Grove's finest Italian restaurant, Riccardo's, has been owned and operated
by Riccardo and Georgette Spaccarelli since 1980. Each dish is
prepared with the freshest ingredients, and our eclectic wine selection
ensures a perfect accompaniment. Come dine al fresco on our stylish patio
and enjoy a glass of exceptional Italian Wine.
- Catering (Info)
- Special Parties / Events
- Outdoor Seating
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MENU At Riccardo's we strive to obtain and serve the freshest,
purest ingredients available, including hormone free meats,
free-range poultry, the freshest fish, certified produce and fresh
herbs. Our menu changes based on seasonal availability.
Please call for daily specials and featured items.
Our menu changes
based on seasonal availability. Please call for our current
SAMPLE LUNCH SPECIALS
SAMPLE PASTA DISHES
Insalata di Gamberetti alla Griglia
Mixed wild greens and radicchio, with grilled vegetables,
mushrooms and prawns; in our grain mustard and honey dressing.
Lasagne delle Marche
Layers of fresh pasta with our Marche meat suace, Besciamella
Sauce, fresh grated Parmigiano Reggiano and Pecorino Romano
Sandwich of sliced Mortadella, Capocollo ham, Finocchiona
salami, Swiss cheese, tomato, onion and Italian dressing,
dusted with Parmigiano Reggiano.
Melanzane alla Parmigiana
Tuscan-style eggplant grilled with extra virgin olive oil,
layered with Mozzarella, a light tomato Marinara sauce, and
Penne pasta tossed with fresh Cremini mushroom, black olives,
garlic and sundried tomatoes; in a light cream sauce, dusted
with Parmigiano Reggiano.
Pasta tossed in a spicy tomato sauce with Parmigiano Reggiano.
Simple, but tasty, this is Riccardo's personal favorite pasta
SAMPLE HEARTIER DISHES
Filetto ai Ferri
Harris Ranch natural beef, a choice Filet Mignon seared "on
the iron", served with a grilled mushroom, caramelized garlic
cloves and rosemary demi-glace. Paired with an
Arrabbiata side pasta to make a perfect match.
Acciughe Verde al Davide
Roasted red and yellow bell peppers bathed in Piemontese
'Salsa Verde' with imported, extra mild anchovy fillets.
A true taste of Piedmont.
Pollo alla Cacciatora
Free-range Chicken grilled, then baked in our marinara sauce
with olives, rosemary, white wine, and fennel, served with our
Soffiatine alla Blazut
Delicate vegetable fritters, made form fresh butternut squash
and leeks, deep fried until golden brown and dusted with sea
Veal Medallions with sage, prosciutto and fontina Cheese, n a
demi-glace sauce with madeira and fresh Mushrooms.
Prosciutto con Barbaforte
Thinly sliced Italian prosciutto topped with freshly grated
Wine Tasting Events
- Saturday February 9th, 2013: Noon to 3pm.
- Saturday March 9th, 2013: Noon to 3pm.
- Saturday April 13th, 2013:
Noon to 3pm.
Wine Maker's Dinner
- Tuesday January 29th, featuring Lucio Gomiero from VIGNALTA
for more info)
- Tuesday March 19th, featuring Caprili Brunello
Bar Marzocca is now open
Tuesday thru Saturday from 4-close for HAPPY HOUR wine and food
Thank you for your continued patronage.