Red's Restaurant - Quality Seafood In Greene County Since 1944

Red’s Restaurant has been a popular establishment serving quality seafood since 1944, creating cherished memories for locals and visitors alike. Reds is renowned for its exceptional seafood and timeless ambiance, enchanting patrons since 1944. The nostalgic setting and hospitable staff make dining at Reds a memorable experience.

At Reds, they serve Lunch, Dinner, and Sunday Brunch all year round, offering a reliable destination for a delicious meal and friendly service. They take pride in their commitment to serving the freshest seafood as well as a diverse selection of meat and pasta dishes. Our extensive menu, one of the widest varieties you’ll find in a single restaurant, ensures that Reds has something to satisfy every palate, including children!

Established in 1944, Red’s Restaurant is the oldest restaurant in Greene County. Founder Red Mays was dedicated to providing high-quality, fresh seafood that allowed authentic flavors to shine. Today, Red’s continues this tradition by introducing new, innovative, and delectable dishes to delight patrons.

Selections From Red’s Restaurant Menu:

SIGNATURE CRAB LOUIE SALAD: a large wedge of butterhead lettuce topped with jumbo lump crab meat, hard-boiled egg, grilled asparagus, and fresh tomato. Served with a side of homemade Russian dressing.
ARTICHOKE FRANCAISE: Steamed artichoke hearts are dipped in a special egg and parmesan cheese batter and sautéed until lightly browned. They are finished with a light garlic lemon butter sauce.
BUFFALO SHRIMP WINGS: extra-large fried tail on shrimp coated with their buffalo hot sauce, served with celery and homemade blue cheese.
COCONUT SHRIMP ENTRÉE: three colossal (4-5 oz. each) freshwater shrimp with coconut breading, deep fried golden brown, served with homemade orange soy dipping sauce.
DEEP SEA ULTIMATE SNOW CRAB CAKES: with large chunks of snow crab leg and claw meat. Two cakes with homemade remoulade.
MARYLAND SOFT SHELL CRABS: Prepare sautéed meunière with lemon, fresh parsley, and garlic ~ OR ~ deep-fried golden brown.
Also available as an appetizer.
24OZ. CHEF’S RESERVE PRIME SIRLOIN: The steak typically saved for the Chef is now yours to savor. This is the large end of our prime-grade NY sirloin strip, completely trimmed and grilled to your desired doneness, sliced and served over toast points, and topped with warm garlic butter.
LOBSTER STEW: a true house specialty! Each stew is made to order with chunks of lobster meat, potato, celery, and onion, and
GOURMET SURF & TURF BURGER: Half-pound Iowa premium certified Angus beef, a custom blend of ground chuck, short rib, and brisket char-grilled, served on a toasted Kaiser roll topped with three crispy chili garlic dynamite shrimp, smoked blue cheese, avocado, and a single fried onion ring, served in a bread bowl.
SEAFOOD PO BOYS: your choice of Shrimp, Scallops, Clams, or Oysters, old bay breaded and deep fried golden brown, on a lightly toasted crusty French demi baguette with lettuce, tomato, and our homemade remoulade.
BAKED SHRIMP MAC & CHEESE: local Sfoglini trumpet pasta and tiger shrimp baked with rich three-cheese sauce. Topped with garlic crumbs and fried shallots.
STUFFED FLAT IRON STEAK: A grilled flat iron steak stuffed with mushrooms and blue cheese is topped with port wine demiglaze and served with potato du jour.
PARMESAN ENCRUSTED GROUPER: A baked Florida grouper fillet encrusted with our special mixture of herbs, spices, panko bread crumbs, and parmesan cheese, then topped with a light garlic cream sauce.