FALL Lunch Menu
Starters
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, puffed rice, cilantro | 18 |
| Romaine salad, parmesan, anchovy dressing, crouton / add chicken | 14/28 |
| Chopped salad, radicchio, arugula, salame, provolone, olive, ceci bean, pepperoncini | 15 |
| Glazed pork belly, apple purée, soy caramel, frisée | 15 |
| REDD wings, thai chili glaze, sesame seeds | 15 |
Wood Fired
| Tomato pizza, garlic, oregano, chili flake, no cheese | 16 |
| Roberta’s ‘Bee Sting’ pizza, soppresata, mozzarella, chili flake | 19 |
| Prosciutto pizza, fontina, arugula, parmesan | 19 |
| Mozzarella pizza, tomato, basil, parmesan | 17 |
MAINS
| Tagliatelle bolognese, parmesan, basil | 28 |
| Butternut squash risotto, sage, parmesan | 26 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 36 |
| REDD burger, american cheese, lettuce, onion, pickles, special sauce, fries | 18 |
| Grilled chicken, brown butter, lardons, sweet potato, apple, brussels sprouts, sage, chicken jus | 28 |
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/ ROSÉ
| KILA Cava Brut, NV, Penedès, SP | 13 |
| PIERRE SPARR Cremant, NV, Alsace, FR | 16 |
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
| MIRABEAU X Dry Rosé, 2023, Provence, FR | 14 |
WHITE
| HERMANN J. WIEMER Dry Riesling, 2022, Seneca Lake, NY | 14 |
| BERNARD DEFAIX Petit Chablis, 2022, Bourgogne, FR | 17 |
| MOUNT EDEN VINEYARDS Chardonnay, 2020, Edna Valley, CA | 17 |
| JEAN MARIE REVERDY Sauvignon Blanc, 2022, Menetou-Salon, FR | 16 |
RED
| GD VAJRA, 'ALBE' Barolo, 2020, Piedmont, IT | 20 |
| FRANCOIS VILLARD Syrah, 2021, Saint-Michel-Sur-Rhone, FR | 14 |
| ESHCOL by TREFETHEN Cabernet Blend, 2021, Napa Valley, CA | 19 |
| ELK COVE ESTATE VINEYARD Pinot Noir, 2022, Willamette Valley, OR | 17 |
Cocktails
| ANN’S MANHATTAN Rittenhouse rye whiskey, Carpano Antica, brandied cherry juice, Angostura bitters | 13 |
| ALLSPICE MULE Breckenridge vodka, ginger beer, orange, Allspice Dram | 13 |
| PAPER PLANE Four Roses bourbon, Aperol, lemon | 14 |
| NY NEGRONI (all spirits made in NY state) Isolation Proof gin, Faccia Brutto amaro, Method sweet vermouth | 15 |
| APEROL SPRITZ Bubbles, club soda, orange | 13 |
| FRENCH 75 Breckenridge gin, lemon, simple, cava float | 14 |
| BLOODY MARY Breckenridge vodka, tomato, jalopeno, horseradish, olive | 13 |
BEER
| BROOKLYN Brown Ale | 8 |
| STELLA ARTOIS Pilsner | 7 |
| NARRAGANSETT Lager | 5 |
| OTHER HALF Session IPA | 9 |
| STRANGEBIRD DDH Double India Pale Ale | 10 |
| MORTALIS / REDD Czech Style Lager | 9 |
ZERO PROOF
| ‘SPICY BOY’ Jalapeño infused pineapple spritzer | 9 |
| NEAR & DEAR Seasonal infused lemonade | 9 |
| COSNO Non-alcoholic cosmopolitan | 9 |
| HEINEKEN '00' Non-alcoholic | 6 |
| ST. AGRESTI PHONY NEGRONI | 11 |