1. food and drink
2. food
3. grains and pasta

New “Bar Harbor” Restaurant Design
New “Bar Harbor” Restaurant Design
New “Bar Harbor” Restaurant Design
New “Bar Harbor” Restaurant Design
New “Bar Harbor” Restaurant Design
s e a s i d e sta r t e r s
Parrot Bay
Jumbo Coconut Shrimp
Lobster, Crab and
Seafood-Stuffed Mushrooms
Golden-fried in coconut and
Captain Morgan’s Parrot Bay
Rum batter. Served with piña
colada sauce.
Fresh mushrooms stuffed with seafood,
smothered in Monterey Jack cheese
and baked golden brown.
Chilled Jumbo Shrimp Cocktail
Crispy Calamari and Vegetables
Six jumbo shrimp served with
our signature cocktail sauce.
A generous portion of hand-breaded,
golden-fried calamari, broccoli and
red bell peppers. Served with tangy
marinara and creamy ranch.
New England Seafood Sampler
Lobster, crab and seafood-stuffed
mushrooms, lightly breaded clam
strips and a skewer of wood-grilled,
bacon-wrapped sea scallops.
Create Your Own
Appetizer Combination
Chicken Breast Strips
Ultimate Fondue
Shrimp and crabmeat in a creamy
lobster cheese sauce served in a
warm, crispy sourdough bowl.
Lobster, Artichoke
and Seafood Dip
A creamy three-cheese blend
with artichokes, spinach, Maine
and langostino lobster, and
seafood. Served with tortilla
chips and pico de gallo.
Pan-Seared Crab Cakes
Served with honey mustard.
Two crab cakes made with sweet
lump crabmeat, celery, onions
and bell peppers. Drizzled with
remoulade sauce.
Mozzarella Cheesesticks
Served with tangy marinara.
Choose from:
Crispy Calamari and Vegetables
Clam Strips
Chicken Breast Strips
Mozzarella Cheesesticks
Stuffed Mushrooms (1.75 additional)
Any Two • Any Three
signature combinations H
Southwestern Lobster Rolls
Crisp-fried shells filled with
lobster, crawfish, black beans,
corn, bell peppers and a
spicy five-cheese blend.
Peach-Bourbon BBQ Scallops
Wood-grilled, bacon-wrapped sea
scallops with a sweet peach-bourbon
BBQ sauce, over thin-cut onion
rings with pico de gallo.
Lobster Pizza
A crisp thin-crust pizza topped
with langostino lobster meat,
melted mozzarella cheese, fresh
tomatoes and sweet basil.
Seaside Shrimp Trio
A generous sampling of our Walt’s Favorite
Shrimp, savory garlic shrimp scampi and
shrimp linguini Alfredo.
Admiral’s Feast
Ultimate Feast®
A tender split Maine lobster tail, steamed snow crab legs,
garlic shrimp scampi and Walt’s Favorite Shrimp.
Walt’s Favorite Shrimp, bay scallops,
clam strips and flounder
fried to a golden brown.
Hand-Tossed Caesar Salad
Cup • Bowl
Fresh, crisp romaine lettuce tossed with
Caesar dressing and topped with Parmesan
cheese and your choice of:
Wood-Grilled Shrimp
Wood-Grilled Chicken
Creamy Potato Bacon Soup
Cup • Bowl
Garlic-Grilled Jumbo Shrimp
Walt’s Favorite Shrimp
Garlic Shrimp Scampi
Seafood-Stuffed Flounder
Shrimp Linguini Alfredo
Steamed Snow Crab Legs
Parrot Bay Jumbo Coconut Shrimp
Wood-Grilled Fresh Salmon
Wood-Grilled Sirloin* (x.xx additional)
Wo o d - Fi r e G r i l l
fresh fish
WOOD -GRILLED FRESH FISH
Wood-Grilled Lobster, Shrimp and Scallops
Maui Luau Shrimp and Salmon
A split Maine lobster tail and skewered jumbo
shrimp and sea scallops with a buttery garlic finish,
over wild rice pilaf.
Wood-grilled fresh salmon and skewered jumbo shrimp,
brushed with our sweet and spicy glaze and served over
wild rice pilaf with grilled pineapple.
Garlic-Grilled Jumbo Shrimp
Peach-Bourbon BBQ Shrimp and Scallops
Two skewers of wood-grilled jumbo shrimp finished
with a buttery garlic sauce, over wild rice pilaf.
Skewered, wood-grilled jumbo shrimp and baconwrapped sea scallops with a sweet peach-bourbon
BBQ sauce, over wild rice pilaf.
Wood-Grilled Scallops, Shrimp and Chicken
Skewered sea scallops, jumbo shrimp and a
tender chicken breast with a buttery garlic finish,
over wild rice pilaf.
ADD TO ANY MEAL
Maine Lobster Tail
North Pacific King Crab Legs
Wood-grilled or roasted.
1/2
1/2
pound, steamed.
Wood-Grilled Sirloin* and Shrimp
A lightly seasoned, center-cut sirloin and a skewer of
jumbo shrimp, served with wild rice pilaf.
SAVOR MORE OF THE SEA ON MONDAYS AND TUESDAYS
Crab Crackin’ Monday
Shrimp Lover’s Tuesday
Sweet snow crab legs.
1 pound • 1 1/2 pounds • 2 pounds
Choose from fried shrimp, scampi,
coconut shrimp bites or popcorn shrimp.
Any Three • Any Four
Seafood is naturally good for you. To learn why, visit redlobster.com
or ask your server to show you our LightHouse nutritional guide.
SM
Jumbo Shrimp with Lobster Butter
Crab Linguini Alfredo
Sweet crabmeat tossed in a Parmesan
cream sauce on a bed of linguini.
Half • Full
Rock Lobster Tail
1 1/2 pounds, steamed and served
with melted butter.
Oven-roasted and served
fluffed on the shell.
Snow Crab Legs
1 pound, steamed and served
with melted butter.
Add 1/2 pound more
Live Maine Lobster
Our fresh, live Maine lobsters are
served steamed, or roasted with
crab-and-seafood stuffing. Please
refer to our “Today’s Fresh Fish”
menu for availability and pricing.
shrimp
Walt’s Favorite Shrimp
Parrot Bay Jumbo Coconut Shrimp
Hand-breaded, butterflied shrimp fried
to a golden brown.
Add 1/2 dozen more
Golden-fried in coconut and Captain Morgan’s Parrot
Bay Rum batter. Served with piña colada sauce.
Add four more
Crunchy Popcorn Shrimp
Shrimp Your Way
Bite-size shrimp fried until golden brown.
Choose from fried shrimp,
scampi, coconut shrimp bites or
popcorn shrimp.
Any Two • Any Three
Shrimp Linguini Alfredo
Tender shrimp tossed in a garlic Parmesan cream
sauce on a bed of linguini.
Half • Full
Center-Cut NY Strip Steak*
Steak* Lobster-and-Shrimp Oscar
A wood-grilled NY Strip topped with Maine lobster
meat, tender shrimp and fresh asparagus in a white wine
and lobster butter sauce over mashed potatoes.
Lightly seasoned and grilled over a wood fire.
Maple-Glazed Chicken
NY Strip* and Rock Lobster Tail
Wood-grilled chicken breast with a sweet maple
and cherry glaze, over wild rice pilaf.
Add a skewer of Maple-Glazed Jumbo Shrimp
A lightly seasoned, wood-grilled
center-cut NY Strip and our oven-roasted
rock lobster tail.
t r a d i t i o n a l fav o r i t e s
Classic Fried Seafood Platter
Seafood-Stuffed Flounder
Cajun Chicken Linguini Alfredo
Popcorn shrimp, fish fillets,
seafood-and-crab cakes and
clam strips.
Twin fillets baked with crab-andseafood stuffing.
Spicy, tender chicken breast tossed
in a garlic Parmesan cream sauce on
a bed of linguini.
Half • Full
Flounder
Broiled Seafood Platter
Bay scallops, garlic shrimp scampi
and stuffed flounder.
Prepared oven-broiled
or golden-fried.
Two skewers of wood-grilled jumbo shrimp topped with
a savory lobster butter, over wild rice pilaf.
steak and chicken
Snow Crab Legs
pound, steamed.
Maine lobster, tender shrimp, fresh
asparagus and tomatoes in a white wine
and lobster butter sauce over linguini.
Half • Full
shellfish
New England Clam Chowder
North Pacific King Crab Legs
Choose Any Two • Choose Any Three
s o u p s and s a l a d s
Cup • Bowl
Chef’s Signature Lobster
and Shrimp Pasta
c r e at e yo u r ow n f e a s t
Our “Today’s Fresh Fish” menu features a wide variety of top-quality fresh fish that changes daily.
Our chef recommends trying your selection lightly seasoned and grilled over our wood fire.
Bayou Seafood Gumbo
l o b s t e r and c r a b
H Honey BBQ Grilled Chicken and Shrimp
Wood-grilled chicken breast and skewered
jumbo shrimp with a creamy honey BBQ sauce,
over mashed potatoes with pico de gallo.
ACCOMPANIMENTS
Unless noted, all entrées come with: Garden or Caesar salad (add petite shrimp for x.xx) or coleslaw.
With the exception of pastas, entrées also come with:
Your choice of fresh broccoli, home-style mashed potatoes, wild rice pilaf, baked potato or fries seasoned with sea salt.
OR SUBSTITUTE ONE OF OUR PREMIUM SIDES
Fresh Asparagus
Seasonal.
x.xx additional
Creamy Langostino Lobster
Baked Potato
x.xx additional
Creamy Langostino Lobster
Mashed Potatoes
x.xx additional
Because of occasional shortages, some ingredients may vary. If you have special
food sensitivities or dietary needs, please ask to speak with a manager.
For your convenience, an optional 15% gratuity will be added for parties of 8 or more.
*These menu items are cooked to the level of doneness you request.
Consuming raw or undercooked meats or shellfish may increase your risk of food borne illness.
D001
signature drinks
Berry Mango Daiquiri
Malibu Hurricane
A frozen combination of Bacardi
rum and tropical mangoes
swirled and topped with sweet,
blended strawberries.
Malibu coconut rum and
tropical fruit juices, topped with
a splash of Southern Comfort.
Biscayne Bay Breeze
Classic Margarita
Malibu coconut rum, pineapple
juice and grenadine, topped with
a splash of cranberry juice.
Made with Sauza Gold tequila.
Frozen or on the rocks.
Sunset Passion Colada
A classic, frozen Malibu
coconut rum piña colada topped
with a taste of strawberry.
Top-Shelf Margarita
Mango Mai Tai
Our Sauza Gold tequila margarita
served with a sidecar of Grand
Marnier. Frozen or on the rocks.
Bahama Mama
Lobsterita®
Malibu mango rum, triple sec
and grenadine blended with
the sweet, tropical juices
of oranges and pineapples.
A frozen blend of tropical fruit
flavors mixed with Captain Morgan
Original Spiced Rum and topped
with a splash of Myers’s dark rum.
Triple Berry Sangria
Our extra-large, frozen
Sauza Gold tequila
margarita. Traditional,
strawberry or raspberry.
Sutter Home merlot and the juices
of blueberries, strawberries and
blackberries with a hint of ginger.
Be sure to also ask your server about our variety of premium spirits.
wine
Our wines are listed from milder to bolder within varietals.
Sparkling
Split
Sparkling Brut Korbel
White
\
Glass Bottle
Riesling Chateau Ste Michelle
Blush
White Zinfandel Sutter Home
White Zinfandel Beringer
Red
Glass Bottle
Glass Bottle
Merlot Sutter Home
Pinot Grigio Cavit
Merlot Columbia Crest Two Vines
Pinot Grigio Ecco Domani
Merlot Blackstone
Sauvignon Blanc BV Coastal Estates
Chardonnay Sutter Home
Pinot Noir Rex Goliath!
Chardonnay Yellow Tail
Cabernet Sauvignon
Beringer Founders’ Estate
Chardonnay
Cabernet Sauvignon Excelsior
Robert Mondavi Private Selection
dinner
Taste the Difference
Our New Wood - Fire Grill Makes
One of the great things about being head chef at Red Lobster is
not only working with the finest ingredients but getting to prepare them
in ways that enhance and showcase their natural flavors.
The latest addition to our kitchen – our wood-fire grill – is an exciting
new way for us to bring out the flavors of fresh fish, shellfish, steak
and chicken. Each is grilled to perfection over a wood fire with oak logs
chosen for their ability to add just the right accent to the food’s flavor.
It’s my pleasure to invite you to taste for yourself the difference that
grilling over a wood fire makes, with familiar dishes as well
as new creations designed especially with wood-grilling in mind.
Start with our “Today’s Fresh Fish” menu to choose your favorite fresh fish,
and ask us to prepare it on the grill. Not only is this the most delicious way
to enjoy fresh fish, it’s among the healthiest. And it is, by far, my favorite.
Or look inside this menu, where you’ll find an entire section of items from
our new wood-fire grill, including these irresistible, new selections:
Chardonnay
Kendall-Jackson Vintner’s Reserve
beer
Ask your server for our additional offerings and local favorites.
Bottled Beer
Imported and Specialty
Corona Light
Corona Extra
Heineken
Sam Adams
Nonalcoholic
O’Doul’s
Draft Beer
Domestic
Michelob® ULTRA
Coors Light
Bud Light
Miller Lite
Miller Genuine Draft
Budweiser
TM
Bud Light and
a selection of
local favorites.
Wood-Grilled Lobster, Shrimp and Scallops
Peach-Bourbon BBQ Shrimp and Scallops
Wood-Grilled Scallops, Shrimp and Chicken
Wood-Grilled Sirloin and Shrimp
Maple-Glazed Chicken
These dishes deliver flavor at its finest, and it’s my privilege to be able
to share them with you today. They are our way of extending to you
our warmest welcome and thanking you for choosing to dine with us.
nonalcoholic drinks
Fountain Beverages
Coffee and Tea
Coke® • Diet Coke® • Sprite®
Dr Pepper®
Minute Maid® Light Lemonade
Minute Maid® Raspberry Lemonade
Harbor Café Coffee
Iced Tea
Hot Tea
Boston Iced Tea
Sunset Strawberry
Berry Strawberry Banana
Banana Bay Chocolate
Bottled Beverages
Complimentary refills on Fountain
Beverages, Coffee and Tea
Orange or Pineapple
TM
IBC Root Beer
Saratoga Spring Water
Perrier Sparkling Water
TM
Sail Away Smoothies
TM
Michael LaDuke, Red Lobster Senior Executive Chef
For more fresh ideas from Chef LaDuke and his team, visit the Chef’s Blog at www.redlobster.com
Tropical Freezes
D i scover th e Fl avo r o f
n ew wo o d - f i r e g r i lli n g
D001 2/17/09
©2009 Darden Concepts, Inc.
RED LOBSTER
Site Selection Criteria
Building Criteria
Building Square Footage
Land needs
Location
Parking requirements
Building Height
7,013
1.2 – 2.4 acres
Prime regional focal point
135 spaces depending on available common parking
26 feet
Typical Lease Terms
Base Rent
CAM
Tax
Insurance
% Rent
Initial Term
Renewal Options
Negotiable
Negotiable – Cap and audit rights required
Pro-rata
Pro-rata
None
10 years
Four 5-year options
Demographic Requirements
Population
Traffic Count
Area of Focus
Trade areas with a minimum of 125,000 people
30,000 A.D.T.
Prime regional locations, lifestyle and power centers
Comments
We prefer to own our real estate but will consider
ground leases. Contact Information Link
Last Updated: March 2009
CORPORATE FACT SHEET
Company Mailing
Address:
Red Lobster
P.O. Box 593330
Orlando, FL 32859
Website:
www.redlobster.com
Subsidiary of:
Darden Restaurants, Inc., (DRI) of Orlando, Florida, which also
operates Olive Garden, Longhorn Steakhouse, The Capital Grille,
Bahama Breeze and Season’s 52 restaurants.
Industry position:
Red Lobster is the world’s largest seafood casual dining company with
nearly 700 restaurants in the United States and Canada and more than
63,000 employees. It is also the leading seafood company in North
America.
Sales:
In fiscal 2008, total sales were a record $2.63 billion. Average
annual sales per restaurant were $3.9 million.
Guests:
The company serves more than 140 million guests a year. Each week,
Red Lobster serves 2.7 million guests across North America.
Focus:
To fulfill our guests’ craving for a refreshing seaside dining experience.
Average check:
Red Lobster’s average check is $18 to $19.
Menu:
Wide selection of fresh fish, wood-fired grilled entrees, shellfish, crab
and seafood combinations, as well as salads, appetizers, desserts and
cocktail service.
History:
Restaurant entrepreneur Bill Darden founded Red Lobster in 1968 in
Lakeland, Fla. General Mills spun-off its restaurant division,
including Red Lobster, in 1995, forming Darden Restaurants, Inc.
as an independent Fortune 500 corporation.
Last Updated: 03/18/09
WHERE AMERICA GOES FOR SEAFOOD – NOW AND FOR
GENERATIONS
Red Lobster opened in 1968 in Lakeland, Florida, with a simple yet
revolutionary concept: Offer guests the highest quality seafood at
affordable prices in a friendly, service-oriented setting. Many people
got their first taste of seafood at Red Lobster. The restaurant company
introduced America to crab legs, live Maine lobster, jumbo shrimp
and tilapia.
Today, Red Lobster is as innovative as ever. By positioning the brand
in a way that maximizes its appeal, increasing its dominance of the
seafood category and positioning itself for profitable and sustainable
growth for many years to come, Red Lobster is laying the foundation
for another 40 years of success.
Red Lobster’s three phased plan for growth began less than five years ago
with a Simply Great operating discipline. By focusing on the fundamentals
of operating fresh, clean, friendly and full restaurants, the company has
increased guest satisfaction scores to the highest levels in its history.
The second phase of Red Lobster’s plan was to refresh the brand to
maximize its appeal. As part of this phase, the focus was on finding new
ways to satisfy guests’ cravings for a Refreshing Seaside Dining Experience.
Recent changes include the introduction of a new Today’s Fresh Fish
program, new menu items like Maui Luau Shrimp and Salmon, Lobster and
Seafood Mixed Grill and Steak Lobster-and-Shrimp Oscar, plus other
improvements such as redesigned menus and merchandising, new plateware,
flatware, sea salt and peppercorn grinders, freshness-inspired advertising and
a refreshed website that includes a “Chef’s blog.”
Red Lobster is also excited about its new restaurant prototype inspired by
Bar Harbor, Maine. The design features warmer woods and colors that
create a clean, comfortable environment where guests can relax and
reconnect with people they care about.
Last Updated: 04/03/09
This prototype, along with continued positive changes designed to refresh
the brand to maximize its appeal, position Red Lobster for its third phase of
growth – creating fresh restaurants: remodeling or relocating existing
restaurants and resuming growth of new restaurants, while continuing to
leverage the foundation built in phases 1 & 2.
Today, Red Lobster has approximately 690 restaurants in North America
and more than 63,000 employees.
Last Updated: 04/03/09