Fall Lunch Menu
Starters
| Chopped salad, radicchio, arugula, salame, provolone, olive, ceci bean, pepperoncini | 15 |
| Romaine salad, parmesan, anchovy dressing, crouton / add chicken | 14/22 |
| Glazed pork belly, apple purée, soy caramel, frisée | 15 |
| REDD wings, thai chili glaze, sesame seeds | 15 |
| *Tuna tartare, apple mustard vinaigrette, fried rice | 18 |
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
| REDD burger, american cheese, lettuce, onion, tomato, special sauce, fries | 18 |
| Wild Fluke, clams, mussels, chorizo, jasmine rice, curry nage | 38 |
| Mushroom risotto, spinach, parmesan, truffle oil | 22 |
| Rigatoni, bolognese, parmesan, basil | 24 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 36 |
| Grilled chicken, sweet potato, bacon, brussels sprouts, brown butter jus | 34 |
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
| PIERRE SPARR Cremant, NV, Alsace, FR | 15 |
| KILA Cava Brut, NV, Penedes, SP | 11 |
ROSÉ
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
| MIRABEAU ‘X’ Dry Rosé, 2022, Provençe, FR | 14 |
WHITE
| MONTE CARBONARE Garganega, 2020, Soave, IT | 16 |
| STANDING STONE VINEYARDS TIMELINE DRY BY HERMANN J. WIEMER Riesling, 2020, Seneca Lake, NY | 13 |
| BERNARD DEFAIX Petit Chablis, 2022, Bourgogne, FR | 15 |
| REVERDY & FILS Sauvignon Blanc, 2021, Loire Valley, FR | 15 |
| MOUNT EDEN VINEYARDS Chardonnay, 2019, Edna Valley, CA | 16 |
RED
| GD VAJRA, “ALBE” Barolo, 2019, Piedmont, IT | 20 |
| E. GUIGAL Côtes du Rhone, 2019, Rhone Valley, FR | 13 |
| TREFETHEN, “ESHCOL” Cabernet Blend, 2020, Napa Valley, CA | 18 |
| ELK COVE, “ESTATE” Pinot Noir, 2021, Willammette Valley, OR | 16 |
Cocktails
| FRENCH 76 Vodka, lemon, cognac, simple, Cava | 14 |
| CORPSE REVIVER No. 2 Gin, absinthe rinse, Lillet Blanc, Cointreau, lemon | 13 |
| BLOODY MARY Vodka, fire-roasted tomato, horseradish, chipotle | 12 |
| SPICY DRAFT MARGARITA* Blanco tequila, agave, lime, orange curacao | 13 |
| APEROL SPIRITZ Aperol, CO2, Sparkling rose float, orange | 13 |
| ‘O MACHO’ The Brazilian Mule The Avua Amburana Cachaça, lime, demerara, ginger beer | 13 |
BEER
| NARAGANSETT | 5 |
| CIDER | 8 |
| PILSNER | 7 |
| PALE ALE | 9 |
| IPA | 9 |
| SOUR CAN | 10 |
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 |
| STELLA ARTOIS Non-alcoholic | 5 |
| ST. AGRESTI’S PHONY NEGRONI | 10 |