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RIckey’s Dinner Menu

Appetizers

Fresh Local Ingredients Presented with Flair

Grilled Chicken Skewers

Four Tamari Marinated Skewered Chicken Strips on a Bed of Spring Mix
with Thai Chili Sauce and Cilantro Oil GF 8.25

Rickey’s Sliders

Two American Kobe Beef Mini Burgers on Soft Pretzel Buns with Lettuce, Tomato, Cheddar or Jack Cheese and Chipotle Aioli GF (No Bun) 9.95

Flat Bread Margherita Pizza

Topped with Olive Oil, Salt and Pepper, Roma Tomatoes, Fresh Basil, Mozzarella
and Parmesan Cheeses 8.95

Rickey’s Fried Calamari

With Rickey’s Cocktail Sauce and Herbed Remoulade 11.95

Rickey’s Mini Crab “Tacos”

Three Crisp Mini Won Ton “Taco” Shells Filled with Dungeness Crab and Asian Cabbage Slaw. Drizzled with Teriyaki and Thai Chili Sauces 12.95

Rickey’s Jalapeno Shrimp

Three Jumbo Shrimp Dipped in Jalapeno Seasoned Tempura Batter, Fried and Served with a Grilled Jalapeno, Fresh Salsa and Sour Cream 12.95

Jumbo Shrimp Cocktail

Four Jumbo Shrimp with Avocado, Lemon and Rickey’s Cocktail Sauce GF 15.95

Rickey’s Dungeness Crab Cakes

Three Mini Dungeness Crab Cakes Pan Seared and Served with Mustard Sabayon,
Cilantro Oil and Daikon Sprouts 15.95

❖ ❖ ❖ ❖ ❖
If you have any dietary requirements or preferences, just ask your server.
GF = Gluten Free
Main Course Split Fee is $3.50 Corkage Charge $15.00 per bottle
18% Gratuity Added to Parties of 6 & Over

Soup & Salad

Seasonal Soup of the Day bowl 6.95- cup 3.95

Rickey’s Salmon Bisque bowl 7.95- cup 4.50

Rickey’s House Salad

Mixed Baby Lettuces, Cherry Tomatoes, Cucumber, Carrots
and House Vinaigrette GF 7.95

Iceberg Lettuce Wedge

With Tomatoes, Bacon and Bleu Cheese Dressing GF 7.95

Caesar Salad

Crisp Romaine Lettuce with Garlic Croutons, Parmesan Cheese,
Chives and Traditional Caesar Dressing 7.95

Rickey’s Spinach Salad

Baby Spinach with Shiitake Mushrooms, Pickled Red Onions,
Bleu Cheese, Bacon and Balsamic Vinaigrette GF 8.45

Insalata Caprese

Buffalo Mozzarella, Roma Tomatoes and Basil Topped with Olive Oil, Reduced Balsamic Vinegar and Salt & Pepper GF 8.95

Rickey’s Asparagus Salad

Mixed Baby Lettuces, Asparagus, Prosciutto and Cherry Tomatoes with Honey Mustard Vinaigrette GF 9.50

Rickey’s Dungeness Crab Cobb Salad

Dungeness Crab Meat, Mixed Baby Lettuces, Bacon, Tomato, Hard Boiled Egg, Crumbled Bleu Cheese and Avocado with Choice of Dressing GF 21.95

Replace Crab with Grilled Chicken Breast GF 16.95

Dressing Choices: Rickey’s House Vinaigrette, Creamy Bleu Cheese,
Classic Caesar, Balsamic Vinaigrette, Ranch or Honey Mustard Vinaigrette

Add Grilled Chicken to any Salad 6.25
Add Grilled Salmon to any Salad 7.95
Add Grilled Shrimp to any Salad 9.00
Add Grilled Flat Iron Steak to any Salad 10.00

❖ ❖ ❖ ❖ ❖
If you have any dietary requirements or preferences, just ask your server.
GF = Gluten Free
Main Course Split Fee is $3.50 Corkage Charge $15.00 per bottle
18% Gratuity Added to Parties of 6 & Over

Small Portion Entrees

For Those with a Smaller Appetite

Fettuccini

Fettuccini Pasta Tossed in Your Choice of Alfredo or Marinara Sauce and Topped with Parmesan Cheese, Chopped Parsley and Garlic Parmesan Bread 9.95
Add Grilled Vegetable Ragout- 2.75

Rickey’s Mushroom Risotto

With Sautéed Shiitake Mushrooms, Yellow Corn, Green Peas, Cherry Tomatoes
and Sweet Pea Sauce GF 10.50
Add Grilled Vegetable Ragout- 2.75

Rickey’s Grilled Portobello Mushroom

Topped with Grilled Vegetable Ragout, Marinara Sauce,
Parmesan Cheese, & Balsamic Glacé GF 13.95

Grilled Chicken Breast

Marinated and Grilled Chicken Breast Served with Yukon Gold Mashed Potatoes, Seasonal Vegetables and Sweet Pea Sauce GF 12.45

Rickey’s Red Snapper ala Vera Cruz

Pan Seared and Served over Jasmine Rice with Fresh Tomato and
Green Olive Sauce GF 13.50

Rickey’s Bacon Crusted Filet Mignon

Petite Filet Mignon Seared and Crusted with Dijon Mustard and Chopped Bacon. Served with Yukon Gold Mashed Potatoes, Seasonal Vegetables,
Crisped Onions and Rickey’s Demi Glace GF (No Onions) 18.95

Pan Seared Scallops

Two U-10 Day Boat Sea Scallops with Parmesan Polenta,
Seasonal Vegetables and Fennel-Corn Soubise GF 19.95

❖ ❖ ❖ ❖ ❖
If you have any dietary requirements or preferences, just ask your server.
GF = Gluten Free
Main Course Split Fee is $3.50 Corkage Charge $15.00 per bottle
18% Gratuity Added to Parties of 6 & Over

Seafood Entrées

Shrimp and Polenta

Five Jumbo Shrimp Sautéed with Tomatoes, Garlic, Shallots and White Wine Served with Parmesan Polenta and Garlic Parmesan Bread GF (No Bread) 21.95

Rickey’s Sesame Seed Crusted Ahi Tuna

Seared Rare and Served with Cilantro & Plum Vinaigrettes, Jasmine Rice,
Seasonal Vegetables and Fried Won Tons GF (No Wontons) 22.95

Grilled Salmon

Fresh Salmon Served with Roasted Yukon Gold Potatoes, Seasonal
Vegetables and Saffron Cream Sauce GF 23.95

Pasta Entrees

Rickey’s Penne Pasta Bolognese

Penne Tossed with Our House Made Meat Sauce and Topped with Parmesan Cheese, Chopped Parsley and Garlic Parmesan Bread 14.95

Chicken Fettuccini

Fettuccini and Grilled Vegetables Tossed in a Choice of Alfredo or Marinara Sauce, Topped with a Grilled Chicken Breast, Parmesan Cheese, Chopped Parsley and Garlic Parmesan Bread 17.95
Substitute Grilled Salmon for an Additional 1.95
Substitute Grilled Shrimp for an Additional 2.95

Portobello and Porcini Mushroom Ravioli

Raviolis Filled with a Mixture of Portobello and Porcini Mushrooms Tossed in a Sweet Pea Sauce and Topped with Parmesan Cheese, Chopped Parsley and Garlic Parmesan Bread 21.95

Wagyu Beef and Black Truffle Ravioli

Raviolis Filled with Wagyu Beef and a Mixture of Black Truffles, Portobello and Porcini Mushrooms Tossed in a Tomato Cream Sauce and Topped with Parmesan Cheese, Chopped Parsley and Garlic Parmesan Bread 23.95

❖ ❖ ❖ ❖ ❖
If you have any dietary requirements or preferences, just ask your server.
GF = Gluten Free
Main Course Split Fee is $3.50 Corkage Charge $15.00 per bottle
18% Gratuity Added to Parties of 6 & Over

Meat Entrées

Rickey’s Hamburger

Grilled 6 oz. Angus Beef Patty on a Soft Pretzel Bun Served with Chipotle Aioli and House Made French Fries GF (No Bun) 13.95
Grilled Chicken Breast 11.95- Add Cheese or Bacon 1.95

Rickey’s Baby Back BBQ Pork Ribs

A Half Rack of Ribs, Dry Rubbed, Slow Roasted and Served with Coleslaw and
Bacon Macaroni and Cheese 19.95

Rickey’s Grilled Korean Style “Kalbi” Pork Chop

Marinated Tender Pork Chop Grilled and Finished with a Tamari-Hoisin-Thai Chili Sauce. Served with Jasmine Rice and Seasonal Vegetables GF (no sauce) 19.50

Roast Duck Breast

Herb and Citrus Marinated Maple Leaf Farms Duck Breast, Seared and Served with Parmesan Polenta, Seasonal Vegetables and Orange Scented Demi Glace GF 21.95

Grilled Flat Iron Steak

Tender, Marinated 7 oz. Flat Iron Grilled and Served with Yukon Gold Garlic Mashed Potatoes, Seasonal Vegetables, Crisped Onions and Mushroom Demi Glace
GF (No Onions) 23.50

Grilled Rack of Lamb

Half Rack of Lamb Marinated in Rosemary and Dijon Mustard. Served with Yukon Gold Mashed Potatoes, Seasonal Vegetables and Rickey’s Demi Glace GF 25.95

Rickey’s Grilled Filet Mignon

Filet of Beef Tenderloin Grilled and Served with Yukon Gold Garlic Mashed Potatoes, Seasonal Vegetables, Crisped Onions and Rickey’s Demi Glace
GF (No Onions) 29.95

Sides

Parmesan Polenta GF 4.50- Roasted Yukon Gold Potatoes GF 4.50
Sautéed Spinach GF 5.50- Sautéed Garlic Asparagus GF 6.95
Yukon Gold Garlic Mashed Potatoes GF 4.50- Seasonal Vegetables GF 4.95
Mushroom Risotto w/ Pea Sauce GF 5.95- Jasmine Rice GF 3.95
Home Made French Fries GF 4.50- Bacon Macaroni & Cheese 4.95
Garlic Parmesan Bread 3.95

Dessert Menu

All of our desserts, with the exception of ice creams and sorbets, are made here at Rickey’s!

Mixed berries

Rickey’s Vanilla Crème Brule

With Whipped Cream, Fresh Berries and a Chocolate Stick GF 6.50

Warm Apple Crisp ala Mode

Made with Fuji Apples and Served with a Scoop of Fiorello’s Vanilla Bean
Ice Cream and Caramel Sauce 6.50

Rickey’s Warm Chocolate and Banana Bread Pudding

With Fiorello’s Vanilla Bean Ice Cream and Crème Anglaise 6.50

Rickey’s Chocolate Pate with Crème Chaud-Froid

With Whipped Cream, Strawberry and Crème Anglaise 6.75

Rickey’s Chocolate Lava Cake

With Fiorello’s Vanilla Bean Ice Cream, Whipped Cream, Strawberry, Chocolate
Sauce and a Chocolate Stick 6.75

Mixed Seasonal Berries

With Crème Anglaise and Mint Sprig GF 7.95

Fiorello’s Ice Cream or Sorbet

Ice Cream Flavors- Vanilla Bean GF or Triple Fudge Brownie
Sorbet Flavors- Blood Orange GF or Raspberry GF
Scoop 2.75
2 Scoops 4.50
Add Chocolate, Caramel or Raspberry Sauces .50

Rickey’s Dessert Samplers

Tastes of Chocolate Lava Cake, Crème Brule, Chocolate Pate,
Bread Pudding and Vanilla Bean Ice Cream
Platter for Four 13.95
Platter for Eight 23.95

Beverages

House Regular or Decaffeinated Coffee 3.50
Cappuccino 4.25 Latte 4.25
Mocha 4.25 Espresso 3.45
Iced Coffee 3.50 Macchiato 3.50
Hot Tea 3.25 Iced Tea 2.95
Soft Drinks (Coke, Diet Coke, Sprite, Root Beer) 2.50
Old Fashioned Chocolate Shake – Non Alcoholic
Thick & Creamy, Hand Shaken over Ice 4.50
Grasshopper
Crème de Menthe, Vodka, Créme de Cacao,
& Cream, Blended, Rocks or Up 8
Chocolate Martini
Stoli Vanilla Vodka, Dark Crème de Cocoa,
Godiva White Chocolate & Whipped Cream 10.50
CHOCOLATE FROSTY
Spiked Chocolate Shake with 360* Vodka,
Tres Leches Cream Liquor, Chocolate and Milk
Blended(Add banana or peppermint liquor
For more savory treat) 8.50

© 2011 Rickey's Restaurant 250 Entrada Drive, Novato, California (415) 883-9477 Site design by Word Mice