by Re Carroll
Abbotsford, British Columbia
November 17, 2002
I was learning that most restaurants in Prince George serve large portions so didn't order an appetizer although I was tempted by crab and shrimp stuffed mushrooms, calamari, oysters Rockefeller and Cajun chicken fingers.
Steaks and seafood are the main entrees here but lamb, chicken, pastas and burgers are also on the menu. Seafood lovers can choose from oysters, calamari, king crab legs, lobster
tails, salmon, halibut, steamed clams and mussels. There is a good selection of prawns, done in a variety of ways - breaded with toasted coconut and served with mango chutney, sautéed with brandy, pepper and cream sauce, grilled with herb butter, mixed with scallops and served over linguine or prawn bruschetta - grilled prawns and tomatoes atop French bread. Steak lovers can choose from filet mignon wrapped in bacon with Bernaise sauce, roasted garlic sirloin in red wine, prime rib, New York, rib eye and more.
Most of my group went with fish. I had grilled halibut topped with cilantro and lime and served with rice pilaf and a steamed vegetable medley of red
peppers, pea pods, baby carrots and pieces of grilled corn. The halibut was moist and flaky and the vegetables were still crisp and flavored with melted butter and fresh pepper. A friend had grilled salmon and Caesar salad and said the salmon was melt in your mouth delicious. Another order of lamb chops, rice pilaf, Greek salad and mint jelly was a winner too.
We didn't have any room for dessert although it was tempting - cappuccino pie, 4 layer chocolate cake with raspberry puree and gingerbread with a warm toffee sauce and vanilla ice cream.
Service was pleasant but unobtrusive. The presentation was quite artsy and all the dishes were different - lamb on a large round plate, my halibut on a square one and the salmon was served on an oval plate.
Prices range from $20 - $25 for an entree but the food is well worth it.
Ric's is open for lunch and dinner, Monday to Friday and dinner only on Saturday and Sunday.
From journal Me and Mr. P.G.