Chicken breast sauteed with capers and artichoke hearts in a lemon white wine sauce.
Sauteed golden brown then layered with our homemade tomato sauce and mozzarella cheese. Served with penne pasta.
Grilled salmon served with fresh broccoli and topped with a lemon caper white wine reduction.
Rack of lamb served with wild mushroom risotto.
Gulf shrimp sauteed in a light egg batter topped with fresh spinach and imported provolone cheese in a Madeira demi-glaze.
Thinly sliced pieces of milk-fed veal sauteed with fresh mushrooms in a tasty Marsala wine sauce.
Chicken sauteed in a light egg batter topped with imported proscuitto di parma and mozzarella cheese. Finished in Marsala sauce.
Haddock dipped in a light egg batter, sauteed with shiitake mushrooms in white wine lemon sauce.
New York sirloin strip grilled to served with fresh daily vegetable.
Shrimp, mussels, calamari, scallops, and littlenecks, sauteed in a fresh spicy tomato sauce over al dente linguini.
Pasta sheets layered with a rich cheese blend and ground meat.
Little ears pasta with sweet Italian sausage and broccoli di rabe.
New England hard-shell clams steamed in garlic extra virgin olive oil and natural juices.
Natural chicken sauteed in white wine and garlic sauce then tossed with fresh broccoli florets and al dante ziti.
Potato dumplings with imported mozzarella, San Marzano tomatoes and backyard basil.
Homemade fettuccine prepared in a creamy cheese sauce.
Lobster filled ravioli topped Gulf shrimp in a creamy scampi sauce.
Milk-feed veal sauteed with shiitake mushrooms. sun dried tomatoes and capers. Tossed with our homemade potato gnocchi Romano cheese in a light tomato sauce.
Tender calamari tubes stuffed wah seasoned bread crumbs pieces of calamari over a bed of linguini.
Sea Gulf shrimp sauteed in extra virgin olive oil, garlic. Finished in a spicy fresh marinara sauce.
Gulf shrimp in a cognac reduction tossed with homemade and fusilli Parmigiano Reggiano.
Chicken fresh spinach and shiitake mushrooms tossed with imported aborio rice in a light wine cream.
Mussels, calamari, and gulf shrimp tossed with imported aborio rice in a seafood broth.
Lightly fried squid.
Mussels and littleneck clam sauteed with garlic, olive oil, and a splash of marinara.
Parma prosciutto and fresh burrata mozzarella.
Shrimp cocktail with its accompaniments.
Italian Mozzarella, vine ripe tomato, extra virgin olive oil.
Eggplant rolled and stuffed with ricotta, Romano, and mozzarella cheese topped with fresh marinara.
Pasta and cannellini beans.
Bruschetta with wild mushrooms.
Lightly fried mozzarella topped with fresh marinara.
Shrimp sauteed in a limoncello reduction.
Grilled portobello mushroom with artichoke hearts, sundried tomato, Gaeta olives, and gorgonzola.
Grilled octopus with mixed greens drizzled with balsamic glaze.
Selected imported specialty cold nuts, cheese, marinated vegetables, and olives.
Traditional Caesar salad.
Mixed greens with Gorgonzola cheese and glazed pecans.
Topped with crisp pancetta, shaved Parmigiana Reggiano, glazed pecans, and finished with our homemade honey mustard dressing.
Menu for Riccardo's Ristorante provided by Allmenus.com
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