Redwood Menus

Restaurant Week continues at Redwood for a second week; February 1st - February 8th. Join us to take advantage of our two course lunch or brunch for $15 and our three course dinner for $30.

Other Winter Events Include; Half-Priced Wine (Bottles) every Sunday-Wednesday throughout the entire month of February! Check out, Wine Director, Brian Cook's eclectic, hand selected wine list, emphasizing vineyards that practice Sustainable Viticulture. • Happy Hour, Monday – Friday, 5:00 pm - 7:00 pm, featuring $5 drafts, wine and cocktails, plus bar food specials, like our Burger and a Beer ($16). • Valentine's Day - February 14th, featuring a special four course menu for $65, followed by a special treat from our newest neighbor, Belgian chocolate shop, Cacao. Reserve soon as we are booking up quickly! • Private Events –Redwood offers many options for private and semi-private events. Our private dining room can accommodate seated parties of up to 26 guests and cocktails and hors d’oeuvres for groups of up to 40 guests. Our bar/lounge, dining bar, and main dining rooms are the perfect space for a corporate cocktail party, after-work mixer, private wine tasting or a casual gathering of friends. Contact, Private Event Manager, Jeff Bredt at 202.531.1216 or email him at [email protected] for more information. 7121 Bethesda Lane (Bethesda Row), Bethesda, MD 20814 • 301.656.5515

brunch to st ar t made to order apple cider doughnut holes, hot apple cider 6 house made buttermilk biscuits, smithfield ham gravy, jalapeño jelly 9 market lettuce salad, roasted apples, walnuts, pomegranate seeds, dijon vinaigrette tuscarora farms beet salad, citrus supremes, candied walnuts, local chevre 9

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entrees house made granola, path valley yogurt, fresh berries 8 corn flake crusted french toast, apple compote, whipped cream 9 buttermilk pancakes, butter pecan bourbon syrup 9 scrambled egg combo, bacon, hash browns, spring mills toast 10 bacon, egg & cheese biscuit: scrambled eggs, applewood smoked bacon, cheddar, buttermilk biscuit 10 build your own omelet, home fries 10 choice of: bacon, tomatoes, spinach, onions, mushrooms, white cheddar, gorgonzola, and goat cheese egg-white omelet +2 deviled chicken hash, potatoes, green onions, poached eggs 12 grilled cheese sandwich, pennsylvania cheddar, toasted brioche, housemade pickles, smoked tomato soup 8 wild carolina prawns, anson mills creamy grits, scallion fondue 13 atlantic salmon skillet, smoked sunchokes, grilled onions, roasted mushrooms, garlic-parsley butter 15 vande rose farm flat iron steak sandwich, arugula pesto, grilled onions, ciabatta 15 roseda farm dry aged beef burger, house made pickles, brioche bun, redwood hand-cut fries 15 house made white bean-wild mushroom “burger,” house made pickles, brioche bun, redwood hand-cut fries 14 add cheese: white cheddar, gorgonzola, goat cheese +2

sides bacon-macaroni & cheese gratin 8 applewood smoked bacon 4 vidalia onion rings 6 5

housemade buttermilk biscuits redwood hand-cut fries 6 spring mills toast 2 home fries 5 fresh fruit 5

che ese 4 each / 3 for 11 / 5 for 18 goat bouche noire, firefly farm, MD soft cow constant bliss, jasper hill, VT hard cow pennsylvania noble cave aged cheddar, PA sheep piedmont sheep, everona dairy, VA blue great hill blue, great hill dairy, PA

des ser t s’mores fondue, house made marshmallows & graham crackers 8 butterscotch pudding, chocolate pearls, gingersnap cookies 8 redwood ice cream sundae, choice of hot fudge or caramel sauce 7 add cookies or a mini flourless chocolate cake +2 house made cookie plate 7 la dolcezza gelato or sorbet

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for par ties of 6 or more, a 18% ser vice charge will be added to the check

As we only use the freshest seasonal ingredients, our menu changes frequently. Please contact Redwood, 301.656.5515 for an updated menu. January 26th, 2009

lunch to st ar t soup of the day 8 amish chicken liver mousse, pickled figs, crostini 8 virginia oyster chowder, cornmeal fried oysters, smoked bacon, potatoes, leeks 14 iron skillet bluebay mussels, garlic-parsley broth 11 market lettuce salad, roasted apples, walnuts, pomegranate seeds, dijon vinaigrette 8 tuscarora farms beet salad, ruby red grapefruit, candied walnuts, local chevre 9 shaved prosciutto, arugula salad, capers, parmesan 12

entre es sandwich of the day 12 plowman’s lunch, pork terrine or wood roasted portabello, local cheese, soup, biscuit 12 wild carolina prawn salad, baby romaine, avocado, buttermilk dressing 13 grilled cheese sandwich, pennsylvania cheddar, toasted brioche, housemade pickles, smoked tomato soup 8 artisinal beer battered cod, redwood hand-cut fries, cabbage slaw, tartar sauce 13 house cured corned beef reuben, marbled rye, lancaster sauerkraut, pennsylvania cheddar, housemade pickles 12 atlantic salmon skillet, smoked sunchokes, grilled onions, roasted mushrooms, garlic-parsley butter 15 tossed fresh linguini pasta, mushrooms, parmesan cheese, garlic, cream 10 add: chicken +4 shrimp +6 vande rose farm flat iron steak sandwich, arugula pesto, grilled onions, ciabatta 15 roseda farm dry aged beef burger, house made pickles, brioche bun, redwood hand-cut fries 15 house made wild mushroom “burger,” house made pickles, brioche bun, redwood hand-cut fries 14 add cheese: white cheddar, gorgonzola, goat cheese +2

winter lunch special burger and a beer, our great burger, hand-cut fries and a draft beer of your choice

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sides 8

bacon-macaroni & cheese gratin vidalia onion rings 6 redwood hand-cut fries 6 house made buttermilk biscuits redwood cabbage slaw 6 braised wild greens 6

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che ese 4 each / 3 for 11 / 5 for 18 goat ash rind, monocacy silver, cherry glen, MD soft cow sweet grass, greenhill, GA hard cow pennsylvania noble cave aged cheddar, PA sheep piedmont sheep, everona dairy, VA blue great hill blue, great hill dairy, MA

des ser t s’mores fondue house made marshmallows & graham crackers 8 butterscotch pudding chocolate pearls, gingersnap cookies 8 redwood ice cream sundae choice of chocolate or caramel sauce 7 house made cookie plate 7 la dolcezza gelato or sorbet

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for par ties of 6 or more, a 18% ser vice charge will be added to the check

As we only use the freshest seasonal ingredients, our menu changes frequently. Please contact Redwood, 301.656.5515 for an updated menu. January 26th, 2009

dinner to st ar t soup of the day 8 amish chicken liver mousse, grapes, crostini 8 maryland crab dip, swiss chard, mascarpone, house made crackers 16 iron skillet bluebay mussels, garlic-parsley broth 12 virginia oyster chowder, cornmeal fried oysters, bacon, potatoes, leeks 14 shaved prosciutto, arugula salad, capers, parmesan 12 market lettuce salad, roasted apples, walnuts, pomegranate seeds, dijon vinaigrette tuscarora farms beet salad, citrus supremes, candied walnuts, local chevre 9 pulled amish chicken pot pie, wild leeks, fuji apple, chedder-herb crust 12

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entrees atlantic salmon, local parsnip puree, swiss chard, hazelnut fumet 22 wild carolina prawn salad, baby romaine, avocado, buttermilk dressing 15 day boat scallops, squash risotto, butternut-apple reduction 25 beer battered local hake, hand-cut fries, poppy seed slaw, house made tartar sauce 16 ale braised long bone short rib, sweet potato apple puree, rapini, jus 24 seafood cioppino, haddock, clams, scallops, mussels, crab, prawn, tomato-oregano broth 26 tossed fresh linguini pasta, winter vegetables, wild mushrooms, goat cheese, shallot-garlic sauce 16 rotisserie amish chicken breast, buttermilk mashed potatoes, sherry rosemary gravy 19 flat iron steak, braised wild greens, house made steak sauce 20 pocono trout, smoked fingerling potato-oyster mushroom hash, chive lemon butter 22 10 oz new york strip steak, hand-cut fries, basil butter 32 grilled lamb chops, roasted potatoes, brussel sprouts, cherry tomatoes, rosemary jus 31 house made wild mushroom “burger,” house made pickles, brioche bun, hand-cut fries 14 roseda farm dry aged burger, house made pickles, brioche bun, hand-cut fries 15 add cheese: white cheddar, gorgonzola, goat cheese +2

sides bacon-macaroni & cheese gratin 8 vidalia onion rings 8 buttermilk mashed potatoes 6 redwood hand-cut fries 6 braised wild greens 6 honey roasted parsnips, pinenuts, brown butter sweet potato puree 7

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che ese 4 each / 3 for 11 / 5 for 18 goat monocacy silver ash rind, cherry glen farms, MD soft cow sweet grass, green hill dairy, GA hard cow pennsylvania cave aged noble cheddar, PA sheep piedmont sheep, everona dairy, VA blue great hill blue, great hill dairy, MA

for par ties of 6 or more, a 18% ser vice charge will be added to the check

As we only use the freshest seasonal ingredients, our menu changes frequently. Please contact Redwood, 301.656.5515 for an updated menu. January 26th, 2009