“Colby Jack Pub Burger”
We set out to create a bold twist on our classic ButterBurger®. The result was Culver's Colby Jack Pub Burger. Now for a limited time, experience one layer of unbelievable flavor after another. Here's a look at what's to love.
“Hand-Battered Perfection”
Culver’s North Atlantic Cod is caught north of the Arctic Circle. Hand battered and faithfully prepared from a generations-old Culver family recipe, here’s why you won’t find a better-tasting fish sandwich or dinner anywhere else.
“100% Midwest Raised”
100% Midwest-raised beef seared after your order and served on a lightly buttered toasted bun—that’s all there is to it! Taste the care and quality that goes into every Culver’s ButterBurger.
“Naturally Tender”
Plump, juicy and 100% natural, our Chicken Tenders come from chickens certified humanely raised on a high quality diet of soy and grain without antibiotics.
“Flavor of the Day”
Made in small batches right in the restaurant using real Wisconsin dairy and the choicest ingredients, Culver’s Flavor of the Day is always worth the trip.
“Our Signature Combination”
Hardwood-smoked, center-cut bacon meets chocolaty thick Fresh Frozen Custard, here’s why Culver’s Bacon Deluxe and a Chocolate Shake are a match made in heaven.
“True Blue Value”
From insisting on only the finest, freshest local ingredients to treating every guest to service with a smile, it all adds up to a little something we call: “True Blue Value.” See for yourself why we do things the way we do at Culver’s.
“Family Farm Fresh”
Culver’s Fresh Frozen Custard is made in small batches, throughout the day right in our restaurants, using real Wisconsin dairy produced by local family farms. If you’ve never tried our Fresh Frozen Custard, we’ll bet the farm you’ll love it.
“Real Wisconsin Cheese”
Feast your eyes on Culver’s Three Cheese ButterBurger (one of Culver’s Daily Feature menu items), prepared to order using fresh, never-frozen, Midwest beef topped with real Wisconsin cheddar, Swiss and American. It’s a fitting tribute to Wisconsin’s proud cheese-making tradition.
