Startersanddinner

SOUPS & SALADS

Soups Red Sky She Crab Bisque or Soup du Jour Cup…4

Bowl…8

Salads Red Sky House Local greens topped with julienned carrots & granny smith apples. Finished with cilantro stung cucumbers & a house made ginger vinaigrette 9

Village Caesar Crisp romaine hearts tossed with a creamy Parmesan dressing.

Finished with Chile dusted,flash fried flour tortilla crisps and shaved Parmesan 9

Caprese Salad Fresh Mozzarella served on summer steak tomatoes. Field greens & shaved red onions. Finished with sweet Balsamic reduction, olive oil, cracked black pepper & a chiffonade of fresh basil 10

STARTER PLATES

Starter Plates Pork in "Pastry"

Charred Raw Tuna

House citrus roasted pulled pork, wood fired in pastry with a southern slaw & finished with a Wasabi spiked Thai BBQ drizzle 10

Local yellow fin tuna dusted in Kosher salt & pepper. Cast-iron seared & thin sliced. Served with seaweed salad, Wasabi sour cream and Asian laquer

Scallops Tapanade

Bottom’s Up

Ocean scallops, pan sauteed with Kalamata olives, capers & sweet red peppers. Served on field greens and crumbled Feta cheese ??

Twin wood-fired NC shrimp topped with crab, sided with sweet pepper and tomato relish. Dotted with a cilantro sour cream ??

CHILDREN’S MENU

Summer Sausage

Chorizo sausage oven roasted and pan seared. Served with a chilled mango, coconut cream & chile dusted tortilla crisps 10

Children’s Menu • Small Filet of Beef • • Fried Chicken Tenders • • Fish Bites or Shrimp • • Pasta with Choice of Sauce • 9 In Doing our Part to Conserve, Water will Only be Served Upon Request.

• www.redskycafe.com • www.partycateringobx.com • 252.261.8646 •

Main Event All Entrees Served with Chef’s Choice of Vegetable and Starch du Jour, Complimentary Asiago Artichoke Dip & Bread … Extras and So Forth 5

Wood Fired Mix

NC Coast

Freshest of the catch, stung by sea salt & cracked pepper. Paired with local shrimp & a petite crab cake. Finished with a fire roasted tomato basil cream 29

A coastal inspired, light flavorful seafood stew of local fish, scallops, shrimp & veggies. Laced with fresh cilantro & lime. Toped with Chef's rice DuJour 27

Carolina Crab Cakes

Chef Wes’s Shrimp & Grits

Twin Mattamuskeet lump crab cakes, Panko encrusted & flash fried. Finished with spiced red pepper aioli and a mango relish 28

Don't snub the grits!

Jumbo shrimp pan sauteed with apple-wood smoked bacon, in a wood fired tomato Cajun cream. Served on a bed of spinach and, of course, house made Redneck Risotto 25

ENTREES

Veal medallions, pan sauteed with portabella mushrooms,apple-wood smoked bacon & a house made Red eye gravy.

Served on Redneck Risotto 27

OceanImpaired Red Sky Ribeye

Dry Rubbed Ribs

Black Angus Ribeye, Kosher salted and cracked pepper dusted. Grilled and wood-fired. Topped with a summer tomato steak, warmed portabella & vidalia onion salad. Balsamic stung 29

St. Louis ribs, dusted with Red Sky house blend spices.

Slow roasted & falling off the bone. Southern slaw & whipped red potatoes on the side 24

Blue Moo

Duck in “Duck”

Choice Filet Mignon, grilled and finished in the wood fired oven.

Topped with a Blue cheese crust, served on a puddle of Vidalia onion Demi-glace 30

Half duckling, slow roasted and wood fired crisp. Finished with a chipolte honey glaze 28

Chicken Bayou Cajun seared boneless chicken breast served on fresh spinach & house pasta in a garlic Parmesean cream 22 Please, No Separate Checks, What’s a Few Dollars Among Friends?

20% Gratuity will be Added to Parties of 6 or More In Doing our Part to Conserve, Water will Only be Served Upon Request.

• www.redskycafe.com • www.partycateringobx.com • 252.261.8646 •

ENTREES

Veal & Shrimp