Machine Shed Restaurant Menu (Update 2025)

Ask what our baker created today.

Assorted fresh seasonal fruit, served with a freshly baked muffin.

Our country-style bread dipped in a batter of vanilla, cinnamon, cream and fresh eggs.

The slight tang of our sourdough bread is complimented by the sweet batter of vanilla, cinnamon, cream and fresh eggs.

Made from our award-winning cinnamon rolls in a batter of vanilla, cinnamon, cream and fresh eggs.

This is the filet mignon of pork. Charbroiled and served with a mushroom wine sauce and topped with our parmesan butter crust.

Thick center-cut roasted bone-in chop, stuffed with a warm apple raisin dressing and glazed with an apple whiskey sauce. A winner in the national pork recipe contest.

Whole pork tenderloins, trimmed, wrapped with bacon, seasoned and baked with or without barbeque sauce.

Some folks call it a pork roast. You'll understand why it's called the lowa chop after tasting our signature double- roasted chop.

One slice of our award-winning stuffed roasted pork loin, a smaller version of a parmesan crusted pork loin, and two heartland delights. Now that's cookin'!

Stuffed with country sage dressing, sliced and served with delicious pan gravy. Winner of the great lowa pork cook off.

American pond-raised, bone-in catfish, breaded with our delicious seasonings and lightly fried.

Plump shrimp sautéed with old bay seasoning and fresh garlic, then baked with white wine, lemon juice and asiago cheese. Served with hot crusty bread for dipping.

The farmhand filler-upper! Baking powder biscuits topped with our homemade sausage gravy.

Fresh spinach, artichokes and garlic in a creamy parmesan cheese sauce. Served with hot toasted bread for dipping.

Real white cheddar cheese, hand cut and battered, then fried golden brown. We suggest pairing with the machine shed bbq sauce.

Three crisp potato skins topped with bacon, cheddar and bbq smoked beef brisket. Served with ranch sauce, green onions and sour cream.

Fresh cauliflower roasted with olive oil, garlic and topped with parmesan cheese. Great to share before dinner.

Plump shrimp sautéed with old bay seasoning and fresh garlic, then baked with white wine, lemon juice and asiago cheese. Served with warm bread for dipping.

Thinly sliced onions dipped in milk, dusted with our seasoned flour and fried until golden brown.

We really sweat the details, roasting them in garlic butter and sherry before they are battered.

Floured and fried, served with sautéed mushrooms.

Wisconsin cheddar combined with brown ale, soon to be a classic! Served with fresh pretzel breadsticks.

Iceberg lettuce tossed with the machine shed's salsa ranch, topped with diced tomatoes, shredded cheddar cheese, homemade black bean salsa and a blackened chicken breast. Served with two warm flour tortillas.

Fresh greens tossed with honey mustard dressing, colby cheese, sliced hot fried chicken, tomatoes and egg.

Caesar tossed greens topped with lemon pepper asiago cheese, tomatoes, croutons and lemon..

We cut this certified angus beef steak from the center of the top sirloin. It is the beef producers most flavorful steak.

We broil our certified angus beef haybaler top sirloin and stuff it full with a homemade dressing of swiss cheese, mushrooms, bread crumbs, garlic and spices. Topped with our award-winning pioneer sauce.

We hand-trim our ribeyes delmonico style to give you the best part of the cut.

Full pound center cut choice aged to perfection.

The 12 oz. Gentleman's cut.

For the hearty appetite - three "aa" eggs as you like them, smoked country sausage, thick-cut applewood smoked bacon, a slice of smoked ham and two large fluffy buttermilk pancakes topped with butter and warm syrup, with choice of shed sides.

Fresh green peppers, onions and smoked ham topped with colby cheese, two thick strips of crisp applewood smoked bacon, two sausage links and two "aa" eggs, cooked as you like them.