800 Heinz Avenue,
Berkeley CA 94710
p (510) 841-7482
f (510) 649-5075
info@rivacucina.com



HOURS

Lunch:
Tues - Fri 11:30-2:30


Dinner:
Fri - Sat 5:30-9:30
Tues - Thurs: 5:30-9:00

DINNER MENU // 28 AGOSTO 2015

We will be closed for dinner on Thurs, 8/27, Fri, 8/28 and Fri 9/4 for private events. Our apologies for anyinconvenience!


Antipasti

ZUPPA DI CANNELLINI Cannellini bean soup with onion, celery, carrot, herbs, vegetable broth, Parmigiano cup 5 / bowl 8

CAPASANTA GRATINATA Herb & breadcrumb-crusted day boat scallop baked in the shell, organic mixed greens, lemon 5.5 each

PROSCIUTTO E BURRATA Parma prosciutto and cream filled fresh mozzarella with wild arugula, balsamic reduction 16.5

FRITTO DI GAMBERI E ZUCCHINE Fried shrimp and zucchini served with caper & parsley aioli 15

INSALATA CON BRUCIATINI Organic baby mixed greens, crispy pancetta, gorgonzola dolce crostini, balsamico vinaigrette 11

INSALATA DI BIETOLE Organic Chioggia beets, romaine, Umbrian farro, red wine condimento, shaved Parmigiano 12

PANZANELLA Organic heirloom tomatoes, English cucumber, red onion, red wine condimento, croutons, ricotta salata 12

ANTIPASTO MISTO Balsamico-braised housemade sausage bruschetta, tomato & basil bruschetta, aged Pecorino Toscano, salumi and olives, giardiniera 15.5

 

Pasta

TAGLIATELLE BOLOGNESE Fresh pasta with traditional pork, beef, and tomato ragú, Parmigiano 15.5

PASSATELLI ALLA SALSICCIA Parmigiano, egg & breadcrumb pasta sautéed with housemade Italian sausage, butter, sage & cream 15.5

PAPPARDELLE AI FUNGHI Parsley pasta sautéed with mixed mushrooms, thyme, garlic-infused olive oil and Boschetto truffle cheese 16.5

RISOTTO AL PESCE Arborio rice sautéed with crab, bay scallop, squid, shrimp, marinara, red onion & white wine 16.5

TORTELLI AI GAMBERI Squid ink tortelli filled with prawn, lemon zest & butter, sautéed with fresh tomato, corn, red onion and wine 17

 

Piatti di Mare

SOGLIOLA ALLA GRIGLIA Grilled herb and breadcrumb-crusted local petrale sole, roasted potatoes, arugula, fennel, lemon 22.5

ZUPPETTA DI PESCE Sautéed California halibut, PEI mussels & littleneck clams, red onion, kale, fresh tomato, marble potatoes, fish brodo 23.5

 

Piatti di Terra

OSSOBUCO Slowly braised beef shank with herbs, soffritto & cabernet, soft polenta, sautéed spinach, lemon-herb gremolada 23.5

SCALOPPINE AI FUNGHI Sautéed pork loin scaloppini with porcini & mixed mushrooms, roasted potatoes, sautéed spinach 20


Contorni

SPINACI AL BURRO Sautéed organic spinach with butter and Parmigiano 6

FAGIOLINI IN PADELLA Sautéed Blue Lake green beans with garlic infused oil and Parmigiano 6.5

VERDURE ALLA GRIGLIA Grilled heirloom peppers, eggplant, zucchini, squash, basil oil 6.5




Dolci

TORTA AL CIOCCOLATO Italian chocolate fondant cake 7

TORTA DELLA NONNA Traditional Italian cake with lemon patisserie cream, pine nuts, almonds 7

PANNA COTTA "Cooked creme" served with choice of chocolate shavings or seasonal fruit 8


Menu subject to change based on availability.

Chef: Massimiliano Boldrini