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

    An assortment of buffalo wings, potato skins, bruschetta, and quesadillas.

  • Shrimp Cocktail Platter

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

  • Brett’s Seafood Platter

    An assortment of crab cakes, mussels mariniere, snow crab clusters, and coconut shrimp.

  • Chilled Seafood Platter

    An assortment of shrimp cocktail, snow crab claws, lobster and crab salads. (Minimum 2 people.) Lobster also available.

  • Bruschetta

    Toasted French bread spread with basil pesto topped with fresh Roma tomatoes, and chopped red onion marinated in olive oil and balsamic vinegar. Finished with grated Parmesan cheese.

  • Cajun Popcorn

    Fresh crawfish tail meat dusted in Cajun flour and flash-fried. Served with cocktail sauce.

  • Mussels Mariniere

    Green Lip mussels sautéed in a white wine shallot cream sauce.

  • Coconut Shrimp

    Large Gulf shrimp battered in coconut and deep-fried. Served with a tangy lime sauce and pineapple rings.

  • Shrimp Cocktail

    Five Large Gulf shrimp served with a tangy cocktail sauce and lemons.

  • Crab Cakes

    Fresh Maryland Blue Crab seasoned and pan-fried with a red pepper aioli.

  • Wisconsin

    Spring greens, roasted walnuts, Granny Smith apples, red onion and cheddar cheese tossed with honey Dijon dressing.

  • Spring Green

    Mixed garden greens and fresh vegetables with your choice of dressing.

  • Walnut Anjou

    Spring greens, Anjou pear, roasted walnuts, dried cranberries, and red onion with raspberry vinaigrette.

  • Baby Spinach

    Baby spinach, mushrooms, red onion, and hot bacon dressing.

  • Iceberg Wedge

    With garden vegetables and bleu cheese dressing.

  • Classic Caesar

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

  • Brett’s Famous Chopped

    Crisp lettuce, fried prosciutto, crumbled bleu cheese, black olives, tomatoes, cucumbers, and red onions, tossed with a red wine vinaigrette.

  • 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.

  • Filet Trio

    Three 4 oz filet medallions ach accompanied with your choice of our signature toppings. Top each one differently, or have them all the same.

    Topping choices: Bleu cheese crowned, Italian herb crust, Bordelaise sauce, Au Poivre, or Cajun Blackened.

  • Porterhouse

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

  • Brett’s Signature Steak

    A 20 oz. portion of London Broil seasoned with cracked pepper, garnished with our sautéed button mushrooms.

  • Surf & Turf

    Pair a 9 oz. lobster tail with our 8 oz. filet mignon, served with drawn butter. Ask your server about pairings with other steaks.

  • Titletown’s Best Prime Rib

    Slow roasted, perfectly seasoned prime rib of beef served au jus with horseradish sauce. 12 oz, 16 oz., or 20 oz.

  • Steak Toppings:

    Bleu Cheese Crown, Italian Herbs & Parmesan, Cajun Blackened, Au Poivre, and Bordelaise Sauce

  • Seafood Additions:

    9 oz Lobster Tail or Shrimp (Sautéed or Blackened)

  • Blackened Grouper

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

  • Crab Cakes

    Fresh Maryland blue crab seasoned and pan fried. Drizzled with a remoulade sauce. Your choice of potato.

  • Grilled Salmon

    A 10oz Atlantic Salmon Filet topped with lemon-herb butter. Served with choice of potato.

  • Lobster & Shrimp Combo

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

  • EVERY FRIDAY:

    Perch, Walleye, and All-You-Can-Eat Cod

  • 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” ribs brushed with Brett's Secret Mississippi barbecue sauce and finished on the grill. Served over fried-onion straws. With creamy coleslaw and choice of potato.

  • BBQ Combo Platter

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

  • Stuffed Chicken Breast

    Our 8 oz chicken breast stuffed with spinach and pine nuts and finished with a roasted garlic cream sauce. Served with choice of potato.

  • Grilled Vegetable Pasta

    Grilled artichokes, fire-roasted tomatoes, kalamata olives, and penne pasta tossed in a light tomato sauce topped with shaved Parmesan. If you like, add shrimp, grilled chicken, or both.

  • Bayou Pasta

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

  • Avocado Chicken

    Twin 4 oz chicken breasts lightly dusted in flour and sauteed. Topped with an avocado lime cream sauce and served with garlic mashed potatoes.

  • Chicken Piccata

    Twin 4 oz chicken breasts lightly dusted in flour and sauteed in a lemon, butter, and capers sauce. Served with garlic mashed potatoes.

  • Steak Kabobs

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

  • Pesto Shrimp Pasta

    Jumbo shrimp tossed with penne pasta, diced tomatoes and a basil pesto cream sauce.

  • Mushroom Ravioli

    Mushroom stuffed pasta pillows served with a wild mushroom cream sauce

  • Sauteed Mushrooms

  • Wild Mushrooms

  • Grilled Onions

  • Fried Onion Rings

  • Sauteed Spinach

  • Creamed Spinach

  • Asparagus (seasonal)

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