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To download menu in PDF format click here.
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| Chilled
Gulf Prawns in Bloody Mary Cocktail Sauce Chilled jumbo gulf prawns with spicy bloody mary cocktail sauce |
14.00 | |||||||||
| Pacific Lobster and Shrimp Martini Salad Hearts of pal, avacado, pink grapefruit and creamy citrus dressing |
13.00 | |||||||||
| Hawaiian
Ahi Tuna Tartare and Marinated Cucumber Topped with fresh mixed herb salad and ginger-lime sauce |
12.00 | |||||||||
| Portabella
Mushroom Tower with Balsamic Reduction |
10.00 | |||||||||
| Maryland
Crabcakes with Spicy Slaw Mango, sweet onion, cilantro chutney |
13.00 | |||||||||
| Fritto
Misto of Calamari and Sandab Strips Golden fried tender calamari and sandab with spicy tomato-roasted garlic sauce |
11.00 | |||||||||
| Spicy
Eastern Mussel “Arrabbiata” Spicy tomato, roasted garlic, sweet basil and Olio Santo |
10.00 | |||||||||
| Carpaccio
of Angus Beef and Celery Root Salad Thin slices of filet mignon with Arugula, Parmigiano shavings and lemon vinaigrette |
12.00 | |||||||||
| Top | ||||||||||
| -~=SALADS=~- | ||||||||||
| Underwood
Ranches Baby Mix Greens and Fresh Herbs Carrots, diced tomato in Champagne-shallot vinaigrette |
8.00 | |||||||||
| Hearts
Of Romaine A La “Caesar” Tossed with creamy garlic-parmigiano dressing and crispy ciabatta croutons |
9.00 | |||||||||
| Slow
Roasted Beet, Watercress and Orange Salad Roasted fig-port wine reduction and fresh goat cheese crumble |
10.00 | |||||||||
| Warm
Baby Spinach Salad A La “Maison” Apple-wood bacon, pippin apple, red onion, raisin, date, dried apricot, figs, pecorino and Candied Walnut |
10.00 | |||||||||
| A
Chopped Salad of Marinated Grilled Vegetables Zucchini, Squash, Eggplant and Bell Pepper with Creamy aged balsamic vinaigrette, Gorgonzola chesse and toasted Walnuts |
8.00 | |||||||||
| Top | ||||||||||
| -~=SOUPS=~- | ||||||||||
| Country
Style Tuscan Bean Soup "Pasta e Fagiolo" Cannelini bean soup with tubetti pasta prosciutto and olio santo |
7.00 | |||||||||
| Sweet
Carrot and Ginger Soup |
7.00 | |||||||||
| Sweet
Corn ad Longostino Chowder In creamy shrimp and lobster stock with young celery and carrot |
7.00 | |||||||||
| Top | ||||||||||
| -~=PASTAS=~- | ||||||||||
| Rigatoni
with Roasted Eggplant and Fresh Mozzarella Roasted eggplant, fresh mozzarella, roasted garlic and plum tomato |
14.00 | |||||||||
| Potato
Gnocchi “Piemontese” House made potato dumplings in a rich meat and forest mushroom sauce with truffle scent |
14.50 | |||||||||
| Linguine
with Fresh Clams and Baby Cherry Tomatoes Fresh clams simmered in white wine, garlic and fresh herbs with baby cherry tomatoes |
16.00 | |||||||||
| Panzerotti of Roasted
Chicken, Sweet Corn and Mushroom Pasta pillows filled with herb roasted chicken and bechamelle, over marinara sauce |
15.00 | |||||||||
| Maine
Lobster Ravioli with Sundried Tomato Lobster sauce, mushrooms, fresh tarragon and walnut pesto |
18.00 | |||||||||
| Tortelloni
with Ricotta and Spinach Large pasta rings over marinara sauce in a creamy blend of four Italian cheeses |
14.50 | |||||||||
| Bucatini
with “Straccetti” Of Filet Mignon Roman Style Hollow spaghetti with strips of filet mignon, sweet onion, pancetta, tomato and Pecorino cheese |
16.50 | |||||||||
| Risotto
with Imported Porcini Mushroom Creamy risotto with porcini mushroom |
16.00 | |||||||||
| Top | ||||||||||
| -~=ENTREES=~- | ||||||||||
| Fresh
Seafood Casserole “Cioppino” Assorted fresh fish, clam, mussel, calamari, crab leg, lobster and scallop in tomato-garlic broth |
29.00 | |||||||||
| Fresh
Organic Salmon Fillet in Crispy Potato Crust Garlic infused lobster sauce and seasonal vegetables |
25.00 | |||||||||
| Fresh
Sandabb Fillet with Lemon-Caper Sauce In Parmigiano-egg batter served with asparagus and roasted roma tomato |
20.00 | |||||||||
| Fresh
Imported Dover Sole with "Meuniere" Cooked whole with brown butter-lemon de-boned table-side with seasonal vegetables |
39.00 | |||||||||
| Roasted
Lemon-Garlic Chicken with Rosemary Over seasonal roasted vegetables, mashed potato and natural jus |
20.50 | |||||||||
| Five
Spices Super Crispy Duck with Port-Cherry Sauce Over roasted butternut squash |
28.00 | |||||||||
| Oak Grilled Wisconsin Veal Chop Served with garlic mashed potato and seasonal vegetables topped with rich forest mushroom sauce |
39.00 | |||||||||
| Elephant
Ear Veal "Parmigiana" Veal chop pounded with crispy bread crumb, marinara, melted cheese with a nest of spaghetti marinara |
39.00 | |||||||||
| Certified
“Prime” Aged New York Cut Steak Jumbo onion rings, sautéed spinach and rosemary potato |
38.00 | |||||||||
| Garlic
Roasted Angus Filet Mignon with Gorgonzola Sauce Served with eggplant parmigiana and asparagus |
32.00 | |||||||||
| Sonoma County Rack of Lamb in Wild Mustard-Herb Crust Syrah-thyme reduction and diced oven roasted potato |
39.00 | |||||||||
| Top | ||||||||||
| Site
Index Home Menu
Parties What's New
About Us Contact Us Photos Tuscany il Ristorante Rustico Restaurant www.rivierarestaurant-lounge.com --- www.rivieracalabasas.com |
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