THE red INN
Restaurant Week Menu
Monday, May 15 – Thursday, May 18, Sunday, May 21

Choose one Entrée and any other two items. $35 three course meal not including tax or gratuity

Starters

Spicy Lobster Corn Chowder
Yes it is a bit spicy!

Soup Du Jour

Crispy Panko Crusted Shrimp (3)
With a Sweet Hot Chili Dipping Sauce

Oyster Brochette (3)
Bacon Wrapped Oysters served with a Remoulade Dipping Sauce

The red Inn Salad
Seasonal Organic Greens, Sundried Cape Cod Cranberries, French Burnt Pecans, Vermont Goat Cheese and Green Herb Vinaigrette

Caesar Salad
Classic Caesar preparation with Parmesan and Croutons

Entrée Selections

Pan roasted Local Cod
Lemon-Garlic Confit with Applewood Bacon, Served on a Bed of Rosemary Potatoes

Pepper Crusted Petite Filet Mignon
With Truffle Mashed Potatoes and a Jack Daniel’s Sauce

Panroasted Free-range Chicken Breast
Apricot Black Pepper Compound Butter Sauce and Mashed Potatoes

Savory Vegetable Breadpudding
Marinated and Grilled Portabella with Veggie Port Wine Demi

Seafood Pasta
Shrimp and Crawfish sautéed with Mushrooms in a light Sherry Creole Tomato Cream

Warm Bread Pudding
with White Chocolate Frangelico Sauce and roasted Pecans

Classic Crème Brulee
Caramelized Sugar with a hint of Vanilla

Before placing your order, please inform your server if anyone in your party has a food allergy.

20% Gratuity will be added to parties of 5 or more.  Please use cell phones outside.
Consuming raw or undercooked meats, seafood or shellfish may increase your risk of food borne illness

Thank You and Enjoy!!