Ricardo’s Newsletter

 Fall 2011

Wine Dinner

Please join us on Monday, October 24, 2011 as we welcome Guest Chef and Lafayette Square resident, JL Honey to Ricardo’s for a one of a kind wine dinner.  JL will pepare a four course tasting menu to be paired with wine by Ricardo’s Co-Owner and Sommelier Michelle Adams and Keith Herrick, Advanced Sommelier, of Bommarito Wines.  The festivities begin at 6:30 pm and the cost is $35 per person. These dinners sell out fast, so please call or email for a reservation.

 Our menu for the evening will be…

First Course

A trio of Bruschetta with Olive Tapenade, Artichoke & Capers, and Chickpea Hummus

Flor Prosecco, NV

Second Course

Pear, Blue Cheese and Walnut Salad with Raspberry Viniagrette

Pieropan Soave Classico 2009

Third Course

Pork Tenderloin with Apples in a Calvados Cream Sauce served with Basil Whipped Potatoes

La Mozza Morellino di Scansano “I Perazzi” 2008

 Fourth Course

Intensely Chocolate Gelato 

Chiarli “Amabile” Lambrusco NV

Operation Dine Original

Please contact Michelle Adams at 314-421-4833 or via email at ricardosstl@sbcglobal.net to purchase tickets to this event.

Happy Hour!

Please join us for our new Happy Hour Tuesday through Friday 4-7pm  $2.00 Domestic Bottles, $3.50 well drinks and $5.00 Quartino of Wine (approx 2 glasses)  Appetizer specials also available.

Monday Lunch Buffet

Every Monday from 11am until 2pm we offer an all you can eat lunch buffet.  We offer 3 pastas, 2 salads, charbroiled chicken breast, fresh foccacia bread and chocolate chip cannolis.  At $8.00 per person, it is a steal!

 Fall and winter just make me crave big, red wine!  This season we have added two new red wines by the glass.  The La Maialina “Gertrude” Toscana wine is a blend of Sangionvese, Cabernet and Merlot from Italy.  It is a non vintage wine (which means they blend from year to year) that is fermented in concrete vats and then aged for 10 months in French oak barrels.  With flavors of dates, spice, cherry and dark chocolate, it is a dream to pair with many of our menu items. 

Our second red by the glass is the 2009 Shannon Ridge Zinfandel from Lake County California.  It has wonderful aromas of vanilla and boysenberry with flavors of raspberry, strawberry and white pepper.  It is the best zinfandel I have had in quite some time.  The perfect blend of fruit and spice, with out being too peppery.

Pappardelle with Beef Ragù

1 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes

Salt and freshly ground black pepper

1 tablespoon extra virgin olive oil

2 sprigs rosemary

2 sprigs sage

1 small red onion, peeled and cut in chunks

4 cloves garlic, finely chopped

1 carrot, peeled and thickly sliced

1 celery stalk, thickly sliced

2 cups red wine

1 28-ounce can peeled whole tomatoes

1 pound pappardelle (wide flat noodles)

3 tablespoons butter

1 tablespoon finely grated orange zest (optional)

 1/2 cup freshly grated Parmigiano-Reggiano.

Season beef with salt and pepper to taste. Place an oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Add red wine and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices. In the Dutch oven, simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours.

Place a large pot of lightly salted water over high heat to bring to a boil. Remove Dutch oven from oven. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.

Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.

To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and a spoonful of cheese.           

Sidewalk Seating is Open!

We have 6 beautiful tables outside so that you can enjoy our food and wine, while overlooking one of the most beautiful parks in the city!

Contact Us

1931 Park Ave.
St. Louis, MO
63104
(314) 421 4833

Email us!

Beginning Tuesday, September 6, 2011 we will be open at 4pm for Happy Hour.  Every Tuesday through Friday from 4pm to 7pm we will offer drink and appetizer specials in our bar. We have recently expanded our bar seating to accommodate our new hours!

Monday Lunch Buffet

Every Monday from 11am to 2pm we will offer an unlimited buffet with pastas, salads, grilled chicken, fresh bread and cannolis.  The cost is $8.00 per person and will be the only menu offered on Mondays.

Please join us on Monday, May 2, 2011  at 7:00pm as we welcome Giampaolo Cherubin to  Ricardo’s for a Food and Wine dinner. Giampaolo is the Vice President of VEDI wines and has a personal relationship with each winemaker in his portfolio.

We will pair four wines from Italy along with small plates from the wine regions.  Cost is $35 per person excluding tax and gratuity.  These dinners sell out fast, so please call or email for a reservation.

Our menu for the evening is…

First Course

Mixed Green Salad with Orange Segments, Almonds, Shaved Parmesan with a  Greco di Tufo Viniagrette

2009 Cantina di Marzo Greco di Tufo

Second Course

Trio of Bruschetta-Roasted Garlic and Cannellini Bean Puree; Pancetta, Parmesan and Artichoke Spread; and Caponata Spread
2009 Plozner “Duo” Pinot Grigio & Chardonnay

Third Course

Creamy Parmesan & Marscapone Polenta with Sausage and Mushroom Ragu
2008 Villa Giada “Suri” Barbera d’ Asti

Fourth Course

Chocolate Dipped Cannoli with Cherry Scented Cream
2008 Marcato Cabernet Franc

$13.95

Special Available 04/22/2011 through 04/23/2011

 Fall 2011

Wine Dinner

Please join us on Monday, October 24, 2011 as we welcome Guest Chef and Lafayette Square resident, JL Honey ro Ricardo’s for a one of a kind wine dinner.  JL will pepare a four course tasting menu to be paired with wine by Ricardo’s Co-Owner and Sommelier Michelle Adams and Keith Herrick, Advanced Sommelier, of Bommarito Wines.  The festivities begin at 6:30 pm and the cost is $35 per person. These dinners sell out fast, so please call or email for a reservation.

Our menu for the evening is…

First Course

A trio of bruschettas with olive tapenade, artichoke & capers, and chickpea hummus

Flor Prosecco, NV

Second Course

Pear, Blue Cheese and Walnut Salad with Raspberry Viniagrette

Pieropan Soave Classico

Third Course

Pork tenderloin and apples with Calvados Cream Sauce served with Basil Whipped Potatoes

200 La Mozza Morellino di

Fourth Course

Intensley Chocolate Gelato 

Chiarli Lambrusco Amabile

I love our Spring and Summer wine list as I always get to offer a few Rose’s by the glass.  While most people think that “pink” wine is sweet, the majority of Rose’s are actually dry.  This season we are featuring the  2009 Belle Glos Pinot Noir Blanc.  Pronounced aromas of ripe strawberry and green apples are supported by an undertone of light oak.  The flavors are lively with cranberry and citrus zest.  It is the perfect wine for a spring or summer evening!

If you are not into Rose’s and like to drink red wine year round like I do, we have the wine for you.  The  2009 Tenuta Sant’Antonio Rosso  is made from 100% percent Corvina from the Soave region of Northern Italy.  With aromas of red roses and violet and flavors of black cherry and currants, it just doesn’t get any better than this!

Grilled Rosemary-Salmon Skewers

Makes 4 servings, 2 skewers each

Ingredients
2 teaspoons minced fresh rosemary
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 pound center-cut salmon fillet, skinned  and cut into 1-inch cubes
1 pint cherry tomatoes

1. Preheat grill to medium-high.
2. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
3. Oil the grill rack. Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately

Sidewalk Seating is Open!

We have 6 beautiful tables outside so that you can enjoy our food and wine, while overlooking one of the most beautiful parks in the city!

Contact Us

1931 Park Ave.
St. Louis, MO
63104
(314) 421 4833

Email us!

$16.95

Valid 02/18/2011 thru 02/19/2011

Valid 01-07-2011-01-08-2011

$17.95