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

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
green apples, roasted garlic vinaigrette | 6

CAESAR SALAD
parmesan, anchovy, croutons | 9

WEDGE SALAD
iceberg lettuce, red onion, tomato, sunflower seeds, bleu cheese dressing | 9

COBB SALAD
bacon, avocado, tomato, bleu cheese crumbles, scallions, hard-boiled egg | 11

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 shrimp, broccoli, tomato, garlic, chili flakes | 17

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

BONELESS PORK CHOP 12 oz. boneless pork loin chop, dijon and pickle cream sauce, green beans, potato purée | 23

FETTUCINE alfredo sauce, parmesan, sun-dried tomato, asparagus | 15

SEARED SALMON wild rice pilaf, mushroom conserva | 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 green chile, avocado, sprouts, harissa 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