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Chilled jumbo gulf prawns with spicy bloody mary cocktail sauce
Hearts of pal, avacado, pink grapefruit and creamy citrus dressing
Topped with fresh mixed herb salad and ginger-lime sauce
Portabella
Mushroom Tower with Balsamic Reduction
Towered beefsteak tomato, grilled vegetable and mozzarella
cheese
Mango, sweet onion, cilantro chutney
Golden fried tender calamari and sandab with spicy tomato-roasted garlic sauce
Spicy tomato, roasted garlic, sweet basil and Olio Santo
Thin slices of filet mignon with Arugula, Parmigiano shavings and lemon vinaigrette
Carrots, diced tomato in Champagne-shallot vinaigrette
Tossed with creamy garlic-parmigiano dressing and crispy ciabatta croutons
Roasted fig-port wine reduction and fresh goat cheese crumble
Apple-wood bacon, pippin apple, red onion, raisin, date, dried apricot, figs, pecorino and Candied Walnut
Zucchini, Squash, Eggplant and Bell Pepper with Creamy aged balsamic vinaigrette, Gorgonzola chesse and toasted Walnuts
Cannelini bean soup with tubetti pasta prosciutto and olio santo
In creamy shrimp and lobster stock with young celery and carrot
Roasted eggplant, fresh mozzarella, roasted garlic and plum tomato
House made potato dumplings in a rich meat and forest mushroom sauce with truffle scent
Fresh clams simmered in white wine, garlic and fresh herbs with baby cherry tomatoes
Pasta pillows filled with herb roasted chicken and bechamelle, over marinara sauce
Lobster sauce, mushrooms, fresh tarragon and walnut pesto
Large pasta rings over marinara sauce in a creamy blend of four Italian cheeses
Hollow spaghetti with strips of filet mignon, sweet onion, pancetta, tomato and Pecorino cheese
Creamy risotto with porcini mushroom
Assorted fresh fish, clam, mussel, calamari, crab leg, lobster and scallop in tomato-garlic broth
Garlic infused lobster sauce and seasonal vegetables
In Parmigiano-egg batter served with asparagus and roasted roma tomato
Cooked whole with brown butter-lemon de-boned table-side with seasonal vegetables
Over seasonal roasted vegetables, mashed potato and natural jus
Over roasted butternut squash
Served with garlic mashed potato and seasonal vegetables topped with rich forest mushroom sauce
Veal chop pounded with crispy bread crumb, marinara, melted cheese with a nest of spaghetti marinara
Jumbo onion rings, sautéed spinach and rosemary potato
Served with eggplant parmigiana and asparagus
Syrah-thyme reduction and diced oven roasted potato
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Tuscany il Ristorante Rustico Restaurant
www.rivierarestaurant-lounge.com --- www.rivieracalabasas.com