The Red House

Crisp romaine with traditional Caesar dressing and toasted Gruyere crouton.

Served over baby arugula, cherry tomatoes, pine nuts, feta cheese and lemon citronette.

Tossed with pickled vegetables and cucumber aioli.

Served over mixed greens and grilled summer vegetables, drizzled with horseradish peppercorn ranch dressing.

Served with pistachio and black sesame seed viaigrette. Topped with peppadew peppers.

Served with radish sprouts, jalapenos, plum tomato and lime salsa. Topped with fresh avocado.

Served warm over spring watercress with smoked paprika Romesco.

Garlic, herbs, and white wine and french fries.

Sprinkled with smoked seat salt and lemon.

Sauteed mushrooms baked in golden phyllo. Served with warm scallion-vermouth cream.

Served over wilted pea tendrils with ginger yuzu butter.

Served with crispy pancetta rounds and chipotle ranch dressing.

Shaved Brussels sprouts with apples, Stilton cheese, and toasted walnuts. Drizzled with applenty cider reduction.

With caramelized onions, Gruyere and bacon.

Topped with fresh pea pesto spread, thinly sliced imported prosciutto and Burrata cheese.

Topped with Serrano ham and shaved Manchego.

With yellow and pink watermelon, plum tomatoes, ricotta salata, toasted pine nuts and lemon citronette.

Served over chilled papaya and mint salad, with sriracha mayo.

With maple orange creme fraiche garnished with spiced pecans.

Served with whole grain mustard remoulade.

Served over jalapeno-cheddar cornbread.

Served with Parmesan caper aioli.

With tri-color bell pepper relish.

Artichoke hearts, arugula, Roma tomatoes, garlic and crushed red pepper with house-made linguini.

Fresh crabmeat, spicy tomatoes, smoked bacon, vodka, and cream with gluten-free rigatoni.

Served with broccoli rabe and Calabrian chile crushed tomatoes.

Tossed with black tiger shrimp, capers, tomatoes, garlic, lemon-herb butter and white wine.

Served over mixed greens and grilled summer vegetables, drizzled with horseradish peppercorn ranch dressing.

Served with golden apricot and lemon verdena compote.

Served with bourbon chipotle BBQ sauce and served with Peruvian purple potato salad.

Served with ragout of chorizo, white beans and cherry tomatoes.

Served with ginger and sesame pickled cucumbers.

Served over Calabrian chile crushed tomatoes.

With rosemary and garlic roasted cherry tomato medley.

Tossed with ragout of hot Italian sausage, broccoli rabe, and roasted tomatoes.

Linguini tossed with farm-fresh whipped eggs, sauteed pancetta, fresh lobster meat and Parmesan.

Half lobster, mussels, scallops, and shrimp simmered in saffron-tomato broth. Served with garlic crostini.

Served with caramelized onions, Gruyere and bacon.

Fresh lobster tail and claw meat. Served with corn, red bliss potatoes, and smokehouse bacon.

With fresh chilled lobster salad served with french fries.

Linguini tossed with farm-fresh eggs, sauteed panchetta, fresh lobster meat, and Parmesan cheese.

Prepared with fresh lobster meat, triple cream brie, and sweet peas.

Served with coleslaw, greens, french fries, and drawn butter.

Fresh lobster sauteed with pineapple curry and cilantro, served with basmati rice.

Fresh lobster sauteed with spicy tomatoes and garlic. Served over linguini.

Boneless chicken breast layered with spinach, bacon, Monterey jack, and paprika mayo.

Bacon, lettuce, and tomato with smoked salmon and dill creme fraiche on wheat bread.

Served with chipotle-caper remoulade.

Soup and half sandwich served together only, not as separate courses.

Soup and half sandwich served together only, not as separate courses.