Rivoli strives to be a hands on, moderately priced restaurant with simple and creative food, carefully selected wines and comfortable service in a warm and lively atmosphere. Rivoli’s distinction comes from the heart and soul of its owners and staff. The menu relies on what is seasonal, local and fresh, using mostly organic produce, sustainably caught fish and naturally raised meats and poultry. The wines are selected for their affinity with the food, and offer the best values from the cooler regions of California and the Old World. The dining room staff provides friendly and attentive service and the chefs and cooks are skilled artisans of their craft.

Chef/owner Wendy Brucker's dishes reveal a combinational delight, deconstructions of traditional pairings with distinctive tastes that make so much sense, you’d think her creations have always been around. Her menus have a sense of balance and unity.

DINNER  MENU

APPETIZERS

Purée of potato, chanterelle mushroom and leek soup with truffle oil and chives 8.50

Lobster and grilled scallop ravioli with fennel and cucumber mirepoix,
red pepper butter and pine nut salsa verde 12.50

Grilled shrimp on a cornmeal blini with heirloom tomatoes, buttered leeks, chipotle cream and black bean purée 12.25

Portabella mushroom fritters with aïoli, parmesan, arugula and caper vinaigrette 9.50

Heirloom tomato and toasted pita salad with feta, mint, scallions,
romaine and lemon vinaigrette (last time this year) 8.95

Caesar salad 8.75

Mixed baby lettuces with sherry shallot vinaigrette and
fava bean, rosemary and garlic crostini 7.50


ENTRÉES

Roast gypsy peppers stuffed with couscous, pistachios and quince with
saffron yogurt, summer squash, fried chick peas, saffron yogurt and charmoula 16.50

Saffron tagliarini with grilled ahi tuna niçoise with tomatoes, olives, french beans, basil, chopped soft cooked egg and toasted breadcrumbs 19.50

Grilled local swordfish with white corn pudding, braised peppers and onions, frisée, almonds, champagne grapes and oregano aïoli 21.50

Sonoma Liberty duck cooked two ways with new crop pear mostarda,
butternut squash tortino and braised tuscan kale with pancetta 22.50

Slow braised pot roast with smashed potatoes with bacon and scallions,
horseradish and apple sour cream and sautéed baby spinach 22.50

Grilled loin pork chop stuffed with prosciutto and fontina with fried sage, sweet potato gratin, brown butter brussels sprouts and marsala jus 21.95


DESSERTS AND CHEESES

Artisanal cheeses: manchego, Pavé d’Affinois and
cabecou with honey and olive oil with house made walnut and currant bread 8.50

Pluot and raspberry sorbets with gingersnaps 6.95

Warm chocolate soufflé cake with whipped cream,
orange espresso and chocolate sauces 6.95

Warm blueberry buckle with vanilla ice cream,
lemon crème anglaise and fresh blueberries 6.95

Ricotta cream with honey and balsamic roasted figs,
fresh berries and walnut shortbread cookies 6.95

Hot fudge sundae with whipped cream and toasted nuts 6.95
 

Go to Rivoli Restaurant's Website

 

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