The Redwood Room

Toasted French bread topped with grape tomatoes, fresh basil, and Parmesan cheese. Finished with balsamic vinegar.

Spheres of Arborio risotto with a gooey center of smoked Gouda and a crispy exterior of panko breadcrumbs. Served with a creamy artichoke tomato sauce

A creamy blend of artichokes Parmesan cheese and green onions. Served chilled or baked with slices of French bread.

Red leaf lettuce, sunflower seeds, red onion, Parmesan cheese, house baked croutons and Redwood Room Dijon vinaigrette.

Red leaf lettuce, sunflower seeds, red onion, Parmesan cheese, house baked croutons and Redwood Room Dijon vinaigrette.

Fresh spinach, Gorgonzola cheese, mushroom, bacon, onion, sunflower seed, Parmesan, and house baked croutons with a side of spicy and sweet sesame dressing.

Freesh spinach, Goranzola cheese, mushrooms, bacon, red onion, sonflower seeds, Parmesan cheese, and house baked croutons, Served with a side of sweet dressing and spicy dressing.

House red sauce, mozzarella and provolone cheese blend, artichokes, prosciutto ham, kalamata olive, feta cheese, and red onion.

House red sauce, mozzarella provolone cheese blend, Italian sausage, pepperoni, and red onion.

Mozzarella and provolone cheese blend, house made poblano sausage, ham, house spicy pickles, and a mustard aioli.

Tender pork medallions simmered with apple cider, brown sugar, and smoked bacon. Served with mashed potatoes.

Seared Angus flank steak served with a pink and black peppercorn sauce with a robust merlot flavor and hints of raspberries, companied by creamy bleu cheese mash potatoes and vegetable of the day. Finished with a touch of arugula.

Chicken breast stuffed with Boursin cheese and herbs, served with house rice and covered in a mushroom-tomato cream sauce. Finished with fresh basil.

Sautéed chicken and mushrooms tossed with a creamy sweet sesame sauce and linguini garnished with Parmesan cheese and fresh basil. This is a sweet dish.

Andouille sausage, garlic sausage, Tiger shrimp, parmesan, and green onion served over Redwood Room house rice.

Seared fresh Atlantic salmon with a creamy dill aioli. Accompanied with vegetable of the day and house rice.

Arborio rice simmered in chicken stock tossed with Tiger shrimp, sweet corn, pancetta, cream and fresh basil.

Sauteed seasonal vegetables tossed in a Malaysian curry sauce. Served on house rice with grilled baby bok choy. Finished with a hint of lime juice and cilantro.

Vietnamese meatballs with onions, cilantro, and soy sauce. Served on house rice with a nam jim tomato sauce and finished with a squeeze of lime juice and cilantro.

Grilled swordfish with a sundried tomato caper relish. Served with house rice and vegetable of the day.

Egg pasta stuffed with a blend of lobster, cheeses, and sherry wine. Tossed in a lobster puttenesca sauce and finished with parmesan cheese and fresh basil.

A blend of blue crab, mayo, garlic ginger, green onions, and yuzu kosho. The cakes are pan fried with a crispy panko coating and served with a caper tatar sauce, furikake rice, and grilled broccolini.

Served with house made raspberry sauce.

Layers of vanilla crumb cake with creamy lemon berry mascarpone filling. Served with a blueberry compote.