Dinner

Click here to download a PDF version of our menu.

*Prices on our menu are subject to change.

 

APPETIZERS

PINENUT~CRUSTED GOAT CHEESE 9.95
A ball of warm soft goat cheese rolled in pinenuts and served with red and yellow peppers reduced in marsala wine all to spread on an ample supply of crispy flat bread. Great for sharing!
SUSHI STYLE BEEF FILET 15.00
Sliced seared rare filet, fresh horseradish, mashed potato for taste and a cabernet dipping sauce. Served with chop sticks
RICK’S ROASTED COCONUT~ALMOND SHRIMP 9.95
Married with cayenne~passion fruit sauce. A great addition to the menu and as delicious as it sounds!
LOBSTER AND CRAB SPRINGROLLS 13.00
Thin, light and crispy outside and stuffed with lobster, crab, roasted pepper, corn and chives. One of Rick’s favorite recipes. Did we mention it’s served with chipotle~blackberry sauce for dipping?
BABY CLAMS 9.95
Served with fresh leeks, red onion, dried tomatoes and finished with a Marsala cream sauce.
ROCK SHRIMP AND CALAMARI 12.00
Lightly crispy rock shrimp and calamari served with a spicy tomato remoulade.
CRAB CAKES 13.00
Crab cakes served with mango chipotle dipping sauce.

 

SALADS

PARTNERS SALAD 9.50
Rick’s signature salad ( some just come for the salad!). Tossed iceberg lettuce with , avocado, Roma tomatoes, Swiss and bleu cheeses, bacon and house creamy Caesar dressing.
CAESAR SALAD 8.50
Tossed romaine with shredded egg, parmesan cheese, croutons, house creamy Caesar dressing.
HEIDI’S SHRIMP AND CILANTRO SALAD 15.50
Seasoned pan roasted shrimp with red onion, (red and yellow cherry tomatoes), tossed with lime dressing and topped with bleu cheese.
SOUP DU JOUR 6.00

ENTREES

21 BURGER 9.00
Topped with Swiss cheese, ham and grilled onions. Served with house sauce and Rick’s fries
CAJUN CHICKEN FETTUCCINI 13.00
Cajun spiced chicken tenderloins, tossed with dried tomatoes, mushrooms, cilantro and finished with a light cream sauce.
TORN PASTA AND SHRIMP 18.50
Large succulent gulf shrimp, mushrooms, artichoke hearts, capers in white wine, fresh basil, and light cream sauce all served atop Rick’s made by hand, torn pasta.
BRONZED SEA SCALLOPS 24.00
Sea scallops from the coast of Maine, roasted golden and served with leeks, corn, and new potato Finished with a lobster sauce.
SEARED MARINATED AHI TUNA 19.00
If you are an Ahi lover, this is for you. Marinated and lightly seared served with almond sticky rice and topped with sautéed mushrooms and citrus beurre blanc.
SALMON BAKED IN PAPER 17.00
Salmon wrapped in paper with capers, Roma tomatoes, fresh basil, white wine and finished with beurre blanc sauce.
RICK’S SPICY CIOPPINO 22.50
An assortment of seafood including shrimp, calamari, scallop, clams, mussels, sole…did he forget anything? A culinary delight!
PITTSBURGH STYLE FILET 28.50
This cut of meat is Rick’s pride and joy. He is known for the way he personally prepares his cuts of meat but this cut is truly the best. Spice rubbed and dry roasted charred, served with ever popular gorgonzola macaroni and cheese.
SLOW ROASTED NEW YORK 26.00
A fine cut of New York with a dry mustard rub and served on a bed of sauteed mushrooms and bercy butter. Accompanied by crisp golden brown French fries seasoned with Rick’s secret seasonings.
GRILLED MARINATED SKIRT STEAK 19.00
Served with Asian black bean sauce, topped with fresh goat cheese and crispy golden brown French fries.
PRICKLY PEAR GLAZED PORK CHOP 15.00
Tender pork glazed with sweet prickly pear onion chutney. Rick’s pork chop, without the chop.
ROTISSERIE CHICKEN 11.00
Half chicken, marinated in fine herbs and slowly roasted to perfection. Finished with a light chicken beurre blanc.
PENNE PASTA 12.00
Penne pasta tossed with extra virgin olive oil, garlic, Roma tomatoes, fresh basil and topped with crumbled goat cheese.
DRIED TOMATO AND SPINACH LASAGNA 11.00
Homemade spicy marinara sauce with mozzarella, parmesan, and mascarpone cheeses.


ALL ENTREES SERVED WITH YOUR CHOICE OF OUR HOUSE SALAD OR A CUP OF SOUP


DESSERT

CRÈME BRULEE 6.00
A crispy golden top, creamy center and served with fresh berries
APPLE BREAD PUDDING 6.00
A classic bread pudding served with port vanilla sauce.
CHOCOLATE LAYERED PECAN PIE 6.00
Crust homemade here! Filled with pecans and a layer of chocolate.
RICK’S ICE CREAM SUNDAY CRUMBLE 9.00
Let’s share! Three scoops of Wilcoxson’s vanilla over a bed of Rick’s crumbled chocolate chip cookies. All smothered in rich Ghirardelli chocolate and a dollop of fresh whipped cream.
CALLEBAUT CHOCOLATE PUDDING 6.00
Double chocolate homemade pudding. Not so traditional!

 

WINE BY GLASS

BERINGER WHITE ZINFANDEL 5.00
KINGS RIDGE PINOT GRIS 6.00
FERRARI CARANO FUME BLANC 8.00
CONCANNON CHARDONNAY 6.00
ROSENBLUM CHARDONNAY 8.00
LA CREMA CHARDONNAY 10.00
CASTLE ROCK PINOT NOIR 8.00
PRIMARIUS PINOT NOIR 10.00
OAK GROVE MERLOT 6.00
CONCANNON CABERNET SAUVIGNON 6.00
LEESE FITCH CABERNET SAUVIGNON 7.00
SMITH & HOOK CABERNET SAUVIGNON 10.00
FOUR VINES ZINFANDEL 7.00

SELECT DRAFT AND BOTTLED BEER