Red Rocks Cafe: Birkdale Village

Served with tortilla chips.

Six white shrimp served with house made cocktail sauce.

Calamari steak lightly breaded and fried, served with house made marinara sauce.

Ahi tuna, avocado, and scallions over wonton chips with wakame. Finished with sesame seeds and sriracha aioli.

Lightly breaded corkscrew shrimp tossed in a house made buffalo sauced served with a side of bleu cheese dressing.

French fries tossed in white truffle oil with fresh parmesan and parsley.

Steamed mussels in a spicy Thai garlic chili broth. Finished with sriracha and toasted croustades.

Lightly breaded corkscrew shrimp tossed in house made creamy chili garlic sauce.

Ahi tuna and avocado tossed with scallions in a sweet sesame soy sauce. Topped with wakame salad and crispy wonton strips.

Fresh potatoes with herbs and parmesan cheese breaded and deep fried. Topped with dill mustard sauce and parmesan cheese.

Six coconut encrusted shrimp served with teriyaki glaze.

Eight wings served with bleu cheese and celery.

House made potato chips tossed with bleu cheese crumbles, bleu cheese dressing and scallions

Fried cauliflower tossed in a sweet and spicy tiger sauce. Finished with scallions.

Caesar | Kale | Chopped | Bleu Cheese Wedge

Cup | Bowl

Wagyu filet served with garlic smashed potatoes. Finished with crispy fried onions.

11 oz New York strip served with garlic smashed potatoes and broccoli.

12 oz pure ribeye, topped with roasted garlic pepper butter. Served with garlic smashed potatoes and broccoli.

Center cut filet served with garlic smashed potatoes and broccoli.

4 oz filet with teriyaki-glazed coconut shrimp with garlic smashed potatoes and broccoli.

4 oz center cut filet, paired with a 5 oz Maine lobster tail. Served with garlic smashed potatoes and broccoli.

Twin 4 oz filet medallions, served with garlic smashed potatoes and broccoli.

4 oz filet accompanied by pan-seared lump crab cake with dill mustard sauce. Served with garlic smashed potatoes and broccoli.

Twin 4 oz filet medallions with bleu cheese fondue, a marinated portobello cap and crispy fried onions. Served with garlic smashed potatoes and asparagus.

12 oz pure ribeye, blackened, over red rice. Topped with sautéed peppers and onions.

Hickory smoked baby back ribs, slow roasted, with house made BBQ sauce. Served with French fries.

Grilled salmon filet topped with lemon dill butter sauce, served with wild rice and broccoli.

Blackened salmon filet served with red rice and broccoli. Finished with cajun cream sauce.

Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with a ginger teriyaki broth.

Blackened Ahi tuna steak over red rice risotto, asparagus and avocado pico de gallo.

Lightly blackened mahi filet served with wild rice and broccoli.

Pan-seared Mahi, almond encrusted, over wild rice risotto and asparagus. Finished in a Grand Marnier beurre blanc and balsamic reduction.

Twin Maine lobster tails, steamed, with drawn butter, garlic smashed potatoes and broccoli.

Two pan seared lump crab cakes with dill mustard sauce, wild rice and mixed vegetables.

Twin chicken medallions dredged in flour and simmered in a lemon herb butter sauce. Served with garlic smashed potatoes and mixed vegetables.

Twin chicken medallions dredged in flour pan-seared in a prosciutto, garlic, sage and Madeira wine cream sauce over angel hair pasta and mixed vegetables.

Chicken, shrimp, and andouille sausage sautéed with onions, peppers, and cajun spices. Served with red rice and garnished with green onions and diced Roma tomatoes.

Lobster-filled ravioli tossed in a sherry-lobster cream sauce. Accompanied by pan-seared shrimp and topped with asparagus and parmesan cheese.

Spicy andouille sausage sautéed with creole vegetables, tossed in cajun cream sauce and topped with parmesan cheese.

Sautéed chicken with penne pasta and house made marinara sauce, roma tomatoes, topped with parmesan cheese.

Spinach and walnut filled ravioli topped with spinach, feta cheese, mushrooms and roma tomatoes tossed in a white wine garlic butter sauce with sliced grilled chicken.

Penne pasta with chicken, bacon, mushrooms, roma tomatoes, and scallions. Tossed in a four cheese cream sauce.

Chopped romaine tossed with shredded parmesan, house made croutons, and caesar dressing.

Fresh chopped kale, parmesan cheese, craisins, and sliced almonds, tossed in lemon vinaigrette.

Chopped iceberg topped with feta, toasted almonds, craisins, diced tomatoes and cucumbers.

Chicken | Salmon | Shrimp | Tenderloin

Fried chicken tenders atop a bed of greens with cucumbers, tomatoes, bacon and cheddar cheese.

Grilled chicken served over a bed of baby spinach, candied pecans, caramelized red onions, strawberries, and goat cheese with pomegranate vinaigrette.

4 oz tenderloin cooked to order served over a bed of greens with cucumbers, tomatoes and bleu cheese crumbles.

Quarter wedge of iceberg lettuce with diced tomatoes, house made bleu cheese dressing, and bleu cheese crumbles, topped with chopped bacon. Served with a blackened 4 oz filet.

Choice of grilled or fried chicken with shredded lettuce, diced tomatoes, and cheddar cheese served in a tomato basil wrap.

Marinated and grilled chicken breast topped with provolone cheese. Served on a brioche bun with lettuce and tomato.

Lightly blackened chicken breast, bacon, cheddar and provolone cheese. Served on a brioche bun with lettuce and tomato.

Angus beef, served on a brioche bun with lettuce, tomato and onion.

Angus beef burger, blackened and topped with bleu cheese crumbles and crispy fried onions.

Angus beef, topped with pepper jack cheese, bacon and avocado slices. Served on a brioche bun with lettuce and tomato.

4 oz tenderloin cooked to order topped with provolone cheese, lettuce and tomato on a brioche bun. Served with creamy horseradish sauce.

Pan seared Lump Crab meat with lettuce and tomato on a brioche bun. Topped with dill mustard sauce.

Bacon | Avocado | Mushrooms | Grilled Onions | Provolone | Cheddar | Pepperjack

4 oz filet medallion served with two eggs, prepared any style and your choice of side.

Poached eggs and Canadian bacon served on a toasted English muffin, topped with hollandaise. Served with your choice of side.

Jumbo shrimp, andouille sausage, peppers, onions, tomato broth, over stone ground grits.

Cinnamon vanilla French toast topped with house made whipped cream. Served with your choice of side.

Two eggs, bacon and toast. Served with your choice of side.

Poached eggs and house made crab cakes served on a toasted English muffin, topped with hollandaise. Served with your choice of side.

Fresh house made waffle. Served with your choice of side.

Fresh house made waffle topped with strawberry syrup, house made whipped creamed fresh strawberries. Served with your choice of side.

One boneless fried chicken breast served over a waffle drizzled with maple syrup. Served with your choice of side.

4 oz filet medallion served with two eggs, prepared any style and your choice of side.

Poached eggs and Canadian bacon served on a toasted English muffin, topped with hollandaise. Served with your choice of side.

Jumbo shrimp, andouille sausage, peppers, onions, tomato broth, over stone ground grits.

Cinnamon vanilla French toast topped with house made whipped cream. Served with your choice of side.

Two eggs, bacon and toast. Served with your choice of side.

Poached eggs and house made crab cakes served on a toasted English muffin, topped with hollandaise. Served with your choice of side.

Fresh house made waffle. Served with your choice of side.

Fresh house made waffle topped with strawberry syrup, house made whipped creamed fresh strawberries. Served with your choice of side.

One boneless fried chicken breast served over a waffle drizzled with maple syrup. Served with your choice of side.

Served with tortilla chips.

Six white shrimp served with house made cocktail sauce.

Calamari steak lightly breaded and fried, served with house made marinara sauce.

Ahi tuna, avocado, and scallions over wonton chips with wakame. Finished with sesame seeds and sriracha aioli.

Lightly breaded corkscrew shrimp tossed in a house made buffalo sauced served with a side of bleu cheese dressing.

French fries tossed in white truffle oil with fresh parmesan and parsley.

Lightly breaded corkscrew shrimp tossed in house made creamy chili garlic sauce.

Ahi tuna and avocado tossed with scallions in a sweet sesame soy sauce. Topped with wakame salad and crispy wonton strips.

Fresh potatoes with herbs and parmesan cheese breaded and deep fried. Topped with dill mustard sauce and parmesan cheese.

Six coconut encrusted shrimp served with teriyaki glaze.

Eight wings served with bleu cheese and celery.

House made potato chips tossed with bleu cheese crumbles, bleu cheese dressing and scallions

Fried cauliflower tossed in a sweet and spicy tiger sauce. Finished with scallions.

Caesar | Kale | Chopped | Bleu Cheese Wedge

Cup | Bowl

Wagyu filet served with garlic smashed potatoes. Finished with crispy fried onions.

11 oz New York strip served with garlic smashed potatoes and broccoli.

12 oz pure ribeye, topped with roasted garlic pepper butter. Served with garlic smashed potatoes and broccoli.

Center cut filet served with garlic smashed potatoes and broccoli.

4 oz filet with teriyaki-glazed coconut shrimp with garlic smashed potatoes and broccoli.

4 oz center cut filet, paired with a 5 oz Maine lobster tail. Served with garlic smashed potatoes and broccoli.

Twin 4 oz filet medallions, served with garlic smashed potatoes and broccoli.

4 oz filet accompanied by pan-seared lump crab cake with dill mustard sauce. Served with garlic smashed potatoes and broccoli.

Twin 4 oz filet medallions with bleu cheese fondue, a marinated portobello cap and crispy fried onions. Served with garlic smashed potatoes and asparagus.

12 oz pure ribeye, blackened, over red rice. Topped with sautéed peppers and onions.

Hickory smoked baby back ribs, slow roasted, with house made BBQ sauce. Served with French fries.

Grilled salmon filet topped with lemon dill butter sauce, served with wild rice and broccoli.

Blackened salmon filet served with red rice and broccoli. Finished with cajun cream sauce.

Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with a ginger teriyaki broth.

Blackened Ahi tuna steak over red rice risotto, asparagus and avocado pico de gallo.

Lightly blackened mahi filet served with wild rice and broccoli.

Pan-seared Mahi, almond encrusted, over wild rice risotto and asparagus. Finished in a Grand Marnier beurre blanc and balsamic reduction.

Twin Maine lobster tails, steamed, with drawn butter, garlic smashed potatoes and broccoli.

Two pan seared lump crab cakes with dill mustard sauce, wild rice and mixed vegetables.

Twin chicken medallions dredged in flour and simmered in a lemon herb butter sauce. Served with garlic smashed potatoes and mixed vegetables.

Twin chicken medallions dredged in flour pan-seared in a prosciutto, garlic, sage and Madeira wine cream sauce over angel hair pasta and mixed vegetables.

Chicken, shrimp, and andouille sausage sautéed with onions, peppers, and cajun spices. Served with red rice and garnished with green onions and diced Roma tomatoes.

Lobster-filled ravioli tossed in a sherry-lobster cream sauce. Accompanied by pan-seared shrimp and topped with asparagus and parmesan cheese.

Spicy andouille sausage sautéed with creole vegetables, tossed in cajun cream sauce and topped with parmesan cheese.

Sautéed chicken with penne pasta and house made marinara sauce, roma tomatoes, topped with parmesan cheese.

Spinach and walnut filled ravioli topped with spinach, feta cheese, mushrooms and roma tomatoes tossed in a white wine garlic butter sauce with sliced grilled chicken.

Penne pasta with chicken, bacon, mushrooms, roma tomatoes, and scallions. Tossed in a four cheese cream sauce.

Chopped romaine tossed with shredded parmesan, house made croutons, and caesar dressing.

Fresh chopped kale, parmesan cheese, craisins, and sliced almonds, tossed in lemon vinaigrette.

Chopped iceberg topped with feta, toasted almonds, craisins, diced tomatoes and cucumbers.

Chicken | Salmon | Shrimp | Tenderloin

Fried chicken tenders atop a bed of greens with cucumbers, tomatoes, bacon and cheddar cheese.

Grilled chicken served over a bed of baby spinach, candied pecans, caramelized red onions, strawberries, and goat cheese with pomegranate vinaigrette.

4 oz tenderloin cooked to order served over a bed of greens with cucumbers, tomatoes and bleu cheese crumbles.

Quarter wedge of iceberg lettuce with diced tomatoes, house made bleu cheese dressing, and bleu cheese crumbles, topped with chopped bacon. Served with a blackened 4 oz filet.

Choice of grilled or fried chicken with shredded lettuce, diced tomatoes, and cheddar cheese served in a tomato basil wrap.

Corned beef, thinly sliced, grilled, and layered with Swiss cheese, sauerkraut, and house-made thousand island, served on toasted rye bread.

Lightly blackened chicken breast, bacon, cheddar and provolone cheese. Served on a brioche bun with lettuce and tomato.

Angus beef, served on a brioche bun with lettuce, tomato and onion.

Angus beef burger, blackened and topped with bleu cheese crumbles and crispy fried onions.

Angus beef, topped with pepper jack cheese, bacon and avocado slices. Served on a brioche bun with lettuce and tomato.

4 oz tenderloin cooked to order topped with provolone cheese, lettuce and tomato on a brioche bun. Served with creamy horseradish sauce.

Pan seared Lump Crab meat with lettuce and tomato on a brioche bun. Topped with dill mustard sauce.

Bacon | Avocado | Mushrooms | Grilled Onions | Provolone | Cheddar | Pepperjack

4 oz filet medallion served with two eggs, prepared any style and your choice of side.

Poached eggs and Canadian bacon served on a toasted English muffin, topped with hollandaise. Served with your choice of side.

Jumbo shrimp, andouille sausage, peppers, onions, tomato broth, over stone ground grits.

Cinnamon vanilla French toast topped with house made whipped cream. Served with your choice of side.

Two eggs, bacon and toast. Served with your choice of side.

Poached eggs and house made crab cakes served on a toasted English muffin, topped with hollandaise. Served with your choice of side.

Fresh house made waffle. Served with your choice of side.

Fresh house made waffle topped with strawberry syrup, house made whipped creamed fresh strawberries. Served with your choice of side.

One boneless fried chicken breast served over a waffle drizzled with maple syrup. Served with your choice of side.

Served with tortilla chips.

Six white shrimp served with house made cocktail sauce.

Calamari steak lightly breaded and fried, served with house made marinara sauce.

Ahi tuna, avocado, and scallions over wonton chips with wakame. Finished with sesame seeds and sriracha aioli.

Lightly breaded corkscrew shrimp tossed in a house made buffalo sauced served with a side of bleu cheese dressing.

French fries tossed in white truffle oil with fresh parmesan and parsley.

Lightly breaded corkscrew shrimp tossed in house made creamy chili garlic sauce.

Ahi tuna and avocado tossed with scallions in a sweet sesame soy sauce. Topped with wakame salad and crispy wonton strips.

Fresh potatoes with herbs and parmesan cheese breaded and deep fried. Topped with dill mustard sauce and parmesan cheese.

Six coconut encrusted shrimp served with teriyaki glaze.

Eight wings served with bleu cheese and celery.

House made potato chips tossed with bleu cheese crumbles, bleu cheese dressing and scallions

Fried cauliflower tossed in a sweet and spicy tiger sauce. Finished with scallions.

Caesar | Kale | Chopped | Bleu Cheese Wedge

Cup | Bowl

Wagyu filet served with garlic smashed potatoes. Finished with crispy fried onions.

11 oz New York strip served with garlic smashed potatoes and broccoli.

12 oz pure ribeye, topped with roasted garlic pepper butter. Served with garlic smashed potatoes and broccoli.

Center cut filet served with garlic smashed potatoes and broccoli.

4 oz filet with teriyaki-glazed coconut shrimp with garlic smashed potatoes and broccoli.

4 oz center cut filet, paired with a 5 oz Maine lobster tail. Served with garlic smashed potatoes and broccoli.

Twin 4 oz filet medallions, served with garlic smashed potatoes and broccoli.

4 oz filet accompanied by pan-seared lump crab cake with dill mustard sauce. Served with garlic smashed potatoes and broccoli.

Twin 4 oz filet medallions with bleu cheese fondue, a marinated portobello cap and crispy fried onions. Served with garlic smashed potatoes and asparagus.

12 oz pure ribeye, blackened, over red rice. Topped with sautéed peppers and onions.

Hickory smoked baby back ribs, slow roasted, with house made BBQ sauce. Served with French fries.

Grilled salmon filet topped with lemon dill butter sauce, served with wild rice and broccoli.

Blackened salmon filet served with red rice and broccoli. Finished with cajun cream sauce.

Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with a ginger teriyaki broth.

Blackened Ahi tuna steak over red rice risotto, asparagus and avocado pico de gallo.

Lightly blackened mahi filet served with wild rice and broccoli.

Pan-seared Mahi, almond encrusted, over wild rice risotto and asparagus. Finished in a Grand Marnier beurre blanc and balsamic reduction.

Twin Maine lobster tails, steamed, with drawn butter, garlic smashed potatoes and broccoli.

Two pan seared lump crab cakes with dill mustard sauce, wild rice and mixed vegetables.

Twin chicken medallions dredged in flour and simmered in a lemon herb butter sauce. Served with garlic smashed potatoes and mixed vegetables.

Twin chicken medallions dredged in flour pan-seared in a prosciutto, garlic, sage and Madeira wine cream sauce over angel hair pasta and mixed vegetables.

Chicken, shrimp, and andouille sausage sautéed with onions, peppers, and cajun spices. Served with red rice and garnished with green onions and diced Roma tomatoes.

Lobster-filled ravioli tossed in a sherry-lobster cream sauce. Accompanied by pan-seared shrimp and topped with asparagus and parmesan cheese.

Spicy andouille sausage sautéed with creole vegetables, tossed in cajun cream sauce and topped with parmesan cheese.

Sautéed chicken with penne pasta and house made marinara sauce, roma tomatoes, topped with parmesan cheese.

Spinach and walnut filled ravioli topped with spinach, feta cheese, mushrooms and roma tomatoes tossed in a white wine garlic butter sauce with sliced grilled chicken.

Penne pasta with chicken, bacon, mushrooms, roma tomatoes, and scallions. Tossed in a four cheese cream sauce.

Chopped romaine tossed with shredded parmesan, house made croutons, and caesar dressing.

Fresh chopped kale, parmesan cheese, craisins, and sliced almonds, tossed in lemon vinaigrette.

Chopped iceberg topped with feta, toasted almonds, craisins, diced tomatoes and cucumbers.

Chicken | Salmon | Shrimp | Tenderloin

Fried chicken tenders atop a bed of greens with cucumbers, tomatoes, bacon and cheddar cheese.

Grilled chicken served over a bed of baby spinach, candied pecans, caramelized red onions, strawberries, and goat cheese with pomegranate vinaigrette.

4 oz tenderloin cooked to order served over a bed of greens with cucumbers, tomatoes and bleu cheese crumbles.

Quarter wedge of iceberg lettuce with diced tomatoes, house made bleu cheese dressing, and bleu cheese crumbles, topped with chopped bacon. Served with a blackened 4 oz filet.

Choice of grilled or fried chicken with shredded lettuce, diced tomatoes, and cheddar cheese served in a tomato basil wrap.

Corned beef, thinly sliced, grilled, and layered with Swiss cheese, sauerkraut, and house-made thousand island, served on toasted rye bread.

Lightly blackened chicken breast, bacon, cheddar and provolone cheese. Served on a brioche bun with lettuce and tomato.

Angus beef, served on a brioche bun with lettuce, tomato and onion.

Angus beef burger, blackened and topped with bleu cheese crumbles and crispy fried onions.

Angus beef, topped with pepper jack cheese, bacon and avocado slices. Served on a brioche bun with lettuce and tomato.

4 oz tenderloin cooked to order topped with provolone cheese, lettuce and tomato on a brioche bun. Served with creamy horseradish sauce.

Pan seared Lump Crab meat with lettuce and tomato on a brioche bun. Topped with dill mustard sauce.

Bacon | Avocado | Mushrooms | Grilled Onions | Provolone | Cheddar | Pepperjack