Red Pony Restaurant

{Feature} Prime Tomahawk Short Rib • green chili sea island red peas, grilled rapini, chayote, gaujillo tamarind glaze

{Feature} Prime Flat Iron • green chili sea island red peas, grilled rapini, chayote, guajillo tamarind glaze

{Feature} MHG Barrel Pick Patron Anejo, Ancho Reyes, Orange Zested Fig Syrup, Lemon, Angostura

{Feature} Fried Half Chicken • spaetzle, thomasville tomme, njuda fried brussels, chicken sauce

{Feature} Latin Caesar • sweet corn caesar dressing, molé croutons, crab claw, marinated avocado, cotija

Closing out a perfect Saturday 🙌
{Feature} Seared Scallops with Squid Ink Bucatini • roasted butternut squash, butternut truffle cream, toasted lemon panko

18 Years! 🎉 We opened the doors at Red Pony 18 years ago today. We are filled with immeasurable gratitude to be able to do what we love most. This is all made possible by the most phenomenal staff (past and present) and an unparalleled community. Through growth, a fire (and subsequent rebuild), and so many milestones- we’ve done, seen, and felt so much. Thank you for making every year better than the last!

{Feature} Grilled Poblano stuffed with Yukon gold potatoes, birria spiced dry aged beef, chihuahua cheese, candied pecans, pickled apricot, salsa rojo

Beat the heat advisory with our Say Goodbye to Summer Spritz! 👋 Field Blend Rose, Hibiscus Apertif, Strawberry, Lemon, Club Soda, and Champagne

{Feature} Smoked Verlasso Salmon Dip • smoked gruyere, ritz crumble, everything spice, peppers, house made jalapeno kettle chips

{Feature} Angel Hair Pasta with blackened crawfish, creole corn cream, broccolini, tarragon, and mint gremolata

{Feature} Black Garlic Tuna Tataki with cucumber and yuzu agua fresca, pickled daikon, and mandarin

{Feature} 24h Sous Vide & Grilled Chuck Eye with potato and summer squash tomatillo gratin, zucchini purée, smoked almond romesco, ramp crema, jus

{Feature} Clam Bisque • crispy potato, sour cream, parsley, chive

{Feature} Dry Aged Gochujang Flat Iron • jumbo tempura oyster mushroom, Korean cucumber, pea shoots, chared scrape aioli

{Feature} Chocolate Cremeux • sarsaparilla, graham cracker, brown butter, almond mousse, bourbon toffee

{Feature} 72h Brisket with cane syrup and tomato glazed red cabbage, roasted squash, butternut brown butter, tarragon gremolata

{Feature} Hampden 8 yr Rum, Apricot, Smoked Peach, Lime // get it all weekend

{Feature} Roasted Carrot Salad • pea shoots, pickled fennel, asparagus tips, maitake, powdered feta, pistachios

{Feature} Beef Bolognese Rangoon with lemon and thyme ricotta, and sun-dried tomato aioli

{Feature} Patron Reposado, Aperol, Elderflower, Champagne

{Feature} 40 Day Dry-Aged Bone-In Strip • black currant and balsamic glazed carrots, rosemary mashed potatoes, blue cheese-peppercorn butter

{Feature} Sweet Potato Pie • cane syrup chantilly, toasted fluff, pepita brittle

{Feature} Shish*to and Braised Pork • pickled onions, guajillo, pig head concomme

{Feature} Duroc Pork Medallions • sea island red pea cassoulet, grilled peach and brandy chutney, fennel and grilled peach salad in champagne & pink peppercorn vinaigrette

{Feature} Duroc Lasagna • braised duroc pork shoulder, provolone piccante, fresh mozzarella, grilled broccolini

{Feature} Nelson Brother’s Classic, Cointreau, Amaro, Orgeat, Lemon, Angostura Foam

{Feature} Blueberry Pierogi • lemon, pine nuts, honey whip

{Feature} Gochujang Glazed Pork Ribs • peanuts, pickled mustard seeds, cilantro