Beau Rivage

Saturday and Sunday brunch

Brunch Menu

Soups

Soup of the day Cup 4.50 Bowl 8.00
Minestrone di Verdura Cup 4.50 Bowl 6.00
French Onion Soup au gratin Bowl 8.50
Gazpacho Valenciana (chilled) Cup 4.50 Bowl 8.50

Appetizers

Small Mix green salad served with a house dressing 6.50
Small Caesar Salad 7.50
Organic Baby Mix Lettuces, diced tomatoes and arugula
accompanied by an Italian dressing 8.50
Escargots à la Bourguignonne, snails in butter, garlic, parley 12.00
Moules Marinières, mussels steamed with white wine,
shallots and parsley 12.50
Mozzarella Caprese; tomatoes and basil, Napoletana style (small) 11.00
Carpaccio Venezia; Razor slices of lean beef, Pommery mustard,
capers, chopped onions, parsley and slivers of parmesan 14.00
Steamed Clams Positano, with light olive oil, white wine,
garlic, basil and oregano 15.50
Smoked Scottish Salmon with bagels and cream cheese 17.00
Fresh Sevruga Molossol Caviar (1/2oz)on two soft boiled eggs in shells 32.00

Salads
( Entrées )

Mozzarella Caprese, tomatoes and basil, Napoletana style (large) 14.50
Grilled Rosemary Breast of chicken, on spinach & romaine with
roasted pine-nuts, bell peppers & a creamy garlic dressing 16.00
Moroccan Salad, Tabouli, red & yellow peppers, chi-chi beans,
Niçoise olives, zucchini, eggplant, lemon & olive oil dressing 16.00
Spinach and Bay Shrimp Salad, with red onion, Feta cheese and tomatoes olive oil, lemon and oregano dressing 18.50
Assorted Seafood Salad (selection of the day ) 19.50

Vegetarians, all salads can be served without fish or meat

Eggs

Eggs Benedict, garnished with fresh vegetables 16.00
Omelette of your choice: Avocado & onions, Cheese & mushrooms,
tomatoes & fresh herbs 16.00
Eggs Beau Rivage, on a spinach nest with Parmesan cheese,
roasted potatoes, red hollandaise sauce 16.00
Eggs alla Luciana with Maryland crab cake, crayfish,
Cajun style sauce 21.00

Entrées

Pasta

Ravioli del Giorno : Your server will describe
Penne All' Arrabbiata served with a spicy fresh tomato sauce 14.50
Potato Gnocchi Al Pesto : fresh tomatoes, basil and Parmesan ,
or Gorgonzola cream and Parmesan 15.00
Pasta al Forno (lasagna) Vegetariana: Eggplant, zucchini,
spinach, basil mushrooms, tomatoes,
ricotta, provolone and parmesan cheeses 16.50
Cappellacci : Folded pasta sheets filled with ricotta cheese &spinach
served with a fresh tomato, basil and parmesan sauce 16.00
Linguine Vongole with fresh clams, diced tomatoes, herbs, garlic
and extra virgin olive oil 19.50

Fish

* Selection of the day will be explained by your server
Poached Cold Salmon, with a cucumber, pineapple, sweet red
bell-pepper, lemon and cilantro salsa 17.50

Poultry and Meat

Marinated Lamb Tenderloin, sautéed and served in its own juices,
served with roasted potatoes and arugula 19.50
Pollo Montecristo: Free range breast of chicken sautéed with
herbes de Provence, white wine and shallots 18.00
Chicken Roulade, stuffed with spinach and Fontina cheese
served with a Dijon mustard, citrus sauce 18.50
Veal Scaloppine with eggplants and tomatoes,
served with a piccata sauce 19.50
Bistecca Robespierre: Aged prime New York steak thinly sliced ,
served on a bed of arugula and Mediterranean herbs 21.00

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Chef de la maison : Nicasio Gutierrez

Minimum service per person $10.00. A split charge will be made on all items except desserts.
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Current state sales taxes will be added to all taxable items.
We are not responsible for lost or stolen articles.
We reserve the right to refuse service to anyone.

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