Appetizers
Chilled Seafood Tower
Our signature seafood tower featuring baby lobster, Alaskan king crab legs, ceviche, juicy jumbo shrimp, freshly shucked oysters, succulent crab and fresh clams. Served with traditional condiments.
Crab Cake
Lumps of succulent crab garnished with roasted red peppers.
Calamari
Sauteed in garlic butter until golden then tossed with a sweet chili sauce.
Jumbo Shrimp Cocktail
Chilled, served with a chipotle cocktail sauce or cognac sauce.
Steak Tartare
Beef tenderloin with cornichons and capers.
Oysters Half Dozen
Choice of raw or rockefeller.
Ahi Tuna
Sesame seed crusted ruby red ahi tuna.
Red's Deep Fried Pickles with Remoulade
Salads and Soups
New England Chowder
Topped with bacon, potatoes and clams.
French Onion Soup
Topped with gruyère, parmesan, swiss and a sourdough crouton.
Iceberg Wedge
Topped with red onions, tomato, crumbled blue cheese and rich buttermilk dressing
Classic Caesar
Chopped romaine hearts, parmesan and garlic croutons
Tomato and Cojita
Colorful heirloom tomatoes drizzled with pesto balsamic.
House Salad
Spinach, cranberries, walnuts and goat cheese with warm bacon dressing
Meats
Serves only the finest USDA prime beef. Corn?fed and aged up to four weeks for flavor and texture, then broiled at 1600 degrees to seal in the flavor. Side sauces: Bearnaise, green peppercorn and merlot.7 oz. Petite Filet Prime
10 oz. Filet Prime
14 oz. New York Strip
Choice of prime or dry aged
12 oz. Bone in Filet
16 oz. Rib Eye
Dry aged
20 oz. Bone in Rib Eye Prime
22 oz. Porterhouse
Australian Lamb Chops
With champagne mint sauce
Seafood
Chilean Sea Bass
Served with tomato olive ragout
King Salmon Filet
River fresh and pan seared with savory herbs with a garlic butter sauce
Seared Pacific Scallops
With wild mushrooms
Sides
Whipped Potato
Whipped with gruyere cheese and garlic
Traditional or Twice Baked Potato
Potatoes Au Gratin
Gratinee with parmesan
Shoe String Potatoes
Seasoned with sea salt & vinegar
Creamed Spinach
In garlic and shallot bechamel
Sauteed Spinach
With shallots and garlic
Macaroni & Cheese
Home style
Asparagus
In lemon butter sauce
Onion Rings
Maui onions served with sweet chili aioli
Seasonal Wild Mushrooms
With garlic
Creamed Corn
Gratinee with gruyere and parmesan
Green Beans
With pancetta and caramelized onions
Broccoli
Served with rich hollandaise
Cauliflower
Bechamel, gratinee with parmesan
Signature Desserts
The Red Raspberry
Chambord mousse wrapped with white chocolate and topped with a dark chocolate glaze, Served with fresh berries topped with a red sugar cap
Creamy New York Style Cheesecake
Baked in an almond graham cracker crust
Creme Brulee
Traditional custard served with seasonal berries
Chocolate Bourbon Pecan Brownie
Baked with Jim Beam bourbon and topped with vanilla bean ice cream
Chocolate Indulgence
Rich chocolate cake layered with a chocolate truffle cream
Espresso Bar
Loose Leaf Hot Tea
Earl grey, moroccan mint, classic english blend, lemon souffle, masala chai, cranberry hibiscus
Sidecar Delux
Hennessy VS, romana sambuca, fresh bewed coffee with a lemon twist.
Nutty Irishman
Bailey's original Irish cream, frangelico, fresh brewed coffee topped with whipped cream
French Coffee
Hennessy VS, grand marnier, fresh brewed coffee topped with whipped cream.
Vanilla Java
Navan black vanilla bean cognac, fresh brewed coffee topped with whipped cream.
Menu for Reds Steakhouse at the Wigwam Resort is provided by findrestaurantmenu.com
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