Cafe Hollander

House-made beignets dusted with lemon confectioners sugar and served with a lemon fondant dipping sauce and chocolate sauce.

House-made granola layered with low-fat yogurt and seasonal berries.

Three-egg omelet with fresh organic spinach and basil combined with feta and goat cheeses. Served with Hollander potatoes and whole wheat toast.

Egg whites with organic spinach, roasted roma tomatoes, scallions, roasted mushrooms, and brie; garnished with a tomato relish. Served with fresh fruit and whole wheat toast.

A toasted English muffin topped with Canadian bacon, poached eggs and house-made hollandaise. Served with Hollander potatoes.

House-made cheddar and hop biscuit topped with house-recipe breakfast sausage patties, poached eggs and house-made hollandaise. Served with Hollander potatoes.

Shaved black forest ham on a toasted pretzel bun with muenster, thick-cut bacon, herb garlic cheese, hollandaise and a scrambled egg. Served with Hollander potatoes.

Jumbo elbow macaroni tossed with chorizo, goat cheese, brie, muenster, American and herb garlic cheese. Topped with fried eggs, peppadew peppers and toasted bread crumbs.

A light flakey crust with bacon, onion and garlic topped with Swiss cheese and hollandaise. Served with a small benelux salad.

Two eggs your way. Served with Hollander potatoes, whole wheat toast and your choice of house-recipe andouille sausage, thick-cut bacon, black forest ham, or breakfast sausage links.

Applewood smoked bacon, fried eggs, sliced tomato, avocado and green leaf lettuce on nine grain bread with basil aioli. Served with Hollander potatoes.

Scrambled eggs, chorizo, chile rojo, cheddar cheese, Hollander potatoes, sweet corn, and green tomato pico de gallo, wrapped in a jalapeño cheddar tortilla with sriracha sour cream.

Creamy layers of Nutella and peanut butter. Sprinkled with crushed pistachios.

Roasted apples diced over a Brie herb cheese spread drizzled with spiced local honey and sprinkled with pomegranate seeds.

House-made preserves of blackberries, limes and banana peppers over salted butter.

Roasted balsamic asparagus, avocado, artichokes, red bell peppers over house-made red pepper hummus.

Three scrambled eggs, thick-cut bacon, sausage, Black Forest ham, Hollander potatoes, tomatoes, Belgian bier cheese sauce, and shredded cheddar cheese.

Diced Black Forest ham mixed with red pepper, onion, scrambled eggs and Hollander potatoes. Topped with cheddar cheese.

Quinoa, portobello mushrooms, butternut squash, oven-roasted tomatoes, and scallions, topped with fried eggs and fire-roasted tomato sauce.

Four golden-brown fluffy pancakes topped with powdered sugar. Served with maple syrup.

Three fluffy blueberry pancakes topped with house-made cinnamon blueberry butter.

Whole wheat waffle topped with Maker's Mark bourbon pecan butter.

Southern fried chicken and cornbread waffle with house-recipe white sausage gravy and fried eggs.

Challah French toast, topped with cinnamon streusel and an orange marmalade butter. Served with maple syrup.

Double shot of espresso, steamed milk, and chocolate.

Double shot of espresso, steamed milk.

Double shot of espresso, frothed milk.

House-made beignets dusted with lemon confectioners sugar and served with a lemon fondant dipping sauce and chocolate sauce.

House-cured maple-glazed thick-cut sweet bacon.

White cheddar cheese curds lightly dusted in pretzel crumbs and deep fried. Served with sriracha ranch.

House-made cheddar and hop biscuits topped with house-recipe white sausage gravy.

House-made granola layered with low-fat yogurt and berries.

Three scrambled eggs, thick-cut bacon, sausage, Black Forest ham, Hollander potatoes, tomatoes, Belgian bier cheese sauce, and shredded cheddar cheese.

Diced Black Forest ham mixed with red pepper, onion, scrambled eggs and Hollander potatoes. Topped with cheddar cheese.

Sautéed beef tenderloin tips with diced red peppers and red onions topped with shredded cheddar cheese, bearnaise sauce and scrambled eggs.

Quinoa, portobello mushrooms, butternut squash, oven-roasted tomatoes, and scallions, topped with fried eggs and fire-roasted tomato sauce.

Jumbo elbow macaroni tossed with chorizo, goat cheese, Brie, muenster, American and herb garlic cheese. Topped with fried eggs, peppadew peppers and toasted bread crumbs.

A light flakey crust with bacon, onion and garlic topped with Swiss cheese and hollandaise. Served with a small benelux salad.

Applewood smoked bacon, fried eggs, sliced tomato, avocado and green leaf lettuce on nine grain bread with basil aioli. Served with Hollander potatoes.

Two eggs your way. Served with Hollander potatoes, whole wheat toast and your choice of house-recipe Andouille sausage, thick-cut bacon, Black forest ham, or breakfast sausage links.

Scrambled eggs, chorizo, chile rojo, cheddar cheese, Hollander potatoes, sweet corn, and green tomato pico de gallo, wrapped in a jalapeño cheddar tortilla with sriracha sour cream.

Shaved black forest ham on a toasted pretzel bun with muenster, thick-cut bacon, herb garlic cheese, hollandaise and a scrambled egg. Served with Hollander potatoes.

Creamy layers of nutella and peanut butter. Sprinkled with crushed pistachios.

Roasted apples diced over a Brie herb cheese spread drizzled with spiced local honey and sprinkled with pomegranate seeds.

House-made preserves of blackberries, limes and banana peppers over salted butter.

Roasted balsamic asparagus, avocado, artichokes, red bell peppers over house-made red pepper hummus.

Three fluffy blueberry pancakes topped with house-made cinnamon blueberry butter.

Four golden-brown fluffy pancakes topped with powdered sugar. Served with maple syrup.

Four blueberry sweet cream cheese stuffed crepes with house-made orange raspberry preserves.

Fresh berries on top of cinnamon coated challah French toast, layered with creamy mascarpone cheese and topped with basil. Served with maple syrup.

Challah French toast, topped with cinnamon streusel and orange marmalade butter. Served with maple syrup.

Whole wheat waffle topped with Maker’s Mark bourbon pecan butter.

Southern fried chicken and cornbread waffle with house-recipe white sausage gravy and fried eggs.

Portobello mushroom caps filled with slow-roasted turkey, avocado, tomato relish, topped with poached eggs and a house-made hollandaise. Served with fresh fruit.

A toasted English muffin topped with Canadian bacon, poached eggs and house-made hollandaise. Served with Hollander potatoes.

House-made cheddar and hop biscuit topped with house-recipe breakfast sausage patties, poached eggs and house-made hollandaise. Served with Hollander potatoes.

Three-egg omelet with fresh organic spinach and basil combined with feta and goat cheeses. Served with Hollander potatoes and whole wheat toast.

Egg whites with organic spinach, roasted roma tomatoes, scallions, roasted mushrooms, and Brie; garnished with a tomato relish. Served with fresh fruit and whole wheat toast.

Three-egg omelet with avocado, capicola ham, asparagus, roasted roma tomatoes, basil and mozzarella. Served with Hollander potatoes and whole wheat toast.

Roasted red beets with avocado, arugula, red onion, goat cheese, and a vanilla citrus dressing.

Organic mixed greens, tomatoes, candied walnuts, red onions, and bleu cheese, tossed in balsamic vinaigrette.

Arugula, local apples, pears, Black River Falls gorgonzola, toasted almonds, tossed in a honey lavender vinaigrette.

Roasted tomatoes, onions, basil.

Bacon, white cheddar and ale-braised onions on a potato bun.

Frickles, cudahy bacon and Wisconsin aged cheddar cheese on a Miller Bakery Pretzel bun and skewered with cheese curds.

A house-made pistachio puy lentil veggie burger, topped with avocado, roma tomato, smoked chipotle aioli and crispy onions on a potato bun.

Sliced oven-roasted turkey with bacon, avocado, and sriracha ranch wrapped in a flour tortilla with lettuce, tomato and onion.

Grilled cheese sandwich of gouda, dill havarti, American, muenster, thick-cut bacon, and oven-roasted tomatoes on toasted nine-grain bread.

Sriracha ginger BBQ shredded boar, sweet pepper relish with crispy BBQ onions on a pretzel bun.

White wine, leeks, fresh thyme, cream, lemon.

Roasted roma tomatoes, garlic, smoky tomato broth.

High speed wit, cream, garlic, lemon juice, oregano.

Full loaf of fresh-baked bread dusted with parmesan and served with chive butter.

Croquettes of leek, red pepper, parsley, Hook’s cheddar chive mashed potatoes, house-recipe spiced sausage and herbs. Served with curry ketchup and roasted garlic aioli.

A board of three artisanal cheeses: cambazola, triple cream brie, and herbed crusted goat cheese. Served with roasted garlic, cranberry cherry chutney and herb butter crostini.

Apple cider brined chicken wings covered with a smoky house-made sriracha honey sauce. Served with sriracha ranch, radish and pickled carrots.

A very shareable board of soppressata, capicola, marinated local cow feta, pepper jack deviled eggs, our Hollander IPA bier cheese spread, sweet and sour brussels sprouts, olives, cornichons and crostini.

House-made red pepper hummus served with roasted garlic, mini sweet peppers, pearl onions, carrots, mushrooms, zucchini and toasted flatbread all drizzled with balsamic glaze.

Toasted baguette slices spread with goat cheese, drizzled with balsamic glaze and topped with house-made tomato bruschetta.

Weyauwega, WI white cheddar cheese curds lightly dusted in pretzel crumbs and deep fried. Served with sriracha ranch.

Your choice of pan-seared or fried point Judith calamari with peppadew peppers, pepperoncinis, and balsamic marinated cippolini onions. Served with sriracha mayo.

Three smashed angus beef sliders on potato buns, topped with our Hollander IPA bier cheese spread, thick-cut bacon and house-made red onion marmalade.

Fresh-baked pretzel from Milwaukee’s own Miller Baking Company. Served with whole grain mustard.

Shredded lacinato kale, organic spinach, quinoa, almonds, haricot vert, avocado, French breakfast radish, blueberries tossed in a sriracha honey dressing.

Roasted red beets with avocado, arugula, red onion, goat cheese and a vanilla citrus dressing.

Six-spice rubbed Scottish salmon, with marinated vegetable ceviche of avocado, sweet and hot peppers, shallots, cherry tomatoes, watermelon radish and sweet corn over chicory, tossed in a lime vinaigrette.

Organic mixed greens, tomatoes, candied walnuts, red onions, and bleu cheese, tossed in balsamic vinaigrette.

Arugula, local apples, pears, Black River Falls gorgonzola, toasted almonds, tossed in a honey lavender vinaigrette.

Blackened shrimp, shaved Asian apple pear, oranges, grapefruit, pomegranate seeds, cotija cheese, arugula and chicory tossed in a pomegranate beet vinaigrette.

Grilled chicken, thick-cut bacon, avocado, bleu cheese, hard boiled egg, local Hook’s 3-year aged cheddar, organic mixed greens, carrots and tomatoes in a bleu cheese vinaigrette.

Cornbread waffle wedge.

Quinoa, portobello mushrooms, butternut squash, oven-roasted tomatoes, and scallions, topped with fried eggs and fire-roasted tomato sauce.

Three-egg omelet with fresh organic spinach and basil, combined with feta and goat cheeses. Served with frites. Sub egg whites for no charge.

A light flakey crust with bacon, onion and garlic topped with Swiss cheese and hollandaise. Served with a small benelux salad.

Shaved black forest ham on a toasted pretzel bun with muenster, thick-cut bacon, herb garlic cheese, hollandaise and scrambled egg. Served with frites.

Bacon, white cheddar and ale-braised onions on a potato bun.

Frickles, cudahy bacon and Wisconsin-aged cheddar cheese on a Miller Bakery Pretzel bun and skewered with cheese curds.

Bone marrow butter, foraged mushrooms and brie on a brioche bun. Served with au jus.

Thick-cut duck bacon, duck confit, a duck fat fried egg and pepper jack cheese on a brioche bun.

Smoked gouda, smoked bacon, avocado and smoked chipotle aioli on a potato bun.

A half-pound grass-fed beef patty topped with Wisconsin-aged cheddar and thick-cut bacon on a Miller Bakery pretzel bun.

A black sea salt-rubbed prime beef patty on a potato bun.

A housemade pistachio puy lentil veggie burger, topped with avocado, roma tomato, smoked chipotle aioli and crispy onions on a potato bun.

A house-made turkey patty made with peppers, walnuts and cranberries, topped with sriracha ranch, arugula, red onion and served on a potato bun.

Grilled cheese sandwich of smoked gouda, dill havarti, American, muenster, thick-cut bacon, and oven-roasted tomatoes on toasted nine-grain bread.

House-made hummus, roasted garlic, mini sweet peppers, onions, carrots, mushrooms and zucchini, with arugula, avocado, and Havarti in a flatbread wrap.

Challah roll stuffed with crispy buttermilk and cornmeal breaded shrimp, fresh slaw and a house-made cajun remoulade.

Sliced oven-roasted turkey with bacon, avocado, and Sriracha ranch, wrapped in a flour tortilla with lettuce, tomato and onion.

Roasted turkey, applewood smoked bacon, red onion, local apples and white cheddar cheese on toasted bread with sweet chili sauce and roasted garlic aioli.

Roasted turkey, Swiss cheese, spicy giardiniera peppers, and red onions on ciabatta with house-made blackberry jam.

Applewood smoked bacon, sliced tomato, avocado and green leaf lettuce on nine grain bread with basil aioli.

Sriracha ginger BBQ shredded boar, sweet pepper relish with crispy BBQ onions on a pretzel bun.

Duck confit, Andouille sausage and shrimp tossed with red jasmine rice, okra and peppers, served over our house-made spicy cajun sauce.

Jumbo elbow macaroni tossed with goat cheese, brie, muenster, American, and herb garlic cheese, topped with peppadew peppers and toasted bread crumbs.

Our house-blend of ground beef, vegetables, and spices. Slow roasted and served over Hook’s cheddar chive whipped potatoes, ale braised onions and topped with Lowlands’ Tandem Dubbel gravy.

Salmon, shrimp and cod, sauteed with asparagus and mushrooms. Finished with a dry sherry cream sauce, fresh berries and served with jasmine rice.

Roasted chicken, garlic, mini sweet peppers, pearl onions, carrots, mushrooms, zucchini, and pan gravy tossed with fusilli pasta and topped with preserved lemon oregano salt.

Scottish salmon stuffed with a crab and Brie mix, served over crispy red bell pepper polenta, roasted Brussels sprouts and finished with lemon beurre blanc.

Creamy risotto mixed with roasted wild mushrooms and triple-cream Brie. Topped with arugula and drizzled with chive oil.

Belgian compound butter melted over hanger steak with balsamic broccoli rabe. Served with parmesan-lemon oregano frites.

Seared shrimp tossed with mini sweet peppers, snap peas, green onions, spicy Thai peanut sauce and rice noodles. Topped with cilantro and chive oil.

Warm, house-baked banana nut bread topped with citrus caramel sauce and served with vanilla bean ice cream.

Deep dish gulden draak pecan pie, served warm and a la mode.

Soft chocolate brownie with white chocolate chunks, served in a skillet, topped with salted caramel pretzel ice cream with chocolate sauce, coffee crema, whipped cream, and strawberries.

Egg, toast, potatoes.

Rice crackers spread with goat cheese, drizzled with balsamic glaze and topped with house-made tomato bruschetta.

A board of three artisanal cheeses: Cambazola, triple cream brie and herbed crusted goat cheese. Served with roasted garlic, cranberry cherry chutney and rice crackers.

A very shareable board of Soppressata, capicola, marinated local cow feta, pepper jack deviled eggs, sweet and sour Brussels sprouts, olives, cornichons and rice crackers.

House-made red pepper hummus served with roasted garlic, mini sweet peppers, pearl onions, carrots, mushrooms, zucchini and rice crackers all drizzled with balsamic glaze.

Shredded lacinato kale, organic spinach, quinoa, almonds, haricot vert, avocado, French breakfast radishes, blueberries tossed in a sriracha honey dressing.

Roasted red beets with avocado, arugula, red onion, goat cheese, and a vanilla citrus dressing.

Grilled chicken, thick-cut bacon, avocado, bleu cheese, hard boiled egg, local Hook’s 3-year aged cheddar, organic mixed greens, carrots and tomatoes in a bleu cheese vinaigrette.

Six-spice rubbed Scottish salmon with marinated vegetable ceviche of avocado, sweet and hot peppers, shallots, cherry tomatoes, watermelon radish and sweet corn over chicory, tossed in a lime vinaigrette.

Blackened shrimp, shaved asian apple pear, oranges, grapefruit, pomegranate seeds, cotija cheese, arugula and chicory tossed in a pomegranate beet vinaigrette.

Organic mixed greens, tomatoes, candied walnuts, red onions, and bleu cheese, tossed in balsamic vinaigrette. (Contains bleu cheese).

Arugula, local apples, pears, Black River Falls gorgonzola, toasted almonds, tossed in a honey lavender vinaigrette.

Bacon and white cheddar, served with a small benelux salad (contains bleu cheese).

Smoked Gouda, smoked bacon, avocado, and smoked chipotle aioli, served with a small benelux salad (contains bleu cheese).

A half-pound grass-fed beef patty topped with Wisconsin aged cheddar and thick-cut bacon, served with a small benelux salad (contains bleu cheese).

Thick-cut duck bacon, duck confit, a duck fat fried egg and pepper jack cheese, served with a small benelux salad (contains bleu cheese).

Bone marrow butter, foraged mushrooms and brie. Served with au jus and a small benelux salad (contains bleu cheese).

Salmon, shrimp and cod, sauteed with asparagus and mushrooms. Finished in a dry sherry cream sauce, fresh berries and served with jasmine rice.

Scottish salmon stuffed with a crab and brie mix, served over crispy red bell pepper polenta, roasted brussels sprouts and finished with lemon beurre blanc.

Creamy risotto mixed with roasted wild mushrooms and triple-cream brie. Topped with arugula and drizzled with chive oil.

Belgian compound butter melted over hanger steak with balsamic broccoli rabe. Served with a small benelux salad.

Seared shrimp tossed with mini sweet peppers, snap peas, green onions, spicy Thai peanut sauce and rice noodles. Topped with cilantro and chive oil.

Three-egg omelet with fresh organic spinach and basil combined with feta and goat cheeses. Served with fresh fruit.

Quinoa, portobello mushrooms, butternut squash, oven-roasted tomatoes, and scallions, topped with fried eggs and fire-roasted tomato sauce.

Roasted tomatoes, onions, basil.

Two eggs your way. Served with a side of fruit and your choice of house-recipe Andouille sausage, thick-cut bacon, Black Forest ham, or breakfast sausage links.

Three-egg omelet with fresh organic spinach and basil combined with feta and goat cheeses. Served with fresh fruit.

Egg whites with organic spinach, roasted Roma tomatoes, scallions, roasted mushrooms, and brie; garnished with a tomato relish. Served with fresh fruit.

Quinoa, portobello mushrooms, butternut squash, oven-roasted tomatoes, and scallions, topped with fried eggs and fire-roasted tomato sauce.

Portobello mushroom caps filled with slow-roasted turkey, avocado, tomato relish, topped with poached eggs and hollandaise. Served with fresh fruit.

Organic mixed greens, tomatoes, candied walnuts, red onions, and bleu cheese, tossed in balsamic vinaigrette. (Contains Blue Cheese).

Arugula, local apples, pears, Black River Falls gorgonzola, toasted almonds, tossed in a honey lavender vinaigrette.

A half-pound prime beef patty topped with smoked gouda, smoked bacon, avocado, and smoked chipotle aioli on an Udi’s gluten free bun. Served with a small benelux salad (contains bleu cheese).

A half-pound prime beef patty topped with bacon and white cheddar on an Udi’s gluten free bun. Served with a small benelux salad (contains bleu cheese).