Rizzis Restaurant Menu

Jumbo shrimp stuffed with horseradish, wrapped in bacon and broiled in white wine and butter.

Sea scallops wrapped in bacon and broiled with white wine, lemon and butter.

Tender artichoke hearts and sautéed French Style.

Lightly breaded calamari, deep fried and served with a red sauce and lemon wedge.

Lightly fried and sautéed in olive oil and garlic with pepperoncini, kalamata olives and sherry wine. Topped with Pecorino Romano cheese.

Fresh escarole and beans sautéed in olive oil and garlic.

Lightly toasted with garlic and butter, topped with melted cheese. Served with marinara on the side.

Served with croutons and topped with mozzarella cheese.

Sliced new York strip with Cajun spices served over fresh greens accompanied by garlic toast.

Crisp greens and garden fresh vegetable topped with a 2 grilled chicken breasts served with garlic bread.

Grilled shrimp over fresh greens and with your choice of dressing.

Crisp greens and garden fresh vegetable topped with 2 fried chicken breasts served with garlic bread.

Tenderloin tips sautéed with shallots and mushrooms in a brandy bordelaise cream sauce. Served over rice.

An 8 oz. filet broiled to your liking and smothered in mushrooms with a marsala wine sauce.

Boneless breast of chicken with a cornbread sausage stuffing topped with sun-dried tomatoes in a mornay sauce.

Boneless chicken breast sautéed in a sherry cream sauce with mushrooms and tarragon.

Chicken breast sautéed with olive oil, garlic, peppers, onions, mushrooms and port wine. Served over angel hair in a light marinara sauce.

Tender veal medallions wrapped with prosciutto ham sautéed in a marsala wine sauce with mushrooms and kalamata olives. Served over fresh escarole.

Veal medallions and jumbo shrimp sautéed in a white wine sauce with garlic, black olives and diced tomatoes. Served over linguine.

Deep fried veal layered with eggplant, prosciutto and roasted red peppers then baked with mozzarella cheese served with a side of rigatoni.

Veal medallions sautéed in olive oil with garlic, roasted red peppers, and kalamata olives in a tomato parmesan cream sauce, then topped with gorgonzola cheese.

Jumbo shrimp stuffed with feta cheese and spinach wrapped in bacon and broiled to perfection. Served over a bed of fresh escarole.

Chicken and broccoli in our homemade alfredo sauce tossed with fettuccine.

Linguine pasta served with Italian sausage, typically includes a homemade tomato sauce and is garnished with fresh herbs.

Fettuccine in a zesty Asiago cheese sauce.

Homemade in our own sauce.

Rigatoni in Toula's homemade meat sauce.

Fettuccine in a zesty Asiago cheese sauce with chicken.

Fettuccine in a zesty Asiago cheese sauce with shrimp.

Rigatoni in Toula's homemade meat sauce with a large homemade meatball.

Rigatoni in Toula's homemade meat sauce with sausage.

USDA choice strip steak lightly seasoned and broiled to your liking. Topped with sautéed mushrooms.

Veal medallions dipped in egg batter then sautéed in a sherry wine, lemon and butter sauce.

Fresh veal medallions sautéed with mushrooms and garlic. Served in a marsala wine sauce.

Fresh veal sautéed lightly with fennel, kalamata olives and artichoke hearts finished with white wine and feta cheese.

Boneless breast dipped in egg batter and sautéed in a sherry wine, lemon and butter sauce.

Breast of chicken sautéed in a marsala wine sauce with fresh mushrooms and a hint of garlic.

Chicken breast sautéed with peppers, onions and pepperoni, topped with mozzarella cheese and a light marinara sauce served with a nest of angel hair pasta.

Chicken, broccoli and sun-dried tomatoes in a white wine sauce and served over angel hair pasta.

Chicken breast dredged in flour, then sautéed with artichoke hearts and garlic in a lemon sherry wine sauce.

Chicken and shrimp sautéed with roasted red peppers, artichoke hearts, and kalamata olives in a scampi sauce, served over fettuccine and topped with feta cheese.

Fish Dave. Fresh haddock baked with garlic roasted tomatoes and feta cheese. Served over sautéed greens.

Lightly seasoned scallops seared in olive oil and served over spinach, with basil oil and topped with crumbled feta cheese.

Sea scallops sautéed with tomatoes, prosciutto, spinach and shallots in a white wine and garlic sauce. Served over a nest of angel hair pasta.

Spicy. Jumbo shrimp, whole clams and fresh haddock served over linguine in a spicy marinara sauce.

Generous portion of linguine with whole clams in a red sauce.

Generous portion of linguine with whole clams in a white clam sauce.

Fresh salmon sautéed with artichoke hearts, roasted red peppers and garlic in a lemon sherry wine sauce.

9 jumbo shrimp sautéed with garlic and lemon in a white wine sauce. Served over angel hair pasta.

Linguini pasta lightly sautéed with fresh garlic and extra virgin olive oil, typically includes a touch of parsley.

Sautéed green goodness, perfect for health-conscious diners seeking a flavorful leafy greens option.

Savory, perfectly seasoned sausage links, a classic breakfast favorite.

A robust sauce combining ground beef, tomatoes, and a medley of vegetables, typically served over pasta.

Fresh, crisp broccoli florets, lightly steamed to preserve flavor and nutrition.

Ground beef and pork, seasoned with Italian herbs, served in a classic marinara sauce.

Crispy golden strips of deliciousness served hot and seasoned to perfection.

A side of distinctively sharp and savory blue cheese, often enjoyed as an accompaniment to crackers or breads.