DINNER MENU

“Man in his hunger for faith will feed his mind with the nearest and most convenient food.” – Scott



Fitzgerald’s menu can be described as fun pub fare perfect for sharing while enjoying a beer or cocktail. With items including nachos, wings, burgers and pizzas – Fitzgerald’s is St. Paul’s go-to for fun classic bar food.


Starters


CHICKEN WINGS
buffalo, house dry rub, or sweet chili-lime | 10

DEVILED EGGS
six per serving | 6

FRIED ST. LOUIS-STYLE RIBS
buffalo, mustard bbq, or sweet chili-lime | 12

CHICKEN LIVER MOUSSE
herb gelee, warm baguette | 9


JALAPEÑO &CHEDDAR CROQUETTES
béchamel, cheddar, fresh jalapeño | 9

NACHOS
choice of braised beef or marinated chicken,
cheese, pickled jalapeño, sour cream, salsa, black olives | 12

ONION CHIPS
breaded, harissa mayo | 8

FRIES
roasted garlic mayo | 6

SOUPS & SALADS

add chicken to any salad for 3
add steak to any salad for 6

SOUP OF THE DAY
please ask your server for today’s selection | MP

FRENCH ONION SOUP
crouton, gruyère | 8

HOUSE GREENS
radishes, shaved fennel, roasted garlic vinaigrette | 6

CAESAR SALAD
parmesan, anchovy, croutons | 6 / 11

WEDGE SALAD
iceberg lettuce, apple, bleu cheese, candied walnuts, pickled celery | 9

CHEF’S SALAD
mixed greens, ham, turkey, egg, tomato, cheddar, black olives, sunflower seeds, choice of dressing | 12

NIÇOISE SALAD
seared tuna, mixed greens, tomato, kalamata olives, green beans, red potatoes, anchovy, hard-boiled egg, roasted garlic vinaigrette | 15

ENTRÉES


STEAK AU POIVRE 6 oz. bistro filet, brandy, shallots, demi-glace, cream, green peppercorn, potato purée | 24

MOULES-FRITES mussels, white wine, garlic, shallots, parsley, butter, fries | 16

FARFALLE italian sausage, roasted red pepper, broccoli, kalamata olives | 17

CHICKEN UNDER A BRICK boneless half chicken, potato purée, green beans, pan jus | 22

BONELESS PORK CHOP 12 oz. boneless pork loin chop, bacon, roasted garlic, roasted fennel, roasted garlic vinaigrette | 23

RISOTTO butternut squash, toasted pumpkin seeds, pumpkin seed oil | 15

SEARED SALMON parsnip purée, crispy parsnips, mushroom conserva, broken parsley-lemon viniagrette | 23

SANDWICHES & BURGERS

all burgers are made with dry-aged chuck, sirloin, and brisket. served with choice of french fries, slaw, or side salad.
add onion chips for 2. add bacon for 2.


CHEESEBURGER tillamook cheddar, lettuce, tomato, raw onion | 13

MUSHROOM & SWISS BURGER caramelized onions, garlic mayo | 15

FITZ BURGER american cheese, lettuce, dill pickle, russian dressing | 15

TURKEY BURGER cranberry jam, arugula, mayo | 14

GRILLED CHICKEN & BRIE green apple, roasted garlic mayo | 13

FRIED FISH SANDWICH beer-battered, american cheese, shredded lettuce, tartar | 13

PHILLY CHEESESTEAK thin sliced ribeye, grilled onion, housemade cheese whiz | 15

PIZZA


CHEESE | 11

SPANISH CHORIZO & CARAMELIZED ONION | 13

BROCCOLI & ROASTED GARLIC CREAM | 12

BUILD YOUR OWN PIZZA
1.5 per topping, chef recommends three

pepperoni
sausage
mushrooms
bacon
spanish chorizo
ham
pineapple

green olives
kalamata olives
sliced red onion
caramelized onion
broccoli
jalapeños
sauerkraut