Richie Palmer's Pizzeria

With mushrooms, onions, red bell peppers, artichoke hearts and black olives.

Pepperoni, sausage, minced beef and ham.

Lettuce, zucchini, chicken, mushrooms, tomatoes and olives with balsamic vinaigrette.

Lettuce, spinach, tomato, avocado, red onion, cucumber, cilantro with Italian dressing.

Six piece wings served with one cool ranch dipping sauce, ten piece served with two.

Six piece wings served with one cool ranch dipping sauce, ten piece served with two.

Six piece wings served with one cool ranch dipping sauce, ten piece served with two.

Six piece wings served with one cool ranch dipping sauce, ten piece served with two.

Potato in it's own skin with sausage and cheese.

Fresh porcini mushrooms, house made fiery pork spreadable salame, and smoked mozzarella.

Home made egg tagliolini with sauteed shrimp, shaved brussel sprouts, basil, and mint cherry tomatoes in extra virgin olive oil.

House made lasagna with beef ragout.

Lightly breaded chicken breast topped with fresh melted mozzarella and tomato sauce served with rosemary roasted potatoes and sauteed broccoli.

Raw sliced and marinated baby artichokes, hearts of palms, arugola, toasted walnuts, and shaved parmigiano reggiano in a lemon dressing.

Flash fried fresh squash blossom filled with ricotta cheese, parmigiano reggiano, and vegetables. Served on top of spicy pomodoro sauce.

Imported hand-stretched D.O.P mozzarella di bufala, heirloom tomatoes, extra virgin olive oil, black salt, and basil pesto.

A mixed selection of cold cuts and cheeses served on a wooden board with gnocco fritto.

Lightly battered baby squid topped with julienne carrots and zucchini.

Baked bite sized beef meatballs served with tomato sauce, buffalo mozzarella, and grilled ciabatta bread.

Traditional Sicilian deep fried rice balls with mozzarella cheese, saffron, peas, and short ribs ragout.

Baked eggplant with ricotta cheese, mozzarella, tomato sauce, basil, and parmigiano reggiano.

Italian Chopped Salad with romaine, arugola, radicchio, hard boiled eggs, garbanzo beans, provolone cheese, pepperoncini, and salame in a lemon dressing.

Baby mixed greens, roasted red and golden beets with blue cheese, candied pecans, and green apples in a balsamic vinaigrette.

Classic Caesar salad with home made garlic crutons and shaved parmigiano reggiano.

Red and white quinoa, mixed baby greens, farro, sugar snap peas, asparagus tips, corn, dried cranberry, and cherry tomatoes in a lemon dressing.

Baby mixed greens salad in a balsamic vinaigrette topped with crumbled goat cheese.

Raw sliced and marinated baby artichokes, hearts of palms, arugola, toasted walnuts, and shaved parmigiano reggiano in a lemon dressing.

Grilled calamari over baby greens and heirloom tomatoes and carrots in a lemon dressing.

Fresh artichoke hearts pureed, topped with mascarpone cheese.

Pureed broccoli soup topped with crumbled goat cheese.

Fresh vegetable soup.

Fresh buffalo mozzarella, tomato sauce, cherry tomatoes, basil, and shaved parmesan cheese.

Mozzarella cheese, tomato sauce, and salame.

Mozzarella cheese, tomato sauce, and sliced prosciutto di parma.

Mozzarella cheese, tomato sauce, black olives, Italian ham, and marinated artichokes.

Fresh porcini mushrooms, house made fiery pork spreadable salame, and smoked mozzarella.

White pizza with smoked mozzarella, broccoli, Italian sausage, cherry tomatoes, and pecorino cheese.

Mozzarella cheese, tomato sauce, and mushrooms.

Egg pappardelle pasta with meat sauce.

Our square spaghetti “Alla Chitarra” with a egg emulsion, bacon and pecorino cheese.

Ravioli filled with mascarpone and prosciutto di parma. Served in a creamy walnut and marsala wine sauce.

Home made fettuccine pasta with cream sauce.

House made lasagna with beef ragout.

Linguine pasta in a lightly spicy garlic oil, broccolini heirloom carrots, and cherry tomato.

Linguine with fresh seafood in a light tomato sauce.

Home made ravioli stuffed with spinach and ricotta cheese in a light tomato sauce.

Rigatoni pasta in a rich tomato sauce with Italian pancetta, onions, and pecorino cheese.

Gemelli pasta with chicken breast and broccoli in a light pink sauce.

Home made soft potato dumplings with fresh tomato sauce, basil, and melted mozzarella.

Rigatoni pasta in cream sauce with Italian crumbled sausage, mushrooms, and drizzled with truffle oil.

Home made egg tagliolini with sauteed shrimp, shaved brussel sprouts, basil, and mint cherry tomatoes in extra virgin olive oil.

Organic jidori chicken breast pounded and grilled topped with arugola and heirloom cherry tomatoes, served with rosemary roasted potatoes.

Five hours braised boneless angus beef short ribs in a rich Barolo red wine reduction served over Italian Arborio rice prepared alla parmigiana.

Roasted Australian rack of lamb with dijon mustard sauce, served with mashed potatoes.

Fresh, deboned Mediterranean sea bass filet grilled and served with sauteed broccolini and chopped tomatoes.

Lightly breaded chicken breast topped with fresh melted mozzarella and tomato sauce served with rosemary roasted potatoes and sauteed broccoli.

Traditional Italian mix seafood soup with calamari, shrimp, mussels, clams, salmon and string beans in a light tomato broth served with toasted garlic bread.

Angus beef tenderloin grilled and topped with a wild mushroom sauce, served with mashed potatoes.

Fresh King Alaskan salmon filet served over a medley of white and red quinoa with heirloom cherry tomatoes.

Grilled swordfish filet served lightly breaded on sauteed kale and fried leeks.

Warm Valrhona Chocolate cake served with whipped cream.

Three ricotta and chocolate chips filled cannoli.

Chocolate custard with crumbled Amareto cookies.