Pinot Grigio Blush, Veneto

Fresh. Dry. Peachy.

Zinfandel, California U.S.A.

Smells like strawberries. Tastes like raspberry jam. Loves spicy hot food.

Pinot Nero Rose Spumante, Casteggio Lombardia

Smells like red fruits, tastes like fizzy cranberries. Made with the same handpicked grape as champagne. Dry, pink and sparkling.

House Prosecco, Veneto

Lemony. Light. Dry.

Vintage Prosecco 2011 D.O.C.G., Millesimato Veneto

Smells like apples. tastes like an award winner. great pals with cured meats. born in Valdobbiadene, where all the best prosecco comes from.

Veuve Clicquot, Champagne France

A champagne that needs zero introduction. A legendary tipple for that special occasion.

Trebbiano, Marche

Fresh.‎ Easy-going. Lemons. Medium dry.

Frascati, Lazio

Dry. Crisp. Pears.

Sauvignon Blanc, Marlborough New Zealand

Smells like summer. tastes like nectarine. medium dry. loves chilling out with a Rustica pizza.

Pinot Grigio, Veneto

Smells like melon. Tastes like peach. Sourced from the best vineyards in the region. Dry and great pals with seafood.

Langhe Arneis 2011, Ascheri Piemonte

Meaning ‘little rascal’ in italian. A rare, indigenous grape, with a dry, savoury but elegant character. Partners beautifully with spicy dishes, cichetti and cured meats.

Gavi Di Gavi 2011 D.O.C.G., Villa Sparina Piemonte

Located in the heart of the Gavi area, this estate is a vino lover’s fantasy. made with the indigenous cortese grape, it’s lively, aromatic and medium dry. goes well with smoky dishes.

Montepulciano, Abruzzo

Spicy. Smooth. Prunes.

Valpolicella, Veneto

Bright. Soft. Cherries.

Merlot, Sicilia

Smells like chocolate. Tastes like plum. Loves red meat.

Organic Shiraz, Sicilia

Smells like pepper. Tastes like black cherries. Chummy with tomatoes.

Chianti Riserva 2007 D.O.C.G., Terre Di Bo Toscana

Your‎ perfect father-in-law wine. A mature tuscan number made only with indigenous grapes. Easy drinking. Intriguing aromas. Rich and luscious. This wine should never be apart from classic italian dishes.

Barbera D’Asti Superiore 2010 D.O.C.G., Chiarlo Piemonte

Michele chiarlo is well respected as a classic wine maker of this classic wine. It’s light but complex with blackberry and sweet spices. Embraces italian cured meats like one of its own.

Belu Verde Water Still or Sparkling

Organic Sicilian Lemonade

Organic St Clements

Orange and lemon

Organic Raspberry Lemonade

Wild Elderflower

Hot Ginger Beer

Arizona Iced Green Tea

With honey

Big Tom Spicy Tomato Juice

Fruit Juice

Orange / apple / cranberry

Coke, Diet Coke, Sprite, Appletiser

Espresso

Double Espresso

Cappuccino

Latte

Macchiato

Americano

Liqueur Coffee

English Tea

Fruit Tea

Herbal Tea

Fresh Mint Tea

Organic Hot Chocolate

Peroni Nastro Azzurro

Regional Italian Beer: Menabrea

Brewed for more than 150 years in Piedmont in the north of Italy, this family owned pale lager has a slightly sweet, malty flavour

Peroni Gran Riserva

Full-bodied double malt beer. The grande dame of italian beers launched to celebrate peroni's 150th birthday

Italian Melchiori Cider

A crisp, wonder full refreshing cider made especially for zizi from hand picked apples by the melchiori family in northern Italy. we're the only restaurant in the UK offering a traditional italian cider

Pilsner Urquell

Zizzi Limoncello

Sunshine‎ i n a glass in the form of zingy amalfi lemons with a kick! The italian way to sinish a meal

Amaretto, Grappa and Other Single Measures

Start with a Glass of Prosecco or Kick Off with a Bottle

Black and Green Olives

In a harissa and herb marinade

Goddess Olives

Firm, mild, nutty

Dough Sticks

Brushed with garlicky butter and rosemary

Garlic Bread

One of our doughy pizza bases brushed with garlic butter and sprinkled with rosemary

Garlic Bread Topped with Cheese

Our pizza bread base with mozzarella and onions caramelised in balsamic vinegar

Arancini

Risotto rice rolled into balls, packed with mozzarella and peas, and fried to a crunchy, crispy finish. Tomato and chilli sauce sits alongside

Gamberoni Arrosto

Prawns roasted in their shells with parsley, butter, a hint of chilli and chunks of lemon

Tomato and Pesto Bread

One of our pizza bases spread with tomato passata and drizzled with pesto

Bruschetta Al Pomodoro

Thick ciabatta bread topped with chunked plum tomatoes, red onion and fresh basil

Bruschetta Formaggio Di Capra

Goats’‎ cheese, roasted peppers and basil on top of ciabatta bread, all drizzled with sticky balsamic onion

Italian Bread Bucket

Bread, baked fresh each day in our pizza oven, great for dipping with our extra virgin olive oil and balsamic vinegar

Calamari

Crispy rings of squid with a garlic and basil aioli dip

Antipasti Zizzi

A simple, colourful and very italian way to start a meal. Great for sharing. Half full of tasty italian cured meats. The other half with butternut squash, sweet peppers, aubergine, grana padano cheese, creamy buffalo mozzarella, olives and sun-blushed tomatoes. A 100% vegetarian option is also available.

Bistecca E Funghi Salad

(Seasonal special) slices of steak and mushrooms hot from the pan, mixed through with salad leaves, red onion, cucumber, tomato and white balsamic. All topped with nice big shavings of grana padano cheese

Beetroot and Ricotta Salad

Beetroot and buffalo ricotta marinated in lemon, alongside oven roasted asparagus, artichoke and rocket. Pumpkin seeds scattered hither and thither. Dough sticks sit on the side

Superfood Salad

chunky slices of butternut squash and ribbons of courgette. Lentils, broad beans and mint. We muddle goats’ cheese through the mix, add salad leaves drizzled with white balsamic vinegar and put doug sticks on the side.

Tricolore

Pure white buffalo mozzarella. Bright plum tomatoes. Creamy avocado. Plump fresh basil. Served with Grana Padano cheese and dough sticks.

Penne Alla Vodka

Classic penne pasta paired with king prawns and peas. Creamy tomato sauce, with a hit of vodka and chilli.

Rigatoni Con Pollo E Funghi

Ridged pasta tubes with torn chicken in a tomato, onion, mushroom and rosemary sauce.

Strozzapreti Pesto Rosso

Twists of pasta in a red pesto and crème fraîche sauce with pieces of spiced chicken and spring onions.

Casareccia Pollo Piccante

Twisted‎ pasta that catches the creamy tomato and spinach sauce. Scattered with harissa-spiced chicken.

Polpette Spinaci

Linguine pasta with buttery courgette strips, crispy balls of spinach and ricotta, finished with a pinch of chilli.

Linguine Ai Gamberi

Linguine pasta with king prawns in a hot chilli and tomato sauce.

Ravioli Di Capra

Pasta parcels with goats’ cheese and spinach in a tomato sauce, drizzled with pesto and pine nuts.

Ravioli Di Ragu

Squares‎ of golden egg pasta filled with a beef ragu. Served in a tomato sauce with basil.

Squid Ink Linguine

Black squid ink pasta with calamari. Covered in a light chilli, olive and tomato sauce.

Spaghetti Arrabiata N’Duja

Spaghetti in a tomato sauce, livened up with fiery n’duja sausage and topped with mascarpone.

Pesto and Green Beans

Carbonara

Bolognese

Pomodoro and Bufala

Casareccia Linguine

Spaghetti

Rigatoni

Penne

Organic, Gluten-Free Fusilli

Zucca E Pancetta

A silky risotto with butternut squash, spinach, cheese and pancetta. Topped with mascarpone.

Funghi

An earthy risotto packed with mushrooms, rosemary and cheese.

Pesce

A light risotto. Prawns, oak-roasted salmon, squid, courgette and spinach. Fresh lemon and chilli dot the dish.

Penne Della Casa

Chicken, penne pasta, smoked pancetta and baby spinach in a creamy mushroom sauce.

Lasagne Al Forno

Layers of beefy sauce, pasta and béchamel with toasted cheese and breadcrumbs on top.

Aubergine Parmigiana

Slices of aubergine layered with mozzarella, basil and tomato, then baked until golden.

Pollo Prosciutto

Chicken breast wrapped in prosciutto ham with a white wine sauce. Served with chunky potatoes and green beans.

Sea Bass Al Cartoccio

Sea bass, squid, mussels and herbs, oven-roasted in a parcel. Served with rosemary-topped potatoes.

Zizzi Fish Stew

Sea bass, prawns, calamari, mussels, smoked fish and new potatoes in a white wine and tomato stew. Served in a parcel with ciabatta to soak up every last drop.

Lamb Shoulder

Slow-roasted lamb shoulder on a bed of cannellini beans, sweet peppers and rosemary.

Pork Belly

Crisp slow-roasted belly of pork on spring greens sauteed in garlic butter.

Mezzo E Mezzo

Half with mozzarella, little slices of creamy new potatoes, cheese, red onion and thyme. The other, roasted peppers, fresh chilli, mushrooms and rocket.

Piccante

Spicy n’duja sausage from calabria, with pepperoni and salami. Mushrooms, mozzarella and mascarpone. Finished off with roquito chilli and rocket.

Agro Dolce

One half mushrooms, thyme, mascarpone and mozzarella all drizzled with truffle oil. The other half speck ham, pumpkin and mascarpone with a sprinkling of crumbled amaretti biscuit. It really should n’t work, but it does.

Mare E Monti

King prawns, courgette, mozzarella and creme fraîche sit on one half. The other is spiked with fiery sausage, tomato sauce, chilli and rocket.

Primavera

Slices of aubergine, artichoke, peppers, olives, tomato sauce, mozzarella and goats’ cheese, drizzled with pesto on a wholemeal base.

Sofia

Harissa-spiced chicken with pepperoni, spicy sausage and chilli. Rosemary adds the final flourish.

Trentino

Buffalo mozzarella and sunblushed tomatoes, topped off with rocket and speck ham.

Primavera

Slices‎ of aubergine, artichoke, peppers, olives, tomato sauce, mozzarella and goats’ cheese.

Bufala

Beautifully simple. Buffalo mozzarella and sunblushed tomatoes, finished off with fresh basil and rocket.

Pollo Piccante

Spicy chicken, roquito chillies, tomato and mozzarella.

Clarissa

Aubergine, peppers, olives, pine nuts and our tomato sauce, topped off with mozzarella and goats’ cheese.

Carne Piccante

Spiced chicken, mini beef meatballs, mushrooms, chilli and tomato: a fiery layer over a bolognese base.

Salsiccia

Part pizza and part calzone. Hot n’duja sausage and mascarpone on the pizza. Cotto ham, pesto and rocket in the pocket.

Margherita

Tomato. Mozzarella. Olive oil. Basil. Nothing more.

Funghi

Mushrooms, mozzarella and thyme.

Diavola

Hot pepperoni. hot Roquito chillis. hot green chillis.

Quattro Stagioni

Mushrooms, ham, pepperoni, artichokes and olives.

Pollo Al Rosmarino

Chicken, roasted peppers, goats’ cheese and rosemary.

Fiorentina

Spinach,‎ buffalo ricotta and cheese. Finished with a little garlic, nutmeg and a free range egg.

Tiny Tummy

Mini pomodoro or burro pasta and a dough stick

Dough Sticks

Pomodoro

Simple tomato sauce

Bolognese

Classic beef ragu sauce

Polpette

Meatballs with tomato sauce

Burro

Just a little butter and oil

Margherita

Mozzarella and tomato

Pepperoni

Mozzarella‎ and pepperoni

Make Your Own Pizza

Choose any two toppings including ham, mushroom, pepperoni, roasted peppers and sausage meat

Ice Cream

Ricks Club American was originally built in the late 1800’s by a group of German immigrants and was

When Freddie Caramatti bought the hotel in 1948 it became The Congers Hotel. In 1958, when the New City Reservoir was being built, the hotel housed sixty Native American Cherokee workers primarily from Georgia. It was said at the time more spirits were sold in the hotel tavern than anywhere else in Rockland County. The Colett family bought the hotel in 1980. Extensive renovations took over one year including sandblasting the wainscot walls too remove the 10 plus coats of paint, leaving the beautiful yellow pine you see today. The back bar was painted brown including the mirrors! Amazingly it was a free promotional piece from the once Rupperts Beer Company. The front-bar is from the Old Homestead Restaurant in N.Y.C. Surviving a fire there, it was stripped, sanded and bleached to its present condition. Ricks Club American, named from the movie Casablanca, opened to the public in 1981 looking much as it does today. In 1986 a portion of the restaurant was lost to a fire and the smaller back room was added in the in 1987. The Jungle Room and new entrance were added in 1993. A great deal of attention was devoted to maintaining the same feel that exists in the main room, going so far as to custom mill, from oak the original wainscot. We, The Colett’s, want you to enjoy Ricks as much as we do, so eat and be filled with the rich history and fine food of this special restaurant.

Almond Crusted Shrimp~

ginger, sweet potato risotto and mirin-soy reduction Bacon Wrapped Amish Chicken Breast ~ chestnut and apple stuffing, sausage, and butternut squash puree with chicken jus Baked Acorn Squash ~ roasted vegetable, herb de provacale, spinach and cannellini bean ragout Black Angus Strip Steak ~ caramelized onion, mushrooms, garlic mashed potatoes and creamed spinach Barbecued Baby Back Ribs Cedar Planked Salmon ~ on a roasted vegetable and citrus butter sauce Baked Low Carb Eggplant Lasagna ~ fresh mozzarella cheese, basil and pomodoro sauce Classic Vanilla Crème Brûlée

Birthdays, Showers, Rehearsal Dinners, Corporate Functions, Meetings, etc.

Our complete luncheon or dinner packages are designed to make any event spectacular! Have your company party in our professionally decorated establishment. Let our conscientious and courteous staff cater to all of your needs. Full and Half trays available. Please call us with special requests or to place your order.

Baby Back Ribs - BBQ Chicken - Atlantic Salmon - Spare Ribs

Rigatoni Jambalaya - Mussels Posillipo - Cassoulet of Chicken Shrimp and Pasta - Baked Macaroni - Chicken Fingers Mozzarella Sticks - Wings - Calamari - Stuffed Mushrooms Honey Dipped Chicken Wings - Fries - Corn Bread - Beans Cole Slaw - Quesadillas - Potato Skins - Chili - Nachos Teriyaki Sandwich - Steak Sandwich

Field Salad - Spinach Salad - Caesar Salad - Grilled or Cajun Chicken

Steak Salad - Chicken Pecan Salad - Club Sandwich - Portabello Sandwich Chicken BLT Sandwich - Quiche of the Day - Baked Eggplant Lasagna

Rick's Club American

we are passionate about good cooking. Years of professional experience coupled with a commitment to food, service, ambiance and value has given Chef Dayo Law a considerable amount of culinary knowledge - which he's delighted to share with you!

ask the Chef

The chef invites you to take a culinary tour of his signature dishes.

Butternut Squash Puree

Dried Chestnut Fig and Sausage Stuffing Fig-Balsamic Glaze Turkey Roasted Brussel Sprouts and Pancetta Hazelnut Crusted Beef Tenderloin with Cabernet Jus Flourless Chocolate Cake with Chocolate Glaze Roasted Turkey with Pomegranate Pan Gravy Valrohna Chocolate Fondue with Tahitian Vanilla and Orange Essense Tea-Rubbed-Roasted Porkloin with Ginger Sweet Potato Puree, Cranberry Compote and Brussel Sprouts Pumpkin Pie with Spiced Walnut Streusel a culinary tour of his

Four

Course‎ dinner menu

Chef's choice soup

Apple, friseeand watercress beets, roquefort cheese and hazelnut vinaigrette

Boneless BBQ spare ribs

Wrapped in filo dough with pacific rim sauce

Braised shortribs of beef

bacon and buttermilk mashed potatoes, wilted greens, and a cabernet reduction Bacon-wrapped amish chicken breast chestnut and apple sausage stuffing, butternut squash puree and roasted chicken au jus Handmade ricotta ra violi pomodoro sauce, olive oil, sweet garlic and basil Almond-crusted tilapia pineapple and mango chutney with a spinach-basmati rice pilaf

Baked chocola te

vanilla and raspberry coulis with pistachio ice cream Bananas foster spring roll