Ric's Café

Crab Cakes

jack's blend of crab with peppers, onions and drizzled with a garlic aioli

Coconut Shrimp

five jumbo shrimp in a coconut batter deep fried and served with a horseradish-orange marmalade

Smoked Salmon Platter

smoked salmon served with marble rye toast points capers, sliced tomatoes, sliced red onion and cream cheese

Bbq Baby Back Ribs

six individual ribs tossed in prickly pear bbq sauce

Bruschetta

drizzled in a balsalmic reduction

Stuffed Mushrooms

stuffed with breadcrumbs, onion, celery, and boursin cheese

Spinach Artichoke Dip

served with tortilla chips

Jack's Homemade Soup Du Jour

Garden Salad

Scalla Salad

romaine with candied pecans, pears, bleu cheese crumbles, diced red onion, tomatoes with a balsalmic vinaigrette

Traditional Cesar

Spinach Salad

toasted almonds, strawberries, bacon, feta cheese, avacado with a poppyseed dressing

B-l-t Salad

iceberg wedge topped with diced bacon, tomato, onion and bleu cheese dressing

King Crab Legs

one pound served with drawn butter

Rosemary Oven Roasted Half Chicken

Horseradish Encrusted Salmon

Honey Chipotle Bbq Baby Back Ribs

Pan Seared Sea Scallops

with a champagne buerre blanc

Pasta Primavera

sun dried tomatoes, onions, mushrooms, broccoli and carrots in a provencal sauce over fetuccini,

Cajun Pasta

andouille sausage, chicken, shrimp, bell peppers and onions in a cajun cream sauce over penne

Grilled Boneless Pork Chop

with an apricot chutney

Fillet Mignon

charbroiled beef tenderloin with a bordelaise sauce

Charbroiled New York Strip

a grilled new york topped with a boursin cheese and port wine reduction