Rick's Cafe Boatyard

Rick's Cafe Boatyard

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Dinner Menu

Download Dinner Menu PDF

    • Appetizers

    • Baked Goat Cheese

      12

      Fresh goat cheese rolled in crouton crumbs over marinara sauce with Pistachio Pesto French bread.

    • Calamari

      12

      Tender tempura fried strips with ancho chili aioli. A must have for all true seafood lovers!

    • Hawaiian Sashimi Tuna

      17

      Togarashi seared, sesame-seaweed salad, miso-ginger, oyster sauce, sriracha, plum glaze and wasabi.

    • Crab Stuffed Mushrooms

      14

      Sizzling from the wood oven with mozzarella and Mornay sauce.

    • Maryland Crab Cakes

      24

      Two blue crab cakes with shrimp and avocado relish, Joe’s mustard and spinach artichoke sauce.

    • Rico's Dip

      12

      Spicy chicken, green onions, black olives, guacamole, sour cream and tomatoes smothered in co-jack cheese served with red, white and blue tortilla chips and salsa.

    • Chicken Cordon Bleu Fingers

      12

      Rolled with ham and Swiss, breaded, and fried. Served with Joe’s mustard sauce.

    • Jumbo Shrimp Martini

      18

      Five jumbo shrimp served with spicy cocktail sauce.

    • Barbecue Pork Nachos

      12

      Smoked pork butt, John Tom’s barbecue sauce, jalapeños, pickled red onions, Colby jack, sour cream on tri-colored tortilla chips.

    • Chef’s Combination

      25

      Tempura fried calamari, jumbo fried shrimp, and chicken cordon bleu fingers.

    • Chicken & Pasta

    • Pan Seared Duck Breast

      27

      Marinated in fresh rosemary, lemon, red-wine vinegar and olive oil. Pan seared and finished with a port and cherry demi-glace. Served with herbed Yukon gold mashed potatoes.

    • Cuban Chicken

      16

      Marinated in mojo criollo and mesquite grilled. Served with black bean chili, basmati rice, pico de gallo and charred corn salsa.

    • Teriyaki Chicken

      15

      Mesquite grilled with ginger-teriyaki and slice pineapple. Served with sun-dried tomato rice.

    • Parmesan Chicken Fettuccini

      16

      Breaded chicken baked with marinara and mozzarella; served on fettuccine Alfredo.

    • Maryland Blue Crab Ravioli

      26

      Tossed in apricot-mustard sauce and served with a crab cake.

    • Shrimp and Scallop Linguine

      28

      In basil pesto cream sauce with wild mushrooms, sun-dried tomatoes, snow peas and prosciutto.

    • Jumbo Shrimp Scampi

      24

      Served in garlic butter, Roma tomatoes, fresh herbs, Chardonnay and linguine.

    • Shrimp and Sausage Rustica

      22

      In a vodka-tomato cream sauce with penne, Parmesan and green onions.

    • Raspberry Chicken

      16

      Sautéed with onion, tomatoes, mushrooms, Chambord cream and fresh raspberries. Served with sun-dried tomato rice.

    • Five Pepper Chicken Fettuccini

      16

      Red, yellow, and green peppers, lemon-pepper and green onions tossed in Alfredo sauce.

    • Linguine Roma

      14

      Roasted garlic butter, fresh basil, Roma tomatoes, green onions and Chablis tossed over linguine with fresh Parmesan.

    • Signature Seafood

    • Hawaiian Bigeye Tuna

      35

      Grilled with sea salt, pepper, and extra virgin olive oil. Served with fennel-orange-mint relish, Cuban mojo rojo and Yukon gold mashed potatoes.

    • Loch Duart Scottish Salmon

      32

      Seasoned and mesquite grilled with lemon butter. Served with roasted tomato bruschetta and fresh mozzarella, balsamic glaze and Yukon gold mashed potatoes.

    • Cajun Louisiana Catfish Filets

      22

      Seared blackened style; served with remoulade sauce, coleslaw and steak fries.

    • Spicy Plum Glazed Jumbo Shrimp

      22

      Mesquite grilled and served with blue nori relish and coconut rice.

    • Fried Louisiana Catfish Filets

      22

      A house favorite deep fried, served with steak fries, tropical tartar sauce and coleslaw.

    • Florida Mahi-Mahi

      30

      Mesquite grilled with Asian pesto and served on a bed of soba noodles tossed with stir-fry vegetables and black bean soy vinaigrette. Garnished with sesame seaweed.

    • Atlantic Salmon Roulades

      32

      A house favorite! Rolled in spinach and Boursin cheese; then fired in our wood oven. Served with Mornay sauce and herbed Yukon gold mashed potatoes.

    • Grilled Fisherman's Platter

      40

      Atlantic salmon, half lobster tail, jumbo shrimp and scallops mesquite grilled with lemon butter. Served with coconut rice.

    • Tempura Fried Jumbo Shrimp

      24

      Served with remoulade sauce, jalapeño-mango glaze, and coconut rice.

    • South American Lobster Tails - One Tail

      28

      Fired in a wood oven, served with clarified butter, and herbed Yukon gold mashed potatoes.

    • South American Lobster Tails - Two Tails

      45

      Fired in a wood oven, served with clarified butter, and herbed Yukon gold mashed potatoes.

    • Jumbo Diver's Sea Scallops

      30

      Mesquite grilled and served with warm bacon vinaigrette, green onion relish and herbed Yukon gold mashed potatoes.

    • North Carolina Rainbow Trout

      25

      Mesquite grilled with lemon-herb butter. Served with broccolini, red peppers, and snow peas sautéed in toasted almond bacon butter and Yukon gold mashed potatoes.

    • Florida Red Grouper

      33

      Blackened Cajun style, then topped with shrimp étouffée, served with sun-dried tomato rice.

    • From the Steamer

    • Alaskan Red King Crab Legs

      MP

      One and one-half pounds served with clarified butter.

    • Shrimp or Salmon Steamer

      27

      Served with fresh steamed vegetables and basmati rice.

    • Live Maine Lobster

      MP

      Available in several sizes, steamed or broiled with clarified butter. Choose your own!

    • Vegetarian Steamer

      17

      Fresh steamed vegetables and basmati rice.

    • Blue Point Oysters

    • Oyster Shooter

      7

      Chilled rocks glass with an oyster, cocktail sauce, and Stolichnaya jalapeño vodka.

    • Rockefeller

      18

      Five oysters baked with Pernod liqueur, creamed spinach, and Parmesan cheese.

    • Chilled on the Half Shell

      18

      Six oysters served with spicy cocktail sauce.

    • Soups & Salads

    • Chef's Soup of the Day

      6
    • New England Seafood Chowder

      6
    • Chicken & Andouille Gumbo

      6
    • Maryland Crab Cake Salad

      18

      Artisan lettuce, blue nori relish, sesame-ginger vinaigrette, Sriracha aioli and wonton crisps.

    • Traditional Greek Salad

      12

      Topped with feta and Kalamata olives.

    • Smoked Salmon Salad

      18

      Romaine hearts, Mandarin oranges, toasted almonds, co-jack, tomatoes, and onion in raspberry-ranch dressing and topped with chilled smoked salmon.

    • Wedge of Iceberg

      8

      Bleu cheese dressing & crumbles, Bermuda onion, Roma tomato, and fresh ground black pepper.

    • House or Caesar Salad

      6
    • Traditional Caesar

      8
    • Bleu Cheese Broiled Steak Salad

      18

      Pepper seared sirloin is broiled with bleu cheese butter. Served on Artisan lettuce with candied walnuts, pears, and sherry vinaigrette.

    • Southwest Chicken Salad

      14

      Artisan lettuce, charred corn salsa, roasted poblano, tossed in Ranch dressing. Topped with roasted red pepper aioli, tortilla strips, co-jack cheese, and grilled chicken.

    • Tuscan Grilled Chicken Salad

      14

      Romaine lettuce, fresh mozzarella, grape tomatoes, basil, pickled red onions, olive oil, and roasted garlic-balsamic vinaigrette. Topped with grilled chicken.

    • Wood Fired Pizzas

    • Roasted Garden Tomato

      14

      Roasted yellow and red grape tomatoes, fresh basil, pistachio pesto, parmesan, and mozzarella.

    • BBQ Chicken

      12

      John Tom's barbecue sauce, charred corn salsa, and co-jack cheese.

    • Chicken Tostada

      14

      Spicy black beans, pico de Gallo, ranch dressing, co-jack cheese, chopped lettuce, and tortilla crisps.

    • Italian Grilled Vegetable

      13

      Grilled zucchini, yellow and red peppers, eggplant, mozzarella, parmesan, goat cheese, pine nuts and pistachio pesto.

    • Traditional

      14

      Italian sausage, pepperoni, mushrooms, and fresh herb marinara.

    • Flatbreads

    • Pomodoro

      12

      Roasted red and yellow Italian tomatoes, basil, pickled red onions, fresh mozzarella, pesto and balsamic glaze.

    • Tuscan Tuna

      14

      Italian style tuna salad with roasted tomatoes and fresh mozzarella.

    • Smoked Salmon & Roasted Poblano

      15

      House smoked salmon, roasted poblanos, co-jack, jalapenos, green onions, and roasted pepper aioli.

    • Steaks & Chops

    • Creole Crab Filet - 4 oz.

      30

      A Filet Mignon stacked with a crab cake, then smothered in shrimp étouffée, served with sun-dried tomato rice.

    • Creole Crab Filet - 8 oz.

      46

      A Filet Mignon stacked with a crab cake, then smothered in shrimp étouffée, served with sun-dried tomato rice.

    • Pork Ribeye Chop - One Chop

      18

      8 oz. pork ribeye chop mesquite grilled with roasted garlic butter.

    • Pork Ribeye Chop - Two Chops

      26

      8 oz. pork ribeye chop mesquite grilled with roasted garlic butter.

    • Prime Rib

      35

      * Only available Friday and Saturday after 4 p.m. *

      16 ounces, slow-roasted for tenderness and served with au jus and horseradish sauce.

    • 14 oz. New York Strip

      35
    • 12 oz. Ribeye Steak

      32
    • 8 oz. Filet Mignon

      35
    • 8 oz. Surf and Turf

      50

      Filet mignon and South American lobster tail mesquite grilled with roasted garlic butter.

    • Sandwiches

    • Island Grilled Chicken

      10

      Marinated in teriyaki with grilled pineapple and chips.

    • Grilled Hawaiian Tuna Sandwich

      16

      Served on a kaiser bun with caramelized onions, kale salad, lemon-sage aioli and fruit salad.

    • Boatyard Burger

      12

      1/2 lb. of premium Black Angus Beef burger grilled with house seasoning and Swiss cheese. Served with chips.

    • Prime and Cheddar

      15

      1/2 lb. of shaved prime rib, pan seared, on grilled marble rye and Cheddar. Served with horseradish sauce and chips.

    • Smoked Pulled Pork

      12

      A heaping 12 oz. of house smoked pork topped with chili fried onions on a kaiser bun. Served with barbecue sauce and coleslaw.

    • Fried Grouper Reuben

      18

      Tempura fried grouper, on grilled marble rye, Swiss, coleslaw, Thousand Island dressing, served with chips.

    • Pork Tenderloin

      10

      Served wood grilled with house seasoning or Southern fried with chips.

    • Coastal Grilled Fish Sandwich

      18

      Mesquite grilled grouper with lemon-herb butter. Served on a kaiser bun with lemon-sage aioli and coleslaw.

    • Fried Louisiana Catfish

      13

      Focaccia bread, tartar sauce, coleslaw and chips.

    • Islamorada Mahi-Mahi

      16

      Blackened Cajun style, roasted red pepper aioli, chili fried onions with fresh fruit salad.

    • Buffalo Chicken Sandwich

      10

      Tempura breaded and deep fried; tossed in Frank's Hot sauce. Served with chips and ranch dressing.

    • Maryland Crab Cakes

      24

      Two crab cakes on Focaccia bread, served with Joe's mustard sauce and chips.

 

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