Seared blackened Mahi filet. Served with garlic smashed potatoes and broccoli cauliflower medley.
Carribean Jerk seared Mahi over red rice risotto and asparagus. Finished with a pineapple chutney.
Grilled salmon filet topped with with a lemon dill butter sauce. Served with wild rice and sautéed green beans.
Coconut encrusted salmon filet over wild rice risotto and asparagus with a pineapple citrus beurre blanc.
Blackened salmon filet. Served over red rice risotto and broccoli cauliflower medley. Finished with Cajun cream sauce.
Fresh local grouper, almond encrusted, over wild rice risotto and asparagus. Finished with a beurre Grande Marnier and a balsamic reduction.
Fresh local grouper filet. Served with wild rice and mixed vegetables.
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.
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 dill mustard sauce.
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