| Chilled Seafood Tower |
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Our signature seafood tower featuring baby lobster, Alaskan king crab legs, ceviche, juicy jumbo shrimp, freshly shucked oysters, succulent crab and fresh clams. Served with traditional condiments. |
| Crab Cake |
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Lumps of succulent crab garnished with roasted red peppers. |
| Calamari |
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Sauteed in garlic butter until golden then tossed with a sweet chili sauce. |
| Jumbo Shrimp Cocktail |
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Chilled, served with a chipotle cocktail sauce or cognac sauce. |
| Steak Tartare |
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Beef tenderloin with cornichons and capers. |
| Oysters Half Dozen |
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Choice of raw or rockefeller. |
| Ahi Tuna |
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Sesame seed crusted ruby red ahi tuna. |
| Red's Deep Fried Pickles with Remoulade |
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| New England Chowder |
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Topped with bacon, potatoes and clams. |
| French Onion Soup |
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Topped with gruyère, parmesan, swiss and a sourdough crouton. |
| Iceberg Wedge |
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Topped with red onions, tomato, crumbled blue cheese and rich buttermilk dressing |
| Classic Caesar |
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Chopped romaine hearts, parmesan and garlic croutons |
| Tomato and Cojita |
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Colorful heirloom tomatoes drizzled with pesto balsamic. |
| House Salad |
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Spinach, cranberries, walnuts and goat cheese with warm bacon dressing |
| 7 oz. Petite Filet Prime |
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| 10 oz. Filet Prime |
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| 14 oz. New York Strip |
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Choice of prime or dry aged |
| 12 oz. Bone in Filet |
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| 16 oz. Rib Eye |
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Dry aged |
| 20 oz. Bone in Rib Eye Prime |
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| 22 oz. Porterhouse |
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| Australian Lamb Chops |
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With champagne mint sauce |
| Chilean Sea Bass |
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Served with tomato olive ragout |
| King Salmon Filet |
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River fresh and pan seared with savory herbs with a garlic butter sauce |
| Seared Pacific Scallops |
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With wild mushrooms |
| Whipped Potato |
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Whipped with gruyere cheese and garlic |
| Traditional or Twice Baked Potato |
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| Potatoes Au Gratin |
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Gratinee with parmesan |
| Shoe String Potatoes |
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Seasoned with sea salt & vinegar |
| Creamed Spinach |
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In garlic and shallot bechamel |
| Sauteed Spinach |
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With shallots and garlic |
| Macaroni & Cheese |
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Home style |
| Asparagus |
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In lemon butter sauce |
| Onion Rings |
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Maui onions served with sweet chili aioli |
| Seasonal Wild Mushrooms |
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With garlic |
| Creamed Corn |
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Gratinee with gruyere and parmesan |
| Green Beans |
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With pancetta and caramelized onions |
| Broccoli |
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Served with rich hollandaise |
| Cauliflower |
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Bechamel, gratinee with parmesan |
| The Red Raspberry |
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Chambord mousse wrapped with white chocolate and topped with a dark chocolate glaze, Served with fresh berries topped with a red sugar cap |
| Creamy New York Style Cheesecake |
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Baked in an almond graham cracker crust |
| Creme Brulee |
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Traditional custard served with seasonal berries |
| Chocolate Bourbon Pecan Brownie |
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Baked with Jim Beam bourbon and topped with vanilla bean ice cream |
| Chocolate Indulgence |
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Rich chocolate cake layered with a chocolate truffle cream |
| Loose Leaf Hot Tea |
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Earl grey, moroccan mint, classic english blend, lemon souffle, masala chai, cranberry hibiscus |
| Sidecar Delux |
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Hennessy VS, romana sambuca, fresh bewed coffee with a lemon twist. |
| Nutty Irishman |
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Baileys original Irish cream, frangelico, fresh brewed coffee topped with whipped cream |
| French Coffee |
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Hennessy VS, grand marnier, fresh brewed coffee topped with whipped cream. |
| Vanilla Java |
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Navan black vanilla bean cognac, fresh brewed coffee topped with whipped cream. |
