Spring Lunch Menu
Starters
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, puffed rice, cilantro | 18 |
| Romaine salad, parmesan, anchovy dressing, crouton / add chicken | 14/22 |
| 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 |
| Wedge salad, green goddess dressing, red onion, pepperoni breadcrumbs / add grilled shrimp | 15/25 |
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
| Rigatoni, bolognese, parmesan, basil | 28 |
| Wild mushroom risotto, spinach, parmesan, truffle oil | 25 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 36 |
| Bouillabaisse, cipollini, calamari, mussels, crostini, saffron aioli | 33 |
| REDD burger, american cheese, lettuce, onion, pickles, special sauce, fries | 18 |
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, Penedèsq, SP | 13 |
| PIERRE SPARR Cremant, NV, Alsace, FR | 16 |
ROSÉ
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
| MIRABEAU, ‘X’ Dry Rosé, 2023, Provence, FR | 15 |
WHITE
| HERMANN J. WIEMER Dry Riesling, 2022, Seneca Lake, NY | 14 |
| BERNARD DEFAIX Petit Chablis, 2022, Bourgogne, FR | 16 |
| MOUNT EDEN VINEYARDS Chardonnay, 2020, Edna Valley, CA | 17 |
| CHARMES DE LOIRE Sauvignon Blanc, 2022, Loire Valley, FR | 16 |
RED
| GD VAJRA, “ALBE” Barolo, 2019, Piedmont, IT | 20 |
| E. GUIGAL Côtes du Rhone, 2020, Rhone Valley, FR | 15 |
| TREFETHEN, “ESHCOL” Cabernet Blend, 2021, Napa Valley, CA | 19 |
| ELK COVE, “ESTATE” Pinot Noir, 2022, Willamette Valley, OR | 17 |
| MOULIN-A-VENT, “COUVENT DES THORINS" Beaujolais, 2020, Bourgogne, FR | 16 |
Cocktails
| SPICY DRAFT MARGARITA Blanco tequila, jalapeno, agave, orange curacao, lime | 14 |
| ‘LET IT LINGER’ Ginger-infused vodka, citrus, cranberry-herb simple syrup | 13 |
| NYGRONI (all spirits made in new york state) Isolation Proof gin, Faccia Brutto amaro, Method sweet vermouth | 15 |
| ANN’S MANHATTAN Rittenhouse rye, brandied cherry, Carpano Antica, bitters | 13 |
| APEROL SPRITZ Aperol, CO2, Sparkling rose float, orange | 13 |
| ‘HOW TO DISAPPEAR COMPLETELY’ Wood-smoked Four Roses bourbon, Punt e Mes, St. Elizabeth’s Allspice Dram, Cardamaro | 17 |
BEER
| NARAGANSETT | 5 |
| OSB Intergalactic Raspberry | 8 |
| STELLA ARTOIS Pilsner | 7 |
| 3 FLOYDS IPA | 9 |
ZERO PROOF
| RICKEY Lemon juice, Fever Tree tonic, bitters | 8 |
| DON’T CALL ME SHIRLEY Hibiscus, lemon-lime, CO2, Luxardo cherry | 8 |
| DOPE LEMON Lemongrass lemonade | 8 |
| ‘SPICY BOY’ Pineapple, lime, jalapeno, CO2 | 8 |
| COSNO Pomegranate cosmopolitan minus the spirit | 8 |