RIVA
Explore RIVA menu items: BAROLO SHORT RIB, MARKET FISH, CHICKEN PARMIGIANA.
INSALATA
- BEET & FLORIDA CITRUS - $23
This salad features fresh garden greens, roasted beets, and citrus-marinated radishes, served with a vibrant carrot purée and a light Aperol-infused dressing.
- CHICORY CAESAR - $24
A crisp salad of chicory tossed in an anchovy dressing, topped with Parmigiano Reggiano, capers, and crunchy fried bread.
- FOCACCIA PANZANELLA SALAD - $23
A fresh salad of seasonal greens, squash, heirloom tomatoes, cucumber, and pickled shallots, topped with creamy stracciatella cheese and a citrus-infused vinaigrette.
ANTIPASTI
- RIVA'S MEATBALLS - $18
These meatballs are served in a San Marzano tomato sauce, topped with creamy stracciatella cheese and fresh basil.
- FUNGI ARANCINI - $19
Crispy fried risotto balls stuffed with mushrooms and melted scamorza cheese, served with arugula cream and basil aioli.
- CHARRED OCTOPUS - $24
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.
- ARTICHOKE FRITTELLA - $19
Crispy artichoke fritters served with a bell pepper stew, tangy pickle aioli, sweet golden raisins, and crumbled salted sheep's milk cheese.
- BEEF CARPACCIO - $23
Thinly sliced raw beef served with pickled mushrooms, a caperberry sauce, crispy shallots, parmesan cheese, and balsamic vinegar pearls.
- MARKET FISH CRUDO - $24
Thinly sliced raw market fish served with Florida citrus, fennel pollen, fresh radish, compressed cucumbers, and a drizzle of chili oil.
- LOCAL BURRATA - $24
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.
PASTA
- AGNOLOTTI - $38
Handmade pasta pockets filled with spinach and ricotta, served with Key West shrimp, a white wine reduction, and topped with Osetra caviar.
- GNOCCHI - $29
Soft potato dumplings served in a four-cheese sauce, topped with charred tomato relish and fresh basil.
- SQUID INK LINGUINE - $52
Linguine pasta tinted with squid ink, served with butter-poached lobster, chives, and local bottarga.
- CAMPANELLE - $34
Bell-shaped pasta tossed in a meat-based Bolognese sauce, topped with creamy stracciatella cheese and fresh garden herbs.
- MAFALDINI - $34
Mafaldini pasta served with a savory duck ragout, parmesan cheese, sweet pepper drops, and thinly sliced duck prosciutto.
- RIGATONI - $32
Rigatoni pasta served with house-made sausage, charred kale, cherry peppers, and eggplant in a saffron-infused tomato sauce.
IL SECONDO
- CHICKEN PARMIGIANA - $40
Breaded chicken topped with melted mozzarella and San Marzano tomato sauce, served with a side of broccolini and endive Caesar salad.
- MARKET FISH - $46
Fresh market fish served with crispy herbal sunchokes, cauliflower purée, fennel salad, and a sun-dried tomato herb topping.
- RISOTTO COSTIERO - $46
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.
- BAROLO SHORT RIB - $52
Slow-cooked beef short rib braised in Barolo wine, served with herb polenta, heirloom carrots, pistachios, citrus fruit preserve, and an espresso-infused sauce.
PER LA TAVOLA
- WHOLE BRANZINO - $65
A whole roasted Mediterranean sea bass served with a zesty herb sauce, charred artichokes, and a creamy arugula purée.
- VEAL CHOP MILANAISE - $72
A breaded and pan-fried veal chop served with Brussels sprouts in a sweet-and-sour orange sauce and fingerling potatoes.