Kate Konopka

Kate Konopka

Chef's January Menu Specials

Published in Events

entire dinner menu available for dining in and dining to go! additional Chef specials are listed below...

Open 11:30am - 8pm ~ Reservations strongly suggested for inside dining! Pre-order online for Dining To Go.

Call 518-731-8151 to Reserve for Dining Inside / Click here to ORDER ONLINE

Chef's January Menu Special

appetizer specials

OYSTERS ROCKEFELLER - freshly shucked Gulf oysters on the half shell with our mixture of baby spinach, garlic, shallots, parmesan cheese and ouzo. Broiled until lightly browned. (12) 24.99   (6) 14.99

LOBSTER RAVIOLI - in a brown butter cream sauce with fresh sage and shitake mushrooms. 14.99  Also available as an entree...28.99

RAW OR BAKED EAST COAST OYSTERS - served raw on the half shell with peppadew mignonette, plain with cocktail sauce, OR baked with herb butter and bacon. (12) 23.99  (6) 13.99

entree specials

CHAR GRILLED PORTUGUESE OCTOPUS - topped with spicy chili herb oil. Served with roasted red potatoes and broccoli rabe. 28.99

BAKED STUFFED RED SNAPPER FILLET - stuffed with artichoke hearts, baby spinach and shitake mushrooms. Topped with creamy dill havarti sauce. 26.99

SOUS VIDE LAMB SHANK OSSO BUCCO - ultra tender domestic lamb shank in rosemary mint sauce. Served over roasted vegetable couscous risotto. 29.99


LIMONCELLO MASCARPONE CAKE ~ a combination of Sicilian lemon infused sponge cake and Italian mascarpone. A sweet and slightly tart “less filling” cake. 8.00


Expanded $20.21 Daily Dining Deals

Published in Events

Three course meal ~ $20.21

Featuring a different entree each day of the week!

Three courses, available all day. Dining To Go and Inside Dining available. Includes your choice of APPETIZER (Deep Fried Button Mushrooms, Chef's Soup du jour or Tossed Salad), MAIN ENTREE with accompaniments, and choice of DESSERT (Chocolate Donut Holes, Lemon Cream Shortcake, Rice Pudding, or Salted Caramel Crunch Cookie). All for just $20.21!


FRIED FISH COMBO - house breaded and deep fried shrimp, haddock, clams and oysters. Paired with french fries


CHICKEN CORDON BLEU - breast of chicken stuffed with smoked ham and swiss cheese, topped with mushroom marsala gravy. Paired with duchess potato and fresh vegetable.


CHAR GRILLED FLAT IRON STEAK - topped with pancetta blue cheese butter served over demiglaze. Paired with duchess potatoes and fresh vegetable.


BAKED FAROE ISLAND SALMON - topped with hollandaise. Paired with rice pilaf and fresh vegetable.


BONZAI SHRIMP BOWL - Signature fried shrimp tossed with our Asian inspired creamy Thai chili sauce. Served over chilled ramen salad with sesame honey soy dressing.



Roast breast of turkey with gravy, homemade bread stuffing, mashed potatoes, and vegetable. 

All of our menu items are available for takeout and can be ordered online.


It's the Courage to Continue that Counts

Published in Our Blog

When my son Zach submitted his scholarship essay to the Greene County Historical Society on the History of Reds this past December we had no idea that the more specific theme of his essay would carry such an eerie ring to it just a few short months later. He begins the essay with this quote:  "Success is not final; failure is not fatal: It is the courage to continue that counts.¨ (Winston Churchill). He credits the "couragous entreprenuerial spirit that embodied each of the four eras of ownership" for giving Reds the esteemed title of the oldest  independently owned and operated restaurant in Greene County, in continuous operation since 1944. Zach goes on to illustrate throughout the essay that "each owner’s ability to recognize and adapt to changes in the social, economic, and political environments allowed them to progress and innovate in ways that set Reds apart from other restaurants in the region, and helped to secure the longevity of the restaurant through each transition of ownership. Every owner faced obstacles and unforeseen circumstances that impacted the business in sometimes unexpected ways, but ultimately their commitment to explore, evolve and persevere not only helped them to survive, it has helped define what Reds is today."


The events that unfolded in the world and at Reds over the next several months were totally unforseen. On March 16, 2020 we were forced to close our dining room and transition to a takeout only model, and literally did so overnight. I had the heart wrenching task of laying off all but 4 of our 26 person team, and committed to finding a way to keep the business alive not only for the history of "Reds" and our personal and financial investment in it, but even more so for the extended family that left that day suddenly and surprisingly without a job. The deep sadness and worry for our staff was a huge driving force for all of us in the weeks that followed. Somehow we managed to create a new "Reds Dining to Go" concept, rebranded all of our print and online materials to reflect it, and dug in with a core group of 6 (Joe and me, and 4 other staff members) to operate without skipping a beat. We often joked that the six of us would be bonded for life in ways we could have never imagined before, and not just because we spent so much time together, but more because of how we all worked together in a way that redefined what "essential" and "teamwork" meant, and will forever mean to me. Then in early June it was announced that outdoor dining could begin...the next day! Another juxtaposition was necessary and we rose to the challenge. By 10am the next morning we had an entire outdoor space set up in our front parking lot and began picnic table service for all who came. Interestingly though, we had already embarked on a major construction project to create a full service dining space behind the restaurant two weeks prior, but it wouldn't be ready for a few more days. So we did what we could with what we had and gave our takeout guests the ability to "dine out" even if it was still from a takeout bag at a picnic table in a parking lot. Since then we have opened our full service "Dining on the Deck" and have a new way for guests to make memories at Reds while feeling safe dining out. 


This year marks the 21st year that Joe and I have owned and operated Reds. We have always played a significant role in daily operations, but since March we have poured so much of ourselves, physically, mentally and emotionally into this business. It put our endurance and commitment to the test, but in the end we discovered that we are always capable of more than even we think is possible. I've thought back to Zach's essay so many times in the last several days, remembering when he interveiwed me and asked what it was that set Joe and I apart in the history and longevity of the restaurant. At the time I was quite confident we had done our part, just like the other three sets of owners who left their marks in different ways. But now I realize that the last 20 years have been a drop in the bucket compared to what we have overcome and accomplished in the last 4 months. Our guests can see the physical evidence, but we can see the heart behind it all and our memories will forever be forged by the personal transformation that occurred in this little restaurant that could.