Sunday, February 7, 2016

The Art of Beer

The Art of Beer
a beer and food tasting extravaganza!


Have a perfect night out with someone special or hang out with your family and friends!

For one great price, get tickets to the Art of Beer, overnight accommodations, and safe transportation between your hotel and the NACC. 

We have created a complete package for your Art of Beer experience!


DELUXE GUEST ROOM : $250.00
Price includes:
(1) Deluxe Guest Room at the Red Coach Inn
(2) Art of Beer Event Tickets
Transportation to and from the event
Made-to-order complimentary breakfast
Free parking

*Cheese and cracker tray and a tasty adult beverage upon arrival!

ONE BEDROOM SUITE: $275.00
Price Includes:
(1) One Bedroom Suite at the Red Coach Inn
(2) Art of Beer Event Tickets
Transportation to and from the event
Made-to-order complimentary breakfast
Free parking

*Cheese and cracker tray and a tasty adult beverage upon arrival!



TWO BEDROOM / TWO BATH SUITE: $400.00
Price includes:

(1) Two Bedroom Suite at the Red Coach Inn
(4) Art of Beer Event Tickets
Transportation to and from the event
Made-to-order complimentary breakfast
Free parking
*Cheese and cracker tray and a tasty adult beverage upon arrival!


Call us today to purchase this package 716-282-1459

For more information on the Art of Beer, go to NACC's wesbite: http://www.thenacc.org/

Monday, January 18, 2016

Valentine's 2016 at the Red Coach - Feature Menu for Valetine's Day Weekend

Roses are red, violets are blue, why not indulge in a romantic dinner for two?

Celebrate your love in one of the most romantic places in the world, Niagara Falls, the Honeymoon Capital of the World! This Valentine's Day, we invite you and your loved one to indulge your appetite for romance over an intimate meal.

For the whole weekend, we will be running Valentine's Day feature menu that you will certainly fall in love with. 


Valentine's Day Feature Menu

Soup
Manhattan Clam Chowder        Cup - 3     Bowl - 5

Appetizers
Calamari        12
Parmesan Dusted Fried Calamari Served with Marinara Sauce and Lemon

Stuffed Mushrooms       11
Crabmeat Stuffed Mushrooms with Hollandaise Sauce

Salad
Salmon Nicoise        15
Hard Boiled Eggs, Kalamata Olives, Green Beans, Tomatoes, Baby Red Potatoes and Grilled Salmon on a Bed of Mixed Greens with Lemon Dill Vinaigrette

Entrees
Lobster Tails        40
Two 40oz Broiled Cold Water Lobster Tails, Drawn Butter, Seasonal Vegetable Medley and Herb Roasted Potatoes

Garlic Dill Perch        19
Sauteed Ocean Perch Fillets with Garlic Dill Sauce, Served with Spinach Risotto and Seasonal Vegetable Medley

Salmon        21
Grilled North Atlantic Salmon Fillet with Blueberry-Balsamic Sauce, Served with Rice Pilaf and Seasonal Vegetable Medley

Scallops au Gratin        28
Pan Seared Georges Bank Sea Scallops, Diced Tomatoes, Bacon, Spanish Onions and Capellini Pasta in Cheddar Cheese Sauce

Shrimp Scampi        20
Pan Seared Asian Tiger Shrimp, Garlic, Shallots, Basil, Parsley and Capellini pasta in Chardonnay Lemon Butter Sauce

Frenched Pork Chop        23
Grilled 8oz Espresso Rubbed Frenched Pork Chop with Plum Sauce, Served with Sour Cream Chive Smashed Potatoes and Seasonal Vegetable Medley

T-Bone Steak        35
Grilled 12oz T-Bone Steak with Burgundy Peppercorn Sauce, Served with Sour Cream Chive Smashed Potatoes and Seasonal Vegetable Medley

Desserts
Creme Brulee        7
Cherry Creme Brulee, Caramelized Sugar and Whipped Cream

Bread Pudding        7
Cinnamon and Raisin Bread Pudding with Vanilla Cream Sauce and Whipped Cream

Strawberry Swirl Cake        7
White Cake Swirled with Strawberry, Layered with Strawberry Mousse

Mint Chocolate Cake        7
Mint Cheesecake with Ganache, Topped with Hershey's Chocolate Mint Kisses

Chocolate Oblivion       7
Dense Flourless Chocolate Cake with Whipped Cream

Oreo Cookie Cake        7
Chocolate Cake with Oreo Mousse, Oreo Cookies and Vanilla Butter Cream

Lemon Raspberry Cake        7
Lemon and Raspberry Cake with Whipped Cream

Caramel Cheesecake        7
Caramel Swirled Cheesecake



Enjoy an intimate dinner, say I love you to you special someone, and share a scrumptious meal! Reserve your table now and feel the love in the air. Call us at 716-282-1459.

Monday, November 30, 2015

New Year's Eve Menu

What better way to end the year and of course, start the next, than with a scrumptious meal with family and friends? Ring in the New Year with a great selection of hearty and satisfying menu items.

RED COACH INN NEW YEAR'S EVE MENU
December 31, 2015

Soup
Turkey Corn Chowder   -   Cup 3     Bowl 5

Appetizers
Stuffed Mushrooms
Crabmeat Stuffed Mushrooms with Hollandaise Sauce   -   11

Feta Shrimp
Feta Cheese Stuffed Asian Tiger Shrimp Wrapped in Bacon with Charred Plum Tomato Coulis.  -   14

Salad
Caprese Salad
Sliced Roma Tomatoes, Bocconcini Mozzarella Cheese and Fresh Basil Drizzled with Pesto Oil and Balsamic Vinegar Reduction   -   10

Entrees
Lobster Tails
Two 4oz Broiled Cold Water Lobster Tails, Drawn Butter, Seasonal Vegetable Medley and Herb Potatoes   -   40

Rack of Lamb
Whole Roasted Frenched Rack of Lamb wuth Blackberry Mint Demi Glace, Served with Herb Roasted Potatoes and Seasonal Vegetable Medley   -   36

Prime Rib
12 oz Slow Roasted Prime Rib with Au Jus and Horsey Sauce, Served with Sour Cream Chive Smashed Potatoes and Seasonal Vegetable Medley   -   34

Duck Breast
Roasted Half Virginia Duckling with Plum Sauce. Served with Butternut Squash Risotto and Seasonal Vegetable Medley   -   32

Champagne Shrimp Pasta
Sauteed Asian Tiger Shrimp, Sundried Tomatoes, Asparagus, Roasted Red Peppers, Chives, Capellini Pasta and Thyme Champagne Butter Sauce   -   25

Parma Chicken
Oven Roasted Boneless Chicken Breast Stuffed with Brie and Wrapped in Prosciutto, Served over Pasta Pomodoro   -   25

Roast Pork Pasta
Sage Roasted Center Cut Porkloin, Sauteed with Apples, Mushrooms, Sauerkraut and Penne Rigate Pasta in Herb Au Jus   -   21

Desserts
Creme Brulee
Cherry Creme Brulee, Caramelized Sugar and Whipped Cream   -   7

Bread Pudding
Cinnamon and Raisin Bread Pudding with Vanilla Cream Sauce and Whipped Cream   -   7

Almond Joy Torte
Coconut and Chocolate Torte  -  7

White Ecstasy Layer Cake
White Cake with White Chocolate Mousse and Vanilla Butter Cream   -   7

Chocolate Raspberry Cake
Chocolate Raspberry Layer Cake with Whipped Cream   -   7

Peanut Butter Pie
Peanut Butter Pie, Whipped Cream. -    7

Oreo Cookie Cheesecake
Cream Cheesecake with Oreo Cookie Crumbles and Whipped Cream   -   7

Heath Bar Cheesecake
Made with Toffee and Heath Bar Bits  -   7


What are you waiting for? Call now and reserve a table! We are just 500 yards from the brink of Niagara Falls. Get a meal and enjoy the roar of the upper rapids! For reservations, call 716-282-1459

Wednesday, November 4, 2015

2016 Thanksgiving Dinner Menu

Happy Thanksgiving from the Red Coach Inn!

Enjoy a scrumptious meal with your loved ones as you celebrate a day of giving thanks, love, family, gatherings, and good food!

Check out our Thanksgiving Menu below! We will be serving from 11am to 9pm. Make your reservation now at 716-282-1459.


THANKSGIVING MENU
November 26, 2015

Soup

Butternut Squash -  Cup 3 Bowl 5 

Appetizer 

Jalepeno Potato Bites - Fried Loaded Jalepeno Potato Bites with Sour Cream and Chesse Sauce - 9 

Stuffed Mushrooms -Crabmeat Stuffed Mushrooms with Hollandaise Sauce - 11 

Entrees

Turkey - Oven Roasted Turkey Breast with Classic Herb Stuffing, Sour Cream Chive Smashed Potatoes, Seasonal Vegetable Medley, Cranberry Sauce and Pan Roasted Gravy - 22 

Ham - Smoked Applewood Ham with Pineapple Ginger Sauce, Classic Herb Stuffing, Sour Cream Chive Smashed Potatoes, Seasonal Vegetable Medley, and Cranberry Sauce - 22 

Duck - Roasted Half Virginia Duckling with Plum Sauce, Served with Herb Roasted Potatoes and Seasonal Vegetable Medley - 32 

Chicken Cordon Bleu - Honey Pecan Crusted Chicken Stuffed with Ham and Swiss Cheese Topped with Supreme Sauce, Served with Herb Roasted Potatoes and Seasonal Vegetable Medley - 20 

Haddock Italiano - Baked Haddock with a Fresh Tomato Basil and Parmesan Cheese Topping, Served with Rice Pilaf and Seasonal Vegetable Medley - 19 

Desserts

Creme Brulee - Cherry Creme Brulee, Caramelized Sugar and Whipped Cream - 7 

S 'Mores Bread Pudding -Marshmallow and Chocolate Chip Bread Pudding with Chocolate Sauce - 7

Lemon Meringue Pie - Lemon Custard Filled Pie with a Fluffy Meringue Topping - 7 

Pecan Pie -Flaky Crusted Pecan Pie with Whipped Cream - 7 

Apple Streusel Pie - Mile High Apple Pie - 7 

Peanut Butter Pie - Peanut Butter Pie with Whipped Cream - 7 

Pumpkin Pie Tart -Pumpkin Pie Tart - 7 

Pumpkin Praline Cheesecake -Pumpkin and Cream Cheesecake Topped with Whipped Cream - 7

Saturday, October 31, 2015

Happy Halloween

Happy Halloween from the Red Coach Inn!

Do you have any favorite ways to spend Halloween? Trick or treating with the family? Dressing up and going to Halloween parties? Or maybe spending the night at a honeymoon suite... where a bride was bludgeoned to death by her husband?

Explore the spooky side of the Red Coach Inn! We were featured in WGRZ Channel 2's Daybreak Haunts series and Time Warner Cable News's Haunts 2015 series.

Watch them through these links--hold on to your seats and get ready to be spooked!



Our Victoria suite can be booked through our website www.redcoach.com or by calling the inn directly at 716-282-1459.


Sunday, October 18, 2015

Restaurant Week Menu (October 19-25)

Join us as Red Coach Inn participates again in Western New York's Local Restaurant Week!



Here is our Restaurant Week Menu:

Choose one appetizer, one entrée, and one dessert for only $20.15

Appetizer:
Soup Du Jour - Cup of Featured Soup of the Day
Cranberry Pecan Salad - Dried Cranberries, Pecans, Slice Red Onion, Feta Cheese and Raspberry Vinaigrette Dressing over Mixed Salad Greens
Southwestern Stuffed Avocado - Ripe Avocado Half Stuffed with a Zesty Mixture of Corn, Black Beans, Red Onion and Diced Tomatoes

Entrées:
Vegetable Pasta Bake - Baked Zucchini, Yellow Squash, Mushrooms, Roasted Peppers and Penne Rigate Pasta in Marinara Sauce Topped with Mozzarella Cheese
Dijon Crusted Pork Loin - Pan Seared Center Cut Pork Loin with a Dijon Rosemary Rub and Herb Bread Crumbs, Served with Smashed Potatoes and Garlic Green Beans
Chicken Saltimbocca - Pan Seared Boneless Chicken Breast Topped with Fresh Sage, Thinly Sliced Prosciutto and Lemon Chardonnay Butter Sauce, Served with Mushroom Risotto and Seasonal Vegetable Medley

Desserts:
Creme Brulee - Cherry Creme Brulee, Caramelized Sugar and Whipped Cream
Bread Pudding - Orange Zest and Cranberry Bread Pudding with Vanilla Cream Sauce and Whipped Cream

What are you waiting for? Call and reserve your table today!
716-282-1459

Sunday, October 11, 2015

Breakfast at the Red Coach Inn

Did you know that our restaurant is open the whole day--from breakfast to dinner?
Our hotel guests get a free made-to-order breakfast each morning of their stay. Aside from our hotel guests, everyday, we serve a lot of visitors that are looking to get a bite to eat before they start their adventure at Niagara Falls.

A few of our guests' favorites are the Crab Omelette, Salmon Benedict, and the Creme Brulee French Toast. Many of our guests rave about how comforting the food is and how big the portions are. 



Check out our breakfast menu and come and visit us to taste what our guests are talking about!

Red Coach Inn Breakfast Menu: http://www.redcoach.com/Breakfast-menu.html