Seared blackened Mahi. Served with garlic smashed potatoes and broccoli cauliflower medley.
Caribbean jerk seared Mahi over red rice risotto and asparagus. Finished with a pineapple chutney.
Grilled salmon filet topped with a lemon dill butter sauce. Served with wild rice and sautéed green beans.
Coconut encrusted salmon filet over wild rice risotto and asparagus.
Blackened salmon filet served over red rice risotto and broccoli cauliflower medley. Finished with a Cajun cream sauce.
Seared sea bass filet over wild rice risotto with sautéed spinach. Finished with a beurre Grand Marnier, citrus wedges, and a balsamic reduction.
Blackened Ahi tuna steak over red rice risotto, asparagus, and an avocado pico de gallo.
Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with ginger teriyaki broth.
Fresh local grouper, almond encrusted, over wild rice risotto and asparagus. Finished with a beurre Grande Marnier and a balsamic reduction.
Seared sea bass filet served with wild rice risotto and a broccoli cauliflower medley. Topped with a pineapple chutney.
Fresh local grouper filet. Served with wild rice and mixed vegetables.
Twin Maine lobster tails, broiled, with drawn butter,
garlic smashed potatoes and sautéed green beans.
Fresh lump crab cakes. Served with wild rice and mixed vegetables. Topped with a dill mustard sauce
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