MacReady Artisan Bread Company ❄

Baby spinach and artichoke hearts, creamy Parmesan cheese blend, tortilla chips and a side of sour cream and salsa 13 CHICKEN SKEWERS

Zesty marinated chicken skewers served over a Chinese noodle salad with radish, green onions, carrots, tossed with chilipoppyseed dressing 12 RENARD’S ARTISAN CHEESE CURDS

Local Renard’s cheese curds flash-fried served with horseradish

sour cream and sambal honey for dipping 10 MARYLAND-STYLE CRAB CAKES

Savory-sweet freshness you’re looking for. Served with spring mix and our house remoulade 16, add a couple of sides and make it a meal. SWEDISH MEATBALLS

A blend of pork and beef in ivory demi-glace served with lingonberries and toast points 12 COCONUT SHRIMP

Crispy fried served with Thai sweet chili sauce and fresh lime 13

SALADS

ADD TO ANY SALAD: Grilled or Crispy Chicken 6, Four Jumbo Shrimp 8

COUNTRY FARMHOUSE SALAD

Fresh greens blend tossed with vine-ripe tomato, sliced red onion, cucumber, radish, fresh mushrooms, and ripe avocado. Topped with shredded Wisconsin cheese, croutons, and your choice of dressing 12 SIDE SALAD (GF)

Fresh greens blend with vine-ripe tomato, sliced cucumber, fresh mushrooms, and shredded cheese 4 MEDITERRANEAN CAESAR SALAD

Fresh hearts of romaine tossed with garlic-herb croutons, aged parmesan and our creamy Caesar dressing. Topped with artichoke hearts, kalamata olives, and cherry tomatoes 14 GRANNY APPLE SALAD (GF)

Fresh baby spinach and granny smith apples with candied pecans tossed with wood-smoked bacon, dried cherries, and parmesan, topped with cider vinaigrette dressing 15 SALAD DRESSINGS

(MADE TO SHARE)

A hand-curated selection of Neuske’s applewood smoked ham, Klement’s summer sausage, and honey-smoked salmon, with Merkt’s sharp cheddar cheese spread, Renard’s cheeses, Monterey Jack, and English huntsman cheese. Served with lahvosh, everything flatbread crackers, and deli-style rye bread. Garnished with radishes, gherkins, housepickled onions, a side of whole grain mustard, and Dalmatia fig spread 22

SANDWICH BOARD

Served with your choice of skin-on French fries or coleslaw. Substitute sweet potato fries +3

ARGENTINE FLANK STEAK

Marinated flank steak topped with lettuce, vine-ripe tomato, sliced onion, and chimichurri on a ciabatta roll 15 BAJA CHICKEN TORTA

Grilled chili-lime brined chicken breast with

avocado, adobo slaw, and queso fresca on a ciabatta roll 14 FRIED COD PO’ BOY

Flash-fried cod with shredded lettuce, sliced tomato, dill pickles, and remoulade on a crusty French roll 15 LANDMARK CLUB

Wood-smoked bacon, deli-style turkey breast, lettuce, sliced tomato, and Swiss cheese, on sourdough toast with rosemary aioli 14 VERDURA FOCACCIA

Marinated and roasted summer squash with zucchini, portabella mushroom, and sweet red pepper with sautéed baby spinach and melted provolone on focaccia 13

ODDS & SIDES

STEAMED BROCCOLI & CHEDDAR 5 SEASONAL VEGETABLES 4 SKIN-ON FRENCH FRIES 4 SWEET POTATO FRIES 5 LOBSTER TAIL MKT

Ask your server for today’s Chef’s potato choice.

LINE-CAUGHT WALLEYE

Lightly dusted and flash-fried, served with Chef’s choice potato, house coleslaw and tartar sauce 25 STEAK FRITES (GF)

A 14-ounce char-grilled to order ribeye with maître d’hôtel butter, skin-on French fries, and a green salad 38 SEOUL-BOWL (GF) (V)

Red and white quinoa with brown rice and fresh garbanzo beans topped with cucumber, radish, green onions, roasted tomatoes, and a ginger Tamari vinaigrette 17, add shrimp 8, add grilled or crispy chicken 5, add a six-ounce tenderloin steak 10 BAKED HADDOCK (GF)

Lightly herb-seasoned and baked in a white wine and butter sauce. Served with Chef’s choice potato and house coleslaw 21 GRILLED BEEF TENDERLOIN (GF)

A 6-ounce beef tenderloin steak, grilled to order and topped with Cabernet Sauvignon demi-glace. Served with seasonal vegetables, and Chef’s choice potato 30 AWARD WINNING CARRINGTON RIBS (GF)

Dry rubbed, slow-braised and serve with your choice of BBQ or cherry BBQ sauce, a side of Chef’s choice potato, or skin-on French fries, and coleslaw. Half Rack 19, Full Rack 30 LANDMARK TRIO

A 6-ounce filet mignon with Cabernet Sauvignon demi-glace cooked to order and paired with a 5-ounce lobster tail with drawn butter and a Maryland crab cake with our house remoulade. Served with a side Chef’s choice potato MKT FISH ‘N’ CHIPS

Flash-fried cod with skin-on French fries, coleslaw, a side of tartar and lemon 17

ODDS & SIDES

STEAMED BROCCOLI & CHEDDAR 5 SEASONAL VEGETABLES 4 SKIN-ON FRENCH FRIES 4 SWEET POTATO FRIES 5 LOBSTER TAIL MKT

Each pasta dish is made to order and served with garlic bread.

CHICKEN PICCATA

Panko and herb crusted chicken cutlet over fettucine pasta with lemon caper sauce 19 CHICKEN & BROCCOLI ALFREDO

Fresh broccoli and chicken breast tossed in alfredo sauce and fettucine pasta 22 SIZZLING SHRIMP SCAMPI

Jumbo gulf shrimp sautéed in garlic butter tossed with roasted red peppers and fresh herbs. Served over fettuccine pasta 24 PENNE GIARDINO

Penne pasta tossed with sautéed artichoke hearts, roasted tomatoes, zucchini, summer squash and spinach in a light vodka sauce, with grilled chicken breast 18

FRIDAY FISH FRY

A combo of hand-breaded cod and walleye served

with skin-on French fries, rye bread, coleslaw, a side

of tartar, and a lemon wedge 22

BURGERS

All burgers are a third-pound all beef patties and served with your choice of skin-on French fries or coleslaw. Substitute sweet potato fries +3

PUB CHEESEBURGER

Topped with melted American cheese, lettuce, tomato, and sliced onion on a brioche bun 12 Add wood-smoked bacon 3 GREEN CHILI CHEESEBURGER

Stewed Hatch green chiles, white cheddar, lettuce, tomato, and onion on a brioche bun 13 HILLSIDE ROAD BURGER