Known for his ability to bring subtle international influences to classic American cuisine, Chef Fabrice Raymond created several new items for the Redline menu.
Ceviche: Inspired by Thai Pineapple Curry, Chef Fabrice Raymond created his version of ceviche, a medley of seafood (calamari, tilapia, shrimp) red onion, cilantro, diced pineapple, radish, tomato, cucumber, jalapeño, and Lavash crackers, served in a South African Baby Pineapple. The jalapeño provided just the right amount of kick for this light and refreshing starter plate, perfect for enjoying on the outdoor patio while soaking up the sunshine.
Lamb Lollipops: Grilled marinated rack of lamb, spiced puff pastry, garnish of frisee salad, Cranberry port wine reduction. I often say my meal is not complete without meat and bread. This starter plate takes this classic pairing up a notch (or twenty).
Watermelon Salad: Mixing diced watermelon, arugula, feta cheese, red onions, black olive, mint, red endive, and balsamic reduction, the Watermelon Salad is another perfect summer plate best suited for enjoying outdoors on the patio. It's the perfect refreshment for a warm summer day.
Duck Cajun Style: Cajun marinated duck breast served with mashed sweet potato, steamed baby bok choy, vermouth tomato sauce. The mashed sweet potato reminded me of pumpkin pie. It's like Thanksgiving in July!
Rack of Lamb: Marinated rack of lamb served with potato gratin and grilled vegetables. The potato gratin were wonderfully simple (i.e. not layered in mountains of cheese, which would be the typical sports bar way). Though a menu of lamb and duck easily distinguish Redline from your average sports bar, it's the way that Redline puts a simple twist on a side of potatoes that really makes it standout.