio, red onion and lemon-date vinaigrette.

Sesame crusted ahi tuna, mango, cucumber, avocado, cilantro jasmine rice, and Sriracha aioli.

Spring mix, heirloom cherry tomatoes, cucumber and citrus basil vinaigrette.

Caramelized onions in a rich broth, topped with melted cheese and garnished with fresh green onions.

Housemade curry and pumpkin soup topped with sour cream.

Rich layers of moist chocolate cake with creamy fudge frosting served with a dollop of whipped cream.

Rich cheesecake topped with a caramelized sugar crust, garnished with fresh berries and a dollop of whipped cream.

Creamy pumpkin cheesecake baked in a graham cracker crust.

Creamy Cheesecake Swirled with White Chocolate and Raspberry.

Six ounce hand cut 28 day aged USDA choice filet mignon over garlic thyme Au Gratin potatoes with citrus buttered asparagus, topped with lobster bearneaise sauce.