RESTON: Red’s Table Debuts Their Business Lunch Menu & New Fall Cocktails

Red’s Table, has announced the debut of a new Business Lunch Menu, available exclusively during weekday lunch service, Monday through Friday, from 11 a.m. to 4 p.m. Created by Executive Chef Kevin Ettenson, the new business lunch menu invites guests to choose one appetizer and one entrée from the pre-selected menu, to be paired with any non-alcoholic beverage for $20 per person (tax and gratuity not included).

Crowd-pleasing appetizers available include Smokey Chicken Wings, served naked or with a choice of house buffalo or maple-sriracha sauce; 

Goat Cheese Fritters with Cherry Glen goat cheese, chili-apricot jam and green onion; Point Judith Calamari with cherry peppers, linguiça sausage, lemon and smoked tomato sauce; Green Salad with mixed greens, seasonal vegetables and white balsamic vinaigrette as well as a Cup of Seasonal Soup. Entrée options are just as enticing; Dry Aged Burger with cheddar cheese, caramelized onions and B&B pickles; 

Crispy Fried Chicken Sandwich with maple-sriracha, ranch dressing, B&B pickles and read leaf; Red’s Reuben with house-made sauerkraut, house-made corned beef, Swiss cheese and Russian dressing, served on freshly baked seeded rye bread; PEI Mussels with white wine, cream, garlic and shallots, served with grilled bread; Grilled Steak Salad with blue cheese, balsamic, roasted squash and radish, as well as the Mushroom & Rolled Oat “Burger” with whole grain mustard aioli, Swiss cheese and caramelized onions.

For the perfect pairing, guests can enjoy one of six new seasonal fall cocktails, which will be available through Thanksgiving. New additions include the

Photo: Astri Wee Photography Inc

Capt. Claiborne with Virginia dessert wine Michael Shaps Raison D’Etre White, Captain Morgan, apple cider and apricot purée; the

Photo: Astri Wee Photography Inc

Indian Summer with house-infused kiwi-strawberry vodka, lemonade and mint; the

Photo: Astri Wee Photography Inc

Jon Snow with house-infused apple pie bourbon, Buttershots butterscotch liqueur, amaretto, cream and pumpkin spice; the Hot Scotty with Glenmorangie, orange-chamomile simple syrup, clove, lemon and hot water; the Rye Ry with Bulleit Rye, smoked maple syrup, honey simple syrup, muddled dates and bitters, as well as the El Jefe with habanero-infused tequila, salted caramel Crown Royal, cider and lemon, served with a cinnamon sugar rim. Cocktails are priced from $8 to $13 each.

Red’s Table is located at 11150 South Lakes Drive, Reston, Virginia 20191. The restaurant is located one mile from the Wiehle-Reston East Metro Station accessible on the Silver Line. Lunch is served Monday through Friday, from 11 a.m. to 4 p.m. Dinner is served daily, from 4 p.m. to 10 p.m. Brunch is served Saturday and Sunday, from 11 a.m. to 4 p.m. A late-night menu is also available nightly, from 10 p.m. to Close. 

For additional information please call (571) 375-7755 or visit redstableva.com.