Menu

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Jumbo shrimp served on crisp greens, with our own cocktail sauce. 

Jumbo shrimp stuffed with horseradish,wrapped in bacon and broiled in white wine and butter 

Rizzis own casino recipe. Broiled on the half shell. 

Sea scallops wrapped in bacon and broiled with white wine, lemon and butter 

Tender artichoke hearts, sauteed French style. 

Jumbo shrimp served on crisp greens, with our own cocktail sauce. 

Lightly fried and sauteed in olive oil and garlic with pepperoncini, Kalamata olives and sherry wine. Topped with Pecorino Romano cheese. 

Fresh escarole & beans sauteed 

in olive oil & garlic. 

Lightly toasted with garlic & butter. 

Ask your server what our has prepared for you today.

(Fridays Only)

Served with croutons & topped with mozzarella cheese. 

Crisp greens with your choice of dressing. 

Sliced NY strip steak with Cajun spices served over crisp greens with garden fresh vegetables and served with garlic toast. 

Blackened Atlantic salmon served over crisp greens with garden fresh vegetables and served with garlic toast. 

Crisp greens and garden fresh vegetables topped with a grilled chicken breast served with garlic bread. 

Grilled shrimp over fresh greens, your choice of dressing. 

Honey Balsamic, Italian, Poppyseed, Ranch, Creamy Bleu Cheese, Crumbly Bleu Cheese (add $1.00 for Bleu Cheese)

Seasoned Filet Mignon served on grilled eggplant with spinach & diced tomatoes topped with asiago cheese, accompanied by a Marsala wine sauce 

Tenderloin tips sauteed with shallots and mushrooms in a brandy bordelaise cream sauce served over rice. 

An 8 oz Filet broiled to your liking and smothered in mushrooms with a Marsala wine sauce. 

Boneless breast of chicken with a cornbread sausage stuffing topped with sun-dried tomatoes in a mornay sauce. 

Boneless chicken breast sautéed in a sherry cream sauce with mushrooms & tarragon. 

Chicken breast sauteed with olive oil, garlic, peppers, onions, mushrooms and port wine. Served over angel hair in a light marinara sauce. 

Tender veal medallions wrapped with prosciutto ham sauteed in a Marsala wine sauce with mushrooms and Kalamata olives. Served over fresh escarole.

Veal medallions and jumbo shrimp sauteed in a white wine sauce with garlic, black olives and diced tomatoes. Served over linguine. 

Deep fried veal layered with eggplant, proscutti and roasted red peppers then baked with mozzarella cheese served with a side of rigatoni. 

Veal medallions sauteed in olive oil with garlic, roasted red peppers, and kalamata olives in a tomato parmesan cream sauce, then topped with gorgonzola cheese. 

 Jumbo shrimp stuffed with feta cheese & spinach wrapped in bacon & broiled to perfection. Served over a bed of fresh escarole. 

Chicken and broccoli in our homemade Alfredo sauce tossed with fettuccine. 

Fettuccine in a homemade creamy asiago cheese. 

Rigatoni in Toula’s homemade meat sauce. 

Cheese ravioli in our homemade red sauce. 

Filet mignon wrapped in bacon with sautéed mushroom and accompanied with béarnaise sauce. 

USDA choice strip steak lightly seasoned and broiled topped with sauteed mushrooms. 

Veal breaded and deep fried, topped with mozzarella cheese and homemade red sauce, served with your choice of pasta.  

Veal medallions dipped in egg batter then sauteed in a sherry wine, lemon and butter sauce. 

Veal medallions sauteed with mushrooms and garlic. Served in a Marsala wine sauce.  

Veal sauteed lightly with fennel, kalamata olives and artichoke hearts finished with white wine and feta cheese. 

Boneless breast of chicken breaded & deep fried, topped with mozzarella cheese and homemade red sauce, served with your choice of pasta. 

Boneless breast of chicken dipped in egg batter then sauteed in a sherry wine, lemon & butter sauce. 

Boneless breast of chicken sauteed with mushrooms and garlic, served in a Marsala wine sauce.

Boneless chicken breast sauteed with peppers, onions, pepperoni, topped with melted mozzarella cheese and a light marinara sauce served over angel hair pasta.  

Boneless breast of chicken sauteed with broccoli and sundried tomatoes in a white wine sauce, served over angel hair pasta. 

Boneless hicken breast dredged in flour, then sauteed with artichoke hearts and garlic in a lemon sherry wine sauce. 

Six jumbo shrimp sauteed with garlic & lemon in a white wine sauce. Served over angel hair pasta.

Boneless chicken and shrimp sauteed with roasted red peppers, artichoke hearts, and kalamata olives in a scampi sauce, served over fettuccini and topped with feta cheese. 

Single or double broiled & served with drawn butter and lemon wedges.

Filet Mignon accompanied by a single Brazilian lobster tail.

8oz. Brazilian lobster tail sauteed in a sherry wine, lemon & butter sauce.  

Haddock filet broiled with lemon butter topped with capers.

Haddock baked with garlic roasted tomatoes and feta cheese served over sauted greens.

Lightly seasoned scallops seared in olive oil and served over spinach topped with feta cheese. 

Scallops sauteed with tomatoes, prosciutto, spinach and shallots in a white wine and garlic sauce served over angel hair pasta. 

Jumbo shrimp, whole clams & fresh haddock served over linguine in a spicy red clam sauce. 

Whole clams in a red or white clam sauce served over linguine.

Haddock fish fry served with french fries.