SPRING 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 | 15 |
| *Tuna tartare, apple mustard vinaigrette, fried rice | 18 |
| REDD wings, thai chili glaze, sesame seeds | 15 |
Wood Fired
| Prosciutto pizza, fontina, arugula, parmesan | 19 |
| Tomato pizza, garlic, oregano, chili flake, no cheese | 16 |
| Calabrian sausage pizza, cream, mushroom, rapini, red onion, peppers | 19 |
| Mozzarella pizza, tomato, basil, parmesan | 17 |
| Roberta’s ‘Bee Sting’ pizza, soppresata, mozzarella, chili flake | 19 |
MAINS
| REDD burger, american cheese, lettuce, onion, tomato special sauce, grilled onions, fries | 18 |
| John Dory, cioppino, calamari, mussels, tomato broth, crostini | 32 |
| Asparagus risotto, mushroom, spinach, parmesan, truffle oil | 19 |
| Rigatoni, bolognese, parmesan, basil | 24 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 36 |
| Grilled chicken, yogurt marinade, farro, smoked paprika, chimichurri | 29 |
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 | 11 |
| DOMAINE ROLET Crémant du Jura Brut, NV, Jura, FR | 14 |
ROSÉ
| HERMANN J WIEMER Dry Rosé, 2021, Seneca Lake, NY | 13 |
| 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 | 13 |
| REVERDY ET FILS, “CHARMES DE LOIR” "Silice" Sauvignon Blanc, 2021, Loire Valley, FR | 15 |
| LICIA Albarino, 2022, Rias Baixas, SP | 13 |
| MOUNT EDEN VINEYARDS Chardonnay, 2019, Edna Valley, CA | 16 |
RED
| E. GUIGAL Côtes du Rhône, 2018, Rhone Valley, FR | 13 |
| G. D. VAIRA, “ALBE” Barolo, 2019, Piedmont, IT | 20 |
| TREFETHEN Cabernet Blend, 2020, Napa Valley, CA | 18 |
| ELK COVE, “ESTATE” Pinot Noir, 2021, Willammette Valley, OR | 16 |
| PAOLO CONTERNO, “LA GINESTRA” Barbera d’Alba, 2019, Piedmont, IT | 15 |
Cocktails
| ANN’S MANHATTAN Rye whiskey, Carpano Antica, brandied cherry juice, Angostura bitters | 13 |
| REDD SANGRIA Grenache, Brandy, lime, orange, lemon | 14 |
| SNAP DECISION Occitan gin, Green Chartreuse, snap pea, celery | 15 |
| BLOODY MARY Breckenridge vodka, fire roasted tomato, chipotle | 12 |
| THE WAILER Tanzanian vanilla infused vodka, lime, ginger beer | 13 |
| FRENCH 75 Beefeater gin, lemon, simple, bubbles | 13 |
DRAFT
| SOUR | 8 |
| CIDER | 7 |
| PILSNER | 7 |
| LAGER | 8 |
| INDIA PALE ALE | 9 |
CANNED
| NARRAGANSSETT: “CLASSIC” Lager, 5% ABV, 12 oz, Rochester, NY | 5 |
| PRESSURE DROP: STICKY TREES IPA, 6.5% ABV, 16 oz, Buffalo, NY | 9 |
| ST. AGRESTI’S PHONY NEGRONI NA Beverage, 11 oz. | 10 |