Red O Restaurant by Rick Bayless

Chapoutier Cotes du Rhone Belleruche 2009

Alaskan Halibut Ceviche, $12

with cilantro-serrano “chimichurri,” cucumber, avocado

Mazatlan Blue Shrimp Ceviche $14

with mango, red onion, chipotle chile

Classic Guacamole $9

freshly made, chunky, with warm chips and salsa

Tortilla Chips and Salsa

Salsas for the Table

Queso Fundido: Homemade Chorizo Sausage $9

melted Vella Sonoma Jack cheese with homemade choriso sausage and roasted poblano chiles

Sopes: Shredded Creekstone Beef Short Rib $10

golden corn masa bites with beef short rib and roasted tomato-green chile sauce

Enchilada Suiza: Crab and Shrimp $19

Creamy roasted tomatillo sauce, fresh made, corn tortillas, melted Sonoma Jack, blacks beans, and ensaladita

Cazuela: Lamb $14

Sonoma County lamb in chile colorado, ancho and guajillo chiles, roasted garlic, cumin black beans

Cazuela: Grilled Chicken in Crema Poblana $13

Roasted poblano peppers, Bloomsdale spinach, caramelized onions, thick crema, yuca

Tortillas for Soft Tacos with Cazuelas

Creamy Goat Cheese Cheesecake $8

with caramel corn and Mexican root beer sauce

Veracruz-style Bunuelos $8

with salted caramel ice cream and warm Kahlua chocolate sauce

Tequila Tunnel, leading to Tequila Lounge

Red O Restaurant by Rick Bayless

Sarah J. Gim · June 17, 2010 · 1 comment

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