Antipasto

Broccoli Sauteed with olive oil, lemon and garlic,"simple but splendid" 7

Caprese Slices of roma tomatoes and fresh mozzarella drizzled with extra virgin olive oil and Riggio's balsamic vinegar glaze topped with fresh basil and served with Tuscan toast points 10

Flatbread Toasted with an Arugala hazelnut pesto, goat cheese and a sweet cherry pepper relish 12

Italian Crab Cakes Maryland crab garlic, roasted red peppers, artichokes, green peppers and Italian seasonings, served with a basil pesto aioli and Riggio's balsamic glaze 12

Calamari Sautéed with garlic, tomatoes, kalamata olives and capers 12

Mussels Riggio’s famous fresh Prince Edward Isle mussels steamed in white wine with garlic, finished with your choice of fra diavolo or garlic cream sauce 12

Grilled Elk Sausage served over polenta cakes and topped with with caramelized red onions, bell peppers  12

Truffle Risotto Creamy Arborio rice and truffles, true classic 12

Soup & Salad

Pasta Fagioli Spicy Tuscan soup of white beans, tomatoes and pasta, loaded with garlic and topped with fresh Romano cheese 6

Riggio’s House Salad Served family style dressed with our homemade gorgonzola vinaigrette and warm Ciabatta bread

Single 5 Small bowl for 2 8 Large Bowl for 4  15

Pizza
All of our pizza is hand tossed with our homemade dough, topped with Mozzarella and Romano cheese then sprinkled with fresh Italian herbs and baked in our brick surface oven

Basic Tomato sauce, mozzarella, Romano cheeses with fresh basil 11

Carne Amore Tomato sauce, sausage, pepperoni, prosciutto, mozzarella and Romano cheeses 14

Red Margherite Tomato sauce, sliced tomatoes, garlic, fresh mozzarella and basil 12

White Margherite Same as our Red Margherite, without the tomato sauce and with a drizzle of our homemade Balsamic glaze 12

Capra Goat cheese, roasted red pepper coulis, spinach, garlic and basil 12

Cured Italian Meat White pizza, Proscuiutto dry aged salami, Mortadella and Mozzarella 14

White Veg Bechamella, mozzarella and gorgonzola cheese, zucchini, asparagaus, eggplant, red and yellow tomatoes 12

Pasta
Each pasta dish is designed in Italian tradition and preparation.

Riggio’s Ravioli Portobello mushroom ravioli sautéed with mixed wild mushrooms in a mouth watering brown butter sage sauce topped with fresh pecorino romano cheese 18

Capo Large scallops and prawns sautéed in olive oil with garlic and prosciutto, finished in a tomato cream sauce, tossed with penne 23

Lobster and Shrimp Gnocchi Medallions of fresh Maine lobster tail and sautéed shrimp with potato pasta tossed in a basil pesto cream, diced tomatoes and artichokes 29

Linguini Alle Vongole Fresh manilla clams simmered in white wine with garlic and herbs, served as is over linguini or finished with your choice of fra diavolo or garlic cream sauce 21

Seafood Manicotti Lobster, shrimp, scallops and salmon mixed with Italian cheeses and herbs rolled into fresh delicate crepes topped with a cherry pepper bechamella sauce and baked in the oven accompanied by sautéed spinach  26

Fettucini Alfredo Classic sauce of cream, romano cheese, fresh parsley and black pepper, tossed with fettuccini pasta 14 Topped with grilled breast of chicken 18 Topped with grilled shrimp 21

Pollo Puttanesca Medallions of chicken breast in olive oil with garlic, crushed red peppers and white wine, finished with capers, diced tomatoes and Mediterranean olives, tossed with penne 18 or Salmon 23

Buffalo Bolognese Freshly ground buffalo simmered with a perfect blend of garlic, onion ,tomatoes and Italian seasonings served over linguini  18

Spaghetti & Meatballs “Mama Riggio’s” homemade fresh ground seasoned meatballs in our classic marinara sauce 16

Riggio’s Lasagna Seasoned freshly ground buffalo, Italian cheeses, tomatoes, garlic and onion layered with delicate fresh pasta sheets, topped with Riggio’s marinara sauce and bechamella then baked in the oven and accompanied by fresh sautéed spinach  18

Pasta Verdura Garlic, spinach, artichokes and tomatoes sautéed in olive oil tossed with penne pasta and topped with toasted nuts 14 Topped with grilled breast of chicken 18 Topped with grilled shrimp 21

Duck Confit Cannelloni Slow cooked Muscovy duck and marscapone cheese rolled into delicate crepes baked and finished with a Chianti reduction and dried cherries accompanied by seasonal vegetables 22

Fiocci Cheese and pear stuffed pastas tossed with prosciutto, zucchini, asparagus, red and yellow tomatoes and gorgonzola 20

Gluten Free Entrees

Cioppino Fresh salmon, scallops, shrimp, clams and mussels simmered with garlic, herbs, plum tomatoes and white wine  22

Melanzana Eggplant layered with fresh spinach, roasted red peppers, portabella mushrooms, roma tomatoes fontina and ricotta cheeses, baked and decorated with a trio of sauces, balsamic glaze, roasted bell pepper sauce and a spinach coulis 18

Entrees
Chef Choice of Starch & Vegetable

Filetto Capriciosa Filet Mignon of beef seasoned and grilled, topped with goat cheese and a grilled plum tomato finished in a Bardolino demiglaz 28

Vitello Piccata Scaloppine of veal sautéed in olive oil with capers and finished in a lemon butter sauce 27

Vitello Marsala Scaloppine of veal sautéed with mixed wild mushrooms, shallots and a marsala wine sauce 27

Vitello Saltimboca Scaloppine of veal rubbed with sage, lightly sauteed and topped with prosciutto, and fontina cheese, finished with a mushroom marsala sauce 27

Vitello Parmigiano Breaded veal pan fried then topped with mozzarella cheese, marinara sauce and finished in the oven 27

Pollo Piccata Chicken scaloppini sautéed with olive oil and capers finished in a lemon butter sauce 19

Pollo Marsala Chicken scaloppini sautéed with mixed wild mushrooms, shallots and a marsala wine sauce 19

Pollo Saltimboca Chicken scaloppini sautéed and rubbed with sage, grilled and topped with prosciutto and fontina cheese, finished with a mushroom marsala sauce 21

Pollo Parmigiano Breaded breast of chicken pan fried then topped with mozzarella cheese, marinara sauce, and finished in the oven  19

Salmon Carciofi Copper River Sockeye Salmon roasted in the oven and finished with a sauce of garlic, tomatoes, artichokes and sautéed in olive oil and finished with white wine and lemon juice 23

Sides
Sautéed Spinach 5
Sautéed Artichokes 5
Side of Pasta 5

Dolce

All desserts are made fresh daily in our kitchen by Chef Most

Peanut Butter Pie, Tiramisu, Cannoli, Amaretto Cheesecake, Decadent Chocolate Torte,

Fresh Berries, Children's Sundae

All Desserts

$2.50