Red Heat Tavern (1601 E Woodlawn Rd)

Boneless or bone-in, mesquite marinated chicken wings, dry rub seasoned with eleven herbs and spices, buffalo style with smoked blue cheese dressing, sweet Thai-style with sriracha aioli.

Skillet baked. Served warm and ancho honey butter. Vegetarian.

House-made bread and butter pickles, spicy cherry peppers, and black pepper ranch.

House fried corn tortilla chips, chicken, cheddar jack cheese, Roma tomatoes, cherry peppers, grilled corn and black bean salsa, scallions, and right sour cream.

Handmade jumbo tater tots stuffed with applewood-smoked bacon, smoked gouda, provolone, American grana cheese, and house-made smoked ketchup.

Boneless or bone-in, mesquite marinated chicken wings dry rub seasoned with eleven herbs and spices. Buffalo-style with smoked blue cheese dressing sweet. Thai-style with sriracha aioli.

Crisp chopped romaine, grape tomatoes, red onions, cucumbers, blue cheese crumbles, applewood-smoked bacon, smoked blue cheese dressing and drizzled with sriracha aioli.

Crisp royal hearts of romaine, American grana cheese, and right Caesar dressing.

Narragansett feta cheese, Mediterranean blend olives, chickpeas grape tomatoes, red onions, cucumbers, and Greek dressing.

Applewood-smoked bacon, cheddar jack cheese, grape tomatoes, red onions, cucumbers, scallions, and honey mustard dressing.

Quinoa rice mix, fresh spinach tossed in Greek dressing with mesquite grilled tomatoes, portobello mushrooms, charred red peppers, lemon chickpeas, olive blend, and Narragansett feta. Vegetarian.

Bay of fundy salmon roasted in jasper oven, and honey glaze.

3/4 lb of coal-fired tips of beef cut and marinated in-house, garlic and herb parmesan fries, house-made steak sauce.

Mesquite chicken, apple-wood smoked bacon, grilled corn tortilla, shredded lettuce, black pepper ranch, pico de gallo, cheddar jack cheese, side of cilantro rice.

Cavatappi pasta, 5 cheese, mesquite-grilled chicken, sweet BBQ sauce, and topped with onion strings.

Cavatappi pasta, 5 pcs of cheese, buttermilk fried chicken tenders in right buffalo sauce, and topped with Fritos.

Marco Farms beef, pork, veal stuffed with smoked cheddar, topped with house-smoked ketchup, BBQ brown gravy, mashed potatoes, and brussels sprouts.

Quinoa rice mix, roasted tomatoes, red peppers, spinach, mushrooms, cauliflower, balsamic reduction, and lemon vinaigrette.

Grilled shrimp, citrus garlic sauce, and pineapple salsa.

Coal-fried turkey tips cut and marinated in-house, lemon rice, green beans, and ancho cream.

Mesquite chicken and brown sugar BBQ.

Chicken breasts brined in buttermilk, rosemary and thyme, and white bacon gravy.

Hand-breaded chicken tenders, honey mustard dipping sauce.

American cheese, lettuce, and tomato on a toasted bun. Add bacon for an additional charge.

Mesquite chicken, apple-wood smoked bacon, romaine, tomato, cheddar jack, red onion, black pepper ranch, and wheat wrap.

Fried egg sunny-side up, applewood-smoked bacon, American cheese, bacon horseradish mayonnaise, and served on a potato bun.

Mesquite-grilled chicken, applewood-smoked bacon, provolone cheese, arugula, tomato, and honey mustard on a toasted bun.

Buttermilk fried chicken, lettuce, red onions, tomato, cheddar jack cheese, applewood-smoked bacon, and honey mustard dressing in a whole wheat wrap.

Mesquite rub, applewood smoked bacon, blue cheese, charred red peppers, and roasted garlic aioli.

Applewood-smoked bacon, Vermont cheddar, onion strings, honey bbq sauce, and on a toasted bun.

Buttermilk fried chicken, right buffalo sauce, lettuce, tomato, and smoked blue cheese dressing on golden sourdough.

Spicy mayo, cherry peppers, swiss, and shredded lettuce.

Mesquite mushrooms, cheddar, Maplewood smoked bacon, arugula, and special sauce.

Freshly baked chocolate chip cookie topped with vanilla ice cream and chocolate sauce.

Creamy cheesecake, jasper blueberries, whipped cream, and crushed graham crackers.