Menu - Red Reisa Grill and catering

we try to keep our website menu up-to-date but sometimes miss one – the clover link contains the current version.

We now offer contactless dining at the clover link: http://www.clover.com/online-ordering/resa-grill-newark

order here and your food will be waiting when you arrive

Lunch Hours 11:00am-2pm

STARTERS

Cup of Soup: 4.5 French Fries: 5 Onion Rings: 9

PIZZAS

All pies are 12″: Additional toppings, peppers, onions, extra cheese, arugula, broccoli. 3 each;

fresh mozzarella, sausage, or goat cheese: 3.5 each. Prosciutto: 5

Cheese pie: 14

St. Lucy: House-made tomato sauce, fresh mozzarella, seasoned roasted eggplant, pickled olives, and basil. 20

St. Gerard: House-made tomato sauce, seasoned grilled chicken, grilled diced zucchini, mozzarella cheese, oregano and parmesan. 22

BURGERS

All burgers served on a toasted bun with a side of fries (or sub onion rings for $4.5); Swiss, American or Mozzarella cheese, lettuce and sliced tomato. (There will be a charge for extra items)

Vailsburger (beef): 15

Turkey burger: 14.50

SALADS

Garden salad: Romaine lettuce and mixed green, shredded carrots, sliced onion; seasonal tomato, pickled olives, sliced celery, toasted coconut flakes and house-made balsamic garlic dressing. 9.5

Field Green salad: Field greens (mixed greens) with sliced apple, toasted sliced almonds, shredded carrots, served with a slightly Asian flavored vinaigrette dressing (ginger, roasted apple and sesame or available dressing). 11

Grilled Vegetable salad: Grilled cauliflower or grilled broccoli, grilled zucchini, grilled peppers, celery, onions, olives, toasted coconut or available seasonal garden vegetables. 13 (Side of grilled chicken 6, Side of grilled shrimp 7)

COLD SANDWICHES

Thanksgiving: Turkey breast sandwich served with lettuce, cranberry mayo, sliced tomato. roasted sweet potato on a Kaiser roll and French Fries on the side. 14.5 (Newark was founded in 1666 btw.)

Dublin: Corned beef sandwich served with lettuce, tomato, cheddar or American cheese, sliced radish, house mustard-mayo served on Kaiser Roll French Fries on the side. 14

Forest Hill Club: Club sandwich served with bacon, lettuce, sliced tomato, turkey, Swiss cheese, brown sugar roasted apple, mayonnaise, toasted wheat or white bread. 15.5

HOT SANDWICHES

First Ward: (Chicken Parm) Chicken breast topped with light marinara and mozzarella cheese served on roll. 10

New Orleans: Fish sandwich (Tilapia), seasoned (mild or hot) with lemon and Cajun spices, lightly floured and then pan-fried; topped with lettuce, tomato, rémoulade sauce and served on a Kaiser roll with a side of French fries. 14.5

Sweet Pig: Pulled- pork sandwich topped with house made “sour cabbage” (apple, nutmeg, brown sugar and vinegar) served on a Kaiser roll with a side of French fries. 15

Vermont Rooster: Fried chicken sandwich made with deboned skinless chicken thigh, seasoned with garlic, allspice, salt and pepper, then dipped in milk and seasoned flour, topped with sliced radish, sliced pickle, bacon, Vermont maple syrup mayonnaise sauce slightly flavored with ginger, served on a Brioche roll with a side of French fries. 16.5

RESA Ruben: Corned beef served with house-made “sour cabbage” (apple, nutmeg, brown sugar and vinegar), Thousand Island and ranch dressing, Swiss cheese on rye bread and a side of French fries. 18

Newark Cheesesteak: topped with American and mozzarella, caramelized onions, horseradish sour cream sauce and served with French fries. 18

DESSERT: Apple crumble: with a swirl of chocolate sauce 9.5

House-made Cheesecake: topped (blueberry or strawberry sauce depends on availability) and mint liqueur whipped cream: 10.5

Coffee: 3.5 Tea: 2.5

DINNER (4pm – close)

Appetizers:

Cup of Soup: 4.5 French Fries: 6 Onion Rings: 9

Bone-in Fried Chicken Bites (pieces): topped with BBQ Jerk or sesame ginger sauce depending on availability, Served with blue cheese ranch dressing, carrots sticks and celery: 11

SALADS

Garden salad: Romaine lettuce and mixed greens, shredded carrots, sliced onion; seasonal tomato, pickled olives, sliced celery, toasted coconut flakes and house-made balsamic garlic dressing or available dressing: 9.5

PIZZAS
All pies are 12″; Additional toppings: peppers, onions, extra cheese, arugula, broccoli, 2.50 each —- Sausage, Bacon, fresh mozzarella or goat cheese: 3.5 each

Chef’s pie: Olive oil, arugula or spinach salad(depending on availability), house-made balsamic vinaigrette, grilled pepper, garlic, prosciutto basil and goat cheese: 25

RESA Pie: Olive oil, garlic, house-made Lox, goat cheese, fresh tomato, sliced onion, oregano, olives, arugula or spinach salad (depending on availability), house-made Italian-style vinaigrette, freshly ground Black pepper: 27.

HOT SANDWICHES

Vailsburger: Beef burger served on a toasted bun with lettuce, sliced tomato and a side of fries (or sub onion rings for $4.75); Swiss, American or Mozzarella cheese (sub brioche 1.5) (there is a charge for Extra item/ items): 15

Vermont Rooster: Fried chicken sandwich made with deboned skinless chicken thigh, seasoned with garlic, allspice, salt and pepper, then bath in milk and seasoned flour, topped with sliced radish, sliced pickle, and bacon, Vermont maple syrup mayonnaise sauce slightly flavored with ginger, served on a Brioche roll with a side of French fries: 16.5

Newark Cheesesteak: topped with American and mozzarella cheese, caramelized onion, horseradish sour cream sauce and served with French fries: 18

Entrées

New York Strip Steak: Grilled and served with garlic mashed potatoes, mixed seasonal veggies and a side sauce infused with soy, ginger, sesame and garlic. 32

Pork Tenderloin Au Poivre: Pork tenderloin stuffed with sweet plantains, lemon, house-made sundried tomato, wrapped in thinly sliced prosciutto and served over vegetable and rice and au poivre cream sauce. 30

Fish: Salmon blackened/grilled, topped with white wine, thyme, dill, lemon butter sauce with a side of garlic mashed potato and house vegetables. 29

Chicken Breast: Pan-seared sage chicken breast (skin on) with bone-in wing & drumstick. Served with house-made two-potato Gnocchi (regular & sweet potato), carrots, peas or beans (depending on availability), garlic, celery or seasonal vegetables in a lite chicken sauce and lightly topped with a reduction of balsamic infused with allspice. 29 Chicken Marsala: Sautéd chicken breast, marsala wine and mushroom in a lite tomato sauce served
over coconut, goat cheese flavored polenta and Parmesan cheese. 28

Vegetable Parmesan: Grilled eggplant and zucchini or yellow squash (depending on availability) topped with house-made marinara, mozzarella and grated cheese served over pasta. 23, add chicken 6