Ricarda's Restaurant

Crispy golden arancini balls served with a decadent, creamy truffle aioli and a garnish of fresh microgreens.

An artfully arranged charcuterie board featuring folded slices of beef bresaola, prosciutto, coppa, and saucisson, accompanied by artisanal pickles, grainy mustard, and crisp crostini.

Charred slices of artisan sourdough bread served with Ricarda's house-made creamy dip and glossy marinated olives on a rustic wooden tabletop.

Crispy French fries tossed and dusted with grated parmesan cheese, served alongside a small bowl of rich truffle aioli.

Smooth whipped ricotta in a shallow bowl topped with vibrant chili crisp oil, crushed pistachios, a drizzle of honey, and fresh lemon zest, served with warm focaccia.

Freshly diced tuna and salmon ceviche tossed in a vibrant citrus soy dressing, garnished with paper-thin radish slices and fresh coriander.

Crisp baby gem lettuce leaves tossed with crunchy fried chickpeas, a smear of creamy hummus, and a fragrant ras el hanout vinaigrette.

A vibrant green salad featuring a mix of arugula, spinach, tender asparagus, green beans, crisp snap peas, and watermelon radish slices, dressed in a bright herb vinaigrette.

Juicy sliced heirloom tomatoes layered with creamy stracciatella cheese and fresh arugula, served with grilled focaccia and drizzled with aged balsamic vinaigrette.

Sliced fresh avocado resting on a bed of baby gem lettuce and cucumbers, topped with crispy spiced chickpeas and a rich hummus dollop.

A bowl of velvety smooth butternut squash soup infused with gochujang, garnished with crispy bacon bits, tender kale, and toasted pumpkin seeds.

A beautifully composed Niçoise salad featuring a perfectly seared tuna steak, halved soft-boiled quail eggs, tender green beans, baby potatoes, and pickled red onions.

Delicate ribbons of smoked salmon draped over vibrant lacinato kale and roasted golden beets, drizzled with a dill yogurt tahini dressing and jeweled with pomegranate seeds.

A folded golden omelette stuffed with tender green asparagus, spinach, and creamy goat cheese, served with a field green salad or breakfast potatoes.

Open-faced toasted bread topped with tender braised beef brisket, melted cheddar, a fried egg 'à cheval', crispy onions, and charred shishito peppers.

A towering brioche bun filled with shredded beef brisket, a runny over-easy egg, melted cheddar cheese, and crispy onions.

Two poached eggs nestled in a bubbling, spiced tomato and roasted pepper shakshouka sauce, topped with goat cheese and cilantro, served with sourdough toast.

A flaky croissant layered with Parisian ham and melted gruyère cheese, topped with two perfectly fried eggs with golden runny yolks.

A stack of fluffy lemon ricotta pancakes dusted with powdered sugar, topped with a cascade of fresh wild berries and maple syrup.

Al dente rigatoni pasta tossed in a vibrant green pesto sauce, studded with sun-dried tomatoes, dollops of lemon ricotta, and crunchy roasted peanuts.

A juicy steak burger patty smothered in melted gruyère cheese, smoky bacon, and sweet caramelized onions on a soft bun, served with parsley-truffle fries.

Rich fettuccine carbonara coated in a creamy parmesan sauce with pieces of double smoked bacon, vibrant green peas, and a glossy quail egg yolk.

Pan-seared Arctic char fillet with a maple grainy mustard glaze, resting atop roasted potatoes, charred leeks, and earthy maitake mushrooms in brown butter.

A perfectly grilled 7oz flat iron steak sliced to reveal a pink center, topped with a melting pat of black garlic butter, served alongside golden fries and béarnaise.

Creamy wild mushroom risotto enriched with mascarpone and truffle oil, garnished with sautéed mushrooms and hibiscus sea salt.

Plump pumpkin and wild mushroom ravioli served with savory shredded duck confit, sweet roasted figs, grated parmesan, and a drizzle of aged balsamic.

Pan-roasted Pacific halibut fillet resting on a silky charred cauliflower mousse, accompanied by sautéed spinach and oyster mushrooms, topped with tangerine and olive salsa.

Tender harissa-braised beef short ribs served over smooth sweet potato mash, accompanied by roasted brussels sprouts, carrots, and crunchy spiced chickpeas.

Layers of creamy yogurt, vibrant mixed berry compote, and crunchy house-made granola served in a clear glass jar.

A vibrant purple açaí smoothie bowl topped with neat rows of fresh blueberries, sliced strawberries, and whole raspberries, finished with peanut butter.

A bright green smoothie bowl topped with neatly arranged slices of fresh kiwi, flaked coconut, and crunchy almond granola.

A striking blue-toned smoothie bowl decorated with fresh blueberries, a sprinkling of flax and chia seeds, capturing a tropical, refreshing aesthetic.

A colorful arrangement of freshly sliced seasonal fruits including melon, berries, and citrus, artfully displayed on a white ceramic plate.

Two eggs cooked any style, crispy bacon or maple sausage, and toasted sourdough served alongside a crisp field greens salad and breakfast potatoes.

An extensive brunch spread featuring a seasonal fruit plate, a flaky French pastry, eggs any style, bacon or maple sausage, sourdough toast, and field greens.

A hearty breakfast platter with three eggs, maple sausage, bacon, fluffy lemon pancakes, and sourdough toast, served with field greens and breakfast potatoes.

Classic eggs Benedict with two poached eggs resting on a toasted English muffin, drenched in glossy hollandaise sauce with your choice of protein or vegetable.

An appetizing chef's special brunch creation plated beautifully on a white ceramic dish with artistic garnishes.

A warm, buttery croissant filled with melted gruyère and Parisian ham, crowned with two sunny-side-up fried eggs.

Baked eggs in a spiced tomato ragout with crumbled goat cheese and fresh cilantro, served in a skillet with sourdough toast.

A tender 6oz flat iron steak grilled to medium-rare, served with two eggs cooked any style and buttered sourdough toast.

Savory shredded braised short rib hash mixed with crispy potatoes, topped with two poached eggs and a rich veal jus drizzle.

An elevated breakfast sandwich featuring succulent duck confit, truffle aioli, crispy onions, and a fried egg on an English muffin.

A thick beef burger layered with melted gruyère, caramelized onions, and signature sauce, served with a side of crispy parmesan-truffle fries.

Artisanal sourdough toast layered with smashed avocado, crisp green apple slices, pickled red onion ribbons, and delicate pea shoots.

Rich brioche toast topped with sautéed wild mushrooms, creamy herbed mascarpone, a drizzle of aromatic truffle oil, and aged balsamic glaze.

Toasted sourdough spread with cream cheese and piled high with smoked salmon ribbons, capers, thinly sliced radishes, and fresh dill.

A nutrient-packed salad of quinoa, massaged kale, carrots, cherry tomatoes, and creamy avocado, topped with crunchy almond granola and maple-tahini dressing.

Traditional Lyonnaise salad with crisp frisée and baby gem lettuce, topped with two runny poached eggs, crispy bacon, brioche croutons, and dijon vinaigrette.

Grilled spiced chicken breast sliced over crisp baby gem lettuce, tossed with homemade brioche croutons, shaved parmesan, and creamy Caesar dressing.

Thick slices of golden banana bread French toast topped with a scoop of strawberry cheesecake ice cream and candied walnuts.

A stack of fluffy lemon ricotta pancakes garnished with fresh wild berries and accompanied by pure maple syrup.

Delicate, golden-brown folded crêpes served with your choice of two sweet fillings or toppings like Nutella, berries, or salted caramel.

Crisp choux pastry puffs filled with rich ice cream, piled high and generously drizzled with a warm, glossy hot chocolate sauce.