New Lunch & Dinner Dishes Highlight the Season’s Harvest

Red Stripe restaurant, located at 465 Angell Street in Providence and 455 Main Street in East Greenwich, is pleased to announce seasonal additions to its lunch, dinner, and dessert menus. For more information please visit http://redstriperestaurants.com/. 

Available at lunch and dinner is a new Fall Salad of baby mustard greens, frisée, baby watercress, apples, candied walnuts, and a lemon-yogurt dressing; Crispy Brussels Sprouts with shaved parmesan, garlic confit, and aioli; and Butternut-Sage Arancini: roasted butternut squash, sage, marinara, parmesan, and risotto. New entrees include Red Stripe Shepherd’s Pie: beef and lamb, carrots, peas, and cheddar topped with garlic mashed potatoes and Roasted Pumpkin Ravioli with spinach, a butternut cream sauce, and toasted pecans.  Two hearty sandwiches have also been added to the lunch menu for the season: Bacon & Cheddar Meatloaf Sandwich with spicy aioli on a brioche bun; Corned Beef Reuben with sauerkraut, Gruyère, and Russian dressing.

In addition to Red Stripe classics, including varieties of Moules & Frites, Red Stripe Paella, and Steak Frites, new dinners for fall include Seared Sea Scallops with butternut squash risotto, an arugula and candied walnut salad, EVOO, and cranberry chutney and Chicken with Creamy Polenta: a roasted boneless half chicken with onion jus, arugula, and lemon and sage polenta.

Sweet endings available any time of day include two-layer Carrot Cake with candied carrots and cream cheese frosting; a Giant Cookie Pie: semi-sweet and white chocolate chips, vanilla ice cream, whipped cream, chocolate, and caramel sauce, and liquid desserts, including an Espresso Martini with vanilla vodka, fresh espresso, Kahlua, and Bailey’s and the Iced Vanilla Chai: vanilla vodka, house-made vanilla chai, Rumchata, and cinnamon.