Red Mill Inn - Vollständiges Menü

Sauteed artichokes and mushrooms in a light garlic wine sauce served over pasta

Sauteed with marsala wine mushrooms and garlic

Broiled filet of salmon served with an olive medley sundried tomato and feta cheese with a greek vinaigrette dressing

Sauteed scallops and shrimp are accented with garlic shallots diced tomato and feta cheese in a white wine sauce tossed with baby spinach and pasta

Scallops shrimp and haddock fillet

Grilled sirloin tips with cajun shrimp and bleu cheese cream

Braised pork shank served with baby red potatoes

Broiled just right

Drizzled with our rich seafood cream sauce

Sliced thin topped with provolone cheese served on a toasted costanzos french bread with a side of au jus

Topped with spinach mushrooms and parmesan cheese

With corn tortilla chips; gluten free

Accented with smoky bacon tomato onions and a garlic wine butter served with crustini

Sliced innkeepers sirloin on a garlic bread plank topped with demi glace mushrooms and onions

Served with roasted corn salsa

A classic served with a modern twist

Topped with smoked gouda bacon and scallions

With our five cheese herb stuffing

Diced prime rib black beans cajun spice with smoked gouda

Petite Queen King

Slow roasted and smoked for tenderness and flavor. Full or half rack.

10oz. bacon wrapped filet with our red wine demi glace

One pound of steamed clusters with drawn butter and lemon

Slow roasted pot roast topped with caramelized onions cheddar cheese and a horseradish mayo

Braised for 12 hours served with root vegetables and gravy

1/2 lb or 1 lb

Golden fried shrimp

Superior marbling a classic

Sauteed shrimp with our marinara sauce over pasta

Two roasted cold water tails served with drawn butter and lemon

20 years the perfect recipe

Pan seared with spinach mushrooms garlic white wine served over pasta

Hand carved and served with traditional sides

Sauteed in a garlic butter cream sauce

Garlic shallots diced tomato kalamata olives and feta cheese all tossed in a white wine sauce over linguini

Bay scallops with herbed breadcrumbs and parmesan cheese

Large sea scallops featured with Sharon topping

Fillet of cod breaded or broiled

Grilled seasoned chicken topped with french fries finished with mixed cheeses and side of warm sweet and sour riviera dressing

Our twist on a favorite; seared sirloin apples served on fresh greens tossed with a candied walnut and crumbly bleu cheese balsamic vinaigrette

Ask your server about chefs choice of preparation for today

Twin 4oz filets grilled to order and served with frizzled onions

8 ounce prime rib and ¼ cold water tail

Bacon wrapped 10 oz filet with ¼ cold water tail

Pan fried with caramelized onions mashed potato and demi glace