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Aceto Manodori     Fine, aged balsamic vinegar
                   from Modena
Aglio e Olio       Garlic and oil sauce
                   for pasta
Agrodolce          Sweet and sour
Amatriciana        Guanciale, red onion, and
                   spicy tomato sauce
Antipasto          Before the meal
Aperitivi          Appetite aiding liqueurs
Botarga            Salted, pressed and air dried
                   fish roe
Bruschetta         Thinly sliced grilled bread,
                   with olive oil and garlic
Bucatini           Fat, hollow spaghetti
Campari            Bitter aperitif
Cannellini         Elongated, white bean
Cacciucco          Delicious fish stew
                   from Liguria
Ceci               Garbanzo beans
Diavola            “Devil style;” spicy and hot
Dolce              Dessert
Formaggi           Cheeses
Fritto Misto       Mixed fry
Gnocchi            Potato dumplings
Guanciale          Cured pig jowl
Quartino           Quarter litre
Ragu               Sauce or hearty stew
                   for pasta
Ricotta salata     Aged and salted cows milk
                   cheese that can be grated
Pecorino Toscano   Aged sheeps milk cheese
                   from Tuscany
Saba               Cooked grape must,
                   pre-balsamic vinegar
Tagliatelle        Classic pasta, long, flat
                   ribbons, like fettuccine
Tartufo            Truffle
            OUR ESSENcE

                              FRESh INGREDIENTS

                             Rigsby’s Kitchen carefully selects
                             the finest local food vendors
                             to guarantee fresh, seasonal
                             produce year-round. Even
                             our menus are driven by ever-
                             changing seasons in an effort to
                             utilize the freshest ingredients.
                             Whether it’s our artisan bread
                             baked daily at our own
                             Eleni-Christina Bakery or the
                             floral arrangements brought in
                             fresh every morning, we strive to
                             provide the highest quality for all
                             our patrons.


Rigsby’s dishes offer an array of
cultural taste inspired by Italy and
the Mediterranean. The menu
is simple but refined, taking on
traditional favorites with a unique
and inventive flair. Looking into
our exhibition style kitchen you
can see our team of talented
chefs tossing gnocchi in a
sausage ragu or plating up one
of our delectable desserts.

                             c A S U A L AT M O S p h E R E

                             The casual elegance of Rigsby’s
                             interior with its high-end
                             furnishings and personal touches
                             puts our patrons at ease There’s
                             nothing fussy or formal about
                             us. “We want everyone to feel
                             relaxed and enjoy a wonderful
                             meal in a friendly atmosphere”,
                             states owner and Head
                             Chef, Kent Rigsby. While we
                             recommend reservations, walk-
                             ins are always welcome.
     W I N E S b Y T h E Q U A RT I N O

                       (1/4 Litre, 8.50 oz.)


De Faveri, Prosecco di Valdobbiadene                      12/glass

Riondo Pink, Prosecco                                     12/glass

Perrier Jouet, Grand Brut                                   22/split

Veuve Cliquot Ponsardin, Brut                             15/glass


Domaine Fontsainte, Corbieres                                      12

Banfi, Centine, Tuscany                                                 8


Tacchino, Gavi, Piemonte                                           13

Tenuta Rapitala, Casali, Sicily                                    12

Sartori di Verona, Pinot Grigio, Veneto                            11

Masi, Masianco, Veneto                                             13

Fieldstone, Sauvignon Blanc                                        12


Mauro Veglio, Barbera D’Alba                                       11

Frescobaldi, Remole, Sangiovese                                    12

Mellini, Borghi, D’Elsa, Chianti                                        9

Loredon Gasparini, Cabernet Sauvignon                              12

Sartori di Verona, Pinot Noir                                           9

Solane, Santi, Valpolicella                                             9

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs
  or unpasteurized milk may increase your risk of food-borne illness.

    18% gratuity will be added to the bill on parties of six or more.
                    I N S A L AT A

Caesar Salad
Whole leaves of crisp romaine hearts are tossed in
a light dressing with a touch of anchovy, lemon
and parmesan                                           8
Belgian Endive
Our signature salad from day one of opening;
composed with watercress, diced apples, walnuts,
Roquefort cheese and a red wine-sherry vinaigrette
Roasted Beets
This dish has turned many beet haters into beet
lovers; thinly sliced beets are dressed with a Zinfandel
vinaigrette and topped with Skorthalia, a classic Greek
condiment made with fresh garlic, bread, lemon juice
and olive oil                                           9
Orange and Olive
A surprisingly delicious salad made with sliced naval
oranges, oil cured olives, fresh thyme, fennel seeds
and extra-virgin olive oil                            9

                       pA S TA

Zuppa del Giorno
A daily selection of our favorite seasonal soups   A.Q.

Capellini in a light vodka cream with smoked
salmon, onions and capers                            23
Spaghetti with capers, olives and hot pepperoncini 19
Artisan Tagliatelle in a basil pesto sauce with
string beans and potatoes                            21

Our handmade potato gnocchi are served with the
pride of Bologna; a savory ragu made with Ohio
grass-fed, all natural ground beef and pork, white
wine, fresh thyme, tomato and parmesan             19

Made with La Quercia prosciutto, Parmigiano-
Reggiano and prosciutto cracklings                   23

With Spring herbs and fresh sage butter              20
                   A N T I pA S T I

Deviled eggs with white truffle oil, smoked salmon
crostini, fried Picholine olives                   12

Fresh mozzarella with a soft, creamy center
served with slow roasted peppers, fresh basil
and Sardinean flatbread                              10

House smoked salmon, capers, shallots,
chopped egg, chives                                  12

A tasting of artisan American salume, La Quercia
Prosciutto, Fra’Mani mortadella, Creminelli
sopressata, ceci salad                               13

Steamed Mussels
Dry white wine, sliced onions garlic,
pepperoncini, bruschetta                             11

Oysters Diavalo
Freshly shucked oysters are cooked in a light cream
flavored with Tabasco, tomato and scallions, and
served in a crispy fried eggplant                  11

Fegato di Pollo
All-natural chicken livers are sauteed medium-rare
with red onion, anchovy, pepperoncini, red wine
and saba, served over bruschetta                      9

Fritto Misto
Calamari, fennel, red onion. zucchini, bell pepper
and sliced lemon, lightly dusted and quickly fried
until golden, served with a spicy tomato sauce
with balsamic vinegar                                12


Sauteed with garlic, peperoncini, fresh basil, lemon,
and bread crumbs, served over grilled zucchini
marinated in fresh thyme                              19
A richly flavored seafood soup from Livorno on the
Tuscan coast with clams, shrimp, scallops,
calamari, fish fillets and white wine              25

Jumbo sea scallops are pan seared with brown
butter flavored with chopped shallots, capers and
lemon juice, served with julliened vegetables        27

Grilled whole mediterranean sea bass, served
with tomato braised fennel                           29

Slowly braised Colorado lamb shoulder, with citrus
marinated olives, white wine, a touch of cinnamon
and served with buttermilk mashed potatoes       25

Another classic Roman dish, Québécois veal
scaloppini stuffed with sage leaf and prosciutto,
served with braised chard and chard frites        27

All natural, heritage breed pork loin, pounded
thin and quickly sauteed with a sauce made with
juniper berries, porcini mushrooms and a touch of
cream. Served with Roasted Cauliflower          25

Strip Steak “Tagliata”
Grilled Brandt N.Y. strip, sliced over a bed of fresh
arugula with truffle balsamic vinegar, extra-virgin
olive oil and Parmigiano-Reggiano                   33

                    pOLL A ME

Barbecued chicken spiedini, spicy lemon-garlic
marinade, served over grilled radicchio salad  21

Pan roasted duck breast with figs “agrodolce”,
cooked in balsamic vinegar with a touch of sugar
and butter, sauteed carrots and turnips         22

                V E G E TA R I A NO

Eggplant Parmigiana
Fresh mozzarella, basil, tomato sauce              19
Farro Risotto
Seasonal vegetables and fresh herbs                19
Stuffed Peppers
Quinua, wild rice, currents, dried figs, capers,
sun dried tomatoes                                 19


Sauteed Spinach with raisins and pine nuts          5

Brussles Sprouts with pancetta                      5

Roasted Radishes with bagna cauda                   6

Hand cut French Fries with aioli                    5
W W W. R I G S b Y S k I T c h E N . c O M

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