Appetizers Worth Sharing at Tartan: Crab Cakes, Shrimp Cocktail, and More
Where Every Bite Tells a Story Before the Main Course Even Begins
A certain kind of magic happens at the table when appetizers arrive. Conversations pause briefly as forks hover and eyes light up. At Tartan, that magic never happens by accident. The kitchen team crafts each appetizer from scratch, carefully selecting ingredients and refining techniques for every plate. Whether you visit for the first time or return as a regular who judges a great evening by the first dish served, Tartan’s starter lineup deserves real attention.
This menu does more than list dishes. It makes a delicious, bite-by-bite case for why the beginning of your meal at Tartan might become the best part.
The Opening Act: Why Starters Matter More Than You Think
Many diners treat appetizers like a warm-up act — something to keep restless hands busy while the main course approaches. At Tartan, that mindset quickly fades once the first plate reaches the table.
Here, appetizers act as the restaurant’s handshake — a confident introduction to the kitchen’s style and standards. The culinary team approaches each starter with the same care used for signature entrées. Bold seasoning, precise execution, and thoughtful presentation define every dish. As a result, guests often order a second round before even looking at the main course menu.
Crab Cakes: The Gold Standard, Done Right
Crab cakes often struggle with reputation issues. Many restaurants serve dense, bread-heavy versions where filler overwhelms the seafood. Tartan approaches the dish differently.
The kitchen builds its crab cakes around generous portions of lump crab meat. Instead of hiding the crab with fillers, the chefs let the seafood remain the star. Each cake forms a golden crust on the outside while keeping a tender, moist center inside.
The kitchen prepares the remoulade sauce in-house, blending citrus brightness with a mild smoky heat that enhances the flavor without overpowering the crab. Microgreens and fresh lemon finish the plate and bring balance to the dish.
Why it works: The kitchen focuses on restraint. Rather than masking weak ingredients with heavy seasoning, the chefs highlight quality crab and allow natural flavors to shine.
Pro tip: Order crab cakes early. Weekend demand runs high, and the kitchen occasionally sells out.
Shrimp Cocktail: Reimagined Without Losing Its Soul
Shrimp cocktail remains one of the most recognizable starters in American dining. Many restaurants serve predictable versions without any creativity. Tartan respects the tradition while adding subtle improvements.
The kitchen poaches the shrimp carefully until they reach the perfect texture — firm yet tender, never rubbery or overly soft. After cooking, the team chills the shrimp properly, preserving the clean flavor and refreshing bite that makes the dish so appealing.
The cocktail sauce elevates the experience. Horseradish provides the classic bite, while roasted tomato, smoked paprika, and light herbal notes add complexity. These layers transform the sauce from a simple dip into a memorable element of the dish.
Why it works: The kitchen builds on familiarity while adding thoughtful refinements.
Pairing suggestion: A crisp Sauvignon Blanc or unoaked Chardonnay complements the chilled shrimp and bright cocktail sauce.
Beyond the Headliners: Starters That Deserve Equal Billing
Crab cakes and shrimp cocktail may anchor the appetizer menu, but several other starters attract loyal fans as well.
Seared Scallops with Roasted Corn Purée
The chefs sear three large dry-packed scallops until they develop a rich mahogany crust. They place the scallops over a silky roasted corn purée that adds sweetness and depth.
Herb oil and crispy shallots complete the dish and add texture and aroma. The contrast between the firm scallops and the smooth purée creates a balanced and satisfying bite.
House-Made Charcuterie Board
The kitchen team assembles each charcuterie board by hand using carefully selected cured meats. Guests often find thin slices of prosciutto, duck rillette, and seasonal specialties prepared by the kitchen.
Artisan crackers, house-pickled vegetables, grainy mustard, and local honey round out the board. This starter encourages guests to slow down and enjoy a shared tasting experience.
Roasted Beet Salad with Whipped Goat Cheese
This dish adds freshness and color to a menu filled with seafood starters. The kitchen roasts red and golden beets, then layers them over airy whipped goat cheese blended with a touch of cream.
Candied walnuts provide crunch while balsamic reduction adds bright acidity. The result feels lighter and prepares the palate for a richer main course.
Crispy Calamari with Calabrian Chili Aioli
Some restaurants treat calamari as a basic filler appetizer. At Tartan, the kitchen gives the dish proper attention.
The chefs lightly coat the calamari and fry it until perfectly crisp. Each bite delivers a satisfying crunch.
Calabrian chili aioli accompanies the dish with smoky heat and creamy richness that enhances every piece of calamari.
The Art of Sharing: Why Tartan’s Starters Shine
Tartan designs many appetizers with sharing in mind. Crab cakes arrive in pairs. The charcuterie board invites multiple guests to sample different flavors. A generous plate of calamari encourages casual grazing around the table.
Shared appetizers help create a relaxed atmosphere. Guests talk more, linger longer, and enjoy the meal together. Tartan’s starters support that experience by combining flavor with a sense of connection.
A Note on Timing and the Kitchen’s Rhythm
First-time visitors should know that the kitchen prepares many appetizers fresh to order. Chefs cook crab cakes individually. They sear scallops at the moment they receive the order. Staff members assemble charcuterie boards by hand.
These steps sometimes take a few extra minutes, but they ensure quality and freshness. Guests can relax, enjoy drinks, and let the conversation flow while the kitchen prepares each dish.
Final Word: Start Here, and Start Well
Tartan’s appetizer menu offers the best introduction to the restaurant’s philosophy. The dishes showcase range — from the simplicity of shrimp cocktail to the layered flavors of beet salad — while maintaining a consistent focus on quality ingredients and careful preparation.
Regular guests may already have their favorite starter, but the menu invites exploration. Crab cakes remain a classic, yet scallops, calamari, and charcuterie all deserve attention.
The table is set. The appetizers arrive soon. Everything that follows only improves from there.
About Tartan of Redlands
Tartan of Redlands has served the community since April 15, 1964. The Ctoteau brothers — Velmer, Al, and Art — founded the restaurant with a simple mission: serve quality meals while creating a welcoming place for local diners.
Over the years, new owners continued that tradition. Larry Westin joined the Ctoteau family in operating the restaurant and played a key role in its success. After his passing in 2003, Larry Westin Jr. carried the legacy forward until Jeff and Lisa Salamon assumed ownership in 2015.
Jeff Salamon, a Marine Corps veteran from Boston, now leads the restaurant while maintaining its long-standing values of loyalty, tradition, and community connection.
The menu highlights classic steakhouse favorites, including premium steaks, the popular Saturday prime rib, and the signature Redlands Tartan Burger. A full bar complements the dining experience and contributes to the restaurant’s inviting atmosphere.
Many locals refer to Tartan as the “Cheers of Redlands.” With friendly service, a relaxed environment, and both indoor and outdoor seating, the restaurant continues to serve as a favorite gathering place for the community.
