Dinner Menu

Appetizers

Gli Antipasti

 [Pasta]     [Entrees]     [Side Dishes]     [Desserts]

PROSCIUTTO CASALINGO COI PANSEROTTI
Homestyle imported proscuitto and Florentine bread fritters.

CALAMARI FRITTI
Fresh small squid lightly floured and deep fried in olive oil.

FETTUNA COI FAGIOLI O POMODORO
Grilled garlic bread topped with choice of cannellini beans with fresh sage or chopped tomatoes with fresh basil.

INSALATA CAPRESE
Sliced Buffalo mozzarella and plum tomatoes with fresh basil and Tuscan virgin olive oil.

INSALATA COL CAPRINO    
Warm goat cheese and seasonal mixed greens tossed in balsamic vinaigrette.

INSALATA DI RADICCHIO ARROSTITO E RUCOLA
Marinated grilled radicchio and arugula tossed with basalmic vinaigrette topped with pecorino shavings.

TROTA AFFUMICATA
Fresh smoked Rainbow trout served with salsa verde, arugula and Tuscan croutons.

ASPARAGI all’ACETO BALSAMIC
Large fresh asparagus with olive oil and balsamic vinegar.

PEPERONI ROSSI SOTT’OLIO
Roasted sweet red peppers marinated in olive oil and garlic with fresh herbs.

POLENTA TARTUFATA ai FUNGHI FARCITI 
Truffled polenta served with mixed wild mushrooms deglazed in balsamic vinegar.

FUNGHI FRESCHI MISTI 
An assortment of fresh wild mushrooms sauteed in olive oil and garlic.

Le minestre – Le Zuppe

ZUPPA DI FUNGHI PORCINI
Porcini mushroom soup.

PAPPA AL POMODORO
Traditional thick Florentine tomato soup.

RIBOLLITA
Thick Tuscan vegetable and bread soup.

ZUPPA DI FAGIOLI BIANCHI

Tuscan white bean soup with homemade pasta ribbons.

Pasta
La Pastaciutta – I Risotti

[Appetizers]     [Entrees]     [Side Dishes]     [Desserts]

RISOTTO del GIORNO
Risotto of the day.

PANZOTTI FIORENTINI
Homemade roasted veal and spinach stuffed pasta "pockets" laced with besciamella and Florentine tomato sauce.

TAGLIATELLE FRESCHE CON FUNGHI E PISELLI
Homemade egg pasta with fresh mushrooms and peas in a light cream sauce.

SPAGHETTINI MARE E MONTE 
Thin spaghetti tossed with shrimp and wild mushrooms in a light fresh tomato sauce.

PAPPARDELLE SUL CONIGLIO 
Broad pasta ribbons tossed with savory Tuscan rabbit sauce.

TORTELLONI AL BURRO E SALVIA O AL ROSE
Ricotta and spinach filled tortelloni with sage butter or with a Florentine tomato and cream sauce.

PENNE STRASCICATE
Pasta quills sauteed with Tuscan meat sauce and parmigiano.

Entrees

 [Appetizers]     [Pasta]     [Side Dishes]     [Desserts]

Meat Dishes

Le Carni 

POLLASTRELLO AL MATTONE
A half chicken basted with lemon, fresh sage leaves and olive oil grilled over oak coals.

GRIGLIATA MISTA DELLA CASA 
Mixed grill of marinated pork loin, rabbit sausage, lamb chop, and stuffed baby quail.

SPIEDINO TOSCANO
Tuscan skewers of homemade sausage, chicken, veal, and seasonal vegetables.

SPIEDINO del CONTADINO
Grilled skewer of homemade sausage and fresh vegetables served with oven baked cannellini beans.

COSTOLETTE D’AGNELLO A SCOTTADITO
Grilled baby lamb chops marinated in lemon and rosemary.

LOMBATINA DI VITELLA
14 oz. grilled veal T-bone steak.

ARISTA, TACCHINO E VITELLA ARROSTO AGLI AROMI
Traditionally Florentine boned loin of pork, breast of turkey and rolled, stuffed veal roasted in red wine and mixed herbs.

LE SALSICCE COI’ FAGIOLI ALL’ UCCELLETTO
Grilled homemade sausage with cannellini beans and tomato.

FILETTO ALLA ZINGARA
Filet of beef sauteed with roasted red peppers, fresh mushrooms, plum tomatoes and white truffles served with truffled polenta.

BRACIOLA DI MAIALE CON L’OLIVE
A 14 oz. pork chop marinated in balsamic vinegar, juniper berries and rosemary, sauteed with black olives and served on a bed of cannellini beans.

BISTECCA ALL’ARRABBIATA  
A grilled, aged 14oz. Prime Black Angus New York Strip Steak, seasoned with red pepper, fresh herbs, and extra virgin olive oil. Served with grilled vegetables.

BISTECCA ALLA FIORENTINA

Aged 16oz. Black Angus T-Bone Steak, seasoned with sea salt and pepper and grilled over oak embers in the Florentine tradition.

Seafood

Le Pesce

SPIEDINO DI MARE
Skewer of marinated colossal shrimp, tri-colored peppers, and red onions, grilled over oak coals.

SALMONE REALE D’ALASKA SULLA BRACE
Fresh grilled salmon fillet with olive oil, rosemary, and breadcrumbs.

SARAGO DEL CHILE ALLA MUGNAIA

Fresh Chilean sea bass sauteed in white wine and lemon, served with herbed potatoes.

Side Dishes

I Contorni

[Appetizers]     [Pasta]     [Entrees]     [Desserts]

FAGIOLI BIANCHI COTTI AL FIASCO
Oven-baked cannellini beans.

BIETOLA SALTATA
Swiss chard sauteed in olive oil and garlic.

PATATE ALLA GHIOTTA
Oven-roasted potatoes with rosemary.

SELEZIONE DI INSALATE FRESCHE 
Selection of fresh salad greens served with virgin olive oil
and balsamic vinegar.

Desserts

 [Appetizers]     [Pasta]     [Entrees]     [Side Dishes]   

Cheese

I Formaggi

PECORINO E PERE
Tuscan sheep’s milk cheese with fresh pear slices.

"Al contadino non devi far’sapere quant’e buono il cacio con le pere."

SELEZIONE DI FORMAGGI ITALIANI
Selection of Italian cheeses.

Desserts

I Dolci

BISCOTTINI E CANTUCCI COL VIN SANTO
Assorted Tuscan cookies served with sweet "dipping" wine.

GELATI ALLE CREME E SORBETTI DI FRUTTA
Assorted homemade ice creams and fresh fruit sorbets.

I DOLCI DEI RICCHI
Our chef's homemade specialties.

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Copyright © 2006 Ristorante i Ricchi
Last modified: 12/31/2009