Thanksgiving Menu

THANKSGIVING DAY DINNER: 2pm - 7pm

Appetizers / Salads

RICARDO PLATTER

chef selections / meats / cheeses / olives & more...
19

FRENCH ONION SOUP

crostini / shaved filet tips/ horseradish cream
9

SHRIMP COCKTAIL

5 u-15 shrimp/vodka horseradish cocktail sauce
17

SAVORY PROSCIUTTO AND ARTICHOKE CHEESECAKE

served warm / prosciutto chip / herbs oil
14

BEEF & SHRIMP DIABLO

signature sauce / 3 u-15 shrimp
19

HOUSE

pickled apples & fennel / parmigiano / toasted pine nuts / sherry vinaigrette
8

CAESAR

parmigiano / beer bread crouton
9

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

TURKEY-DAY PLATTER

house brined turkey / smoked on the bone ham / t-day mashers / green beans / stuffing
32

LOBSTER POT PIE

carrots / shallots / celery / potatoes / puffed pastry
37

LAMB RACK

herb crusted / confit potatoes / cherry tomatoes / kale
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.

SLOW ROASTED PRIME RIB

t-day mashers / green beans / stuffing
12oz 42.

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

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