| Short Ribs Barolo |
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Five hour braised tender beef in a red wine demi-glace |
| Veal Chop Dominick |
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Center cut rib chop, filled with prosciutto, broccoli rabe & mozzarella, topped with Pennsylvania mushroom marsala wine sauce |
| Filet Mignon alla Steve |
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8 oz petit, grilled & topped with gorgonzola cheese, apple wood smoked slab bacon, served on a port wine demi-glace mirror |
| Guinness Skirt Steak |
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Lightly grilled & topped with stout beer sauce served with fried buttermilk onions |
| Free Range Pork Chop |
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Double cut organic grass fed, grilled to perfection, topped with mango apple chutney and served with a warm red cabbage cole slaw |
| New Zealand Baby Lamb Chops |
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Dijon crusted, slowly roasted served with a rosemary demi-glace |
| Louisiana Crab Cake |
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Pan fried, topped with roasted corn & mango salsa, served on a crisp polenta disc, laced with roasted red pepper pesto & crowned with micro greens |
| Grandma Roses Mini Veal Meatballs |
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Crowned with ricotta, fresh basil, frizzled onions, in a light tomato ragout, & served with Richies famous garlic bread |
| Thai Calamari |
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Lightly fried & tossed with grilled pineapple & scallions in a sweet chili sauce, topped with sesame seeds, tradional style available upon request |
| Broccoli Rabe & Spicy Sausage Eggroll |
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Served with a hoison dipping sauce |
| Wild Mushroom & Shrimp Dumplings |
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Pan seared & served with a scallion soy dipping sauce & wakame salad |
| Clams Casino |
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| Rice Croquetts |
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Panko crusted vegetable risotto lightly fried, over a bed of thinly sliced sopressata served with horse radish dipping sauce |
| Chardonnay Scallops |
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Broiled in a parsley white wine butter sauce, wrapped with Applewood smoked bacon, served over a bed of house made pickled cucumbers |
| Lobster Bisque |
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European style, topped with creme fraiche & chives |
| House |
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Mesclun greens, shaved radish, heirloom tomatoes, and carrots, wrapped in cucumber with your choice of ranch dressing, bleu cheese or red wine vinaigrette |
| Caesar |
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Chopped Romaine hearts, lightly tossed in a classic dressing topped with herbed croutons |
| Mozzarella Caprese |
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House made to order, with roasted red peppers, vine ripe beef-steak tomato, balsamic glazed grilled eggplant, prosciutto di parma, topped with basil infused Evoo |
| California Iceberg Wedge |
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Topped with Maytag Bleu, vine ripe tomatoes, hard boiled eggs & crispy smoked Applewood slab bacon |
| Dominiques Arugula |
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Micro greens with orange segments, candied walnuts, goat cheese, fresh raspberries lightly tossed in a raspberry vinaigrette |
| Papas Gourmet Linguini White Clam |
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Topped with broccoli crowns over thin semolina pasta served with richies famous garlic bread. Served over zucchini upon request |
| Richies Amazing Red Clam Sauce |
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Over linguini with Richies famous garlic bread |
| Rigatoni Broadway |
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Rigati-style semolina pasta lightly tossed with crumbled spicy sausage, cannellini beans, plum tomatoes in a traditional garlic and olive oil sauce |
| Nanas Seafood Supreme |
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Fresh steamed maine lobster, littleneck clams, colossal shrimp, day boat scallops & jumbo lump crab in nanas secret fra diavlo lobster sauce, over linguini & served with richies famous garlic bread |
| Market Fresh Seafood |
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All entrees can be grilled or broiled upon request are served with petite seasonal garden vegetables & risotto |
| Scallops Dawn Marie |
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Pan seared, sauteed in a brandy cream lobster sauce, topped with fresh Maine lobster |
| Sole Louisiana |
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Broiled fillet, filled with Dijon mustard crab stuffing topped with a champagne beurre blanc sauce |
| Tuna Bruschetta |
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Marinated & grilled sashimi grade Hawaiian big eye, topped tuscan style with chopped Roma tomatoes & fresh basil, drizzled with balsamic glaze |
| Shrimp Francese |
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Colossal prawns, egg battered & sauteed in a traditional lemon, butter, white wine sauce |
| Salmon Lahanna |
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Roasted Norwegian fillet, topped with a cucumber dill beurre blanc sauce |
| Chilean Sea Bass Alyssa |
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Broiled center cut fillet, in a traditional scampi sauce with capers, artichokes & roasted red peppers |
| Belvedere Oyster Shots |
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Chilled regional american oysters, with our house made horseradish cocktail sauce, served in a frosted shot glass |
| Blue Point Oysters on the 1/2 Shell |
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Served with traditional garnish |
| Tuna Tartar Tower |
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Sashimi grade Hawaiian big eye diced & tossed in a lime tomato bruschetta, stacked atop watercress, avocado, warm risotto & laced with an EVO glaze |
| Shrimp Cocktail |
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3 colossal prawns, micro greens, homemade cocktail sauce, fresh lemon wedge |
| Chicken Cordon Bleu |
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Filled with ham, alpine lace swiss, baked in a pennsylvania mushroom sauce, served over a bed of homemade fettuccini, accompanied by sauteed French beans |
| Pollo Giovanni |
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Egg battered sauteed breast of chicken, topped with spinach, prosciutto di parma, roasted peppers & mozzarella cheese. In a traditional butter, lemon & white wine sauce, accompanied by sauteed french |
| Vegetables Potatoes |
$6.00 |
Classic sauteed spinach garlic & oil yukon gold garlic mashed potatoes grilled aspaagus yukon gold mashed potatoes sauteed French beans Idaho sea salted baked potato rosemary parmesan bliss potatoes |
| Vanilla Creme Brulee |
$8.00 |
Classic french recipe infused with bourbonvanilla |
| Mocha Creme Brulee |
$8.00 |
Classic french recipe flavored with notes of pure mocha |
| New York Style Cheesecake |
$10.00 |
Our favorite lemony recipe |
| Chocolate Mousse |
$10.00 |
The finest araboca mocha background enhances the savor of our chocolate |
| Dark Chocolate Marquise |
$12.00 |
For chocolate lovers a base made with crunchy but soft almond powder meringue is mounded with a rich dark chocolate ganache surrounding brittles of vanilla french meringue |
