MENU DU DINER
SOUPS & SALADS
Romaine hearts, fresh grated parmesan, house dressig.
Served with Chicken $16.00 or Shrimp $18.00
In Vinagrette dressing add Gorgonzola cheese $12.00
Toasted almonds, sliced fresh pear with raspberry vinagrette dressing
Kalamata olives, artichoke hearts, romaine, goat cheese, red onions, cucumbers and roma tomatoes
Sliced Bufala Mozzarella, tomate and fresh basil
Romaine lettuce served with diced tomato, sliced red onion and Gorgonzola cheese.
New England Clamchowder
Chicken base and vegtables soup.
STARTERS
Shrimp sauteed with garlic, wine & lemon butter.
Lightly fried and finished with Napoli-style marinara sauce
Fried with Marinara sauce.
COLD OR HOT
MARKET PRICE
Steam in garlic, herb, wine sauce.
Mediterranean style with House Louie dressing.
Steam in garlic, herb, wine sauce.
Baked in pate of spinach, pernod, garlic, butter.
Aged, thinly-sliced beef, field greens, capers and shaved parmigiana cheese.
PASTAS
Riccio's Classic medley of shellfish in its own natural sauce with tomatoes and herbs over linguine.
Red or White wine sauce.
with Chicken $26 With Shrimp $30
Pancetta with creamy tomato and vodka, parmigiano cheese.,
with Chicken $26
With Shrimp $30
Zesty fresh tomato sauce.
With Chicken $23
With Shrimp $27
Tomato sauce, mushrooms, olives,capers, and anchovies.
With Chicken $25
With Shrimp $ 29
With Meatballs $24
With Suasage $24
Crepes stuffed with spinach, veal, beef, chicken, topped with bechamel and bolognese sauce.
Cognac Rose Sauce
With Shrimp, Scalops, Salmon and seafood sauce over linguine pasta.
Add Crab legs $45
Egg plant, zucchini, bell pepers, sauteed with garlic and herbs
Served with pasta
ENTREES (FISH)
served with lemon butter sauce
Served with Lemon wine suace
Market price
Sauted in lemon, butter sauce.
Medley of seafood chicken and Portuguese sausage over saffron rice.
with Port wine butter sauce
ENTREES (CHICKEN)
Served with pasta
Served with vegetables and roasted potatoes
Served with vegetables and roasted potatoes
Stuffed breast of chicken with eggplant, fontina cheese, asparragus in porcini mushrooms sauce
ENTREE (VEAL)
Served with pasta
Served with vegetables and roasted potatoes
ENTREE (MEAT)
9 ONZ.
16 ONZ. BONE IN
16 ONZ
Served with sauted mushrooms