FALL 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, puffed rice, cilantro | 21 |
| Maine lobster risotto, lemon confit, truffle oil, watercress | 25 |
| Gnocchi “cacio e pepe”, sausage, garlic breadcrumb, pecorino | 18 |
| Brussels sprouts & apple salad, burrata, bacon, crouton, arugula, frisée, whole grain mustard vinaigrette | 19 |
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 |
| Autumn squash pizza, mozzarella, chili flake, pancetta, sage, apple | 21 |
MAINs
| Seafood stir-fry, smoked soy broth, shiitake, bok choy, carrot, daikon | 35 |
| Grilled NY strip, caramelized mushrooms, fingerlings, green beans, pearl onions, bordelaise | 54 |
| Tagliatelle bolognese, parmesan, basil | 31 |
| **Caramelized scallops, cauliflower, caper, raisin, almond | 21/42 |
| Grilled chicken, brown butter, lardons, sweet potato, apple, brussels sprout, sage, spiced chicken jus | 35 |
| Poached halibut, caramelized cabbage, broccoli, honeynut, black pepper bacon jus | 42 |
| Chickpea tagine, couscous, Moroccan spices, saffron, yogurt, mint, pine nut | 24 |
Sides
| Grilled vegetables, shishito, cherry tomatoes, zucchini, red onion, molé rojo | 12 |
SPARKLING/ ROSÉ
| KILA Cava Brut, NV, Penedès, SP | 13 |
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
| MIRABEAU Rosé, 2023, Provence, FR | 14 |
| PIERRE SPARR Cremant, NV, Alsace, FR | 16 |
WHITE
| HERMANN J. WIEMER Dry Riesling, 2022, Seneca Lake, NY | 14 |
| MOUNT EDEN VINEYARDS Chardonnay, 2020, Edna Valley, CA | 17 |
| BERNARD DEFAIX Petit Chablis, 2022, Bourgogne, FR | 17 |
| VISION by HUBER Gruner Veltliner, 2023, AT | 13 |
| JEAN MARIE REVERDY Sauvignon Blanc, 2023, Loire Valley, FR | 14 |
RED
| FATTORIA PARADISO Sangiovese, 2021, Emilia-Romagna, IT | 15 |
| FRANCOIS VILLARD Syrah, 2021, Saint-Michel-Sur-Rhone, FR | 14 |
| G.D. VAJRA, "ALBE" Barolo, 2020, Piedmont IT | 20 |
| ESHCOL by TREFETHEN Cabernet Blend, 2021, Napa Valley, CA | 19 |
| ELK COVE ESTATE VINEYARD Pinot Noir, 2022, Willammette Valley, OR | 17 |
Cocktails
| SHADE OF GREY Earl Grey infused gin, cinnamon honey, grapefruit, lemon | 14 |
| THE HIGHWAYMAN Applejack brandy, thyme-infused grenadine, lemon | 14 |
| GOLDTONES Four Roses Bourbon, butternut squash-sage simple, lemon | 15 |
| ARENA ROJA Mezcal, cherry liquer, blood orange, vermouth | 14 |
| NO EXCUSES Carribean rum, Faccia Bruto amaro, pineapple, lime, demerara | 14 |
| ANN’S MANHATTAN Rittenhouse Rye whiskey, Carpano Antica, brandied cherry juice, Angostura bitters | 13 |
| ALLSPICE MULE Breckenridge vodka, ginger beer, orange, Allspice | 13 |
| NY NEGRONI (all spirits made in NY state) Isolation Proof gin, Faccia Brutto amaro, Method vermouth | 15 |
| POMEGRANATE MARGARITA Infused blanco tequila, curacao, lime | 15 |
Beer
| STELLA ARTOIS Pilsner | 7 |
| STRANGEBIRD Double IPA | 10 |
| OTHER HALF Session IPA | 9 |
| GRAFT Farm House Cider | 9 |
| NARRAGANSETT Lager | 7 |
| MORTALIS x R E D D Collaboration Czech Lager | 9 |
| BROOKLYN BREWERY Brown Ale | 8 |
| GREAT LAKES Porter | 7 |
Please inquire about our rotating draft selection and featured producers
ZERO - PROOF
| SPICY BOY Jalapeño infused pineapple spritzer | 9 |
| NORMA JEAN House grenadine, ginger beer, lime, Luxardo cherry | 9 |
| NEAR & DEAR Seasonal infused lemonade | 9 |
| COSNO Cosmopolitan minus the spirit | 9 |
| HEINEKEN "00" Non-alcoholic | 6 |
| ST. AGRESTI Phony negroni | 11 |
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