Red Flame Steak and Grill – Magnolia

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)
• Patio Dining

First Course

Lobster Bisque

Cup of our cream and lobster stock base with chunks of lobster and spices.

Soup of the Day

Cup of our current daily homemade soup.

House Salad

Our house salad feature mixed greens, lettuce, cucumber, tomatoes, carrots, and red cabbage served with your choice of our house made dressings.

Second Course

Ponzu Tuna Tostada

Crispy fried rice tostada topped with sushi grade tuna marinated in ponzu and then topped with sriracha mayonnaise and a hibiscus reduction, cucumbers, avocado, serrano peppers, fried leeks, and sesame seeds.

Chistorra Fondue

Iberico pork chorizo and baby bella mushrooms mixed with melted mozzarella cheese and served with a spicy molcajete sauce, grilled onions, and blue corn tortillas.

Iberico Pork Belly

Crispy Iberico pork belly marinated in a house made honey-ginger-soy sauce.

Korean Skewer

One beef strip marinated, grilled, and served with a savory Korean inspired demi-glace.

Chorizo Argentino

Argentinian pork sausage served with crusty bread and chimichurri sauce.

Guacamole Chicharrones

House made chunky guacamole served with 3oz of ribeye chicharrones and served with corn chips and tortillas.

Third Course

Seabass Zarandeado

6oz wild-caught Chilean seabass marinated in chiles and achiote and then grilled. Served with cilantro rice and asparagus. Increase to 8oz seabass + $9.

Filet Kawi

Two filet medallions topped with goat cheese, sautéed spinach and cherry tomatoes. Served with your choice of two sides. Add a 3rd medallion + $7.

Sirloin Peppercorn

6oz peppercorn-crusted sirloin steak served with your choice of two sides. Substitute an 8oz filet or 14oz ribeye + $14.

Pollo Poblano

Grilled chicken breast served in a poblano cream sauce and served with cilantro rice and refried beans topped with queso fresco.

Snapper Cancun

Grilled Gulf Snapper topped with sliced jalapeños, tomatoes, onions, lemon-wine-butter sauce and crab meat and a scallop. Served grilled vegetables and cilantro rice.

Fourth Course

Caramel Mousse

Homemade mousse with a rich, deep caramel flavor and a velvety, creamy, texture. Topped with whipped cream and strawberries.

Tres Leches de Coco

Sponge cake made with evaporated, condensed, and whole milks and coconut.

Flan de Elote

Dessert custard made with corn.

Note

Add 3 Scallops + $14.95 or 6 shrimp + $9.95.

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)
• Patio Dining

First Course

Lobster Bisque

Cup of our cream and lobster stock base with chunks of lobster and spices.

Soup of the Day

Cup of our current daily homemade soup.

House Salad

Our house salad feature mixed greens, lettuce, cucumber, tomatoes, carrots, and red cabbage served with your choice of our house made dressings.

Second Course

Korean BBQ Wings

3 grilled wings tossed in a spicy Korean BBQ sauce.

Gambas al Ajillo

3 seared shrimp served in a savory garlic and red chili sauce.

Chorizo Argentina

Argentinian pork sausage served with crusty bread and chimichurri sauce.

Third Course

Ribeye Tacos

2 savory tacos made with ribeye, radish, serrano, onion and tomato in blue corn tortillas. Served with a molcajete salsa and refried beans topped with queso fresco.

Mahi Mahi Baja Fish Tacos

2 blue corn tacos filled with grilled mahi mahi, pineapple, pico de gallo, and topped with chipotle sauce. Served with refried beans topped with queso fresco.

Chimichurri Chicken Wrap

Grilled chicken breast strips, cheddar and Monterrey jack cheese, mixed greens and lettuce, onions, fresh jalapeños, sliced tomatoes, and a chimichurri aioli wrapped in a warm flour tortilla. Served with sweet potato fries.

Steakhouse Burger

8oz ground Wagyu beef patty grilled and topped with swiss cheese, sautéed mushrooms and onions, lettuce, tomato, and mayo.

Fillet Cheesesteak

Tenderloin chunks mixed with bell peppers, onions and melted cheese and served with hand-cut fries.

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.