Rick's Cafe Boatyard

Italian breaded chicken, marinara, and mozzarella served over a bed of fettuccine Alfredo.

Deep-fried, served with steak fries, tropical tartar sauce, and coleslaw.

Spinach and Boursin cheese-stuffed salmon, wood oven-fired. Served with mornay sauce and Yukon gold mashed potatoes.

Baked in the wood-fired oven and topped with mozzarella and mornay sauce.

Mesquite-grilled with mojo criollo. Served with black bean chili, basmati rice, charred corn salsa, and pico de gallo.

Tomato, leek, and saffron broth, microgreens, and grilled French bread.

Breaded ham and Swiss, fried, and served with joe's mustard sauce.

Served with ancho chili aioli.

Crouton crumbs, marinara, and pistachio pesto crostini.

Served with joe's mustard, remoulade, and shrimp avocado relish.

Spicy chicken, green onions, black olives, guacamole, sour cream, tomatoes, and co-jack. Served with tortilla chips.

House smoked pulled pork, barbeque sauce, jalapeños, pickled red onions, co-jack, and sour cream.

Creamy cheese sauce with blue crab, red peppers, green onions, and Cajun spices, topped with pico de gallo and served with tortilla chips.

Served with spicy cocktail sauce.

Baked in the wood-fired oven and topped with mozzarella and mornay sauce.

Baked au gratin style with creamy crab and co jack cheese.

Roasted red and yellow grape tomatoes, pistachio-pesto, goat cheese, mozzarella, and parmesan.

House smoked salmon, lemon dill cream, red onion, capers, chopped hard-boiled eggs, and microgreens.

Barbeque sauce, charred corn salsa, and co-jack cheese.

Spicy black beans, pico de gallo, co-jack cheese, tortilla strips, and ranch.

Italian sausage, pepperoni, and mushrooms.

Blue cheese dressing and crumbles, applewood smoked bacon, red onions, grape tomatoes, and fresh ground black pepper.

House smoked salmon, romaine, mandarin oranges, toasted almonds, co-jack, tomatoes, and red onions tossed in raspberry-ranch dressing.

Mesquite-grilled sirloin topped with blue cheese butter, artisan lettuce, candied walnuts, pears, and sherry-dijon vinaigrette.

Mesquite-grilled chicken, artisan lettuce, charred corn salsa, roasted poblanos, co-jack, and ranch dressing. Topped with tortilla strips and roasted red pepper aioli.

Honey creek legacy beef, topped with Swiss on a toasted brioche bun. Served with house-made chips.

Honey creek legacy beef, topped with cheddar, pico de gallo, and guacamole on a toasted brioche bun. Served with house-made chips.

Grilled Atlantic salmon, applewood smoked bacon, lettuce, tomato, and lemon-basil aioli on multi-grain toast. Served with house-made chips.

Prepared mesquite-grilled or southern fried on a toasted brioche bun. Served with house-made chips.

Served with tropical tartar sauce on a hoagie. Served with house-made chips.

Tempura fried and tossed in hot sauce. Served with lettuce, tomatoes, and ranch dressing on a toasted brioche bun. Served with house-made chips.

Pacific swordfish basted with mojo-criollo, served with shrimp-avocado relish and lettuce on a toasted brioche bun. Served with house-made chips.

Three house-smoked sliders, topped with sweet and spicy slaw on a toasted mini brioche buns. Served with house-made chips.

Mesquite-grilled with mojo criollo. Served with black bean chili, basmati rice, charred corn salsa, and pico de gallo.

Italian breaded chicken, marinara, and mozzarella served over a bed of fettuccine Alfredo.

Sun-dried tomatoes, mushrooms, snow peas, and prosciutto in a pistachio-pesto cream sauce.

Roasted garlic butter, Roma tomatoes, fresh herbs, chardonnay, and linguine.

Red, yellow, and green bell peppers, lemon-pepper, and green onions tossed in Alfredo sauce, topped with fresh ground black pepper.

Slow-braised beef, tossed with natural gravy and local fresh pappardelle pasta, and served with roasted vegetables.

Grilled swordfish steak served with three lobster ravioli in a Maine lobster creole pepper cream sauce.

Assorted vegetables, Roma tomatoes, roasted garlic white wine sauce, tossed with local fresh pappardelle pasta.

Brined in citrus and maple, house-smoked, served with southern style succotash and a Carolina mustard barbeque sauce.

Spice crusted and seared, then hand sliced and finished on the mesquite grill with roasted garlic butter. Served with Yukon gold mashed potatoes.

Mesquite-grilled with roasted garlic butter. Served with Yukon gold mashed potatoes.

Mesquite-grilled with roasted garlic butter. Served with Yukon gold mashed potatoes.

Topped with a crab cake and smothered in shrimp etouffee, served with sun-dried tomato rice. Served with Yukon gold mashed potatoes.

Topped with lump crab, asparagus, and sherry cream sauce. Served with Yukon gold mashed potatoes.

Mesquite-grilled, served with shrimp etouffee. Served with Yukon gold mashed potatoes.

Filet mignon and South African lobster tail. Served with Yukon gold mashed potatoes.

Mesquite-grilled Atlantic salmon, Cajun basted and topped with danish blue cheese sauce, served with roasted vegetables and sun-dried tomato rice.

Mesquite-grilled Atlantic salmon, half lobster tail, jumbo shrimp, and scallops, served with coconut rice.

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

Served with joe's mustard, remoulade, shrimp avocado relish, and sun-dried tomato rice.

Stuffed with lump crab meat, bell peppers, chives, old bay seasoning, baked and topped with roasted red peppers cream sauce. Served with Yukon gold mashed potatoes.

Served with clarifies butter and Yukon gold mashed potatoes.

Served with clarified butter.

Topped with warm bacon vinaigrette, served with Yukon gold mashed potatoes.

Deep-fried, served with steak fries, tropical tartar sauce, and coleslaw.

Seared and blackened, served with steak fries, remoulade, and coleslaw.

Chef's choice seafood, garden vegetables, and black bean soy vinaigrette. Served over basmati rice.

Spinach and Boursin cheese-stuffed salmon, wood oven-fired. Served with mornay sauce and Yukon gold mashed potatoes.

Crabcake and shrimp etouffee.

Lump crab, asparagus, and sherry cream sauce.

FRENCH BREAD STUFFED WITH CREAM CHEESE AND DIPPED IN AMARETTO-CINNAMON BATTER. DUSTED WITH POWDERED SUGAR, SERVED WITH MAPLE SYRUP, FRESH STRAWBERRIES AND CHOICE OF MEAT.

POACHED EGGS ATOP A MARYLAND BLUE CRAB CAKE AND TOPPED WITH HOLLANDAISE SAUCE. SERVED WTH BRUNCH POTATOES AND FRESH FRUIT.

BAY SHRIMP, MARYLAND BLUE CRAB, GREEN ONIONS, MUSHROOMS

ATLANTIC SALMON ROULADE, POACHED EGGS, AND HOLLANDAISE SAUCE. SERVED WITH BRUNCH POTATOES AND FRESH FRUIT.

CANADIAN BACON, GREEN ONION, AND CHEDDAR CHEESE BAKED EN CASSEROLE ON A BISCUIT CRUST. SERVED WITH HOLLANDAISE SAUCE, BRUNCH POTATOES, AND FRESH FRUIT.

LAYERS OF SUMMER FRUIT, GRANOLA, AND STRAWBERRY YOGURT TOPPED WITH WHIPPED CREAM AND RASPBERRIES

SERVED WTH FRESH STRAWBERRY TOPPING, WHIPPED CREAM, AND CHOICE OF MEAT.

FRENCH BREAD STUFFED WITH CREAM CHEESE AND DIPPED IN AMARETTO-CINNAMON BATTER. DUSTED WITH POWDERED SUGAR, SERVED WITH MAPLE SYRUP, FRESH STRAWBERRIES AND CHOICE OF MEAT.

ROMA TOMATOES, SPINACH, MUSHROOMS, ONION, JALAPEÑO, AND MOZZARELLA. SERVED WITH SALSA AND FRESH FRUIT.

HAM, GREEN PEPPERS, ONIONS, AND CO-JACK. SERVED WITH SOUTHERN BISCUITS AND FRESH FRUIT.

BRUNCH POTATOES, CO-JACK, AND SAUSAGE GRAVY. SERVED WITH SOUTHERN BISCUITS AND FRESH FRUIT.

POACHED EGGS ATOP A MARYLAND BLUE CRAB CAKE AND TOPPED WITH HOLLANDAISE SAUCE. SERVED WTH BRUNCH POTATOES AND FRESH FRUIT.

SCRAMBLED EGGS, BRUNCH POTATOES, SOUTHERN BISCUITS, SAUSAGE GRAVY, CHOICE OF MEAT, AND FRESH FRUIT.

PISTACHIO PESTO, SCRAMBLED EGGS, CANADIAN BACON, ROASTED ROMA TOMATOES, GREEN ONIONS, AND MOZZARELLA.

ATLANTIC SALMON ROULADE, POACHED EGGS, AND HOLLANDAISE SAUCE. SERVED WITH BRUNCH POTATOES AND FRESH FRUIT.

BAY SHRIMP, MARYLAND BLUE CRAB, GREEN ONIONS, MUSHROOMS

BRUNCH POTATOES, BACON, SAUSAGE, SCRAMBLED EGGS, AND CO-JACK. TOPPED WITH SAUSAGE GRAVY.

CANADIAN BACON, GREEN ONION, AND CHEDDAR CHEESE BAKED EN CASSEROLE ON A BISCUIT CRUST. SERVED WITH HOLLANDAISE SAUCE, BRUNCH POTATOES, AND FRESH FRUIT.