A flight of five 2 oz wine pours with four paired tasting items.
APERITIF
Our housemade toasted cashews paired with Sauvignon Blanc, Lucien Crochet “Le Chene;” Sancerre, France 2006
1ST COURSE
Mixed green salad with vegetables, pea shoots, and avocado in roasted red & dried sweet chili pepper vinaigrette paired with Viognier-Marsanne, d’Arenburg “Hermit Crab;” S. Australia 2006
2ND COURSE
Fennel-spiced roasted celeriac soup with horseradish butter paired with Barbera, Colle dei Venti; Piedmont, Italy 2005
3RD COURSE
Winter vegetable tart with sesame-mushroom sauce with ginger pumpkin risotto & red wine-balsamic reduction paired with Grenache, Domaine de Chateaumar; Cotes du Rhone, France 2007
DESSERT
Layered raspberry cake with chocolate mouse, raspberry sauce, and whipped cream paired with sparkling raspberry champagne.

Price with wine pairing: 63
Price without wine: 40

A la Carte Menu

STARTERS, SOUPS, & SALADS

APPETIZER DELUXE 12
Classic hummus, herbed white bean pate, and carrot-chipotle pate with
homemade pita & fresh crisp vegetables.
COCONUT CORN SOUP 3.75 | 6.50
Rich coconut milk & sweet-corn, seasoned with tamari & our homemade hot sauce, make a sweet & spicy soup. A Red Avocado original!

SOUP OF THE DAY 3.75 | 6.50
Check with your server for today’s featured soup.
SALAD ORGANICA 4.75 | 8
Mixed seasonal salad greens, pea shoots & vegetables, tossed in an olive oil-balsamic vinaigrette.

ENTREES

QUESADILLA 8
The Red Avocado’s own tofu cheese-filled tortilla with seasonal greens & onion, fried crisp & served with our black bean & barley salad.
TERIYAKI VEGETABLES with tofu, tempeh, chick-peas, or black beans 12 | 9
Seasonal vegetables stir-fried in our teriyaki sauce, served with whole oats & grain of the day.
CASHEW COCONUT VEGETABLES with tofu, tempeh, chick-peas, or black beans 12 | 9
Cashews & coconut milk blend in a savory & spicy sauce to cover a mix of seasonal vegetables for a Red Avocado original. Served with whole oats & grain of the day.

COLLEGE GREEN SUNSET 18
Layered herbed white bean pate, tempeh sausage, tofu ricotta, and caramelized onions wrapped in a flaky filo pastry purse on spinach polenta with horseradish-root vegetable-sweet-corn relish, roasted red pepper sauce & a fine drizzle of sweet balsamic reduction.

LINGUINE MARINARA WITH BREADED TOFU & CRIMINIS 20
Broccoli and spinach lightly steamed & tossed with house made herbed tomato & crimini mushroom sauce topped with delicately breaded tofu and garnished with fresh basil.
Add to any regular sized entrée: House Salad 4.25 ~ Cup Of Soup 3.25 .
18% gratuity added for split checks & parties of 5 or more.

Join us for our annual Valentine’s Day Dinner. This year we will be offering a Prixe Fixe menu of four courses paired with five wines to enhance and compliment your meal. There will also be an a la carte menu available if you are in the mood for some of your Red Avocado favorites.

We fill up  so make your reservations soon. 319-351-6088

Valentine’s Day Menu:
Aperitif: Sauvignon Blanc, Lucien Crochet “Le Chene”; Sancerre, France 2006

1st Course: Mixed green salad with vegetables, pea shoots, and avocado in roasted red & dried sweet chili pepper vinaigrette paired with Viognier-Marsanne, d’Arenburg “Hermit Crab;” S. Australia 2006

2nd Course: Fennel-spiced roasted celeriac soup with horseradish butter paired with Barbera, Colle dei Venti; Piedmont, Italy 2005

3rd Course: Winter vegetable tart with sesame-mushroom sauce with ginger pumpkin risotto & red wine-balsamic reduction paired with Grenache, Domaine de Chateaumar; Cotes du Rhone, France 2007

Dessert: Layered raspberry cake with chocolate mouse, raspberry sauce, and whipped cream paired with sparkling raspberry champagne.