Four ounce center cut filet. Served with garlic smashed potatoes and broccoli.
Center cut filet. Served with garlic smashed potatoes and broccoli.
Twin four ounce filet medallions, topped with bleu cheese fondue, a marinated portobello cap and crispy fried onions. Served with garlic smashed potatoes and asparagus.
Twelve ounce Delmonico ribeye, topped with roasted garlic pepper butter. Served with garlic smashed potatoes and broccoli.
Grilled salmon filet topped with a lemon dill butter sauce. Served with wild rice and broccoli.
Blackened salmon filet served with red rice and broccoli. Finished with a cajun cream sauce.
Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with ginger teriyaki broth.
Pan seared grouper, almond encrusted, over wild rice risotto and asparagus. Finished with a beurre Grand Marnier and a balsamic reduction.
Blackened grouper filet served with wild rice and broccoli.
Twelve ounce Delmonico ribeye, blackened, over red rice. Topped with sautéed peppers and onions.
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