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Dinner

STARTERS

BLUE CHEESE STUFFED MEDJOOL DATES G
Bacon, Balsamic Essence • 12

CRISP CALAMARI
Marinated Artichokes, Red Onion, Lemon Aioli • 10

BISTRO FRIES GV
Truffle Oil, Parmesan Cheese, Parsley • 9

SHRIMP COCKTAIL * G
White Prawns, Romaine, Citrus Supremes, Pickled Red Pepper, Cognac Aioli • 17

CHEESE PLATE V
Trio of Cheeses, Marcona Almonds, Fig Preserves, Apples, Croccantini Crackers • 17

CAPRESE SALAD GV
Fresh Mozzarella, Tomatoes, Arugula, Basil, Extra Virgin Olive Oil, Balsamic • 9

CAESAR DRESSED ROMAINE HEARTS *
Parmesan, Dijon Croutons, Lemon • 9

MIXED GREEN SALAD GV
Grapefruit, Feta, Almonds, Sherry Orange Vinaigrette • 9

CRISPY MOZZARELLA CURDS V
San Marzano Tomato Fondue •

ENTREES

SKUNA BAY SALMON * G
Grilled Broccolini, Potatoes Brunoise, Citrus Star Anise Reduction • 32

PAN ROASTED JIDORI CHICKEN BREAST G
Rustic Yukon Potatoes, Mushroom Marsala Sauce • 22

RR SIGNATURE FILET MIGNON 8oz. * G
Potatoes Dauphinoise, Glazed Seasonal Vegetables, Red Wine and Blueberry Reduction • 35 | Add Prawns • 10 |

RR SIGNATURE NEW YORK STEAK 10oz. * G
Truffled Frites, Seasonal Vegetables, Emulsified Olive Oil, Garlic & Herb Butter • 35 | Add Prawns • 10 |

GOAT CHEESE GNOCCHI V
Cherry Tomatoes, Asparagus, Basil, Brown Butter • 18

GRILLED WHITE PRAWNS Papardelle Pasta, Roasted Garlic Cream Sauce • 18

BAKE’S BURGER* RR Signature Ground Chuck, Aged Cheddar, Bib Lettuce, Caramelized Onions, Roasted Garlic Aioli, Brioche roll, Served with Fries • 14 | Add Applewood-Smoked Bacon • 2 | Sub Onion Rings • 1.00 |

 

 

G = Gluten Free                 V = Vegetarian

*C onsuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.