mediterranean style, served with white wine tomato sauce, capers, garlic, calamata olives and fresh basil
Fritti Di Calamari
$10.00
fried calamari, served with chef ricardos tomato & basil marina sauce for dipping
Paesano Bread
$4.00
freshly baked, crusty italian bread served with extra virgin olive oil, fresh garlic and herbs
Salads
Organic Mesclun Mix
$5.00
organic mesclun mix
mixed greens with balsamic vinaigrette and shaved parmigiano-reggian
Caesar Salad
$6.00
romaine lettuce tossed with our caesar dressing, freshly grated parmigiano-reggiano and crispy croutons
Greek Salad
$7.00
romaine lettuce, tomato, calamata olives, red onion, cucumber, oregano and feta cheese with red wine vinaigrette
Gorgonzola Walnut Salad
$7.00
spring mix greens, caramelized walnuts, gorgonzola cheese and mandarin oranges with citrus vinaigrette
From The Grill
We Serve All Natural Grass-fed, Beef With No Added Hormones. Steaks Are Served With Roasted Red Bliss Potatoes And Sauteed Vegetables.
Signature Beef Tenderloin
8 Oz.$30.00
4 Oz Petite$21.00
Certified Black Angus Ribeye Steak
14 Oz$22.00
20 Oz$32.00
Pasta, Seafood, Chicken
Eggplant Alla Ricardo Breaded
$20.00
eggplant, layered with fresh basil pesto, sun-dried tomatoes, fresh mozzarella & parmigiano reggiano served with chef ricardos tomato & basil sauce over angel hair pasta
Grilled Chicken Carbonara
$20.00
tossed with onions, applewood smoked bacon, and parmesan in a creamy sauce
Angel Hair Pasta With Spicy Sausage And Shrimp
$20.00
tossed with chef ricardos tomato & basil sauce
Butternut Squash Ravioli
tossed in a sage & honey cream-based sauce
Wild Mushroom Ravioli
$20.00
tossed in creamy pink sauce
Red Snapper
fresh red snapper poached in chef ricardos mediterranean tomato sauce, served with angel hair pasta
Eggplant Parmesan
$16.00
fried eggplant topped with tomato sauce and fresh buffalo mozzarella, over spaghetti
Special 3-course Sundown Supper
Just $20, Plus Tax And Gratuity. Order By 6: 00pm.
First Course
mesclun mix salad with balsamic vinaigrette
or
lomos soup of the day
In 2008, Ricardo and Suzanne started bottling their popular tomato sauces for sale locally. The sauces have since gone on to win statewide and regional awards, including “Grand Champion” and “Best in Show” at the North Carolina Fancy Foods Show in 2009. After 15 years of 15-hour days, the couple is ready for a new chapter and will turn their attention to expanding the Chef Ricardo’s product line and growing availability beyond the southeast where they are widely distributed through Earth Fare, Greenlife, and Whole Foods. They have sold Lomo Grill and 44 Church Street to a top Atlanta chef who will reopen the restaurant as his own in the months ahead.