BEVERAGES COLD DRINKS Iced Tea , house brewed ................................ ................................ .................. 2 .50 Juices , spark l ing or non - sparkling ................................ ................................ ......... 2. 50 / 3.75 a pple, cherry pomegranate , ginger lemon or lemonade Fresh Orange Juice ................................ ................................ ................................ .... 2.75 / 5 San Pellegrino sparkling mineral water ................................ .................. 2 / 3 / 7 (750ml btl) Havemeister Milk ................................ ................................ ............................... 2 .50 / 3.50 Wild Alaska Harvest Birch Water ................................ ................................ ................... 4 Blueberry L ime, Chaga L emon and Lingonberry 203 Kombucha ................................ ................................ ................................ .... 2.50 / 4.50 Mango Lassi ................................ ................................ ................................ ............. 2. 75 / 5 Cold Brew (Aethereal o rganic coffee) ................................ ................................ ........ 3.50 HOT DRINKS COFFEE & STEAMERS ( Coffee locally roasted at Alaska Artisan Coffee or Organic Aethereal Coffee, add .50c ) Soy milk & A lmond milk .50c extra , Italian syrup and extra shots are 25c extra. Drip coffee ................................ .............. 2 Americano ................................ .............. 2 Cappuccino ................................ .... 3 / 3.75 Latte ................................ ............... 3 / 3.75 Mocha ................................ ....... 3.50 / 4.25 Breve ................................ .............. 4 / 4.50 Espresso ................................ ................. 2 Teechino (non caffeinated) .................... 2 Hot chocolate ................................ .... 2 .50 Steamer ................................ ............. 2 .50 Golden milk ................................ ... 3 / 3.75 HERBAL TEAS (non caffeinated) *Stella Lyn Teas * Powerhouse, nettle, comfrey leaf, oatstraw & red clover ................................ ........... 2.50 *Love Potion , oatstraw, spearmint & rose petals ................................ .......................... 2.50 *Assimilation Sensation , ginger root, mugwort & fennel ................................ ............ 2.50 *Cold Cure , cinnamon, rose hips, orange peel & linden ................................ .............. 2.75 *Ease Up , chamomile, lemon balm & catnip ................................ ................................ 2.50 Spearmint ................................ ................................ ................................ ...................... 2.75 Red Poll Chai , Rooibos , ginger, cinnamon, cardamom, nutmeg , c loves & vanilla ................................ ................................ ................................ ............. 2.75 GREEN TEAS Gunpowder , tightly rolled leaves with rich smoky tones ................................ ............. 2.50 Moroccan mint , Gunpowder tea with Moroccan spearmint ................................ ......... 2.50 Sencha Yamato , r efreshing Japanese tea with a bright & smooth aftertaste ................................ ................................ ................................ ............. 3. 0 0 Jasmine , China, Chung - Hao Special grade ................................ ................................ .. 2.75 Oolong , China , First grade Tie - Guan - Yin ................................ ................................ ..... 2 75 BLACK TEAS English Earl Grey , China tea with bergamot oil ................................ ......................... 2. 50 English Breakfast , Ceylon tea ................................ ................................ ...................... 2. 50 Lapsang Souchong , rich & smoky from Taiwan ................................ .......................... 2.75 Darjeeling , delicate broken orange pekoe from N India ................................ ................... 3 Crème Caramel , Sri Lanka tea with pieces of creamy caramel ................................ .... 2.75 Water for Chocolate , f ine India tea with cocoa, cardamom & cinnamon ......................... 3 Chai latte , our own mix of N India tea steeped with cinnamon, cardamom, clove , ginger and served with steamed milk ................................ ................................ ..................... 3 / 3.75 *** Our teas can handle several infusions, so please ask your server for more hot water *** DESSERTS Flourless chocolate cake with raspberries .. .. 8 .25 Chocolate mousse tart with lemon ................ 8 .25 Lemon custard tart with blueberries ............ 6 .50 Yogurt cheesecake with raspberries ............. 7 .25 Coconut cream pie ................................ ........ 7.00 Carrot cake with or without walnuts ............ 6 .50 Thelma’s chocolate cake .............................. 6 .50 Greek yogurt , sherry figs , walnuts & honey 7 .25 Peanut Butter Mousse Chocolate Tart ........ 7.00 Vegan c hocolate c ake with raspberries(GF) 7.50 There is a 20 % automatic gratuity charge on parties of 8 or more. Turkey Red 550 S Alaska ST, STE 100, Palmer, AK 99645 turkeyredak@gmail.com - www.turkeyredak.com - (907) 746 - 5544 Breakfast Menu Monday ~ Saturday 7am ~ 10:30am Closed Sunday Egg entrees served with saut é ed vegetables and fresh baked bread. Omelettes Cheese ........ ............ ........... .... .........$8 .75 Ham & Swiss cheese .................... ..$10 .75 Mushroom Swiss cheese ................ ...$10 .75 Veggie & Swiss cheese .... ....... .......$10 .75 Tomato, fresh mozzarella & basil .. .$10 .75 1 additional item ............$1 .50 *Polenta, sausage gravy & poached eggs ( cooked to order ) ..... ....................... ......$ 12.75 *Polenta, mozzarella, marinara sauce & poa ched eggs with parm esan cheese ( cooked to order ) ........................... ........... ....................$ 12 .75 *Eggs Florentine, baked eggs over saut é ed vegetables , tomato sauce and parmes an cheese ( cooked to order ) ......................................................... $11.25 French toast wit h berries , Greek yogurt & Alaska Wild Harvest birch syrup ............... .... .$ 10.50 Quiche of the day................................................................................ ........... ...$ 10.50 Greek Yogurt with berries & nuts ...................................................... ......... ............$ 7.50 Dosa, bean rice crepe , a vegan, dairy free and or gluten free o ption ............................... ...$ 11.50 Sides of h am , b acon , or house made sausage .................$4 Assorted pastries baked daily in our stone hearth oven. There is a 20% automatic gratuity charge on parties of 8 or more. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs m ay increase your risk of foodborne illness. Thank you for your business! 550 South Alaska St, Suite 100, Palmer, AK 99645 ( 907 ) 746 - 5544 www.turkeyredak.com contact@turkeyredak.com LUNCH MENU Breads & pastries baked daily in our stone - hearth oven APPETIZERS Spanakopita , spinach, feta & ricotta cheese s , herbs, wrapped in phyllo & served with tzatziki sauce ......... 7 7 5 Gyrokopita , ground beef, cinnamon, ginger , golden raisins, wrapped in phyllo & served with tzatziki sauce ................................ ................................ ................................ ............................... 8 75 ** Hummus , a dip of pureed chickpeas, extra virgin olive oil, tahini, lemon, garlic & served with cucumber, tomato & bread ................................ ................................ ................................ ................................ ............... 7 75 ** Caprese , fresh housemade mozzarella, t omato & basil pesto (contains walnuts) ................................ ... 1 1 25 ** Salmon Rillet te , 3oz portion of fresh & cured salmon, butter & sautéed onion with cr ostini , cucumber, red onion & caper s ................................ ................................ ................................ ............................ 13 Grilled p olenta , fresh housemade mozzarella, marinara sauce & p armaesan ................................ ............... 7 7 5 Spinach crespelle , spinach, ricotta & parmesan cheese filled crepe that is served with marinara sauce ................................ ................................ ................................ ................................ ............. 8 SOUPS & SALADS ** Soup of the day 8 oz Cup ..... $ 4.50 or 16 oz Bowl ..... $ 8 ** Mixed green salad , cucumber, tomato tossed with balsamic vinaigrette small ... 4 2 5 large ....... 6 0 0 ** Mediterranean salad , mixed greens, spicy chickpeas, cucumber, tomato, Kalamata olive, red on ion , feta cheese & oregano , tossed with lemon vinaigrette s mall... 6 00 large .... 10 0 0 *Beef steak salad , bottom sirloi n, roasted red pepper, crimini mushroom, parmesan cheese on a bed of mixed greens tossed with balsamic vinaigrette ................................ ................................ .......... 1 3 50 BLCT salad , roasted chicken , bacon & bruschetta served on greens with a lemon vinaigrette .................. 1 3 25 Orange sesame salad , roasted chicken , carrot, red bell pepper, kale, cabbage, marinated onion and black sesame seeds on greens tossed with a light orange sesame dressing ................................ ............ 1 3 25 ** Sun sala d , spiced roasted butternut squash, portobello mushroom, caramelized onion, fe ta cheese & sweet walnuts on greens tossed with balsamic vinaigrette ................................ ............................ 1 3 0 0 ** Portobello mushroom salad , sautéed p ortobello mushroom, b ruschetta on greens tossed with balsamic vinaigrette ................................ ................................ ................................ ............................... 12 7 5 * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. ** Items to order if in a hurry...please notify your server ** LUNCH ENTREES Sandwiches served with choice of green leaf salad, salad of the day or cup of soup F ull / ½ COLD SANDWICHES ( Gluten free bread add $2 or Dosa add $1 ) ** Roast beef, horseradish sauce & caramelized onion on focaccia ................................ .................. 12.50 / 8.25 ** Turkey, cranberry cream cheese, lettuce, tomato & red onion on focaccia ................................ ........ 11 75 / 8 ** Ham & Swiss , served on our sourdough bread with mustard & lettuce ................................ ............. 11 75 / 8 ** Chicken, Pesto, Mozzarella, tomato & lettuce ................................ ................................ ................ 12.75 / 8.50 HOT SANDWICHES ( Gluten free bread add $2 or Dosa add $1 ) BLCT , roasted chicken , bacon, bruschetta & lettuce on focaccia ................................ ...................... 12 7 5 / 8 7 5 Turkey , bacon, guacamole & cheddar on focaccia ................................ ................................ ....................... 13.50 ** Portobello M ushroom , sautéed & served with housemade mozzarella, pesto, lettuce & tomato on focaccia ................................ ................................ ................................ ............... 12 7 5 / 8 50 Applewood, ham, bacon, cheddar, bleu cheese spread, sliced apple on focaccia ................................ ........ 1 3 25 Bald Bill , roast beef, Swiss cheese, caramelized onion, red bell pepper, lettuce, tomato on ciabatta with our jalapeno feta cheese spread ................................ ................................ ............... 1 3 25 Philly , roast beef, caramelized onion, roasted red bell pepper, Swiss cheese on ciabatta ............................ 1 3 0 0 *Beef burger , 8oz, 100% grass fed beef patty, lettuce , tomato & red onion on focaccia ............................ 1 4 0 0 B acon add $2 Cheddar, Swiss or Provolone Cheese add $.50 Lentil burger , a patty of lentil s , mushroom s , walnuts & rice on focaccia bread with grilled zucchini, caramelized onion & our jalapeno feta cheese spread ................................ ................ 12 75 HOT ENTREES S erved with bread Grilled polenta , fresh housemade mozzarella, marinara sauce & parmesan ................................ ............... 13 .50 Spinach crespelle , filled with spinach, ricotta & parm e san cheese & served with marinara sauce ................. 15 ** Beef stew of the day , 16oz ................................ ................................ ................................ ....................... 1 3 50 Eggplant Saute, A mix of eggplant, zucchini, potatoes , oven dried tomatoes & feta cheese sautéed with extra virgin olive oil, balsamic vinegar & garlic ............... 1 3.50 Your choice of beef or chicken Split fee $2 * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. ** Items to order if in a hurry...please notify your server ** Breakfast * * * Lunch * * * Dinner Mon – Sat , 7am - 9pm , Closed Sun Beer & wine available *** Meeting/Board Room available *** There is a 20 % automatic gratuity charge on parties of 8 or more Thank you for your business! 550 S Alaska ST, STE 100, Palmer, AK, 99645 , (907)746 - 5544 www.turkeyredak.com contact@turkeyredak.com DINNER MENU Breads & pastries baked daily in our stone - hearth oven APPETIZERS Spanakopita , spinach, feta & ricotta cheese s , herbs, wrapped in phyllo & served with tzatziki sauce ........... 7 7 5 Gyrokopita , ground beef, cinnamon, ginger , golden raisins, wrapped in phyllo & served with tzatziki sauce ................................ ................................ ................................ ................................ 8 7 5 Hummus , a dip of pureed chickpeas, extra virgin olive oil, tahini, lemon, garlic & served with cucumber, tomato & bread ................................ ................................ ................................ ................................ ................. 7 7 5 Caprese , fresh housemade mo zzarella, tomato & basil pesto (contains walnuts) ................................ .......... 1 1 25 Bruschetta, marinated tomato & basil served on toasted baguette ................................ ................................ .. 7.25 Crostini ai funghi, sautéed Portobello mushrooms, garlic served on toasted baguette ................................ ... 8 7 5 Grilled p olenta , fresh housemade mozzarella, marinara sauce & p armaesan ................................ ................. 7 7 5 Spinach crespelle , spinach, ricotta & parmesan cheese filled crepe that is served with marinara sauce ................................ ................................ ................................ ................................ ............... 8 ** Salmon Rillet te , 3oz portion of fresh & cured salmon, butter & sautéed onion with crostini, cucumber, red onion & caper s ................................ ................................ ................................ .............................. 13 Steamer clams , ½ lb clams steamed in white wine, clam juice, with a touch of tomato & garlic ................. 1 2 .50 SOUPS & SALADS ** Soup of the day 8 oz Cup .....$ 4.50 or 16 oz Bowl .....$ 8 Mixed green salad , cucumber, tomato tossed with balsamic vinaigrette small ... 4.25 large ......... 6 0 0 Mediterranean salad , mixed greens, spicy chickpeas, cucumber, tomato, Kalamata olive, red on ion , feta cheese & oregano , tossed with lemon vinaigrette small... 6.00 large ...... 10 0 0 *Beef steak salad , bottom sirloi n, roasted red pepper, crimini mushroom, parmesan cheese on a bed of mixed greens tossed with balsamic vinaigrette ................................ ................................ ............ 1 3 50 BLCT salad , chicken , bacon & bruschetta served on greens with a lemon vinaigrette ................................ 1 3 25 Orange sesame salad , chicken , carrot, red bell pepper, kale, cabbage, marinated onion and black sesame seeds on greens tossed with a light orange sesame dressing ................................ .............. 1 3 25 Portobello mushroom salad , sautéed p ortobello mushroom, b ruschetta on greens tossed with balsamic vinaigrette ................................ ................................ ................................ ................................ 12 7 5 PIZZA Cheese , marinara sauce, fresh mozzarella & oregano ................................ ................................ .................... 14 .50 Veggie, garlic oil, grilled zucchini, caramelized onion, roasted red bell pepper, portobello mushroom & fresh mozzarella ................................ ................................ ................................ ........................ 18 .50 Portobello mushroom & ham, garlic oil & fresh mozzarella ................................ ................................ ....... 18 .50 Pepperoni & feta cheese, marinara sauce & fresh mozzarella ................................ ................................ ...... 18 .50 Tomato & sausage, garlic oil, bruschetta, basil & fresh mozzarella ................................ ............................. 16 .50 Gluten free pizza crust available for an additional $2 * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. ENTREES Chicken entrees served with sautéed vegetable & potato Chicken bruschetta, sautéed chicken breast topped with fresh tomato & basil ................................ ............ 1 8 .50 Chicken with figs, chicken leg & thigh braised in sherry with figs, green olives & roasted garlic ............... 1 9 75 Chicken pizzaiolo, chicken breast sautéed with mozzarella, marinara sauce, capers, Kalamata olives & parm e san ................................ ................................ ................................ ................................ 2 2 Scaloppine ai funghi, chicken cooked in a creamy Portobello mushroom sauce ................................ .......... 20 .50 Spinach crespelle , spinach, ricotta & parmesan cheese filled crepe that is served with marinara sauce ................................ ................................ ................................ ................................ ............. 15 Moussaka, a Greek dish of layered potato, ground beef seasoned with cinnamon & allspice, zucchini topped with a tomato béchamel sauce ................................ ................................ .............................. 1 7 75 Beef stew of the day ................................ ................................ ................................ ................................ ....... 1 3 50 * Ribeye , 12 oz Black Angus steak grilled & served with roasted potatoes & sautéed vegetables ..................... 3 5 a dd Portobello mushroom & caramelized onion ................................ ................................ ................... 2 Cioppino, stew of fresh fish of the day, onion, zucchini, celery, white wine, clam juice, garlic, herbs & a touch of tomato ................................ ................................ ................................ ................................ .... 3 2 *Seafood specials of the day ................................ ................................ ................................ ........... market price PASTA Portobello & Sausage , penne pasta all cooked in a cream sauce with parm e san cheese .............................. 1 9 50 Marinara, penne pasta with parm e san cheese ................................ ................................ ............................... 1 4 .50 Magnifico, penne pasta cooked in cream with zest of lemon, orange, mint & parm e san cheese .................. 1 5 75 Florentine , penne pasta & chicken cooked in cream with spinach, ricotta & parm e san cheese ................................ ................................ ................................ ................................ .............. 20 .50 Add chicken ................................ ................................ ................................ ................................ ...................... 4. 75 SIDES ................................ ................................ ................................ ................................ ............................. 3. 75 Sauteed vegetables Potatoes Ratatouille Fresh vegetable of the day Rice * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may incr ease your risk of foodborne illness. Split Fee $ 3 Breakfast * * * Lunch * * * Dinner , Monday – Saturday , 7am - 9pm - Closed Sunday Beer & wine available There is a 20 % automatic gratuity charge on parties of 8 or more *** Meeting/Board Room available *** Thank you for your business! 550 S Alaska ST, STE 100, Palmer, AK, 99645 -- (907)746 - 5544 -- www.turkeyredak.com contact@turkeyredak.com WINE LIST SPARKLING Cava, Sparkling Brut, S e gura Viudas , Spain (187ml) ................................ ................................ ........... 6 .50 Sparkling Red W ine, Banfi , Rosa Regale , Italy (187 ml) ................................ ................................ .......... 10 Sparkling Riesling, Dr. L , Mosel, Germany ................................ ................................ .............................. 2 7 Sparkling Chardonnay Pinot Noir, Graham Beck, Brut, S Africa (375ml) ................................ ............... 22 WHITE & R OSE Al barino, Martin Codax, Ria s Baixas, Spain ................................ ................................ ............................. 2 8 Ch ardonnay, Rodney Strong, Sonoma County, CA ................................ ................................ ...... 6 75 / 2 4 Chardonnay, Roc h e de Bellene, Bourgogne, France ................................ ................................ ................. 3 6 Chenin Blanc, MAN, W.O. Coastal Region, S. Africa ................................ ................................ .............. 30 Gewurztraminer, Villa W olf, Pfalz, Germany ................................ ................................ ........................... 25 Moscato, V illa Pozzi , (still), Sicily , Italy ................................ ................................ ................................ .. 2 5 Pinot Gris, Ki ng Es t ate, Lor a ne Valley, OR ................................ ................................ ............................. 29 Riesling, Dr. L, Mosel, Germany ................................ ................................ ................................ .... 6 .50 / 2 4 Sauvignon Blanc, Nautilus, Marlborough, New Zealand ................................ ................................ .... 8 / 31 White Blend, Conundrum, Rutherford, CA ................................ ................................ ............................... 33 Pinot Noir Rose, Villa W olf, Pfalz, Germany ................................ ................................ ..................... 7 / 2 6 RED Amarone, Santori, Vento, Italy ................................ ................................ ................................ .................. 67 Barbera, “R”, Amador County, CA ................................ ................................ ................................ ........... 46 Cabernet Sauvignon, T w enty Bench, Napa Valley, CA ................................ ............................... 11.50 / 44 D’Abruzzo, La Valentina, Montepulciano, Italy ................................ ................................ ....................... 32 Garnacha /Grenache, Las Rocas, Cataluyna, Spain ................................ ................................ .................... 30 Malbec, Dona Paula, Mendoza, Argentina ................................ ................................ .......................... 8 / 30 Merlot, Bin 181, Lodi, CA ................................ ................................ ................................ ................... 8 / 30 Petite Syrah, Girard, Napa Valley, CA ................................ ................................ ................................ ...... 49 Pinot N oir, Duckhorn, Decoy, Sonoma County, CA ................................ ................................ ................. 39 Pinot N oir, Chehalem, Three Vineyards, Willamette Valley, OR ................................ ............................. 40 Red Blend, 1448, R, Sierra Nevada, CA ................................ ................................ ................................ .... 32 Red B l end ( Amarone style), Milamore, Renacer, Mendoza, Argentina ................................ ................... 46 Sh i raz, Shingleback, Red Knot, McLaren Vale, Australia ................................ ................................ ........ 28 S y rah, Waterbrook, Columbia Valley, WA ................................ ................................ ............................... 26 Sangiovese, Di Majo N orante, Terre degli Osci, Italy ................................ ................................ ......... 7 / 26 Valpolicella, Zenato, Italy ................................ ................................ ................................ .......................... 38 Zinfa n del, Sobon, Fiddletown Vineyard, Amador, CA ................................ ................................ ............. 40 SWEET AND DESSERT T orii Mor , Port , Rogue Valley , Oregon , ( 375 ml) ................................ ................................ ................ 7 / 3 4 Warre’s , Optima 10, Ten year old tawny port , Portugal, (500ml) ................................ ....................... 8 / 47 R L. Buller, Tawny Port, Australia , (750ml) ................................ ................................ ...................... 7 / 40 R . L. Buller, Fine Tokay, Australia , (375ml) ................................ ................................ ............................ 2 3 DRAUGHT BEER S ................................ ................................ ....................... 3.50 ½ p i nt / 6 p int Arkose Brewery, Bitter Earth or Double Red Kassik , Whalers Wheat Kenai River Brewing Co., Skilak Scottish Ale Midnight Sun , Pleasure Town , IPA Bear Paw , Milk Maid Stout Alaska Cider Works, Backcountry C ider JK’s Scrumpy Hard Apple Cider (unfiltered & organic) 22oz b tl ................................ ............................. 1 1 NON - ALCOHOLIC DRINKS Havemeister Milk ................................ ................................ ................................ ......................... 2.50 / 3.50 Sparkling or non - sparkling drinks ................................ ................................ .............................. 2.50 / 3.75 Lemonade , Ginger Lemon, Apple or Cherry Pomegranat e Fresh Orange Juice ................................ ................................ ................................ ............................ 2.75 / 5 Wild Alaska Harvest Birch Water ................................ ................................ ................................ ............... 4 Blueberry L ime, Chaga Lemon or Lingonberry 203 Kombucha ................................ ................................ ................................ ............................. 2.25 / 4.50 House Brewed Iced Tea ................................ ................................ ................................ .......................... 2 .50 S. Pellegrino sparkling mineral water Small ................................ ................................ .................. 2.50 Large ................................ ....................... 3.50 750 ml bottle ................................ ................ 7