Riva - Vollständiges Menü

topped with fresh sage, prosciutto and blended cheeses in a lemon butter sauce with mashed potatoes and golden beets

fried rice balls stuffed with fresh mozzarella and herbs over marinara

apricot glazed scallops with gorgonzola dolce stuffed figs topped with balsamic

topped with sliced strawberries, candied walnuts, and shaved gorgonzola with a honey balsamic

red and yellow beets over baby spinach with panko fried goat cheese and a citrus vinaigrette

in a garlic butter sauce with pepperoncini and sun dried tomato aioli

tagliatelle pasta tossed in a light cream sauce with wild mushrooms, black truffles and fresh pecorino toscana

in a orvieto demi reduction with shallots and peaches over grilled polenta and seasonal vegetables

sauteed shrimp, tomato, corn, garlic and fresh herbs in a white wine butter sauce with grilled demi points

grilled salmon served over warmed fregola and fresh vegetables finished with orange supreme

stuffed with ricotta and goat cheese, topped with evoo, tomatoes and fresh herbs

homemade lasagna with spinach, mushroom, eggplant, red pepper, zucchini and squash topped with house marinara and bechamel

topped with popped capers, truffle oil, fennel chips and a scallion aioli

shrimp, clams, cod, calamari and mussels tossed with tagliatelle in a light plum tomato broth with garlic and fresh herbs

sliced mozzarella, native tomato and fresh basil with evoo and aged balsamic

with gorgonzola dressing, diced tomatoes and applewood smoked bacon

vongole clams in spicy tomato broth with garlic and cherry peppers

topped with a lemon, caper, butter sauce with mashed potato and golden beets

over linguine with marinara and fresh mozzarella

with romaine lettuce and parmesan croutons in a homemade dressing

smoked bacon, spinach, fennel and tomatoes in a garlic white wine herb broth

in a light marsala sauce with mushrooms, shallots and garlic over linguine

in a tarragon cream with fresh lobster meat and fried fennel chips

teardrop tomatoes, spinach and lemon zest risotto topped with orange glazed seared scallops

served in a light tomato cream sauce over linguine tossed with fresh basil and mozzarella

tossed in penne with a parmesan cream sauce

oven roasted stuffed cod topped with a tomato, corn beurre blanc with fingerling potatoes and summer vegetables

spice rubbed swordfish with a smoked scallion aioli with house fregola and seasonal vegetable

with a peppercorn demi reduction, mashed potatoes and asparagu

in a red wine brodo over fettuccine in a parmesan cream sauce

grilled and stuffed with portobello mushroom, spinach and fresh lobster meat served with mashed potato and asparagus