Red Light Dinner 9/27-10/2

soup:
old Miami conch chowder. 7
fresh blue crab-seafood gumbo. (honor the Gulf) 8

salads:
spinach salad, poached “pullet organic egg”, carmelized vidalia
onions and house smk. bacon. 7
“u need to eat better,” greens salad. Mizuna, arugula sorrel, cucumbers,
goat cheese & lemon vinaigrette. 8

specialties
oyster pie on bed of cash green spinach. 8
little red smoker fish dip & flat bread. 6
citrus steamed mussels, green tomatoes and crisp plantain chips. 8/16
spiny lobster stuffed chayote squash in bay laurel broth. (don’t forget Haiti) 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
Tides are changin, Haulover, Mahi Mahi, guava lime grilled, sugar peas & coconut rice. 18
Pasilla & peppers Fish creole, lime zucchini & grits. 16
Sunshine Snapper, orange mojo sauce, sunburst squash & calabazza hash. 17

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