First National Taphouse

Hand made potato and onion filled Polish dumplings, pan fried and served with sour cream and green onions.

Served with sweet chili kethup.

Baby field greens, bleu cheese, walnuts, apple, cherry tomatoes, and raspberry vinaigrette.

Cucumber and spring mix, tossed in a lemon dill dressing and topped with cherry tomatoes, pistachios, and red onion.

Cavatappi pasta, covered in beer cheese, baked with three cheeses and buttered bread crumbs.

Traditionally braised bratwurst, with three pillowy pan fried pierogies, sauteed onions, and braised red cabbage, with mustard and sour cream.

Sauteed oyster, portobello, and shitake mushrooms, cooked down in a creamy tangy brown sauce. Served over cavatappi pasta.

Mac and Beer Cheese, topped with marinated sirloin, bell peppers, and sauteed onions.

Mac and Beer Cheese, complete with braised bratwurst, juniper sauerkraut, and sauteed onions.

Stout braised corned beef, juniper saurkraut, swiss, Russian dressing, and marbled rye.

Entirely plant based burger served on a sesame bun with shredded lettuce, sliced Roma tomato, red onion, and a vegan-friendly special sauce (vegan).

Traditionally braised, locally sourced bratwurst, on a salted pretzel hoagie, with caramelized onions, sauerkraut, and a beer cheese dipping sauce.

Spiced Pinot Noir marinated roast beef, sliced thin and served on a sourdough hoagie with Muenster cheese, beer cheese, and caramelized onions and peppers with a smokey paprika aioli.

Thin sliced roasted turkey and maple bacon jam, on toasted sourdough with tomato, shredded lettuce, red onion, apricot mustard, and aioli.