Spring Lunch Menu
Starters
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, puffed rice, cilantro | 22 |
| Romaine salad, parmesan, anchovy dressing, crouton / add chicken paillard | 15/29 |
| Chopped salad, radicchio, arugula, salame, provolone, olive, ceci bean, pepperoncini | 16 |
| Glazed pork belly, apple purée, soy caramel, frisée | 17 |
| REDD wings, thai chili glaze, sesame seed | 17 |
Wood Fired
| Tomato pizza, garlic, oregano, chili flake, no cheese | 17 |
| Roberta’s “Bee Sting” pizza, soppresata, mozzarella, chili flake, spicy honey | 21 |
| Prosciutto pizza, fontina, arugula, parmesan | 21 |
| Mozzarella pizza, tomato, basil, parmesan | 18 |
MAINS
| Tagliatelle bolognese, parmesan, basil | 29 |
| Shrimp risotto, spinach, parmesan, truffle oil | 24 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 22/44 |
| Poached halibut, celery-root potato purée, spring vegetables, horseradish, red wine jus | 39 |
| REDD burger, American cheese, lettuce, onion, pickles, special sauce, fries | 19 |
| Grilled chicken paillard, eggplant purée, saffron basmati rice, harissa jus, apricot | 31 |
| Steak frites, Grilled Prime New York, bordelaise | 62 |
PETER BOYLAND
Chef / Partner
BRAD PAREIRA
Chef / Partner
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
JOSH BURKE
Sous Chef
SPARKLING/ ROSÉ
| MONT MARÇAL Cava Brut, NV, Penedès, SP | 13 |
| ROLET Cremant, NV, Jura, FR | 15 |
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
| HERMANN J. WIEMER Dry Rosé, 2023, Seneca Lake, NY | 14 |
WHITE
| HERMANN J. WIEMER Dry Riesling, 2023, Seneca Lake, NY | 13 |
| BERNARD DEFAIX Petit Chablis, 2023, Bourgogne, FR | 17 |
| MOUNT EDEN Chardonnay, 2022, Bennett Valley, CA | 17 |
| REVERDY & FILS Sauvignon Blanc, 2024, Pouilly-Fumé, FR | 15 |
RED
| PERLA TERRA Barolo, 2021, Piedmont, IT | 20 |
| LA SPINETTA Barbera d’Asti, 2023, Piedmont, IT | 17 |
| ESHCOL by TREFETHEN Cabernet Blend, 2022, Napa Valley, CA | 19 |
| THOMAS FOGARTY Pinot Noir, 2019, Santa Cruz, CA | 18 |
Cocktails
| ANN’S MANHATTAN Rittenhouse rye, Carpano Antica, brandied cherry juice, Angostura bitters | 14 |
| MANDARIN MULE Vodka, mandarin, ginger beer, club soda, lime | 13 |
| BANANARAMA Four Roses, banana oleo, Amaro Nonino, Tiki bitters | 15 |
| LYCHEE MARGARITA Pueblo Viejo blanco tequila, dry curaçao, lime | 14 |
| LAUGHING BULL Roku gin, Ume plum liqueur, miso caramel, Fee | 15 |
| APEROL SPRITZ Orange, club soda, champagne | 15 |
| MEET ME HALFWAY Ketel One, Roku gin, Lillet Blanc, lemon twist | 17 |
| BLOODY MARY Ketel One, tomato, jalapeño, horseradish, olive | 13 |
BEER
| STELLA ARTOIS Pilsner | 7 |
| NARRAGANSETT Lager | 4 |
| OSB Cider | 7 |
| OTHER HALF IPA | 10 |
| MORTALIS x REDD Czech Lager | 9 |
| STRANGEBIRD Double IPA | 11 |
| OMMEGANG Rare Vos | 8 |
ZERO PROOF
| IN BLOOM Blueberry tea-infused lemonade | 9 |
| COSNO Cosmopolitan without the spirit | 9 |
| BIG DITCH N/A BURNER | 6 |
| NORMA JEAN Citrus soda, housemade grenadine, luxardo | 9 |
| PURPLE HAZE Japanese ube, rosemary, lemon, dehydrated citrus | 9 |