Red House

reflective seasonal creation

Tempura style, buffalo hot sauce, Danish bleu cheese (vegan option available)

buttermilk ranch

tri-colored chips, cheddar jack, red onion, jalapeño, tomato, black beans, BBQ pulled pork, chipotle sauce

pepper-maple syrup hot sauce or sweet chili

pineapple, yuzu, soy, macadamia nuts, scallions

tomato sauce, Parmigiano Reggiano, lemon dressed greens

battered green beans, chipotle sauce

hand crafted, wild mushrooms, demi-glaze, horseradish cream sauce

local Seacoast Mushrooms, whipped ricotta, Parmigiano Reggiano

spiced pistachios, medjool dates, cloth bond cheddar dressing

olive oil roasted, french bread crouton, Parmigiano Reggiano

apple, granola, Cabot sharp cheddar, radish, cider vinaigrette

mixed greens, avocado, plum tomato, hard cooked egg, house cured bacon, Danish blue cheese crumbles, cajun chicken, sherry vinaigrette

shaved smoked pork loin, peppers, onions, three cheese fondue, grinder

peppercorn crusted, Arethusa Farm Blue Cheese, onion straws

buttermilk fried chicken, caramelized onion, lettuce, tomato, green goddess

lettuce, tomato, shredded carrot, yogurt sauce

pimento cheese, pepper jelly

house cured and jalapeño bacon, lettuce, tomato, Boursin cheese spread, olive oil grilled multi grain

with pink slaw, $1 from every sandwich goes to The Dick Smith Memorial Fund

wild mushrooms, charred brussel sprouts, brown butter, cloth bound cheddar

grilled deboned half chicken over broccolini, roasted new potato and baby carrot fricassee, aged balsamic

seasonally inspired preparation from our local purveyors

N. Y. Strip Steak, truffle parm frites, lemon dressed arugula

cauliflower puree, roasted brussel sprouts, cranberry, pumpkinseed

bone in crisp cutlet, arugula and pickled vegetable salad, Parmigiano Reggiano, charred lemon

Mahi Mahi, Pico de Gallo, pickled onion, cabbage, avocado, lime crema, rice and beans

jalapeño bacon, cornbread topping

crispy smoked prime grade brisket

half slab, caramelized brown sugar, honey smoked

house seasoned, 12 hour smoked

pulled pork, half slab of ribs, burnt ends

at the bar - while it lasts, by the piece or by the bucket