RED BANK RESTAURANT
Week 2015
FEBRUARY 16 – 26
EXCLUDES FRIDAY & SATURDAY
3 Course Prix-Fixe Dinner $30.00
ANTIPASTI & INSALATE
Casa baby lettuce, pomegranate, almonds, Grana Padano, vinaigrette.
Nero romaine hearts, house made Caesar dressing, crispy capers, pancetta.
Big Vic romaine, roasted pepper, salami, provolone, red onion, Gaeta olives,
oregano, wine vinegar, olive oil
Suppli al Telefono Sicilian rice balls with mozzarella and peas.
Calamari crispy fried, pomodoro sauce.
Cozze Maine black shell mussels, tomato, olive oil, Sicilian style breadcrumbs.
PIATTI DEL GIORNO
Pomodoro e Basilico spaghetti, tomato, olive oil, basil.
Spaghetti con Cozze fresh mussels, tomato, garlic, olive oil.
Strozzapreti beef, veal, pork, Italian tomato, fennel, Mascarpone.
Fusilli Scarola e Salsiccia escarole, sweet Italian sausage, garlic, olive oil, pecorino.
Conchiglie Ripieni stuffed shells with spinach, Grana Padano, ricotta, tomato
sauce, mozzarella.
Melanzane alla Parmigiana eggplant, scarmozza, Pecorino Romano, tomato sauce, rigatoni.
Pollo alla Parmigiana chicken breast pan-fried in olive oil, tomato sauce, mozzarella & rigatoni.
Salmone grilled salmon filet, cauliflower risotto, avocado, orange and radish salad.
Salsiccia Grigliata grilled Italian hot and sweet sausage, potato, onion, frying pepper.
Costata di Manzo slow roasted beef short rib, butternut squash risotto.
DOLCI
Cioccolato chocolate pudding, caramelized hazelnuts, sea salt.
Tiramisu “Pick me Up” mascarpone, espresso, lady fingers.
Gelato e Sorbetto choice of: vanilla, pistachio, and lemon.
Crumble granny smith apple crumble, vanilla gelato.
Torta di Nutella nutellacheesecake, fresh cream, brittle.
No substitutions, Menu Subject to Change based on Availability