Winter DINNER MENU
Starters
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, fried rice, cilantro | 24 |
| Lobster risotto, lemon confit, truffle oil, watercress | 27 |
| Glazed pork belly, apple purée, soy caramel, frisée | 19 |
| Apple salad, gorgonzola, candied pecans, cranberry vinaigrette, local greens | 19 |
| Smoked trout english muffin, aioli, chili flake, oregano, fennel | 19 |
| Gnocchi “cacio e pepe”, sausage, garlic bread crumb, pecorino | 19 |
| REDD wings, thai chili glaze, sesame | 19 |
| Chopped salad, romaine, arugula, radicchio, salame, provolone, olive, ceci bean, pepperoncini | 17 |
| Fried brussels sprouts, Vietnamese dressing, scallion | 17 |
Wood FIred
| Tomato pizza, garlic, oregano, chili flake, no cheese | 18 |
| Calabrian sausage pizza, fennel cream, kale, red onion, chilies, pecorino, basil | 22 |
| Mozzarella pizza, tomato, basil, parmesan | 20 |
| Prosciutto pizza, fontina, arugula, parmesan | 22 |
| Roberta’s Bee Sting pizza, soppresata, mozzarella, honey, chili flake | 22 |
| Pear & gorgonzola pizza, prosciutto, hot honey, caramelized onion, arugula | 22 |
MAINs
| Bouillabaisse, calamari, shrimp, mussels, tomato, saffron aioli, crostini | 39 |
| Ember-roasted cabbage, spicy yellow curry, peanuts, “naam jim” Vegan | 27 |
| Grilled NY strip, carrot purée, fingerlings, cipollini, bordelaise / USDA prime supplement + $18 | 54 |
| Tagliatelle, bolognese, parmesan, basil | 32 |
| Grilled chicken, cabbage & pear purée, root vegetables, bok choy, miso butter | 36 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 22/44 |
| Black cod, coconut jasmine rice, chorizo, curry nage, mussels, cilantro | 44 |
Sides
| Grilled vegetables, shishito, cherry tomatoes, zucchini, red onion, molé rojo | 12 |
SPARKLING/ ROSÉ
| MONT MARÇAL Cava Brut, NV, Penedès, SP | 13 |
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
| MIRABEAU “X” Dry Rosé, Blend, NV, Coteaux d’ Aix en Provence, FR | 15 |
| BENOIT BADOZ Cremant, NV, Jura, FR | 15 |
| HERMANN J. WIEMER Dry Rosé, 2024, Seneca Lake, NY | 13 |
WHITE
| HERMANN J. WIEMER Dry Riesling, 2023, Seneca Lake, NY | 13 |
| ARGOT Chardonnay, 2019, Bennett Valley, Sonoma County, CA | 16 |
| BERNARD DEFAIX Petit Chablis, 2023, Bourgogne, FR | 17 |
| NIGL Grüner Veltliner, ‘Freheit’, 2024, Niederosterreich, AT | 16 |
| REVERDY & FILS Sauvignon Blanc, 2024, Loire Valley, FR | 15 |
RED
| PININO Rosso di Montalcino, 2020, IT | 17 |
| DEEP BLUE by DAY WINES Pinot Noir, 2023, Dundee, OR | 18 |
| EL JALEO by EDMUNDS ST JOHN Grenache/Tempranillo 2020, Shake Ridge Ranch, CA | 15 |
| ALBE by G.D. VAJRA Barolo, 2021, Piedmont, IT | 20 |
| ESHCOL by TREFETHEN Cabernet Blend, 2022, Napa Valley, CA | 19 |
Cocktails
| BURN AFTER READING La Gritona reposado tequila, mezcal, chai, Pasubio, burnt OJ | 15 |
| CRIMSON CLOVER Hudson bourbon, Cocchi Americano, limoncello, beet shrub | 15 |
| COCCHI COMPLEX Wheatley vodka, Chinola, Cocchi Rosa vermouth, lime | 14 |
| MEET ME HALFWAY Vesper martini with Ketel One, Roku gin, Lillet Blanc & lemon twist | 16 |
| ANN’S MANHATTAN Sazerac rye, Carpano Antica, brandied cherry juice, Angostura bitters | 14 |
| HOLY VISIONS House rum blend, lemon, Aperol, Velvet Falernum, cinnamon | 14 |
| PASSIONFRUIT MULE Vodka, passionfruit liqueur, ginger beer, club soda, lime | 13 |
| BLACKBERRY MARGARITA Pueblo Viejo blanco tequila, dry curaçao, lime | 14 |
| WISE GUY Sage infused gin, lemon, spiced pear, Montenegro, honey | 14 |
| NOTORIOUS F.I.G. Four Roses bourbon, China-China, fig leaf syrup, Fee Bros. foam | 14 |
Beer
| OMMEGANG Rare Vos | 8 |
| NARRAGANSETT Lager | 4 |
| STELLA ARTOIS Pilsner | 7 |
| OSB Grape Lakes Cider | 7 |
| STRANGEBIRD West Coast-style Double IPA | 11 |
| OTHER HALF Hazy IPA | 10 |
| MORTALIS x REDD Collaboration Czech Lager | 9 |
Please inquire about our rotating draft selection and featured producers
ZERO - PROOF
| NORMA JEAN House grenadine, ginger beer, lime, Luxardo cherry | 9 |
| COSNO Cosmopolitan minus the spirit | 9 |
| IN BLOOM Cinnamon plum infused tea & lemonade | 9 |
| HEINEKEN "00" | 6 |
| 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
ROD O’FLAHERTY
Sous Chef