redwhite+bluezz

Name: redwhite+bluezz
Address: 70 S. Raymond Ave., 91105, CA, 91105
Telephone: 626-792-4441

70 S. Raymond Ave., Pasadena, CA 91105, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-11:00PM •Saturday: 11:00AM-11:00PM •Sunday: 10:00AM-10:00PM •

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Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

APPETIZERS

Maryland Blue Crab Cakes

served with Mango-Papaya Chutney atop Passion Fruit Aioli

Fried Mac' N Cheese

Crispy Blocks of Elbow Pasta with Smoked Gouda, Panko and Corn Flake, crusted surrounded by Sharp Cheddar and Sun-dried Tomato Fondue

Duo Beef Sliders

Mandarin Glazed Boneless Short Rib on Garlic Potato Gaufrettes and Achiote-Lime Skirt Steak on a bed of Baby Corn tossed in a Parmesan Aioli

Risotto Fromaggio

Pecorino, Parmesan, Porcini Mushroom, Prosciutto and Asparagus Spears

Savory Roquefort Cheese Cake Tartlet

Served with Balsamic Syrup and House-dressed Baby Greens

Shrimp Shooters 3 Way

Sweet and Spicy Grilled, Tempura and Cocktail-Style

Saku Tuna Avocado Nigiri Zushi

Hand Roll with Wasabi served on a bed of Cucumber and Daikon Slaw atop a base of Mirin-Shoyu Glaze

Grilled Pissaladiere

Flatbread with Garlic Basil Olive Oil, Caramelized Onions, Kalamata Olives, Anchovy Filet and Watercress

SOUPS & SALADS

Cambazola and Potato Chowder

Cream of Roasted Tomato Purée

Hearts of Romaine Caesar Salad

Hand-crafted Dressing, Oven-roasted Sweet 100 Cherry Tomatoes Chives and garnished with an Anchovy Filet Cracked Black Pepper and Herbed Parmesan Tuille

Our Signature Watermelon and Maytag Blue Cheese Salad

Topped with a Vanilla Honey Lime Glaze dressed Micro Greens

Crab Claw Ceviche Salad

With Avocado, Pico de Gallo and Crème Fraiche accompanied by Roasted Chipotle Pepper Coulis and Coriander Oil and garnished with crispy Fried Plantain

Baby Spinach

Tossed with warm Pancetta Lardons Fine Herbs, Sweet 100 Cherry Tomatoes, Shallots and White Balsamic Vinaigrette Emulsion

Caprese Salad

With Seasonal Heirloom Tomato, Basil Oil and Kalamata Olive Tapenade

Shrimp Louie

Shredded Boston Bibb Lettuce, Roasted Tomato and Asparagus

ANDRÈES

Boneless Beef Short Ribs

Drizzled with a Montepulciano Veal Reduction atop Pecorino and Porcini Risotto with Baby Carrot Vichy

Grilled Ratatouille Pasta Primavera

With Hazelnut Pesto

Ancho-Honey Basted Salmon

With Baby Aubergine Steaks, Haricot Vert, Tamarind Beurre Rouge

Maple-Mustard Glazed Halibut

Soft Polenta infused with Mascarpone-Truffle Oil and Grilled Hawaiian Pineapple

Free-Range Airline Chicken Breast

With White Chocolate Almond Beurre Blanc on top of a Sweet Potato Gratin with a side of Seasonal Vegetables

Kobe Beef Burger

Topped with a Porcini and Smoked Gouda Spread, Grilled Onion, Beefsteak Tomato and Butter Bibb Lettuce

Certified Angus Kansas City (Cajun-Rubbed) Bone-In New York Steak

Roasted Garlic Smashed Fingerling Potatoes, Grilled Baby Squash and Meyer Lemon Compound Butter

Kurobuta Pork Chop

With a savory Camembert, Caramelized Onion and Blueberry Bread Pudding and Asparagus drizzled with a Port Wine Demi-glace

Australian Prime Lamb Chop

With Mint Blueberry Demi Glace accompanied by Creamed Peruvian Purple Fingerling Potato and Portabella and Haricot Vert Sautée

Certified Angus Au Poivre Filet Mignon

Topped with Fried Onion Strings, Cambazola Cheese, Apple-Wood Smoked Bacon and Chive Smashed Fingerling Potatoes

Glazed Muscovy Duck Breast

Atop Macha-Ginger Steamed Jasmine Rice Stir-Fry with Mangetouts and Carrots, surrounded by Red Currant Beurre Rouge

26 oz. Bone-in Cowboy-Cut Rib Chop

Served on a bed of Roasted Garlic, New Potato Wedges topped with a Caramelized Onion and White Alba Mushroom Sautée

CHEESE LIST

Cow

Goat

| Capriole Bahon | Laura Chenel | Le Chevrotin

Sheep

DESSERT

Mini Ricotta Cheesecake

With Strawberry Glaze

Chocolate Molten Cake

With Frangelico Crème Anglaise

Seasonal Berries

In a Coconut Tuille Basket with a Grand Marnier Chantilly Crème

Chocolate Cube

Layers of White and Dark Chocolate Mousse with a cherry center coated in Chocolate served with Caramel Sauce