New Seasonal Favorites Available for Lunch, Dinner & Brunch
Red Stripe restaurants, located at 465 Angell Street in Providence and 455 Main Street in East Greenwich, are welcoming fall with a new menu inspired by the season. For more information or to make a reservation, visit www.redstriperestaurants.com/reservations.
New appetizers, available at lunch and dinner, include Crispy Brussels Sprouts tossed with shaved Parmesan, garlic confit, and aioli; Sweet Italian Sausage & House-Made Meatball with mozzarella, marinara, and Parmesan; and Lobster Bisque.
New salads include the Fall Salad with seasonal greens, squash, pears, goat cheese, walnuts, dried cranberries, and a cranberry vinaigrette and a Lobster Caesar Salad with romaine, house-made croutons, Parmesan cheese, Caesar dressing and a half pound of cold-water lobster.
New seasonal entrees feature Shepherd’s Pie, filled with beef and lamb, peas, and carrots and topped with cheddar-topped garlic mashed potatoes; 10 oz. Atlantic Cod encrusted with crab and panko and served with a sherry cream sauce, green beans, and garlic mashed potatoes; Seafood Casserole with shrimp, scallops, and Atlantic cod in a sherry cream sauce, topped with seasoned bread crumbs; and Lobster Mac & Cheese with a full half-pound of lobster meat.
New lunch items include a Farro Salad with poached pears, fresh figs, chopped kale, feta cheese, available as an appetizer or entrée; a selection of sandwiches including Chicken Parmesan on an artisan roll; Italian Sausage with roasted peppers, onions, whole grain mustard aioli on an artisan roll; and a Mediterranean Wrap with hummus, pickled green beans, and mixed greens.
Red Stripe’s brunch menu, available Sundays from 10:00 a.m. – 3:00 p.m., now offers Avocado Toast with heirloom tomatoes and Parmesan cheese, with the option to add two poached eggs; Corned Beef Hash with herb potatoes and sautéed onions and the option to add two poached eggs; a classic French Croque Madame with Gruyère, Canadian bacon, tomato, whole grain mustard, béarnaise sauce, topped with a fried egg and choice of frites or greens; the Captain Omelet with cold-water lobster and sautéed spinach; and Lobster Benedict with two poached eggs, cold water lobster, and béarnaise, on an English muffin.