THE WHITNEY HOUSE

Sharp White Cheddar Cheese, Tomato, Shredded Lettuce, Signature Aioli, Served with Rosemary Sweet Potato Fries

fried capers, lemon aioli and grated parmesan cheese

Berkshire Bacon, Brie and Gruyere Cheeses and Tomato Jam. Served with Tavern Fries.

topped with pickled onions

fried capers, lemon aioli and grated parmesan cheese

grilled farmhouse bread, local honey and sea salt

topped with honey butter

our tavern fries topped with house-made rich and creamy Gorgonzola sauce

Artisan and Arugula Greens, Crispy Prosciutto, Cambozola Cheese, Dried Cherries, Candied Pecans and Herb Vinaigrette

Arugula, Strawberries, Goat Cheese Croquet, Pistachios, Balsamic Vinaigrette

Roma Crunch, Baby Kale, Shaved Brussels, Roasted Shishito Peppers, Heirloom Cherry Tomato, Lemon Zest, Garlic Breadcrumbs, Parmesan Frico, Lemon Dressing

Roasted Tomato Soup

Blackened Salmon, Arugula, Shaved Fennel, Brussel Sprouts, Pickled Red Onion, Watermelon Radish, Candied Pistachios, Goat Cheese Vinaigrette

Pan Seared Herbed Chicken Breast, Artisan Mixed Greens, Farro, Curried Cauliflower, Pickled Carrots, Balsamic Beets, Marinated Tomatoes, Toasted Sunflower Seeds, Goat Cheese, Sherry Mustard Vinaigrette

Blackened Walleye, Citrus Slaw, Remoulade, Artisan Ciabatta, Served With Tavern Fries

House made Kimchi, Gochujang Aioli, Toasted Sesame Bun, Served With Fries

Brie and Gruyere Cheeses, Caramelized Onions, Tomato Jam Served with Roasted Tomato Soup

Sharp White Cheddar Cheese, Tomato, Shredded Lettuce, Signature Aioli, Served with Rosemary Sweet Potato Fries

Berkshire Bacon, Brie and Gruyere Cheeses and Tomato Jam. Served with Tavern Fries.

Shaved Certified Angus Beef Strip Steak, White Cheddar and Provolone, Caramelized Onion, Fresh Baked Hoagie Roll. Served with Tavern Fries.

Oyster, Cremini and Button Mushrooms, Parmesan Cream and Fresh Herbs

Sauteed Shrimp, Zucchini, Red Bell Peppers, Cherry Tomatoes, Zucchini Cream. Parmesan Reggiano

Strip Steak with Chimichurri, Served with Tavern Fries

Pan seared walleye, Shrimp and Andouille Hash. Topped with Cajun Butter

rigatoni pasta with mushroom Bolognese sauce topped with Pecorino Romano cheese

topped with sun-dried tomato chutney, lemon butter, tri-color marble potatoes and haricot vert

Pan Seared Chicken Wrapped in Prosciutto and Sage, Blistered Tomatoes, Charred Broccolini, Roasted Fingerlings, Covered in Red Wine Demi.

Cauliflower Rice, Carrots, Red Bell Peppers, Broccolini, Roasted Corn, Bean Sprouts, Teriyaki Glaze, House Made Kimchi, Scallions, Toasted Sesame Seeds

Brown Sugar Streusel

grilled farmhouse bread, local honey and sea salt

topped with honey butter

our tavern fries topped with house-made rich and creamy Gorgonzola sauce

Artisan and Arugula Greens, Crispy Prosciutto, Cambozola Cheese, Dried Cherries, Candied Pecans and Herb Vinaigrette

Arugula, Strawberries, Goat Cheese Croquet, Pistachios, Balsamic Vinaigrette

Roma Crunch, Baby Kale, Shaved Brussels, Roasted Shishito Peppers, Heirloom Cherry Tomato, Lemon Zest, Garlic Breadcrumbs, Parmesan Frico, Lemon Dressing

Roasted Tomato Soup

Blackened Salmon, Shaved Fennel, Brussels, Sprouts, Pickled Red Onions, Watermelon Raddish, Arugula, Candied Pistachios, Goat Cheese Vinaigrette

Cinnamon Roll Bread Pudding, Fresh Seasonal Berries, Whipped Chantilly Cream, Powdered Sugar, Candied Bacon

Sharp White Cheddar Cheese, Tomato, Shredded Lettuce, Signature Aioli, Served with Rosemary Sweet Potato Fries

Berkshire Bacon, Brie and Gruyere Cheeses and Tomato Jam. Served with Tavern Fries.

Greek Yogurt, Seasonal Berries, Crunchy Granola, Local Honey

Egg Souffle, Berkshire Bacon, Sharp Yellow Cheddar, Arugula, Tomato, Lemon Aioli, Artisan Ciabatta

1 oz cranberry orange simple ~ top with bubbles Build in flute // No garnish

2 oz Aperol 1 oz soda water 3 oz prosecco Build in wine glass // Garnish with orange half moon

2 ounces gin 1/2 ounce Luxardo liqueur 1/4 ounce Crème de Violette 3/4 ounce lemon juice, freshly squeezed Build in shaker // Shake and strain into a chilled coupe // Garnish with Luxardo

1 oz Bourbon/Rye/Whiskey 1 oz Campari 1 oz Sweet Vermouth Build in stirring glass // Stir and strain into a chilled coupe or over ice in a rocks glass // Orange peel garnish

1.5 oz vodka .75 oz triple sec .5 oz lime juice .5 oz cranberry Build in shaker // Shake and strain into chilled coupe // Lime wedge garnish

2 oz rum .75 oz lime juice 1 oz simple Build in shaker // Shake and strain into a chilled coupe // Garnish with a lime wedge

2 oz dark rum .5 oz lime juice ~ 2 oz ginger beer Build in shaker (minus ginger beer) // Shake and strain into a highball over fresh ice // Top with ginger beer and garnish with lime wedge

1 oz gin .5 oz lemon juice .5 oz simple syrup ~1 oz bubbles Build in shaker (minus the bubbles) // Shake and strain into a flute // Top with bubbles and garnish with a lemon peel

2.5 oz vodka/gin .5 oz dry vermouth Build in stirring glass // Stir and strain into a chilled coupe // Garnish with cocktail onion

2 oz vodka/gin .75 oz lime juice .5 simple syrup Build in shaker // Shake and strain over fresh ice in a rocks glass // Garnish with a lime wedge

2 oz vodka/gin .75 oz lime juice .5 simple syrup Build in shaker // Shake and strain into a chilled coupe // Garnish with a lime wedge

1.25 oz vodka ~ grapefruit juice Build in rocks glass // Garnish with grapefruit half moon

1.5 oz Jameson 1 oz heavy cream 1 packet sugar in the raw 1 French press coffee Build in footed mug (minus cream and coffee) // Stir until sugar is dissolved // Add coffee and serve with cream on the side

1.5 oz vodka .75 oz triple sec .5 oz simple syrup .5 oz lemon juice Build in shaker // Shake and strain into a chilled coupe // Garnish with lemon peel (sugar rim optional)

.5 oz vodka .5 oz gin .5 oz tequila .5 oz rum .75 oz simple syrup .75 oz lemon juice ~1 oz coke Build in shaker (minus coke) // Shake and dirty dump into a zombie glass and top with coke // Garnish with a lemon wedge

2 oz Bourbon/Rye/Whiskey 1 oz sweet vermouth 3 dashes Ango Build in stirring glass // Stir and strain over fresh ice in a rocks glass // Garnish with a Luxardo cherry

2 oz Bourbon/Rye/Whiskey 1 oz sweet vermouth 3 dashes Ango Build in stirring glass // Stir and strain into a chilled coupe // Garnish with a Luxardo cherry

2 oz tequila .75 oz triple sec .5 oz simple 1 oz lime juice Build in shaker // Shake and dirty dump into a high ball // Garnish with a lime wedge (salt or sugar rim optional)

2.5 oz vodka/gin ~ dry vermouth rinse ~ .25 - 1 oz olive juice Build in mixing glass (minus vermouth) // Rinse rocks glass with vermouth and discard excess // Stir and strain over fresh ice in a rocks glass // Garnish with lemon twist or olives For a dirty martini: Build in a shaker (minus vermouth and olive juice) // Rinse a rocks glass with vermouth and discard excess // Shake and strain over fresh ice in a rocks glass // Garnish with blue cheese stuffed or unstuffed olives

2.5 oz vodka/gin ~ dry vermouth rinse ~ .25 - 1 oz olive juice Build in mixing glass (minus vermouth) // Rinse a chilled coupe and discard excess // Stir and strain into a chilled coupe // Garnish with lemon twist or olives For a dirty martini: Build in a shaker (minus vermouth and olive juice) // Rinse a chilled coupe with vermouth and discard excess // Shake and strain into a chilled coupe // Garnish with blue cheese stuffed or unstuffed olives

2 oz silver rum .75 oz lime juice .5 oz simple syrup 8-10 fresh mint leaves ~soda Build in shaker // Muddle mint with lime and simple, then add rum // Shake and dirty dump into a zombie glass // Top with soda and garnish with lime wedge

1.25 oz vodka/whiskey/tequila .5 oz lime juice ~ ginger beer Build in rocks glass (minus ginger beer) // Ice and top with ginger beer // Garnish with lime wedge

1 oz gin 1 oz campari 1 oz sweet vermouth Build in mixing glass // Stir and strain into a chilled coupe or over fresh ice in a rocks glass // Garnish with orange peel

2 oz bourbon/rye 1/2 packet of sugar in the raw 1 orange 1 luxardo cherry 3 dashes Ango Build in rocks glass (minus peel from orange slice) // Muddle, then ice and stir // Top with additional ice and garnish with orange twist

2 oz scotch 1 oz sweet vermouth 3 dashes Ango Build in stirring glass // Stir and strain into a chilled coupe or over fresh ice in a rocks glass // Garnish with a Luxardo cherry

2 oz rye/cognac .25 oz simple syrup 4 dashes Peychaud's ~absinthe rinse Build in mixing glass (minus absinthe) // Rinse a chilled snifter with absinthe and discard excess // Stir and strain into rinsed snifter // Garnish with a lemon peel

1.25 oz vodka ~5 oz OJ Build in an iced high ball glass // Garnish with half moon orange slice

2 oz cognac .75 oz triple sec .5 oz lemon juice Build in shaker // Shake and strain into a chilled, sugar rimmed coupe // Garnish with lemon peel

1.5 oz gin .5 oz lemon juice .5 oz simple ~2 oz club soda Build in shaker (minus soda) // Strain into zombie glass over fresh ice and top with soda // Garnish with lemon wedge

1.5 oz gin .5 oz vodka .25 Lillet Blanc Build in mixing glass // Stir and strain into chilled coupe // Garnish with lemon peel

.75 oz rye .75 oz cognac .75 sweet vermouth .25 oz benedict 2 dashes Ango 2 dashes Peychaud's Build in mixing glass // Stir and strain in chilled coupe or over fresh ice in a rocks glass // Garnish with lemon peel

1.5 oz whiskey .75 oz lemon juice .75 oz simple syrup Build in a shaker // Shake and strain over fresh ice into a rocks glass // Garnish with a half orange wheel and Luxardo Cherry

1 oz kahlua 2 oz vodka 2 oz heavy cream Build in a shaker (minus cream) // Shake and strain over fresh ice in a rocks glass // Carefully layer cream on top with a bar spoon to serve

2.75 oz batch - 1 oz Watershed Vodka - .5 oz Bumbu - .5 oz Watershed Nocino - .5 oz Kahlua - .25 oz Pierre Ferrand Curacao 1.5 oz cold brew .25 oz simple syrup Build in shaker // Shake and strain into a chilled coupe // Garnish with 3 coffee beans BATCH: 12 oz Watershed Vodka 6 oz Bumbu 6 oz Nocino 6 oz Kahlua 3 oz Pierre Ferrand Curacao

1 oz cranberry orange simple ~ top with bubbles Build in flute // No garnish

1.5 oz Infused Vodka 5 oz bloody mary mix Build in zombie // Stir and garnish

2 oz batch - 1 oz Watershed Vodka - .75 oz St. Germaine - .25 oz Pama Liqueur .5 oz lime juice .25 oz rosemary syrup Green Chartreuse Rinse soda water Build in shaker (minus rinse and soda) // Shake and strain over a green chartreuse rinsed goblet with fresh ice // Top with soda water and garnish with rosemary BATCH: 16 oz Watershed Vodka 12 oz St. Germaine 4 oz Pama Liqueur

2 oz batch - 1.5 oz Watershed Guild Gin - .5 oz Watershed Vodka .75 oz lemon juice .75 oz blueberry lavender simple batch - .25 oz blueberry puree - .25 oz simple syrup - .25 oz lavender syrup 2-3 oz soda water Build in shaker (minus soda) // Shake and strain into zombie over fresh ice // Top with soda and garnish with lemon wheel BATCH: 24 oz Guild Gin 8 oz Watershed Vodka Batch Blueberry Lavender Simple equal parts lavender monin, blueberry puree, house made simple

2 oz Goslings Black Rum .5 oz lime juice ~ 2 oz ginger beer Build in shaker (minus ginger beer) // Shake and strain into a highball over fresh ice // Top with ginger beer and garnish with lime wedge

1.5 oz Botanist Gin 1 oz Jasmine Green tea .75 oz ginger monin .75 oz lime juice 2 dashes Ango Build in shaker tin // Shake and strain into a rocks glass over a large cube // Garnish with orange twist

1.5 oz Cazadores Blanco .5 oz lime juice .5 oz passion fruit simple batch - .25 oz passion fruit puree - .25 oz simple syrup 1 pinch sea salt ~ 2-3 oz grapefruit soda Build in a shaker (minus soda) // Shake and strain into a highball glass over fresh ice // Top with soda and garnish with a lime wedge

2 oz batch - 1.5 oz Woodford - .5 oz Cointreau .5 oz Orgeat 1 oz pineapple juice .5 oz lime juice Build in a shaker // Shake and strain into a chilled coupe // Garnish with a pineapple frond BATCH: 24 oz Woodford 8 oz Cointreau

1 oz Watershed Bourbon 1 oz Aperol 1 oz Lillet Blanc Build in mixing glass // Stir and strain into a chilled coupe // Garnish with orange flag

2 oz Botanist Gin .5 oz lemon juice .25 oz honey simple 1 pinch turmeric ~ 2 oz ginger kombucha Build in shaker // Shake and strain into a zombie over fresh ice // Top with Kombucha and garnish with a lemon wheel

2 oz batch -1.5 oz Johnnie Walker Black - .5 oz Hennessy VS Cognac .5 oz Giffard Orgeat .25 oz Lemon Juice 3 dashes Orange Bitters 2 dashes Angostura Bitters Build in shaker // Shake and strain into rocks glass over large cube // Garnish with orange twist BATCH: 24 oz Johnnie Walker Black 8 oz Hennessey

3 oz barrel aged Manhattan - 2 oz Woodford Reserve - 1 oz Carpano Antica Sweet Vermouth - 3 dashes Cherry Bitters Build in mixing glass // Stir and strain into a chilled coupe // Garnish with a Luxardo cherry

1.5 oz blackberry syrup .75 lemon juice 1 oz simple 3-4 sage leaves ~ 2-3 oz soda water Build in highball // Muddle, add large cube // Top with soda, stir, and garnish with sage leaf

1 oz grapefruit juice .5 oz OJ .5 oz ginger monin 4-5 basil leaves ~ 2-3 oz grapefruit soda Build in shaker (minus soda) // Shake and strain into zombie over fresh ice // Top with soda and garnish with a basil leaf and grapefruit peel

2.5 oz barrel aged cocktail -1.5 oz Cantera negra - .75 oz Campano antica sweet vermouth - .25 Luxardo liqueur - 2 dashes Ango Build in mixing glass // Stir and strain into a rocks glass over a large cube // Garnish with 2 Luxardo cherries

Old Forester bourbon, Calvados apple brandy, local made apple cider, and a house made spice syrup

topped with pickled onions

fried capers, lemon aioli and grated parmesan cheese

grilled farmhouse bread, local honey and sea salt

topped with honey butter

Tender Chicken Wings slow cooked in duck fat and fried until crispy, covered in TWH hot sauce and served with shaved carrots and celery and a side of house made blue cheese dressing.

our tavern fries topped with house-made rich and creamy Gorgonzola sauce

Crispy fried fingerling potatoes on top of a bed of French onion creme fraiche, pickled fennel and house made chili crunch.

Artisan and Arugula Greens, Crispy Prosciutto, Cambozola Cheese, Dried Cherries, Candied Pecans and Herb Vinaigrette

Arugula, Strawberries, Goat Cheese Croquet, Pistachios, Balsamic Vinaigrette

Roma Crunch, Baby Kale, Shaved Brussels, Roasted Shishito Peppers, Heirloom Cherry Tomato, Lemon Zest, Garlic Breadcrumbs, Parmesan Frico, Lemon Dressing

Blackened Salmon, Shaved Fennel, Brussels, pickled red onion, watermelon radish, arugula, candied pistachios with goat cheese vinaigrette

Roasted Tomato Soup

Seared chicken, artisan mixed greens, farro, sherry dijon vinaigrette, curried cauliflower, pickled carrots, balsamic marinaded beets, marinated tomatoes, toasted sunflower seeds and goat cheese.

Blackened Walleye, Citrus Slaw, Remoulade, Artisan Ciabatta, Served With Tavern Fries

House made Kimchi, Gochujang Aioli, Toasted Sesame Bun, Served With Fries

Brie and Gruyere Cheeses, Caramelized Onions, Tomato Jam Served with Roasted Tomato Soup

Sharp White Cheddar Cheese, Tomato, Shredded Lettuce, Signature Aioli, Served with Rosemary Sweet Potato Fries

Berkshire Bacon, Brie and Gruyere Cheeses and Tomato Jam. Served with Tavern Fries.

Oyster, Cremini and Button Mushrooms, Parmesan Cream and Fresh Herbs

Sauteed Shrimp, Zucchini, Red Bell Peppers, Cherry Tomatoes, Zucchini Cream. Parmesan Reggiano

Strip Steak with Chimichurri, Served with Tavern Fries

Pan seared walleye, Shrimp and Andouille Hash. Topped with Cajun Butter

rigatoni pasta with mushroom Bolognese sauce topped with Pecorino Romano cheese

topped with sun-dried tomato chutney, lemon butter, tri-color marble potatoes and haricot vert

Chicken Breast wrapped with Sage and Prosciutto seared and simmered in a red wine demi with blistered tomatoes, charred broccolini served over roasted fingerlings and topped with fresh grated parmesan cheese.