Winter Restaurant Week Menu
***NOTE: dine-in only for their restaurant week menu. Only Available February 23-27. ****
Lunch — $25
Appetizer (Choose One):
- Posole Soup; Pork, Hatch chilies, cumin, onion, garlic, white hominy, cilantro lime crema, micro cilantro (gf, df – if no cilantro lime crema)
- Cheese Curds; Ellsworth battered curds, served with a mild berry ketchup (vt)
- Mini Meat and Cheese Board; Chef’s choice of assorted cheeses and cured meats (gf)
- Asparagus Salad; chopped asparagus, feta, red onion, grape tomato, watermelon radish, cucumber, raw and roasted bell pepper, chickpeas, with a Thyme and Champagne Vinaigrette (gf, df – if no cheese, vg, vt)
Entrée (Choose One):
- Mediterranean Bowl; Falafel, cucumber, tomato, slaw. garlic oregano hummus, greek feta vinaigrette, tazatiki, shug, cherry pepper relish, pita (gf, vt)
- Fish Tacos; 2 batter fried fish tacos, house slaw, pico, onions, cilantro, Mexican rice, refried white bean puree. Red and Green Sauce on the side. (df)
- O-Ring and Boursin Burger; 8oz patty, crispy fried onion rings, garlic and herb boursin cheese, house onion ring sauce
Dinner — $45
Appetizer (Choose One):
- Fired Green Tomato Burrata; Crispy fried Green Tomatoes, fresh burrata, Red Wing Olive Oils’ Extra Virgin Olive Oil and 18yr Modena Balsamic, Maldon, cracked pepper mélange, and baby daikon radish. (vt, gf - if you don’t fry the green tomato)
- Mini Meat and Cheese Board; Chef’s choice of assorted cheeses and cured meats (gf)
- Posole Soup; Pork, Hatch chilies, cumin, onion, garlic, white hominy, cilantro lime crema, micro cilantro (gf, df – if no cilantro lime crema)
- Asparagus Salad; chopped asparagus, feta, red onion, grape tomato, watermelon radish, cucumber, raw and roasted bell pepper, chickpeas, with a Thyme and Champagne Vinaigrette (gf, df – if no cheese, vg, vt)
Entrée (Choose One):
- Yogurt & Squash Campanelle; Cumin infused Greek yogurt, roasted squash fennel and onion with thyme and oregano, house shatta (vt)
- Steak and Cotija Truffle Fries; 10 oz sirloin, battered truffle fries with cotija cheese, served with a stone mustard aioli, sprinkle of maldon and cracked pepper mélange (gf – if you sub out fingerling potatoes)
- Chef’s Shepard’s Pie; lamb, peas, carrot, onion, celery, sweet potato, thyme, cheddar and cotija polenta cakes, fried brussel sprouts, black pepper demi, finished with a fried rosemary and thyme salt
Dessert (Choose One):
- Raspberry Chocolate Cake (vt)
- Vanilla Crème Brulée with Strawberry (gf)
From the Restaurant
Scarlet Kitchen & Bar, the newest restaurant in Red Wing located in the St. James Hotel, is a top destination for breakfast, lunch, and dinner for guests and locals. Enjoy the beautiful scenery of the Mississippi River from one of the best patios in town. Sit around the fireplace sipping one of our cocktail creations, share an appetizer with friends, or simply enjoy the inviting atmosphere. There is no better place to be in the summer. The menu is influenced by regional cuisine and sourced with local ingredients. You will find recreated community inspired family recipes with a modern twist. Cap off the night with one of our homemade desserts. There is a story behind every dish. Just ask us!
Scarlet Kitchen & Bar design incorporates Red Wing history with a custom high-top table made with Red Wing Pottery to leather accents from the Hotel's parent company, Red Wing Shoes.
Located an hour from the Twin Cities, Scarlet Kitchen & Bar is the perfect getaway on a hot summer day.
Our menu is sourced with local ingredients and offer community family recipes.
