Freshly steamed then sauteed in olive oil, garlic, and crushed red pepper.

Fresh-grilled portobello mushroom and vegetables and garlic-scented olive oil and balsamic vinaigrette.

Tossed Italian bread with fresh marinated tomato, mozzarella, basil, and garlic- traditional Italian.

Lightly fried mozzarella and zucchini.

Sliced tomatoes and mozzarella with fresh basil, and topped with olive oil.

Sliced and rolled eggplant, lightly sauteed and stuffed with fresh ricotta and tomato and basil.

Sauteed mussels, garlic, olive oil with black pepper and light marinara.

Fresh calamari from the cold water of North Atlantic lightly fried with a side of marinara sauce.

Sauteed shrimp, clams, mussels with garlic white wine, and light marinara.

Lightly sauteed, thinly sliced, marinated beef with arugula and aged Parmesan.

Tomato, mozzarella, and basil.

Fontina cheese, onion, sausage, and truffle oil.

A variety of fresh veggies and mozzarella.

Farm fresh, seasonal salad mix with extra virgin olive oil and balsamic vinegar.

Farm fresh, seasonal mix with walnuts and gorgonzola.

Fresh spinach and baby portobello mushrooms with shaved, and aged Italian Parmesan.

Fresh romaine salad with Riccardo's special Cesare dressing.

The famous Italian salad with shaved, and aged Parmesan.

Each. Served with garlic and olive oil.

Each. Served with garlic and olive oil.

Each. Served with garlic and olive oil.

Served with Parmesan cheese, and truffle oil.

Imported cherry tomatoes from Sorrento with garlic marinara, olive oil, and basil.

Imported cherry tomatoes from Sorrento with garlic marinara, olive oil, and basil.

Penne pasta in a fresh tomato sauce with eggplant, zucchini, basil, and fresh mozzarella.

Imported baby clams, sauteed in olive oil with garlic, white wine, and parsley. Finished with a light cherry tomato sauce.

Fresh tomatoes, eggplant, mozzarella, and basil.

Short tubular pasta with Italian sausage and portobello mushrooms in tomato sauce.

Light creme sauce with Parmesan cheese, peas, shiitake mushrooms, and prosciutto di parma.

Penne pasta with spicy Italian sausages, a touch of cream aged Parmesan and a splash of white truffle oil.

Beef and veal tortellini pasta mixed with creamy tomato vodka sauce.

Ischia. Shrimps, baby clams, mussels, and calamari sauteed in olive oil with cherry tomatoes and garlic.

Venezia. Black spaghetti with crabmeat, baby clams, garlic, and parsley sauteed in spicy olive oil.

A delicate white fish served in a Livornese-style sauce with tomatoes, olive oil, onions and more. Served with linguine pasta.

Grilled Mahi served with grilled zucchini, eggplant, tomatoes, and portobello mushrooms.

Topped with fresh mozzarella and Riccardo's homemade marinara sauce.

Grilled chicken breast with fresh grilled zucchini, eggplant, portobello mushrooms, and sliced tomatoes.

Sauteed chicken breast with wild mushrooms in a brandy cream sauce.

Chef's homemade marsala sauce with shiitake mushrooms.

Lightly breaded chicken breast topped with white wine, capers, lemon, and olive oil.

Topped with fresh mozzarella and homemade tomato sauce.

Veal scallopini lightly breaded and fried topped with arugula, chopped fresh tomatoes, and parmesan.

Veal scallopini with sliced eggplant and fresh tomato sauce, topped with melted fresh parmesan.

Veal scallopini topped with prosciutto di Parma and fresh mozzarella