The Redwood Room 300 1st Ave NW

Toasted French bread topped with local grape tomatoes, fresh basil, and Parmesan cheese. Finished with balsamic vinegar.

Spheres of Arborio risotto with a gooey center of smoked Gouda and a crispy exterior of panko breadcrumbs. Served with a creamy artichoke tomato sauce

A creamy blend of artichokes Parmesan cheese and green onions. Served chilled or baked with slices of French bread.

Marinated flank seared medium thinly sliced served on flour tortillas with arugula, red onion, cotija and salsa roja

Red leaf lettuce, sunflower seeds, red onion, Parmesan cheese, house baked croutons and Redwood Room Dijon vinaigrette.

Fresh spinach, Gorgonzola cheese, mushroom, bacon, onion, sunflower seed, Parmesan, and house baked croutons with a side of spicy and sweet sesame dressing.

Shredded cheddar cheese, sriracha chicken, smoky bacon bits, and julienne red onions. Finished with a creamy peanut sauce, pickled red peppers, and fresh cilantro.

House red sauce, mozzarella and provolone cheese blend, artichokes, prosciutto ham, kalamata olive, feta cheese, and red onion.

House red sauce, mozzarella provolone cheese blend, Italian sausage, pepperoni, and red onion.

Tender pork medallions sautéed with apple cider, brown sugar, and smoked bacon. Served with mashed potatoes.

Seared Angus flank steak served with a pink and black peppercorn sauce with a robust merlot flavor and hints of raspberries, companied by creamy bleu cheese mash potatoes and sautéed asparagus. Finished with a touch of arugula.

Chicken breast stuffed with Boursin cheese and herbs, served with house rice and covered in a mushroom-tomato cream sauce. Finished with fresh basil.

House made pasta. Tossed in a fresh sage butter cream sauce made with marsala wine and walnuts. Served with roasted root vegetables and topped with shredded parmesan cheese.

Sautéed chicken and mushrooms tossed with a creamy sweet sesame sauce and linguini garnished with Parmesan cheese and fresh basil. This is a sweet dish.

Fried crispy chicken breast and garlic fettuccini noodles served with a beurre blanc sauce.

Cavatappi noodles and chicken served with a chipotle cream sauce, grape tomatoes, and topped with smoked Gouda cheese. Finished with cilantro.

Local Andouille sausage, garlic sausage, Tiger shrimp, parmesan, and green onion served over Redwood Room house rice.

Seared fresh Atlantic salmon with a creamy dill aioli. Accompanied with sautéed asparagus and house rice.

Pan seared scallops with a honey saffron cream sauce. Served with a fennel, onion, and tiger shrimp hash. Finished with a balsamic glaze and a sprinkle of parsley.

Sweet and spicy Italian sausages, sweet bell peppers, red onions, and grapes tomatoes. Tossed with a creamy harissa sauce and mini shells pasta. Finished with a basil and arugula pistou and Parmesan cheese.

House made chorizo sausage pan fried with Tiger shrimp and loaded in soft flour tortillas with crisp romaine, pepper jack cheese, lemon aioli, and cilantro. Served with creamy black bean rice.

Arborio rice simmered in chicken stock tossed with Tiger shrimp, sweet corn, pancetta, cream and fresh basil.

A blend of summer vegetables tossed in a coconut curry sauce served on jasmine rice. Topped with a creamy yogurt sauce.

Served with house made raspberry sauce.

Cream cheese frosting. Served with a drizzle of caramel sauce.

Served with chocolate sauce and a sprinkling of powered sugar.