Rick's Menus

Dinner Menu

SMALL PLATES

Crispy shoestring fries tossed with truffle oil, grated parmesan cheese, kosher salt, and freshly cracked black pepper. Served with our house made chipotle ketchup. 12

Jumbo shrimp served with our zesty cocktail sauce. 19

Fried popcorn shrimp tossed in truffle oil and grated parmesan cheese. house made chipotle ketchup. 18

Panko breaded fried calamari tossed with Giardiniera peppers and grated parmesan cheese. Served with lemon and zesty marinara sauce. Can be made mild without Giadiniera. 18

European style butter coated salted pretzels , served with house made cheese sauce.

Served with carrots, celery, and bleu cheese or ranch. Choice of sauce: Lemon Pepper, House made Buffalo, BBQ. Half Dozen 15 Full Dozen 25

Rosemary and garlic grilled lamb chops. 16

Slow cooked pork belly made with a honey bourbon glaze. 18

SALADS

Spring mix, red onion, cherry tomato, Granny Smith apples, shredded carrot, celery, candied pecans, dried cranberries, crumbled bleu cheese, lemon vinaigrette. 18

Romaine hearts, shaved parmesan cheese, croutons, creamy Caesar dressing. 15

Chopped romaine and baby spinach, cucumber, kalamata olives, red bell pepper, red onion, crumbled feta, oregano, red wine vinaigrette. 18

Grilled Chicken      5

Grilled Jumbo Shrimp      12

MAINS

Pan seared with butter, garlic, and thyme. Served with side of seasonal vegetables and herb roasted fingerling potatoes. 22

Double smash burger, Angus beef, Avocado, romaine, tomato, charred onion, pickles, garlic aioli. Served with beer battered onion rings. 18

Six rosemary and garlic grilled lamb chops. Served with side of grilled asparagus and fries. 35

Grilled 14oz certified Angus. Served with grilled asparagus and fries. 38

Pan seared with butter and lemon. Served with cilantro lime jasmine rice and grilled broccoli. 26

DESSERTS

With caramel drizzle and candied pecans.

Add ice-cream 5

^{*These items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.}