MEAT & POULTRY. Provençale beef stew, crispy panisse. 32. Spit-roasted corn-fed chicken, polenta with wild mushroom
AUTUMN 2015 PASTA & VEGETABLES Tender wheat pasta, coco beans and lobster
38
Linguine with clams
33
Potato gnocchi, sage and Parmesan
21
Cookpot of vegetables from our local farmers
25
TO SHARE FISH & SHELLFISH
HOR S D’ O EUVRE ASSORTMENT OF 3
26 38
Rock red mullet, tiny spelt with squash and pancetta
41
Traditional Grand Aïoli
26
Country bread with tomato, lardo di Colonnata
Wild bass, violet artichokes
49
Tigelle, San Daniele ham, rocket salad and basil
Oven-baked local fish, potatoes with saffron
ASSORTMENT OF 5
Calamars and squid Niçois fritters
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Cannelloni of wild mushrooms
•
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Rock octopus salad
•
Vitello tonnato
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Marinated fresh amberfish
•
Tomato - burrata
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Stuffed vegetables
•
Game paté «en croûte»
• •
T R AD I TIO NA L C HARC UTERI E
Culatello from Spigaroli Lombo Stagionato Traditional bresaola Lardo di Colonnata
Tomato-mozzarella, capers
12
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Focaccia di Recco
14
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‘Pissaladière’
14
•
119
Provençale beef stew, crispy panisse
32
Spit-roasted corn-fed chicken, polenta with wild mushrooms
37
Beef ribsteak, Rivea potatoes
51
Venison filet, roasted fruits and vegetables
62
Local lamb, stuffed cabbage
TO SHARE
98
CHEESE & DESSERTS
SALADS &SOUP
Goat cheese from Collobrières matured for us
Rock fish soup and shellfish
28
Rivea Salad
24
mixed salad leaves, fresh & preserved tomatoes, cucumber, sweet bell pepper, radish, spring onion, artichoke, fennel, olives, courgette flower, tomato croutons
Salad and fall herbs, breaded cepes crushed nuts condiment
35 TO SHARE
MEAT & POULTRY
P IZ ZET TA
32
THE PLATTER
Sautéed gamberoni, fennel ravioli with chestnut
26
Net prices in euro, service included According to the legal requirement controls by the decreet dated December 17, 2002 n°2002-1467 Rivea restaurant engages and garantees the origin of all their meats Autumn 2015 • * Chocolate is made in our Factory in Paris
15
Tropézienne our way
13
Citrus fruits contemporary vacherin
16
Pear «passe-crassane» Belle-Hélène style
16
Cookpot of apple/quince, currants jelly and ricotta
16
Chocolate* tart
17
Soufflé of glazed chestnuts
19
Seasonal ice cream and sorbet Our traditional Zuccotto
15 TO SHARE
34
