Shareables & Starters

NEW! Pear and Bleu Bruschetta

Lightly toasted baguette topped with poached pears and bleu cheese, drizzled with balsamic glaze and pear olive oil


NEW! Baba Ganoush

Slow roasted eggplant blended with tahini, spices and olive oil. Served warm with toasted flatbread


NEW! Pulled Chicken Tacos

A trio of peppers sautéed with pulled chicken and house made salsa, garnished with lettuce and queso fresco

two | 10           four | 18 

NEW! Source Flatbread

Featured flatbread changes weekly


NEW! Source Onion Rings

Tempura battered and served with a zesty garlic remoulade.
Vegan horseradish dip on request makes this a delicious vegan starter!


Wisconsin Cheese Curds

Hand-battered in tempura batter & paired with house made jalapeño jam & parmesan peppercorn ranch


Wisconsin Platter

Artisan Wisconsin cheeses, garlic sausage, grilled flatbread, soft baguette, pickled egg, and seasonal fruits and jam


Crispy Salmon Cakes

Three house made fried salmon cakes served on a zesty garlic remoulade


Beef Carpaccio

Grass-fed Ney's Big Sky tenderloin with capers, arugula, shaved cheese, flavored olive oil & crostini


House Fries

Hand-cut Wisconsin potatoes served in one of the following flavors:

Sea salt and Pepper


Cajun & Blue cheese


Poached egg & Parmesan


Truffle Parmesan


Cheddar and Bacon



NEW! Waldorf

Apples, cranberries, walnuts and kale tossed with a traditional yogurt and lemon dressing served over chopped romaine

Small  8  Entrée  15

NEW! Quinoa Salad

Seasoned quinoa, kale, pecans, carrot, cranberries, roasted butternut squash and a white balsamic vinaigrette (gluten free, vegan)

Small 8 - Entrée 15


Spinach & Bacon

Spinach, pickled egg from Hippie Wayne's Green Tomato, red onion from Red Belly FarmsNey's bacon, buckwheat, and warm apple cider vinaigrette

Small 8 - Entrée 15

Poached Pear and Bleu Cheese

Mixed greens, red wine poached pears, toasted pecans and bleu cheese, tossed with red wine balsamic

Small 8 - Entrée 15

Black and Bleu Salad

5 oz Blackened tenderloin sliced and served on a bed of romaine lettuce with red onions, tomatoes, bleu cheese and balsamic reduction

Entrée  18

Salad Dressings and Protein Options

Dressings (all made in house):  Warm apple cider vinaigrette, creamy lemon vinaigrette, white balsamic vinaigrette, red wine balsamic,  balsamic reduction, peppercorn ranch and vegan cashew ranch.

Add protein to any salad: Ney's pulled chicken 2oz (+4), 4oz (+5.5), grilled chicken breast from Nami Moon Farms (+7), and Silver Moon Spring's Grilled or Blackened Salmon (+9)

NEW! Chef Chris's Award Winning Chili

Ney's grass-fed beef blend, beans, tomatoes, peppers and spices give this award winning chili a kick! Served with a side of sour cream and Vern's shredded cheddar cheese


NEW! Chef Eric's Featured House Made Soup

Ask your server for our current selection



NEW! BBQ Pepper Burger

House blend patty topped with sautéed sweet and spicy peppers, thick-cut bacon, pepper jack cheese and house bbq sauce


NEW! Black Bean and Beet Burger

Black bean patty with beets, roasted walnuts, quinoa, mushrooms, red onion, and garlic. Served on a vegan Pretzilla bun and topped with arugula and vegan horseradish aioli


NEW! The Cuban

Slow roasted pork shoulder, ham, pickles, dijon mustard and melted swiss cheese served on a grilled hoagie bun


Source Blend Burgers

All of our burgers are made with 1/3+lb grass-fed blend of brisket, short rib and chuck from Neys Big Sky, cooked medium and served on a Manderfield's brioche bun.  You may substitute a gluten free bun or a vegan pretzel bun on any sandwich or burger upon request.

 Pork Belly Burger - House blend patty, crispy pork belly, pickled onions, swiss cheese, pickles, garlic aioli, brioche bun


Back to Basics - House blend patty served with lettuce, tomato, onion and brioche bun


with cheese


Source Turkey Burger

Ground turkey seasoned with sage, garlic, rosemary and thyme and topped with arugula and cranberry relish


Mediterranean Salmon Wrap

A flour tortilla filled with smoked salmon, spinach, tomato, red onion, feta cheese and garlic aioli


Salmon Burger

Crispy fried salmon cake, zesty garlic remoulade, and arugula on a Manderfield's brioche bun


BBQ Sweet Potato Sandwich

Shredded sweet potatoes, house made BBQ and vegan slaw, served on a vegan Pretzilla bun (vegan)



NEW! Acorn Squash

Oven roasted acorn squash filled with wild mushrooms, carrots, kale, cranberries, and wild rice, topped with toasted pecans


NEW! Rosemary Crusted Salmon

Rosemary crusted salmon on a bed of butternut squash risotto, finished with an apple cider glaze


NEW! Stuffed Chicken Breast

Oven roasted chicken breast from Nami Moon Farms, filled with apples, cranberries and feta cheese, served over a honey rice medley


Slow roasted Baby Back Ribs

Dry rubbed and slow roasted, finished with house BBQ, served with a Wisconsin baked potato and farm fresh vegetables

Half rack 23        Full rack 30

Grilled Flat Iron Steak

One of the most flavorful cuts of beef, grilled medium rare* and topped with a wild mushroom demiglaze, accompanied by garlic mashed potatoes and farm fresh vegetables

*Chef's suggestion


Blackened Trout

Silver Moon Spring's trout, wilted greens, cauliflower mash, lemon garlic compound butter


NEW! House Mac

Carrots, celery, onions, grilled bratwurst and cavatappi pasta tossed in a creamy beer cheese sauce


NEW! Pasta Primavera

Farm fresh seasonal vegetables sautéed with lemon olive oil and tossed with fresh fettuccini


Children's Menu