Rick Ramos
The stories have been told with only a modicum of truth. The women, the drinking, friendships severed and lost. The facts are much more frightening. Born to a family of half-crazed 3rd generation Mexican-Americans, Rick Ramos never had a chance. Growing up with a loving, caring mother means very little when your father is a thirty-five year veteran of the United States Postal Service (some say he’s practically all heart), but through it all Ramos fought to establish himself as his own man.
After years of studying the greats – Sam Kinison, Bill Hicks, George Carlin, Paul Mooney, and Richard Pryor – Ramos saw the writing on the wall and dove headfirst into the world of stand-up comedy, working regularly at the Hollywood Improv, The Laugh Factory, and The Comedy Store. In 2006 he taped a segment for the Payaso Comedy Slam which later aired on both the Showtime Network and Comedy Central to great acclaim.
Ramos is currently expanding his talents to include acting – studying at The Actor’s Menu Workshop with Bill Howey. It’s a long way to the top if you want to rock and roll, but Ramos knows that there is no success without struggle. In the immortal words of his literary hero Charles Bukowski, “What matters most is how well you walk through the fire.”
Appetizer
Sausage Stuffed Mushrooms
Mushrooms stuffed with our delicious fennel sausage baked to perfection and drizzled with a balsamic glaze
Salad
Mediterranean:
Mixed Green, tomatoes, red onion, kalamata olives, pepperoncinis, artichoke hearts, red peppers, served with balsamic vinaigrette.
Entrée
Chicken Parmesan with Bowtie Pesto
Classic Chicken parmesan, topped with marinara and mozzarella cheese, baked and served
with bowtie pasta in our creamy pesto sauce
Dessert
House made Pumpkin Crunch served with a mini cannoli
Cake batter crust with a pumpkin filling and topped with cream cheese topping