Summer 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 |
| Mushroom risotto, spinach, parmesan, truffle oil | 21 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 22/44 |
| Poached halibut, soubise, Summer beans, cherry tomato, shallots, hazelnut brown butter | 39 |
| REDD burger, American cheese, lettuce, onion, pickles, special sauce, fries | 19 |
| Grilled chicken, shishito, escabeche, tomatillo, cherry tomato, salsa macha | 31 |
| Steak frites, Grilled Prime New York, bordelaise | 62 |
SPARKLING/ ROSÉ
| MONT MARÇAL Cava Brut, NV, Penedès, SP | 13 |
| BROCARD | 18 |
| 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 |
| E. GUIGAL Côtes du Rhones Blanc, 2024, Rhône Valley, FR | 13 |
| BERNARD DEFAIX Petit Chablis, 2023, Bourgogne, FR | 17 |
| MOUNT EDEN Chardonnay, 2023, Bennett Valley, CA | 17 |
| REVERDY & FILS Sauvignon Blanc, 2024, Loire Valley, FR | 15 |
RED
| CANTINA DEL REMEDIO Cannonau di Sardigna, 2022, IT | 16 |
| VIETTI Dolcetto d’Alba, 2024, Piedmont, IT | 15 |
| ESHCOL by TREFETHEN Cabernet Blend, 2022, Napa Valley, CA | 19 |
| BENMAR Pinot Noir, 2023, Willamette Valley, OR | 16 |
Cocktails
| ANN’S MANHATTAN Rittenhouse rye, Carpano Antica, brandied cherry juice, Angostura bitters | 14 |
| MANDARIN MULE Vodka, ginger beer, lime, blackberry purée, mint | 13 |
| WATERMELON MARGARITA Blanco tequila, dry curacao, lime | 15 |
| CHAMPAGNE PAPI Gin, St. Germain, lemon, butterfly pea flower | 16 |
| 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 |
| SMOKE ON THE HUDSON Applewood-smoked Hudson Bright Lights bourbon, Angostura bitters, demerara, citrus peel | 18 |
BEER
| STELLA ARTOIS Pilsner | 7 |
| CITY ORCHARD Cider | 7 |
| OTHER HALF IPA | 10 |
| MORTALIS x REDD Czech Lager | 9 |
| STRANGEBIRD Imperial IPA | 11 |
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 cherry | 9 |
| PURPLE HAZE Japanese ube, rosemary, lemon, dehydrated citrus | 9 |
PETER BOYLAN
Chef de Cuisine / Partner
BRAD PAREIRA
Executive 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
JONNY GOUPIL
Sous Chef