The Redwood Room Menu

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.

Blacken flank steak seared medium. Served on slices of French bread smothered with a blue cheese mousse. Finished with roasted mushrooms and hot honey.

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.

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.

Layers of fresh house pasta with a beef bolognese, mozzeralla and provolone cheese blend, and an asisago fondue.

Sauteed chicken breast with garlic, tomatoes, red onions, and cavatappi pasta. Tossed in a smoky chipotle cream sauce. Served with a hint of lime and cilantro.

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

Broccolin flame grilled basted in our house Dijon Vinaigrette.