Our Menu
New American cuisine with Italian flair
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SPECIALS
swiss cheese, artisan lettuce, hard boiled eggs, cherry tomato, avocado, bacon & blue cheese dressing
chicken & chorizo empanadas with avocado mousse
baked sliced artichoke, herb breadcrumbs, lemon sauce
pistachio pesto, caramelized onion, pear, mascarpone cheese
calamari, scallops, shrimp, octopus, with mirepoix, parsley, citrus & e.v.o. oil
roasted potatoes, broccoli rabe, salmoriglio drizzle
wagyu top round pounded thin, shaved parmesan cheese, baby arugula, lemon vinaigrette
gorgonzola crusted, garlic mashed potatoes, asparagus & cabernet reduction
beef bolognese lasagna, béchamel sauce
with lamb spezzatino
jasmine rice, baby spinach, wasabi aioli & teriyaki broccoli rabe, salmoriglio drizzle
white bean, escarole, zucchini, yellow squash & cherry tomato in a white wine sauce
potato croquet & broccoli rabe, mint demi-glaze
pineapple glaze, roasted potatoes, baby carrots & haricot verts
organic 1/2 chicken roasted with lemon served with mashed potatoes, brussels sprouts and spinach pistachio pesto
DINNER - APPS
Fresh mozzarella, sliced tomato, house roasted peppers, basil, and balsamic reduction.
Baked layers of breaded eggplant, house tomato sauce, mozzarella, Parmesan, and basil.
Crispy, wasabi-honey vinaigrette with house slaw.
Pancetta-wrapped with wilted baby spinach and truffled balsamic aioli.
P.E.I. Mussels steamed in a savory and aromatic yellow curry broth.
Mozzarella-filled arborio rice balls, breaded & crisped, and served with tomato dipping sauce.
Fresh baby calamari, semolina dusted with tomato dipping sauce.
Shrimp, scallops, calamari, and zucchini all semolina dusted with a side of remoulade.
DINNER - INSALATA
Baby romaine lettuce, Parmesan shavings, house croutons, and (anchovy-free) Caesar dressing.
Gorgonzola cheese, bacon, toasted almonds, beets, baby greens, and port wine vinaigrette.
Shaved Parmesan, sun-dried tomato, green beans, artisan lettuce, and creamy white truffle dressing.
Asparagus, beets, tomato, cucumber, red onion, and red wine vinaigrette.
DINNER - PASTA
Strand pasta with crab meat, capers, cherry tomatoes, basil, and white wine.
Fresh semolina and spinach pasta with mushrooms, cream, and white truffle oil.
Homemade ricotta gnocchi with basil tomato sauce.
Fresh scroll-shaped pasta with asparagus, cauliflower, mushroom, broccoli, and spinach with light tomato sauce.
Fresh spinach and ricotta ravioli with veal bolognese sauce.
Fresh fettuccine tossed with butter & topped with Nonna's veal meatballs, tomato sauce, Parmesan, and parsley.
DINNER - SEA
Pan-seared lemon caper emulsion with jasmine rice and baby spinach.
Pan golden, ginger lime beurre blanc with jasmine rice and vegetable medley.
Fresh gulf shrimp cooked in yellow curry and mango chutney served with jasmine rice and haricot verts.
Lemon garlic white wine sauce with jasmine rice and vegetables.
Sesame crusted, sweet soy glaze, and wasabi aioli with jasmine rice and steamed vegetables.
DINNER - LAND
Organic chicken cutlet, lightly breaded & pan golden, topped with baby arugula, cherry tomato, red onion, fresh mozzarella, and balsamic vinaigrette.
Organic cutlet, egg-flour crusted, lemon caper emulsion with jasmine rice and market vegetables.
Organic cutlet braised in red wine with mushrooms, onion, and bacon with mashed potatoes and vegetables.
Organic chicken cutlet with balsamic, braised red & yellow bell peppers, served with mashed potatoes and vegetables.
House ground blend on a brioche bun with gorgonzola cheese, crispy onions lettuce, tomato & pickle, served with french fries.
Slow-braised with white wine, mirepoix, tomato, and herbs served over mashed potatoes.
Cutlet topped with spinach & fontina cheese, served with veal, demi-glaze, and mashed potatoes.
Grass-fed with red wine reduction, mashed potatoes, vegetables, and crispy onions.
Painted hills, grass-fed & raised shell steak and spicy gorgonzola sauce, house french fries, asparagus, and haricot verts.
DINNER - SIDES
DESSERTS
LUNCH - APPS
Chef's choice.
Fresh mozzarella, sliced tomatoes, house roasted peppers, basil, and balsamic reduction.
Baked layers of breaded eggplant, house tomato sauce, mozzarella, Parmesan, and basil.
P.E.I. mussels steamed in a savory Thai curry broth.
Baby calamari, semolina dusted, served with tomato dipping sauce.
Homemade mozzarella stuffed risotto balls fried with tomato dipping sauce.
Served with wasabi-honey vinaigrette and house coleslaw.
Pancetta-wrapped with wilted baby spinach and truffled balsamic aioli.
LUNCH - INSALATA
Baby romaine lettuce, Parmesan shavings, house croutons, and (anchovy-free) Caesar dressing.
Gorgonzola cheese, bacon, toasted almonds, beets, baby greens, and port wine vinaigrette.
Asparagus, beets, tomato, cucumber, red onion, and red wine vinaigrette.
Prosciutto, baby arugula, sliced pear, toasted almonds, goat cheese, and red wine vinaigrette.
Shaved Parmesan, sun-dried tomato, green beans, artisan lettuce, and creamy white truffle dressing.
LUNCH - PASTA
Fresh semolina and spinach pasta with mushrooms, cream, and white truffle oil.
Homemade ricotta gnocchi with basil tomato sauce.
Fresh scroll-shaped pasta with asparagus, cauliflower, mushroom, broccoli, and spinach with light tomato sauce.
Fresh spinach and ricotta ravioli with veal bolognese sauce.
Fresh fettuccine with Nonna's veal meatballs and tomato sauce.
Strand pasta with crab meat, capers, cherry tomatoes, basil, and white wine.
LUNCH - SANDWICHES
Soup of the day and a grilled cheese with cheddar, tomato, and bacon on rye toast.
Chicken breast, roasted vegetables, and pesto mayo on ciabatta bread with Caesar side salad.
Avocado, Chipotle mayo, tomato, and cheddar cheese on rye bread with a side of french fries.
Pulled short rib, fontina cheese on white baguette with french fries and side cabernet reduction.
Pulled pork and ham with Swiss cheese, pickles, and mustard on ciabatta bread with side of house slaw.
Nonna's veal meatballs, pomodoro sauce, and mozzarella with a side of linguine.
With cheddar and Monterey jack cheese, pico de gallo, sour cream, and baby green salad.
Sliced shell steak, Swiss cheese, and caramelized onions on a hoagie roll with side of fries.
Lettuce, tomato, red onion, and pickle on brioche bun with a side of french fries.
Lettuce, tomato, red onion, and roasted red pepper aioli on toasted brioche bun with a side Caesar salad.
BRUNCH
Served with whipped cream, fresh berries, maple syrup, and bacon. Choice of Lemon Ricotta, Blueberry, Strawberry, Chocolate Chip, or Gluten-Free.
Brioche bread with whipped cream, fresh berries, maple syrup, and bacon.
Belgian waffle with whipped cream, fresh berries, maple syrup, bacon.
3 eggs any style with bacon, rye toast, and homemade hash.
Mixed greens and avocado with homemade hollandaise sauce over an English muffin.
Tomato, spinach, and feta cheese served with rye toast, bacon, and homemade hash.
Cheddar cheese and ham topped with pico de gallo served with bacon, rye toast, and side of french fries.
Served with bacon, rye toast, and side of french fries.
scallions, cheddar cheese served with rye toast, bacon and roasted potatoes
Asparagus, baby arugula, fontina cheese, and prosciutto served with bacon, rye toast and french fries.
Blend of four wild mushrooms and goat cheese served with bacon, rye toast, and homemade hash.
Marinated artichokes, roasted peppers, and fontina cheese.
BRUNCH - SIDES
Potatoes, sausage, peppers, onions, and herbs.
Prices and availability subject to change. Please inform your server of any allergies.
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