Happy New Years at Reds Kitchen + Tavern Wednesday, December 31, 2014 Appetizers: Fried Calamari Tossed in a citrus-sweet chili & vinegar sauce, cherry pepper aioli for dipping Tuna Sashimi Cucumber ‘noodles, seaweed salad, carrot, scallion, wonton crisps, soy syrup, wasabi crema Crispy Lobster Eggrolls With Chardonnay-citrus sweet ‘N Sour sauce Red’s Jumbo Shrimp Cocktail With house-made zippy cocktail sauce and lemon wedges Crab Cake “Oscar” Sliders On buttered buns with lump crabmeat cakes, shaved steak, asparagus salad and Béarnaise sauce (6) Oysters on the Half Shell House cocktail sauce, lemon, and mignonette sauce Peppered Beef Carpaccio Arugula, shaved onion, Parmesan, Black truffle emulsion Soups and Salads: House Caesar Salad With crisp romaine lettuce, croutons, Caesar dressing and Parmesan cheese Baby Field Greens Salad With sliced apple, gorgonzola, candied walnuts, craisins and Balsamic dressing Simple Salad With lettuce, tomato, cucumber, peppers and choice of dressing Blue Crab Bisque Topped Brie cheese and almond croutons “Winter Chowder” - Creamy, with corn, bacon, leeks and winter-dug potatoes Entrées: Roast Prime Rib Au Jus With garlic mashed potatoes and asparagus Broiled Seafood Plate Haddock, shrimp and scallops, broiled and topped with our Ritz cracker crumbs, served with rice pilaf and daily vegetable Roasted Double Chop of Pork With apple cider-glazed onions, garlic mashed potatoes, pan jus, sautéed spinach and onion frites Baked Stuffed Haddock With shrimp, scallop and crab stuffing, mashed potatoes, roasted red pepper cream and sautéed spinach Herb and Garlic Grilled Swordfish Fingerling potatoes, grilled asparagus and brown-butter, lemon-thyme Hollandaise sauce Prime Filet Mignon Steak Au Poivre Roasted garlic mashed potatoes, asparagus, Demi glace and Cognac-green peppercorn cream Long Island Duck Duo Seared medium-rare breast and crispy confit’d leg, Cherry-Cabernet reduction, bacon-Parmesan Brussels sprouts and mashed potatoes Red’s Chicken Parmesan Topped with tangy marinara, Mozzarella and Parmesan cheese Served over your choice of pasta Grilled Salmon Fillet Served with roasted potatoes, Asparagus and a lemon-dill butter sauce Braised Short Ribs with Wild Mushroom Raviolis With natural pan sauce, sautéed spinach, Gorgonzola, thyme Grilled Vegetable and Tomato Risotto Gratinee Served lightly browned topped with Parmesan cheese Desserts: Mixed Berry Bread Pudding, Hot Apple Cobbler, Egg Nog Crème Brûlée, Chocolate Mousse
Posted on: Tue, 30 Dec 2014 15:41:05 +0000