Sister Bay

Donation Creation
$1 of each Donation Creation sold goes to local non-profit organizations. Specialty pizza changes monthly.

The Green and Gold
Roasted chicken, bacon, grilled broccoli, spinach, and topped with REAL Wisconsin cheese curds.
Ask for some ranch for dipping to be a true fan.
Small 18.25      Large 22.25

The Fun Guy
A mushroom pizza with five types of sautéed mushrooms, spinach, and caramelized onions on garlic cream cheese.
Small 17.25      Large 21.25

Old School
Roasted chicken and caramelized onions over a savory BBQ base. Finished with micro cilantro and Coombe caramelized cheddar
Small 18.25     Large 22.25

Margherita
Buffalo mozzarella, fresh basil, and olive oil over a crushed tomato base
Small 16.25   Large 20.25

Esquites (Mexican Street Corn)
Árbol chili crema base, roasted corn, poblano medley and chorizo. Finished with cotija cheese, cilantro and Tajin.
Small 18.25   Large 22.25

Wood-Fired Bread Basket     9.50
Garlic flat bread, herb focaccia, breadsticks, olive and roasted garlic ciabatta, cheese cracklins with marinara, balsamic and olive oil, and herb goat cheese.

Artichoke Dip       9.00
Baked in our wood-fired oven and served with plenty of homemade focaccia.

Onion Strings     5.50
Thin sliced onions, dusted in seasoned flour.

Fried Cheese Curds      8.50
Hand battered cheese curds deep-fried to golden brown.

Terry’s Mac N’ Cheese      10.00
Cavatappi pasta tossed with cheddar cheese sauce, topped with cheddar and bread crumbs.

Soft Pretzel 9.00
Milwaukee Pretzel Co. soft pretzel served with house made Commuter Kolsch beer cheese dipping sauce.

Grilled Veggies and Hummus      9.25
Fresh vegetables tossed in olive oil, garlic, and sea salt then lightly grilled. Served with hummus & grilled flat bread

Garlic Flat Bread      8.50
Served with marinara or ranch

Chicken Tenders     9.00
Fresh tenders battered & served with french fries & your choice of BBQ sauce or ranch

Cherry Walnut     9.50
Mixed greens, maple roasted walnuts, dried cherries, Door County Creamery goat cheese and cherry vinaigrette. Add Chicken 5.00 / Add Salmon 6.50

Garden Salad     9.00
Mixed greens topped with carrots, pea shots, tomatoes, sunflower seeds with your choice of dressing. Add Chicken 5.00 / Add Salmon 6.50

Caprese Salad (Seasonal availability) 8.00
Fresh Mozzarella and sliced tomato drizzled with olive oil and balsamic vinegar served with grilled ciabatta.

Chopped Romaine Salad     9.50
Romaine hearts, Door Karma bacon, pine nuts, and fresh apples tossed in a smoked bleu cheese dressing

Seasonal Cobb    13.50
Roasted vegetables, castelvetrano olives, fresh mozzarella, pepperoncini, pine nuts, and sun dried cherry tomatoes, finished with fresh parmesan cheese and choice of dressing on the side.

Family Style Salad    16.00
Served in a large wooden bowl, serves four. Choose between the two petite salads

Caesar Salad 9.50
Romaine lettuce, house made caesar dressing, croutons and Wisconsin Parmesan cheese. Add Chicken 5.00 / Add Salmon 6.50

Petite Salads
Cherry Walnut Salad    5.50
Chopped Romaine Salad    5.50
Garden Salad    5.50

Cheeseburger (6 oz)     9.50
Door County naturally raised beef with choice of mild cheddar, Carr Valley sharp cheddar, or Widmer’s brick cheese. Served on an egg washed bun.
Ask your server for lettuce, tomato, onion, or pickles. Add bacon 1.50

Cowboy Burger (6 oz)    11.50
Door County naturally raised beef, Top Hat cheddar, bacon, onion strings and a side of BBQ sauce.

DC Bomber Sandwich      9.00
Italian sausage patty smothered with marinara, hot peppers, and onions, with smothered provolone and mozzarella on a demi baguette

Zot Brat    10.00
House recipe bratwurst made with Door Karma Farms pork, served on a pretzel bun with sauerkraut on the side.

Cauliflower Steak Bocadilla      8.50

Grilled cauliflower steak finished with roasted red peppers, micro greens, and harissa aioli served on a toasted baguette

Pesto Chicken Ciabatta      9.50
Grilled chicken breast topped with pesto, Parmesan, fresh mozzarella, and mixed greens on a ciabatta roll. Served with marinara.

Three Cheese Grilled Cheese with Soup     9.00
Door Artisan Top Hat Cheddar, Gouda, and Monterey Jack melted between Brioche bread and served with creamy tomato soup

Half sandwich & soup $7.00

Penne Primavera        12.00
Freshly made penne, tossed with seasonal vegetables and a crushed heirloom tomato sauce, finished with fresh parmesan and basil. Add Chicken 5.00 / Add Salmon 6.50

Jerk Chicken Bowl      13.50
Jamaican Door marinated chicken breast over cilantro lime jasmine rice, mango, pineapple, and tri colored jalapeño peppers, finished with a Gochu Ginger drizzle and fried plantain chips.

Harissa Honey Glazed Salmon        14.00
6oz fillet of wild Norweigan salmon, grilled and served over black rice, with roasted red peppers, edamame and a tomato peach salsa and tossed in a sesame vinaigrette.

MAC N’ CHEESE, VEGGIES & HUMMUS, FRENCH FRIES, PEACH AND ARUNGULA SALAD, MEXICAN STREET CORN, OR SIDE OF THE DAY

Brownie Fudge Sundae        6.50
Homemade brownie topped with two scoops of vanilla ice cream & homemade hot fudge.

Peach Cobbler      6.50
Georgia peaches and homemade shortbread, served warm with two scoops of vanilla ice cream

Cherry Crisp        6.50
Local cherries with streusel topping and two scoops of vanilla ice cream.