Dinner

THE MENU CHANGES SEASONALLY SO OCCASIONALLY SOME MENU ITEMS MAY NO LONGER BE AVAILABLE.

Appetizers

SIX FRIED SHRIMP

U-15 / hand breaded / truffle aioli
15

CLAMS RED BEARD

garlic / shallots / white wine / cream / parsley / sausage
15

PICKLED VEGETABLES

house pickled chefs selection / homemade bread cubes
6

RICARDO PLATTER

28 month jamón serrano / red pepper coppa / gorgonzola / parmigiano reggiano / dijon / kalamata / gherkin / pickled shallot
17

FRIED GOAT CHEESE

croquette / parmigiano cream / tomato marmalade
14

4 PRAWN DOGS

wild caught patagonian / hand breaded / scratch tartar
13

PRAWN / LOBSTER BISQUE

silky smooth / cognac finished / poured tableside
9

STEAK TARTARE

dry aged filet / capers / shallots / parsley / garlic / organic yolk / toasted baguette
18

ORGANIC SALADS

upgrade any salad to an entrée size 5.

HOUSE

local greens / balsamic vinaigrette or scratch ranch or creamy gorgonzola
8

CAESAR

w/ scratch dressing / parm dust / anchovy
9

BEETS

goat cheese / pickled shallots / radish
13

BACON SHRIMP

field greens / creamy gorgonzola
14

salad add ons

LOBSTER TAIL 20. / 39.
4oz NIGHTLY FISH 15.
2 FRESH U-10 SCALLOPS 17.
3 WILD U-15 SHRIMP 10.
FILET TIP DIABLO 15.

ENTREES

BOLOGNESE PAPPARDELLE

house ground steak /wild mushrooms / onion / splash of parmigiano cream
28

SEAFOOD TAGLIATELLE

lobster / shrimp / cream / braised greens / pecorino romano
32

RED BEARD`S CHICKEN

roasted/ herb roasted potatoes / apple shallot puree / wild mushroom /parsnip
27

DRY AGED STEAK LOAF

house ground steak & bacon / mashers / cognac ketchup / demi glaze / greens
29

NIGHTLY FISH

black eyed peas cassoulet / shallots / garlic / thyme / mustard beurre blanc
36

FRESH SCALLOPS

balsamic reduction / butternut puree / spaghetti squash / carrot
38

ORGANIC MUSCOVY DUCK

polenta cake / huckleberry gastrique / braising greens
35

#SEXYBEEF 101

Dry aging is the natural way to tenderize beef and enhance the flavor. Dry aging is the time consuming old school way of curing beef. Natural enzymes break down the muscle fibers which makes the beef more tender with a robust beef flavor.

30 DAY FILET MIGNON

scratch mashers / brussels sprouts / veal demi
6oz 39. / 9oz 49.

45 DAY RIB-EYE AMERICANO

scalloped potatoes / mushroom & onion confit
14oz 45.

30 DAY STEAK RICARDO

filet mignon / 3 wild shrimp / béarnaise / ricardo hash / braised greens
6oz 49. / 9oz 59.

30 DAY CHATEAUBRIAND FOR TWO

filet mignon roast / dijon crusted / cliff sauce / mashers / roasted parmigiano tomato
22oz 92.

50 DAY TOMAHAWK PRIME RIB FOR TWO

the beast 103 long bone rib-eye / scalloped potatoes / haricot verts
30oz 95.

Add Ons

HALF LOBSTER TAIL 19.
WHOLE LOBSTER TAIL 38.
4OZ NIGHTLY FISH 15.
2 FRESH U-10 SCALLOPS 17.
3 WILD U-15 SHRIMP 10.
LOADED BAKED POTATO 4.

DESSERT

Desserts by Ricardo and Back Door Bakery

CHOCOLATE NOT SOUFFLÉ

gluten free / chocolate love served w/ olympic Mt. vanilla Ice cream
15

SOON TO BE FAMOUS PUMPKIN CHEESECAKE

cracker crust / pumpkin puree / mascarpone
8

KINDA WARM PECAN TORTE

pastry crust / toasted pecans / chantilly whipped cream
8

OLYMPIC MT. ICE CREAMS

vanilla bean / dulce de leche / seasonal sorbet
5

GRANDMA LORNA’S APPLE CAKE

served with pumpkin mascarpone ice cream
8

CREME BRULEE

rich custard / madagascar vanilla / burnt sugar
8

FALL SHORTCAKE

blonde cake / brown butter ice cream / Chantilly whipped cream
8