Entrees
Seared Atlantic Salmon
Wild Rice Pilaf, Fresh Spinach, Tomato-Basil Tapenade, Seasonal Vegetables
Portabella Mushroom and Creamy Polenta
Grilled Marinated Vegetables, Avocado Salsa, Red Pepper Sauce
Charbroiled Beef Tenderloin
Whipped Blue Cheese-Chive Potatoes, Cabernet Reduction and Demi Glace, Seasonal Vegetables
Reds Duet
Charbroiled Beef Tenderloin with Caramelized Shallot Jus & Grilled Shrimp with Buerre Blanc Sauce, Seasonal Vegetables
REDS Breakfast Menu
Chorizo Scramble
Warm Flour Tortilla, Black Beans, Fresh Salsa & Sour Cream
Huevos Rancheros
Over Easy Eggs on Crisp Corn Tortillas with Refried Beans, Ranchero Sauce and Melted Cheese
Eggs Benedict
Toasted English Muffin, Canadian Bacon, Two Poached Eggs & Fresh Hollandaise Sauce
REDS Lunch
Chicken Salad Wrap
Diced Chicken, Celery, Red Onions, Baby Greens in a Spinach Wrap
Ham and Gruyere Cheese
Slice Ham, Tomato on Toasted Sourdough Bread
Grilled Rosemary Chicken Breast
Red Bell Pepper, Red Onion, Baby Spinach on a Toasted Roll
Grilled Tri Tip
Sliced Marinated Beef and Jalapeno Jack Cheese with a Thyme Jus and Creamed Horseradish Sauce on a Whole Wheat Roll
Classic Caesar Salad
Hearts of Romaine, Croutons, Fresh Parmesan Cheese and a Zesty Caesar Dressing
Add Grilled Chicken Add Shrimp Add Salmon
Spinach Salad with Wild Mushrooms
Baby Spinach with Goat Cheese, Roasted Tomatoes and Warm Bacon Dressing
Dinner
Scallop Tacos
Three 4-Inch Flour Tortillas, Bay Scallops,
Oaxaca Cheese, Salsa, Red Chili Crèma
Wine Selection ~ 2006 Benvolio Pinot Grigio
Grilled Ribeye
12 Oz Aged
Twice Baked Potato, Rosemary Jus, Chef’s Fresh Vegetables
Wine Selection ~Sedona Rouge Vintners Select, Page Springs Cellars
Classic Crème Brulee
Chantilly Cream, Macerated Berries
Wine Selection ~ Pacific Rim Sweet Reisling, California NV
Small Plates in REDS Lounge
Beef Sliders Trio
(1)Bleu Cheese, (1) Red Dragon Cheese, (1) Sautéed mushrooms and onions
Fish Sliders Trio
Seared Salmon with Caper Slaw, Sea Bass with Roasted Tomatoes, Ahi Tuna with Soy Almond Glaze
REDS Lounge Wines by the Glass
White Wines & Rose’
Pacific Rim Sweet Reisling, California NV
Benvolio - "Graves" Friuli Pinot Grigio, 2006
Cambria, Katherine's Vineyard, Santa Maria Valley, Chardonnay, 2005
Tangent Sauvignon Blanc, Edna Valley 2006
Pacific Rim Dry Reisling, California NV
Red Diamond Chardonnay, Washington State 2003
Zaca Mesa, Viognier Santa Ynez, 2006
Red Wines
Gnarly Head, Zinfandel, Lodi California 2006
Jackson Ridge Merlot, Mendocino County California 2004
Tiz Red, Red Blend, California
Tenuta Arceno "Prima Voce", Tuscany Italy 2004
J Lohr, Cabernet Sauvignon, Paso Robles California, 2006
Irony, Pinot Noir, California Monterey, 2005
Marquis Phillips, Shiraz, South Eastern Australia 2006
Recipes
REDS Guacamole
Small dice the following:
2 Roma tomatoes
½ red onion
5 ripe avocados-skinned and pitted-smashed
1 green jalapenos-seeded and minced fine
½ bunch cilantro-washed and chopped
1TBS granulated garlic
Juice from 3 limes
Salt to taste
Method:
Remove skin and pits from avocados and smash in mixing bowl. Add remaining ingredients and check salt. Place in appropriate size container and place plastic on top so that no air gets to the guacamole.
Warm Bacon Dressing
¼ pound of Bacon-small dice
2 shallots fine dice
½ cups balsamic vinegar
¼ cup sugar
1 tsp cup grained Dijon Mustard
½ cup Canola oil
Salt and black pepper
Method:
Render fat from diced bacon and cook till crisp. Remove bacon pieces and then sweat shallots in bacon fat. Cool down shallot mix to room temp. In blender put balsamic vinegar, mustard and sugar, turn on blender and emulsify shallot, bacon fat mix into. Then continue to add oil. After mixed well. Check salt and fold in cooked bacon pieces.
Room Service
Raspberry Chipotle Chicken
Crispy Tenders, Blue Cheese Buttermilk Dressing
Guacamole
Served With Fresh Tortilla Chips
Charbroiled Angus Burger
Red Dragon Mustard Cheese, Reds’ Fries or Sweet Potato Fries
BBQ Chicken Sandwich
Grilled Chicken Breast with Pepper Jack Cheese, Reds Fries or Sweet Potato Fries
Carne Asada* Quesadilla
Grilled Angus Tri Tip, Oaxaca & Cotija Cheese, Salsa, Sour Cream
Hot Crab & Artichoke Dip
Lump Crab & Artichoke Hearts, Cream Cheese & Melted Parmesan Served With Pita Chips
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