
Sample menu subject to change.
Call the Pub for current menu and prices -
920-686-1166.
- Made from scratch with garbanzo beans, sun dried tomato pesto, garlic, and lemon juice, with warm pita chips.
- Artichoke hearts, sundried tomatoes, Asiago cheese, and fresh basil blended into a rich creamy dip, with freshly fried corn tortilla chips.

- Hand breaded and lightly fried, topped with parmesan cheese and melted butter. Served with wasabi ranch dipping sauce.
- Puff pastry, fresh dill, red bell peppers, celery, lemon, and lump crab meat, served with a tarragon cream sauce.
- A five ounce fillet, smoked for us by Susie Q Fish Market in Two Rivers, WI. Garnished with Pub dill sauce, capers, and onions.
- Seven chilled shrimp served with lemon and our hearty red cocktail sauce.
- A variety of cheeses from Henning’s Cheese Factory in Kiel, WI. Served with buffalo sausage and crackers.
- Four homemade spring rolls with pork, cilantro, and vegetables, served with a sweet and sour dipping sauce.
- Henning Dairy fresh Cheese curds coated with a Pub microbrew-based batter, then lightly fried in vegetable oil.
- Twelve Canadian mussels sautéed in a lemon garlic butter with sun dried tomatoes, basil, and capers.
- Mixed greens drizzled with our homemade mango vinaigrette, then topped with coconut, macadamia nuts, melon and pineapple. Entrée, or as a dinner upgrade or Sized-Right.
- Mixed greens drizzled with parmesan peppercorn vinaigrette, topped with lightly pickled peas and pearl onions, candied walnuts and cherry tomatoes. Served with a five ounce grilled salmon.

- Mixed greens drizzled with a balsamic reduction, fresh tomatoes, roasted red peppers and fresh mozzarella cheese; topped with pesto sauce. Entrée or as a dinner upgrade or Sized-Right.
- Mixed greens drizzled with red wine vinaigrette and topped with white cheddar cheese, walnuts, dried cranberries, cucumbers, and grilled chicken.
- Fresh vegetables, Parmesan and Monterey Jack cheese and pesto sauce, stuffed into a portabella mushroom cap, and accompanied by mixed grains. Dinner or Sized-Right.
- Courthouse Pub chili features chunks of chicken instead of ground beef and white beans instead of red kidney beans. Topped with cheese.
- Made from scratch at the Pub with caramelized yellow onions in a beef base.,
Available au gratin
- Your server will describe today’s featured soup.
Our burgers are one third pound Certified Angus Beef patties topped with ketchup and Dusseldorf mustard, and served on a challah roll. All burgers are served with lettuce, tomato, onion, a pickle spear and Pub Fries.
Add cheese, bacon, mushrooms or onions.
- Enjoy as either a burger or chicken sandwich. Topped with Boursin cheese, sautéed portabella mushrooms and onions. Served on a challah roll with Pub fries.
h - A grilled five ounce beef fillet, topped with homemade horseradish cream sauce and haystack onions; with Pub fries.
A Note to Groups of 10 or more Guests - We apply a 17% service charge to guest checks for groups of ten or more people.
Current menu subject to change.
Steaks and seafood that are served rare or medium-rare may be undercooked and will only be served upon the request of the customer. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness.
Because we prepare foods containing nuts, seafood, wheat and other ingredients that some people may find troublesome, we cannot guarantee that menu items may not contain ingredients that could cause an allergic reaction.
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Try our Sized-Right Entrées Where Less Is Better. Sized-Right Entrées offer a smaller portion of protein and no soup or salad. Where noted, they include a starch and vegetable.
- Eight ounces of hand-cut chicken breast, dusted in flour and flambéed in Marsala wine. Topped with sautéed mushrooms and a rich cream sauce. Accompanied by a vegetable and buttered penne pasta.

- Panko encrusted chicken breast topped with brie cheese and a raspberry balsamic glaze. Garnished with green onions and served over wild rice. Dinner or Sized-Right.
- Chicken, roasted vegetables and potatoes in a white wine reduction. Topped with puff pastry.
- A six ounce duck breast encrusted with seasoned flour, pan seared and finished to medium. Drizzled with a dark cherry balsamic reduction.
- Two four ounce pork medallions encrusted with Panko bread crumbs and cinnamon, with cranberry, apple and pecan chutney and au gratin potatoes. Dinner or Sized-Right

- Eight ounce pork tenderloin grilled to medium, thinly sliced and topped with a brown sugar Dijon glaze. Served with loaded au gratin potatoes.
- A twenty-two ounce bone-in pork shank, slowly braised in a balsamic barbeque glaze. Served with loaded au gratin potatoes.

- A sixteen ounce bone-in ribeye steak, grilled and accompanied by roasted root vegetables.
- A grilled seven ounce beef fillet, served in a pool of mushroom demi glaze and topped with a blend of wild mushrooms; with roasted root vegetables. Dinner, or Sized-Right.
- A seven ounce fillet grilled and served over buttery mashed potatoes; with matchstick vegetables. Topped with a mushroom demi glaze and four grilled shrimp.
- An eight ounce New York fillet topped with an herbed bleu cheese crust and balsamic reduction. Served with roasted root vegetables.
- Ravioli stuffed with Buffalo milk Mozzarella cheese, sautéed in white wine garlic butter with fresh basil, tomatoes, roasted red peppers and thinly sliced
beef tenderloin.
- Seven ounces of fresh sea scallops (count may vary) dusted in seasoned flour, then pan seared and finished with a touch of sherry. Served over fire roasted exotic grains
- A seven ounce fillet dusted in cornmeal and pan seared. Topped with a Kalamata Mediterranean salsa. Served with mixed grains.
- Sautéed tiger shrimp and fresh sea scallops served over a garlic parmesan risotto.
- Sweet and tender - a seven ounce cold water, South African lobster tail -- baked with butter and a touch of wine; with roasted root vegetables.

- Sashimi grade tuna fillet, carefully grilled to your preference and served with black rice. Dinner or Sized-Right.
- A grilled fillet, topped with our own dill sauce; finished with red onions, and capers. Served with mixed grains. Dinner or Sized-Right.
- An eight ounce fillet encrusted in almond flour, topped with a honey and white wine glaze and served with mixed grains.
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