Crab meat, Shrimp, & fresh fish of the day, cooked into crispy cakes finished with a creamy champagne sauce.

Giant Portabello Mushroom stuffed with bleu cheese crumbs, served over fresh spinach & topped with port wine sauce

Sautéed to perfection in a classic style with roasted garlic, finely chopped onion & butter, served in an oven hot dish

Asiago cheese flamed tableside with Christian Brothers brandy, finished with a fresh lemon

Fresh oysters on the half shell topped with creamed spinach then finished with a parmesan crust

Tender shank slowly cooked in its own fat then topped with a rosemary sauce and served over house rice

Sautéed chicken breast topped with Crab Cake patty then covered with our creamy champagne sauce, served with house mashed potatoes

Tender, fall of the bone ribs covered in barbeque sauce, served with a twice baked potato

Sautéed chicken breast served over homemade mashed potatoes then topped with sautéed portabella mushrooms, sun dried tomatoes, roasted red bell peppers & bleu cheese. Finished with a brandy cream sauce.

Lightly breaded chicken breast, topped with mozzarella cheese and parmesan crusted. Topped with homemade tomato basil sauce, served over pasta.

Blackened seasoned chicken breast & large Jumbo Shrimp, served over a sweet roasted red bell pepper sauce, served with a twice baked potato

Sautéed with fresh mushrooms in a homemade Marsala wine sauce served with house mashed potatoes & sautéed vegetable medley

Sauteed chicken breast topped with Chef's specialty creamy champagne sauce served with mashed potatoes & a vegetable medley

Sauteed chicken breast with a light lemon sauce with capers, mushrooms & roasted red bell peppers served with rice & a vegetable medley

Sauteed tenderloin topped with roasted red bell peppers & a dash of port wine sauce served with skin on mashed potatoes

Seared then roasted pork tenderloin stuffed with cream cheese, cranberries & pecans then topped with a raspberry sauce served with mashed potatoes & a vegetable medley

Jumbo Shrimp sautéed in extra virgin olive oil & white wine with roasted bell peppers, fresh mushrooms, spinach & sun dried tomatoes. Served over pasta

Char grilled Salmon, covered in a light mango cilantro sauce, served with sautéed vegetables

Sautéed to perfection in extra virgin olive oil then drenched in Rigo's own creamy champagne sauce, garnished with a vegetable medley

Fresh Jumbo shrimp sautéed in extra virgin olive oil, white wine, garlic & finely chopped onion, served over pasta

Fresh fish of the day, crab meat & shrimp made into a cake patty, pan seared to perfection, topped with champagne sauce, served with mashed potates

Jumbo Shrimp wrapped with bacon, served over Fresh spinach & drizzled with honey mustard sauce. Served with a twice baked potato

Very lightly breaded pan seared bass, topped with honey mustard sauce, served over fresh spinach, Garnished with fresh vegetable medley

Cajun seasoned Jumbo Shrimp served over angel hair pasta in our creamy champagne sauce topped with dried cranberries

Fettuccini pasta tossed in our homemade Alfredo sauce then topped with a cajun blackened chicken breast

Sautéed in a tomato cream sauce with fresh portabella mushrooms then garnished with parmesan cheese

Bow tie pasta tossed in a slowly simmered tomato basil sauce OR Parmesan cream sauce with spinach, roasted red bell peppers & veggies.

Smoked then grilled Italian sausage tossed in fettuccini pasta with a slowly simmered tomato basil sauce