Riva menu

This salad features fresh garden greens, roasted beets, and citrus-marinated radishes, served with a vibrant carrot purée and a light Aperol-infused dressing.

A crisp salad of chicory tossed in an anchovy dressing, topped with Parmigiano Reggiano, capers, and crunchy fried bread.

A fresh salad of seasonal greens, squash, heirloom tomatoes, cucumber, and pickled shallots, topped with creamy stracciatella cheese and a citrus-infused vinaigrette.

These meatballs are served in a San Marzano tomato sauce, topped with creamy stracciatella cheese and fresh basil.

Crispy fried risotto balls stuffed with mushrooms and melted scamorza cheese, served with arugula cream and basil aioli.

Tender charred octopus served with roasted potatoes in hot honey, a spicy cherry pepper tapenade, shaved cauliflower, a spreadable spicy pork sausage aioli, and a bright herb-based salmoriglio sauce.

Crispy artichoke fritters served with a bell pepper stew, tangy pickle aioli, sweet golden raisins, and crumbled salted sheep's milk cheese.

Thinly sliced raw beef served with pickled mushrooms, a caperberry sauce, crispy shallots, parmesan cheese, and balsamic vinegar pearls.

Thinly sliced raw market fish served with Florida citrus, fennel pollen, fresh radish, compressed cucumbers, and a drizzle of chili oil.

Creamy Italian burrata cheese served with salty San Daniele prosciutto, crunchy Sicilian pistachios, a bright Florida citrus relish, and a drizzle of sweet balsamic glaze.

Handmade pasta pockets filled with spinach and ricotta, served with Key West shrimp, a white wine reduction, and topped with Osetra caviar.

Soft potato dumplings served in a four-cheese sauce, topped with charred tomato relish and fresh basil.

Linguine pasta tinted with squid ink, served with butter-poached lobster, chives, and local bottarga.

Bell-shaped pasta tossed in a meat-based Bolognese sauce, topped with creamy stracciatella cheese and fresh garden herbs.

Mafaldini pasta served with a savory duck ragout, parmesan cheese, sweet pepper drops, and thinly sliced duck prosciutto.

Rigatoni pasta served with house-made sausage, charred kale, cherry peppers, and eggplant in a saffron-infused tomato sauce.

Breaded chicken topped with melted mozzarella and San Marzano tomato sauce, served with a side of broccolini and endive Caesar salad.

Fresh market fish served with crispy herbal sunchokes, cauliflower purée, fennel salad, and a sun-dried tomato herb topping.

This coastal-inspired risotto features large scallops and calamari prepared with a saffron-infused vegetable base, spring peas, and a side of crispy squid ink bread.

Slow-cooked beef short rib braised in Barolo wine, served with herb polenta, heirloom carrots, pistachios, citrus fruit preserve, and an espresso-infused sauce.

A whole roasted Mediterranean sea bass served with a zesty herb sauce, charred artichokes, and a creamy arugula purée.

A breaded and pan-fried veal chop served with Brussels sprouts in a sweet-and-sour orange sauce and fingerling potatoes.