Dinner

Appetizers

SIX FRIED SHRIMP

U-15 / hand breaded / truffle aioli
15

MUSSELS & CLAMS

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

BUTTER FRIES

skin on shoe string cut / scratch tartar
6

RICARDO PLATTER

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

STEAK TARTARE

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

FRIED GOAT CHEESE

croquette / parmigiano cream / tomato marmalade
14

CHICKEN RILLETTE

house made chicken confit / pickled shallots / garlic toasted baguette
13

LOBSTER CORN DOGS

lobster tail / hand breaded / scratch tartar
19

PRAWN / LOBSTER BISQUE

silky smooth / cognac finished / poured tableside
9

ORGANIC SALADS

upgrade any salad to an entrée size 5.

HOUSE

local greens / balsamic vinaigrette or scratch ranch or creamy gorgonzola
6

CAESAR

w/ scratch dressing / parm dust / anchovy
7

WATERMELLON

tomato / burrata / prosciutto
8

BEETS

goat cheese / pickled shallots / radish
8

BACON SHRIMP

field greens / creamy gorgonzola
11

salad add ons

LOBSTER TAIL 19 / 38
4oz WILD SALMON 15.
2 FRESH SCALLOPS 16.
3 WILD SHRIMP 10.
PETITE FILET MIGNON 18.

ENTREES

BOLOGNESE PAPPARDELLE

house ground steak / /wild mushrooms / cippolini onion / splash of parmigiano cream
21

SEAFOOD RICARDO

shrimp / clams / mussels / greens / xvoo / capers / lemon garlic / bucatini
23

RED BEARD`S CHICKEN

confit / herb roasted potatoes / apple shallot puree
26

TABLE SIDE CIOPPINO

shrimp / mussels / clams / scallop / salmon / carrots / tomato broth
34

N.W. KING SALMON

peas / carrot purée / wild mushroom / ricardo hash
34

FRESH SALT BRICK SCALLOPS

bacon / champagne vinaigrette / squash succotash
34

LAMB ROYCE

haircot verts / fingerlings / bacon lardon / shaved cauliflower / honey balsamic
36

#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

duck fat fries / 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 / choose your sides
22oz 88.

50 DAY TOMAHAWK PRIME RIB FOR TWO

the beast 103 long bone rib -eye / choose your sides
30oz 93.

Add Ons

HALF LOBSTER TAIL 19.
WHOLE LOBSTER TAIL 38.
4OZ WILD SALMON 15.
2 FRESH SCALLOPS 17.
3 WILD 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

THE NOW FAMOUS CHEESE CAKE

cracker crust / orange zest / 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

CHOCOLATE CAKE

triple layered / hint of gold
9

CREME BRULEE

rich custard / madagascar vanilla / burnt sugar
8

WILD BERRY SHORTCAKE

scratch made buttermilk biscuit / wild berries / sorbet / chantilly whipped cream
8