SUMMER DINNER MENU
Starters
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, puffed rice, cilantro | 24 |
| Lobster risotto, lemon confit, truffle oil, watercress | 29 |
| Glazed pork belly, apple purée, soy caramel, frisée | 18 |
| Little gem lettuces, asparagus, lardons, lemon poppyseed crema, croutons, cured egg yolk | 18 |
| Smoked trout english muffin, aioli, chili flake, oregano, fennel | 19 |
| Gnocchi “cacio e pepe”, sausage, garlic bread crumb, pecorino | 18 |
| REDD wings, thai chili glaze, sesame | 18 |
| Chopped salad, romaine, arugula, radicchio, salame, provolone, olive, ceci bean, pepperoncini | 16 |
Wood FIred
| Tomato pizza, garlic, oregano, chili flake, no cheese | 17 |
| Baba ganoush pizza, summer squash, tomato, red onion, olive tapenade, feta, tzatziki | 21 |
| Mozzarella pizza, tomato, basil, parmesan | 19 |
| Prosciutto pizza, fontina, arugula, parmesan | 21 |
| Roberta’s Bee Sting pizza, soppresata, mozzarella, honey, chili flake | 21 |
MAINs
| Grilled NY strip, carrot purée, green beans, cipollini, bordelaise | 54 |
| Tagliatelle, bolognese, parmesan, basil | 31 |
| **Caramelized scallops, cauliflower, capers, raisins, almond | 22/44 |
| Grilled chicken, rum honey glaze, poblano, rice & beans, pepper coulis, plum jus | 35 |
| Poached halibut, matcha, summer squash, sake sabayon, basil | 44 |
| “Bouillabaisse”, seafood, red miso, daikon, gochujang, mushroom, bok choy | 35 |
| Roasted marinated eggplant, mushroom moussaka, garlic bread crumb, grilled ricotta salata | 26 |
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 |
| ULTIMATE PROVENCE Dry Rosé, Blend, Cotes de 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 |
| MOUNT EDEN VINEYARDS Chardonnay, 2021, Edna Valley, CA | 17 |
| J. MOREAU & FILS Petit Chablis, 2023, Bourgogne, FR | 17 |
| PAZO D SEOANE Albariño, 2023, Rias Baixas, SP | 15 |
| REVERDY & FILS “Charme de Loire”, Sauvignon Blanc, 2023, Loire Valley, FR | 15 |
RED
| EL JALEO by EDMUNDS ST JOHN Red blend, 2016, Shake Ridge Ranch, CA | 15 |
| MADONNA NERA Rosso di Montalcino, 2021, Tuscany, IT | 15 |
| PERLA TERRA Barolo, 2019, Piedmont, IT | 20 |
| ESHCOL by TREFETHEN Cabernet Blend, 2022, Napa Valley, CA | 19 |
| COOPER MOUNTAIN Pinot Noir, 2022, Willammette Valley, OR | 17 |
Cocktails
| ANN’S MANHATTAN Rittenhouse rye, Carpano Antica, brandied cherry juice, Angostura bitters | 13 |
| ANTIQUE ROSE Strawberry Aperol, Provençal rosé, balsamic, dry Curaçao | 14 |
| 'AFTER THE STORM' White rum, cherry bitters, orgeat, lime, curacao, dark rum float | 13 |
| MANGO MULE Vodka, Chinola, ginger beer, club soda, lime | 13 |
| FLYING LOTUS Mezcal and blanco tequila, absinthe, cucumber, black salt | 16 |
| ITALIAN PALOMA SPRITZ Blanco tequila, hibiscus ice, Contratto bianco vermouth, grapefruit soda | 15 |
| GUAVA MARGARITA Pueblo Viejo blanco tequila, dry curacao, lime | 14 |
| VANISHING POINT Roku gin, Mizu lemongrass shochu, Italicus bergmot liqueur, honey, lemon | 16 |
| MEET ME HALFWAY Vesper martini with Ketel One, Old Tom gin, Lillet Blanc | 17 |
Beer
| LORD HOBO Double IPA | 9 |
| NARRAGANSETT Lager | 4 |
| STELLA ARTOIS Pilsner | 7 |
| OTHER HALF IPA | 10 |
| MORTALIS x REDD Collaboration Czech Lager | 9 |
| NINE PIN Cider | 7 |
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 Seasonal lemonade & tea blend | 9 |
| NOT ANOTHER TIKI Coconut milk, Thai chili, lime, mango, mint | 10 |
| HEINEKEN "00" Non-alcoholic | 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
Ryan Zenkel
Sous Chef