LUNCH MENU
(served 11:30am-3:00pm, Tuesday~Friday)
Celebrating 25 Years Ago
Cup of Soup
Lobster Bisque 5.95
Pasta E Fagioli 4.50
Wild Mushroom “Cappuccino” 6.00
Salads
The Ritz Salad 6.50 Romaine, Belgian Endive, Chives, Watercress, Canadian Coral Bay Shrimp, Hard-boiled Egg, Ripe Tomatoes & “Ciabatta” Croutons, tossed with Olive Oil, Tarragon Apple Cider Vinegar & a touch of Dijon Mustard
Chopped Maui Onion 8.00 Tomato & Avocado, Hearts of Palm & Mozzarella in a Pear Cassis Vinaigrette
“Caesar of the Ritz” 5.75 Cut Romaine w/our traditional Caesar Dressing, Parmesan Cheese & Garlic Croutons
Sandwiches
“Han’s” Original “Ritz” Burger 7.50 With Bacon, American Cheese & Thousand Island Dressing
French Dip Sandwich 12.00 Grilled Onions, Creamed Horseradish & Au Jus
Broiled 8oz. Top Sirloin Steak Sandwich 12.95 With Crisp Onion Straws
All Sandwiches are garnished with your choice of French Fries or Peanut Cole Slaw and a Pickle
Hot Entrees
Skillet-browned Roast Beef Hash – Topped with a Poached Egg, then draped with Sauce Béarnaise 9.50
Beer-battered “Fish ‘n’ Chips” of Alaskan Halibut – Peanut Cole Slaw & French Fried Potatoes 11.95
Grilled Calf’s Liver with Crisp Onions & Bacon – Presented on thin-sliced sautéed Pippin Apples 11.50
DiBella’s Spaghetti & Meatball – Served with Marinara Sauce & Garlic Bread 12.50
Musco’s Rigatoni - Tubular-shaped Pasta w/ Marinara or Arrabiata Sauce 10.50
Meatloaf – Topped w/ Mushroom Sauce &served w/Sautéed Spinach 12.95
Cold Entrees
Cold Poached Salmon – Mustard Dill Sauce, Cucumber Salad, Celery Root Slaw & Tomato Wedges 14.50
The Mariner Salad 16.00
Fresh Maine Lobster, Gulf Prawns, Dungeness Crab & Bay Shrimp on a bed of Romaine Lettuce w/Ritz Dressing
Asian Chicken Salad 12.75
Napa Cabbage, Iceberg Lettuce, Green Onions, Cilantro, Daikon Sprouts, Snow Peas, Julienne of Cucumbers, Almonds, Sesame Seeds, Pickled Ginger, Orange Segments & Rice, Noodles, served w/a Ginger Vinaigrette Dressing
Classic “Cobb” Salad 11.95 Rotisserie-roasted Chicken, Iceberg, Tomatoes, Avocado, Bleu Cheese, Egg, Bacon, Croutons & Ritz Dressing
Daily Features
Tuesday: Two Ground Beef Street Tacos with Onions, Cilantro & Salsa 5.00
Wednesday: Ricotta Cheese & Spinach Ravioli with Marinara Sauce 5.00
Thursday: Cup of Soup du Jour or Salad with Chef’s Selection Half Sandwich 5.00
Friday: Catch of the Day – Check w/your Server for Today’s Fresh Fish Market Price
$2.00 Well Cocktails & House Wine with any Lunch Entree Purchase
No Substitutions, Split Plates or Other Discounts
Celebrating Now
Bowl of Soup
Lobster Bisque 10.00
Pasta E Fagioli 9.50
Wild Mushroom “Cappuccino” 10.00
Appetizers
Seafood Cocktails – Our Seafood Cocktails are served over diced Celery with Cocktail & Mustard Sauces
Dungeness Crablegs 21.00
Maine Lobster 21.50
Lobster, Crab & Shrimp Combination 21.50
“The Ritz Egg” – With chived Smoked Salmon “Scramble” & topped w/Caviar 16.50
Baby Back Rib Appetizer - First smoked, then baked & basted w/Arthur’s Secret Barbeque Sauce 13.00
Salads
Heart of Romaine, Au Bleu 10.95
The crisp Center, dressed with a Sourcream-style of Imported Crumbled Blue Cheese
The “Ritz Cobb” Salad – Iceberg, Tomato, Avocado, Egg, Bacon, Artichoke Hearts, Corn & diced Lobster Tails 21.50
Lamb Salad - Field Greens, White & Red Endive, Jicama, dried Cranberries, Tomatoes, Orange Segments 17.95
& Feta Cheese with a Red Wine Vinaigrette topped with New Zealand Lamb Chops
Guilt Free
Blackened Ahi Tuna Salad – Ahi Tuna seared-rare, mixed Field Greens, Artichoke Hearts, Carrots, 16.95
Green Beans, Almonds and Red Bell Peppers, tossed in an Asian-style Vinaigrette (319 Cal)
Fish Tacos – Two soft Corn Tortillas with Cabbage, Radishes & Cilantro, tossed in a Chipotle Aioli 13.95
Served with Black Beans & Spanish Rice (548 Cal)
Fry’s Turkey Club – With crispy Bacon, Avocado, LTO & Mayo on Toasted Wheat w/ Fresh Fruit (554 Cal) 11.95
Chicken Meatballs & Angel Hair Pasta – Chopped Tomatoes, Garlic & Basil (590 Cal) 12.25
Entrees
Broiled Center-cut of Fresh Swordfish – Draped with Tomatoed Sauce Béarnaise 18.00
“Shrimp Scampi” Skillet-seared w/toasted Garlic Butter, White Wine, diced Tomatoes & a touch of Marinara 20.00
Poached Filet of Atlantic Salmon – On Baby Spinach, draped w/Three-Mustard Caper Sauce 15.50
Pan-sautéed “Barramundi” – Australian Seabass over fresh Asparagus & Spoonleaf Spinach, 19.50
Served with Sauce Beurre Blanc
Seafood “Grill” – Broiled skewer of Shrimp, Scallops, Swordfish, Halibut & a Crab Cake w/Remoulade 21.75
Peppered Grenadines of Filet Mignon 19.00
Medallion of Pan-seared, Pepper-crusted Filet Mignon with “Diane” Sauce & Seasonal Vegetables
Sandwiches
The “Ritz” Kobe Burger 17.50
9oz. ground “Kobe Beef” Sirloin Char-broiled & served on a grilled French Onion Roll, American Cheese, Apple-wood Smoked Bacon, Lettuce, Red Onion, Tomato & French Fries
French Dip Sandwich – Grilled Onions, Creamed Horseradish & Au Jus 17.00
Prime Top Sirloin Steak Sandwich 22.00
12oz. Steak served open-faced on grilled Hoagie Bread, topped with crisp Onion Rings & Peanut Cole Slaw
A Taxable 18% Service Charge will be added to all parties of 8 or Larger
Split Plate Charge $4.00