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The Ridge Terrace ~ Our Menu!

 ~ The Ridge Terrace ~ 2010 ~

~ Appetizers ~



Stuffed Mushrooms
Crabmeat Stuffing & Cheddar Cheese topped with Lobster Sauce.

Clams Casino
Top-Neck Clams broiled with a Green Pepper, Pimento, Garlic Butter, topped with Bacon.

Baked Havarti w/raspberry sauce
A mild, buttery Danish Cheese wrapped in Phyllo Dough then baked. Served with Crackers.

Shrimp Scampi Alfredo
Garlic Marinated Jumbo Gulf Shrimp broiled then served over Pasta, finished with our Alfredo Sauce.

Escargots Bourguinon (Snails)
Baked en Casserole with our Herbed Butter.

Eggplant Capocolla
Fresh Sauteed Eggplant and Italian Ham, topped with Tomato Sauce and Mozzarella.

Seafood Au Gratin (Coquille)
Shrimp and Scallops tossed in a Light Cream Sauce topped with cheese.

Linguine / Angel Hair
With Alfredo or Tomato Sauce.

  BBQ Baby Back Pork Ribs
Baby Back Pork Ribs smoked in-house with Hickory then basted with our own Citrus BBQ Sauce.


~ Salad & Soups ~


Caesar Salad
Romaine lettuce, croutons, bits of bacon and Caesar dressing with parmesan, DiJon mustard, fresh ground black pepper and anchovies. Available with grilled blackened chicken or salmon.

Bleu Cheese Crumble Garni

French Onion Soup

Baked French Onion Soup Gratinee


~ Veal ~


Veal a la Raymond
Sliced Veal Medallions rolled and stuffed with Imperial Crabmeat Dressing, sauteed in butter and wine, finished with Sauteed Mushrooms & Hollandaise Sauce.

Veal and Shrimp
Sauteed medallions of veal topped with sauteed mushrooms and Bearnaise Sauce. Served with three jumbo shrimp marinated scampi style and drawn butter.

Veal Elder
Medallions of veal sauteed in sherried butter. Topped with grilled capacolla ham, sauteed mushrooms, roasted peppers and swiss cheese. Finished with a Roasted Red Pepper Cream Sauce.

Veal Gino
Sauteed medallions of veal and thinly sliced eggplant layered with grilled Capicola ham and our three-cheese mixture. Finished with Tomato Sauce.

Veal Parmesan
Sauteed medallions of veal, topped with a combination of mozzarella, provolone and parmesan cheese. Finished with our tomato sauce. Served with pasta.

Veal Richard
Tender Sauteed Veal Medallions topped with Sauteed Mushrooms, Onions and our Three Cheese mixture. Finished with Sauce Bordelaise.


~ Pasta ~


Pasta LaMer
Scallops and Scampi Style Shrimp broiled in butter then served over pasta. Finished with our Alfredo or Tomato Sauce.

Chicken Alfredo
Chicken Breast sauteed with Capocolla and broccoli, served over pasta, then finished with Butter, Cream and Parmesan Cheese.

Blackened Chicken Alfredo
A tender boneless breast of chicken, dredged in cajun spices then seared in a hot skillet. Served over pasta and finished with our Alfredo sauce.

Shrimp Scampi Alfredo
Garlic Marinated Jumbo Gulf Shrimp broiled then served over Pasta, finished with our Alfredo or Tomato Sauce.


~ Fowl ~


Roast Half Semi-Boneless Duckling
A crispy semi-boneless Roasted Duck served with Ridge Terrace Apple Dressing and Orange or Burgundy Sauce.

Chicken Elder
Boneless Breast meat sauteed in wine and butter, topped with grilled Capicola ham, sauteed mushrooms, roasted peppers, and Swiss cheese. Finished with Roasted Red Pepper Cream Sauce.

Chicken Fromage
Boneless chicken breast stuffed with a combination of ricotta, mozzarella and parmesan cheeses, coated with lightly seasoned bread crumbs then oven browned. Finished with our Alfredo Sauce.

Breast of Chicken Parmesan
Boneless Breast of Chicken sauteed in Butter and wine, covered with Tomato Sauce and Melted Mozzarella, Provolone and Parmesan Cheese - served with pasta.


~ Seafood ~


Single Lobster Tail
A 3/4 lb. Tail broiled with our Imperial crabmeat dressing then baked. Served with drawn butter and lemon.

Seafood Au Gratin
Shrimp and Scallops tossed in a Light Cream Sauce, Topped with melted Provolone, Mozzarella and Parmesan Cheese.

Stuffed Lobster Tail
A 3/4 lb. Tail stuffed with Shrimp and Scallops and our Imperial Crabmeat Dressing.

Shrimp Scampi
Garlic Marinated Jumbo Gulf Shrimp, broiled in butter. Served with Rice.

Surf & Turf
3/4 lb. Tail and a chargrilled Petite Filet Mignon.

Tilapia Almondin
Sauteed in wine and butter. Topped with Toasted Almonds.

Shrimp Rockport
Jumbo Gulf Shrimp stuffed with a Crabmeat, Horseradish and Sweet Pimento Dressing wrapped with Hickory Smoked Bacon then baked. Finished with a Sauce Bearnaise.

Blackened or Broiled Filet of Fresh Salmon
Served with Lemon and vegetable compound butter.


~ Beef & Pork ~


Chateaubriand Bouquetiere
A Superb Cut from the Center of the Tenderloin served with Bouquet of Vegetables and Dutchess Potato Bordure.

Ragout a la Deutsch
Medallions of Filet Mignon sauteed in Butter with Mushrooms, Onions and Green Peppers. Served with Sauce Bordelaise, garnished with Rissole Potato.

Tenderloin of Beef Bordelaise
An 8oz. center cut filet, chargrilled to order. Served sliced with sauce bordelaise.

Filet Mignon 10 oz.
A fully trimmed center cut Filet, chargrilled and served with sauce Bearnaise.

Prime Chop
Char Grilled Bone-In Prime Pork Loin Chop. Served with caramelized onions.

Filet Mignon Cordon Bleu Au Champignon
Rolled Filet Mignon stuffed with Imported Ham, Cheese and Mushrooms. Finished with Sauce Bordelaise.

Rack of Lamb
An 18oz. Grill Roasted Rack of Lamb, basted with olive oil and rosemary. Served with mint apple jelly.

BBQ Baby Back Pork Ribs
A 1-3/4 lb. rack of domestic baby back pork ribs, smoked in house with hickory, then basted with our own citrus BBQ sauce.