Fitzgerald's Restaurant

Unfiltered sake clocking in at 19% ABV. Big notes of vanilla, a bit of honey and banana bread and a pleasantly long finish.

Fries in a rich beer gravy with cheese curds and pearl onions.

Roasted garlic risotto stuffed with mozzarella, fried and served on basil walnut pesto with balsamic

Vietnamese fish sauce caramel provides the foundation for this delightful combination of sticky, sweet and savory.

Romaine, crumbled bleu cheese, bacon and garlic cream dressing.

Freshly smoked beef brisket, served with pickles and barbecue sauce.

Freshly smoked pork, served with pickles and barbecue sauce.

One fresh bun to go along with your barbecue!

Mammoth gin and Fever Tree tonic.

Evan Williams BiB Bourbon, Demerara sugar, bitters, orange peel and a Luxardo cherry.

Tequila, grapefruit, sugar and soda.

Big, malt forward scotch ale aged in a mixture of bourbon, rye and rum barrels and then blended together. 11% ABV.

Barrel aged imperial stout with coffee added. 14.8% ABV.

Blend of one, two and three year old lambics from 3 Fonteinen in Belgium. Funky, bright and acidic. 6.5% ABV.

Bourbon barrel aged imperial stout. 14.8% ABV.

Huge malt bomb aged for a full year in bourbon barrels. 17.3% ABV.

Imperial stout aged in Old Fitzgerald and Blis maple bourbon barrels with honey, toasted almond and cocoa nibs, brewed by Transient Artisan Ales. 15% ABV.

Blend of lambics up to four years old from 3 Fonteinen in Belgium, with plenty of funk along with flavors of dry oak, white grape, pear and hint of apricot. Fuuunky. 6.5% ABV.

Legendary Belgian Quadrupel. 11.3% ABV.

Pineapple and coconut smoothie seltzer. 5% ABV.