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VIDALIA ONION RINGS
WITH CHIPOTLE MAYO
SPECIALS FOR THE WEEK OF
MAY 20 - MAY 23
LUNCH SPECIALS
CURRIED CHICKEN SALAD CASHEW CROISSANT
Homemade curried chicken salad with dried cranberries and cashews. Topped with lettuce, tomatoes, red onions, and pepperjack cheese. Served on a mini croissant with your choice of french fries, house chips, coleslaw or pasta salad and a crisp pickle.
Soup & Half Sandwich...$6.95
Salad & Half Sandwich ….$6.95
THICK CUT CORNED BEEF
Thick cut corned beef topped with red onions, coleslaw, melted Wisconsin Swiss cheese, and horseradish sauce. Served on grilled dark rye bread with your choice of french fries, house chips, coleslaw, or a deli salad, and a crisp pickle. $8.95
STRAWBERRY FIELDS FOREVER SALAD
Tender mixed greens, topped with sliced fresh strawberries, red onions, crumbled feta cheese, toasted almonds, candies pecans, and a strawberry balsamic vinegar. $8.95
Add grilled chicken for only $2.50
MAHI SANDWICH
Tender Mahi Mahi grilled with a citrus grill seasoning. Topped with red onion, lettuce, melted provolone cheese and chipotle mayo on grilled ciabatta bread. Served with your choice of house chips, french fries, coleslaw, deli salad and a crisp pickle. $10.95
FRESH LAKE PERCH
Lightly hand breaded and deep fried to a golden brown. Served with tartar sauce, coleslaw and your choice of potato. $14.95
**Try an order of sweet potato fries**
*All items and prices subject to change at any time without notice
DINNER SPECIALS
MEDITERRANEAN GRILLED CHICKEN
A grilled chicken breast with kalamata olives, sun dried tomatoes, red onions, artichoke hearts, fresh spinach leaves, and gorgonzola cheese. Served on a bed of wild rice blend.$13.95
STUFFED CUBAN PORK LOIN
Tender pork olin filled with ham, swiss cheese, dill pickle and German mustard. Grilled to a golden brown and served on a bed of roasted garlic mashed potatoes, finished with fresh sauteed vegetables. $13.95
LAMB CHOPS
8 oz. tender lamb chops broiled to perfection. Served with a mint demi glace, wild rice blend, and fresh sautéed vegetable.
One chop…$16.95 Two Chops…$26.95
FROG LEGS
Dipped in our own Hacker Pschorr beer batter and deep fried tro a golden brown.
Served with your choice of potato, and tartar sauce. $12.95
ATLANTIC SILVER SALMON
Fresh broiled salmon topped with Buerre Blanc sauce (cream reduction with a hint of dill).
Served over angel hair pasta with fresh sauteed vegetables. $14.95
*Above specials are served with a cup of homemade soup OR a crisp garden salad of mixed greens*
STRAWBERRY FIELDS FOREVER SALAD
Tender mixed greens, topped with sliced fresh strawberries, red onions, crumbled feta cheese, toasted almonds, candies pecans, and a strawberry balsamic vinegar. $8.95
Add grilled chicken for only $2.00
Featured Appetizer
Calamari
Flash fried, served on a tomato caper sauce.
$7.95
WEDGE SALAD
A wedge of iceberg lettuce on a bed of romaine topped with creamy bleu cheese, bleu cheese crumbles, french dressing, crumbled bacon, and grape tomatoes.
$3.95 with meal
$4.95 ala carte
*All items and prices subject to change at any time without notice*
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 Mark’s East Side has been family owned and operated since 1967. The original building was built in 1948 as a restaurant, called the Normandie. After 19 years, 3 different owners and a couple of fires, the then closed restaurant was purchased by Mark’s parents, Bill and Jan Dougherty in July 1967. They reopened the restaurant and changed the name to “Chef Bills”. Bill (a long standing area chef) ran the kitchen and Jan ran the front of the house for fifteen years with much success and two expansions to the building.
During this time Bill and Jan’s son Mark worked as a dishwasher and bus person. At age fifteen, under the guidance of his father he started cooking. After graduating from UW Oshkosh in 1982, Mark took over the management and business operations of the restaurant. In 1987 Mark decided to put his own stamp on the restaurant with an extensive dining room remodeling and changed the name to Mark’s East Side.
Through the years there have been numerous remodeling projects and a kitchen expansion in 1999. Family is important to the business, with love, support and help from Mark’s wife Lori and two sons, Will and Riley. Mark believes that the secret to success is in attention to the smallest details.
Mark and his staff hope you enjoy your visit with us. We pride ourselves in using the highest quality products and freshest ingredients available. Please come back soon and visit us again with your family and friends. Next time out, make it Mark's.
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