Cheese Curds – 14
hand-dipped Ellsworth cheese curds, Door County cherry mustard, restaurant ranch
Pork Belly – 15
smoked pork belly, vanilla parsnip purée, cherry gastrique, and apple-fennel salad
Wings – 15
sweet corn and habanero hot sauce, cotija, cilantro, crème fraiche, and lime
Jumbo Pretzel – 15
Swiss fondue, herb butter, fleur de sel
Brussels Sprouts – 15
flash-fried crispy sprouts tossed in house chili sauce and spicy peanuts
Mac n’ Cheese – 13
aged white cheddar cheese, black truffle, and herbed panko
Whipped Farmers Cheese – 13
charred cherry tomato salad, herb crackers
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may Increase your risk of foodborne Illness.
Make any salad a wrap.
For an additional $4, add your choice of protein: chicken, salmon, shrimp, or tofu.
Underground Beets – 15
wood-oven beets, fresh cucumber, cherry tomato, fennel, champagne feta aioli*, feta cheese, and watercress
Wood Veg Salad – 15
spring mix, wood-oven roasted vegetables, white basil vinaigrette, beet chips, and blue cheese
Midwest Chop – 16
spring mix, roasted garlic aioli*, bacon, roasted corn, red onion, cherry tomato, white cheddar, radish
Honey Apple – 15
spring mix, candied walnuts, farmers cheese, crisp celery, fresh apple, and local honey aioli*
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may Increase your risk of foodborne Illness.
White Chili – Cup 5, Bowl 7
smoked chicken, jalapeño, confit garlic
Tomato and Herb – Cup 5, Bowl 7
San Marzano, basil, olive oil
Soup of the Day – Cup 5, Bowl 7
chef’s daily creation
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may Increase your risk of foodborne Illness.
Steak and Fries* – 35 / 38
Maître d’hôtel butter, herb fries
10-ounce Sirloin
10-ounce New York Strip
Salmon* – 28
butterfly pea and lemon cous-cous, grilled rainbow chard, cherry tomato, and microgreens
Pork Chop – 21
seared 10-ounce Duroc pork chop, Door County cherry gastrique, sautéed broccoli-almond-farro hash
Walleye – 24
herb panko crust, wood-oven vegetables, crispy fingerlings, lemon dill aioli*
Smoked Duck – 25
smoked confit duck, sundried tomato pesto, cavatappi, charred cherry tomato, and pecorino cheese
Vegetable Risotto – 18
creamy arborio rice, spinach, grilled zucchini, sweet corn, and charred red pepper, Parmesan cheese, and microgreens
add: chicken 7 salmon 8 shrimp 7 tofu 5
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may Increase your risk of foodborne Illness.
All 9” and 12” pizzas come on a handmade crust cooked in our wood oven.
Additional toppings $2 each. Gluten-free crust $4.
Pepperoni – 15/17
amatriciana, pepperoni, fresh mozzarella, herb mix
Sausage – 15/17
red sauce, house fennel sausage, mozzarella
The Eugene – 14/16
chili marinated pork, sesame cabbage, mozzarella, scallions
Puttanesca – 16/18
sun-dried tomato sauce, kalamata olives, roasted garlic, fresh mozzarella, and herbs
Create your own – 15/17
choose 3 toppings from our chalkboard or see server for details
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may Increase your risk of foodborne Illness.
All of our burgers are ground in-house, and all handhelds are served with fries made from locally grown potatoes.
Gluten-free bun $3.
PJ’s Burger* – 19
blue cheese fondue, stout bacon jam, and onion strings on toasted brioche
Wagyu Smash – 19
Drath Family Farms wagyu beef, grilled onion, American cheese, shredded lettuce, tomato, and burger sauce on toasted brioche
Yard Bird – 18
seared chicken breast, herb ranch, oven-dried tomato, bacon, white cheddar, and arugula on toasted ciabatta
Reuben – 18
sliced corned beef, sauerkraut, Swiss cheese, Thousand Island, on toasted rye
Buttermilk Fried Chicken – 18
chipotle aioli*, creamy jalapeño slaw, and pickles on toasted brioche
BLT – 17
thick-cut applewood bacon, lettuce, tomato, peppercorn mayo, on thick-cut pullman bread
Veggie Melt – 16
roasted red peppers, zucchini, spinach, and red onion, melted Swiss, and romesco sauce on toasted wheat
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may Increase your risk of foodborne Illness.
All entrées served with coleslaw, rye bread, tartar sauce, and choice of potato.
Cod – 20
Point beer-battered or baked (available daily)
Whitefish – 25
herb-panko breading
Perch – 22
almond-encrusted
Each month, our team of chefs will create unique and classic dishes that fit within the month’s theme. Ask server for additional details.
Beginning at 4 p.m.
April – Pizzeria
May – Taqueria
June – Fish Shack
July – Steakhouse
August – Supper Club
September – Farm to Table
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may Increase your risk of foodborne Illness.
Wood-Oven Vegetables – Small 7, Large 9
garlic-herb butter, ability to add protein
Truffle Tots – Small 7, Large 9
Herb Fries – 8
fry sauce
Sweet Potato Fries – 8
with lemon dill aioli*
Smoked Fingerlings – 8
herb mix, romesco, and manchego
Onion Rings – 7
Kettle Chips – 4
Banana Bread Cheesecake – 10
vanilla cheesecake, banana bread, toasted walnuts, clove
Lemon Ricotta Fritters – 10
crispy, fried lemon ricotta fritters served with blackberry coulis
PB Dream – 10
layers of chocolate cookie, peanut butter mousse, and chocolate ganache with IPA caramel and vanilla crème anglaise
Ice Cream – 4.50
Ask your server for available flavors
Cold Brew Martini – 10
Ruby cold brew coffee, vodka, coffee liqueur, simple
Limon Noir – 10
Limoncello, blackberry liqueur, vodka, ice cream, whipped topping
Frosé – 10
Studio Rosé, rose syrup, raspberries, rum
PB Martini – 10
chocolate-peanut butter cream whiskey, amaretto, crème de cocoa, cream, chocolate bitters
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may Increase your risk of foodborne Illness.
House-Crafted Seltzers – 8
vodka, Fruitful liqueur, soda
House-Crafted Lemonade or Tea –9
vodka, Fruitful liqueur, lemonade, or tea
House-Crafted Mule – 10
vodka, Fruitful liqueur, lime, ginger beer
Ginger Blossom – 11
vodka, rhubarb liqueur, lemon, ginger liqueur
Springtime Sidecar – 12
brandy, lemon, elderflower liqueur, simple
Garden-Rita – 12
tequila, apricot liqueur, lime, thyme simple
The Highland Rose – 13
gin, rose syrup, lemon juice, egg white,* triple sec
Wild Berry Mojito – 13
rum, wild berry simple, lime, mint
Heathered Sangria – 14
chardonnay, crème de violet, vanilla, lemon, basil
Celtic Sunburst – 14
scotch, lime, simple, mango liqueur, mint
Sunset Spritz – 14
Aperol, elderflower, simple, lemon, prosecco
Old Country – 14
bourbon, simple mint, thyme, sage, bitters
Manhattan
whiskey, bourbon, or brandy, Carpano rosso, bitters, dirty cherry
Classic Old Fashioned
whiskey, bourbon, or brandy, bitters, sugar, orange, dirty cherry
Wisconsin Old Fashioned
whiskey, bourbon, or brandy, bitters, sugar, orange, cherry, and your choice of sweet or sour soda
Whiskey Sour
whiskey, egg white,* lemon, simple
Martini
vodka or gin, Carpano dry vermouth
PJ’s Signature Bloody Mary
Our signature bloody loaded with toppings and your choice of Trumie’s vodka: regular, dill, garlic, bacon, jalapeño habanero, or horseradish
Spring Thistle – 9
Seedlip grove 42, lemon, lavender simple
Sunshine Spritz – 9
Seedlip grove 42, lemon, orange, honey
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may Increase your risk of foodborne Illness.