Riccardo's Ristorante

A bowl of our homemade vegetarian Minestroni soup or Soup of the Day.

Our House Salad: tossed wild greens with vine ripe tomatoes dressed with olive oil and Balsamic vinaigrette. Served with or without Blue Cheese crumbles.

Soup and salad combination.

Fresh spinach with crispy pancetta, grated Bra Duro cheese and mushrooms, lightly tossed with a grain mustard and honey dressing.

Mixed greens and radicchio, with grilled zucchini, mushrooms and prawns; tossed with our grain mustard and honey dressing.

Fresh tomatoes, onion, fresh Mozzarella, Provolone cheese, and wild greens on grilled Ciabatta bread.

The authentic Italian prosciutto and fresh Mozzarella cheese sandwich.

Sandwich of sliced Mortadella, Capocollo ham, Finocchiona salami, Provolone cheese, tomato, onion and Italian dressing, dusted with Parmigiano Reggiano cheese. Served on a hard-crusted Baguette.

A boneless filet of chicken, grilled with roasted eggplant, red onion, peppers and smoked Mozzarella, served on Ciabatta bread.

Our families'recipe of Italian sausage & Mozzarella cheese sandwich served on a hard-crusted Baguette.

The traditional Riccardo's meatball & Mozzarella cheese sandwich on a hard-crusted Baguette.

Fresh tomato and basil marinara sauce.

Riccardo's traditional Marchese meat sauce.

Tomatoes and roasted organic bell peppers, garlic and extra virgin olive oil.

Garlic, olive oil, butter, pine nuts and fresh herbs in a pureed sauce, dusted with Parmigiano Reggiano cheese .

Spinach, cheese and roasted garlic filled tortelloni tossed with your choice of sauce from the above list.

Fresh Fontina, Mozzarella and Ricotta ravioli, in your choice of sauce from the above list.

Penne pasta tossed with a spicy sauce of tomatoes, garlic, olive oil and chile flakes, dusted with Parmigiano Reggiano cheese.

Spaghetti pasta tossed with a sauce of onions, fresh tomatoes, extra virgin olive oil and smoked pancetta.

Riccardo's traditional Adriatic Style baked Lasagna, made with fresh egg pasta, layered with our Ragu, Besciamella and Parmigiano cheese.

Tuscan style eggplant, grilled with extra virgin olive oil, layered with Mozzarella, tomato sauce, and Parmigiano Reggiano.

Petite shrimp sauteed in extra virgin olive oil with a julienne of red onions, garlic, parsley, fresh chopped tomatoes and white wine.

Penne pasta tossed with fresh Cremini mushroom, black olives, garlic and sun dried tomatoes in a light cream sauce, dusted with Parmigiano Reggiano.

Free range chicken, grilled, baked "hunter's style" with tomato, fresh herbs, olives, fennel, garlic and wine; served with pasta of the day.

Boneless Oregon chicken breast baked with a light tomato and white wine sauce, topped with Mozzarella cheese and served with pasta.

Creamy lemon and rosemary polenta, topped with two grilled sausages; served with an onion and bell pepper sauce.

Italian cured beef, thinly sliced, served drizzled with olive oil, lemon juice, fresh arugula and freshly shaved Reggiano cheese.

Fresh Sea Scallops seared on the iron, served with a savory celery root puree and salsa verde.

Delicate vegetable fritters, made from Fresh butternut squash and leeks, deep fried until golden brown and dusted with sea salt.

Our house polenta broiled with Fontina cheese, and scented with White Truffle oil.

Ear shaped pasta made by hand tossed with extra virgin olive oil, broccoli, mixed greens, garlic, anchovies and pine nuts.

Creamy risotto made with Seasonal Yellow Chanterelle mushrooms, yellow onion, mushroom stock and white wine, finished with Parmigiano Reggiano.

Imported hand made egg pasta tossed with sautéed rabbit, shallots, local spring Morel mushrooms finished with butter wine and fresh thyme and tossed with Parmigiano Reggiano.

Petite prawns sauteed in extra virgin olive oil with a julienne of red onions, garlic, parsley, chopped tomatoes and white wine.

A house specialty, fresh - tender Washington Quinault Razor Clams, flash-sautéed in clarified butter and served with fresh lemon.

Fresh Red Idaho Trout, seasoned with Vignalta herbed salt and grilled, then finished with Agrumato - lemon infused olive oil.

Scallopine of veal, lightly breaded, layered with Provolone cheese and served with marinara sauce.

Ravioli stuffed with pork sausage, broccolini, red peppers, romano and fontina cheeses, garlic, chili flake and spices, served in a our house Arrabbiata sauce.

Pasta with your choice of our fresh tomato and basil marinara sauce or Riccardo's Marche meat sauce made with Beef, chicken, Sausage, Mortadella, Mushrooms, red wine, vegetables and herbs.

Penne Pasta tossed with a traditional spicy sauce of tomatoes, garlic, olive oil and chili flakes, tossed with Pecorino Romano Parmigiano Reggiano cheese.

Layers of fresh pasta with Riccardo's Marche meat sauce, Besciamella sauce, and fresh Parmigiano Reggiano and Pecorino Romano cheeses.

Tuscan-style eggplant grilled with extra virgin olive oil, layered with Mozzarella, a light tomato Marinara sauce, Parmigiano Reggiano Pecorino Romano.

Braised Draper Farms Chicken (seasoned with Vignalta herb salt), braised with garlic cloves, white wine, rosemary and thyme. Served with polenta and sautéed greens.

Draper Farms Chicken grilled, then baked in our marinara sauce with olives, rosemary,white wine and fennel. Served with house polenta.

Pork loin seasoned with ground fennel seed, and grilled served with caramelized fennel in a orange butter sauce and finished with an orange gremolada.

Grilled New Zealand rack of lamb (with rosemary and seasonings), served over caramelized onions with Demi-glace - Gastriche. Served with polenta and sauteed greens.

Veal Medallions with sage, prosciutto and fontina cheese, in a demi-glace sauce with Madeira and fresh mushrooms.

Veal Medallions and Shiitake mushrooms, grilled and served with a reduced Balsamic, red wine demi-glace.

12 oz - NY Strip Steak seasoned with black truffle salt and then grilled med rare, served with a red potato and sautéed greens mash, accompanied by a sauteed onion demi glace.

A bowl of our homemade vegetarian Minestroni soup or Soup of the Day.

Our House Salad: tossed wild greens with vine ripe tomatoes dressed with olive oil and Balsamic vinaigrette. Served with or without Blue Cheese crumbles.

Soup and salad combination.

Fresh spinach with crispy pancetta, grated Bra Duro cheese and mushrooms, lightly tossed with a grain mustard and honey dressing.

Mixed greens and radicchio, with grilled zucchini, mushrooms and prawns; tossed with our grain mustard and honey dressing.

Fresh tomatoes, onion, fresh Mozzarella, Provolone cheese, and wild greens on grilled Ciabatta bread.

The authentic Italian prosciutto and fresh Mozzarella cheese sandwich.

Sandwich of sliced Mortadella, Capocollo ham, Finocchiona salami, Provolone cheese, tomato, onion and Italian dressing, dusted with Parmigiano Reggiano cheese. Served on a hard-crusted Baguette.

A boneless filet of chicken, grilled with roasted eggplant, red onion, peppers and smoked Mozzarella, served on Ciabatta bread.

Our families'recipe of Italian sausage Mozzarella cheese sandwich served on a hard-crusted Baguette.

The traditional Riccardo's meatball Mozzarella cheese sandwich on a hard-crusted Baguette.

Fresh tomato and basil marinara sauce.

Riccardo's traditional Marchese meat sauce.

Tomatoes and roasted organic bell peppers, garlic and extra virgin olive oil.

Garlic, olive oil, butter, pine nuts and fresh herbs in a pureed sauce, dusted with Parmigiano Reggiano cheese .

Spinach, cheese and roasted garlic filled tortelloni tossed with your choice of sauce from the above list.

Fresh Fontina, Mozzarella and Ricotta ravioli, in your choice of sauce from the above list.

Penne pasta tossed with a spicy sauce of tomatoes, garlic, olive oil and chile flakes, dusted with Parmigiano Reggiano cheese.

Spaghetti pasta tossed with a sauce of onions, fresh tomatoes, extra virgin olive oil and smoked pancetta.

Riccardo's traditional Adriatic Style baked Lasagna, made with fresh egg pasta, layered with our Ragu, Besciamella and Parmigiano cheese.

Tuscan style eggplant, grilled with extra virgin olive oil, layered with Mozzarella, tomato sauce, and Parmigiano Reggiano.

Petite shrimp sauteed in extra virgin olive oil with a julienne of red onions, garlic, parsley, fresh chopped tomatoes and white wine.

Penne pasta tossed with fresh Cremini mushroom, black olives, garlic and sun dried tomatoes in a light cream sauce, dusted with Parmigiano Reggiano.

Free range chicken, grilled, baked "hunter's style" with tomato, fresh herbs, olives, fennel, garlic and wine; served with pasta of the day.

Boneless Oregon chicken breast baked with a light tomato and white wine sauce, topped with Mozzarella cheese and served with pasta.

Creamy lemon and rosemary polenta, topped with two grilled sausages; served with an onion and bell pepper sauce.

Italian cured beef, thinly sliced, served drizzled with olive oil, lemon juice, fresh arugula and freshly shaved Reggiano cheese.

Fresh Sea Scallops seared on the iron, served with a savory celery root puree and salsa verde.

Delicate vegetable fritters, made from Fresh butternut squash and leeks, deep fried until golden brown and dusted with sea salt.

Our house polenta broiled with Fontina cheese, and scented with White Truffle oil.

Ear shaped pasta made by hand tossed with extra virgin olive oil, broccoli, mixed greens, garlic, anchovies and pine nuts.

Creamy risotto made with Seasonal Yellow Chanterelle mushrooms, yellow onion, mushroom stock and white wine, finished with Parmigiano Reggiano.

Imported hand made egg pasta tossed with sautéed rabbit, shallots, local spring Morel mushrooms finished with butter wine and fresh thyme and tossed with Parmigiano Reggiano.

Petite prawns sauteed in extra virgin olive oil with a julienne of red onions, garlic, parsley, chopped tomatoes and white wine.

A house specialty, fresh - tender Washington Quinault Razor Clams, flash-sautéed in clarified butter and served with fresh lemon.

Fresh Red Idaho Trout, seasoned with Vignalta herbed salt and grilled, then finished with Agrumato - lemon infused olive oil.

Scallopine of veal, lightly breaded, layered with Provolone cheese and served with marinara sauce.

Ravioli stuffed with pork sausage, broccolini, red peppers, romano and fontina cheeses, garlic, chili flake and spices, served in a our house Arrabbiata sauce.

Pasta with your choice of our fresh tomato and basil marinara sauce or Riccardo's Marche meat sauce made with Beef, chicken, Sausage, Mortadella, Mushrooms, red wine, vegetables and herbs.

Penne Pasta tossed with a traditional spicy sauce of tomatoes, garlic, olive oil and chili flakes, tossed with Pecorino Romano & Parmigiano Reggiano cheese.

Layers of fresh pasta with Riccardo's Marche meat sauce, Besciamella sauce, and fresh Parmigiano Reggiano and Pecorino Romano cheeses.

Tuscan-style eggplant grilled with extra virgin olive oil, layered with Mozzarella, a light tomato Marinara sauce, Parmigiano Reggiano & Pecorino Romano.

Braised Draper Farms Chicken (seasoned with Vignalta herb salt), braised with garlic cloves, white wine, rosemary and thyme. Served with polenta and sautéed greens.

Draper Farms Chicken grilled, then baked in our marinara sauce with olives, rosemary,white wine and fennel. Served with house polenta.

Pork loin seasoned with ground fennel seed, and grilled served with caramelized fennel in a orange butter sauce and finished with an orange gremolada.

Grilled New Zealand rack of lamb (with rosemary and seasonings), served over caramelized onions with Demi-glace - Gastriche. Served with polenta and sauteed greens.

Veal Medallions with sage, prosciutto and fontina cheese, in a demi-glace sauce with Madeira and fresh mushrooms.

Veal Medallions and Shiitake mushrooms, grilled and served with a reduced Balsamic, red wine demi-glace.

12 oz - NY Strip Steak seasoned with black truffle salt and then grilled med rare, served with a red potato and sautéed greens mash, accompanied by a sauteed onion demi glace.

A bowl of our homemade vegetarian Minestroni soup or Soup of the Day.

Our House Salad: tossed wild greens with vine ripe tomatoes dressed with olive oil and Balsamic vinaigrette. Served with or without Blue Cheese crumbles.

Soup and salad combination.

Fresh spinach with crispy pancetta, grated Bra Duro cheese and mushrooms, lightly tossed with a grain mustard and honey dressing.

Mixed greens and radicchio, with grilled zucchini, mushrooms and prawns; tossed with our grain mustard and honey dressing.

Fresh tomatoes, onion, fresh Mozzarella, Provolone cheese, and wild greens on grilled Ciabatta bread.

The authentic Italian prosciutto and fresh Mozzarella cheese sandwich.

Sandwich of sliced Mortadella, Capocollo ham, Finocchiona salami, Provolone cheese, tomato, onion and Italian dressing, dusted with Parmigiano Reggiano cheese. Served on a hard-crusted Baguette.

A boneless filet of chicken, grilled with roasted eggplant, red onion, peppers and smoked Mozzarella, served on Ciabatta bread.

Our families'recipe of Italian sausage & Mozzarella cheese sandwich served on a hard-crusted Baguette.

The traditional Riccardo's meatball & Mozzarella cheese sandwich on a hard-crusted Baguette.

Fresh tomato and basil marinara sauce.

Riccardo's traditional Marchese meat sauce.

Tomatoes and roasted organic bell peppers, garlic and extra virgin olive oil.

Garlic, olive oil, butter, pine nuts and fresh herbs in a pureed sauce, dusted with Parmigiano Reggiano cheese .

Spinach, cheese and roasted garlic filled tortelloni tossed with your choice of sauce from the above list.

Fresh Fontina, Mozzarella and Ricotta ravioli, in your choice of sauce from the above list.

Penne pasta tossed with a spicy sauce of tomatoes, garlic, olive oil and chile flakes, dusted with Parmigiano Reggiano cheese.

Spaghetti pasta tossed with a sauce of onions, fresh tomatoes, extra virgin olive oil and smoked pancetta.

Riccardo's traditional Adriatic Style baked Lasagna, made with fresh egg pasta, layered with our Ragu, Besciamella and Parmigiano cheese.

Tuscan style eggplant, grilled with extra virgin olive oil, layered with Mozzarella, tomato sauce, and Parmigiano Reggiano.

Petite shrimp sauteed in extra virgin olive oil with a julienne of red onions, garlic, parsley, fresh chopped tomatoes and white wine.

Penne pasta tossed with fresh Cremini mushroom, black olives, garlic and sun dried tomatoes in a light cream sauce, dusted with Parmigiano Reggiano.

Free range chicken, grilled, baked "hunter's style" with tomato, fresh herbs, olives, fennel, garlic and wine; served with pasta of the day.

Boneless Oregon chicken breast baked with a light tomato and white wine sauce, topped with Mozzarella cheese and served with pasta.

Creamy lemon and rosemary polenta, topped with two grilled sausages; served with an onion and bell pepper sauce.