The Ritz Restaurant & Garden

880 Newport Center Dr. Newport Beach CA

Phone: 949-720-1800 | Fax: 720-1886

today's ordering times: not available

APPETIZERS

SEAFOOD COCKTAILS

Our Seafood Cocktails are served over diced Celery with Cocktail & Mustard Sauces

CALAMATI FRITTI

Fresh Squid Rings & Tentacles floured & deep-fried Served with lightly spiced Marinara

STEAK "TARTARE" OF FILET MIGNON

Garnished Traditionally with Egg Yolk on top & served with Onions, Capers & Egg Mimosa

COLOSSAL PRAWN COCKTAIL

Cocktail Sauce spiced with fresh Horseradish & Tabasco then mixed with diced Celery

BABY BACK RIBS

A Half-rack first smoked then baked & basted with Arthur's Secret BBQ Sauce - Available as an Entrée

AGNOLOTTI ALFREDO

Pillow-shaped Pasta filled w/Spinach & Ricotta Cheese, served w/fried Mozzarella "Marinara"

SOUPS

OUR CHEF'S SOUP SELECTION FOR TODAY

Ask your server for today's selection

WILD MUSHROOM CAPPUCCINO

Served with a Parmesan Cheese Straw

CHILLED GAZPACHO

Rock Shrimp & Avocado Pearls

MAINE LOBSTER BISQUE

Laced with Sherry & Cognac

SALADS

THE RITZ SALAD

Cut Romaine, Belgian Endive, Chives, Watercress, Canadian Coral Bay Shrimp, Hard-boiled Egg, ripe Tomatoes & "Ciabatta" Croutons are tossed with Olive Oil, Tarragon Apple Cider Vinegar & a touch ofDijon Mustard

SPRING MIX SALAD

Mixed Garden Lettuces w/Sonoma Goat Cheese "Strudel", Pears, Caramelized Walnuts & a Pear Vinaigrette

ORGANIC TOMATOES & MOZZARELLA

Aged Balsamic Vinegar, Extra Virgin Olive Oil, & garnished with roasted Pine Nuts

PIERO'S SPECIAL SALAD

Jumbo Prawns diced on a bed of fanned Avocado Mustard Vinaigrette

CLASSIC "COBB" SALAD

Rotisserie-roasted Chicken, Iceberg, Tomatoes, Avocado, Bleu Cheese, Egg, Bacon, Croutons & Ritz Dressing

THE "RITZ COBB" SALAD

Iceberg Lettuce, Tomatoes, Avocado, Egg, Bacon, Croutons, Artichoke Hearts, White Corn & diced Lobster Tails

CAESAR OF THE RITZ

Cut Hearts of Romaine w/our traditional Caesar Dressing, Parmesan Cheese & Garlic Croutons

DUNGENESS CRAB & BAY SHRIMP LOUIE

Julienne Iceberg Lettuce, sliced Egg, Asparagus Spears, roasted Red Pepper with Thousand Island Dressing

THE MARINER SALAD

Fresh Maine Lobster, Gulf Prawns, Dungeness Crab & Bay Shrimp on a bed of Romaine Lettuce w/Ritz Dressing

HEART OF ROMAINE

Tomato Wedges, Watercres, Croutons & Roquefort Crumbles with a Bleu Cheese Buttermilk Dressing

FISH & SEAFOOD

COLD POACHED ATLANTIC KING SALMON

Garnished with a slice of hard-boiled Egg, Caviar & a sprig of Dill Accompanied with Mustard Dill Sauce, Cucumber Salad, Celery Root Slaw & Tomato Wedges

CRUSTY "MARYLAND' CRAB CAKE

Pan-sautéed & served on a Bed of roasted Tomato Coulis, with Peanut Cole Slaw & crisp Golen French Fries

FILET OF LAKE SUPERIOR WHITEFISH

Sautéed in a toasted Hazelnut Crust with Canadian Bay Shrimp & snipped Chives

FILET OF ATLANTIC KING SALMON

Poached in Chardonnay Court-bouillon, then draped w/ Three-Mustard Caper Sauce on a bed of Spoonleaf Spinach

FRESH "HAWAIIAN" AHI

8oz. Sashimi-grade Ahi Tuna on Szechuan Black Bean Sauce with Seasonal Vegetables

SEAFOOD MIXED GRILL

Broiled skewer of Shrimp, Scallops, Swordfish & Halibut served with Remoulade & a Crab Cake

TRADITIONAL FAIRE

PEPPERED GRENADINES OF FILET MIGNON

Medallion of Pan-seared, Pepper-crusted Filet Mignon with "Diane" Sauce & Ritz Potatoes

GRILLED CALF'S LIVER & ONION STRAWS

Served over wilted Spoonleaf Spinach, caramelized Brandy Apples & crisp Applewood-Smoked Bacon

"PIERO'S" HOME-MADE SPAGHETTI & MEATBALLS

served with an Italian Salad & Garlic Bread

SCALLOPINE OF FANCY VEAL

Pounded then lightly floured & Pan-sautéed, then layered with fresh Zucchini, Squash & diced Lemon Caper Butter

CHICKEN CORDON BLEU

Traditional "Bleu Ribbon" Chicken filled w/ Mozzarella, Fontina & Prosciutto Ham baked w/ a Golden Nut Crust

FEATURED SIDE DISHES

CREAMED SPINACH

Sautéed with Onions, Bacon & a touch of Cream

MACARONI & CHEESE

Elbow Pasta in a creamy Roquefort Cheese Sauce

SANDWICHES

THE RITZ KOBE BURGER

10oz. ground "Kobe Beef" Sirloin Char-broiled & served on a grilled French Onion Roll, American Cheese, Apple-wood Smoked Bacon, Lettuce, Red Onion, Tomato & French Fries

PRIME TOP SIRLOIN STEAK SANDWICH

12oz. Steak served open-faced on grilled Ciabatta Bread, topped with crisp Onion Rings

CHICKEN B.L.T.

Broiled Chicken Breast with Avocado, Bacon, Lettuce & Tomato on toasted Ciabatta Bread w/ Mayo

APPETIZERS

THE RITZ EGG

Filled with chived Smoked Salmon "Scramble" & topped with Caviar Complimented with a shot of Ice-cold "Stolichnaya" Vodka

"MARYLAND" LUMP CRAB CAKE

Lump Crab with finely diced Onions & Peppers Pan-sautéed & served on a Bed of Roasted Tomato Coulis

HUDSON VALLEY FOIE GRAS

Seared with Port Wine & topped with Wild Lingonberries

NORWEGIAN SMOKED SALMON

Thinly sliced and served with Onion, Capers & a fresh Dill Sauce, accompanied with Toast Points

AGNOLOTTI ALFREDO

Pillow-shaped Pasta filled with Spinach & Ricotta Cheese Served with fried Mozzarella "Marinara"

PRINCE EDWARD ISLAND MUSSELS

Steamed in a Broth of Chardonnay wth Thyme, Parsley, Garlic, Shallots & Cream

THE CAROUSEL

A Lazy-Susan laden with Akvavit-cured "Gravlax", Smoked Idaho Trout, Gulf Shrimp, Dungeness Crab Legs, Shelled Maine Lobster Claws, Goose Liver Paté, "Parma" Prosciutto Ham & "Tartare" of Filet Mignon SERVED FOR TWO OR MORE ONLY.

SCAMPI PROVENÇALE

Skillet-seared with toasted Garlic Butter, White Wine, diced Tomatoes & finished with a touch of Marinara.

ESCARGOTS EN CROUTE

Baked in individual Crocks under a flaky Puff-pastry Crust with Walnuts, Parsley, Lemon Juice, Garlic & Red Wine

SEAFOOD COCKTAILS

Our Seafood Cocktails are served over diced Celery with Cocktail & Mustard Sauces

"PROSCIUTTO DI PARMA" & RIPE MELON

Served with Arugula in a Balsamic Vinaigrette & shaved Parmigiano with Ciabatta Croutons

STEAK "TARTARE" OF FILET MIGNON

Garnished Traditionally with Egg Yolk on top & served with Onion, Capers & Egg Mimosa

COLOSSAL PRAWN COCKTAIL

Cocktail Sauce spiced with fresh horseradish & Tabasco then mixed with diced Celery

CALAMARI FRITTI

Fresh Squid Rings floured & deep-fried Served with lightly spiced Marinara

CAJUN BARBEQUE SHRIMP

Louisiana Gulf Shrimp sautéed in extra Virgin Olive Oil & Cajun Seasonings

RUSSIAN SEVRUGA CAVIAR

Accompanied with Toast Points, finely minced Onions, Egg Mimosa & Sour Cream

SOUPS

OUR CHEF'S SELECTION FOR TODAY

Ask your server for today's selection

WILD MUSHROOM CAPPUCCINO

Served with a Parmesan Cheese Straw

CHILLED GAZPACHO

Rock Shrimp & Avocado Pearls

MAINE LOBSTER BISQUE

Laced with Sherry & Cognac

SALADS

ROQUEFORT SALAD

A wedge of Roquefort Cheese on a Beefsteak Tomato with Arugula, draped w/ a Mustard & Balsamic Vinaigrette

CAESAR OF THE RITZ

Cut Hearts of Romaine w/ our traditional Caesar Dressing, Parmesan Cheese & Garlic Croutons

SPRING MIX SALAD

Mixed Garden Lettuces with Sonoma Goat Cheese "Strudel", Caramelized Walnuts, Pears, Tomatoes & Pear Vinaigrette

BOSTON BIBB & BELGIAN ENDIVE

Tossed with Watercress, Crumbled Roquefort & Balsamic Vinaigrette, garnished with Walnuts

ORGANIC TOMATOES & MOZZARELLA

Aged Balsamic Vinegar, Extra Virgin Olive Oil, & garnished with roasted Pine Nuts

THE RITZ SALAD

Cut Romaine, Belgian Endive, Chives, Watercress, Canadian Coral Bay Shrimp, Hard-boiled Egg, ripe Tomatoes & "Ciabatta" Croutons are tossed with Olive Oil, Tarragon Apple Cider Vinegar & a touch of Dijon Mustard

HEARTS OF PALM

Fresh Hearts of Palm with a fan of Avocado dressed with a Mustard Vinaigrette

PIERO'S SPECIAL SALAD

Jumbo Prawns diced on a bed of fanned Avocado with a Mustard Vinaigrette

GREEK SALAD

Iceberg Lettuce, Cucumbers, Kalamata Olives, shaved Red Onions & Feta Cheese in a traditional Greek dressing

MAUI ONION, TOMATO & AVOCADO

Maui Onion, Organic Tomato, Hearts of Palm & Avocado tossed in a Pear Cassis Vinaigrette

IMPORTED FRESH ANCHOVY SALAD

Served over diced Organic Tomatoes, Maui Sweet Onions & shaved Parmesan w/ White Balsamic Cassis Vinaigrette

FEATURED ITEMS

"PIERO'S" PASTA SPECIAL

Ask your Server for Tonight's Selection

SURF & SURF & CRAB

Broiled Maine Lobster Tail, Jumbo Prawns & a Maryland Lump Crab Cake w/ roasted Tomato Coulis

EVERYDAY CLASSICS

NANTUCKET DAY-BOAT SCALLOPS SAUTÉ BELLE MEUNIÈRE

Pan-seared w/ Mushroom Brown Butter over Mashed Potatoes & fresh Asparagus

WHOLE "KOSHER" CHICKEN

Rotisserie-roasted then de-boned tableside Ritz Potatoes & Seasonal Vegetables

WHOLE IMPORTED DOVER SOLE

Sautéed on-the-bone with Capers, Lemon & brown "Meunière Butter, then filleted in the Kitchen

THE ORIGINAL SCANDIA FILET OF VEAL OSKAR

Topped with peeled fresh Asparagus, Dungeness Crab Legs & Sauce Béarnaise. Served with Ritz Potatoes & Seasonal Vegetables

GRILLED CALF'S LIVER & ONION STRAWS

Served over wilted Spoonleaf Spinach with a Rasher of crisp Applewood-smoked Bacon

FILET OF LAKE SUPERIOR WHITEFISH

Sautéed in a toasted Hazelnut Crust with Canadian Bay Shrimp & snipped Chives

FILET OF ATLANTIC KING SALMON

Poached in Chardonnay Court-bouillon, then draped with Three-Mustard Caper Sauce. Served on a bed of Spoonleaf Spinach with Ritz Potatoes

FRESH "HAWAIIAN" AHI

12oz. Sashimi-grade Ahi Tuna on Black Bean Szechuan Sauce w/ Seasonal Vegetables

PACIFIC SWORDFISH

Served on a bed of Whole Grain Mustard Seed Seasonal Vegetables & Ritz Potatoes

ROTISSERIE-ROASTED DUCK IN THE "BAVARIAN" MANNER

Presented crisp -- with a compote of warm Gala Apples, sweet sour Red Cabagge & Lingonberry Sauce

THE RITZ FAVORITES

CHICKEN "PARMESAN" PIERO'S STYLE

Breaded Chicken Breast w/ Plum Tomato, baked w/ Mozzarella & fresh Parmesan Cheese

PIERO'S FAMOUS OSSO BUCO

The Hindshank of Veal Oven-braised until fork-tender and served with Fettuccine Pasta & Veal "Jus"

HOUSE SPECIALTIES

ROAST RACK OF COLORADO LAMB WITH ROSEMARY JUS

Garnished with crisp Onion Straws, Seasonal Vegetables & Ritz Potatoes

FILET MIGNON BÉARNAISE

Served w/ an Artichoke Bottom topped with Béarnaise Seasonal Vegetables & Ritz Potatoes

FILET MIGNON & MAINE LOBSTER TAIL

Served on a grilled Portobello Mushroom, Ritz Potatoes & Seasonal Vegetables

VEAL CHOP MILANESE

A Full-bone Veal Chop butterfield then pounded thin, breaded & pan sautéed with Lemon Served with Mr. G's Potatoes, Seasonal Vegetables & Marinara Sauce on the side

"FULL-BONE" VEAL CHOP

Served Char-broiled with Truffle "Jus" Seasonal Vegetables & Mr. G's Potatoes

VEAL FORESTIÈRE

Smothered with an array of Wild Mushrooms, Porcini, Portobello & Shiitake, then finished with a Port Wine Sauce

PRIME SIRLOIN STEAK

Mesquite-grilled & heaped high with crisp Onion Straws & served with Seasonal Vegetables & Ritz Potatoes

24OZ. PORTERHOUSE STEAK

Char-broilled to the temperature of your choice & served with Mr. G's Potatoes & Seasonal Vegetables

STEAK DIANE

12oz. Filet Mignon skillet-seared & deglazed with Cognac. Dijon Mustard & a touch of Cream

FULL-RACK OF BABY BACK RIBS

First smoked, then baked and basted with Arthur's Secret Barberque Sauce Served with Peanut Cole Slaw & crisp golden French Fried Potatoes

36OZ. RIB EYE STEAK

Char-broiled bone-in Prime Rib Steak w/ Mr. G's Potatoes Can also be served Blackened - check w/ your server

AGED PRIME NEW YORK STEAK

18oz. Cut Char-broiled & served with Mr. G's Potatoes & Seasonal Vegetables

DESSERTS

HARLEQUIN SOUFFLÉ

Half Grand Marnier & Half Belgian Chocolate sauced with Grand Marnier Crème Anglaise

NEW YORK CHEESECAKE

On a bed of Strawberry Coulis

PROFITEROLES

Cream Puffs filled w/ Vanilla Bean Ice Cream, sauced tableside with warm Belgian Chocolate

RASPBERRY CRÈME BRULÉE

Vanilla Bean Custard, poured over Ripe Berries, then caramelized with two Sugars

TIRAMISU

Sweet Mascarpone Cheese & Lady Fingers soaked in Kahluha & Coffee

MIXED BERRY SHORTCAKE

Scottish Scone layered w/ a Compote of Ripe Berries, draped w/ Crème Chantilly & Strawberry Purée

CHOCOLATE "WOW" CAKE

On a bed of warm Belgian Chocolate

SORBET MARTINI

A variety of House-made Seasonal Fruit Ices Served with a Decanter of Chambord Liqueur

THE "CHOCOHOLIC" MARTINI

Van Gogh Vanilla & Dutch Chocolate Vodkas shaken with White Creme de Cacao into a Godiva-rimmed Glass