Lunch will be available Monday-Friday 11:30 a.m. to 4:00 p.m.
Red Stripe restaurant’s East Greenwich location, at 455 Main Street, is pleased to announce that it is now serving lunch from 11:30 a.m. to 4:00 p.m. Monday through Saturday, featuring a menu of Red Stripe classics and new additions from Executive Chef Rachel Klein.
Red Stripe’s lunchtime small plates feature Deviled Eggs with truffle, bacon and chives; Buffalo Cauliflower with tempura cauliflower, blue cheese, house made hot sauce and green onion; a Bacon and Mushroom Tart with caramelized onion, Gruyère cheese and honey vinaigrette; and Basque Calamari with hot peppers, cherry tomatoes and a smoked pepper aioli.
Salad options include a Kale & Quinoa Bowl with red onion, sesame carrots, roasted cauliflower, fried egg, and sweet chili vinaigrette; Cobb Salad with avocado, gorgonzola, bacon, grilled chicken, hard-boiled egg, cheddar, cherry tomatoes, watercress and a shallot Dijon vinaigrette; Asian Chop Salad with cucumbers, carrots, cabbage, red peppers, baby watercress, romaine lettuce, crispy noodles and a roasted sesame vinaigrette; as well as a lunch-sized portion of the fan favorite “Everything but the Kitchen Sink” Salad called the “Kitchen Sink Junior” with romaine, mesclun, cherry tomatoes, red onions, cucumbers, chickpeas, roasted red peppers, house-pickled cauliflower and green beans, niçoise olives, feta cheese and a quartered egg with charred red onion vinaigrette.
Sandwiches, all served with a side of frites include a Turkey BLT with roasted turkey, smoked chipotle mayonnaise, lettuce, tomato and bacon on Pullman bread; Tuna Club featuring seared tuna, arugula, sriracha mayonnaise, cucumber, tomato, and avocado served on Pullman bread; The Crabby Patty featuring a crab cake, tartar sauce, marinated fennel, tomato and lemon; Veggie Goddess with mozzarella cheese, watercress, avocado, tomato, cucumber, pickled fennel, and green goddess aioli; Crispy Cod with lettuce, tomato, arugula, and horseradish remoulade served on an artisan roll; the Lobster Roll with succulent lobster meat tossed in a light mayo dressing with celery, lemon and parsley served on a grilled bun with a side of coleslaw; and Red Stripe’s selection of gourmet Grilled Cheese Sandwiches filled with your choice of bacon and tomato, spinach and artichoke, short rib, or prosciutto, pesto and poached pear all served with a cup of housemade Tomato Soup.
Red Stripe’s famous Mussels Served Ten Ways feature full and half portions of this local delicacy served with house frites. Among others, presentations include: The Red Stripe with cherry tomatoes, pesto, garlic, shallot, Red Stripe Lager, and cream; Marinara with marinara, garlic, shallot, cherry tomatoes and white wine; and Portuguese with cherry tomatoes, chorizo, garlic, shallot, cilantro, and white wine.
Composed entrées feature lunch-sized portions of Red Stripe classics such as the Atlantic Salmon with spiced beluga lentils, French breakfast radish, purple cauliflower, Romanesco, English peas and herb yogurt; Lemon-Ricotta Ravioli with spring peas, asparagus, fennel, bacon and tarragon cream; and Steak Frites 8 oz. with grilled hangar steak, house frites and greens served with your choice of Gorgonzola Butter or bordelaise butter.