Fitzgerald's Restaurant

Smoked brisket, eggs, poblano and red peppers.

Fries covered in a rich sausage gravy and topped with cheese curds, crumbled bacon, fried egg and chives.

Buttermilk biscuit with sausage gravy and an egg.

Topped with an egg and scallion oil.

Two ground beef patties topped with lettuce, onions, burger sauce, and American cheese. Comes with fries.

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

Ladyfingers soaked in coffee and an Italian coffee liqueur with a mascarpone cream and cocoa powder. -Consuming raw or undercooked egg may increase the chance of foodborne illness-

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.

Two ground beef patties topped with lettuce, onions, burger sauce, and American cheese. Comes with fries.

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

Freshly smoked beef brisket, 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.

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.

Double N.E. IPA that's primarily driven by Galaxy hops from Other Half Brewing in New York. 8% 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.

Light bodied N.E. IPA that's big on hop aroma from Other Half Brewing in New York.

Pineapple and coconut smoothie seltzer. 5% ABV.