Red Star

Good Morning!
Light Fare
House Made Granola with Farm Fresh Fruit and Vanilla Yogurt 8

Bob’s Red Mill Steel Cut Oatmeal with Toasted Nuts, Brown Sugar and Washington Tart Cherries 7

House Made Granola or Cereal with Seasonal Fresh Fruit 6

House Cured Salmon Lox and Toasted Bagel with Cream Cheese, Red Onion, Capers 12

Breakfast With A Smile

Chef’s Morning Inspiration… AQ

Mascarpone Pancakes with Hazelnut Maple Syrup 11

French Toast and Brandied Blueberry Syrup 11

Buttermilk Waffle, Seasonal Fruit Compote, Whipped Crème Fraiche 11

Eggs, “Any Style” with Potato Hash and choice of Ham, Bacon or Maple Sausage 12
Or…Eggs, “Any Style” with Buttermilk Biscuits and Sausage Gravy 11

Asparagus Omelet, Mushrooms, Artichokes, Fresh Mozzarella 12

Chilaquiles Rojos, Two Eggs, Queso Fresco, Black Beans, Avocado 12

Add Chicken or House Made Chorizo 15

House Made Chorizo Scramble, Cilantro, Tomato, Onions and Swiss Cheese 13

Denver Omelet with Country Ham, Sautéed Peppers, Onions and Potato Hash 11

Poached Eggs, House Cured Tasso, Spinach, Grit Cake,

Tomatillo Salsa, Red Chili Sauce 15

Add Any of the Following, No Problem

Substitute Egg Whites or Tofu 1.50
Fresh Fruit Salad 6 One Egg “Any Style” 2 Cheesy Grits 3.50 Potato Hash 3.50
Country Walnut Toast with Preserves 3 House Baked Muffin 3.50

Applewood Smoked Bacon, Country Ham or Maple Sausage 3.50

Jump Start Your Day…

Caffé Vita Organic Fair Trade Sumatra Blend Press Pot Coffee
Small Pot 4.50 Large Pot 8
Caffé Vita Organic Espresso or Mountain Water Processed Decaffeinated Espresso
Cappuccino 3.50 Latte 3.50 Mocha 4 Espresso 3
Add Vanilla, Hazelnut or Almond Syrup .50
For the More Traditional Cup of Coffee May we Suggest...
Caffé Vita Organic Fair Trade Sumatra or Mountain Water Processed Decaf

All of our beef is Prime cascade Natural and dry aged in house. Wherever possible, Red Star uses organic,
local, sustainable products. All of our meat, dairy and eggs are all natural and hormone free.
We recycle and compost over 90% of our waste.

We politely decline substitutions.

Large parties are always welcome. A service charge of 18% will be added to parties of 6 or more.

Executive Chef: Tom Dunklin Sous Chefs: Matthew Howard and Kyle Rourke