Redwoods Grill & Bar menu

Omelet of the Day

A frittata-style 3-egg omelet filled with our fresh daily creation, served with a mixed green salad

Grilled Shrimp By the Piece

Cole Slaw

Crispy Fried Leeks

Butternut Squash Risotto

Sweet Potato Fries

Vegetable Du Jour

Smoked Gouda

Mac n Cheese

Wood Grilled Vegetables

House Made Guacamole

Redwoods Sirloin Burger

Fresh 8oz. Wood-grilled patty served with lettuce, tomato and pickle on a brioche roll with fries. Choose your toppings: american cheese, cheddar, swiss, provolone, sauteed onion, tomato salsa, saute

Smoked Gouda Mac n Cheese

Creamy smoked gouda sauce with orrechiette pasta, tossed with thinly sliced prosciutto and scallions

The Scottsdale Burger

An 8oz. wood-grilled sirloin burger with cheddar and jack cheeses, arugula, guacamole and fresh tomato salsa in a whole wheat wrap with crispy tortilla chips

Capri Shrimp & Butternut Squash Risotto

Sauteed jumbo shrimp, tossed with butternut squash risotto and toasted pepitas, finished with fresh sage oil

Roasted Fig & Goat Cheese Ravioli

Handmade local ravioli, tossed with fresh spinach, toasted walnuts, prosciutto and port wine demi-glace

Thai Shrimp and Rice Noodles

A health-minded meal of premium white shrimp and stir fried vegetables in a peanut garlic sauce, tossed with rice noodles

Glazed Salmon

A unique marriage of texture and flavor, a wood-grilled fillet brushed with honey-balsamic glaze, served on an island of jasmine rice and lemon butter sauce, topped with crispy fried leeks

Filet Mignon

Mouth-watering 5oz. wood-grilled filet, served with a shiraz-wild mushroom demi-glace, steak fries and vegetables

Soft Drinks Free Refills

Ginger ale, pepsi, diet pepsi, sierra mist, orange crush

Redwoods Refresher

A blend of lemon, pineapple and cranapple juices with Sprite

Fresh House Made Lemonade

Harney & Sons Fine Tea

English breakfast, ceylon, raspberry herbal, chamomile, japanese sencha, peppermint herbal

Harney & Sons Iced Tea

Raspberry Iced Tea

Decaffeinated

Coffee

Wild Bill’s Root Beer

Locally made regular & diet

Espresso

Saratoga Springs Water

Sparkling or flat, one liter

Cappuccino

Latte

The Old Stand By Hood Ice Cream of Vermont

Serving vanilla, chocolate, mint chocolate chip and peanut butter swirl, served with fresh whipped cream

Vanilla Bean Creme Brulee

The classic sugar crusted custard served with fresh whipped cream

Leslie’s Ice Cream Cookie Sandwich

The perfect duo our special ice cream selection sandwiched between two gourmet cookies. Check out today’s creation

Warm Apple Crisp

With oatmeal streusel topping and vanilla ice cream

Chocolate Peanut Butter Mousse Bar

A rich combination of creamy peanut butter mousse, chocolate ganache and an Oreo cookie crust, served with house made peanut brittle

Lemon Meringue Tart

A crisp shortbread crust filled with fresh lemon curd and topped with toasted meringue, finished with raspberry sauce

Ben’s Soup Creations

If you’re a soup lover then you must try ben’s fresh selection

Redwoods Shrimp Bisque

A rich blend of shrimp, cream and sherry our house specialty

Poached Pear & Arugula Flatbread

A crispy flatbread topped with port wine poached pears, fresh arugula, italian gorgonzola, grilled red onion, lemon, and toasted walnuts

Chilled Shrimp Cocktail

4 chilled jumbo shrimp, served with cocktail sauce and lemon

Buffalo Wings

Large meaty wings with our own blended habanero and serrano chili sauces available plain, mild, medium, hot or with BBQ sauce (8)

Chicken Nachos

A heaping mound of corn tortillas buried under jamaican jerk seasoned chicken, black beans and cheese, topped with salsa, lime sour cream and scallions a great appetizer for two

Crispy Fried Calamari

A flavorful and crispy benchmark served with a trio of asian dipping sauces

Redwoods Tapas for 2

A great compliment to a bottle of wine our own spin on a spanish tasting platter

Caesar Salad

A zesty classic served with crisp romaine, shredded asiago cheese, and homemade chili-corn croutons

Arugula & Marinated Mushroom Salad

Fresh arugula tossed in a dijon-balsamic vinaigrette, garnished with marinated mushrooms, saga bleu cheese, dried cranberries, red quinoa, and candied pecans

Santa Fe Salad

A glorious combination of sliced fajita chicken, tomato salsa, crisp tortilla strips, cheddar and monterey jack cheeses over fresh greens tossed in a lemon-herb vinaigrette

Shaumberry Salad with Shrimp

A wholesome mesclun salad with toasted pecans, italian gorgonzola, shallots and asian pear apples, tossed with honey balsamic vinaigrette, accompanied by three wood-grilled shrimp

Steak & Bleu Cheese Salad

Fresh romaine lettuce tossed with a horseradish-bleu cheese dressing and crisp applewood smoked bacon, topped with sliced marinated filet mignon, grape tomatoes, and crispy fried onion straws

Baby Spinach & Endive Salad with Grilled Salmon

Fresh spinach with shaved asiago cheese, toasted hazelnuts, spice-toasted chickpeas, and a red wine vinaigrette, topped with a piece of wood-grilled salmon

Sliced Turkey & Arugula Tea Sandwich

Oven roasted freshly sliced turkey breast, Italian fontina cheese and house made arugula mayonnaise on 8-grain bread

Manhattan Style Corned Beef Half

Thinly sliced corned beef piled high with house-braised cabbage and onions, swiss, russian dressing on rye bread with french fries

Blackened Chicken Wrap

Wood-grilled blackened chicken breast with fresh caesar salad in a whole wheat wrap, served with coleslaw

The Woods Cheese Steak

Thinly sliced sirloin of beef with mushrooms, peppers, onions, cheddar cheese and roasted garlic mayonnaise, served on an Italian style long roll with french fries

Beer Brined Chicken Sandwich

Tender sliced chicken breast layered with chili-jack cheese, fresh mango salsa, grilled onions and spinach, with lime chipotle aioli served on a toasted brioche roll

Manhattan Style Corned Beef

Thinly sliced corned beef piled high with house-braised cabbage and onions, swiss, russian dressing on rye bread with french fries

Chesapeake Bay Crab Cake

Chesapeake bay original recipe packed full of jumbo lump crab meat served on a brioche roll with micro greens and a creole-mustard aioli, served with french fries