Red Rocks Cafe: Red Stone Menu Prices at 9648 Red Stone Dr, Indian Land, SC 29707

Red Rocks Cafe – Indian Land is located in the Red Stone Shopping Plaza. We are an American Restaurant and Steakhouse best known for our steaks, pasta, and seafood. Dine inside or on our covered patio. We offer top-notch service and upscale dining at a modest price.

4.5 – 720 reviews $$ • Restaurant

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Menu
STARTERS
Frank Garcia’s QUESO SPINACH DIP Served with tortilla chips.	$11.00
Cheri Thompson’s SHRIMP COCKTAIL Six tiger shrimp served with house made cocktail sauce.	$11.00
Troy Maxwell’s CALAMARI Julienne calamari steak lightly breaded and fried, served with house made marinara sauce.	$13.00
Dennis Purcer’s BUFFALO CALAMARI Julienne calamari steak lightly breaded and fried, tossed in wing sauce. Served with house made bleu cheese dressing.	$13.00
Nathan Smith’s TUNA & AVOCADO* Diced Ahi tuna and avocado tossed with scallions in a sweet sesame soy sauce. Topped with wakame salad and crispy wonton strips.	$13.00
Mark Sokal’s PARMESAN POTATO CAKES Fresh potatoes with herbs and parmesan cheese breaded and deep fried. Topped with mustard dill sauce a parmesan cheese.	$9.00
SOUPS & SALADS
Karyn Love’s CUP OF SOUP OF THE WEEK	$6.00
Karyn Love’s BOWL OF SOUP OF THE WEEK	$7.00
Brian Huber’s CUP OF SHE CRAB SOUP	$6.00
Brian Huber’s BOWL OF SHE CRAB SOUP	$7.00
Bob Dirkin’s SMALL CAESER SALAD Chopped romaine tossed with shredded parmesan, house made croutons, and Caesar dressing.	$6.00
Bob Dirkin’s LARGE CAESER SALAD Chopped romaine tossed with shredded parmesan, house made croutons, and Caesar dressing.	$9.00
Steve Urvan’s SMALL KALE SALAD Fresh chopped kale, parmesan cheese, craisins, and sliced almonds. Tossed in a lemon vinaigrette.	$6.00
Steve Urvan’s LARGE KALE SALAD Fresh chopped kale, parmesan cheese, craisins, and sliced almonds. Tossed in a lemon vinaigrette.	$9.00
Tim Hurley’s SMALL CHOPPED SALAD Chopped greens topped with feta, toasted almonds, craisins, diced tomatoes and cucumbers.	$7.00
Tim Hurley’s LARGE CHOPPED SALAD Chopped greens topped with feta, toasted almonds, craisins, diced tomatoes and cucumbers.	$9.00
James Sisk’s BLEU WEDGE Quarter wedge of iceberg lettuce with diced tomatoes, house made bleu cheese dressing, and Danish bleu cheese crumbles. Topped with two slices of bacon.	$8.00
Andy Clark’s SOUTHERN SALAD Fried chicken tenders atop a bed of greens with cucumbers, tomatoes, bacon, and cheddar cheese.	$15.00
SALAD ADDITIONS
Grilled Chicken	$5.00
Fried Chicken	$6.00
Salmon*	$7.00
SANDWICHES & BURGERS
Adam Fitchue’s CHICKEN SANDWICH Marinated and grilled chicken breast topped with provolone cheese. Served on a brioche bun with lettuce and tomato.	$12.00
Steve Vermillion’s CHICKEN WRAP Choice of fried or grilled chicken wrapped with shredded lettuce, diced tomatoes, and cheddar cheese. Served in a tomato basil wrap.	$13.00
Jeff Brinkman’s BUFFALO CHICKEN WRAP Choice of fried or grilled chicken tossed in buffalo sauce, wrapped with shredded lettuce, diced tomatoes, and cheddar cheese. Served in a tomato basil wrap.	$14.00
Jeff Parker’s BLACKENED CHICKEN CLUB Lightly blackened chicken breast, bacon, cheddar, provolone, lettuce, and tomato on a brioche bun.	$14.00
London Fletcher’s KOBE BURGER* Kobe beef burger, served on a brioche bun with lettuce, tomato, and onion.	$14.00
Michael Waltrip’s BLACK & BLEU BURGER* Kobe beef burger, blackened and topped with bleu cheese crumbles and crispy fried onions.	$16.00
SANDWICH & BURGER ADDITIONS
Mushrooms	$1.00
Grilled Onions	$1.00
Cheddar	$1.00
Provolone	$1.00
Pepperjack	$1.00
Bacon	$1.50
Avocado	$1.50
STEAKS AND SEAFOOD
Glenn Taylor’s FOUR OUNCE CENTER CUT FILET* Four ounce center cut filet. Served with garlic smashed potatoes and broccoli.	$20.00
Bill Thompson’s EIGHT OUNCE CENTER CUT FILET* Eight ounce center cut filet. Served with garlic smashed potatoes and broccoli.	$33.00
John Love’s BLEU CHEESE MEDALLIONS* Twin four ounce filet medallions, topped with bleu cheese fondue, a marinated portobello cap and crispy fried onions. Served with garlic smashed potatoes, and asparagus.	$30.00
John Riggin’s RIBEYE* Twelve ounce Delmonico ribeye, topped with roasted garlic pepper butter. Served with garlic smashed potatoes and broccoli.	$34.00
Phil Gentlesk’s CAJUN RIBEYE* Twelve ounce Delmonico ribeye, blackened, and served over red rice. Topped with sautéed peppers and onions.	$35.00
Mike Neese’s SALMON* Grilled salmon filet topped with a lemon dill butter sauce. Served with wild rice and broccoli.	$24.00
Steele Windle’s CAJUN SALMON* Blackened salmon filet served with red rice and broccoli. Finished with a cajun cream sauce.	$25.00
Michelle Soutier’s SESAME TUNA Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with a ginger teriyaki broth.	$24.00
Brad Moore’s ALMOND GROUPER Pan seared grouper, among encrusted, over will rice risotto and asparagus. Finished with a beurre Grande Marnier and a balsamic reduction.	$37.00
MAINS AND PASTA DISHES
Reid Wilkerson’s LEMON HERB CHICKEN Twin medallions of pan seared chicken simmered in a lemon herb butter sauce. Served with garlic smashed potatoes and mixed vegetables.	$16.00
Logan Rudolph’s CHICKEN SALTIMBOCCA Twin boneless pan seared chicken medallions in a prosciutto, garlic, sage, and Madeira wine cream sauce, over angel hair pasta and mixed vegetables.	$17.00
Tom Campbell’s CHICKEN PENNE PASTA Sautéed chicken with house made marinara sauce, tomatoes, and penne pasta. Topped with parmesan cheese.	$14.00
Mike Sealy’s CAJUN CHICKEN PASTA Spicy andouille sausage and chicken sautéed with creole vegetables. Tossed in a cajun cream sauce and topped with parmesan cheese.	$16.00
Terry McQuay’s QUATRO FORMAGGIO Penne pasta tossed with chicken, bacon, mushrooms, Roma tomatoes, and scallions. Tossed in a four cheese cream sauce.	$17.00
Mason Rudolph’s LOBSTER RAVIOLI Lobster filled ravioli, tossed in a sherry-lobster cream sauce. Accompanied by pan seared shrimp and scallops. Tossed with asparagus tips and parmesan cheese.	$22.00
KIDS MENU 10YRS & UNDER
Chicken Tenders Fried chicken tenders. Served with your choice of side.	$8.00
Grilled Cheese Grilled cheese. Served with your choice of side.	$8.00
Penne Pasta Penne pasta tossed in house made marinara sauce.	$8.00
DESSERT
5 Layer Chocolate Cake	$9.00
Apple Crisp Cheesecake	$8.00
Coconut Cake	$8.00
Tuxedo Cake	$8.00
Oreo Cheesecake	$8.00
SIDES
Garlic Smashed Potatoes	$5.00
Wild Rice Risotto	$5.00
Wild Rice	$5.00
Mixed Vegetables	$5.00
Broccoli	$5.00
Asparagus	$5.00
French Fries	$5.00

… View more

Menu Photos

Order and Reservations

Reservations: opentable.com

Contact Red Rocks Cafe: Red Stone

Address: 9648 Red Stone Dr, Indian Land, SC 29707

Phone: (803) 547-3200

Website: https://redrockscafe.com/redstone/

Hours

Sunday	11AM–9:15PM
Monday	3:30PM–9:30AM
Tuesday	11:30AM–9:30PM
Wednesday	11:30AM–9:30PM
Thursday	11:30AM–9:30PM
Friday	11:30AM–10PM
Saturday	11:30AM–10PM

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