PORT CITY CAFE & BAKERY

Chef's inspired creation

Served with cheddar beer dip, scallions and a sweet Guinness beer reduction [vt]

Half dozen, wood fire chicken wings, buffalo sauce, blue cheese & celery upon request half doz [gf]

House Whipped Ricotta, pickled Blackberries, Orange Blossom Honey, toasted Pistachio, w/ Grilled Focaccia [vt]

Lightly fried stuffed Manzanilla olives Served with roasted garlic-chive mascarpone

Marinated fresh mozzarella, wood-fire Tomatoes, sherry tomato confit, pistachio dukkah, basil-mint-sumac chimichurri and toasted focaccia

Crisp jicama shells stuffed with chicken, cucumbers, carrots, fresh herbs, crashed peanuts, thai peanut sauce and lime

Red Sun signature recipe served with house fried blue corn tortilla chips

Field greens, carrots, red onion, cucumber, tomatoes

Romaine lettuce, house made dressing, garlic croutons, parmesan, asiago & romano cheese.

Arugula, tomatoes, red onion, crumbly blue cheese, walnuts and herb vinaigrette

Arugula, fresh mozzarella, fresh peaches, lightly pickled peaches, toasted pistachios, fresh chives, sumac-burnt honey dressing

Wood-fired sourdough, charred sweet corn, cherry tomatoes, cucumber, goat cheese, pickled red onion, basil and lemon vinaigrette

Poached lobster, shaved jicama, fresh orange supremes, ginger-pickled orange peel, fresh mint, and a sherry citrus vinaigrette

House freshly ground beef, toasted brioche bun, greens, tomato, red onion, fries

Sweet corn risotto, lemon-parmesan broccoli and basil pan jus (GF)

Wood-Fired boneless chicken thigh in a traditional Peruvian marinade, cilantro-lime potatoes, blistered green beans, with toasted pepitas and frizzled shallots, and roasted yellow pepper puree (GF) (DF)

Blueberry-Riesling reduction, creamy goat cheese polenta and white balsamic glazed green beans (GF)

Potato hash with bacon and wilted spinach, charred scallion-horseradish puree, and roasted garlic mascarpone (GF)

Jumbo Shrimp over parmesan risotto with sherry tomato confit, roasted garlic, shallots, wilted spinach, and a white wine butter sauce (GF)

Steamed over fresh ginger and scallions, served over udon noodles, with napa cabbage and mushrooms, in a light soy-sherry broth finished with a hot ginger-scallion oil (DF)

Wood-fired cauliflower steak over lemon-parsley pearl couscous with parsley tabbouleh, a slow simmered tomato, roasted pepper and garlic relish. lemon-garlic tahini and pistachio dukkah (VG)

House made sausage, shaved Italian cheese, tomato pomodoro sauce, parsley

Linguine tossed in a Scillian almond, tomato, basil and mint pesto. Finished with parmesan and toasted almonds (VT)

House-made Fettuccini with poached lobster, shallots and fresh chives in a light limoncello cream sauce, finished with lemon zest and parmesan