Beau Rivage Restaurant Info and Reservations

Menus

Select Menu
- 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

Reservations

Restaurant Info

Photos

Business Hours

Reservations Available

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

User Reviews