1220 19th Street NW, Washington, DC 20036 | (202) 835-0459

Menus

During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany; people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

-Owner-Chef Christianne Ricchi

Some dishes and drinks are offered seasonally.

Lunch

New Lunch Menu!

Monday – Friday 11:30 am – 1:30 pm

ANTIPASTI / STARTERS

Barbabietola -12

Roasted Beets, Farro, Almonds, Fennel, Fig Vinaigrette

Caprese -13

Buffalo Mozzarella, Plum Tomatoes & Basil

Asparagi -12

Aspargus, Tomato, Zucchini & Tri—colored Pepper Dice

Prosciutto Melone -13

24 Mo. Aged Parma, Cantaloupe, Warm Bread Fritters

Funghi Freschi -13

Hen in the Woods, Shitaki, Oyster, Portobello Mushrooms

Calamari -14

Fried Squid & Pomorola

Insalata Caprino -12

Warm Goat Cheese, Italian Lettuces & Balsamic

Insalata d’Arancia -12

Arugula, Oranges & Fennel

Fettunta -10

Grilled Garlic Bread, Tomatoes, Cannellini or Braised Greens


MINESTRE / SOUPS

Ribollita -8

Summer Vegetables, Kale, Cannellini Beans, Bread Soup

Funghi Porcini -8

Mixed Mushrooms, Diced Vegetables, Porcini Broth

Pomodori Arrostiti -8

Chilled Roasted Tomato Basil Soup


INSALATE / SALADS

Orto -16

Grilled Romaine, Radicchio, Polenta, Pecorino & Roasted Pepper Vinaigrette

Salmone -18

House-cured, Fennel, Oranges, Italian Greens & Fig Vinaigrette

Gamberi -22

Jumbo Shrimp, Red Grapefruit, Avocado, Tomatoes & Chive Oil

Cocomero -17

Watermelon, Grilled Chicken, Ricotta Salata & Lemon Vinaigrette

Pollo Arrosto -18

Oven Roasted Chicken, Carrots, Fennel, Celery & Mustard Vinaigrette

Tonno -20

Yellow Fin, Tomato, Orange, Fava Beans, Raisins


PANINI / SANDWICHES

with truffled fries & Misticanza Salad

“Am-boor-gair” -14

Roseda Farms Angus Beef, Fontina, Sun-dried Tomato Pesto, Ciabatta

Prosciutto Cotto -12

Rosemary Ham, Taleggio, Grilled Tomato, Tarragon Mustard, Ciabatta

Mozzarella -12

Pressed with Tomato, Roasted Red Peppers, Pistachio Pesto, Sourdough


FARINACI / PASTA & RISOTTO

Tortelloni -16/12

House-made with European Sage Butter or Tomato Cream

Penne Strascicate -15/11

Tuscan Ragu & Parmigiano

Linguine Vongole -18/14

Little Neck Clams, Chopped Tomato, White Wine, Garlic

Lasagna della Nonna -18

Brooklyn Style – Meatballs, Sausage, Ricotta, Mozzarella

Tagliatelle Caprese -16/12

Summer Tomatoes, Smoked & Fresh Mozzarella, Basil Pesto

Pappardelle Coniglio -18/14

Slow Braised Rabbit Ragu

Tagliarini Limone -16/12

Lemon Zests & Juice, Peas & Fresh Cream

Spagetti Mare e Monti -18/14

Shrimp, Mushrooms & Fresh Tomatoes

Risotto del Giorno -16/12

Daily Risotto Special


SECONDI / ENTREES

Pesce del Giorno – Market

Fresh Seafood of the Day

Cozze -18

PEI Mussels, Tomato Dice, Herbs, White Wine, Lemon & Truffled Fries

Polpette di Granchio -22

Lump Crab Cakes, Farro & Vegetable Dice

Spiedino Mare -24

Grilled Skewer Jumbo Shrimp, Tri-colored Peppers

Salmone -22

Atlantic Salmon Filet, Tuscan Herb Crusted

Scallopine Milanese -22

Pan Fried Veal, Herb Potatoes & Italian Greens

Salsiccie & Fagioli -18

Grilled House-made Sausage, Stewed Beans & Tomatoes

Pollo Balsamico -19

Balsamic Chicken, Braised Kale, Swiss Chard & Beet Greens

Filetti Manzo -24

Petit Beef Filets, Gorgonzola, Green Peppercorns, Tuscan Crouton


CONTORNI / SIDE DISHES

Bietola -7

Swiss Chard, Garlic & Tuscan Olive Oil

Fagioli al Fiasco -7

Stewed Cannellini Beans & Sage

Patate alla Ghiotta -7

Roasted Rosemary Potatoes

Patatine Fritte al Tartufo -7

Herbed Truffle Fries

Insalata Mista -7

Italian Mixed Greens, Fennel, Plum Tomatoes

Dinner

Monday – Thursday 5:30 – 9:30pm, Friday – Saturday 5:30 – 10:00pm

ANTIPASTI / STARTERS

Prosciutto Casalingo con Panserotti -18

Homestyle imported proscuitto and Florentine bread fritters.

Calamari Fritti -17

Fresh small squid lightly floured and deep fried in olive oil.

Fettunta con Fagioli o Pomodoro -16

Grilled garlic bread topped with choice of cannellini beans with fresh sage or chopped tomatoes with fresh basil.

Insalata Caprese -17

Sliced Buffalo mozzarella and plum tomatoes with fresh basil and Tuscan virgin olive oil.

Insalata col Caprino -17

Warm goat cheese and seasonal mixed greens tossed in balsamic vinaigrette.

Insalata di Radicchio Arrostito e Rucola -16

Marinated grilled radicchio and arugula tossed with basalmic vinaigrette topped with pecorino shavings.

Asparagi all’Aceto Balsamico -17

Large fresh asparagus with olive oil and balsamic vinegar.

Peperoni Rossi sott’Olio -16

Roasted sweet red peppers marinated in olive oil and garlic with fresh herbs.

Funghi Freschi Misti -17

An assortment of fresh wild mushrooms sauteed in olive oil and garlic.

Rucola con Arancie e Pecorino -14

Arugula tossed with shaved fennel & fresh orange sections garnished with pecorino


ZUPPE / SOUPS

Zuppa di Funghi Porcini -11

Porcini mushroom soup.

Pappa al Pomodoro -11

Traditional thick Florentine tomato & bread soup.

Ribollita -11

Thick Tuscan vegetable and bread soup.


PRIMI / PASTA

Risotto del Giorno -18

Risotto of the day.

Tagliatelle Fresche con Funghi e Piselli -21

Homemade egg pasta with fresh mushrooms and peas in a light cream sauce.

Spaghettini Mare e Monte -24

Thin spaghetti tossed with shrimp and wild mushrooms in a light fresh tomato sauce.

Pappardelle sul Coniglio -24

Broad pasta ribbons tossed with savory Tuscan rabbit sauce.

Tortelloni al Burro e Salvia o al Rose -24

Ricotta and spinach filled tortelloni with sage butter or with a Florentine tomato and cream sauce.

Penne Strascicate -19

Pasta quills sauteed with Tuscan meat sauce and parmigiano.


SECONDI / ENTREES

CARNI / MEAT

Pollo Balsamico -24

Tuscan “brick pressed” chicken basted with a balsamic reduction and served with rosemary potatoes.

Grigliata Mista della Casa -29

Mixed grill of marinated pork loin, rabbit sausage, lamb chop, and stuffed baby quail.

Costolette d’Agnello a Scottadito -34

Grilled baby lamb chops marinated in lemon and rosemary.

Lombatina di Vitella -34

14 oz. grilled veal T-bone steak.

Le Salsicce con Fagioli all’ Uccelletto -26

Grilled homemade sausage with cannellini beans and tomato.

Filetto alla Zingara -37

Filet of beef sauteed with roasted red peppers, fresh mushrooms, plum tomatoes and white truffles served with truffled polenta.

Braciola di Maiale con l’Olive -29

A 14 oz. pork chop marinated in balsamic vinegar, juniper berries and rosemary, sauteed with black olives and served on a bed of cannellini beans.

Bistecca all’Arrabbiata -37

A grilled, aged 14oz. Prime Black Angus New York Strip Steak, seasoned with red pepper, fresh herbs, and extra virgin olive oil. Served with grilled vegetables.

Costoletta alla Milanese -34

Golden fried breaded veal chop crowned with arugula and fresh plum tomatoes.

PESCE / SEAFOOD

Spiedino di Mare -35

Skewer of marinated colossal shrimp, tri-colored peppers, and red onions, grilled over oak coals.

Salmone Reale d’Alaska sulla Brace -33

Fresh grilled salmon fillet with olive oil, rosemary, and breadcrumbs.

Polpette di Grancho -31

Jumbo lump crab cakes with toasted fennel, basil puree & roasted corn salsa


CONTORNI / SIDE DISHES

Fagioli Bianchi Cotti al Fiasco -9

Oven-baked cannellini beans.

Bietola Saltata -9

Swiss chard sauteed in olive oil and garlic.

Patate alla Ghiotta -9

Oven-roasted potatoes with rosemary.

Insalata Mista della Casa -9

Mixed greens, fennel, & tomatoes with virgin olive oil & balsamic vinegar


FORMAGGI / CHEESES

Pecorino e Pere -17

Tuscan sheep’s milk cheese with fresh pear slices.
“Al contadino non devi far’sapere quant’e buono il cacio con le pere.”

Selezione di Formaggi Italiani -19

Selection of Italian cheeses.

Dessert

DOLCI / DESSERTS

Available at lunch or dinner.

Biscottini e Cantucci col Vin Santo

Assorted Tuscan cookies served with sweet “dipping” wine.

Gelati Artigianali e Sorbetti di Frutta

Assorted homemade ice creams and fresh fruit sorbets.

Meringata di Ciocolato Amaro Dolce

Chocolate meringue torte with whipped frozen chocolate mousse

Tira-Mi-Su

Espresso infused sponge cake layered with mascarpone cream.

Torta di Formaggio

Walnut crusted mascarpone cheese cake.

Frutti di Bosco

Seasonal berries.

Semifreddo alle Fragole

Semi-frozen meringue with strawberry cream & vanilla gelato.

Crostata di Ciocolato e Pere

Rich chocolate and sliced pear tart.

Signature Drinks

APERITIVI / COCKTAILS

Carnevale

Prosecco, house raspberry purée.

Bellini

Prosecco, white peach purée, Campari.

Sole

Prosecco, limoncello.

Cosmopolitano Bianco

Vodka, white cranberry, lime juice.

Tè Pomeridiano

Vodka, ice tea, lemon, mint syrup

Estate

Pinot grigio, St Germain, limoncello, soda

Limontini

Limoncello, vodka martini

Apertivo Americano

Cocchi Americano, orange peel, soda

Lamponetta

Vanilla vodka, raspberry puree, triple sec

Rosato Fruttato

Rosé, brandy, seasonal fruit

Sangria Flora

Pinot Grigio infused with fresh summer fruit & Prosecco

Vin Brulè

Warm red wine infused with warm spices and citrus fruits

Meleto

Rum, brandy, apple cider & fresh lemon juice

Wine

i Ricchi offers an extensive wine list to its diners, 100% of which is produced and shipped directly from Italian wineries. The selection features the best wines; choose one that honors old world traditions or reflects the creativity of Italy’s “new world” wines. i Ricchi’s Servers are experts in Italian wine. They attend regular wine seminars, meetings and tastings, including ones provided by the winery owners and representatives themselves. With this extensive training and experience, they assist diners with selecting the best wine for their taste and mood.