Riccardo's Ristorante Menu and Prices

lentils, green peas & pasta in chicken stock.

lightly fried squid

mussels and little neck clams sauteed with garlic, olive oil & splash of marinara.

parma prosciutto & fresh burrata mozzarella

shrimp cocktail with its accompaniments

italian mozzarella, vine ripe tomato, evoo

eggplant rolled & stuffed with ricotta, romano & mozzarella cheese topped with fresh marinara.

pasta & 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 & gorgonzola.

grilled octopus with shaved fennel drizzled with balsamic glaze.

selected imported specialty cold cuts, 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 & finished with our homemade honey mustard dressing.

pasta sheets layered with a rich cheese blend & ground meat

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

potato dumplings with imported mozzarella, san marzano tomatoes and 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 sauteed with shiitake mushrooms, sun dried tomatoes & capers. tossed with our homemade potato gnocchi & romano cheese in a light tomato sauce.

native tender calamari tubes stuffed with seasoned bread crumbs & pieces of calamari over a bed of linguini.

deep sea scallops & gulf shrimp sauteed in evoo & 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 & 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.

chicken breast sauteed with capers & artichoke hearts in a lemon white wine sauce.

eggplant

grilled salmon served with fresh broccoli & 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 & 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 sauteed with fresh cherry tomatoes, basil & evoo. served with grilled vegetables.

thinly sliced pieces of milk-fed veal sauteed 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 sauteed in a light egg batter topped with imported prosciutto di parma & mozzarella cheese. finished in a marsala wine sauce.

haddock dipped in a light egg batter, sauteed with shiitake mushrooms in a white wine lemon sauce.

new york sirloin strip grilled to perfection served with fresh daily vegetables.

shrimp, mussels, calamari, scallops and littlenecks, sauteed in a fresh spicy tomato sauce over al dente linguini