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Lunch Menu

This document provides the menu for Red Star, an American cuisine restaurant. The menu is divided into sections for raw and cured meats, cold appetizers and salads, hot appetizers and salads, business lunch options, meats, seafood and vegetarian options, vegetables and grains. Dishes include oysters, charcuterie, salads like Caesar and chicken salad, appetizers such as shrimp cakes and clams, sandwiches, steaks, seafood like swordfish and halibut, and sides. The menu emphasizes using local, sustainable, and organic ingredients, and notes policies on substitutions and large parties.

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eatlocalmenus
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65 views

Lunch Menu

This document provides the menu for Red Star, an American cuisine restaurant. The menu is divided into sections for raw and cured meats, cold appetizers and salads, hot appetizers and salads, business lunch options, meats, seafood and vegetarian options, vegetables and grains. Dishes include oysters, charcuterie, salads like Caesar and chicken salad, appetizers such as shrimp cakes and clams, sandwiches, steaks, seafood like swordfish and halibut, and sides. The menu emphasizes using local, sustainable, and organic ingredients, and notes policies on substitutions and large parties.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PDF, TXT or read online on Scribd
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Red Star

A Celebration of American Cuisine

Raw and Cured


Nootka Sound Oyster 2.5 ea Venison Mortadella,
Cortez Island Oyster 2.5 ea Duck Prosciutto,
Kumamoto Oyster 3.5 ea Sopprassata Toscana
Halibut Ceviche 4 ea 1 for 5, 2 for 8, 3 for 11
Enough to Share 15 per person (2 person minimum)

Cold Appetizers and Salads Hot Appetizers and Salads


Local Greens, Whole Grain Mustard Vinaigrette, Organic Baby Spinach Salad, Dried Cherries,
Hazelnuts, Dry Jack Cheese 8 Goat Cheese, Warm Andouille Vinaigrette,
Spicy Pecans 9
Red Star Caesar, Whole Leaf Romaine,
White Anchovy Lemon Dressing, Smoked Oregon Shrimp Cakes, Chipotle Aioli,
Parmesan, Croutons 9 Purple Mizuna 11

Butter Lettuce “Wedge”, Buttermilk Dressing, Local Manila Clams, Chorizo, White Wine,
Rogue River Smoky Blue, Bacon, Chives 9 Cilantro, Crusty Bread 11
Rotisserie Chicken Salad, Bacon, Marinated Beef Tips, Sheldon’s Arugula, Apples,
Blue Cheese, Eggs, Avocado 14 Oregonzola, Whole Grain Mustard Vinaigrette 16
Smoked Shrimp Salad, “Crab Boiled” Potatoes,
Frisee, Endive, Remoulade 13

Business Lunch on the Go


Served Daily to 1:30
Soup of the Day Butter Lettuce “Wedge”
Daily preparation Buttermilk Dressing, Smoky Blue, Bacon

Rotisserie Chicken Salad Citrus-Grain Mustard Glazed Halibut


Bacon, Blue Cheese, Egg, Avocado Fingerling Potatoes, Apples, Horseradish Broth

Red Star Cookies To-Go Red Star Fudge Brownies To-Go


19 23

Meats Seafood and Vegetarian


Half Pound Grilled Sirloin Burger Blackened Catfish, Deviled Egg Rice,
With all the Trimmings 12 Green Onion, Watercress, Lemon Butter 20
Half Pound BBQ Burger, Diced Onions, Grilled Hawaiian Swordfish, Harissa,
Cheddar, Bacon, Hickory BBQ Sauce 13 Minted Cous Cous, Cucumber Relish 22
Grilled Chicken Sandwich, Meyer Lemon Aioli, Cedar Plank Alaskan Halibut, Fingerling Potatoes,
Roasted Peppers, Goat Cheese 13 Apples, Citrus Grain Mustard Glaze,
BBQ Pulled Pork Sandwich, Grilled Onions, Horseradish Broth 22
Smoky Blue 14 Marinated Eggplant Kabobs, Grilled Endive,
6oz Prime Beef Filet, Blue Cheese Glaze, Fava Bean Puree, Balsamic Reduction, Goat Feta 18
Beer Battered Onion Rings, Wood Oven Baked Macaroni and Oregon Cheddar 15
House Made Worcestershire 24 Add House Made Andouille Sausage 17
Rotisserie Organic Chicken, House Made Tasso,
Black Eyed Peas, Chard 19
Slow Cooked Baby Back Ribs, Spicy
Cabbage Slaw, Honey Thyme Glaze Half 23

Vegetables & Grains


6 ea
Rapini and Confit Garlic Beer Batter Onion Rings Ricotta Whipped Potatoes
Creamed Spinach Red Star Mac and Cheese Spicy Cabbage Slaw

All of our beef is Prime Cascade Natural and dry aged in house. Wherever possible, Red Star uses local, sustainable and
organic products. All of our meat, eggs and dairy are all natural and hormone free.
We recycle and compost over 90% of our waste.

We politely decline substitutions.


Large parties are always welcome; a service charge of 18% will be added to parties of 6 or More

Executive Chef: Thomas Dunklin Sous Chefs: Matthew Howard and Kyle Rourke

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