SPRING DINNER MENU
Starters
| Smoked trout english muffin, aioli, chili flake, oregano, fennel | 18 |
| Glazed pork belly, apple purée, soy caramel, frisée | 18 |
| REDD wings, thai chili glaze, sesame seed | 18 |
| Chopped salad, radicchio, arugula, salame, provolone, olive, ceci bean, pepperoncini | 16 |
| *Tuna tartare, avocado, asian pear, apple mustard vinaigrette, fried rice | 21 |
| Maine lobster risotto, lemon confit, truffle oil, watercress | 25 |
| Gnocchi “cacio e pepe”, sausage, garlic breadcrumb, pecorino | 18 |
Wood FIred
| Tomato pizza, garlic, oregano, chili flake, no cheese | 17 |
| Roberta’s Bee sting pizza, soppresata, mozzarella, honey, chili flake | 21 |
| Prosciutto pizza, fontina, arugula, parmesan | 21 |
| Mozzarella pizza, tomato, basil, parmesan | 19 |
MAINs
| Grilled NY strip, potato leek gratin, mushrooms, asparagus, porcini-gorgonzola cream sauce | 54 |
| Rigatoni bolognese, parmesan, basil | 31 |
| Bouillabaisse, cipollini, calamari, mussels, crostini, saffron aioli, herbs | 35 |
| **Caramelized scallops, cauliflower, caper, raisin, almond | 21/42 |
| Grilled chicken, brown butter pomme purée, onion, kale, shallot-mushroom jus | 35 |
| Wild fluke, clams, chorizo, jasmine rice, curry nage | 42 |
| Chickpea tagine, couscous, Moroccan spices, saffron, yogurt, mint, pinenut | 24 |
Sides
| Utica greens, escarole, prosciutto, pecorino, breadcrumb | 12 |
SPARKLING
| KILA Cava Brut, NV, Penedèsq, SP | 13 |
| PIERRE SPARR Cremant, NV, Alsace, FR | 16 |
ROSÉ
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
| MIRABEAU, ‘X’ Dry Rosé, 2023, Provence, FR | 15 |
WHITE
| HERMANN J. WIEMER Dry Riesling, 2022, Seneca Lake, NY | 14 |
| BERNARD DEFAIX Petit Chablis, 2022, Bourgogne, FR | 16 |
| MOUNT EDEN VINEYARDS Chardonnay, 2020, Edna Valley, CA | 17 |
| CHARMES DE LOIRE Sauvignon Blanc, 2022, Loire Valley, FR | 16 |
RED
| GD VAJRA, “ALBE” Barolo, 2019, Piedmont, IT | 20 |
| E. GUIGAL Côtes du Rhone, 2020, Rhone Valley, FR | 15 |
| TREFETHEN, “ESHCOL” Cabernet Blend, 2021, Napa Valley, CA | 19 |
| ELK COVE, “ESTATE” Pinot Noir, 2022, Willamette Valley, OR | 17 |
| MOULIN-A-VENT, “COUVENT DES THORINS" Beaujolais, 2020, Bourgogne, FR | 16 |
Cocktails
| THE REMEDY Ten to One dark rum, pineapple, lime, ginger syrup | 14 |
| THE BREEZEY La Gritona Reposado tequila, shiso bitters, jasmine green tea, Fever Tree tonic | 14 |
| THE GINGER ONE Ginger-infused vodka, ginger beer, citrus, tropical fruit, CO2 | 13 |
| ‘HOW TO DISAPPEAR COMPLETELY’ Four Roses bourbon, St. Elizabeth’s Allspice dram, Punt e Mes, Cardamaro | 17 |
| ANN’S MANHATTAN Rittenhouse rye whiskey, Carpano Antica, brandied cherry juice, Angostura bitters | 13 |
| THE HANG UP Breckenridge gin, St. Germain, Lillet Blanc, lychee, lime, bitters | 15 |
| THE NY NEGRONI (all spirits made in NY state) Isolation Proof gin, Faccia Brutto amaro, Method vermouth | 15 |
| ‘CRIMSON SKY’ (Ode to Handshake Bar in Mexico City) Strawberry infused Palomo mezcal high ball, bell pepper cordial, habanero tincture *contains capsaicin | 15 |
Beer
| OSB Raspberry Cider | 8 |
| STELLA ARTOIS Pilsner | 7 |
| MORTALIS x REDD CzechLager | 9 |
| STRANGEBIRD IPA | 9 |
| GUINNESS | 8 |
| ROHRBACH Totality Black Lager | 8 |
Please inquire about our rotating draft selection and featured producers
ZERO - PROOF
| SPICY BOY Jalapeño infused pineapple spritzer | 8 |
| RICKEY Lemon juice, Fever Tree tonic, bitters | 8 |
| DON’T CALL ME SHIRLEY Hibiscus, lemon-lime, CO2, Luxardo cherry | 8 |
| DOPE LEMON Lemongrass lemonade | 8 |
| COSNO Pomegranate cosmopolitan minus the spirit | 8 |
| ST. AGRESTI’S PHONY NEGRONI | 11 |
| STELLA ARTOIS Non-alcoholic | 6 |
PETER BOYLAN
Executive Sous Chef
Brad Pareira
Chef de Cuisine
* Served raw
** Seared medium rare
New York Law advises patrons that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Ryan Zenkel
Sous Chef