The Redwood Room

on grilled french bread with arugula, goat cheese, a smokey roasted red pepper sauce

parmesan artichoke pate served chilled or baked with french bread

an assortment of gourmet cheeses ask your server for todays selection

red leaf, sunflower seeds, croutons, red onion, dijon vinaigrette

gorgonzola, mushroom, onion, sunflower seed, sweet or spicy dressing

pepperoni, sausage, crimini mushrooms, red onion

with grilled artichokes and mushrooms

applewood bacon, mushrooms, mozzarella, gouda

chicken breast, feta, kalamata olives, cherry tomato, fresh spinach, red onion, oregano

fresh mozzarella, imported italian crushed tomato sauce, fresh basil

chorizo, sundried tomatoes, mozzarella, roasted red peppers, goat cheese, and basil

with a light lemon tomato cream sauce, rice, vegetable. served with our house salad.

over mashed potatoes. a signature dish of the redwood room.

yellow fin tuna grilled rare then topped with a sundried tomato caper vinaigrette. served with house rice.

petite filet mignon ladled with a red wine mushroom sauce and wrapped with a buttery puff pastry and baked. served with mashed potatoes.

fresh large sea scallops flown in fresh from new england, wrapped in bacon, and baked. served with a maple cream sauce and house rice.

with a light lemon tomato cream sauce, rice, vegetable.

shrimp, andouille and garlic sausages, and a cajun cream sauce over rice.

a sweeter favorite! chicken sauteed with mushrooms and fresh basil, sweet honey sesame cream sauce, and linguini.

made from scratch pasta stuffed with roasted squash then tossed in a sage butter wine sauce and topped with walnuts, bacon, and parmesan cheese.

this cut is named for the french method of production and rivals the tenderness of a filet, but packs a ton of flavor! chef recommends a medium rare temperature. served with grilled asparagus and grilled fingerling potatoes.

hand pattied veal, pork, and beef meatballs seasoned with a sicilian spice mix, then served over a fresh alta cucina tomato sauce, angel hair pasta and freshly grated parmesan.

drowned in a vanilla custard sauce and a rich, hot fudge sauce

a pecan and bittersweet chocolate crust under creamy french silk, topped with espresso whipped cream and dark chocolate shavings

the finest white chocolate imported from belgium delicately whipped into a creamy, snowwhite, fluffed mousse. drizzled with a crimson red raspberry puree

on grilled french bread with arugula, goat cheese, & a smokey roasted red pepper sauce

parmesan & artichoke pate served chilled or baked with french bread

an assortment of gourmet cheeses ask your server for todays selection

red leaf, sunflower seeds, croutons, red onion, dijon vinaigrette

gorgonzola, mushroom, onion, sunflower seed, sweet or spicy dressing

pepperoni, sausage, crimini mushrooms, red onion

with grilled artichokes and mushrooms

applewood bacon, mushrooms, mozzarella, gouda

chicken breast, feta, kalamata olives, cherry tomato, fresh spinach, red onion, oregano

fresh mozzarella, imported italian crushed tomato sauce, fresh basil

chorizo, sundried tomatoes, mozzarella, roasted red peppers, goat cheese, and basil

with a light lemon tomato cream sauce, rice, & vegetable. served with our house salad.

over mashed potatoes. a signature dish of the redwood room.

yellow fin tuna grilled rare then topped with a sundried tomato caper vinaigrette. served with house rice.

petite filet mignon ladled with a red wine mushroom sauce and wrapped with a buttery puff pastry and baked. served with mashed potatoes.

fresh large sea scallops flown in fresh from new england, wrapped in bacon, and baked. served with a maple cream sauce and house rice.

with a light lemon tomato cream sauce, rice, & vegetable.

shrimp, andouille and garlic sausages, and a cajun cream sauce over rice.

a sweeter favorite! chicken sauteed with mushrooms and fresh basil, sweet honey sesame cream sauce, and linguini.

made from scratch pasta stuffed with roasted squash then tossed in a sage butter wine sauce and topped with walnuts, bacon, and parmesan cheese.

this cut is named for the french method of production and rivals the tenderness of a filet, but packs a ton of flavor! chef recommends a medium rare temperature. served with grilled asparagus and grilled fingerling potatoes.

hand pattied veal, pork, and beef meatballs seasoned with a sicilian spice mix, then served over a fresh alta cucina tomato sauce, angel hair pasta and freshly grated parmesan.

drowned in a vanilla custard sauce and a rich, hot fudge sauce

a pecan and bittersweet chocolate crust under creamy french silk, topped with espresso whipped cream and dark chocolate shavings

the finest white chocolate imported from belgium delicately whipped into a creamy, snowwhite, fluffed mousse. drizzled with a crimson red raspberry puree