After the success of last years Pop-Up Dinners, we are happy to announce that Red Skillet will continue with their "Summer Series" of Dinners in the 2017 season. These four course dinner events are a truly unique experience!


This is a BYOB dinner that starts with a chefs tasting of a local fare. Your four course meal continues with choice of soup or salad, followed by an appetizer round. You will then be presented with a delicious and beautiful main course and topped off with a decadent house made dessert and coffee course to complete your "Evening with Red Skillet" experience.


With both community table and private table seating available, the evening can be an intimate dinner for two or a gathering of close friends. Seating is on a first come, first serve basis so make your reservation soon.


An Evening with Red Skillet

Pop-Up Dinner

Please have the following information ready when calling for a reservation:
* Dinner selections for each course
* Preference of seating time 5:30pm, 6:00pm, or 6:30pm
* Preference of either community table or private table or no preference
*Credit card payment and email address to send the receipt
Please call 570.787.4545 or stop by the truck during business hours

Pop-Up Dinners

This is a prix fix menu with the price of $38 per person plus tax and gratuity. Payment in full is due when making the reservation along with your dinner selections. All dinner reservations are non refundable but fully transferable.

Our next Pop-Up Dinner will be

July 15, 2017

DinnerMenu

Please choose 1 of each of the courses before making your reservation.

1st Course:
Thai Curry Coconut Soup with Shitake Mushrooms
OR
Roasted beets with herb goat cheese & Micro greens salad with Olive Oil
2nd Course:
Bacon Wrapped Bay Scallops
OR
Fresh white fish Ceviche made with heirloom tomatoes,
local cilantro and pink Himalayan Sea Salt
OR
Classic Caprese Stack made with red and yellow tomatoes layered with fresh mozzarella,

local basil pesto, and Extra Virgin Cold Pressed Olive Oil.
3rd course:
Char-Grilled Chicken Thighs served over a trail mix couscous
drizzled with roasted peanut oil and served with sauteed haricot vert
OR
Local New York Strip Steak finished with a charred scallion compound butter and served with garlic mashed potatoes, and sautéed haricot vert
 OR
Norwegian Salmon Filet served over French Couscous with black olives and fresh herbs and finished with a Mediterranean tomato sauce and feta cheese and served with sautéed haricot vert.
4th Course:
White Chocolate Mousse layered with house made
chocolate brownie and raspberry coulis
OR
Graham Cracker Crust Cheesecake topped with our house made
Banana Foster’s sauce and whipped cream.