WINTER Lunch Menu
Starters
| Chopped salad, radicchio, arugula, salame, provolone, ceci beans, pepperoncini | 15 |
| Romaine salad, parmesan, anchovy dressing, croutons, add chicken | 14/22 |
| Pork belly, apple purée, soy caramel, frisée | 14 |
| *Tuna tartare, apple mustard vinaigrette, fried rice | 18 |
| 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, cream, mushroom, rapini, red onion, peppers | 17 |
| Mozzarella pizza, tomato, basil, parmesan | 15 |
| Roberta’s ‘Bee Sting’ pizza, soppresata, mozzarella, chili flake | 17 |
MAINS
| REDD burger, american cheese, lettuce, onion, tomato special sauce, grilled onions, fries | 18 |
| Chicken tacos, red and green salsas, onion, sour cream, cilantro, pickled veg | 16 |
| Halibut, cioppino, calamari, mussels, tomato broth, crostini | 32 |
| Mushroom risotto, spinach, parmesan, truffle oil | 19 |
| Rigatoni, bolognese, parmesan, basil | 23 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 36 |
| Braised chickpeas, chaat masala, garlic naan, yoghurt, basmati rice | 26 |
Peter Boylan
Executive 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”
Ryan Zenkel
Sous Chef
SPARKLING
| KILA Cava Brut, NV, Penedes, SP | 10 |
| DOMAINE ROLET Crémant du Jura Brut, NV, Jura, FR | 14 |
ROSÉ
| HERMANN J WIEMER Dry Rosé, 2021, Seneca Lake, NY | 12 |
| SCHARFFENBERGER Sparkling Rosé, NV, Mendocino, CA | 15 |
WHITE
| COTEAUX DU LOIR Chenin Blanc, 2021, Loire Valley, FR | 15 |
| HERMANN J. WEIMER Dry Riesling, 2019, Seneca Lake, NY | 12 |
| DOMAINE A. CAILBOURDIN, “LES RACINES” Sauvignon Blanc, 2020, Pouilly-Fumé | 15 |
| LOIMER Gruner Veltliner, 2020, Niederosterreich, AT | 14 |
| MOUNT EDEN VINEYARDS Chardonnay, 2019, Edna Valley, CA | 16 |
RED
| E. GUIGAL Côtes du Rhône, 2018, Rhone Valley, FR | 13 |
| FAMIGLIA CAVALLERO, “LA FENICE” Barbaresco, 2012, Piedmont, IT | 17 |
| ESHCOL by TREFETHEN Cabernet Blend, 2020, Napa Valley, CA | 17 |
| ELK COVE, “ESTATE” Pinot Noir, 2021, Willammette Valley, OR | 16 |
| PRATS & SYMINGTON, “PRAZO DE RORIZ” Vinho Tinto, 2019, Douro, PT | 14 |
Cocktails
| ANN’S MANHATTAN Rye whiskey, Carpano Antica, brandied cherry juice, Angostura bitters | 12 |
| ‘LOW & CHEAP’ Bourbon, lemon, caraway, red wine float | 13 |
| CORPSE REVIVER #2 Gin, Cointreau, Lillet Blanc, lemon, absinthe | 13 |
| ‘DEATH & TAXES’ Mezcal, creme de cacao, Montenegro, black lava salt | 13 |
| APEROL SPRITZ Sparkling rose, Aperol, CO2, orange | 12 |
DRAFT
| PRAIRIE ARTISAN ALES: “RAINBOW SHERBERT” Fruited Sour, 5.2% ABV, Tulsa, OK | 8 |
| OSB: “‘GANGSTER’S PEARADISE” Cider, 6% ABV, Rochester, NY | 7 |
| CAPTAIN LAWRENCE DIPA, 8% ABV, Hudson Valley, NY | 9 |
| MODELO ESPECIALE Pilsner, 4.5% ABV, Bloomfield, NY | 7 |
| PRESSURE DROP IPA, 6.5% ABV, Buffalo, NY | 8 |
| FROTH BREWING Pale Ale, 6% ABV, Buffalo, NY | 8 |
INDIVIDUAL
| DUVEL Belgian Dubbel, 6.66% ABV, 11 oz, BEL | 8 |
| NARRAGANSSETT: “CLASSIC” Lager, 5% ABV, 12 oz, Rochester, NY | 5 |
| STELLA ARTOIS: “NON-ALCOHOLIC” N/A Beer, 0% ABV | 6 |
| ROHRBACH: “RAZZLE DAZZLE” Hazy IPA, 6.5% ABV, 16oz, Rochester, NY | 8 |
| STRANGEBIRD: “PILLOWHEAD” Saison, 7% ABV, 11.3oz, Rochester, NY | 9 |