STARTERS

SALADS

Soups

Favre's House Cuts

Seafood

Steakhouse Entrees

Sides

LOUNGE MENU

Starters

  • MVP Bar Nachos

    Crispy homemade tortilla chips smothered in Brett’s Three Cheese Voodoo Brew Sauce. Topped with ground beef, pico de gallo, black olives, red onions, sour cream, and chives.

  • Italian Nachos

    Crispy wontons with Alfredo sauce, Parmesan cheese, Italian sausage, kalamata olives, diced tomatoes and diced pepperoncini

  • Irish Nachos

    Waffle fries stacked high with two levels of melted Cheddar cheese, Applewood smoked bacon, sour cream, and chives

  • Lorenzo’s Wings

    A full pound of fried chicken wings tossed in your choice of hot sauce or our secret-recipe BBQ sauce. Served with Bleu cheese, celery and carrots

  • Pig Wings

    Crazy good pork shanks deep fried to perfection, then tossed in your choice of hot sauce or our secret-recipe BBQ sauce.

  • Breadsticks

    Six breadsticks tossed in garlic butter & herbs

  • Bruschetta

    French bread topped with basil pesto, marinated Roma tomatoes, and Parmesan cheese.

  • Potato Skins

    Large wedges of potato smothered in bacon, Cheddar cheese, and chives. Served with sour cream

  • Quesadillas

    Filled with grilled chicken, red pepper, Cheddar & Pepper jack cheeses, and cilantro. Served with pico de gallo, shredded lettuce, and sour cream

  • Artisan Cheese Plate

    A selection of award winning Wisconsin cheeses paired with toasted walnuts, grapes, crackers, apple slices, and dried cranberries

  • Sampler Platter

    An assortment of chicken wings, potato skins, quesadillas, and bruschetta

Sandwiches

  • Classic Burger

    Our half pound burger grilled to perfection

  • Black and Bleu Burger

    Our half pound burger blackened and topped with melted Bleu cheese

  • Pico Burger

    Our half pound burger blackened to perfection, covered with 6 slices of Pepper Jack cheese, and topped with pico de gallo

  • Brett’s Burger

    A sight to be seen! Twin ten ounce Angus burgers, stacked high and served with lettuce, tomato, and onion

  • Crab Cake Sandwich

    A delicious pan fried crab cake served on a bed of coleslaw, covered with Pepper Jack cheese, and topped with roasted red pepper aioli

  • Grilled Chicken Sandwich

    An eight ounce marinated chicken breast, grilled and served with lettuce, tomato, and onion

  • Prime Rib Sandwich

    An 8 oz. portion of slow roasted prime rib served to your liking. Topped with Pepper Jack cheese and onion straws

  • Po’Boy

    Crawfish tail meat, lightly dusted with Cajun flour and flash fried. Wrapped in a vegetable tortilla with coleslaw, red onion, and tomatoes

Brett's Burger Bar

  • Cheese

    Cheddar, Provolone, Bleu Cheese, Pepper Jack, & American

  • Accompaniments

    Button Mushrooms, Wild Mushrooms, Grilled Onions, Onion Straws

  • Toppings

    Pico de Gallo, Bruschetta Mix, Blackened, Italian Crusted, Au Poivre, Jambalaya, Bacon, Cajun Popcorn

Pub entrees

  • Beef Tips

    Bite-sized, slow roasted prime rib smothered in Bordelaise sauce. Served over our famous garlic mashed potatoes

  • BBQ Baby Back Ribs

    A half rack of our slow roasted, “fall off the bone” baby back ribs brushed with Brett’s Secret Mississippi BBQ sauce and finished on the grill. Served with your choice of potato

  • Jambalaya

    Favre family recipe of shrimp, chicken, Andouille sausage, ham, and rice simmered in a Creole sauce

  • Mac & Cheese

    Three cheeses tossed with bacon and macaroni noodles, then toasted in the oven with bread crumbs

  • Additions

    Lobster, Chicken, Crawfish, Shrimp or Andouille Sausage

  • Favre Family Sampler

    Share an assortment of calamari, coconut shrimp, bruschetta, and quesadillas.

  • Shrimp Cocktail Platter

    A pound of large gulf shrimp served with a tangy cocktail sauce and lemons.

  • Chilled Seafood Platter

    An assortment of shrimp cocktail, chilled crab clusters, and lobster & crab salad. (Minimum 2 people) Lobster also available.

  • Bruschetta

    French bread topped with basil-pesto, marinated tomatoes, and fresh mozzarella cheese, drizzled with a balsamic reduction.

  • Coconut Shrimp

    Jumbo shrimp breaded with rich coconut. Served with a lime chili rémoulade.

  • Crab Cakes

    Fresh Maryland Bleu Crab seasoned and pan-fried. Served with red pepper aioli.

  • Classic Iceberg Wedge

    Wedge of iceberg with crumbled bleu cheese, bacon, diced tomatoes, and bleu cheese dressing.

  • Classic Caesar

    Crisp Romaine hearts tossed with our classic Caesar dressing and homemade croutons. Garnished with shaved Parmesan and anchovies.

  • Apple-Gorgonzola

    Chopped lettuce tossed with apples, dried cranberries, spiced walnuts, Gorgonzola, and Italian dressing.

  • Brett’s Famous Chopped

    Crisp lettuce, bacon, crumbled bleu cheese, black olives, cucumbers, red onion, tossed with a red wine vinaigrette dressing.

  • Spring Green

    Mixed greens and fresh vegetables with your choice of dressing.

  • Add a Grilled or Blackened Chicken Breast to any Salad

  • Add Chilled, Sautéed or Blackened Shrimp to any Salad

  • Baked French Onion

    Spanish onions simmered in cream sherry and finished with stock. Baked with a garlic crouton and provolone, Romano, and Parmesan cheese.

  • Sweet Potato

    Fresh sweet potatoes simmered with brown sugar, cinnamon, and cream.

  • Soup du Jour

    Made from the freshest ingredients daily.

  • Filet Mignon

    Center cut and broiled to perfection. The most tender of steaks. 8 oz.

  • New York Strip

    Well marbled and firm. The most flavorful of cuts.
    14 oz.

  • Bone-In Rib Eye

    Perfect marbling adds juice and flavor. 22 oz.

  • Porterhouse

    Rich flavor of the strip meets the tenderness of the filet. 32 oz.

  • Steak Kabobs

    Twin tenderloin kabobs speared with fresh vegetables and grilled to perfection with a bourbon glaze. Served with choice of potato.

  • Surf & Turf

    9 oz lobster tail paired with our 8 oz filet mignon.

  • Titletown’s Best Prime Rib

    Slow-roasted, perfectly seasoned prime rib of beef served with au jus and horseradish sauce.
    THE ROOKIE 12oz, THE LINEMAN 16oz ,
    BRETT’S CUT 20oz

  • Steak Toppings:

    Bleu Cheese Crown, Blackened, Au Poivre, Bordelaise Sauce, and Horseradish

  • Seafood Additions:

    9 oz Lobster Tail or Shrimp (Sautéed or Blackened)

  • Blackened Mahi Mahi

    A 10 oz Hawaiian Mahi Mahi filet, blackened and served on a bed of our famous Mississippi Jambalaya.

  • Crab Cakes

    Fresh Maryland Bleu Crab seasoned and pan-fried. Served with a red pepper aioli. Your choice of potato.

  • Grilled Salmon

    A 10 oz Atlantic Salmon filet topped with lemon-herb butter. Served with choice of potato.
    add ORANGE-SRIRACHA GLAZED

  • Lobster & Shrimp Combo

    A 9 oz lobster tail with your choice of shrimp scampi or blackened shrimp. With drawn butter and your choice of potato.

  • Jambalaya

    The Favre family recipe shrimp, chicken, andouille sausage, ham and rice simmered in a Creole tomato sauce.

  • BBQ Baby Back Ribs

    Slow-roasted “fall-off-the-bone” baby back ribs brushed with Brett’s Secret Mississippi BBQ sauce and finished on the grill. Served over haystack onion straws with creamy coleslaw and your choice of potato.

  • BBQ Combo Platter

    A half rack of our baby back ribs accompanied by twin BBQ grilled boneless chicken breasts. With cole slaw and choice of potato.

  • Chicken Florentine

    Twin 6 oz. breasts pan seared and finished with roasted red peppers, fresh torn spinach, and goat cheese. Served with garlic mashed potatoes.

  • Chicken Piccata

    Twin 6 oz. chicken breasts lightly dusted in flour and sautéed in a lemon, butter and capers sauce. Served with garlic mashed potatoes.

  • Poblano Chicken

    Twin 6 oz. chicken breasts, pan seared, on a bed of avocado-cilantro sauce, topped with a Poblano-mole, pico de gallo and avocado. Served with garlic mashed potatoes.

  • Mediterranean Pasta

    Grilled artichokes, fire roasted tomatoes, Kalamata olives, sautéed and finished with garlic, basil, red wine and tomato sauce, tossed with penne and topped with Feta cheese.
    ADD GRILLED CHICKEN, SHRIMP or BOTH

  • Bayou Pasta

    Jumbo gulf shrimp, crawfish meat, and andouille sausage simmered in a Cajun cream sauce and tossed with penne pasta.

  • Ravioli Pomodoro

    Three cheese stuffed ravioli, finished with slivered white onions, tomatoes, fresh basil, garlic, and white wine, topped with shaved Parmesan.

  • Pesto Chicken Pasta

    Grilled chicken tossed with penne pasta, diced tomatoes and a basil pesto cream sauce.

  • Sauteed Mushrooms

  • Grilled Onions

  • Haystack Onion Straws

  • Sauteed Spinach

  • Creamed Spinach

  • Asparagus (seasonal)

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