The Ritz

Dinner

Appetizers

The Ritz Egg 16.50

Filled with chived Smoked Salmon "Scramble" & topped with Russian "Sevruga" Caviar

Maryland Lump Crab Cake 16.50

Lump Crab with finely diced Onions & Peppers Pan-sautéed & served on a Bed of Roasted Tomato Coulis

Hudson Valley Foie Gras 20.00

Seared with Port Wine & topped with Wild Lingonberries

Norwegian Smoked Salmon 20.00

Thinly sliced and served with Onion, Capers & a fresh Dill Sauce, accompanied with Toast Points

Agnolotti Alfredo 15.50

Pillow-shaped Pasta filled with Spinach & Ricotta Cheese Served with fried Mozzarella "Marinara"

Prince Edward Island Mussels 17.00

Steamed in a Broth of Chardonnay with Thyme, Parsley, Garlic, Shallots & Cream

Scampi Provengale 20.00

Skillet-seared with toasted Garlic Butter, White Wine, diced Tomatoes & finished with a touch of Marinara

Escargots "en Crôute" 16.00

Baked in individual Crocks under a flaky Puff-pastry Crust with Walnuts, Parsley, Lemon Juice, Garlic & Red Wine

Seared Cajun-rubbed Ahi 16.50

Fanned over a Seaweed Salad & served with a Wasabi & Soy dipping Sauce

The Ritz Favorites

Chicken Parmesan Piero's Style 30.00

Breaded Chicken Breast w/ Plum Tomato, baked w/ Mozzarella & fresh Parmesan Cheese

Piero's Famous Osso Buco 40.00

The Hindshank of Veal Oven-braised until fork-tender and served with Fettuccine Pasta & Veal "Jus"

House Specialties

Roast Rack of Colorado Lamb with Rosemary Jus 42.00

Seasonal Vegetables & Ritz Potatoes

Filet Mignon Bearnaise 40.00

Served w/ an Artichoke Bottom topped with Bearnaise Seasonal Vegetables & Ritz Potatoes

Filet Mignon & Maine Lobster Tail 48.00

Served on a grilled Portobello Mushroom Ritz Potatoes & Seasonal Vegetables

Veal Chop Milanese 44.00

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

Bavarian Sauerbraten w/ Crisp German Potato Pancakes 29.00

Sweet Sour Red Cabbage & Gingersnap Sauce laced with Sour Cream

Aged Prime New York Steak 42.00

18oz. Cut Char-broiled & served with Mr. G's Potatoes & Seasonal Vegetables

Everyday Classics

Whole " Kosher" Chicken 28.00

Rotisserie-roasted then de-boned tableside Ritz Potatoes & Seasonal Vegetables

Whole Imported Dover Sole 42.00

Sautéed on-the-bone with Capers, Lemon & brown "Meunière" Butter, then filleted in the Kitchen

The Original "Scandia" Filet of Veal "Oskar" 36.00

Topped with peeled fresh Asparagus, Dungeness Crab Legs & Sauce Béarnaise. Served with Ritz Potatoes & Seasonal Vegetables

Grilled Calf’s Liver & Onion Straws 28.00

Served over wilted Spoonleaf Spinach with a Rasher of crisp Applewood-smoked Bacon

Filet of Lake Superior Whitefish 34.00

Pan-seared in Olive Oil &Lemon, Seasonal Vegetables & Ritz Potatoes

Grilled Calf’s Liver & Onion Straws 28.00

Served over wilted Spoonleaf Spinach with a Rasher of crisp Applewood-smoked Bacon

Filet of Lake Superior Whitefish 34.00

Pan-seared in Olive Oil &Lemon, Seasonal Vegetables & Ritz Potatoes

Filet of Atlantic King Salmon 32.00

Poached in Chardonnay Court-bouillon, then draped with Three-Mustard Caper Sauce Served on a bed of Spoonleaf Spinach with Ritz Potatoes

Rotisserie-Roasted Duck 30.00

Presented crispy with a compote of warm Gala Apples, sweet sour Red Cabbage & Lingonberry Sauce