Rics Cafe

Crab Cakes

jack's blend of crab with peppers, onions and drizzled with a garlic aioli

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Coconut Shrimp

five jumbo shrimp in a coconut batter deep fried and served with a horseradish-orange marmalade

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Smoked Salmon Platter

smoked salmon served with marble rye toast points capers, sliced tomatoes, sliced red onion and cream cheese

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Bbq Baby Back Ribs

six individual ribs tossed in prickly pear bbq sauce

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Bruschetta

drizzled in a balsalmic reduction

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Stuffed Mushrooms

stuffed with breadcrumbs, onion, celery, and boursin cheese

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Spinach Artichoke Dip

served with tortilla chips

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Jack's Homemade Soup Du Jour

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Garden Salad

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Scalla Salad

romaine with candied pecans, pears, bleu cheese crumbles, diced red onion, tomatoes with a balsalmic vinaigrette

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Traditional Cesar

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Spinach Salad

toasted almonds, strawberries, bacon, feta cheese, avacado with a poppyseed dressing

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B-l-t Salad

iceberg wedge topped with diced bacon, tomato, onion and bleu cheese dressing

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King Crab Legs

one pound served with drawn butter

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Rosemary Oven Roasted Half Chicken

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Horseradish Encrusted Salmon

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Honey Chipotle Bbq Baby Back Ribs

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Pan Seared Sea Scallops

with a champagne buerre blanc

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Pasta Primavera

sun dried tomatoes, onions, mushrooms, broccoli and carrots in a provencal sauce over fetuccini,

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Cajun Pasta

andouille sausage, chicken, shrimp, bell peppers and onions in a cajun cream sauce over penne

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Grilled Boneless Pork Chop

with an apricot chutney

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Fillet Mignon

charbroiled beef tenderloin with a bordelaise sauce

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Charbroiled New York Strip

a grilled new york topped with a boursin cheese and port wine reduction

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