Rick's Steakhouse Menu
Designed by chef Bryan Doell
Starters
SHRIMP COCKTAIL
18
JUMBO SHRIMP POACHED WITH SEASONINGS, CHILLED AND SERVED WITH OUR
HOUSEMADE BLOODY MARY COCKTAIL SAUCE
LAMBCHOP LOLLIPOPS
18
4 SINGLE BONE NEW ZEALAND LAMB CHOPS, GRILLED AND ACCOMPANIED BY
A FRESH CUCUMBER SALAD AND RED WINE DEMI GLACE
COLOSSAL CRABMEAT COCKTAIL
25
5 OZ OF CHILLED COLOSSAL LUMP CRAB SERVED ON A BED OF BABY GREENS
WITH SAVORY MUSTARD SAUCE
CRISPY GINGER PORK BELLY
16
THICK CUT BRAISED PORK BELLY, FRIED CRISPY AND SERVED WITH A SWEET
GINGER TERIYAKI GLAZE
KEY WEST STYLE CRAB CAKES
18
TWO CHEF’S RECIPE CRAB CAKES SERVED ON TOP OF A BED OF BABY GREENS WITH
WITH KEY LIME AIOLI
Salads
CLASSIC CAESAR SALAD
11
CRISP HEARTS OF ROMAINE LETTUCE WITH HOUSE MADE CROUTONS, CLASSIC CAESAR DRESSING AND PARMESAN CHEESE
GARDEN SALAD
11
FRESH MIXED BABY GREENS WITH VINE RIPENED TOMATO, CUCUMBER,
RED BERMUDA ONION, HOUSE MADE CROUTONS, AND YOUR CHOICE OF DRESSINGS
INSALATA CAPRESE
12
SLICES OF FRESH MOZZARELLA AND HEIRLOOM TOMATO WITH BASIL, OLIVE OIL AND SWEET BALSAMIC REDUCTION
Burgers
RICK’S HALF POUND BURGER
24
A PROPRIETARY BLEND OF CERTIFIED ANGUS BEEF BRISKET, SHORTRIB, AND SIRLOIN
TOPPED WITH IMPORTED GRUYERE, HEIRLOOM TOMATO, BABY GREENS, AND OUR HOUSEMADE BLACK TRUFFLE AIOLI
From the Grille
10 OZ CENTER CUT FILET MIGNON
64
16 OZ PRIME NEW YORK STRIP
65
RICK’S 18 OZ ANGUS RIBEYE
72
NEW ZEALAND LAMB CHOPS
42
GRILLED FAROE ISLAND SALMON
40
SPLIT GRILLED 12 OZ LOBSTER TAIL
46
SCARLETT'S CHICKEN
29
Thin sliced all natural chicken breast sauteed with brandy & caramelized shallots with blistered grape tomatoes
SURF AND TURF
18
Add an 8 oz broiled lobster tail to any entree
a la carte
PARMESAN SMASHED POTATOES
6
GRILLED JUMBO ASPARAGUS
7
ROASTED MUSHROOMs
7
SAUTEED SPINACH
7
BEER BATTERED ONION RINGS
7
TRUFFLE FRIES
8
SWEET POTATO FRIES
7
HASSELBACK POTATO
8
Dine. Lounge. Play. Enjoy!
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