dinner @ richard’s
starters
HAND‑CUT POTATO CHIPS V
truffle salt, roasted tomato aïoli 8.00
FIG FLATBREAD
gorgonzola, prosciutto, honey & basil 15.00
MIXED IMPORTED OLIVES GF • VEG
rosemary, lemon zest 7.50
GRILLED SHRIMP & RISOTTO CAKES
basil cream sauce 18.00
SEARED SEA SCALLOP GF
mashed sweet potatoes, cilantro pesto MP
HALIBUT CROQUETTES
saffron aïoli, microgreen salad, capers 13.00
SHISHITO PEPPERS V
flash-fried, Eden Creamery goat’s milk feta, lemon-mint gremolata 12.00
MEATBALLS
house-made beef meatballs, house tomato sauce, parmesan 12.00
CHARCUTERIE & CHEESE PLATTER
selection of cured meats, marinated fresh mozzarella, Manchego, fruit mostarda, crostini 22.00
soup & salads
TOMATO BASIL SOUP GF • V small 6.00 • large 8.00
HOUSE SALAD single 10.00 • shareable 18.00
mixed greens, toasted sunflower seeds, beets, orange segments, red onion, feta
choice of: stone-ground mustard vinaigrette GF • V or creamy green olive dressing GF
GRILLED CAESAR SALAD
Little Gem lettuce, house-made Caesar dressing, croutons, parmesan 11.00
sides
FRIED POLENTA (3) strained Bolognese 7.00 • RISOTTO CAKES (2) pesto cream 6.50
SAUTÉED SPINACH roasted garlic, balsamic GF • VEG 6.00 • SEASONAL VEGETABLES GF • V 5.00
FINGERLING POTATOES GF • V 6.00 • GORGONZOLA‑GARLIC SPREAD GF • V 5.00
entrées
PROSCIUTTO‑WRAPPED CHICKEN
10 oz. airline breast, crispy polenta, golden raisin-grappa sauce, seasonal vegetables 30.00
GRILLED 12 OZ. THOMAS CATTLE CO. RIBEYE GF
fingerling potatoes, seasonal vegetable 42.00
add gorgonzola-garlic spread 3.00 • add pink peppercorn butter 3.00 • add mushroom sauce 5.00
MANILA CLAM LINGUINE
chorizo, pickled red peppers, preserved lemon, white wine, roasted garlic 23.00
LACQUERED SMOKED DUCK BREAST
fingerlings, Kalamata olives, dark chocolate dust, balsamic-soy glaze 35.00
EGGPLANT PARMESAN GF • V
layered with smoked mozzarella, house tomato herb sauce, parmesan 20.00
GRILLED AHI GF
dusted with coriander & black pepper, cabbage-fennel-apple slaw, Calabrian chili oil, sesame seeds 30.00
LAMB RIGATONI
braised lamb, house-made rigatoni, whipped ricotta, roasted eggplant, lemon-fennel salad 26.00
DUROC PORK LOIN GF
pork loin medallions, dried cherry-mushroom sauce, leek confit in bacon drippings, smoked cauliflower cream 30.00
CHEESE RAVIOLI
choice of: pesto cream V • Bolognese (strained meat sauce) • brown butter sage V 21.00
CANNELLONI
pasta sheets rolled with ricotta, sausage & spinach 21.00
add protein to any dish
CHICKEN BREAST 7.00 • SALMON FILLET 10.00 • SIRLOIN COULOTTE 10.00
GRILLED SHRIMP 7.00 • SCALLOP MP