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Thank you all for the wonderful reception so far. We will now be open for dinner with some special offerings. Hope to see you soon! – Rick

open monday – saturday

lunch / 11am – 2:30 pm

dinner / 5pm – 9pm

 

some of our menu favorites…

(Our menu changes daily, please call the restaurant for details.)

 
 

appetizers and such

coconut beer shrimp with a really good sauce • 9

new mexican corn-crusted chicken with jalapeño-cilantro dipping sauce • 8

fried green tomato & grilled shrimp tostada • 12

grilled sweet corn, jicama guacamole, salsa ranchera, and a basil smear

archie’s new orleans-style barbequed shrimp with hot-soppin’ bread • 12

grilled eggplant & basil pizza • 16

tomato, kalamata olive, and mozzarella

roasted garlic soup with creole croutons • 6 (vegetarian)

yucatan chicken, lime & tortilla soup • 8 (gluten free)

dicky’s seafood & smoked sausage gumbo • 12

salads

baby greens and gorgonzola salad • 7

with tomato, basil, parmesan, and red wine mustard vinaigrette

grilled salmon, shrimp, peach, arugula, ginger & sesame salad • 18

“black and bleu” caesar salad • 18

absolutely delicious louisiana blackened rib eye steak on caesar greens with gorgonzola and creole croutons

burgers

grilled mexican patty melt • 14

extra sharp cheddar, smoked chiles, grilled red onions, and cilantro on sour dough

chef rick’s grilled “monster” cheese burger • 14

tomato, lettuce, dill pickle, red onion, and chef rick’s secret sauce – don’t ask

way beyond the best vegan cheese burger ever! • 14 (vegetarian/vegan)

tomato, lettuce, dill pickle, red onion, vegan american cheese, and chef rick’s vegan secret sauce – don’t ask

entrees

vegan hearts of palm “crabcakes” pickled with jalapeño tartar sauce • 18 (vegetarian/vegan)

with arugula and grilled sweet corn salad

creole shrimp, chicken, and andouille smoked sausage jambalaya pasta • 21

corn-crusted eggplant on cheddar grits • 21

with wild mushrooms, crispy spinach, and roasted red pepper cream

tortilla-crusted halibut in shrimp posole broth • 32

with avocado relish, lime, and salsa ranchera

shrimp-crusted salmon • 28

with wilted greens, grilled rosemary shrimp, sherry-dijon sauce, and sweet potato crisps

anahita’s black bean raviolis in yucatan green chile-roasted tomato broth • 18 (vegetarian/vegan)

with vegan mozzarella and cilantro

new orleans pan-roasted catfish in shrimp, scallop & andouille smoked sausage gumbo • 28

with shrimp “dirty” rice and crispy oyster remoulade

flat iron skillet steak with andouille maque choux, mushrooms & “skinny” onion crisps • 36

creole lambshank braised in cabernet sauvignon with wild mushrooms & sweet corn polenta • 28

 
 
 
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Location

135 E. Foster Rd

at State Route 135

Orcutt, CA 93455

 

Hours

Monday thru Saturday

Lunch 11am – 2:30pm

Dinner 5pm – 9pm

 

Contact

805.361.0789

rick@chefricks.com

 
 
 

No reservations

At Chef Rick’s, just come on in, grab a menu, and take a seat. We’re happy to help you find a seat if you’re having trouble. When you’re ready, mosey up to the counter and place your order. A server will bring your order, and anything else you need, directly to your table. And, you can place additional orders right from your table. If there happens to be a wait, you are welcome to get started with a glass of wine or beer – there’s plenty of room to hang out. It’s a lively, music-filled place, full of smiles – and you’re sure to see someone you know. For large parties (10+), please make special arrangements with Chef Rick. We hope to see you soon!

Bring Chef Rick’s flavor and fun to your next event! Contact Chef Rick – he’d love to chat with you about catering.