Riccardo's Ristorante Menu

Lightly fried squid.

Pasta & cannellini beans.

Bruschetta with wild mushrooms.

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

Lightly fried Mozzarella topped with fresh marinara.

Shrimp sautéed in a limoncello reduction.

Parma prosciutto and fresh Burrata Mozzarella.

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

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

Grilled octopus with mixed greens drizzled with balsamic glaze.

Shrimp cocktail with its accompaniments.

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

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

Mixed greens with Gorgonzola cheese and glazed pecans.

Topped with crisp pancetta, shaved Parmigiana Reggiano, glazed pecans & finished with our homemade honey mustard dressing.

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

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

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.

Homemade fettuccini prepared in a creamy cheese sauce.

Lobster filled ravioli topped with gulf shrimp in a creamy scampi 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.

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

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

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

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

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

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.

Rack of lamb served with wild mushroom risotto.

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

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.

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

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

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

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

New York sirloin strips grilled to perfection served with fresh daily vegetables.

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

With or without strawberries.