Rigo's Place Menu

Smoked then grilled Italian sausage tossed in fettuccine pasta with a slowly simmered tomato basil sauce.

Crab meat, shrimp, and fresh fish of the day, cooked into crispy cakes finished with a creamy champagne sauce.

Sautéed in a tomato cream sauce with fresh portabella mushrooms then garnished with Parmesan cheese.

Bow tie pasta tossed in a slowly simmered tomato basil sauce or Parmesan cream sauce with spinach, roasted red bell peppers and veggies. Add chicken or shrimp for an additional charge.

Lightly breaded chicken breast, topped with mozzarella cheese and Parmesan crusted. Topped with homemade tomato basil sauce, served over pasta.

Two skewers of jumbo shrimp wrapped with bacon, served over fresh spinach and drizzled with honey mustard sauce. Served with a twice baked potato.

Giant portobello mushroom stuffed with bleu cheese crumbs, served over fresh spinach and topped with port wine sauce.

Very lightly breaded pan seared bass, topped with honey mustard sauce, served over fresh spinach, garnished with fresh vegetable medley.

Cajun seasoned jumbo shrimp served over angel hair pasta in our creamy champagne sauce topped with dried cranberries.

Sautéed with fresh mushrooms in a homemade marsala wine sauce served with house mashed potatoes and sautéed vegetable medley.

Fresh jumbo shrimp sautéed in extra virgin olive oil, white wine, garlic and finely chopped onion, served over pasta.

Sautéed in a tomato cream sauce with fresh portabella mushrooms then garnished with Parmesan cheese.

Smoked then grilled Italian sausage tossed in fettuccine pasta with a slowly simmered tomato basil sauce.

Sautéed to perfection in a classic style with roasted garlic, finely chopped onion and butter, served in an oven hot dish.

Crab meat, shrimp, and fresh fish of the day, cooked into crispy cakes finished with a creamy champagne sauce.

Giant portobello mushroom stuffed with bleu cheese crumbs, served over fresh spinach and topped with port wine sauce.

Mixed fresh greens tossed with cucumber & tomato and sun dried cranberries topped with grilled chicken breast.

Romaine lettuce, croutons, and parmesan cheese, typically includes a creamy Caesar dressing, topped with slices of chicken.

Fresh mixed greens tossed in a honey mustard vinaigrette dressing, topped with a Cajun seasoned tilapia.

Lightly breaded chicken breast, topped with mozzarella cheese and Parmesan crusted. Topped with homemade tomato basil sauce, served over pasta.

Tender shank slowly cooked in its own fat then topped with a rosemary sauce and served over house rice.

Sautéed chicken breast served over homemade mashed potatoes then topped with sautéed portabella mushrooms, sun dried tomatoes, roasted red bell peppers and bleu cheese. Finished with a brandy cream sauce.

Sautéed with fresh mushrooms in a homemade marsala wine sauce served with house mashed potatoes and sautéed vegetable medley.

Pounded pork tenderloin stuffed with cream cheese & dried cranberries then sautéed and finished with a cranberry, port wine sauce, served with house mashed potatoes.

Blackened seasoned chicken breast and large jumbo shrimp, served over a sweet roasted red bell pepper sauce, served with a twice baked potato.

Sautéed to perfection, topped with smoked Gouda cheese and savory port wine sauce, served with mashed potatoes.

Tender, fall of the bone ribs covered in barbeque sauce, served with a twice baked potato and a vegetable medley

Fresh fish of the day, crab meat and shrimp made into a cake patty, pan seared to perfection, topped with champagne sauce, served with mashed potatoes.

Two skewers of jumbo shrimp wrapped with bacon, served over fresh spinach and drizzled with honey mustard sauce. Served with a twice baked potato.

Jumbo shrimp sautéed in extra virgin olive oil and white wine with roasted bell peppers, fresh mushrooms, spinach and sun dried tomatoes. Served over pasta.

Cajun seasoned jumbo shrimp served over angel hair pasta in our creamy champagne sauce topped with dried cranberries.

Sautéed to perfection in extra virgin olive oil then drenched in Rigo's own creamy champagne sauce, garnished with a vegetable medley.

Char grilled salmon, covered in a light mango cilantro sauce, served with sautéed vegetables.

Very lightly breaded pan seared bass, topped with honey mustard sauce, served over fresh spinach, garnished with fresh vegetable medley.