Cafe Red Online Ordering Menu

parmesan cheese, baby arugula, roasted peppers, cherry tomato, pumpkin seeds, balsamic vinaigrette

served with roasted fig, prosciutto, sweet balsamic

fradiavlo sauce, pecorino, crostini tempura style stuffed with ricotta & asparagus, served with tomato sauce

layers of crabmeat & octopus salad & crispy feuille de brick with avocado mousse

baked layers of pasta with filet mignon bolognese, parmesan & béchamel sauce

1/2 of organic chicken roasted with herbs served with mashed potatoes

asparagus, cherry tomato, zucchini, yellow squash topped with pan seared sea scallops

jasmine rice, spinach, wasabi aioli, teriyaki sauce

baby clams, garlic, parsley & white wine

potato gratin, asparagus, black truffle cream sauce

roasted potato, broccoli rabe, chorizo and pistachio pesto

Served with whipped cream, fresh berries, maple syrup, and choice of bacon or sausage. Choice of Lemon Ricotta, Blueberry, Strawberry, Chocolate Chip, or Gluten-Free.

Brioche bread with whipped cream, fresh berries, maple syrup, and choice of bacon or sausage.

Belgian waffle with whipped cream, fresh berries, maple syrup, and choice of bacon or sausage.

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.

Zucchini, yellow squash, and cheddar cheese served with rye toast, bacon, and homemade hash.

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.

Potatoes, sausage, peppers, onions, and herbs.

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.

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.

Asparagus, green beans, mixed greens, and pan-seared scallops with creamy truffle dressing.

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.

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.

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.

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.

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 and crispy onions served with house 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.

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.

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.