Red Light Dinner 9/13-9/19

soup:
“honor the Gulf coast” Atlantic seafood Gumbo. 5/9
Island red bean, toasted corn and lime sour cream. 6

salads:
spinach salad, poached egg, carmelized Vidalia onions house smk. bacon. 7
“fruit blown off da tree” mango, lychee, almonds, baby & goat cheese. 8
Florida wedge salad: Avocado slices, lemon, olive oil & iceberg. 8

specialties
little red smoker fish dip & flat bread. 6
citrus steamed mussels, green tomatoes and crisp plantain chips. 8/16
pear glazed Quail and scallion bacon grits. 14
bbq Shrimp & dip bread. /17
Kris’s hand rub, spicy smoked ribs (St. Louis) & apple slaw. 10/18
Oxtail this season’s figs and toast.
chargrilled churasco steak, onions, peppers & tomatoes. (with choice of side) 18

Fish
Snapper sauté veronique (white grape-velouté) almond rice & steamed spinach. 17
Hoja santo leaf wrapped Corvina Creole, basmati rice & lime zucchini. 16
1st of the Season Spiny Lobster key lime-pan roast “on the half shell”,
calabazza hash and string beans. 18

Sandwiches: all sandwiches served with potatoes or red beans.
grill cheeses ( on 9 grain)
apple wood, bacon & fontina 9
Louisiana bbq chicken & sharp cheddar. 11
“bratty kid” just cheese & white bread. 7

red light burger, secret onions & white cheddar. 9
Add: bacon, mushrooms or fancy cheese 1.5

sides ( 4)
mac & cheese, steamed veg, house potatoes
basmati rice, red beans, grits