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Riccabona’s

Entrées

Filet of Wild Salmon

Oven-Dried Tomato Risotto, Sautéed Spinach and Arugula

Roasted Pine Nuts and Blackberry Sauce  28-

Sea Scallops

Pan-Seared with Wild Mushrooms, Scallion Risotto and Tarragon Beurre Blanc  28-

Capri Pasta

Angel Hair Pasta, Marinated Shrimp with Sweet Tomatoes,

Lemon Zest, Capers and Basil Chiffonade  26-

Free Range Chicken Breast

Stuffed with Herbed Goat Cheese

Served with Wild Mushroom Risotto and Morel Herb Sauce  28-

Roasted Duck

Cured with Apples, Pears, Oranges and Star Anise

Served with Julienne of Gingered Vegetables and Pear Bigarade 34-

Black Angus Tenderloin

With Roasted Tomato Bordelaise, Wild Mushrooms

and Gorgonzola Dolce Sauce  34-

Idaho Rack of Lamb

Grilled Chops with Pesto Marinade, Roasted New Potatoes

and Herbed Demi-Glace  32-

Wienerschnitzel

Breaded Veal Cutlets with Braised Red Cabbage,

Swedish Lingonberries and Spaetzle 34-

Veal Scaloppini

Garlic Lemon-Butter, Capers and Roasted New Potatoes  32-

Tournedos of Red Venison Tenderloin

Wild Mushrooms, Dried Cherry Port Wine Reduction  34-

Vegetarian Entrée On Request