The Ritz Restaurant & Garden
Our Seafood Cocktails are served over diced Celery with Cocktail & Mustard Sauces
Fresh Squid Rings & Tentacles floured & deep-fried Served with lightly spiced Marinara
Garnished Traditionally with Egg Yolk on top & served with Onions, Capers & Egg Mimosa
Cocktail Sauce spiced with fresh Horseradish & Tabasco then mixed with diced Celery
A Half-rack first smoked then baked & basted with Arthur's Secret BBQ Sauce - Available as an Entrée
Pillow-shaped Pasta filled w/Spinach & Ricotta Cheese, served w/fried Mozzarella "Marinara"
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Served with a Parmesan Cheese Straw
Rock Shrimp & Avocado Pearls
Laced with Sherry & Cognac
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
Mixed Garden Lettuces w/Sonoma Goat Cheese "Strudel", Pears, Caramelized Walnuts & a Pear Vinaigrette
Aged Balsamic Vinegar, Extra Virgin Olive Oil, & garnished with roasted Pine Nuts
Jumbo Prawns diced on a bed of fanned Avocado Mustard Vinaigrette
Rotisserie-roasted Chicken, Iceberg, Tomatoes, Avocado, Bleu Cheese, Egg, Bacon, Croutons & Ritz Dressing
Iceberg Lettuce, Tomatoes, Avocado, Egg, Bacon, Croutons, Artichoke Hearts, White Corn & diced Lobster Tails
Cut Hearts of Romaine w/our traditional Caesar Dressing, Parmesan Cheese & Garlic Croutons
Julienne Iceberg Lettuce, sliced Egg, Asparagus Spears, roasted Red Pepper with Thousand Island Dressing
Fresh Maine Lobster, Gulf Prawns, Dungeness Crab & Bay Shrimp on a bed of Romaine Lettuce w/Ritz Dressing
Tomato Wedges, Watercres, Croutons & Roquefort Crumbles with a Bleu Cheese Buttermilk Dressing
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
Pan-sautéed & served on a Bed of roasted Tomato Coulis, with Peanut Cole Slaw & crisp Golen French Fries
Sautéed in a toasted Hazelnut Crust with Canadian Bay Shrimp & snipped Chives
Poached in Chardonnay Court-bouillon, then draped w/ Three-Mustard Caper Sauce on a bed of Spoonleaf Spinach
8oz. Sashimi-grade Ahi Tuna on Szechuan Black Bean Sauce with Seasonal Vegetables
Broiled skewer of Shrimp, Scallops, Swordfish & Halibut served with Remoulade & a Crab Cake
Medallion of Pan-seared, Pepper-crusted Filet Mignon with "Diane" Sauce & Ritz Potatoes
Served over wilted Spoonleaf Spinach, caramelized Brandy Apples & crisp Applewood-Smoked Bacon
served with an Italian Salad & Garlic Bread
Pounded then lightly floured & Pan-sautéed, then layered with fresh Zucchini, Squash & diced Lemon Caper Butter
Traditional "Bleu Ribbon" Chicken filled w/ Mozzarella, Fontina & Prosciutto Ham baked w/ a Golden Nut Crust
Sautéed with Onions, Bacon & a touch of Cream
Elbow Pasta in a creamy Roquefort Cheese Sauce
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
12oz. Steak served open-faced on grilled Ciabatta Bread, topped with crisp Onion Rings
Broiled Chicken Breast with Avocado, Bacon, Lettuce & Tomato on toasted Ciabatta Bread w/ Mayo
Filled with chived Smoked Salmon "Scramble" & topped with Caviar Complimented with a shot of Ice-cold "Stolichnaya" Vodka
Lump Crab with finely diced Onions & Peppers Pan-sautéed & served on a Bed of Roasted Tomato Coulis
Seared with Port Wine & topped with Wild Lingonberries
Thinly sliced and served with Onion, Capers & a fresh Dill Sauce, accompanied with Toast Points
Pillow-shaped Pasta filled with Spinach & Ricotta Cheese Served with fried Mozzarella "Marinara"
Steamed in a Broth of Chardonnay wth Thyme, Parsley, Garlic, Shallots & Cream
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.
Skillet-seared with toasted Garlic Butter, White Wine, diced Tomatoes & finished with a touch of Marinara.
Baked in individual Crocks under a flaky Puff-pastry Crust with Walnuts, Parsley, Lemon Juice, Garlic & Red Wine
Our Seafood Cocktails are served over diced Celery with Cocktail & Mustard Sauces
Served with Arugula in a Balsamic Vinaigrette & shaved Parmigiano with Ciabatta Croutons
Garnished Traditionally with Egg Yolk on top & served with Onion, Capers & Egg Mimosa
Cocktail Sauce spiced with fresh horseradish & Tabasco then mixed with diced Celery
Fresh Squid Rings floured & deep-fried Served with lightly spiced Marinara
Louisiana Gulf Shrimp sautéed in extra Virgin Olive Oil & Cajun Seasonings
Accompanied with Toast Points, finely minced Onions, Egg Mimosa & Sour Cream
Ask your server for today's selection
Served with a Parmesan Cheese Straw
Rock Shrimp & Avocado Pearls
Laced with Sherry & Cognac
A wedge of Roquefort Cheese on a Beefsteak Tomato with Arugula, draped w/ a Mustard & Balsamic Vinaigrette
Cut Hearts of Romaine w/ our traditional Caesar Dressing, Parmesan Cheese & Garlic Croutons
Mixed Garden Lettuces with Sonoma Goat Cheese "Strudel", Caramelized Walnuts, Pears, Tomatoes & Pear Vinaigrette
Tossed with Watercress, Crumbled Roquefort & Balsamic Vinaigrette, garnished with Walnuts
Aged Balsamic Vinegar, Extra Virgin Olive Oil, & garnished with roasted Pine Nuts
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
Fresh Hearts of Palm with a fan of Avocado dressed with a Mustard Vinaigrette
Jumbo Prawns diced on a bed of fanned Avocado with a Mustard Vinaigrette
Iceberg Lettuce, Cucumbers, Kalamata Olives, shaved Red Onions & Feta Cheese in a traditional Greek dressing
Maui Onion, Organic Tomato, Hearts of Palm & Avocado tossed in a Pear Cassis Vinaigrette
Served over diced Organic Tomatoes, Maui Sweet Onions & shaved Parmesan w/ White Balsamic Cassis Vinaigrette
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Broiled Maine Lobster Tail, Jumbo Prawns & a Maryland Lump Crab Cake w/ roasted Tomato Coulis
Pan-seared w/ Mushroom Brown Butter over Mashed Potatoes & fresh Asparagus
Rotisserie-roasted then de-boned tableside Ritz Potatoes & Seasonal Vegetables
Sautéed on-the-bone with Capers, Lemon & brown "Meunière Butter, then filleted in the Kitchen
Topped with peeled fresh Asparagus, Dungeness Crab Legs & Sauce Béarnaise. Served with Ritz Potatoes & Seasonal Vegetables
Served over wilted Spoonleaf Spinach with a Rasher of crisp Applewood-smoked Bacon
Sautéed in a toasted Hazelnut Crust with Canadian Bay Shrimp & snipped Chives
Poached in Chardonnay Court-bouillon, then draped with Three-Mustard Caper Sauce. Served on a bed of Spoonleaf Spinach with Ritz Potatoes
12oz. Sashimi-grade Ahi Tuna on Black Bean Szechuan Sauce w/ Seasonal Vegetables
Served on a bed of Whole Grain Mustard Seed Seasonal Vegetables & Ritz Potatoes
Presented crisp -- with a compote of warm Gala Apples, sweet sour Red Cabagge & Lingonberry Sauce
Breaded Chicken Breast w/ Plum Tomato, baked w/ Mozzarella & fresh Parmesan Cheese
The Hindshank of Veal Oven-braised until fork-tender and served with Fettuccine Pasta & Veal "Jus"
Garnished with crisp Onion Straws, Seasonal Vegetables & Ritz Potatoes
Served w/ an Artichoke Bottom topped with Béarnaise Seasonal Vegetables & Ritz Potatoes
Served on a grilled Portobello Mushroom, Ritz Potatoes & Seasonal Vegetables
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
Served Char-broiled with Truffle "Jus" Seasonal Vegetables & Mr. G's Potatoes
Smothered with an array of Wild Mushrooms, Porcini, Portobello & Shiitake, then finished with a Port Wine Sauce
Mesquite-grilled & heaped high with crisp Onion Straws & served with Seasonal Vegetables & Ritz Potatoes
Char-broilled to the temperature of your choice & served with Mr. G's Potatoes & Seasonal Vegetables
12oz. Filet Mignon skillet-seared & deglazed with Cognac. Dijon Mustard & a touch of Cream
First smoked, then baked and basted with Arthur's Secret Barberque Sauce Served with Peanut Cole Slaw & crisp golden French Fried Potatoes
Char-broiled bone-in Prime Rib Steak w/ Mr. G's Potatoes Can also be served Blackened - check w/ your server
18oz. Cut Char-broiled & served with Mr. G's Potatoes & Seasonal Vegetables
Half Grand Marnier & Half Belgian Chocolate sauced with Grand Marnier Crème Anglaise
On a bed of Strawberry Coulis
Cream Puffs filled w/ Vanilla Bean Ice Cream, sauced tableside with warm Belgian Chocolate
Vanilla Bean Custard, poured over Ripe Berries, then caramelized with two Sugars
Sweet Mascarpone Cheese & Lady Fingers soaked in Kahluha & Coffee
Scottish Scone layered w/ a Compote of Ripe Berries, draped w/ Crème Chantilly & Strawberry Purée
On a bed of warm Belgian Chocolate
A variety of House-made Seasonal Fruit Ices Served with a Decanter of Chambord Liqueur
Van Gogh Vanilla & Dutch Chocolate Vodkas shaken with White Creme de Cacao into a Godiva-rimmed Glass