Riccardo's Ristorante Menu

Haddock dipped in a light egg batter sautéed with shiitake mushrooms in a white wine lemon sauce.

Thinly sliced pieces of milk-fed veal sautéed with fresh mushrooms in a tasty marsala wine sauce.

Rack of lamb served with wild mushroom risotto.

Grilled veal chop stuffed with imported prosciutto di parma & Mozzarella cheese, finished with a shallot sun dried tomato port wine demi-glaze.

Mediterranean sea bass sautéed in a fresh cherry tomato, basil & extra virgin olive oil sauce. Served with grilled vegetables.

Shrimp, mussels, calamari, scallops and little necks, sautéed in a fresh spicy tomato sauce over al dente linguine.

Pork loin stuffed with fresh spinach, Fontina cheese & imported Prosciutto di Parma. Served with roasted potatoes & finished in a Madeira demi-glaze.

Sautéed golden brown then layered with our homemade tomato sauce and Mozzarella cheese. Your choice of chicken, veal, or eggplant. Served with penne pasta.

Grilled salmon served with fresh broccoli & topped with a lemon caper white wine reduction.

Chicken sautéed in a light egg batter topped with imported Prosciutto di Parma and Mozzarella cheese. Finished in a Marsala wine sauce.

Gulf shrimp sautéed in a light egg batter topped with fresh spinach & imported Provolone cheese in a Madeira demi-glaze.

Chicken breast sautéed with capers & artichoke hearts in a lemon white wine sauce.

With or without strawberries.

Mixed greens with Gorgonzola cheese and glazed pecans.

Traditional Caesar salad.

Natural chicken fresh spinach and shiitake mushrooms tossed with imported arborio rice in a light wine cream sauce.

Native tender calamari tubes stuffed with seasoned bread crumbs; pieces of calamari over a bed of linguine.

Pasta sheets layered with a rich cheese blended ground meat.

Homemade fettuccini prepared in a creamy cheese sauce.

Deep sea scallops & gulf shrimp sautéed in extra virgin olive oil & garlic. Finished in a spicy fresh marinara sauce.

Milk-fed veal sautéed with shiitake mushrooms, sun dried tomatoes and capers. Tossed with our homemade potato gnocchi with Romano cheese in a light tomato sauce.

Little ears pasta with sweet Italian sausages & broccoli di rabe.

Chopped gulf shrimp in a cognac reduction tossed with homemade fusilli Parmigiano Reggiano.

Natural chicken sautéed in white wine & garlic sauce then tossed with fresh broccoli florets al dente ziti.

Potato dumplings with imported Mozzarella, San Marzano tomatoes & backyard basil.

New England hard-shell clams steamed in garlic, extra virgin olive oil & natural juices.

Baby clams, mussels, calamari & gulf shrimp tossed with imported Arborio rice in a seafood broth.

Lentils, green peas & pasta in chicken stock.

Shrimp sautéed in a limoncello reduction.

Selected imported specialty cold cuts, cheese, marinated vegetables and olives.

Italian Mozzarella, vine ripe tomato, extra virgin olive oil.

Pasta & cannellini beans.

Lightly fried Mozzarella topped with fresh marinara.

Eggplant rolled & stuffed with ricotta, Romano and Mozzarella cheese topped with fresh marinara.

Shrimp cocktail with its accompaniments.

Lightly fried squid.

Mussels and little neck clams sautéed with garlic, olive oil and a splash of marinara.

Parma prosciutto and fresh Burrata Mozzarella.

Grilled octopus with mixed greens drizzled with balsamic glaze.

Grilled Portobello mushroom with artichoke hearts, sun-dried tomato, Gaeta olives & Gorgonzola.