Red Rocks Red Stone - Volledige Spijskaarte

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

500ml.

Simply grilled grouper filet. Served with wild rice and broccoli

Comes with marinara sauce and Parmesan cheese.

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

Mixed greens with tomatoes, cucumbers and carrots.

Fried chicken tenders atop a bed of mixed greens with cucumbers, tomatoes, bacon, and cheddar cheese. Served with your choice of dressing.

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

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

Chopped salad greens topped with feta, toasted almonds, craisins, diced tomato, and cucumbers. Served with your choice of dressing.

Chopped greens topped with feta, toasted almonds, craisins, diced tomatoes, and cucumbers. Served with your choice of dressing.

Stemless baby spinach, tomatoes, mushrooms, boiled egg, croutons and bacon. Topped with our hot bacon dressing.

Fresh goat cheese, roasted pine nuts, and craisins. Tossed in a pomegranate vinaigrette.

Chopped romaine tossed with shredded parmesan, house made crouton, and Ceasar dressing.

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

Lobster filled ravioli tossed in sherry-lobster cream sauce. Accompanied by pan seared shrimp and asparagus tips. Topped with Parmesan cheese.

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

Blackened Ahi Tuna over red rice and asparagus.

Pan seared grouper, almond encrusted, over wild rice risotto, and asparagus. Finished with a beurre grande marnier and a balsamic reduction.

Gluten-free. Carribean jerk seared mahi over red rice risotto and asparagus. Finished with a pineapple chutney.

Fresh lump crab cakes. Served with wild rice and mixed vegetables. Topped with a dill mustard sauce.

Gluten-free. Blackened ahi tuna steak over red rice risotto, asparagus, and an avocado pico de gallo.

Seared sea bass filet served with wild rice risotto and a broccoli cauliflower medley. Topped with a pineapple chutney.

Coconut encrusted salmon filet over wild rice risotto and asparagus.

Gluten-free. Seared blackened mahi filet. Served with garlic smashed potatoes and broccoli cauliflower medley.

Gluten-free. Twin Maine lobster tails, broiled, with drawn butter, garlic smashed potatoes, and sauteed green beans.

12 oz. Pure rib-eye, topped with roasted garlic pepper butter. Served with garlic smashed potatoes and broccoli.

Gluten-free. 6 oz. center cut filet, wrapped in bacon. Served with garlic smashed potatoes and a broccoli cauliflower medley.

11 oz. center cut certified Angus beef NY strip topped with crispy fried onions. Served with garlic smashed potatoes and green beans.

Four ounce center cut filet cooked to order with teriyaki-glazed coconut shrimp. Served with garlic smashed potatoes and broccoli.

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

Eight coconut encrusted shrimp served with sweet sour sauce.

Savory soup with a crab base.

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

10 wings served with blue cheese and celery.

Eight breaded tail-on tiger shrimp tossed in wing sauce. Served with house made bleu cheese dressing.

Six tiger shrimp served with house made cocktail sauce.

Served with tortilla chips.

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

Gluten-free. 6 tiger shrimp served with house made cocktail sauce.

Julienne calamari steak lightly breaded, fried and tossed in Buffalo sauce. Served with house made bleu cheese dressing.

Diced ahi tuna, with scallions and avocado, tossed in our sweet sesame soy sauce. Served over fried wonton chips and garnished with sesame seeds, wakame salad, and drizzled with house-made volcano sauce.

A trio of 2 oz. fresh lump crab cakes, topped with a dill mustard sauce. Served over a mesculin mix.

4 oz. of ahi tuna dusted with black pepper, seared, and sliced. Served over a wakame salad with wasabi, pickled ginger, and soy sauce.

Quarter wedge of iceberg lettuce with diced tomatoes, housemade bleu cheese dressing, and Danish bleu cheese crumbles. Topped with two slices of bacon

Gluten-free. 5 oz. Wagyu center cut filet served with garlic smashed potatoes and broccoli

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

Certified Angus Beef burger, blackened and topped with blue cheee crumbles and crispy fried onions.

Kobe beef burger topped with pepper Jack cheese, bacon, and avocado slices. Served on a brioche bun with lettuce and tomato.

Sautéed chicken with house made marinara sauce, Roma tomatoes, and penne pasta. Topped with parmesan cheese.

Eight ounce center cut filet. Served with garlic smashed potatoes and broccoli

Chicken and spicy andouille sausage sauteed with creole vegetables and Roma tomatoes. Tossed in our Cajun cream sauce and topped with Parmesan cheese.

Twin medallions of grilled boneless chicken in a marsala wine sauce with portabella mushroom slices and Roma tomatoes. Served with garlic smashed potatoes and mixed vegetables.

Spinach and walnut filled ravioli, spinach, mushrooms, Roma tomatoes, white wine and garlic sauce, feta cheese. Topped with grilled chicken.

Grilled salmon filet topped with a lemon dill butter sauce. Served with wild rice and broccoli.

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

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

Plant-based all natural patty served on a toasted brioche bun with lettuce, tomato, red onion, and a pickle spear.

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

Fresh lump crabmeat, seared until golden brown. Topped with dill mustard. Served on a brioche bun with lettuce and tomato.

Blackened salmon filet served over red rice and broccoli. Finished with a Cajun cream sauce.

Gluten-free. Twin 4 oz. filet medallions. Served with garlic smashed potatoes and a broccoli.

Tenderloin, char-grilled to order, topped with provolone cheese on a brioche bun with lettuce and tomato. Served with a side of horseradish sauce.

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

Twin 4 oz. medallions over smashed potatoes and asparagus. Topped with blue cheese crumbles, marinated portabello mushroom cap and crispy fried onions.

Pan seared seabass served over wild rice risotto and asparagus. Finished with Grand Marnier buerre blanc, citrus wedges and balsamic reduction.

Stemless spinach with tomatoes, mushrooms, boiled eggs, house made croutons, and chopped bacon. Topped with hot bacon dressing.

Topped with fresh goat cheese, roasted pine nuts, and craisins. Tossed with a pomegranate vinaigrette.

Gluten-free. Quarter wedge of iceberg lettuce with diced tomatoes, house made bleu cheese dressing, and Danish bleu cheese crumbles. Topped with two slices of bacon.

Twin medallions of pan seared boneless chicken simmered in a lemon and fresh herb butter sauce. Served with garlic smashed potatoes and mixed vegetables.

Gluten-free. Mixed greens with tomatoes, cucumber, and shaved carrots. Served with your choice of dressing.

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

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

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

12 oz. certified Pure rib-eye, blackened, and over red rice. Topped with sauteed peppers and onions.

Full rack of hickory smoked baby back ribs, slow roasted, with house mad BBQ sauce. Served with French fries.

4 oz. center cut filet medallion. Served with smashed potatoes and broccoli.