Appetizers

Russian Sevruga Caviar 70.00 an ounce Accompanied with Toast Points, finely minced Onions, Egg Mimosa & Sour Cream

Soups

Our Chef's Soup Selection for Today 9.00 Ask your server for today's selection	Pasta E Fagoli 9.00 Pasta & Bean Soup - Peasant Style
Wild Mushroom "Cappuccino" 9.00 Served with a Parmesan Cheese Straw	Maine Lobster Bisque 9.50 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 Dijon Mustard

Roquefort Salad 16.25 A wedge of Roquefort Cheese on a Beefsteak Tomato with, Arugula, draped w/ a Mustard & Balsamic Vinaigrette

"Caesar of the Ritz" 10.75 Cut Hearts of Romaine w/ our traditional Caesar Dressing, Parmesan Cheese & Garlic Croutons

Spring Mix Salad 11.75 Mixed Garden Lettuces with Sonoma Goat Cheese, Pears & Walnut Oil Vinaigrette

Boston Bibb & Belgian Endive 13.25 Tossed with Watercress, Crumbled Roquefort & Balsamic Vinaigrette, garnished with Walnuts

Organic Tomatoes & Mozzarella 12.25 Aged Balsamic Vinegar, Extra Virgin Olive Oil, & garnished with roasted Pine Nuts

Piero's Special Salad 16.25 Jumbo Prawns diced on a bed of fanned Avocado with a Mustard Vinaigrette
Maui Onion, Tomato & Avocado 12.75 Maui Onion, Organic Tomato, Hearts of Palm & Avocado tossed in a Pear Cassis Vinaigrette	Imported Fresh Anchovy Salad 15.75 Served over diced Organic Tomatoes, Maui Sweet Onions & shaved Parmesan w/ White Balsamic Cassis Vinaigrette

The ritz Favorites

Chicken "Parmesan" Piero's Style Breaded Chicken Breast w/ Plum Tomato, baked w/ Mozzarella & fresh Parmesan Cheese

30.

"Piero's"Famous Osso Buco The Hindshank of Veal Oven-braised until fork-tender and served with Fettuccine Pasta & Veal "Jus"

42.

House Specialties

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

Filet Mignon & Austrailian lobster Tail 64.00 Served on a grilled Portobello Mushroom Ritz Potatoes & Seasonal Vegetables

Roast Rack of "Colorado" Lamb with Rosemary "Jus" 48.00 Seasonal Vegetables & Ritz Potatoes

"Full-Bone" Veal Chop 46.00 Served Char-broiled with Truffle "Jus" Seasonal Vegetables & Mr G's Potatoes

Veal "Forestiere" 38.00 Smothered with an array of Wild Mushrooms, Porcini Portobello & Shitake, then finished with a Port Wine Sauce

Veal Chop "Milanese" 46.00 A Full-bone Veal Chop butterflied then pounded thin, breaded & pan sautéed with Lemon Served with Mr. G's Potatoes, Seasonal Vegetables & Marinara Sauce on the side

24oz. Porterhouse Steak 46.00 Char-broiled to the temperature of your choice & served with Mr. G's Potatoes & Seasonal Vegetables

Steak "Diane" 40.00 12oz. Filet Mignon skillet-seared & delgazed with Cognac, Dijon Mustard & a touch of Cream

Prime Sirloin Steak 35.00 Char-Broiled & heaped high with crisp Onion Straws Seasonal Vegetables & Ritz Potatoes

36oz. Rib Eye Steak 45.00 Char-broiled bone-in Prime Rib Steak w/ Mr. G's Potatoes Can also be served Blackened - check w/ your server

Aged Prime New York Steak 44.00 18oz. Cut Char-broiled & served with Mr. G's Potatoes & Seasonal Vegetables

Featured Items

"Piero's" Pasta Special Ask your Server for Tonight's Selection
Surf & Surf & Crab Broiled Maine Lobster Tail, Jumbo Prawns & a Maryland Lump Crab Cake w/ roasted Tomato Coulis	58.

Everyday Classics

Nantucket Day-Boat Scallops Sauté "Belle MeuniÉre" 36.00 Pan-seared w/ Mushroom Brown Butter over Mashed Potatoes & fresh Asparagus
Whole " Kosher" Chicken 30.00 Rotisserie-roasted then de-boned table side Ritz Potatoes & Seasonal Vegetables	Whole Imported Dover Sole 56.00 Sautéed on-the-bone with Capers, Lemon & brown "Meunière" Butter, then filleted in the Kitchen
The Original "Scandia" Filet of Veal "Oskar" 38.00 Topped with peeled fresh Asparagus, Dungeness Crab Legs & Sauce Béarnaise. Served with Ritz Potatoes & Seasonal Vegetables
Grilled Calf’s Liver & Onion Straws 30.00 Served over wilted Spoonleaf Spinach with a Rasher of crisp Applewood-smoked Bacon	Filet of Lake Superior Whitefish 36.00 Sautéed in a toasted Hazelnut Crust topped with Meuniere Sauce
Filet of Atlantic King Salmon 34.00 Poached in Chardonnay Court-bouillon, then draped with Three-Mustard Caper Sauce Served on a bed of Spoonleaf Spinach with Ritz Potatoes
Fresh "Hawaiian" Ahi 38.00 12oz. Sashimi-grade Ahi Tuna on Black Bean Szechuan Sauce w/ Seasonal Vegetables	Pacific Swordfish 38.00 Center-cut served on a bed of Whole Grain Mustard Seed Seasonal Vegetables & Ritz Potatoes
Rotisserie-Roasted Duck in the "Bavarian" Manner 33.00 Presented crisp -- with a compote of warm Gala Apples, sweet sour Red Cabbage & Lingonberry Sauce

Desserts

Harlequin Souffle Half Grand Marnier &Half Belgian Chocolate sauced with Grand Marnier Crème Anglaise	house-made Cheesecake Changes with Season
"Profiteroles" Cream Puffs filled w/ Vanilla Bean Ice Cream, sauced table side with Hot Belgian Chocolate	Raspberry"Crème Brulée " Vanilla Bean Custard, poured over Ripe Berries, then caramelized with two Sugars
Chocolate "wow" Cake On a bed of warm Belgian Chocolate	Sorbet"Martini" A variety of House-made Seasonal Fruit Ices Served with a decanter of Chambord Liqueur
$10.75

The"Chocoholic"Martini Stolichnaya Coffee & Vanilla Vodkas shaken with Marie Brizard Cacao Blanc into a Godiva-rimmed Glass $10.00

Entrées are generously garnished and are also accompanied with Creamed Corn, Au Gratin. Product and Prices subject to change. We kindly Ask That You Refrain From Using Your Cell Phone In the Main Dining Room. A taxable 18% Service Charge will be added to all parties of 8 or larger.