Dinner

Great Beginnings

Mill Stuffed Mushrooms | 9

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

Cheese Pies | 10

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

Haystack Onions | 9

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

Bacon Wrapped Water Chestnuts | 9

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

Pecan Crusted Brie | 11

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

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.

Crab Cakes | 12

East coast Maryland Crab goes Southwest. Our Crab cakes are made with mouthwatering crab meat, sweet potatoes, peppers, and chipotle seasoning.

Soup and Salads

Side Garden Salad | 4

Side Caesar Salad | 4

Soup of the Day | Cup 4, Bowl 6

Always Homemade

Autumn Salad | 12

Blended spring mix and romaine lettuces, sliced apple, Wisconsin blue cheese crumbles, dried cherries, walnuts and sweet potato chips. Served with a Honey mustard dressing.

Classic Caesar | 12

Crisp romaine tossed with parmesan cheese, homemade garlic croutons, and classic house-made Caesar dressing.
(With grilled chicken $3.00)

Greek Salad | 14

Romaine lettuce mixed with Feta cheese, fresh dill, Artichoke hearts, cucumbers, tomatoes, roasted red peppers, and kalamata olives. Served with a balsamic vinaigrette.

From the Grill

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

*Filet Mignon | 32

Bacon wrapped, 8 oz. USDA choice filet, grilled perfectly to temp. Served with garlic mashed potatoes and vegetable medley.

*Mushroom Blue Sirloin | 24

Sirloin Steak grilled to order smothered in savory mushrooms and tangy melted blue cheese. Served with garlic mashed potatoes and vegetable medley.

*Grilled Pork Chop | 23

Chargrilled 8 oz bone-in Pork Chop. Served with garlic mashed potatoes and mixed vegetables.

*Grilled Salmon | 22

8 oz. Atlantic Salmon filet grilled to perfection. Served with wild rice pilaf and vegetable medley.

The Mill Favorites

Fork Tender Pot Roast | 19

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

Miller’s Meat Loaf | 19

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

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 vegetable medley.

Baked Mac & Cheese | 18

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

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 vegetable medley.

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 vegetable medley.

Lemon Caper Chicken Picatta | 21

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

Cider Roasted Chicken | 23

Oven Roasted half chicken, marinated in herbs and apple cider brine, Served with garlic mashed potatoes and seasonal mixed vegetables.

Seasonal Fare

Shrimp Biloxi | 25

A Creole Favorite! Tender Shrimp simmered in dark beer, butter, garlic onions and Creole seasonings. Served with crusty bread for dipping with a side of mixed vegetables.

Pork Schnitzel | 23

Breaded and sautéed pork loin medallions, served over spaetzle with a Brandy sour cream sauce with mushrooms and green onions. Served with vegetable medley.

Quinoa and Walnut Stuffed Acorn Squash | 22

Acorn Squash stuffed with quinoa and walnuts with an apple cider reduction. Served with a vegetable medley.

Pecan Crusted Salmon | 23

Delectable 8 oz. Atlantic salmon fillet rolled in pecans and sautéed golden brown. Served on Amaretto Butternut squash plate sauce with rice pilaf and mixed vegetables.

Brandied Peach and Apple Pork | 23

Char-Grilled 8 oz Bone-in Pork chop served over spaetzle with a Brandied Peach sauce. Served with mixed vegetables.

Icelandic Cod with Shrimp | 21

Icelandic Cod baked with shrimp, garlic butter, cheddar, mozzarella, and parmesan cheese. Served with garlic mashed potatoes and seasonal mixed vegetables.

 

*Consuming raw or undercooked meats, poultry, seafood and shellfish may increase your risk of food borne illness.

 

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 with tomato, lettuce and onion, with choice of swiss, cheddar or provolone cheese. Served on a Kaiser Roll.
(Add bacon, grilled onions, grilled mushrooms $1.00)

Classic Reuben | 13

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

House Specials

Thursday: BBQ Smoked Chicken and BBQ Ribs | 18

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-2:30pm | 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.

Desserts

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

Our bread is made with organic stone milled grain from the Taliesin Estate ground fresh here at The Mill.

*19% gratuity added to parties of 8 or more.

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

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

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 of the following: 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, homemade soup or chili
• 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 | $18.75

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 | $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 cheese tray, and assorted bars.

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 | 18.75 

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 vegetable medley, 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 vegetable medley.

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.

LEMON CHICKEN PICATTA | $12.50

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

LEMON CAPER SALMON | $13.50

Served with rice pilaf, and Seasonal vegetables.

BOURBON 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 vegetable medley.

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 Strudel can be substituted for 2.50.

The Old Feed Mill Fork Tender Pot Roast & Cider Roast Chicken | $23

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 | $35

Entrée Choices

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

• Prime Rib of Beef *
• Whole Roasted Beef Tenderloin*
• 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. Vegetarian entrees and children’s meals do not receive a potato or vegetable selection 

Beef Selections

Fork Tender Pot Roast | 22

Prime Rib of Beef | 30

Slow-roasted prime rib served with a beef demi glace.

STEAKS

Filet Mignon

6 oz…..34
8 oz…..36

New York Strip

10 oz…..32

Sirloin

8 oz…..28

Sauces

Mushroom Demi Glace, Béarnaise, Au Jus, and Gorgonzola cheese sauce

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. 

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 and marsala wine.

Lemon Chicken Picatta | 24

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

Wisconsin Stuffed Chicken Breast | 25

Stuffed with all the goodness Wisconsin offers: apples, wild rice, cranberries and smoked gouda cheese. Covered in a Cheese sauce.

Bacon Wrapped Stuffed Chicken Breast | 25

Bacon wrapped chicken breast stuffed with gouda cheese, peppers and cream cheese.

Pork Selections

Cuban BBQ Pork Shoulder with BBQ Sauce | 24

Smoked in house and served with BBQ sauce.

Bourbon Smoked Loin with Onion Marmalade | 24

Bourban smoked Pork Loin topped with an onion marmalade. 

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.

Salmon with Lemon Caper Beurre Blanc | 25

Salmon Filet topped with a lemon bueere blanc sauce.

Pecan Crusted Salmon | 25

8 oz Atlantic Salmon crusted with pecans and served with Butternut Amaretto sauce.

Crab Stuffed Whitefish | 26

With a lemon butter sauce.

Stuffed Filet of Sole | 26

Sole filet stuffed with a spinach stuffing. Served with a tomato basil sauce.

Specialty Combo Selections

Grilled Sirloin 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 | 22

Vegetarian Lasagna | 22

Traditional Lasagna with meat sauce | 23

Baked Macaroni and Wisconsin Cheeses | 22
Award winning swiss and extra sharp cheddar cheeses, melded with a garlic cream sauce, crusted and baked to perfection.

Gourmet Macaroni and Cheese | 27
Add crabmeat or lobster to the traditional favorite.

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, Roasted Root Vegetables, 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 | $130

Sliced Seasonal Assortment

Taste of Wisconsin Cheese Tray | $110

Taste of Wisconsin Cheese & Sausage Tray | $125

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.

Layered Taco Dip & Tortilla Chips | $75

Lettuce, Tomato, Black Olives, Cream Cheese, Cheddar Cheese, Onions

Beer Cheese Dip | $50

Serves 100

A Wisconsin classic: Amber beer, cream cheese, cheddar and ranch combine to make a tasty favorite. Served with pretzels and crackers.

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 | $2.75 each

You may choose 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.

Smoked Salmon Crostini | $3 each

Herbed cream cheese topped with smoked salmon, radish and cucumber.

Hot Hors d oeuvres

Package Selections

High Tea Luncheon Buffet | $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 20% 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 $650. 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 $2.50/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: 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 and Cash Bar is available. Both facilities have a $100.00 set up fee and $20.00/ 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