Riva blu 283 main st

Fresh, soft Italian cheese made from water buffalo milk. Served with fresh tomato, roasted peppers in a balsamic glaze.

Paper thinly sliced of raw beef drizzled with olive oil, lemon juice, capers, and Parmesan cheese and arugula.

Squid rings that dredged in flour and deep fried until golden and crispy.

Clams on the half shell, topped with a savory buttery breadcrumb mixture and baked until golden and crispy.

Mussels steamed in a savory, light tomato-garlic broth with white wine and red pepper flakes.

Jumbo shrimp sautéed in a rich, vibrant sauce of garlic, butter, olive oil, white wine, and fresh lemon juice.

Romaine lettuce and croutons. Dressed with an emulsion classic caesar dressing and anchovies.

Red beets stacked over fresh spinach topped with cherry tomatoes, heart of palm, goat cheese, finished with home made balsamic vinaigrette.

Variety of fresh leafy greens and other vegetables, tossed with homemade vinaigrette.

Breaded, pan-fried chicken breasts topped with marinara sauce, mozzarella, and Parmesan cheese served with linguine.

A rich, creamy pan-seared chicken breasts smothered in a decadent sauce made from Gorgonzola cheese, heavy cream, garlic, artichokes and asparagus.

Braised bone in chicken pieces, Italian sausage, and sweet peppers in a tangy, sweet-sour pan sauce.

Pan-seared chicken breast topped with melted fresh mozzarella, ripe tomatoes, and basil.

Thinly pounded chicken cutlets dipped in flour and egg, pan-fried until golden, and simmered in a velvety lemon-butter and white wine sauce.

Pan seared chicken breast served on top of mashed potatoes and asparagus with artichokes, in a light brown sauce.

A rich, comforting pasta dish featuring a tube-shaped pasta coated in a thick, hearty meat sauce.

Linguine white clam sauce. Fresh littlenecks simmered in a savory, white wine and garlicky sauce.

Stuffed ravioli pasta tossed in a simple, smooth, and rich tomato-based sauce.

Angel hair pasta tossed with a variety of fresh spring or summer vegetables in a light sauce. Garlic and oil, marinara or alfredo.

Rich fettuccine noodles tossed with butter, cream and Parmesan cheese. Add shrimp or chicken.

Penne pasta in a creamy, reddish-pink sauce made from tomatoes, heavy cream, and vodka.

A refined, creamy dish with shrimp, scallops and fresh asparagus with the aromatic, warm notes of saffron.

Italian pasta dish made with linguine and filled with a variety of seafood such as mussels, clams, shrimp, scallops, and calamari. Red or white.

Soft, pillowy potato dumplings tossed in a vibrant, aromatic basil pesto sauce.

Wide, flat pasta sheets layered with various fillings, such as meat and tomato sauce, ricotta, mozzarella, and Parmesan cheese.

Salmon fillets coated in a crunchy, nutty crust of sesame seeds. Seared then topped with chopped tomatoes and basil in a light tomato sauce.

Rolled filet of sole stuffed with lump crab meat in a saffron creamy sauce.

Red snapper fillets simmered in a savory, bright sauce of tomatoes, garlic, capers, and black olives.

Tender, jumbo shrimp dipped in flour and egg batter, pan-fried until golden, and simmered in a silky, bright lemon-butter white wine sauce.

Succulent, seared shrimp tossed in a fiery robust tomato sauce enhanced with garlic and a significant kick of red chili flakes.

A sophisticated, quick cooking dish featuring shrimp sautéed in butter, flambéed with Pernod and finished with cream, garlic, and herbs. Served with polenta.

Tender grilled, bone-in veal chop, served with mushroom and garlic.

A rich, velvety, and savory pan sauce: deglazed meat drippings with cognac and peppercorn, reduced with cream, and shallots.

Seared, tender pork chops coated in a balsamic reduction, topped with sweet and hot peppers.

Bone-in veal chop pounded thin, breaded, and pan fried. Topped with arugula and tomato salad.

Thin tenderized veal cutlets topped with prosciutto and fresh sage. Served over a bed of spinach in a deglazed pan sauce.

Thinly pounded, pan-seared veal cutlets served in a rich, sweet reduction sauce made from Marsala wine, mushrooms, and shallots.

Thinly pounded veal cutlets served in a pan sauce with lemon, white wine, and capers.

Thin veal cutlets dipped in flour and egg batter, simmered in a tangy sauce with lemon, white wine, and butter.

Lager

Pale Lager

India Pale Ale

House Red Wine

Red Wine

Tennessee Whiskey

Blanco Tequila

White Rum

Vodka

London Dry Gin

Gin or Vodka with dry vermouth, garnished with an olive or lemon twist.

Cola

Freshly brewed unsweetened black tea

Carbonated Mineral Water

Lemon-Lime Soda