| Salads |
| Ritual House Salad fresh julienne vegetables, sliced avocado, steamed asparagus, grilled shrimp & balsamic soy vinaigrette | |
| without shrimp | |
| Marinated Grilled Calamari Salad with watercress*, shaved fennel, ruby red grapefruit, navel orange, pumpkin seeds and citrus dressing | |
| Heirloom Tomato and Fresh Mozzarella Cheese Napoleon thai basil, arugula micro greens, ponzu and truffle juice | |
| Seared Albacore Sashimi Salad with sliced mango, upland cress, cucumbers*, garlic chips, cilantro and sesame ginger vinaigrette | |
| Asian Chicken Salad iceberg lettuce*, radicchio*, mandarin orange segments, toasted almonds, raisins* and crispy won ton noodles | |
| Appetizers |
| Ritual Sampler Platter (serves 2-4 people) coconut shrimp skewers with mango chili teriyaki filet skewers with sesame and scallions steamed lobster dumplings tempura squash blossoms with ricotta & porcini mushrooms. | |
| Sweet Water Shrimp Ceviche with sliced avocado, diced cucumbers, cherry tomatoes, cilantro, chili's and truffled yuzu lime juice | |
| Hawaiian Ahi Tuna "Poke" served with fresh pineapple, cucumber*, sesame won top crisps and spicy soy | |
| Crispy Blue Point Oysters served On The Half Shell with salsa verde and sweet pepper relish | |
| Mystical Chef Andy Cut Roll | |
| The Ritual Roll ask your server about daily selection |
| Yellow Tail* Tornado served with spicy mayo and won ton chips | |
| "Char Sui" baby back pork ribs | |
| Langoustine Scampi with zucchini "spaghetti" & garlic toast points | |
| Thai Coconut Lemongrass Soup farmers market baby vegetables, shiitake mushrooms and fresh cilantro | |
| Entrées |
| Blackened Swordfish* served with sweet potato crab hash and smoked tomato reduction | |
| Sesame Crusted Halibut* Filet with kafir lime, coconut sticky rice, sauteed bok choy and thai glaze | |
| Seared Diver Scallops served with green gnocchi, sauteed corn and yuzu truffle beurre blanc | |
| Thai "Bouillabaisse" served with maine lobster tail*, green mussels, manila clams, shrimp and glass noodles |
| Hoisin Glazed Atlantic Salmon served with horseradish potato* puree, stir fried spinach* and teriyaki | |
| Roasted Jidori* Boneless Half Chicken served with sweet potato* puree, stir fried spinach* and teriyaki | |
| Grilled Szechuan Pepper-crusted Filet Mignon served with asparagus tips, pearl onions, oyster mushrooms & balsamic sweet soy reduction | |
| Diamond Ranch * Shanghai Short Ribs served with grilled chinese eggplant, sweet peppers and cashews | |
| Vegetarian Opened Faced Ravioli with ricotta mousse, a trio of mushrooms ... shiitake, chanterelle, and blue foot, sweet peas and caramelized onions | |
| Diamond Ranch* Pork Tenderloin served with garlic potato puree*, pineapple salsa and spinach curry reduction | |
| Desserts |
| Organic Strawberry* Shortcake served with fresh basil and mascarpone vanilla cream | |
| Green Tea Infused Creme Brulee with citrus tuile | |
| "Grand Cru" Valrhona Chocolate Lava Cake with tahitian vanilla ice cream | |
| Chocolate Chip Belgian Waffles served with blueberry* & peach* chutney's and topped with devonshire cream | |
| The Holy Trinity of Cup Cake's red velvet, candied lemon & chocolate chip overdose mini cupcake's (serves two) | |
| Mango Passion Fruit Meringue Tart served with mango chutney | |
| Green Tea Infused Creme Brulee with citrus tuile | |
