The Menu

Rico Lorenzini was born in Ponte Buggianese, Tuscany in 1938. Due to economic conditions, he left school to work for an uncle in Turin at the age of 13. Subsequently, he worked at restaurants throughout Northern Italy before immigrating to Pittsburgh in 1958. That training landed him a job less than ten days after his arrival in Pittsburgh. Rico’s Restaurant has been serving guests proudly at this location since opening night, November 3rd, 1979.

Consumption of alcohol purchased outside is not permitted on premises.

Download Dining Menu

Antipasti
Lunch Entrées
Dinner Entrées
Desserts

Antipasti

Lunch Entrées

Dinner Entrées

Insalate

Caesar for Two

prepared tableside

Caprese

fresh mozzarella cheese, sliced tomatoes, basil, and a red wine vinaigrette

Fresh Sliced Tomatoes

House Tossed

fresh greens tossed with tomatoes, carrot slivers, and black olives

Tomatoes with Artichokes

with our house vinaigrette dressing

Pasta

Fettuccine Alfredo

a tangle of pasta tossed with cream sauce and parmigiano cheese

Fettuccine allo Scoglio

baby shrimp, scallops, and clams tossed with delicate tomato sauce or white sauce

Homemade Rotolo

fresh laid pasta, rolled and stuffed with prosciutto, spinach, and cheeses served on a bed of pink sauce

Linguine and Seafood

clams, mussels, shrimp, scallops, calamari, lobster and chef’s fish of the day in a light tomato sauce

Rico’s Famous Angel Hair

delicate cream sauce and imported portuguese pinoli nuts

Pesce

Baked Stuffed Shrimp

stuffed with crabmeat and served on a bed of creamy white wine sauce

Broiled Sea Scallops alla Rico

topped with garlic butter and garlic breadcrumbs

Broiled Seafood alla Rico

boston scrod, shrimp, and scallops topped with garlic breadcrumbs and garlic butter

Broiled Seafood Platter

petite lobster, shrimp, sea scallops, Boston scrod, clam coquille, stuffed oyster with crabmeat, lemon, and drawn butter

Broiled Stuffed Lemon Sole

stuffed with lump crabmeat

Lobster Rubino

egg dipped and sautéed with white wine and mushroom sauce

Lobster Tail

one half-pound broiled lobster tail served with drawn butter and lemon

Lump Crabmeat Florentine

baked and garnished with a white wine cream sauce topped with melted cheddar cheese and served on a bed of fresh spinach

Shrimp & Lump Crabmeat

sautéed with white wine and garlic lemon butter

Vitella

*Veal Chop

broiled with sliced domestic mushrooms, onions, and sweet peppers

Veal and Peppers

with sweet peppers, garlic, and olive oil

Veal Florence

with sautéed sweet peppers, mushrooms, and a tomato sauce

Veal Lorenzini

tender veal topped with imported prosciutto, swiss cheese, and sliced domestic mushrooms

Veal Milanese

pan fried, breaded, and served with sautéed sweet peppers

Veal Parmigiana

breaded veal topped with our homemade tomato sauce, melted parmigiano, and mozzarella

Veal Piccata

sautéed with lemon and caper sauce

Veal Scaloppine Marsala

thinly sliced veal sautéed with sliced domestic mushrooms, and a sweet Marsala wine sauce

Manzo

*Classic Surf and Turf

one half-pound broiled lobster tail and six ounce petite filet mignon cooked to your preference

*Filet Mignon

broiled ten ounce prime selection, served with sautéed sliced domestic mushrooms

*New York Sirloin Strip Steak

broiled twelve ounce prime selection, served with sautéed sliced domestic mushrooms

*Peppered Sirloin Strip Steak

broiled twelve ounce prime selection, served with embedded cracked peppercorns, sautéed sweet and hot peppers marinara

*Pittsburgh Style

filet mignon, charred on the outside, and rare on the inside

*Roquefort Filet Mignon

broiled ten ounce prime selection, and topped with melted imported French roquefort cheese

Chicken can be substituted for all Veal entrées.

Note on Pasta Entrées

Pasta entrées are available as à la carte appetizers or side dishes with an entrée order
Some selections of gluten-free pasta are available
Upon request, the server will provide pricing and availability

Gratuity of 20% is required for separate check requests

An additional $6 will be charged for an adult split dinner

*Items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

Desserts