Beau Rivage Restaurant Info and Reservations

Menus

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- Brunch Menu
- Dinner Menu

Brunch Menu

Soups

Soup of the day 8.00
Minestrone di Verdura 6.00
French Onion Soup au gratin 8.50
Gazpacho Valenciana (chilled) 8.50

Appetizers

Small Mix green salad 6.50: served with a house dressing
Small Caesar Salad 7.50
Organic Baby Mix Lettuces 8.50: diced tomatoes and arugula accompanied by an Italian dressing
Escargots à la Bourguignonne 12.00: snails in butter, garlic, parley
Moules Marinières 12.50: mussels steamed with white wine, shallots and parsley
Mozzarella Caprese 11.00: tomatoes and basil, Napoletana style (small)
Carpaccio Venezia 14.00: Razor slices of lean beef, Pommery mustard, capers, chopped onions, parsley and slivers of parmesan
Steamed Clams Positano 15.50: with light olive oil, white wine, garlic, basil and oregano
Smoked Scottish Salmon 17.00: with bagels and cream cheese
Fresh Sevruga Molossol Caviar 32.00: (1/2oz)on two soft boiled eggs in shells

Salads

Mozzarella Caprese 14.50: tomatoes and basil, Napoletana style (large)
Grilled Rosemary Breast of chicken 16.00: on spinach & romaine with roasted pine-nuts, bell peppers & a creamy garlic dressing
Moroccan Salad 16.00: Tabouli, red & yellow peppers, chi-chi beans, Niçoise olives, zucchini, eggplant, lemon & olive oil dressing
Spinach and Bay Shrimp Salad 18.50: with red onion, Feta cheese and tomatoes olive oil, lemon and oregano dressing
Assorted Seafood Salad 19.50: (selection of the day)

Eggs

Eggs Benedict 16.00: garnished with fresh vegetables
Omelette of your choice 16.00: Avocado & onions, Cheese & mushrooms, tomatoes & fresh herbs
Eggs Beau Rivage 16.00: on a spinach nest with Parmesan cheese, roasted potatoes, red hollandaise sauce
Eggs alla Luciana 21.00: with Maryland crab cake, crayfish, Cajun style sauce

Pasta

Ravioli del Giorno 0.00: Your server will describe
Penne All' Arrabbiata 14.50: served with a spicy fresh tomato sauce
Potato Gnocchi Al Pesto 15.00: fresh tomatoes, basil and Parmesan , or Gorgonzola cream and Parmesan
Pasta al Forno (lasagna) Vegetariana 16.50: Eggplant, zucchini, spinach, basil mushrooms, tomatoes, ricotta, provolone and parmesan cheeses
Cappellacci 16.00: Folded pasta sheets filled with ricotta cheese &spinach served with a fresh tomato, basil and parmesan sauce
Linguine Vongole 19.50: with fresh clams, diced tomatoes, herbs, garlic and extra virgin olive oil

Fish

Selection of the day 0.00: will be explained by your server
Poached Cold Salmon 17.50: with a cucumber, pineapple, sweet red bell-pepper, lemon and cilantro salsa

Poultry and Meat

Marinated Lamb Tenderloin 19.50: sautéed and served in its own juices, served with roasted potatoes and arugula
Pollo Montecristo 18.00: Free range breast of chicken sautéed with herbes de Provence, white wine and shallots
Chicken Roulade 18.50: stuffed with spinach and Fontina cheese served with a Dijon mustard, citrus sauce
Veal Scaloppine 19.50: with eggplants and tomatoes, served with a piccata sauce
Bistecca Robespierre 21.00: Aged prime New York steak thinly sliced , served on a bed of arugula and Mediterranean herbs

Dinner Menu

Soups

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

Salads

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

Cold Appetizers

Caprese 11.50: Tomatoes, fresh basil, Buffalo Mozzarella, virgin olive oil
Oysters 10.50: (in season) on the half shell, served with a mignonette sauce
Prosciutto 13.75: with Melon or Papaya
Carpaccio Venezia 13.75: paper thin slices of lean beef, Pommery mustard, capers, chopped onions, parsley & slivers of Parmesan cheese
Spicy Hawaiian Tuna 15.00: warm carpaccio, served with arugula, spicy mix diced tomatoes, extra virgin olive oil & champagne vinegar dressing
Scottish Smoked Salmon 17.00: Served with toast points, capers and onions
Caviars 0.00: Molossol, Sevruga or Beluga : Served with sautéed buttered toasts & all the traditional trimmings

Hot Appetizers

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

Pasta

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

Fish

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

Poultry and Meat

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

Beau Rivage

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Menus

Brunch Menu

Soups

Appetizers

Salads

Eggs

Pasta

Fish

Poultry and Meat

Dinner Menu

Soups

Salads

Cold Appetizers

Hot Appetizers

Pasta

Fish

Poultry and Meat

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