Crab meat, shrimp, and fresh fish of the day, cooked into crispy cakes finished with a creamy champagne sauce.
Bleu Cheese Stuffed Portabella
$13.00
Giant portobello mushroom stuffed with bleu cheese crumbs, served over fresh spinach and topped with port wine sauce.
Saganaki
$12.00
Asiago cheese flamed table side with Christian Brothers brandy, finished with a fresh lemon.
Escargot Catalan
$15.00
Sautéed to perfection in a classic style with roasted garlic, finely chopped onion and butter, served in an oven hot dish.
Dinner Entrées
Rigo's Special
$24.00
Sautéed chicken breast topped with crab cake patty then covered with our creamy champagne sauce, served with house mashed potatoes.
Chicken Parmesan
$22.00
Lightly breaded chicken breast, topped with mozzarella cheese and Parmesan crusted. Topped with homemade tomato basil sauce, served over pasta.
Lamb Shank
$28.00
Tender shank slowly cooked in its own fat then topped with a rosemary sauce and served over house rice.
Chicken Marsala
$21.00
Sautéed with fresh mushrooms in a homemade marsala wine sauce served with house mashed potatoes and sautéed vegetable medley.
Poulet Bleu
$23.00
Sautéed chicken breast served over homemade mashed potatoes then topped with sautéed portabella mushrooms, sun dried tomatoes, roasted red bell peppers and bleu cheese. Finished with a brandy cream sauce.
Chicken & Shrimp Combo
$24.00
Blackened seasoned chicken breast and large jumbo shrimp, served over a sweet roasted red bell pepper sauce, served with a twice baked potato.
Smoked Gouda Pork
$21.00
Sautéed to perfection, topped with smoked Gouda cheese and savory port wine sauce, served with mashed potatoes.
Baby Back BBQ Ribs Half Rack
$24.00
Tender, fall of the bone ribs covered in barbeque sauce, served with a twice baked potato and a vegetable medley.
Cranberry Stuffed Pork Tenderloin
$22.00
Pounded pork tenderloin stuffed with cream cheese & dried cranberries then sautéed and finished with a cranberry, port wine sauce, served with house mashed potatoes.
Dinner - Pasta
3 Cheese Ravioli
$20.00
Sautéed in a tomato cream sauce with fresh portabella mushrooms then garnished with Parmesan cheese.
Smoked Italian Sausage Pasta
$20.00
Smoked then grilled Italian sausage tossed in fettuccine pasta with a slowly simmered tomato basil sauce.
Rigo's Pasta
$19.00
Bow tie pasta tossed in a slowly simmered tomato basil sauce or Parmesan cream sauce with spinach, roasted red bell peppers and veggies. Add chicken or shrimp for an additional charge.
Dinner - Salads
Blackened Tilapia Salad
$17.00
Fresh mixed greens tossed in a honey mustard vinaigrette dressing, topped with a Cajun seasoned tilapia.
Classic Caesar Salad with Chicken
$17.00
Caesar Salad with Grilled Shrimp
$19.00
Grilled Chicken Salad
$15.00
Mixed fresh greens tossed with cucumber & tomato and sun dried cranberries topped with grilled chicken breast.
Dinner - Seafood
Blackened Jumbo Shrimp & Angel Hair
$24.00
Cajun seasoned jumbo shrimp served over angel hair pasta in our creamy champagne sauce topped with dried cranberries.
Sea Bass
$22.00
Very lightly breaded pan seared bass, topped with honey mustard sauce, served over fresh spinach, garnished with fresh vegetable medley.
Mango Cilantro Atlantic Salmon
$29.00
Char grilled salmon, covered in a light mango cilantro sauce, served with sautéed vegetables.
Bacon Wrapped Shrimp Dinner
$25.00
Two skewers of jumbo shrimp wrapped with bacon, served over fresh spinach and drizzled with honey mustard sauce. Served with a twice baked potato.
Crab Cake Entrée
$21.00
Fresh fish of the day, crab meat and shrimp made into a cake patty, pan seared to perfection, topped with champagne sauce, served with mashed potatoes.
Shrimp De La Casa
$25.00
Jumbo shrimp sautéed in extra virgin olive oil and white wine with roasted bell peppers, fresh mushrooms, spinach and sun dried tomatoes. Served over pasta.
Shrimp Scampi
$24.00
Fresh jumbo shrimp sautéed in extra virgin olive oil, white wine, garlic and finely chopped onion, served over pasta.
Tilapia & Crab Cake
$24.00
Sautéed to perfection in extra virgin olive oil then drenched in Rigo's own creamy champagne sauce, garnished with a vegetable medley.
