Lake Grove's finest Italian restaurant, Riccardo's, has been owned and operated by Riccardo and Georgette Spaccarelli since 1980.  Each dish is prepared with the freshest ingredients, and our eclectic wine selection ensures a perfect accompaniment.  Come dine al fresco on our stylish patio and enjoy a glass of exceptional Italian Wine.
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MENU
At Riccardo's we strive to obtain and serve the freshest, purest ingredients available, including hormone free meats, free-range poultry, the freshest fish, certified produce and fresh herbs.  Our menu changes based on seasonal availability.  Please call for daily specials and featured items.  PDF Menus (Lunch | Late Lunch | Dinner | Falchini)

SAMPLE MENU

LUNCH SPECIALS

PASTA DISHES
Insalata di Gamberetti alla Griglia
Mixed wild greens and radicchio, with grilled vegetables, mushrooms and prawns; in our grain mustard and honey dressing.		 Lasagne delle Marche
Layers of fresh pasta with our Marche meat suace, Besciamella Sauce, fresh grated Parmigiano Reggiano and Pecorino Romano cheeses.
Riccardo's
Sandwich of sliced Mortadella, Capocollo ham, Finocchiona salami, Swiss cheese, tomato, onion and Italian dressing, dusted with Parmigiano Reggiano.		 Melanzane alla Parmigiana
Tuscan-style eggplant grilled with extra virgin olive oil, layered with Mozzarella, a light tomato Marinara sauce, and Parmigiano Reggiano.
Penne Strozzapreti
Penne pasta tossed with fresh Cremini mushroom, black olives, garlic and sundried tomatoes; in a light cream sauce, dusted with Parmigiano Reggiano.
 		 Penne Arrabbiata
Pasta tossed in a spicy tomato sauce with Parmigiano Reggiano.  Simple, but tasty, this is Riccardo's personal favorite pasta dish.

HEARTIER DISHES

APPETIZERS
Filetto ai Ferri
Harris Ranch natural beef, a choice Filet Mignon seared "on the iron", served with a grilled mushroom, caramelized garlic cloves and rosemary demi-glace.  Paired with an Arrabbiata side pasta to make a perfect match.		 Acciughe Verde al Davide
Roasted red and yellow bell peppers bathed in Piemontese 'Salsa Verde' with imported, extra mild anchovy fillets.  A true taste of Piedmont.
Pollo alla Cacciatora
Free-range Chicken grilled, then baked in our marinara sauce with olives, rosemary, white wine, and fennel, served with our house polenta.		 Soffiatine alla Blazut
Delicate vegetable fritters, made form fresh butternut squash and leeks, deep fried until golden brown and dusted with sea salt.
Vitello Saltimbocca
Veal Medallions with sage, prosciutto and fontina Cheese, n a demi-glace sauce with madeira and fresh Mushrooms.		 Prosciutto con Barbaforte
Thinly sliced Italian prosciutto topped with freshly grated horseradish.