A favorite, served with cream cheese, baby gherkins, diced red onions, and capers.
Succulent prawns with a classic cocktail sauce.
The aristocrat of oysters, baked with our special Pernod spinach topping, glazed with hollandaise sauce.
A fabulous blend of light chicken sausage sautéed with mushrooms and scallions and folded into a delightful omelet.
New York steak and eggs any style.
An epicurean delight made with Canadian bacon, poached eggs and hollandaise sauce.
Three egg omelet with spinach, Ortega chilies and mozzarella cheese.
Egg frittata with smoked salmon, spinach, blue cheese and mushrooms.
Egg frittata with diced country flat ham, bell peppers and mushrooms.
Egg omelet frittata with chorizo, scallions and swiss cheese.
Choice of Ham, Bacon or Sausage. Served with vegetable and potato du jour.
Choice of omelete or scrambled.
Perhaps the best ever, with bacon, egg, tomato, avocado, turkey and crumbled blue cheese.
The subtle flavor of chopped lettuce hearts, white meat of chicken, sesame seeds, chopped olives, Chinese noodles and mandarin oranges with soy-sesame vinaigrette.
A treat of avocado or papaya deliciously stuffed with your choice of tuna or chicken.
Tender chunks of white meat baked in a light sauce with fresh market vegetables.
Twin medallions of tenderloin topped with Dungeness crab meat, asparagus and béarnaise sauce.
Fresh and served over a bed of fennel with wild rice.
Paper thin crepes filled with the finest seafood, with mornay sauce.
One of our most popular items served with poached egg and mushroom sauce.
Sautéed with chardonnay, fresh lemon and capers.
Medallions of Filet Mignon with sautéed onions topped with mozzarella cheese and served with vegetables.
Two poached eggs over creamy spinach in a sauce boat topped with crumbled blue cheese and chopped bacon.
Our Chef 's pièce de résistance. Poached eggs over medallions of filet mignon with béarnaise sauce on a toasted English muffin.
Served with maple syrup and butter plus your choice of the following toppings: blueberries, bananas, cherries, strawberries, or banana foster.
Succulent prawns with a classic cocktail sauce.
Delicate, golden brown, with remoulade and pico de gallo.
Lightly fried with our very own jalapeño jelly.
Served with our signature cocktail sauce.
Served with our signature cocktail sauce.
Steamed - With tomato, garlic & butter sauce. Baked - Breaded, topped with bacon bits.
Topped with fennel chardonnay cream sauce.
Our Chef 's homemade creation.
Refreshing as a Spanish breeze, a light, cool soup with tomatoes, green sweet peppers, and cucumbers.
Caesar of the Ritz first created this pureed potato and leek soup, garnished with chives, laced with cream and a touch of sherry.
Rich beef flavor with toasted croutons and melted Gruyere cheese.
With tuna, egg and chicken salad on a bed of lettuce and avocado.
Prepared to perfection with cucumber dressing and fresh asparagus.
Chopped artichokes, tomato, cucumber, onions, bell peppers, sprinkled with feta cheese, and our famous house dressing.
Assorted fresh fruit with cottage cheese.
Perhaps the best ever, with bacon, egg, tomato, avocado, turkey and crumbled blue cheese.
A delight of salmon, scallops, shrimp with a balsamic vinaigrette dressing.
The subtle flavor of chopped lettuce hearts, white meat of chicken, sesame seeds, Chinese noodles, chopped olives and Mandarin oranges with a soy-sesame vinaigrette.
Delicately crisp butter lettuce with bay shrimp, crabmeat, mushrooms and laced with a light sour cream dressing.
A treat of avocado or papaya deliciously stuffed with your choice of tuna or chicken.
Kalamata olives, red onions, feta cheese, tomatoes, cucumber, red bell peppers, iceburg lettuce, olive oil, and an oregano vinegar dressing with warm pita bread.
A truly classic Caesar with romaine leaves, garlic, anchovies, homemade croutons, fresh grated Parmesan and freshly ground black pepper.
Delicious mélange of turkey, ham, and cheese layered on gourmet bread, dipped in golden egg batter and quickly deep-fried, served with fresh fruit cup.
Lean ground filet mignon cooked exactly to your request, served on a flavorful bun with Swiss cheese and avocado.
With tartar sauce.
Sliced fresh cooked roast beef served on a French roll with au jus.
Topped with roasted bell peppers and feta cheese on sourdough bread.
Sautéed chicken breast with avocado and blue cheese on sourdough bread.
With bacon, lettuce and tomato. Choice of bread.
Choice of tuna, egg, bay shrimp or chicken salad.
Charbroiled salmon filet served on a brioche roll with lemon caper sauce.
Petite filet mignon precisely grilled to your request with béarnaise sauce.
Served with a peppercorn sauce.
Sauteed with Chardonnay, fresh lemon and capers.
Sautéed with chardonnay, fresh lemon and capers.
A premium 8 ounce steak sautéed with fresh onions and mushrooms.
Fresh market vegetables du jour.
Tender chunks of white meat baked in a light sauce with fresh market vegetables.
An epicurean delight made with Canadian bacon, poached eggs and hollandaise sauce.
Succulent prawns with a classic cocktail sauce.
Tenderly chilled lobster with your choice of traditional Cocktail sauce or Dijon mustard sauce.
Lightly fried with our very own jalapeño jelly.
Served with our signature cocktail sauce.
Our Chef's specialty.
The aristocrat of oysters, baked with our special Pernod-spinach topping, glazed with hollandaise sauce.
Served with our signature cocktail sauce.
Delicate, golden brown, with remoulade and pico de gallo.
A favorite, served with toast points, cream cheese, baby gherkins, diced red onions, and capers.
A gourmet delight, with chopped walnuts, spinach, in a classic garlic-shallot butter sauce.
Topped with fennel chardonnay cream sauce.
Heirloom cherry tomatoes, artichoke hearts and mozzarella cheese.
Quoted daily.
A truly classic Caesar with romaine leaves, garlic, anchovies, homemade croutons, fresh grated Parmesan and ground pepper
Kalamata olives, red onions, feta cheese with olive oil and warm pita bread
Chopped tender hearts of romaine tossed with palm hearts, artichoke hearts, cherry tomatoes, and feta cheese. Finished with home made croutons and a vinaigrette
Our Chef's daily creation.
Rich beef flavor with toasted crouton and melted gruyere cheese.
Caesar of the Ritz first created this puréed potato and leek soup, garnished with chives, laced with cream and a touch of sherry.
Refreshing as a Spanish breeze, a light, cool soup with tomatoes, green sweet peppers and cucumbers.
Expertly flambéed with wine and garlic.
Garden fresh, steamed and served with hollandaise sauce.
Sautéed with oil, garlic or steamed.
Prepared fresh at your table, crisp spinach leaves, with a hot bacon vinegar dressing.
Lovingly prepared medallions of filet mignon, prepared tableside with shallots, French mustard and red wine demi-glaze.
A 12 ounce New York steak with a black pepper crust, flamed with cognac with shallots and a cream sauce prepared tableside.
Topped with toasted almonds and lemon butter sauce.
Sautéed with Chardonnay, fresh lemon and capers. Served with seasonal vegetables and wild rice.
Sautéed shrimp with Chardonnay, garnished with roasted red peppers and asparagus and served over wild rice.
Fresh and served over a bed of fennel with wild rice.
A spectacular combination, sautéed in Brandy infused cream sauce.
In a light parmesan cream sauce with tender shrimp.
A perfection in flavor with a classical mixture of roasted garlic, tart lemon, tender herbs over linguini pasta.
Tender chunks of lobster baked in a light sauce with fresh market vegetables.
8 to 10oz, served with drawn butter
Over steamed linguini with diced bell pepper.
A delicious medley sautéed with shiitake mushrooms, diced tomatoes and finished with a brandied infused cream sauce, served over linguini pasta.
This is an elegant and easy dish to enjoy, a creamy mustard sauce with tender mushrooms and everything simmered to perfection.
Tender chunks of white meat baked in a light sauce with seasonal market vegetables.
A classic cooked with marsala wine, mushrooms & a demi-glace.
Cooked in Pinot Noir reduction with onions, celery, carrots, garlic and bacon.
With rosemary sautee leeks and diced tomato and ham.
A stuffed chicken breast with lobster meat, fresh spinach, mozzarella cheese & tarragon cream sauce.
Slowly roasted duck over wild rice accompanied by L'Orange sauce.
A full roast rack of lamb, nestling in an herb crust, carved tableside with a bouquetiére of fresh vegetables.
Served with rosemary reduction. So tender it just falls off the bone.
Our Famous Signature Creation. The tenderest veal, complimented with avocado and a delicate mousseline sauce.
Classic tender veal with asparagus, Dungeness crabmeat and Béarnaise sauce.
With apple and pear chutney.
Please allow 20 minutes for proper preparation or order when ordering your entrée.
The classic steak, 12 ounces Angus beef, charbroiled.
10 ounce charbroiled to your taste with our classically prepared béarnaise sauce.
Charbroiled to your taste.
Prepared with shallots and Pino Noir. Just falls off the bone.
Twin medallions of tenderloin topped with lobster and asparagus and covered with Béarnaise sauce.
Roasted tenderloin of beef, carved tableside with Bordelaise Sauce and a bouquetiére of fresh vegetables.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.