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APPETIZERS

NACHOS 19
Crispy corn chips, diced tomato, jalapeños, diced peppers, green onions, mixed cheese and served with sour cream and salsa. Add pulled chicken 4.50 Add guacamole 3.50

SOUP OF THE DAY 12
Ask you server for today’s selection.

CHICKEN WINGS 18
Ten crispy wings tossed in your choice of bourbon BBQ, honey garlic, hot or buffalo sauce.

MUSSELS 16
Atlantic blue mussels sautéed with white wine and garlic cream. Served with garlic bread.

CALAMARI 18
Crispy flash-fried calamari served with lemon and dill pesto aioli.

SEAFOOD CHOWDER 18
Haddock, lobster, scallops, baby shrimp, bacon, potatoes and cream.

WARM CRAB DIP 19
Five-cheese crab dip with spinach and artichoke served with crispy corn tortilla.

CHICKEN & CHORIZO QUESADILLA 16
Grilled chicken, chorizo, diced tomato, green onion and mixed cheese. Served with sour cream and salsa.

SANDWICHES

All sandwiches are served with choice of fries, mashed potato or soup. Sub house salad or Caesar salad 2.50, Sweet potato fries 3.50.

CLASSIC REDWOOD BURGER 17
Our house-made chuck patty on a traditional bun with our signature sauce, lettuce, tomato, red onion and pickle. Add bacon or Cheddar cheese 1.50

MAPLE BURGER 19
Our house-made chuck patty topped with Canadian Cheddar, crispy onion ring and bacon. Finished with our delicious creamy maple sauce.

CRISPY CAJUN CHICKEN SANDWICH 18
Buttermilk fried chicken, Cajun aioli and coleslaw on a traditional bun.

CHICKEN CLUB WRAP 18
Grilled chicken, cheese blend, diced tomato, romaine lettuce, bacon bits and onion aioli rolled in a flour tortilla.

HADDOCK BLT 17
Fresh, pan-seared haddock fillet topped with bacon, lettuce, tomato, sliced dill pickle and dill pesto on a traditional bun.

BEYOND MEAT BURGER 17
Beyond meat burger on a traditional bun with onion aioli, lettuce, tomato, red onion and pickles.

SALADS

CAESAR SALAD 14
Romaine, bacon, croutons and Parmesan with housemade roasted garlic dressing. Add chicken breast 4.50

CHOPPED SALAD 20
Spring mix, bacon bits, diced tomato, cheese blend, green onions, cucumber and hardboiled egg. Tossed in a buttermilk chive dressing and topped with crispy fried chicken.

SPRING SALAD 16
Fresh spring mix tossed in our raspberry champagne vinaigrette with raspberries, pink radish, julienne carrot, sliced cucumbers, Avonlea cheddar, tomatoes and candied pecans. Add chicken breast 4.50

PASTA

*All pastas include garlic bread.

THREE-CHEESE RAVIOLI 18
Fresh ravioli tossed in our house tomato sauce and garnished with Grana Padano and chives.

BEEF TAGLIATA FETTUCCINE 22
Sautéed steak and mushrooms with fresh egg fettuccine, brandy demi-glace, cracked black pepper and a hint of cream, garnished with Grana Padano and chives.

CURRY CHICKEN PENNE 18
Sautéed chicken in curry cream sauce, topped with toasted coconut and chives.

SEAFOOD FETTUCCINE 25
Shrimp, scallops and lobster sautéed in a dill cream sauce. Served on fresh egg fettuccine and topped with chives.

MAINS

BEER-BATTERED FISH & CHIPS 18
Fresh haddock fillet dipped in our homemade beer batter and served with fries, coleslaw and tartar sauce.

SEAFOOD CRÊPES 28
Crêpes stuffed with sautéed lobster, scallops, shrimp and mushrooms in a dill cream sauce. Served with mashed potatoes and Chef’s vegetables.

NY STRIPLOIN 28
Grilled 8oz AAA striploin served with mashed potatoes, Chef’s vegetables and a rich beef demi-glace. Add sautéed mushrooms/onions 2 Add grilled shrimp 6

PAN-SEARED HADDOCK 19
Fresh haddock served with mini roasted potatoes, Chef’s vegetables and lemon caper butter.

MUSHROOM TRUFFLE CHICKEN 24
Pan-seared juicy chicken breast topped with a mushroom truffle sauce. Served with mashed potatoes and Chef’s vegetables.

GRILLED ATLANTIC SALMON 24
Grilled salmon with miso honey and toasted sesame.Served with asparagus and quinoa.