Rizzis Restaurant

Aromas of grapefruit and kiwi mix with concentrated tropical aromas and a bright minerality.

Forward fruit and floral aromas of apples and peaches with just a hint of citrus; refreshingly crisp.

Flavors of baked apple appear alongside glazed pineapple and fresh tangerine, as a hint of clove entertains the taste buds.

Floral notes in the bouquet with hints of pear and almond. Light-bodied and lively with flavors of green apple and melon. Cool refreshing notes of lemon zest.

Soft and fragrant, with peach and pear notes that harmonize beautifully through the long, off-dry finish.

Lively apple pie a la mode notes mingle with citrus and pear aromas. Mouthfeel is rich with a touch of vanilla and spice from the barrel fermentation.

Aromas of aged leather and cedar with a hint of sour-cherry syrup, spiced with black pepper and nutmeg. Spicy on the palate, with rounded blackberry accents and hummus flavors.

Powerful mix of typical red fruits like plum and cherry with vanilla hints from the oak.

Rich cherry and plum flavors, a hint of chocolate and a subtle touch of oak.

Richly textured with ripe blackberry fruit flavors, soft generous tannins and a long, rich finish.

Ripe black cherry, cranberry, and warm herb, complemented by hints of vanilla and toasted oak.

Aromas of juicy cherry, fleshy plum, strawberry tart and orange marmalade, with barrel notes of vanilla, cedar, brown sugar and spice. Lush weighty fruit on the palate, tasting of raspberry preserves.

A robust palate with flavors of black currant and lush, ripe plum.

Aromas of grapefruit and kiwi mix with concentrated tropical aromas and a bright minerality.

Forward fruit and floral aromas of apples and peaches with just a hint of citrus; refreshingly crisp.

Flavors of baked apple appear alongside glazed pineapple and fresh tangerine, as a hint of clove entertains the taste buds.

Floral notes in the bouquet with hints of pear and almond. Light-bodied and lively with flavors of green apple and melon. Cool refreshing notes of lemon zest.

Soft and fragrant, with peach and pear notes that harmonize beautifully through the long, off-dry finish.

Lively apple pie a la mode notes mingle with citrus and pear aromas. Mouthfeel is rich with a touch of vanilla and spice from the barrel fermentation.

Aromas of aged leather and cedar with a hint of sour-cherry syrup, spiced with black pepper and nutmeg. Spicy on the palate, with rounded blackberry accents and hummus flavors.

Powerful mix of typical red fruits like plum and cherry with vanilla hints from the oak.

Rich cherry and plum flavors, a hint of chocolate and a subtle touch of oak.

Richly textured with ripe blackberry fruit flavors, soft generous tannins and a long, rich finish.

Ripe black cherry, cranberry, and warm herb, complemented by hints of vanilla and toasted oak.

Aromas of juicy cherry, fleshy plum, strawberry tart and orange marmalade, with barrel notes of vanilla, cedar, brown sugar and spice. Lush weighty fruit on the palate, tasting of raspberry preserves.

A robust palate with flavors of black currant and lush, ripe plum.

Aromas of grapefruit and kiwi mix with concentrated tropical aromas and a bright minerality.

Forward fruit and floral aromas of apples and peaches with just a hint of citrus; refreshingly crisp.

Flavors of baked apple appear alongside glazed pineapple and fresh tangerine, as a hint of clove entertains the taste buds.

Floral notes in the bouquet with hints of pear and almond. Light-bodied and lively with flavors of green apple and melon. Cool refreshing notes of lemon zest.

Soft and fragrant, with peach and pear notes that harmonize beautifully through the long, off-dry finish.

Lively apple pie a la mode notes mingle with citrus and pear aromas. Mouthfeel is rich with a touch of vanilla and spice from the barrel fermentation.

Aromas of aged leather and cedar with a hint of sour-cherry syrup, spiced with black pepper and nutmeg. Spicy on the palate, with rounded blackberry accents and hummus flavors.

Powerful mix of typical red fruits like plum and cherry with vanilla hints from the oak.

Rich cherry and plum flavors, a hint of chocolate and a subtle touch of oak.

Richly textured with ripe blackberry fruit flavors, soft generous tannins and a long, rich finish.

Ripe black cherry, cranberry, and warm herb, complemented by hints of vanilla and toasted oak.

Aromas of juicy cherry, fleshy plum, strawberry tart and orange marmalade, with barrel notes of vanilla, cedar, brown sugar and spice. Lush weighty fruit on the palate, tasting of raspberry preserves.

A robust palate with flavors of black currant and lush, ripe plum.

Seasoned Filet Mignon served on grilled eggplant with spinach diced tomatoes topped with asiago cheese, accompanied by a Marsala wine sauce.

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 mournay sauce.

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

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

Tender veal medallions wrapped with proscutti ham sautéed in a Marsala wine sauce with mushrooms and calamata 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, proscutti and roasted red peppers then baked with mozzarella cheese served with a side of rigatoni.

Veal medallions sauteed 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 spinach wrapped in bacon broiled to perfection. Served over a bed of fresh escarole.

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

Jumbo shrimp served on crisp greens, with our own cocktail sauce.

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

Rizzis own casino recipe. Broiled on the half shell.

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

Tender artichoke hearts, sautéed French style.

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

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

Fresh escarole beans sautéed in olive oil garlic.

Lightly toasted with garlic butter.

Ask your server what our chef has prepared for you today.

Fridays Only.

Served with croutons topped with mozzarella cheese.

Crisp greens with your choice of dressing.

Sliced NY strip steak with Cajun spices served over fresh greens accompanied by garlic toast.

Crisp greens and garden fresh vegetables topped with a grilled chicken breast served with garlic bread.

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

Fettuccine in a zesty asiago cheese sauce.

Homemade in our own sauce.

Rigatoni in Toula's homemade meat sauce.

The king of steaks. Served wrapped in bacon with sautéed mushroom caps and accompanied with béarnaise sauce.

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

Deep fried breaded veal smothered with mozzarella cheese. Served on a bed of pasta with an Italian red sauce.

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

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

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

Tender boneless chicken breast breaded deep fried. Topped with melted mozzarella cheese smothered in red sauce, served over pasta.

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

Breast of chicken sautéed in a Marsala wine sauce with fresh mushrooms 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 sundried tomatoes in a white wine sauce, served over angel hair pasta.

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

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

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

Single or double broiled served with drawn butter and lemon wedges.

Filet Mignon accompanied by a single Brazilian lobster tail.

Twin petite Brazilian lobster tails sautéed with sherry, lemon butter French style.

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

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

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

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

Seasoned Filet Mignon served on grilled eggplant with spinach diced tomatoes topped with asiago cheese, accompanied by a Marsala wine sauce.

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 mournay sauce.

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

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

Tender veal medallions wrapped with proscutti ham sautéed in a Marsala wine sauce with mushrooms and calamata 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, proscutti and roasted red peppers then baked with mozzarella cheese served with a side of rigatoni.

Veal medallions sauteed 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 spinach wrapped in bacon broiled to perfection. Served over a bed of fresh escarole.

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

Jumbo shrimp served on crisp greens, with our own cocktail sauce.

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

Rizzis own casino recipe. Broiled on the half shell.

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

Tender artichoke hearts, sautéed French style.

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

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

Fresh escarole beans sautéed in olive oil garlic.

Lightly toasted with garlic butter.

Ask your server what our chef has prepared for you today.

Fridays Only.

Served with croutons topped with mozzarella cheese.

Crisp greens with your choice of dressing.

Sliced NY strip steak with Cajun spices served over fresh greens accompanied by garlic toast.

Crisp greens and garden fresh vegetables topped with a grilled chicken breast served with garlic bread.

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

Fettuccine in a zesty asiago cheese sauce.

Homemade in our own sauce.

Rigatoni in Toula's homemade meat sauce.

The king of steaks. Served wrapped in bacon with sautéed mushroom caps and accompanied with béarnaise sauce.

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

Deep fried breaded veal smothered with mozzarella cheese. Served on a bed of pasta with an Italian red sauce.

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

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

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

Tender boneless chicken breast breaded deep fried. Topped with melted mozzarella cheese smothered in red sauce, served over pasta.

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

Breast of chicken sautéed in a Marsala wine sauce with fresh mushrooms 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 sundried tomatoes in a white wine sauce, served over angel hair pasta.

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

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

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

Single or double broiled served with drawn butter and lemon wedges.

Filet Mignon accompanied by a single Brazilian lobster tail.

Twin petite Brazilian lobster tails sautéed with sherry, lemon butter French style.

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

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

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

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

Seasoned Filet Mignon served on grilled eggplant with spinach diced tomatoes topped with asiago cheese, accompanied by a Marsala wine sauce.

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 mournay sauce.

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

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

Tender veal medallions wrapped with proscutti ham sautéed in a Marsala wine sauce with mushrooms and calamata 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, proscutti and roasted red peppers then baked with mozzarella cheese served with a side of rigatoni.

Veal medallions sauteed 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 spinach wrapped in bacon broiled to perfection. Served over a bed of fresh escarole.

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

Jumbo shrimp served on crisp greens, with our own cocktail sauce.

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

Rizzis own casino recipe. Broiled on the half shell.

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

Tender artichoke hearts, sautéed French style.

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

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

Fresh escarole beans sautéed in olive oil garlic.

Lightly toasted with garlic butter.

Ask your server what our chef has prepared for you today.

Fridays Only.

Served with croutons topped with mozzarella cheese.

Crisp greens with your choice of dressing.

Sliced NY strip steak with Cajun spices served over fresh greens accompanied by garlic toast.

Crisp greens and garden fresh vegetables topped with a grilled chicken breast served with garlic bread.

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

Fettuccine in a zesty asiago cheese sauce.

Homemade in our own sauce.

Rigatoni in Toula's homemade meat sauce.

The king of steaks. Served wrapped in bacon with sautéed mushroom caps and accompanied with béarnaise sauce.

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

Deep fried breaded veal smothered with mozzarella cheese. Served on a bed of pasta with an Italian red sauce.

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

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

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

Tender boneless chicken breast breaded deep fried. Topped with melted mozzarella cheese smothered in red sauce, served over pasta.

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

Breast of chicken sautéed in a Marsala wine sauce with fresh mushrooms 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 sundried tomatoes in a white wine sauce, served over angel hair pasta.

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

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

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

Single or double broiled served with drawn butter and lemon wedges.

Filet Mignon accompanied by a single Brazilian lobster tail.

Twin petite Brazilian lobster tails sautéed with sherry, lemon butter French style.

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

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

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

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

Aromas of grapefruit and kiwi mix with concentrated tropical aromas and a bright minerality.

Forward fruit and floral aromas of apples and peaches with just a hint of citrus; refreshingly crisp.

Flavors of baked apple appear alongside glazed pineapple and fresh tangerine, as a hint of clove entertains the taste buds.

Floral notes in the bouquet with hints of pear and almond. Light-bodied and lively with flavors of green apple and melon. Cool refreshing notes of lemon zest.

Soft and fragrant, with peach and pear notes that harmonize beautifully through the long, off-dry finish.

Lively apple pie a la mode notes mingle with citrus and pear aromas. Mouthfeel is rich with a touch of vanilla and spice from the barrel fermentation.

Aromas of aged leather and cedar with a hint of sour-cherry syrup, spiced with black pepper and nutmeg. Spicy on the palate, with rounded blackberry accents and hummus flavors.

Powerful mix of typical red fruits like plum and cherry with vanilla hints from the oak.

Rich cherry and plum flavors, a hint of chocolate and a subtle touch of oak.

Richly textured with ripe blackberry fruit flavors, soft generous tannins and a long, rich finish.

Ripe black cherry, cranberry, and warm herb, complemented by hints of vanilla and toasted oak.

Aromas of juicy cherry, fleshy plum, strawberry tart and orange marmalade, with barrel notes of vanilla, cedar, brown sugar and spice. Lush weighty fruit on the palate, tasting of raspberry preserves.

A robust palate with flavors of black currant and lush, ripe plum.

Seasoned Filet Mignon served on grilled eggplant with spinach diced tomatoes topped with asiago cheese, accompanied by a Marsala wine sauce.

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 mournay sauce.

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

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

Tender veal medallions wrapped with proscutti ham sautéed in a Marsala wine sauce with mushrooms and calamata 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, proscutti and roasted red peppers then baked with mozzarella cheese served with a side of rigatoni.

Veal medallions sauteed 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 spinach wrapped in bacon broiled to perfection. Served over a bed of fresh escarole.

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

Jumbo shrimp served on crisp greens, with our own cocktail sauce.

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

Rizzis own casino recipe. Broiled on the half shell.

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

Tender artichoke hearts, sautéed French style.

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

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

Fresh escarole beans sautéed in olive oil garlic.

Lightly toasted with garlic butter.

Ask your server what our chef has prepared for you today.

Fridays Only.

Served with croutons topped with mozzarella cheese.

Crisp greens with your choice of dressing.

Sliced NY strip steak with Cajun spices served over fresh greens accompanied by garlic toast.

Crisp greens and garden fresh vegetables topped with a grilled chicken breast served with garlic bread.

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

Fettuccine in a zesty asiago cheese sauce.

Homemade in our own sauce.

Rigatoni in Toula's homemade meat sauce.

The king of steaks. Served wrapped in bacon with sautéed mushroom caps and accompanied with béarnaise sauce.

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

Deep fried breaded veal smothered with mozzarella cheese. Served on a bed of pasta with an Italian red sauce.

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

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

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

Tender boneless chicken breast breaded deep fried. Topped with melted mozzarella cheese smothered in red sauce, served over pasta.

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

Breast of chicken sautéed in a Marsala wine sauce with fresh mushrooms 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 sundried tomatoes in a white wine sauce, served over angel hair pasta.

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

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

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

Single or double broiled served with drawn butter and lemon wedges.

Filet Mignon accompanied by a single Brazilian lobster tail.

Twin petite Brazilian lobster tails sautéed with sherry, lemon butter French style.

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

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

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

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

Seasoned Filet Mignon served on grilled eggplant with spinach & diced tomatoes topped with asiago cheese, accompanied by a Marsala wine sauce.

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 mournay sauce.

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

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

Tender veal medallions wrapped with proscutti ham sautéed in a Marsala wine sauce with mushrooms and calamata 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, proscutti and roasted red peppers then baked with mozzarella cheese served with a side of rigatoni.

Veal medallions sauteed 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 & spinach wrapped in bacon & broiled to perfection. Served over a bed of fresh escarole.

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

Jumbo shrimp served on crisp greens, with our own cocktail sauce.

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

Rizzis own casino recipe. Broiled on the half shell.

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

Tender artichoke hearts, sautéed French style.

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

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

Fresh escarole & beans sautéed in olive oil & garlic.

Lightly toasted with garlic & butter.

Ask your server what our chef has prepared for you today.

Fridays Only.

Served with croutons & topped with mozzarella cheese.

Crisp greens with your choice of dressing.

Sliced NY strip steak with Cajun spices served over fresh greens accompanied by garlic toast.

Crisp greens and garden fresh vegetables topped with a grilled chicken breast served with garlic bread.

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

Fettuccine in a zesty asiago cheese sauce.

Homemade in our own sauce.

Rigatoni in Toula's homemade meat sauce.

The king of steaks. Served wrapped in bacon with sautéed mushroom caps and accompanied with béarnaise sauce.

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

Deep fried breaded veal smothered with mozzarella cheese. Served on a bed of pasta with an Italian red sauce.

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

Fresh veal medallions sautéed with mushrooms & garlic. Served in a Marsala wine sauce.

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

Tender boneless chicken breast breaded & deep fried. Topped with melted mozzarella cheese & smothered in red sauce, served over pasta.

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

Breast of chicken sautéed in a Marsala wine sauce with fresh mushrooms & 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 sundried tomatoes in a white wine sauce, served over angel hair pasta.

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

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

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

Single or double broiled & served with drawn butter and lemon wedges.

Filet Mignon accompanied by a single Brazilian lobster tail.

Twin petite Brazilian lobster tails sautéed with sherry, lemon & butter French style.

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

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

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

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