(401) 254-1188

Lunch Thursday, Friday & Saturday 11:30 am to 4:25 pm
Lunch Sunday 11:30 am to 3:30pm

Dinner Tuesday, Wednesday & Thursday 4:30 pm to 8:40 pm
Dinner Friday & Saturday 4:30 pm to 10:00 pm
Sunday 11:30 am to 8:00 pm
Closed Monday except on holiday weekends, and private parties.
Reservations
(401) 254-1188



Redlefsen's Rotisserie & Grill






Jeff Guertler,
Proprietor
Dinner Appetizers & Salads

RED'S CLAM CHOWDER 7
native clams potatoes smoked bacon herbs

SOUP Du JOUR 6

FRIED CALAMARI 12
hot pepper relish yogurt dill sauce

THE BIG BAVARIAN PRETZEL 11
German mustard bier cheese sauce

COD MEDITERRANEAN 12
battered cod sun-dried tomato Kalamata olives roasted red peppers banana peppers fresh herbs

KARTOFFEL KROKETTEN 8
potato croquettes bacon onion apple butter sour cream

CRAB CAKES (1) 8 & (2) 15
sweet and spicy aioli vegetable salsa

BURRATA 14
heirloom tomatoes sourdough balsamic reduction basil-infused olive oil

P.E.I. MUSSELS 12
white wine - garlic whole butter herbs de Provence

MUSHROOM PFANNKUCHEN 12
savory crepe — wild mushrooms smoked bacon — white cheese sauce

RED'S SALAD 10
mixed greens roasted shallots candied pecans dried cherries pears bleu cheese sherry     vinaigrette

GARDEN SALAD 6
mixed greens seasonal veggies

ARUGULA SALAD 13
heirloom tomatoes pesto balsamic reduction fried cheese curd

CAESAR SALAD 9
romaine hearts - parmigiana anchovies croutons
Consumption of raw or undercooked foods may increase your risk of food borne illness. At risk individuals should request fully cooked.
Pastas & Light Entrees

HAMBURGER* 12
angus beef- lettuce - tomato - onion - pickle - brioche roll - French fries
Additions: bacon fried egg — cheese German red cabbage |

JENS & MARIE VEGGIE BURGER 14
Southwest black bean & Sweet potato - tomato red onion - brioche roll - French fries

HEIDELBERG STEAK SALAD* 19
grilled tenderloin steak — mixed greens - red onion — cherry tomato - crumbled blue cheese sherry    vinaigrette

KAESESPAETZLE 12
baked spaetzli Swiss cheese — caramelized onions - speck -vinaigrette salad

SIDE OF KAESESPAETZLE 7

GRILLED TENDERLOIN SANDWICH 18
blue cheese — mushrooms — French fries or side salad

FETTUCINE A LA BOLOGNESE 14
celery -carrots - onions — coarsely ground pork & beef— tomato - cream

FISH & CHIPS 18
deep fried Acadian red fish -- tartar sauce - French fries - side salad

SHRIMP SCAMPI 24
five large shrimp - baby spinach — oven roasted tomatoes - garlic butter -fettuccine
Dinner Entrees

TRADITIONAL WIENER SCHNITZEL 25
PORK SCHNITZEL 22
A LA HOLSTEIN OR JAEGER SAUCE 1
lightly breaded veal or pork — lemon garnish — capers - anchovies

SAUERBRATEN 24
eye of the round marinated for six days, braised in spiced red wine red cabbage seasonal    vegetables mashed potatoes
Limited numbers of sauerbraten are available due to the long marinate.

RINDERGULASH 22
German beef goulash paprika — carrots — potatoes -spaetzle

GRILLED WURST PLATTER 21
bauernwurst - bratwurst — sauerkraut — spaetzle - seasonal vegetables — Bavarian mustards

ROTISSERIE HALF CHICKEN 20
rubbed with garlic and herbs de Provence mashed potatoes seasonal vegetables

CHICKEN PROVENCE 25
sautéed with nicoise olives — arugula - artichoke hearts — oven roasted tomatoes - chevre cheese - eggplant ravioli white wine butter sauce

PECAN CRUSTED PORK TENDERLOIN 25
sautéed tenderloin schnetzeltes — maple cream sauce mashed potatoes seasonal vegetables

ACADIAN RED FISH 25
maque choux - andouille sausage — shrimp etouffe seasonal vegetables

LOCAL SEA SCALLOPS 28
baked with panko bread crumbs -lemon butter white wine sauce - mashed potatoes - seasonal  vegetables

COD PICATTA 25
baked in a lemon caper white wine sauce mashed potatoes - seasonal vegetables

NEW YORK SIRLOIN*- 30
house steak sauce mashed potatoes — seasonal vegetables

*Consumption of raw or undercooked foods may increase your risk of food borne illnesses At risk individuals should request fully cooked.