The Red Mill Inn
of Baldwinsville, NY

Soups

French Onion: Classic caramelized onion broth with sherry and beef stock, topped with baguette and melted swiss.

Soup du Jour: Chef created and changing daily.

 

Salads

BLT Salad: Boston Bibb, oven-dried tomatoes, smoked bacon, pickled red onion, creamy garlic dressing

Clarence Caesar: House made dressing, parmesan cheese, garlic croutons, kalamatta olives & roasted red peppers

Regional Seasonal: Sunset Hill Farm mixed greens with Seneca grapeseed oil/reisling vinaigrette, Lively Run feta & dried local fruit

Beet & Local Goat Cheese Salad: Roasted tarragon marinated beets with Muranda cheese company goat cheese, micro greens and red wine vinaigrette & cracked black pepper

Add grilled chicken $4
Add grilled shrimp $5
Add grilled Portobello $3

 

Appetizers

Gnocchi Appetizer: $9
House made gnocchi tossed with spring vegetables, baby spinach and herbed brown butter. Finished with parmesan cheese.

Flatbread: $8
Caramelized shallots, Seneca blue cheese, double smoked bacon, local honey.
‘Utica’ Style Greens: $8 Sautéed escarole with garlic, prosciutto, cherry peppers, bread crumbs & parmesan cheese.

Baltimore Crab Cake: $10
Pan seared Maryland style crab cake with roasted red pepper salad, wilted spinach and chipotle mayo.

Hand-Cut Fries: $6
Crispy fried Idaho potatoes served with a trio of dipping sauces. (white truffle aioli/ kalamatta olive aioli/clove ketchup).

Local Cheese Plate: $10
Four local cheeses of various strengths served with crustini, fresh berries
and a local jam/preserve.

Spicy Calamari: $9
Crispy calamari with a light spicy seasoning, served with sliced
cherry peppers and house made marinara.

Tavern Menu

Hickory Smoked Wings: $10
Rotisserie smoked jumbo wings chargrilled and served either bourbon BBQ or Buffalo hot/medium/mild. With celery and blue cheese.

Stone Oven Pizza: $9
Hand tossed thin crust pie with house tomato sauce and fresh mozzarella. (Pizza toppings: andouille sausage, pepperoni, bacon, broccoli, mushrooms, onions, pickled jalapeños, spinach) $1.00 each

Fried Catfish Po’ Boy: $12
Beer battered Catfish medallions on a toasted brioche roll with Boston Bibb lettuce, tomato, pickled jalapeños and Creole aioli.
Served with hand-cut fries.

Grilled Cornell Chicken: $9
‘Cornell’ marinated chicken breast on toasted brioche roll with Boston Bibb lettuce, tomato and herb aioli.
Served with a side salad.

The Reuben: $10
House cooked corned beef brisket with sauerkraut, dressing and melted Swiss on Rye. Served with hand- cut fries.

Steakhouse Burger: $11
Hand pattied Black Angus and served on a toasted brioche roll with Boston Bibb lettuce, tomato and herb aioli.
Served with hand-cut fries.

Additions: double smoked bacon, pickled jalapeños, pickled red onions, sautéed mushrooms, sautéed onions, blue cheese, cheddar, swiss or provolone $1.00 each

Comfort Entrées

Spicy Penne Pasta: $16
Penne pasta with grilled chicken and andouille sausage tossed in a spiced tomato cream sauce with fresh basil and parmesan cheese.

Cherrywood Smoked Pork Ribs : Half Rack $12 Full Rack $24
Smoked and slow roasted pork ribs slathered with Bourbon-molasses BBQ sauce. With Hand-cut fries and Carolina coleslaw.

Pecan Salmon: $20
Pan seared Atlantic salmon crusted with pecans.
Served with house rice pilaf, seasonal vegetables and maple beurre blanc.

Yankee Pot Roast: $18
Tender braised beef with garlic mashed potatoes, steamed root vegetables and traditional pot roast gravy.

 

Entrées

Brick Chicken: $18
Organic Half chicken hard seared in a cast iron skillet, with garlic mashed potatoes, asparagus and New York State Riesling beurre blanc.

Lobs ter Pappardelle: $24
Butter poached lobster tossed with pappardelle pasta, spring peas, fennel and a light saffron cream.

Char-Grilled 6oz Fillet: $26
With garlic mashed potatoes, spring asparagus and a port wine demiglace.

Vegetarian Gnocchi: $20
House made gnocchi tossed with spring vegetables, baby spinach and herbed brown butter. Finished with parmesan cheese.

Duck Two Ways: $27
Pan roasted duck breast and grilled artisan duck sausage with garlic mashed potatoes, asparagus, and a tart cherry demiglace.

10 oz Sirloin Steak ‘Au Poivre’: $26
Pan roasted choice aged sirloin with garlic mashed potatoes, Utica style greens and a brandy peppercorn demiglace.