Dinner Menu

(served 5:30pm-10pm, Tuesday~Thursday, 5:30pm-11pm Friday, Saturday 5pm-11pm)

Appetizers

“Puttin’ On The Ritz” Egg 16.50 Filled with chived Smoked Salmon Scramble & topped with Caviar.

Complimented with a shot of Ice-cold “Stolichnaya” Vodka

“Maryland” Lump Crab Cake 17.50 Lump Crab with finely diced Onions & Peppers
Pan-sautéed & served on a Bed of Dijonnaise Sauce

Seared Ahi Tuna 16.50 Seaweed Salad, Soy Ginger Sauce, Wasabi & Ginger

Fettuccine w/Prosciutto 12.00 Alfredo Sauce and Parmesan Cheese

Norwegian Smoked Salmon 22.00 Thinly sliced and served with Onion, Capers & a fresh Dill Sauce Accompanied with Toast Points

Escargots “en Crôute” 17.00 Baked in individual Crocks under a flaky Puff-pastry Crust with Walnuts, Parsley, Lemon Juice, Garlic & Red Wine

Linguine with Steamed Manila Clams 16.75 Thin Ribbon Pasta in an aromatic broth of Chardonnay, Shallots & Garlic

“Scampi Provençale” 20.00 Skillet-seared with toasted Garlic Butter, White Wine, diced Tomatoes & finished with a touch of Marinara

Seafood Cocktails

Seafood Cocktails are served over diced Celery with Cocktail & Mustard Sauces

Dungeness Crab 21.00

Maine Lobster 21.50

Lobster, Crab & Shrimp Combination 21.50

Colossal Prawn Cocktail 19.95 spiced with fresh Horseradish & Tabasco

The Carousel

A Lazy-Susan laden with Akvavit-cured Gravlax, Smoked Idaho Trout, Gulf Shrimp, Dungeness Crab Legs, Shelled Maine Lobster Claws, Duck Liver Paté, Parma Prosciutto Ham & “Tartare” of Filet Mignon.

Served for two or more only 21.50 per person

Soups

All soups prepared fresh with fresh ingredients that day when available.

Our Chef’s Daily Soup Selection 9.50 Please ask your server for today’s selection

Pasta E Fagioli 9.50 Savory Pasta & Bean Soup – Peasant style

Wild Mushroom “Cappuccino” 9.50 Served with a Parmesan Cheese Straw

Maine Lobster Bisque 10.00 Laced with Sherry & Cognac

Salads

The Ritz Salad 12.75 Cut Romaine, Belgian Endive, Chives, Watercress, Canadian Coral Bay Shrimp, Hard-boiled Egg, Ripe Tomatoes & “Ciabatta” Croutons are tossed with Olive Oil, Tarragon Apple Cider Vinegar & a touch of Dijon Mustard

Ray’s Starter Salad 9.50 Romaine Lettuce, Tomato & Cucumber with Mustard Vinaigrette

“Caesar of the Ritz“ 10.75 Cut Hearts of Romaine with our traditional Caesar Dressing, Parmesan Cheese & Garlic Croutons

Maui Onion, Tomato & Avocado 12.75 Maui Onion, Organic Tomato, Hearts of Palm, Avocado & Mozzarella tossed in a Pear Cassis Vinaigrette

Heart of Romaine au Bleu 10.95 The crisp Center, dressed with a Sourcream-style of Imported Crumbled Blue Cheese, Tomatoes & Croutons

Spring Mix Salad 11.75 Sonoma Goat Cheese, Caramelized Walnuts & Pear Vinaigrette

The Mariner Salad 24.95 Fresh Maine Lobster, Gulf Prawns, Dungeness Crab & Bay Shrimp on a bed of Romaine Lettuce w/ Ritz Dressing

Fish and Seafood

Seared Scallops & Prawns 36.00 Served over Vegetable Risotto & a Trio of diced Bell Peppers with a Chardonnay Lime Sauce

Filet of Atlantic Salmon 32.00 Poached in Chardonnay Court-bouillon, then draped with Three-Mustard Caper Sauce on a bed of Spoonleaf Spinach

Pan-Sautéed “Barramundi” 34.00 Australian Seabass served over fresh Asparagus, Spoonleaf Spinach, Mushrooms & Sauce Beurre Blanc

Whole Imported Dover Sole 48.00 Sautéed on-the-bone with Capers, Lemon & Brown Meuniere Butter, then filleted in the Kitchen

Pacific Swordfish 36.00 Center-cut on a bed of Whole Grain Mustard Sauce Seasonal Vegetables

Bouillabaisse Pasta 38.00 Lobster, Shrimp, Crab, Scallops, Monkfish, Mussels & Clams simmered in a Tomato Saffron Broth over Linguine Pasta

Fresh Alaskan Halibut 36.00 Ask your Server for Tonight’s Preparation

Sides

Your Choice 4.50

Spoonleaf Spinach
Pasta With Marinara Sauce
French Fries
Mashed Potatoes

Entrées are generously garnished and are also accompanied with Creamed Corn, Au Gratin.

Steaks, Chops, Chicken

Steak Diane 40.00 Filet Mignon skillet-seared & de-glazed with Cognac, Dijon Mustard & a touch of Cream

Prime Sirloin Steak 35.00 Grilled & heaped high with crisp Onion Straws & served with Seasonal Vegetables

32 oz Prime Rib Eye Steak 65.00 Char-broiled bone-in Rib Steak – Can also be served Blackened – check w/ your server

“Full-Bone” Veal Chop 46.00 Served Char-broiled with Truffle “Jus” & Seasonal Vegetables

16 oz. Prime New York Steak 46.00 Char-broiled & served with Seasonal Vegetables

Filet Mignon Bearnaise 42.00 Served w/ an Artichoke Bottom topped with Bearnaise & Seasonal Vegetables

Grilled Calf’s Liver & Onion Straws 30.00 Served over wilted Spoonleaf Spinach with a Rasher of crisp Applewood-smoked Bacon

Milan’s Osso Bucco 42.00 Hindshank of Veal Oven-braised until fork-tender server with Fettuccine Pasta & Veal “Jus”

Roast Rack of Colorado Lamb with Rosemary “Jus” 48.00 Garnished with crisp Onion Straws & Seasonal Vegetables

16 oz. Prime “Bone-in” New York 56.00 Char-broiled to Perfection Kansas City Steak served with Seasonal Vegetables

12 oz. Prime Rib of Beef 30.00 Served with Mashed Potatoes, Horseradish & “Au Jus”
* 16 oz. Available - 35.00

8 oz. Filet on a grilled Portobello Mushroom & Maine Lobster Tail 52.00 Served with Truffle Sauce & Seasonal Vegetables
* Also available Two Maine Lobster Tails 65.00

Full-rack of Baby Back Ribs 38.00 First smoked, then baked & basted w/Arthur’s Secret Barbeque Sauce, w/Peanut Cole Slaw & crisp golden French Fries

Chicken Parmesan 30.00 Breaded Chicken Breast with Plum Tomato, baked with Mozzarella & fresh Parmesan Cheese

A Taxable 18% Service Charge will be added to all parties of eight (8) or larger
Product and Prices subject to change without notice.