appetizers

house smoked trout on a cornmeal blini with cucumber, watermelon radish,

baby beet,
beet, avocado and chive crème fraîche
fraîche 14.50

Bellwether Farm
Farm ricotta gnocchi with black mission figs, brown butter,
fried sage, toasted walnuts and balsamic syrup 14.75

portabella mushroom fritters with aïoli, parmesan, arugula and caper vinaigrette 9.75

cheese,
belgian endive and arugula salad with roast pears , blue chees e,
smoky candied almonds and red wine vinaigrette 9.50

caesar salad 9.50

mixed baby lettuces with sherry
sherry shallot vinaigrette and
goat cheese and olive tapenade crostini 7.50
entrées

trio of summer vegetables

vegetables:
getables: early girl tomatoes Provencal,
Provencal, grilled eggplant with
mozzarella, roast peppers and basil, zucchini with couscous and fried chick peas 18.50

grilled dayboat scallops with chanterelle mushroom risotto,

baby spinach, fried carrots and lobster and lemon butter 24.75

grilled wild salmon with creamed corn and potatoes,

potatoes,
heirloom tomatoes, blue lake beans and basil vinaigrette 24.50

chicken cooked two ways with prosciutto di parma,

parma,
potato and caramelized fennel gratin and braised tuscan kale 23.75
23.75

roast porchetta with rosemary and garlic cream , roast new potatoes and
broccoli and broccoli rabe with garlic and pepperoncini 22.95

slow braised lamb shank with Lydia’

ydia’s brussels sprouts
sprouts with pancetta and pine nuts
nuts,,
butternut squash tortino and rosemary aïoli 24.75
desserts and cheeses
artisanal cheeses: Cowgirl Creamery Mt. Tam,
Tam, Central Coast Creamery Harmony,
Harmony,
Cabecou with honey and olive oil and house made walnut
walnut and currant bread 9.50
Santa Rosa plum and white peach sorbets with walnut shortbread cookies 7.50
chocolate and hazelnut pudding in a hazelnut tuille cookie with
chocolate sauce and whipped cream
warm nectarine upside down cake with cinnamon anglaise and
and whipped
whipped cream 7.50
plum and frangipane galette with vanilla ice cream 7.50
hot fudge sundae with whipped cream and toasted nuts 7.50
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no substitutions,
substitutions, please
reservations 510-
510-526-
526-2542/www.rivolirestaurant.com/www.opentable.com
2542/www.rivolirestaurant.com/www.opentable.com
Rivoli is proud to be a certified Green Business with the City of Berkeley
please let us know if you’d like to join our fax or email list for new menus