By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Aug 28, 2018 at 9:06 AM

Red Lion is changing things up at its Tannery Row location at 1850 N. Water St.

In fact, a brand new menu showcases a variety of old favorites (think Scotch eggs, its Reuben and Shepherd's pie), a few updated British classics and a collection of fresh new dishes.

Among new starters, you’ll find a number of new shareable items including "Rouge" Lion Poutine with thick cut English chips, house gravy and Clock Shadow Creamery cheese curds ($9.99) along with British Nachos, a familiar favorite kicked up with diced bangers, bacon, baked beans, tomatoes, mushrooms and scallions ($13.99).

They’ve also revamped the pub’s fried cheese curds (in a very good way). Order them up and you’ll get a generous portion of Clock Shadow Creamery cheese curds coated in a light and flavorful Spotted Cow beer batter. They’re served with a side of ranch dressing for $9.99.

Lighter, fresh options include a Somerset chopped salad featuring chopped romaine, apples, green onions, sharp cheddar, hard boiled egg, bacon, pretzel croutons and honey mustard dressing ($9.99, also available as a vegetarian option without bacon).

There's also the Oceanic sandwich featuring Atlantic salmon, herbed mayonnaise, cucumbers, lettuce, tomatoes and red onions on a baked baguette ($14.99). You’ll also find a toasted baguette filled to the brim with roasted summer squash, red peppers, onions, lettuce and feta cheese along with a flavorful sun-dried tomato pesto ($10.99). It comes complete with a side Caesar salad.

Their classic English fish and chips has been upgraded with hand-cut cod loin in Spotted Cow beer batter, served with British chips, rye bread, coleslaw, mushy peas, tartar sauce and a side of Lions’ curry sauce ($13.99). If you’d prefer something light and fresh, try out the Caribbean salmon, a grilled filet of Atlantic salmon served with curried rice, mango salsa and chimichurri sauce ($16.99).

Or you could get some of those same fresh flavors in the new, fresh fish tacos featuring beer-battered cod served in flour tortillas with freshly-flavored, slightly kicky mango salsa and a side of rice and black beans ($13.99).

If fall comfort food is more your speed, there’s always pot roast, braised in Guinness and served with cauliflower mash, roasted vegetables and house gravy ($15.99).

Beginning in September, Red Lion will also launch a series of new daily specials.

  • Mondays will feature service industry brunch from 10 a.m. to 2 p.m. (bonus: enjoy a pub favorite and you'll get a British pint free)
  • Tuesday nights mean $2 tacos and $5 Altos margaritas
  • Wednesdays are for day drinking with happy hour specials all day long
  • Thursday brings $0.60 wings, $4 taps and $12 pitchers (rotating selections)
  • Friday it’s buy-one get-one fish dishes all day long

Red Lion Pub 

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.