BeauRivage

Dinner Menu

Vegetable Soup of the Day * 7.75
French Onion Soup Gratinée 8.75
Lobster Bisque, served with Emmenthal cheese straws 9.50

Salads

Mixed Greens * Served w/string beans, tomatoes & house vinaigrette 7.50
Caesar Salad * Prepared in a traditional manner 8.50
Penelope *: Spinach, red onions, Kalamata olives, fresh mint, crumbled
Feta cheese, Balsamic vinegar & olive oil vinaigrette 8.25
Goat Cheese Salad, spring mix lettuces, toasted pine nuts,
raspberry vinegar and hazelnut oil vinaigrette 9.25
Autumn Salad, Mesclun, brie, walnuts, diced apples, chutney dressing 9.25
Organic Salad Mix, served with a smoked duck breast,
virgin olive oil and Balsamic vinegar 9.25

Appetizers

Cold

Caprese * Tomatoes, fresh basil, Buffalo Mozzarella, virgin olive oil 11.50
Oysters, (in season) on the half shell, served with a mignonette sauce 10.50
Prosciutto , with Melon or Papaya 13.75
Carpaccio Venezia : paper thin slices of lean beef, Pommery mustard,
capers, chopped onions, parsley & slivers of Parmesan cheese 13.75
Spicy Hawaiian Tuna : warm carpaccio, served with arugula, spicy mix
diced tomatoes, extra virgin olive oil & champagne vinegar dressing 15.00
Scottish Smoked Salmon, Served with toast points, capers and onions 17.00
Caviars : Molossol, Sevruga or Beluga :
Served with sautéed buttered toasts & all the traditional trimmings, market price

Hot

Fusilli con Pesto, with baby string beans and pine nuts (appetizer) 11.00
Escargots à la Bourguignonne, garlic butter, parsley, white wine 12.00
Moules Marinières : Mussels steamed w/white wine, shallots & parsley 13.75
Mouclade : Mussels in curry sauce with apples, touch of heavy cream 14.25
Grilled Portobello Mushrooms * on polenta in a Mascarpone sauce 13.75
Clams Positano, Steamed, light olive oil, white wine, garlic, oregano 14.50
Scampi Côte d'Azur : Sautéed in olive oil, white wine, garlic, diced
tomatoes and Mediterranean herbs 17.00

* Denotes a dish that is pure vegetarian.

Entrées

Pasta

Gnocchi al Pesto * : Basil, garlic and olive oil 15.50
Gnocchi Pomodoro * : Tomatoes, basil, virgin olive oil and Parmesan 15.50
Risotto Parmigiana, * with onions, butter and Parmesan cheese 16.50
Ravioli, * Ricotta and spinach, with butter and sage 15.50
Ravioli, salsifi mousse, Prosciutto and pistachio nuts 20.50
Ravioli all' Arragosta, stuffed with lobster, served with a fennel sauce 21.50
Linguine Vongole, Manila clams, garlic, diced tomatoes & white wine 21.00
Capelli d'Angelo Adriatica, * angel hair with tomatoes, diced
Kalamata olives, garlic, crumbled Feta cheese & Mediterranean herbs 16.00
Pasta al Forno (Lasagna) Vegetariana * : eggplant, zucchini, spinach,
basil, mushrooms, tomatoes, Ricotta, Provolone & Parmesan cheeses 17.50
Cappellacci Napoletana * : a folded sheet of pasta, filled with spinach
Ricotta cheese, served with fresh tomatoes, basil & Parmesan 17.00
Pappardelle Pollo, smoked chicken, shallots, mushrooms, white wine
and herbes de Provence 17.50
Spaghettini Tarantina, mussels, clams, garlic, tomatoes, fresh herbs
and extra virgin olive oil 22.00

Fish

Branzino alla Griglia, grilled striped Italian bass with Mediterranean
herbs and virgin olive oil 27.00
Norwegian Salmon Steak, grilled with a Champagne-raspberry sauce 27.00
Ahi Tuna Cajun Style, accompanied by a lime sauce 29.00
Orange Roughy, wrapped in a brique crèpe, mushrooms, sweet peppers,
lemon caper sauce 29.00
Swordfish, marinated in olive oil, ginger, orange juice, garlic, soy sauce 31.00

Poultry and Meat

Chicken Bandol, sautéed with rosé wine, roasted garlic and herbs 21.50
Roulade of Chicken, stuffed with a duxelle of mushrooms, spinach
and Fontina cheese, Dijon mustard sauce 22.00
Long Island Duckling, (half duck) roasted, Mirabelles (yellow plums) or
green peppercorn sauce, accompanied by a medley of rice 27.50 Veal Scallopine, Piccatta, al limone or Picante, with capers 26.50
or al Marsala, with mushrooms 26.50
Lamb Tenderloin , crusted with pistacchio & rosemary, roasted &
served with garlic mashed potatoes 27.50
New Zealand Rack of Lamb, with herbes de Provence & roasted garlic 35.00
Rack of Lamb Cypriot, stuffed with a purée of mushrooms, onions
and Feta cheese, served with a fresh mint sauce 35.00
Filet Mignon of Limousin Beef, grilled, served with your choice of
sauces : green peppercorn and Cognac or three mustards 34.00
Bistecca alla Fiorentina (20oz) char-broiled, seasoned with rosemary
roasted garlic, fresh herbs and virgin olive oil 36.50