Dinner

Great Beginnings

Bruschetta | 8

Homemade roasted garlic sauce, fresh mozzarella and diced tomato layered on a crunchy, toasted baguette.

Bacon Wrapped Water Chestnuts | 9

Water chestnuts wrapped with hickory smoked bacon and roasted to perfection.

Mill Stuffed Mushrooms | 9

Domestic button mushrooms stuffed with a unique blend of Wisconsin Swiss, cheddar, parmesan, blue and mozzarella cheeses.

Pecan Crusted Brie | 11

Brie cheese wedge, crusted with pecan and panko bread crumbs, served with a Cumberland sauce and fresh fruit.

Cheese Pies | 10

Fresh cheese curds beer battered in-house, deep fried, and served with our house made honey mustard sauce.

Lemon Bruschetta | 10

An in house favorite with a mixture of fresh chopped spinach, artichokes, and pecans rolled into shredded parmesan cheese with lemon zest, and baked on a toasted house made baguette.

Haystack Onions | 9

Thinly sliced onions marinated in buttermilk then lightly tossed in our seasoned flour and flash fried to a crispy crunch.

Maryland Style Crab Cakes | 11

Delicious crab meat, mixed with bread crumbs, egg and seasonings, formed into patties and grilled.
Served with Remoulade sauce.

Soup and Salads

Side Garden Salad | 4

Side Caesar Salad | 4

Soup of the Day | Cup 4, Bowl 6

Always Homemade

Classic Caesar | 12

Crisp Romaine, tossed with Wisconsin parmesan, homemade garlic croutons and our house made classic Caesar dressing.
(Add Chicken for $3.00)

Harvest Salad | 13

Organic, soft, red wheat berries and quinoa mixed with mango, roasted red peppers, walnuts, edamame, dried cherries and scallions tossed with balsamic dressing on a bed of mixed greens, with fresh fruit.

Spinach Salad | 14

A hearty salad of fresh spinach drizzled with our homemade honey soy sauce vinaigrette, topped with oven roasted butternut squash, cauliflower and tri-colored peppers, sprinkled with toasted sesame seeds.

From the Grill

All Entrees served with choice of dinner salad or cup of soup and the Mill’s homemade bread

*Filet Mignon | 28

Bacon wrapped, 6 oz. USDA choice filet, grilled perfectly to temp. Served with choice of potato and seasonal mixed vegetables.

*Grilled Porterhouse Steak | 32

18 ounce char grilled porterhouse steak. Simple as that! Served with choice of potato and seasonal mixed vegetables.

*Pepper Crusted Sirloin | 22

8 oz. ball tip steak crusted with fresh cracked peppercorns and seared to temperature. Served with herb compound butter, garlic mashed potatoes and seasonal vegetables.

*Grilled Salmon | 22

8 oz. Atlantic Salmon filet grilled to perfection. Served with wild rice pilaf and seasonal vegetables.

The Mill Favorites

Fork Tender Pot Roast | 18

Slow roasted 12oz beef, topped with a rich pan gravy and our haystack onions. Served with seasonal vegetables and garlic mashed potatoes.

Miller’s Meat Loaf | 18

Homemade Italian pork sausage spices up this traditional favorite, topped with mushroom gravy and our haystack onions. Served with garlic mashed potatoes, and seasonal vegetables.

Cider Roasted Chicken | 21

Oven roasted Semi-Boneless half chicken, marinated in herbs and apple cider brine, served with garlic mashed potatoes and seasonal vegetables.

Baked Mac & Cheese | 18

Award winning Wisconsin swiss and sharp cheddar cheeses, melded with homemade garlic cream sauce, crusted and baked till bubbly.

Chicken Pot Pie | 17

The Mill’s version of a traditional favorite. Savory chicken, simmered in a rich creamy sauce with onions, celery, carrots, and peas, served in a toasted honey wheat bread boat with seasonal vegetables.

Chicken Picatta | 21

Boneless chicken breast, lightly breaded, seasoned and sautéed. Served with a lemon caper buerre blanc sauce, wild rice pilaf and seasonal vegetables.

Cashew Crusted Pork Loin | 22

Hand trimmed Pork Loin medallians egg dipped and crusted with cashews, then sautéed and served with an apple béchamel sauce, garlic mashed potatoes and seasonal vegetables.

Walleye Pike | 22

Canadian Walleye filet, lightly dusted with in-house seasoned flour, pan seared, and topped with a lemon compound butter, served with wild rice pilaf and seasonal vegetables.

Mushroom Strudel | 21

Portabella and button mushrooms, onions, roasted red pepper and Arborio rice, wrapped in phyllo dough, and served with porcini mushroom béchamel, and seasonal vegetables.

Barbeque Back Ribs | 23

Tennessee rubbed pork ribs, slow smoked to perfection, with a house made BBQ sauce. Served with garlic mashed potatoes and seasonal vegetables.

Seasonal Fare

*Cilantro Crusted Salmon | 22

Salmon filet topped with fresh cilantro pesto and bread crumbs crust. Served with wild rice pilaf and seasonal mixed vegetables.

Osso Buco | 23

Pork shank braised in white wine and broth. Served with spaetzle and tossed in a mousseline mustard.

Shrimp Linguini | 25

Sautéed Shrimp tossed in a tarragon Lemon cream sauce and Linguini.
 
*Consuming raw or undercooked meats, poultry, seafood and shellfish may increase your risk of food borne illness.

Desserts

Ask your Servers what desserts are available today. Choices include bread pudding, chocolate turtle torte, apple dumplings, cheesecakes and homemade pies.

The Lighter Side

Lighter side entrees include our fresh bread made in house from flour ground in our mill and a small salad.
Sandwiches served with french fries.

Fork Tender Pot Roast | 14

Slow roasted beef topped with our haystack onions, served with seasonal vegetables, garlic mashed potatoes and rich pan gravy.

Miller’s Meat Loaf | 14

Homemade Italian pork sausage spices up this traditional favorite. Topped with mushroom gravy and our haystack onions. Served with garlic mashed potatoes, and seasonal vegetables.

Mushroom Strudel | 15

A smaller version of our traditional favorite. Served with seasonal vegetables.

Mill Burger | 13

1/2 lb. grilled Burger topped with our homemade BBQ Sauce or dill mayonnaise, choice of swiss, cheddar or provolone cheese and haystack onions.
Served on a Kaiser Roll.

Classic Reuben | 13

Hot shaved corned beef, sauerkraut, Swiss cheese, and thousand island dressing.
Served on grilled rye bread.

Baked Mac and Cheese | 13

Award winning swiss and extra sharp cheddar cheeses, melted with a garlic cream sauce.

House Specials

Thursday: Southern Fried Chicken | 17

Friday: Fish Specials

Beer Battered Icelandic Cod | 14
(Additional pieces $2.00)
Baked Icelandic Cod | 14

Saturday Night Prime Rib | 12 oz. 25, 14 oz. 27

Slow roasted and carved to order. We offer two cuts to satisfy any appetite.

Sunday Brunch Buffet 10am-2:30 | Adults 15, Seniors 13, Children 10

Eggs, French Toast, bacon and sausage to start, four entrees with 3 sides, juices and a scrumptious dessert station with our famous bread pudding.
 
*19% gratuity added to parties of 8 or more.
*10% service fee for all to go orders.

Kids Menu

 

 

All items can be ordered with French Fries for $2.50 extra. 

 

Hot Dog with Kettle Chips | 5.99

Macaroni & Cheese with Kettle Chips | 5.99

Corn Dog with Kettle Chips | 5.99

Chicken Fingers with Kettle Chips | 5.99

Friday Night Fish Fry with Kettle Chips | 5.99

French Fries | 2.50

Banquet & Catering

Welcome

Thank you for considering the Old Feed Mill for your upcoming event!

Unforgettable weddings, unique corporate meetings, festive celebrations and fascinating group tours—The Old Feed Mill is the perfect choice for your upcoming event.

The Old Feed Mill is no ordinary place. Beautiful and historic, full of light and with a delightful décor—The Old Feed Mill is country elegance and dining excellence. Enjoy the very best in cooking, both country-style and gourmet, served in charming surroundings by a warm and friendly staff. Whether your group is large or small, formal or informal, young or old, The Old Feed Mill welcomes you.

Weddings and Parties

Location is everything and that’s certainly the case when it comes to your wedding. In a small, country village nestled amid a rolling landscape of farms, prairies and woodlots, you’ll find The Old Feed Mill.

The harmony of the landscape and the rural history of the small country village can be seen in every detail of The Old Feed Mill. Rough sawn beams, original wood floors and authentic stonework blend together with the unique décor to create a sense of country elegance.

At The Old Feed Mill you will truly get a location as historic as the day. Beautiful authentic surroundings, friendly service and great home cooking awaits. With its ample parking and close proximity to dozens of lodging options on the west side of Madison or Spring Green. It is the perfect place to hold your wedding, reception and special gatherings.

Just a few miles from The Old Feed Mill is the Barn at Sugarland which is an ideal venue for receptions up to 300 guests. A charming Country Estate Sugarland has become a premier wedding destination and The Old Feed Mill is proud to be the exclusive caterer for food and beverage.

Groups

Your special event or celebration deserves a special venue. Whether it’s a group meeting or a corporate event, The Old Feed Mill has a rare charm and beauty you will not find in any other banquet facility.

The wide range of country style and gourmet menu options, excellent service and charming décor makes it a top-notch facility for nearly any group meeting or event, Christmas parties, birthdays, anniversaries, reunions and corporate meetings—The Old Feed Mill is the perfect place for all of these events. And The Old Feed Mill is only minutes from Madison and dozens of lodging options.

Our second floor Banquet area accommodates up to 175 guests. There are 2 areas accommodating 75-100 guests each. For larger groups The Barn at Sugarland can accommodate up to 300 guests in a rustic Wisconsin Barn.

Customize

The Following are suggested meal and beverage options. These are guidelines only – we will be happy to work with you to customize your event to meet your specific needs.

Please contact us at your convenience to schedule an appointment to review our facility and discuss your event.
Call me, Nancy, today at 608-795-4909 to arrange your wedding, group event or motor coach tour stop.

Breakfast and Brunches

Includes fresh brewed coffee, herbal tea, milk and assorted juices.

CONTINENTAL BREAKFAST | $7.50

DELUXE CONTINENTAL BREAKFAST | $9.25

Assorted chilled juices, fresh seasonal fruit and fresh baked Danishes, muffins and bagels.

COUNTRY BREAKFAST BUFFET | $13.50

Assorted Chilled juices, Assorted breakfast pastries or, homemade breads, jams and jellies, fresh fruit platter, farm fresh scrambled eggs, French toast, bacon, ham or sausage (select 1 or 2), hash browns.

FARMHOUSE BRUNCH | $24.50

Assorted Chilled juices, Assorted breakfast pastries or, homemade breads, jams and jellies, fresh fruit platter, farm fresh scrambled eggs, French toast, bacon, ham or sausage (select 1 or 2), hash browns.
Add 2 entrée selections from the Traditional Dinner Buffet menu.

Luncheon Buffet

Includes a non-alcoholic beverage (Minimum of 25ppl)

SANDWICH BUFFET | $12.75/person

Selection of sandwiches served with choice of 2: Pasta Salad, Potato salad, Seven Layer Salad, Vegetable Tray, Broccoli Salad, Soup. Also included are pickle spears and chips. Selection of bars and cookies (add $2.50)

DELI BUFFET | $13.25/person

Price includes:

• Sliced honey roast turkey, hickory smoked ham and lean roast beef
• Sliced Wisconsin cheeses
• Assorted bread
• Romaine lettuce, sliced tomatoes
• One bowl of pickle spears and red onion slices
• Choice of two: Potato salad, pasta salad, baked beans, or homemade soup.
• Selection of bars and cookies (add $2.50)

WISCONSIN COOKOUT | $18.50

Grilled chicken breasts, beef patties, bratwurst, baked beans, country potato salad, creamy Cole slaw, lettuce, tomatoes, onions, pickles, sliced Wisconsin cheese, rolls. Add a selection of bars and cookies. (add $2.50)

BARNYARD BARBEQUE BUFFET | $18.50

Pulled barbeque pork and grilled marinated chicken breast served with buns, coleslaw, buttered corn on the cob, potato salad and baked beans.

HIGH TEA LUNCHEON BUFFET I | $17

Hot water with a selection of flavored teas, coffee and fruit punch accompanied with assorted tea sandwiches, cheese tray, vegetable tray, fruit salad, pasta salad, and assorted bars.

HIGH TEA LUNCHEON BUFFET II | $15

Hot water with a selection of flavored teas, coffee and fruit punch accompanied with assorted tea sandwiches, choose two of the following: vegetable tray, fruit salad, pasta salad or Broccoli salad, and assorted bars.

CHILI LUNCH | $14

Wisconsin cheese display, crackers, 7-layer salad, fresh baked bread bowls, your choice of either: meat, chicken or vegetarian chili.

Plated Luncheons

Or Hot Lunch Buffet—Choose 2 entrees for Buffet Service. Includes mixed greens salad, fresh baked breads, starch, vegetable and non-alcoholic beverage.
2 Entrees | 18.50

LUNCHEON SANDWICH | $9

Your choice of honey roasted turkey, hickory smoked ham, lean roast beef, tuna or chicken salad served on a choice of wheat, rye or Kaiser roll. Served with potato chips or pasta salad.

CHICKEN POT PIE | $11.50

The Mill’s version of a traditional favorite. Savory chicken, simmered in a rich creamy sauce with onions, celery, carrots and peas. Served in a homemade bread bowl.

MILLER’S MEAT LOAF | $12.50

Mixture of ground Angus beef and Italian sausage with a mushroom gravy, served with seasonal vegetables, and garlic mashed potatoes.

CHICKEN MARSALA | $12.50

Chicken cutlets accented with a rich marsala sauce filled with sauté mushrooms served over garlic-mashed potatoes with seasonal vegetables.

FORK TENDER POT ROAST | $12.50

The Mill’s staple, slow roasted beef, served with the vegetable du jour, garlic mashed potatoes and a rich pan gravy.

BAKED MAC & CHEESE | $11.50

Wisconsin cheeses with a garlic cream sauce, crusted and baked to perfection.

CHERRY CHICKEN | $13.50

Grilled Chicken Breast with a cherry tarragon cream Sauce. Served with our house pilaf and vegetables.

LEMON CAPER SALMON | $14.50

Served with rice pilaf, and Seasonal vegetables.

BOURBAN SMOKED PORK LOIN | $12.50

Pork Loin, smoked in house, then sauteed and served with the vegetable du jour and garlic mashed potatoes.

MUSHROOM STRUDEL | $13.50

Portabella and button mushrooms, onions, goat cheese, roasted red pepper and Arborio rice wrapped in phyllo dough and served with porcini mushroom béchamel and seasonal vegetables.

Family-Style Dinner

Includes a salad, garlic mashed potatoes or oven roasted red potatoes, seasonal vegetables, small beverage and fresh baked bread. Can substitute Lemon Rosemary Chicken, BBQ Chicken, Beer Battered Cod, or Baked Cod for one of the entrees.
Mushroom Strudal can be substituted for 2.50.

The Old Feed Mill Fork Tender Pot Roast & Cider Roast Chicken | $22

Served Family Style

The Old Feed Mill Traditional Buffet

Minimum of 30 guests
Two Entrees | $24, Three Entrees | $27
 
Entrée Choices

Included with the Traditional Buffet:

• Vegetable Tray, a Salad accompaniment, a Starch accompaniment, and a Vegetable accompaniment
• Fresh Baked Bread and butter
• Coffee, Tea, Milk upon Request

The Old Feed Mill Chef’s Choice Buffet

Minimum of 30 guests
Two Entrees | $27, Three Entrees | $30

 

Entrée Choices

Included with the Chef’s Choice Buffet:
Vegetable Tray, Salad accompaniments, a Starch accompaniment, and a Vegetable accompaniment. Fresh Baked Bread and butter. Coffee, Tea, Milk upon Request.

Chef’s Specialty Dinner Buffet

Two Entrees | $32, Three Entrees | $36

Entrée Choices

Pair Any of Chef’s Choice options with the following:

• Prime Rib of Beef *
• Whole Roasted Beef Tenderloin*
• Florentine Stuffed Chicken Breast
• Pork Tenderloin Roulade w/ Bread Stuffing and Cranberry demi Glace
• Chef carved option $50/hr per attendant*

Included with the Chef’s Specialty Buffet:
Vegetable Tray, Two Salad accompaniments, a Starch accompaniment, and a Vegetable accompaniment. Fresh Baked Bread and butter.

Plated Dinners

Please limit your selections to two meat entrees, one vegetarian selection and one children’s meal.
(There is an additional fee of $2.50 per person to add additional entrees)
When choosing more than one entrée, please select the same salad, potato, and vegetable for all entrees.
When choosing more than one entrée you must have a place card for each guest including their meal choice.
Meal choices can be shown by using different colored paper, different colors of ink, ribbons, stickers, stamps, etc.
Hint: When designing your name cards do not use similar colors or gems as they are hard to see in dim lighting and will slow down table service.

Dinners include Fresh Garden Salad, Your Choice of Vegetable, Your Choice of Potato. Pasta or Rice. The Mill’s homemade bread, Coffee, Tea or Milk Upon Request.

Poultry Selections

Cider Roast Chicken | 24

Half a chicken, brined in apple cider, crusted with spices and oven roasted until tender.

Airline Cut Cider Roast Chicken | 24

Semi-Boneless Chicken Breast brined in apple cider, crusted with spices and oven roasted.

Cherry Chicken | 24

Sautéed Chicken Breast with a cherry tarragon cream Sauce.

Chicken Dijon | 24

Dijon butter, and parmesan crusted chicken breast. Oven roasted, and topped with a delightful Dijon mustard sauce.

Chicken Marsala | 24

Sautéed Chicken breast smothered in Marsala Sauce of portabella mushrooms, marsala wine and heavy cream.

Lemon Chicken Picatta | 24

Chicken breast, lightly breaded, seasoned and sautéed. Served with a lemon caper buerre blanc sauce.

Florentine Stuffed Chicken Breast | 26

Baked Chicken breast stuffed with spinach and smoked Gouda with a creamy white sauce.

Pork Selections

Cuban BBQ Pork Shoulder with Apple Cider BBQ Sauce | 24

Smoked in house and served with an Apple Cider BBQ sauce.

Bourbon Smoked Loin with Onion Marmalade | 24

Bourban smoked Pork Loin topped with an onion marmalade.

Pork Tenderloin Roulade | 28

Tender Pork Tenderloin stuffed with a bread stuffing and cranberry demi glace

Barbeque Back Ribs with BBQ Sauce | 27/half

Tennessee rubbed pork ribs, slow smoked to perfection, with a house made BBQ sauce.

Cashew Crusted Pork Loin with Apple Béchamel | 26

Pork loin chops egg dipped and crusted with cashews, then sautéed and served with an apple béchamel sauce, garlic mashed potatoes and seasonal vegetables.

Seafood Selections

Stuffed Shrimp | 32

Five large shrimp stuffed with Crabmeat, onions, peppers, garlic, herbs and Parmesan cheese atop lemon beurre blanc sauce. Served with Rice pilaf.

Honey Dijon Glazed Salmon | 25

Salmon with Lemon Caper Beurre Blanc | 25

Amaretto Salmon | 25

8 oz Atlantic Salmon with Butternut Amaretto sauce. Mixed vegetables.

Specialty Combo Selections

Roast Strip loin and Stuffed Shrimp | 35

Three large gulf shrimp stuffed with crabmeat, onions, peppers, garlic, herbs and parmesan cheese atop sauce beurre blanc accompanied by Strip Loin medallions.

Prime Rib served with Au Jus and Seared Scallops | 36

Grilled Filet of Sirloin with Fresh Atlantic Salmon | 33

Marsala Chicken and Beef Filet | 36

Sauteed boneless breast of chicken in Marsala wine sauce accompanied by grilled tenderloin of beef with roasted garlic sauce.

Stuffed Shrimp and Filet | 38

Three large gulf shrimp stuffed with crabmeat, onions, peppers, garlic, herbs and parmesan cheese atop sauce beurre blanc accompanied by a petite grilled Beef tenderloin filet.

Vegetarian Selections

Mushroom Strudel | 24

Portabella and button mushrooms, onions, goat cheese, roasted red pepper and Arborio rice wrapped in phyllo dough and served with porcini mushroom béchamel and seasonal vegetables.

Quinoa and Walnut Stuffed Acorn Squash (Vegan Option) | 24

Acorn Squash stuffed with quinoa and walnuts with an apple cider reduction sauce.

Egg Plant Parmesan | 23

Lightly seasoned and sautéed eggplant cutlets layered with Mozzarella cheese and Marinara sauce. Topped with Wisconsin parmesan cheese.

Pastas

Chicken Alfredo | 23

Roasted garlic parmesan cream sauce over penne pasta.

Three Cheese Lasagna | 21

Vegetarian Lasagna | 21

Traditional Lasagna with meat sauce | 23

Baked Macaroni and Wisconsin Cheeses | 21

Award winning swiss and extra sharp cheddar cheeses, melded with a garlic cream sauce, crusted and baked to perfection.

Plated Dinner and Buffet Accompaniments

Salad Accompaniments

Mixed Greens Salad, Caesar Salad, Fresh Fruit Salad, Fresh Fruit Tray, Potato Salad, Creamy Style Cole Slaw,
Italian Pasta Salad.

Starch Accompaniments

Garlic Mashed Potatoes, Rosemary Roasted Red Potatoes, Parsley buttered red potatoes, Baked Potato,
Wild rice pilaf, Twice Baked Potatoes and AuGratin potatoes for an extra $.75

Vegetable Accompaniments

Seasonal Vegetables in a garlic infused olive oil, Carrots and apples in a butter and brown sugar, Roasted Yellow Squash with Zucchini, Green Beans Almandine, Buttered Green beans, Sauteed Asparagus in season, Steamed Broccoli.

The Old Feed Mill Appetizer Buffet

This is a sample menu, we will be happy to help you customize a menu to meet your needs.
The appetizer buffet is based on 1-1/2 hours of service (30 person minimum is required.) 25 per person.
 
Included with your choices:
Assorted Wisconsin Artisan Cheese selections served with crackers, chilled vegetable tray, fresh seasonal fruit, Wisconsin cheese spread w/The Mills house made bread and dessert display.

 

Please note: It is State of Wisconsin Health Department policy that any leftovers after a banquet are not allowed to be taken by the guests.
Menu prices subject to change without notice

Stationary Hors d oeuvres

Fresh Fruit Tray | $125

Sliced Seasonal Assortment

Taste of Wisconsin Cheese Tray | $100

Taste of Wisconsin Cheese & Sausage Tray | $120

Fresh Vegetable Tray | $80

Smoked Salmon Display | $225

Whole smoked salmon served with cocktail rye, shaved red onions, seasoned cream cheese and capers.

Jumbo Gulf Shrimp Cocktail Display | $175

Served with Cocktail Sauce and fresh lemons. Price per 50 pieces.

Local Artisan Cheese, Sausage and Fruit Display | $5.50 per person

Featuring award winning Wisconsin cheeses, local sausages and fresh fruit. Local choices include: Hooks Blue Cheese, Hooks 5 year Cheddar cheese, Mill Creek Smoked Muenster and Dempler’s Baby Swiss Cheese and a variety of Sausages from Prem Meats.
Add Uplands Prairie Ridge Reserve | $6.50 per person

Chilled Hors d oeuvres

Classic Bruschetta | $2.50 each

Tomato, basil, and fresh parmesan cheese atop delicious fresh baked crostini.

Strawberry and Brie on Toast Points | $2.50 each

Assorted Mini Sandwiches | $2.50 each

You may chose two varieties ham, turkey, chicken salad or sliced roast beef. Comes with variety of different rolls.

Deviled Eggs | $1.50 each

Deli Pinwheels | $2 each

Choice of Rosemary roasted turkey with cheddar and red pepper aioli, honey glaze ham with swiss and honey Dijon, assorted vegetables and herb cream cheese.

Caprese Skewers | $3 each

Fresh cherry tomatoes, mozzarella balls and basil, topped with balsamic vinegrette.

Hot Hors d oeuvres

Package Selections

High Tea Luncheon Buffet I | $17

Hot water with a selection of flavored teas, coffee and fruit punch accompanied with assorted tea sandwiches, cheese tray, vegetable tray, fruit salad, pasta salad, and assorted bars.

High Tea Luncheon Buffet II | $15

Hot water with a selection of flavored teas, coffee and fruit punch accompanied with assorted tea sandwiches, chose two of vegetable tray, fruit salad, pasta salad or Broccoli salad, and assorted bars.

Beverages

Banquet And Catering Guidelines

ROOM RESERVATIONS

A deposit of $100 is required to secure a reservation. Unsecured reservations will be held for one week.

MENU

Menu selections must be made a minimum of two weeks prior to your event. Menu prices are subject to change. Menu prices may be guaranteed no longer than 60 days in advance of your function.

TAXES AND SERVICE CHARGES

Food and beverage sales are subject to 5.5% sales tax and a 19% service charge. Tax exempt groups must provide a copy of their tax exemption certificate.

PAYMENT

A $100 deposit is made to secure the date. A 25% deposit is required with the return of the agreed menu selection. (30 days). The estimated total bill is due a week before the event.

All account balances are payable the day of the event unless other arrangements have been made. The Old Feed Mill accepts Master Card, Visa, Discover, American Express and personal or corporate checks as forms of payment.

GUARANTEES

A final guaranteed guest count is due one week prior to the event The Old Feed Mill prepares an additional 5% food and beverage over the guarantee. For Catered events a minimum guarantee of guests must be submitted three working days prior to the event. The number of guests guaranteed may not be decreased after this point. Final billing will reflect a charge for the number of individuals served or the number guaranteed, whichever is greater.

PRIVATE ROOM AND SET UP CHARGE

A room charge of $75 for each of our dining rooms is assessed. For events using the room after 10pm an additional $50 per hour is charged.
Wedding Receptions rent the entire second floor for $600. This amount includes all setup, linens, china, and glassware. Skirting will be provided for head table, gift table, buffet and cake table. For Wedding Ceremonies a $2/chair fee is assessed.

OFF PREMISE SET UP CHARGES

Set up will be charged at the rate of $150 for all groups of 100 or less, $300 for all groups of 101-200. For larger groups, please ask for rate. This fee is not applicable to Sugarland Barn. An additional charge ($15/hour) is assessed for service personnel after four hours of service.

BAR SERVICES

On Site: At The Old Feed Mill hosted and cash bars are available. The Old Feed Mill is the exclusive provider of alcoholic beverages at Sugarland Barn– Hosted Bar packages are available. Both facilities have a $100 set up fee and $20/hr. Bartender fee.

Off Site: For off site set-up there is a Bar service fee of $1.50 per person. This includes ice, drinkware, beverage napkins, bar supplies, garnishes and purchase and set up of all mixers at your cost.

Beverages

Local Wineries

Riesling, Botham Vineyards – Barneveld, WI | Glass 6.5, Bottle 26

Sweet | Mango | Honeysuckle

Prairie Fume, Wollershiem – Prairie Du Sac, WI | Glass 7, Bottle 28

Semi Dry | Pear | Lime

Whisper (Sweet Red), Fisher King Winery – Mt Horeb, WI | Glass 8, Bottle 32

Sweet | Fruity | Apricot

Troll Town Red, Fisher King Winery – Mt Horeb, WI | Glass 8, Bottle 32

Soft | Cherry Fruit | Smooth

White Wines

Moscato, Lost Angel – California | Glass 6, Bottle 24

Sweet | Honey | Peach

Pinot Grigio, Cavit – Italy | Glass 7.5, Bottle 30

Dry | Crisp | Fruity

Pinot Grigio, Trinity Oaks – California | Glass 7, Bottle 28

Dry | Melon | Round

Sauvignon Blanc, Kenwood – Sonoma, CA | Glass 8, Bottle 32

Melon | Tropical Fruit | Off-Dry

Sauvignon Blanc, Nobilo Vineyards – Marlborough, New Zealand | Glass 9.5, Bottle 38

Grapefruit | Crisp | Dry

Chardonnay, Trinity Oaks – Washington | Glass 7, Bottle 28

Vanilla | Apple | Pear

Chardonnay, Kendall-Jackson – California | Glass 8, Bottle 32

#1 for 25 years | Oaky | Vanilla

Red Wines

Red Blend (Malbec/Syrah), Callia Bella – San Juan, Argentina | Glass 7.5, Bottle 30

Cherry | Vanilla | Hint of Sweetness

Pinot Noir, Trinity Oaks – California | Glass 7, Bottle 28

Berry | Soft | Cola

Pinot Noir, A to Z Wineworks – Oregon | Glass 9, Bottle 36

Cherry | Blackberry | Plum

Merlot, Trinity Oaks – California | Glass 7, Bottle 28

Raspberry | Vanilla | Smooth

Malbec, Terrazas – Argentina | Glass 8, Bottle 32

Plum | Spice | Cocoa

Zinfandel, Terra d’Oro – Mendoza, Argentina | Glass 9, Bottle 36

Complex | Black Fruit | Anise

Cabernet Sauvignon, Trinity Oaks – California | Glass 7, Bottle 28

Black Fruits | Good Balance | Spice

Cabernet Sauvignon, Seven Falls – Wahluke Slope, WA | Glass 9, Bottle 36

Black Cherry | Caramel | Mocha

Cabernet Sauvignon, Joel Gott “815” – Califoria | Glass 11, Bottle 44

Blackberry | Mocha | Full-Bodied

Sparkling Wines

Moscato d’Asti, Cupcake – Piedmont, Italy | Glass 6.5, Bottle 26

Sweet | Apricot | Honey

Prosecco, Lunetta – Italy | Glass 7, Bottle 28

Dry | Apple | Lime

House Wine

Sycamore Lane – White Zinfandel, Pinot Grigio, Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir | Glass 6, Bottle 24

What’s on Draft

A diverse mix of breweries & flavor profiles | 3.5 Mug, 5 Pint, 17 Pitcher

Lake Louie Brewing – Arena, 6 miles west

Warped Speed (Scotch Ale – dark/full-bodied)

Capital Brewery – Middleton, 17 miles east

Maibock, Lakehouse, Octoberfest, Winter Skal (Seasonal Rotation)

New Glarus Brewing Company – New Glarus, 30 miles south

Spotted Cow (Wisconsin Farmhouse Ale)

Ale Asylum – Madison, 30 miles east

Hopalicious (American Pale Ale – piney bitterness)

Local Brews from the Bottle – Best of the Best

Lake Louie Brewing – Arena

Kiss the Lips (India Pale Ale)
Arena Premium (Pale Ale – malty/ tongue tingler)

New Glarus Brewing Company – New Glarus

Seasonal Rotation, ask your server
Moon Man (No Coast Pale Ale – bright/bold hops)

Capital Brewery – Middleton

Supper Club (Wisconsin Lager – mild/ bittering/ drinkability)
Wisconsin Amber (caramel malts/ clean hops)

Karben4 – Madison

Fantasy Factory (India Pale Ale – balanced/ citrus aroma)
Arena Premium (Pale Ale – malty/ tongue tingler)
Block Party (Amber Ale – crisp/clean/flavorful)

Ale Asylum – Madison

Velveteen Habit (India Pale Ale – floral/citrus/refreshing)

Good Brews, but not from around here

Blue Moon

Corona

Leinenkugel’s

Seasonal Rotation, ask your server
Honey Weiss – Chippewa Falls

Domestic Beers

Coors Light

Miller Lite

Miller Genuine Draft

Bud Light

O’Douls (non-alcoholic)

Malternatives

Angry Orchard Crisp Apple (Hard Cider)

White Claw (Hard Seltzer)

– Black Cherry or Ruby Grapefruit

Henry’s Hard Soda

– Grape or Orange

From the Fountain

Gray’s Soda | 4

Creme Soda, Root Beer, Orange

Coke Products | 2