Riccardo's Ristorante

Imported Italian Prosciutto, thinly sliced and topped with freshly grated horseradish.

Our house Polenta broiled with fontina cheese, and finished with aromatic white truffle oil.

Soup and salad combination consisting of a bowl of our homemade Minestroni or Soup of the Day, and our House Salad (tossed mixed greens with tomatoes, Romano cheese and Blue cheese crumbles and Italian vinaigrette).

Mixed greens with grilled prawns & zucchini, sweet peppers and mushrooms. Tossed with our honey mustard dressing.

Our signature sandwich! Sliced Mortadella, Capocollo ham, Finocchiona salami, Provolone cheese, mixed greens, tomato, onion and Italian dressing, dusted with Parmigiano Reggiano cheese. Served on a hard-crusted baguette.

Fresh tomatoes, fresh mozzarella cheese, Arugula oil, onion, mixed greens and Italian Vinaigrette. Served on grilled ciabatta bread

The truly authentic Italian hot street sandwich: Thinly sliced imported Prosciutto and fresh mozzarella cheese dressed with olive oil, red wine vinegar and fresh sage. Served warm on ciabatta bread.

Sandwich special of the day.

Grilled chicken breast topped with grilled eggplant, sauteed onion, sweet peppers, mozzarella cheese and fresh Arugula. Served on ciabatta bread.

Our family recipe: Grilled Italian sausage with Marinara sauce and melted mozzarella cheese. Served on a hard-crusted baguette.

Our house made meatballs with Marinara & melted mozzarella cheese. Served on a hard-crusted baguette.

Fresh tomatonand basil marinara sauce with our string noodle of the day.

Ravioli special of the day.

A Classical combination of garlic, anchovy, red chili flake, black olives, and capers tossed in a Marinara sauce with Parmigiano Reggiano and the string noodle of the day.

Old World Durum Wheat Penne Rigate pasta from Mancini Pastificio Agricolo (in Le Marche, Italy), tossed in a traditional spicy sauce of tomatoes, garlic, olive oil, chili flakes, and Pecorino Romano & Parmigiano Reggiano cheeses.

Riccardo's traditional Marchese meat sauce (beef, chicken, pork sausage, mortadella, mushrooms, red wine, vegetables and herbs) tossed with our string noodle of the day.

Pasta special of the day.

Our string noodle of the day tossed with a sauce of onions, fresh tomatoes, extra virgin olive oil and smoked pancetta.

Petite shrimp sauteed in olive oil, julienned red onions, garlic, parsley, chopped tomatoes, a pinch of chili flakes and white wine, marinara served on the string noodle of the day.

Garlic, olive oil, butter, pine nuts, herbs and parmigiano reggiano cheese served on the string noodle of the day.

Old World Durum Wheat Penne Rigate pasta from Mancini Pastificio Agricolo with a cream sauce of fresh cremini mushrooms, black olive, garlic and sun dried tomatoes, dusted with parmigiano reggiano.

Riccardo's traditional Adriatic style baked lasagna, made with fresh egg pasta, layered with our Ragu, besciamella and fresh grated cheeses.

Tuscan style eggplant grilled with extra virgin olive oil then layered and baked with mozzarella, tomato sauce, and fresh grated cheeses.

Boneless Local chicken breast baked with a light tomato and white wine sauce, topped with mozzarella cheese and served with pasta and vegetables.

Our polenta, topped with two grilled house sausages; house vegetables served with a sauce of tomato, sweet peppers and onion.

Chicken Special of the day.

Fresh fish of the day.

A Parmigiano Reggiano Cheese ravioli, fried and served with our traditional spicy Arrabbiata sauce.

Fresh Sea Scallops seared on the iron. dressed with a vinaigrette of preserved lemon and pancetta, accompanied with arugula inslatini.

Fresh mozzarella, local tomatoes from Flamingo Ridge Farms and basil, finished with extra virgin olive oil and fresh cracked pepper, served with olives.

Italian cured beef, thinly sliced, served fresh arugula, drizzled with Agrumato oil, lemon juice, and shaved Pecorino cheese.

roasted Local tomatoes sautéed with Manilla clams, garlic and basil in olive oil. deglazed with white wine and tossed with pasta from Mancini Pastificio Agricolo.

Our take on this classic dish, Toscano Fresco Pecorino and ground black pepper, tossed with pasta from Mancini Pastificio Agricolo.

Egg pasta stuffed with grilled chicken , Ricotta, Mozzarella, Swiss, Fontina and Parmigiano cheeses, bread crumbs, vegetables, herbs and spices, served in a sage butter sauce.

Layers of fresh pasta with Riccardo’s Marche meat sauce (Beef, chicken, sausage, mortadella, Mushrooms, red wine, vegetables and herbs), Besciamella, and fresh Parmigiano Reggiano & Pecorino Romano cheeses.

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

Old World Durum Wheat pasta from Mancini Pastificio Agricolo in Le Marche, Italy. tossed with our fresh tomato & basil marinara sauce.

Old World Durum Wheat pasta from Mancini Pastificio Agricolo in Le Marche, Italy. tossed with Riccardo’s Marche meat sauce (Beef, chicken, sausage, mortadella, Mushrooms, red wine, vegetables and herbs).

pasta from Mancini Pastificio Agricolo tossed in a traditional spicy sauce of tomatoes, garlic, olive oil, chili flakes, and Pecorino Romano & Parmigiano Reggiano cheeses.

Fresh Columbia River King Salmon, Sautéed and finished with Huckleberry, orange, shallot and red wine sauce.

10 oz – hand cut rib eye steak, seasoned and seared on the iron. Served with a mustard cream sauce, accompanied with Garlic Mashed red potatoes.

Oregon Anderson Ranch lamb rack, seasoned with rosemary and spices and grilled, served over caramelized onions with Demi-glace - Gastriche. Served with polenta and sautéed greens.

Grilled Chicken, seasoned with Vignalta Herbed salt, lemon, fresh rosemary and tarragon, served with sautéed greens with garlic and polenta.

Pork loin grilled and served with a sauce of local porcini mushrooms, garlic, and shallots, deglazed with white wine and reduced with cream.

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

Veal Medallions briskly sautéed and served in the classic sauce of capers and lemon.

Made in house, a fruit crisp with mixed berries, with an almond and oatmeal crumble on top, served warm with a scoop of vanilla ice cream.

Sponge cake soaked with dark rum and Illy espresso, layered with dark chocolate and mascarpone cheese.

A chocolate lover’s dream, A double chocolate frosted layer cake.

A layer cake with lemon mascarpone, with mixed berries.

Our version of the Piemontese dessert “cooked cream” served with caramel sauce.

From local ingredients; created with a Masters’ knowledge from Gelato Maestro.

2 Slices of our Homemade Lasagna, 2 Salads & Bread with a bottle of wine

A quarter Pan of our Homemade Lasagna, (feeds 4-6 people), 4 Salads & Bread with a bottle of wine

Today's chicken entree, prepared in a pan ready to finish baking at home, served with House Polenta, 2 Salads & Bread (Fedds 2-3 People)

Pick up a Quart of sauce to heat and add to your own Pasta at Home

Fresh Sea Scallops seared on the iron. served with a savory celery root puree and Salsa Verde.

Large green olives stuffed with a five meat pâté, then breaded and fried. A classic Marche – Abruzzi dish.

Scalloped Sunchokes, braised in butter with shallots until tender, finished with Fonduta sauce and a sunny side up Quail egg.

Roasted veal tenderloin, chilled and sliced thin, served with a Classic Italian tuna and caper sauce.

Slivers of fennel sautéed with our house sausage, garlic, fresh tomato, Deglazed with wine and tossed with a splash of marinara and finished with reduced balsamic vinegar.

Shiitake mushrooms, garlic, Pancetta, petite corn,sautéed in olive oil and finished with a touch of cream and Parmigiano Reggiano.

Local Purple Broccoli sautéed with garlic, tossed in a blue cheese cream sauce, with imported pasta and toasted almonds.

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

Fresh Oregon Red Rock, sautéed and topped with a sauce of butter, capers, parsley, white wine and lemon.

Pork tenderloin grilled, then sliced into medallions and topped with a cherry, garlic and Barolo wine reduction sauce.

Seasoned hanger steak, grilled rare, sliced then served with a gorgonzola and horseradish cream sauce, fried fingerling potatoes and our house vegetables.

Sacchetti al Porcino pasta stuffed with Porcini mushroom, Ricotta, Mozzarella, Swiss, Fontina and Parmigiano cheeses, bread crumbs, vegetables, herbs and spices, served in a sage butter sauce.

Pasta with our fresh tomato and basil marinara sauce.

Pasta with Riccardo’s Marche meat sauce - made with Beef, chicken, Sausage, Mortadella, Mushrooms, red wine, vegetables, and herbs.

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.

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

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

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.