Ruggero's Ristorante - Permanently Closed

Long Hot Peppers Oreganato

Stuffed with sausage and aged provolone cheese

Fresh Hand Pulled Mozzarella

Served with fire roasted sweet red peppers

Polipo E Sadano

Charred octopus, shaved fennel, orange segments and shellfish

Jumbo Lump Crab Cake

Served with mescaline greens

Crispy Chicken Livers

Served with long hot finger peppers

Clam Oreganato

Veal Spiedini

Rolled and skewered with seasoned breadcrumbs and maui onions

Sliced Tomato and Sweet Maui Onion

Served with smoked steak sauce

Lifeguard Fried Calamari or Traditional

Shrimp Venezuana Scampi

Served over grilled parmigiana

Polpetta

Meatball with fresh ricotta and back of salad

Bread and Garlic

Pasta Fagoli

Classic Caesar

with fresh white anchovies

Wedge Lettuce

With crumbled gorgonzola and crispy chunks of pancetta

Insalata Di Fagioli Al Tonno

Imported tuna, white beans, grape tomato and cucumbers with sweet red onion

Fantasi Di Arance

Blood Orange, walnuts, fennel, sweet red onion and EVOO (seasonal)

Perciatelli Al Tonno

Sicilian tuna, capers, olives, garlic and plum tomatoes

Pasta Al Cartoccio

Spaghetti baked in parchment paper

Linguine Vongole

With baby clams, clam broth, olive oil and garlic

Rigatoni

With sausage and broccoli rabe

Ravioli Di Stagione

With seasonal homemade ravioli

Strozzapretti E Basilico

With fresh tomato and basil

Penne All Amatriciana

With plum tomato, parma prosciutto and sweet maui onions

Spaghetti Bolognese

Penne Siciliano

With plum tomato and crumbled hot sausage

Polipo Midollo

Fussili, tomato, octopus and bone marrow

Spaghetti Carbonaro

With parma prosciutto, reggiano parmigiano, peas, cream and coddled egg

Veal Saltimbocca

With sage and parma prosciutto wine reduction

Cotoletta Alla Milanese

Lightly breaded veal cutlets topped with tri-color salad

Veal Rollatina

Parma prosciutto, fontina cheese and fresh mozzarella

22 Oz. Cc Berkshire Frenched Pork Chop

16 Oz. Double Cut Rack of Colorado Ribs

14 Oz. Dry Aged New York Strip

20 Oz. Dry Aged Prime Rib Chop

20 Oz. Double Cut Aged New York Strip

12 Oz. Butcher Cut Filet Mignon

16 Oz. Cc Lolli Popped Veal Chop

36 Oz. Dry Aged Tomahawk Pork Chop and 2lb Maine Lobster

20 Oz. New Zealand Lobster Tail Cognac

Brick Oven Roasted Baby Suckling Pig for Two

Served wit roasted rosemary potatoes

Whole Branzino

Wood oven baked, fennel, lemon and Sicilian sea salt

Lobster Fra Diavolo

Served with clams and mussels in spicy tomato sauce over linguine

Whole Maine Lobsters

Served by the pound broiled or steamed

Lobster Tail Francese

Egg battered, sauteed in lemon butter

Salmon

Wood oven roasted with seasonal vegetables

Whole Crispy Red Snapper

Angel hair pasta and black bean reduction

Pesce Al Cartoccio

Today's fresh fish selection cooked in parchment with herbs and vegetables

Shrimp Francese or Scampi

Served with a side of Rizotto

Garlic Mash Potatoes

Sauteed Spinach

Long Hot Finger Peppers

Mashed Sweet Potatoes

Broccoli Rabe

Escarole with Olives and Pine Nuts

Creamed Spinach

Asparagus Parmigiano

Brussel Sprouts