Riccardo's Lake Oswego

Cuochi Antipasti

• Carpaccio di Bresaola$14.00

  Italian cured beef, thinly sliced, served drizzled with olive oil, lemon juice, fresh arugula and freshly shaved Reggiano cheese.

• Capesante ai Ferri$15.00

  Fresh Sea Scallops seared on the iron, served with a savory celery root puree and salsa verde.

• Soffiatine alla Blazut$12.00

  Delicate vegetable fritters, made from Fresh butternut squash and leeks, deep fried until golden brown and dusted with sea salt.

• Polenta Tartufata$14.00

  Our house polenta broiled with Fontina cheese, and scented with White Truffle oil.

Cuochi Speciale

All Chef Specials include choice of soup or salad.

• Orecchiette con Broccoletti$26.00

  Ear shaped pasta made by hand tossed with extra virgin olive oil, broccoli, mixed greens, garlic, anchovies and pine nuts.

• Risotto con Gallinacci$26.00

  Creamy risotto made with Seasonal Yellow Chanterelle mushrooms, yellow onion, mushroom stock and white wine, finished with Parmigiano Reggiano.

• Tagliarini con Coniglio$28.00

  Imported hand made egg pasta tossed with sautéed rabbit, shallots, local spring Morel mushrooms finished with butter wine and fresh thyme and tossed with Parmigiano Reggiano.

• Spaghetti con Gamberini$28.00

  Petite prawns sauteed in extra virgin olive oil with a julienne of red onions, garlic, parsley, chopped tomatoes and white wine.

• Cannelli di Mare$34.00

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

• Trota all' Agrumato$36.00

  Fresh Red Idaho Trout, seasoned with Vignalta herbed salt and grilled, then finished with Agrumato - lemon infused olive oil.

• Vitello alla Parmigiana$38.00

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

Primo

All Chef Specials include choice of soup or salad. add 2 homemade meatballs or sausages for $4.50.

• Ravioli della Casa$23.00

  Ravioli stuffed with pork sausage, broccolini, red peppers, romano and fontina cheeses, garlic, chili flake and spices, served in a our house Arrabbiata sauce.

• Spaghetti al Pomodoro or Ragú$24.00

  Pasta with your choice of our fresh tomato and basil marinara sauce or Riccardo's Marche meat sauce made with Beef, chicken, Sausage, Mortadella, Mushrooms, red wine, vegetables and herbs.

• Penne Arrabbiata$24.00

  Penne Pasta tossed with a traditional spicy sauce of tomatoes, garlic, olive oil and chili flakes, tossed with Pecorino Romano & Parmigiano Reggiano cheese.

• Lasagna delle Marche$25.00

  Layers of fresh pasta with Riccardo's Marche meat sauce, Besciamella sauce, and fresh Parmigiano Reggiano and Pecorino Romano cheeses.

• Melanzane alla Parmigiana$25.00

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

Secondo

All Chef Specials include choice of soup or salad.

• Pollo all' Aglio$34.00

  Braised Draper Farms Chicken (seasoned with Vignalta herb salt), braised with garlic cloves, white wine, rosemary and thyme. Served with polenta and sautéed greens.

• Pollo alla Cacciatora$34.00

  Draper Farms Chicken grilled, then baked in our marinara sauce with olives, rosemary,white wine and fennel. Served with house polenta.

• Maiale all' Arancia*$38.00

  Pork loin seasoned with ground fennel seed, and grilled served with caramelized fennel in a orange butter sauce and finished with an orange gremolada.

• Costatine di Agnello*$40.00

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

• Saltimbocca di Vitello*$42.00

  Veal Medallions with sage, prosciutto and fontina cheese, in a demi-glace sauce with Madeira and fresh mushrooms.

• Vitello e Funghi alla Griglia*$42.00

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

• Bistecca con Tartufo*$46.00

  12 oz - NY Strip Steak seasoned with black truffle salt and then grilled med rare, served with a red potato and sautéed greens mash, accompanied by a sauteed onion demi glace.