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APPETIZERS

EQUINOX FARM FIELD GREENS

with Dijon Vinaigrette, Pumpkin Seeds, Cherry Tomato, and Goat Cheese. 12


SHREDDED ICEBERG SALAD

Crispy Brie, Crispy Duck Skin, Fried Artichoke Hearts, and Malt Vinaigrette. 15


BROCHETTE OF ESCARGOT

with Roasted Red Pepper & Garlic, Crispy Polenta, and Beurre Noisette. 14


FRIED CALAMARI

with Rouge Aioli. 16


MUSSELS MARINIERE

au Sauvignon Blanc and Garlic. 13


SEVEN FRESH OYSTERS OF THE DAY

A “Greendale Half Dozen” served on the 1/2 shell with Mignonnette. 15


GRILLED BREADS

Naan & Cucumber Yogurt, Ciabatta & Garlic Confit, Baguette & Olive Tapenade. 14


TAPAS TRIO FOR TWO

Marinated Artichokes with Almond & Hazelnut Romesco, Shiitake Spring Rolls, and White Beans in Vinaigrette. 16


ENTREES

ROUGE CASSOULET

Merguez Sausage, Lamb Chops, Flageolet Beans, Carrots, Baby Peppers, Onion, Panko, and Parmesan. 36


DUCK SOUP

Seared Duck Breast, Shredded Duck Confit, Crispy Udon Noodles, Mixed Vegetables, and Ginger in Homemade Duck Broth. 30


SEVEN BAKED SPINACH OYSTERS

with Jasmine Rice and Julienned Vegetables. 28


BAKED SOLE

Pasta, Mussels Mariniere, and Oven Dried Tomatoes. 28


RACK OF LAMB

Parmesan Encrusted with Rosemary Infused Mashed Potatoes, Asparagus, and Red Wine Shallot Jus. 36


BBQ BABY BACK RIBS A LA ROUGE

with Rosemary Infused Mashed Potatoes and Coleslaw. 28


GRILLED SLICED NY STRIP

with Sautéed Spinach, Rosemary Infused Mashed Potatoes, and Red Wine Shallot Confit.30


STEAK AUX POIVRE

with Arugula, Pommes Frites, and Cognac Sauce. 30


BRAISED FREE RANGE DUCK

with Shredded Potato Cake, Sauteed Spinach, French Beans, and Balsamic Vanilla Sauce. 30


ROUGE COQ AU VIN

Braised Chicken Leg & Panko Breaded Breast, Crispy Polenta & Scallion Cake, French Beans. 27


VEGETARIAN ENTREE

Sauteed Garden Vegetables & Mushrooms, Shredded Potato Cake, and Balsamic Vanilla Sauce. 27

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