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DINNER MENU

APPETIZERS

IMPERIAL CRAB CROQUANT
Fresh Dungeness crabmeat with citrus celery root remoulade and parsley oil.
12 

PAN CRUSTED JUMBO SEA SCALLOPS
Three pan seared scallops with purees of roasted red bell pepper, golden bell pepper and asparagus.
12 

WHITE ASPARAGUS PROSCUITTO ANTIPASTO
White asparagus, prosciutto ham, quail eggs, Parmigiana-Reggiano, and extra virgin olive oil.
13 

CHEESE AND PATE TRAY
Local and imported cheeses, pate a la maison, foie gras terrine and seasonal fruit.
16 

WILD MUSHROOM GRATIN
Seasonal assortment of mushrooms, truffle oil, spaghetti squash, garlic-sage butter aged Asiago and micro greens.
12 

JUMBO SHRIMP TRIO
Chilled shrimp with house made cocktail sorbet, Meyer lemon sorbet and horseradish mousse.
13 

SEARED FOIE GRAS
Foie gras served with a Concord grape sorbet, pumpkin butter and buttermilk biscuit.
16 

RIVUE FOR TWO
A chilled assortment of Alaska king crab legs, fresh oysters on the half shell and jumbo shrimp served with our house-made cocktail salsa and horseradish cream.
Market Price 

SOUPS

BOUILLABAISSE
Province inspired fish stew, smoked paprika aioli, with a grilled crostini. 8  

ASPARAGUS BIiSQUE
Served with Dungeness crab and lobster slaw.
8 

SALADS

LIMESTONE BIBB SALAD
Locally grown Bibb lettuce with crispy Kentucky country ham, fresh melon and grilled asparagus tossed in a sour mash vinaigrette.
7 

HUMMUS NAPOLEON
Hearts of palm, kalamata olives, feta cheese, tear drop tomato tower, lavaine crisp, with hummus dressing and lemon oil.
9  

BABY WEDGE SALAD
Baby iceberg lettuce, Maytag Bleu cheese, apple wood bacon dust, oven dried tomato with creamy herbed buttermilk dressing.
9 

RIVUE SALAD Baby mixed greens, roasted artichoke with goat cheese, spiced pecans, red onions asparagus, Peruvian potatoes and lemon honey dressing
8 

ENTREES

FILET OF BEEF
Grilled seven ounce filet of Black Angus beef with red wine demi-glace tomato confit, potato gnocchi with sage butter and Asiago cheese.
36 

NEW YORK STRIP
A sixteen ounce center cut strip steak with garlic-herb butter and truffle fries.
34 

PASTA WITH CLAMS
Fresh little neck clams simmered in miso broth, fresh Asian pasta, Thai basil, shiitake mushrooms and caramelized shallots.
23 

GAME HEN
Cornish game hen with chestnut forcemeat, black lentils brown rice blend and fava beans, natural jus.
23 

STRIPED BASS
Fresh striped bass, brown butter sauce, sweet potato-rock shrimp hash, fall mushrooms and fava beans.
30 

TYNHENIAN SEA BASS
Sautéed fillet of Sea Bass marinated in orange juice and soy sauce accompanied by a stir fry of fresh vegetables.
32 

GRILLED PORK CHOP
Double thick chop, merlot reduction, Bosc pear preserves, fingerling rounds and Brussels sprouts with walnuts and bleu cheese.
25 

PORTABELLA NAPOLEON
Layers of roasted tomatoes, spinach and fresh buffalo mozzarella with a Balsamic reduction.
21 

LAMB OSSO BUCCO
Slowly braised in white wine with lemon and anchovies served on infused risotto.
26 

CHICKEN BACCALA
Boneless breast of chicken, smoked mozzarella and arugula wrapped inKentucky country ham with a red eye gravy demi-glace.
22 

CAPELLI D’ANGELO
Sautéed scallops, lobster, Dungeness crabmeat and jumbo shrimp in a dry sherry infused Thermidor cream sauce on a bed of spinach tagliatelle pasta.
29 

CHICKEN PASTA
Chicken, roasted tomatoes, prosciutto, pine nuts, artichokes, fresh basil, linguine.
21