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Riccardo Trattoria
With sweet cantaloupe melon.
Peppered yellowfin tuna carpaccio, top with shaved fennel, arugula saladand orange supreme.
With stracchino cheese, truffle oil, arugulaand prosciutto.
Imported buffalo mozzarella with heirloom tomatoes, olives, capers and basil.
Eggplants and zucchini Parmigiana.
Mussels PEI. In a spicy tomato and capers broth with crostini.
Grilled mixed veggies, with baked goat cheese and balsamic.
Honey comb tripe braised with vegetables, tomato sauce and sprinkle with Parmesan cheese.
Fava beans topped with black truffle carpaccio and pecorino cheese.
Beef carpaccio top with palmito, arugula, shaved Parmesan lemon dressing.
Fried shrimp and calamari with a light puttanesca sauce and fresh lemon wedges.
Creamy mozzarella, parma prosciutto and truffle carpaccio.
Veal and ricotta meatballs in spicy tomato sauce.
Poached veal carpaccio with tuna and caper sauce.
Veal tender breaded and pan fried with heirloom tomatoes.
Fresh alpine porcini, garlic, touch of tomato, white truffle sauce.
16 Ounces veal shank ''ossobuco'' braised in wine and tomato sauce, served with saffron risotto milanese.
Grilled yellowfin tuna served rare with arugula, grape tomato and cannellini salad.
Veal scaloppine top with sage and prosciutto in a white wine sauce with tuscan fried.
Alpine porcini mushrooms truffle oil fontina and Parmesan.
Classic caesar salad with romaine hearts, croutons and tuna dressing.
Tri-color salad with baked goat cheese and aged balsamic vinaigrette.
Baby spinach, radicchio, frisse, candied walnuts, blue cheese aged balsamic.
Diced tomato, avocado, onions, cucumber, bell pepperand croutons.
Red beets tartare endive and shaved pecorino mustard vinaigrette.
Baby arugula shaved Parmesan and artichokes lemon vinaigrette.
Pasta and cannellini bean soup.
Vegetables braised in their own broth with rice and pesto.
Saffron risotto with veal and ricotta meat balls in ossobuco sauce.
Aglio olio e peperoncino-alla puttanesca-gorgonzola blue cheese-burro salvia e parmigiano-alla vodka-alfredo-cacio e pepe-only butter sauce.
Veal, pork and beef ragout braised in tomato sauce.
Alpine porcini mushrooms truffle oil fontina and Parmesan.
Eggs tagliolini pasta with smoke salmon asparagus tips in a vodka-tomato pink sauce.
Fresh alpine porcini, garlic, touch of tomato, white truffle sauce.
Speck prosciutto, fontina cheese and pink tomato sauce.
Mixed seafood and shellfish in white wine sauce.
Ravioli filled with spinach Parmesan and ricotta cheese, top with broken butter and sage.
Bacon, egg yolk and pecorino cheese.
Langoustine and lobster meat, spicy "imperial" pink sauce.
Manila clams, grape tomato, in a garlic white wine sauce.
Veal and pork filled ravioli tossed with meat sauce, porcini and a touch of cream.
With wild boar sausage ragout and garlic rapini, provolone.
Mixed shellfish and seafood in white wine sauce.
Lobster and crab filled ravioli in a saffron cream sauce.
Basil, pine nut and garlic pesto sauce with parmesan and pecorino.
With Italian sausage ragout, green peas in a tomato pink sauce.
Roasted cornish hen, white wine and lemon capers sauce with sauteed garlic haricot vert.
Roasted filet mignon wrapped in bacon au jus topped with crispy alpine porcini.
Pork tenderloin medallion wrap in bacon, madeira wine sauce over risotto Parmigiana.
16 Ounces veal shank "ossobuco" braised in wine and tomato sauce, served with saffron risotto milanese.
Grilled yellowfin tuna served rare with arugula, grape tomato and cannellini salad.
Roasted 16 Ounces veal chop au natural jus flavored with garlic and rosemary, served with tuscan fries.
Veal scaloppine top with sage and prosciutto in a white wine sauce with tuscan fried.
Grilled calamari with tricolor salad, salmoriglio and lemon wedges.
Veal tenderloin topped with tomato and mozzarella au gratin served with tuscan fried potatoes.
Grilled tenderized octopus with pesto and crushed potatoes.
U-10 prawns and sea scallops wrapped in bacon, saffron and lobster bisque sauce, spinach.
Sauteed whole rack of lamb au jus, garlic rapini and tuscan fries.
Veal tender breaded and pan fried with heirloom tomatoes.
Spinach sauteed with garlic and E.V.O.O.
Sauteed with garlic and E.V.O.O.
Haricot vert sauteed with garlic and E.V.O.O served with fresh lemon.
Cannellini beans with bacon in spicy tomato sauce.
With puttanesca sauce.
Tuscan fried seasoned with herbs, garlic and chili flakes.
Steamed or grilled asparagus with lemon.
Mix or match.
Sweet classic dessert wine served with cantucci biscuit.
With pine nuts and golden raisins.
With passion fruit coulis.
Mixed berries, vanilla gelato, chantilly, amarena fabbri.
With vanilla gelato and amarena.
Vanilla gelato topped with espresso.
Homemade classic coffee dessert.
Lemon sorbet flute with vodka.
Warm apple pie with vanilla gelato.
Mix or match.
Fior di latte, pistachio, strawberry, chantilly, amarena.
Topped with chocolate and caramel.
Menu for Riccardo Trattoria provided by Allmenus.com
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