Guests heading into Red, White & Brew in Mesa and Prescott this Saturday, March 1st will notice new dishes and drinks on the menu. The new menu will have new starters, entrees, creative cocktails and zero proof elixirs. “We’re excited to introduce these new flavors to our guests while staying true to the scratch-made quality they’ve come to love,” said Jimmy Herrera, operations manager. “Our goal is to create a dining experience that feels both fresh and familiar, with something for everyone to enjoy.”
New starters include Asiago Garlic Mushroom Tapas (pictured) and an Avocado Caprese Salad along with new sandwiches including a Crispy Chicken Sandwich and a Halibut Filet Sandwich. New entrees include Pecorino Crusted Sea Bass and Chicken Florentine over angel hair pasta. Each location will have an exclusive entree with the Romano Crusted Chicken over linguini and Tuscan Scallops will be on the menu in Prescott and in Mesa guests can order Lemon Basil Chicken Linguini and a Garden Stromboli.
New cocktails & Happy Hour at Red, White & Brew
New cocktails and zero proof elixirs include an Apple Cider Pomegranate Martini, an Arizona Sunset, a Prickly Pear margarita and a Pomelo. Zero proof drinkers can enjoy the new Coconut Lime Elixir made with zero proof gin and The Pineapple Agave Refresher made with Jalisco 55 zero proof spirits.
“We wanted to create a cocktail menu that brings out the best in every ingredient while giving our guests something exciting to sip on,” said Herrera. “It’s all about bold flavors, great balance and drinks that are as fun to drink as they are delicious.”
March brings a new monthly happy hour special at both Red, White & Brew locations for $12. Just in time for St. Patrick’s Day, enjoy Irish Loaded Potato Cakes—crispy panko-crusted potato cakes mixed with corned beef, green onions, and a three-cheese blend, served with tangy 1000 Island dressing.
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