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

LUNCH MENU // 01 Luglio 2015

Please note that we will be closed July 4-9th in celebration of the Fourth of July. Happy 4th to you all!

 

Antipasti

MINESTRONE Zucchini, yellow squash, split peas & cannellini soup with carrot, onion, celery, fresh tomato, basil and Parmigiano cup 5 / bowl 8

CAPESANTA GRATINATA Herb & breadcrumb-crusted day boat scallop baked in the shell, organic mixed greens, lemon 5 each

INSALATA DI SALMONE AFFUMICATO Smoked salmon, red & green cabbage, red onion, fennel, lemon condimento 13

PROSCIUTTO E RUCOLA Parma prosciutto, housemade mozzarella, wild arugula, lemon condimento 13

INSALATA CON BRUCIATINI Organic baby mixed greens, crispy pancetta, gorgonzola dolce crostini, balsamico condimento 10.5

BURRATA E PENDOLINI Cream filled fresh mozzarella, mixed greens, caramelized cherry tomatoes, balsamico, extra virgin olive oil 12

PANZANELLA Red and yellow tomatoes, English cucumber, red onion, red wine condimento, croutons, ricotta salata 11.5

CARPACCIO DI BIETOLE Organic Chioggia beets, Umbrian farro, organic baby romaine, chopped eggs, Parmigiano, lemon condimento 11.5

 

Pasta

TAGLIATELLE BOLOGNESE Fresh pasta with traditional pork, beef, and tomato ragú, Parmigiano 13

FETTUCCINE AI FUNGHI Spinach pasta sautéed with mixed mushrooms, thyme, garlic-infused olive oil and Parmigiano 13.5

TORTELLI DI PERE E FORMAGGI Pear, robiola and ricotta ravioli sautéed with brown butter, sage and Parmigiano 13.5

PASTA AL NERO Squid ink pasta sautéed with squid, shrimp, bay scallop, marinara, red onion & white wine 14.5

PAPPARDELLE AL PROSCIUTTO Parsley pasta sautéed with Parma prosciutto, asparagus, red onion, cream & Parmigiano 14

 

Panini

PANINO CON POLLO Grilled Petaluma Farms free range chicken breast, avocado, wild arugula, roasted pancetta and aioli 11.5

PANINO ALLA SALSICCIA Housemade Italian sausage, gorgonzola dolce, grilled fennel, wildarugula, aioli 11.5

PANINO ALL’AGNELLO Ground leg of lamb with roasted garlic and herbs, dijon mustard, caramelized onions, spinach 11.5

PANINO AI CALAMARI Grilled wild caught calamari steak with caper & parsley aioli, organic spinach 11.5

PANINO AGLI ASPARAGI Grilled asparagus, housemade mozzarella, Parmigiano, spinach, lemon condimento 11.5

 

Piatto di Mare

MERLUZZO ALLA GRIGLIA Grilled herb and breadcrumb-crusted Alaska true cod, roasted potatoes, spinach, lemon condimento 16.5

 

Piatto di Terra

COSTINE ALLA SENAPE Grilled baby back ribs marinated with Dijon, herbs and lemon, roasted potatoes, sautéed spinach 16

 

Contorni

SPINACI AL BURRO Sautéed organic spinach with butter and Parmigiano 6

INSALATA MISTA Organic baby mixed greens, balsamico 5.5

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

Eighteen percent gratuity may be added to parties of five or more.

Chef Massimiliano Boldrini