Summer Lunch Menu
Starters
| Chopped salad, radicchio, arugula, salame, provolone, ceci beans, pepperoncini | 14 |
| Romaine salad, parmesan, anchovy dressing, croutons | 14 |
| add turkey | 22 |
| Pork belly, apple purée, soy caramel, frisée | 13 |
| Glazed beets, borscht purée, candied walnuts, chevre | 14 |
| Pork rillettes, cornichon, grilled bread, little gem salad | 14 |
| Shrimp salad, rice noodles, cilantro, fish sauce vinaigrette | 15 |
| *Spicy tuna roll and sashimi, sticky rice, soy ginger vinaigrette | 22/34 |
| REDD wings, thai chili glaze, sesame seeds | 14 |
Wood FIred
| Prosciutto pizza, fontina, arugula, parmesan | 17 |
| Tomato pizza, garlic, oregano, chili flake, no cheese | 14 |
| Calabrian sausage pizza, ricotta, leek, red onion, fennel, cream, spinach | 17 |
| Mozzarella pizza, tomato, basil, parmesan | 15 |
| Blue cheese pizza, apple, fontina, caramelized onion, arugula | 18 |
| add prosciutto | 22 |
MAINS
| REDD burger, special sauce, grilled onions, fries | 18 |
| Portobello sandwich, aioli, arugula, onion rings | 15 |
| Chicken tacos (3), red and green salsas, pickled veg | 16 |
| Lettuce cups, chicken, eggplant, soy mirin, chili oil | 18 |
| Halibut, wood fired, grilled vegetable skewer, pepper coulis | 28 |
| “Give Thanks” turkey, buttermilk potatoes, green beans | 24 |
| Mushroom risotto, spring vegetables, parmesan, truffle oil | 19 |
| Rigatoni, bolognese, parmesan, basil | 23 |
| Moroccan spiced pork ragout, couscous, grilled carrots | 23 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 36 |
Peter Boylan
Sous Chef
Brad Pareira
Chef de Cuisine
Please ask about our gluten free, vegetarian and vegan options
* 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”
3% Credit Card processing fee will be applied to all debit and credit card transactions
Ryan Zenkel
Sous Chef