Cooper's Corner

Fat louie’s garlic olive oil, roma tomatoes, basil, and a blend of aged mozzarella and parmesan.

Shipwrecked copper ale battered dill pickle slices. Served with chipotle aioli.

Two large potato skins filled with a roasted garlic hummus and monterey jack cheese. Finished with roasted red pepper coulis and fresh cut scallions.

Roasted pulled pork topped with cooper’s cherry BBQ sauce and garnished with fresh apple slaw on miniature pretzel roll.

Simmered in‏ a shallot wine butter sauce, then tossed with roma tomatoes and scallions. Served with grilled toast points.

Homemade in our kitchen and changing often.

Cup of soup du jour accompanied by a house salad with choice of dressing.

Grilled romaine lettuce, tomato, garlic croutons, parmesan and creamy dressing.

Pan seared bell peppers, roasted corn, red onions, crispy bacon and roma tomatoes, finished with grilled beef sirloin. Served with a creamy bleu cheese dressing.

Tender chunks of chicken, baby carrots, onion, celery, and peas in a rich creamy sauce topped with a flakey crust.

Tender pork‏ chops with flavors of garlic and spice, topped with a bacon, caramelized onion and apple compote. Nestled atop sage stuffing and green bean almondine.

Served on top of sage stuffing, while smothered in french onion jus. Crowned with horseradish mashed potatoes and crispy onion strings.

Andouille sausage, bacon and vidalia onion, cheese sauce and rotini pasta.

Ask your server for today’s featured seafood entrée.

Fresh caught perch with a lightly fried captain’s copper ale batter with fresh apple slaw, french fries and lemon caper tartar.

Beef medallions on a bed of horseradish mashed potatoes, topped with caramelized onion and mushrooms. Finished with a creamy bleu cheese melt and green bean almondine.

Tender pulled pork layered with virginia ham, pepper jack cheese, topped with crunchy, sliced pickles and ancho mustard on a soft ciabatta roll.

Roasted turkey, bacon, fresh avocado, lettuce, tomato, red onion, garlic aioli, wisconsin cheddar and swiss cheese; wrapped in a jalapeno cheddar tortilla.

Sautéed with cream cheese, bell peppers, onion and pepper jack cheese on a sourdough hoagie.

Hand pattied seasoned beef salisbury steak atop a grilled ciabatta smothered in a caramelized onion and mushroom demi glace.

Fat louie’s‏ balsamic marinated portobello mushroom with layered with tomatoes, red onions, spinach, zucchini, squash, carrot, bell peppers and roasted garlic hummus finished with manchego cheese and a roasted red pepper coulis.

A 1/2 lb certified angus beef burger covered in cherry BBQ, pepperjack cheese, and onion strings atop fresh appleslaw.

Topped with a split bratwurst, sauteed onions, citrus kraut and finished with a house made beer mustard sauce.

Kobe beef, raised according to strict japanese tradition, topped with applewood smoked bacon and aged cheddar cheese.