Waldmann continues the tradition of “Wurst und Bier” first celebrated by its namesake, Anton Waldmann, beginning in 1857 within these very walls. Our menu is crafted with pride and with natural, local ingredients: “natural” because that was sensible then and still is now; “local” because that was and is the most sustainable answer. Our wurst is made locally using our own recipes by artisans dedicated to their craft.
[ LIMESTONE POTATOES ]
[ WURSTS AND SIDES ]
[ MEATS AND CHEESES ]
[ SIDES & SALATS ]
[ TAGSUPPE ]
A COMMITMENT TO HISTORY, QUALITY, AND COMMUNITY…
Waldmann is a small, local establishment emphasizing a deep care for history, quality, and community. We work tirelessly to offer humble, yet inventive fare, friendly service, a sense of belonging, and of course, excellent beer. We do this work because we care. We choose to do it here because we feel a deep kinship with the generations who came before us whose struggles and sacrifices have made this unique and special place possible.
All aspects of your experience at Waldmann are made possible through the labors of a highly diverse and devoted community. We hold their safety, as well as compassion, welcome, and grace, to be central to our mission. We welcome you to share in it and pass it on. We sincerely thank you for buying local and supporting our dedicated and hardworking staff.
GREET AND GATHER
BREAD AND BUTTER
SIMPLE. ARTISAN TABLE LOAF AND CARAWAY RYE BREAD FROM OUR FRIENDS AT BAKER’S FIELD FLOUR AND BREAD. BUTTER. SPEAKS FOR ITSELF.
PICKLES
ASSORTMENT OF HOUSE-MADE PICKLES: CUCUMBERS, BEETS, ONIONS, AND EGGS
SMOKED TROUT DIP
CREAMY SPREAD OF LOCALLY SOURCED TROUT, GARLIC AIOLI, GREEN HERBS, CROSTINI AND RAW VEGETABLES.
ROASTED FINGERLINGS
FINGERLING POTATOES, ROASTED AND TOSSED IN FRESH DILL AND LEMON YOGURT SAUCE.
NORDSEE CURE
CAPER AND VINEGAR-CURED HERRING AND SMOKED TROUT WITH PICKLED ONION, CUCUMBER, HOT DIJON MUSTARD, AND CROSTINI.
POTATO PANCAKES
A DISH TO TRANSPORT YOU TO THE SCRUBBED KITCHEN TABLES OF GERMAN FARM COUNTRY. RICED POTATO AND ONION CAKES, FRIED AND SERVED WITH SOUR CREAM, AND APPLE SAUCE.
BIERGARTEN PRETZEL
WISCONSIN’S FAMOUS 10OZ MILWAUKEE PRETZEL SERVED WITH THREE HOUSE-MADE MUSTARDS OR GERMAN OBATZDA CHEESE SAUCE – OR BOTH!
AMOS’S LUNCH
A HEARTY SNACK FOR THE HARD-WORKING TRADESFOLK. A PLENTIFUL ASSORTMENT OF ARTISAN CHEESES AND CURED MEATS SERVED WITH SMOKED TROUT, MUSTARD, PICKLES, AND CROSTINI.
-SUBSTITUTE 10 OZ PRETZEL-
TOSSED AND LADLED
NORDSTERN CAESAR
CRISP ROMAINE WITH SHAVED PARMESAN, HOUSE CROUTONS, BEET-BRINED EGG, AND CREAMY BLACK PEPPER-GARLIC DRESSING.
-ADD CHICKEN OR SMOKED TROUT-
ROOT & ‘RUGULA
RED BEETS ON A BED OF GREEK YOGURT AND SPICY ARUGULA, DRIZZLED WITH HONEY-BALSAMIC VINAIGRETTE AND PEPPERED WITH FETA CHEESE, CANDIED WALNUTS, DILL AND PARSLEY, AND SERVED WITH A SLICE OF TOASTED BAKER’S FIELD BREAD.
-ADD CHICKEN OR SMOKED TROUT-
WALDMANN BIERKÄSE SOUP
SELECT A CUP OR BOWL OF THIS SMOOTH WARMING SOUP. CONCOCTED WITH A BASE OF OUR VERY OWN BEER, WITH AGED CHEDDAR AND PAPRIKA. SERVED WITH WARM BREAD.
SUPPE DES TAGES
LIKE THE SEASONS; AN EVER-CHANGING SOUP OPTION. SERVED WITH WARM BREAD.
FORK AND HAND
WURST PLATE
YOUR CHOICE OF WURST OVER A BED OF MASHED POTATOES AND CHILLED RED CABBAGE, LAYERED WITH SAVORY PARSLEY SAUCE
WURST BASKET
YOUR CHOICE OF WURST ON A BAKER’S FIELD BUN WITH HOUSE SWEET MUSTARD AND SAUERKRAUT
WURST PLATTER
A HEARTY MEAL OF TWO CURRYBRATS, TWO BRATWURST, GARLIC MASHED POTATOES AND BRAZED RED CABBAGE, SERVED WITH MUSTARD AND CURRIED KETCHUP.
BROWN BUTTER SPÄTZLE
HOUSE-MADE BAVARIAN COUNTRY SPÄTZLE TOSSED IN BROWN BUTTER AND MIXED HERBS. SIMPLE AND TRADITIONAL.
-Add a Wurst-
SPÄTZLE TARTIFLETTE
HOUSE SPÄTZLE TOSSED IN CHOPPED BACON, CARAMELIZED ONION, AND CREAM, TOPPED IN GRUYÈRE AND BREADCRUMBS AND BAKED UNTIL GOLDEN. GARNISHED WITH GREEN ONION AND SERVED WITH WARM BREAD.
-Add a Wurst-
WALDZIEGE STRUDEL
ROASTED MUSHROOM AND GOAT CHEESE BAKED IN PUFF PASTRY AND SERVED OVER MASHED POTATOES AND ROASTED VEGETABLES AND TOPPED WITH MUSHROOM GRAVY.
BURGER
GRILLED ANGUS BURGER TOPPED WITH CARAMELIZED ONION, BACON, GRUYÈRE, HOUSE PICKLES, AND AIOLI ON A PRETZEL BUN.
JÄGERSCHNITZEL
BREADED PORK TENDERLOIN, PAN-FRIED AND SERVED OVER SPÄTZLE WITH ROTATING VEGETABLES AND TOPPED WITH MUSHROOM GRAVY.
WIESENWURST IN WEIßWEIN
TWO TURKEY DIOTS SAUSAGES BAKED IN WHITE WINE, SERVED OVER MASHED POTATOES AND TOPPED WITH A BUTTERY GRÜNER VELTLINER AND CARAMELIZED ONION SAUCE. SERVED WITH WARM BREAD.
PARMESAN BAKED WALLEYE
A GORGEOUS WALLEYE FILET FROM OUR CANADIAN BRETHREN, PARMESAN AND PANKO BREADED, BAKED, AND SERVED WITH ROASTED FINGERLINGS TOSSED IN DILL AND LEMON YOGURT SAUCE, ROASTED VEGETABLES, AND LEMON.
-Sub. Spätzle for Potatoes-
SUGAR AND SPICE
WALDMANN FRUIT STRUDEL
WALDMANN’S OWN MIX OF APPLE, STRAWBERRY, BLACKBERRY, AND BLUEBERRY, WRAPPED IN FLAKEY PUFF PASTRY AND SERVED WITH WHIPPED CREAM.
WALDBRÖTCHEN
A CONCOCTION TO WARM THE HEART DURING THE DEEP WINTER. SEMI-SWEET CHOCOLATE, CANDIED WALNUTS, CINNAMON AND SUGAR, WRAPPED IN FLAKEY PUFF PASTRY AND SERVED WITH WHIPPED CREAM AND CHOCOLATE DRIZZLE.
N/A BEVERAGES
Prefer a little temperance? We’ve got you!
PLEAD THE EIGHTEENTH!
We are pleased to offer a rotating array of 0.5% – 0.0% versions of classic brews from
Athletic Brewing Co.®