Riviera Lunch Menu
Choice of soup "du jour" or organic green salad and choice of entree or choice of entree and choice of dessert.Soupe Du Jour
$7.50
soup of the day.
Mesclun A L'huile D'olive
$7.50
mixed organic baby greens dressed with extra virgin olive oil & homemade red wine vinegar.
Saumon Fume D'ecosse
$10.00
smoked scottish salmon, creme fraiche, capers, red onion, toast points
Six Escargots A L'ail
$8.00
6 burgundy escargots with garlic, parsley & walnut butter.
Salade Facon Cesar
8.50
hearts of romaine salad tossed with caesar dressing, marinated anchovy, croutons and aged parmesan.
$Main Course
Choice of soup or salad and main course or choice of main course and dessert.Raviolis Aux champignons
$15.00
house made raviolis filled with wild mushrooms, port wine & white truffle oil, aged parmesan.
Risotto Du Jour, Risotto Of The Day
$15.00
daily preparation of a creamy risotto.
La Pate Du Jour, Pasta Of The Day
$15.00
daily preparation of fresh pasta.
Saumon D'alaska, Ratatouille Nicoise
$15.00
sauce fenouil et citron vert, alaskan king salmon, provençale vegetable ratatouille, fennel and lemon sauce.
Salade De Poulet Aux Haricots Vert
$15.00
breast of chicken, mixed baby greens, cherry tomato, green beans.
Legumes De Saisons Cuisines
$14.00
organic assorted seasonal vegetables, parsley olive oil and aged parmesan.
Steak Au Poivre, Pommes Frites
$18.50
beef strip loin, black peppercorn sauce with aged brandy, french fries, mesclun salad.
Poitrine De Poulet
$15.00
roasted chicken breast, yukon gold mashed potato, baby vegetables.
Le Plat Du Jour
15.00
special of the day.
$Desserts Menu
Choice of entree and choice of dessert.Raspberries And Strawberries
$7.00
mille feuille blood orange sorbet.
California Strawberries
$7.00
rhubarb sorbet, sable.
Puff Pastry
$7.00
filled with vanilla ice cream, chocolate sauce.
Warm Dark Chocolate
$7.00
fondant, banana crispy rolls Grand Marnier ice cream.
Classic Creme Brulee
$7.00
House made ice cream
$7.00
sorbets of the day.
Split Charge
$2.50
Appetizers
La tradition, tapenade classics.Maine Jonah Crab And Mango Salad
$18.00
lime and coconut emulsion.
Traditional Burgundy Escargots
$12.00
with fresh herbs & garlic butter.
Artisanal Charcuterie Plate
$15.00
house-made paté, salami, prosciutto.
Smoked Scottish Salmon
$16.00
potato blini & traditional garnish.
Maine Lobster Bisque
$12.00
House Made Wild Mushroom Raviolis
$13.00
port wine sauce, parmesan reggiano.
1 Oz Petrossian Caviar
70.00
potato blini & traditional garnish.
$Appetizers Season Flavors
La saison, winter flavors.Yukon Gold Potato Gnocchi
$16.00
baby spinach, butternut squash, yellow chanterelles, asparagus.
Roasted Bone Marrow
$15.00
poached egg, frisee salad, croutons, bacon, truffle sauce.
Pheasant Breast
$18.00
chestnut cream, endives compote, port wine reduction.
Mache & Sylvetta Salad
9.00
warm goat cheese with dry apricot, pear chutney.
$Entrees Les Classiques
Tapenade classics.Lobster
$38.00
white corn, porcini mushrooms and english peas, corn and tahitian vanilla broth.
Alaskan King Salmon
$28.00
creamy spinach, fingerling potatoes, vermouth sauce.
Aged Sirloin Steak
$34.00
black peppercorn cognac sauce, pommes frites, mesclun salad.
Traditional Coq Au Vin
25.00
chunky mashed potato.
$Side orders
French Fries
$6.00
Green Beans
$8.00
Yukon Gold Mashed Potato
$6.00
French Fries
$6.00
Green Beans
$8.00
Yukon Gold Mashed Potato
6.00
$Dinner- Entrees Season Flavors
La saison, winter flavors.Diver Maine Scallops
$32.00
butternut squash, dry cranberries, yellow chanterelles, green apple.
Fish Du Jour
32.00
yukon gold potato and leeks curry, spanish piquillo, sweet garlic sauce.
$Entrees- Game Seasonal Menu
Scottish Partridge
$38.00
du puy lentils, root vegetables, julienne au jus.
Venison Loin
$42.00
huckel berries, burgundy sauce, poached pear, butternut squash mousseline, brussels sprouts.
Pheasant Breast
$36.00
swiss chard and chanterelles galette, endive, perigord black truffle sauce.
Wild Boar Stewed In Pinot Noir Sauce
34.00
fresh parpadelle, celeriac, diced carrot, snow peas, pearl onions, bacon.
$Bar - Tapas Menu - Desserts
Classic Profiteroles
$6.00
vanilla ice cream, chocolate sauce.
Creme Brulee Au Gout Du Jour
$6.00
Sorbet And Ince Cream
$6.00
Split charge
2.50
$Dinner- Vegetarian Menu
Organic Baby Lettuce
$10.00
artisanal goat cheese, baby beets.
Yukon Gold Potato Gnocchi's
$24.00
braised leeks & truffles, parmesan reggiano.
Housemade Wild Mushroom Raviolis
$14.00
port wine sauce.
Penne Pasta
$22.00
with vegetables medley.
Wild Mushrooms Risotto
$26.00
with green asparagus.
Farmers Market Organic Vegetables Medley
20.00
$San Diego Restaurant Week
Sunday january 15th, to friday january 27th, 2012 (includes extended week). Three-course multi choice menu.San Diego Restaurant Week
40.00
$San Diego Restaurant Week- Choice Of Appetizer
Salmon Gravlax Cured
with red beets, mache salad, dijon mustard vinaigrette.
Sunchoke Soup
with chestnuts and crispy bacon.
Country Pate A L'ancienne
pickled vegetables.
San Diego Restaurant Week- Choice Of Entree
Main Diver Scallops
butternut squash risotto.
Wild Boar Stewed In Grand Veneur
fresh parpadelle pasta, pearl onions, snow peas, ice carrots.
House Made Wild Mushroom Raviolis
port wine sauce, parmesan reggiano.
San Diego Restaurant Week - Choice Of Dessert
Profiteroles
grand marnier ice cream, chocolate sauce.
Gaston Lenotre Marquise
espresso creme anglaise.
Green Apple Crumble
caramel ice cream.
Children's Menu
Children's Menu
$16.50
Appetizer
caesar salad.
Choice of Entree
chicken breast, pommes frites or pasta with red sauce.
Dessert
i scream dessert.
Choice Of Soda
Sunset Menu
Sunset Menu
29.95
$Sunset Menu- Appetizer
Choice of.Soupe Du Jour
Organic Field Green Mesclun Salad
extra virgin olive oil dressing.
Sunset Menu- Entree
Choice of.Alaskan King salmon
organic spinach with grey shallot cream, herb raviolis, dry vermouth sauce.
Traditional Coq Au Vin
chunky mashed potato, snow peas.
Sunset Menu- Dessert
Choice of.Creme Brulee Du Jour
Ice Cream & Sorbets Of The Day
Dessert Menu
Les fromages et desserts menu.Artisanal Cheeses
$12.50
walnut bread, dry fruits & nuts.
Classic Profiterole
$10.00
vanilla ice cream, sauce chocolate.
Warm Apple Crumble Mascarpone Ice Cream
$10.00
english cream.
Passion Fruit Cheese Cake
$10.00
california raspberry.
Meyers Lemon Tartelette
$10.00
red berries coulis.
California Strawberries
$10.00
rhubarb sorbet, sable.
Warm Chocolate Fondant
$10.00
banana nems grand marnier ice cream.
Ice Cream & Sorbets Of The Day
$9.50
Appetizers
Tasting Menu (Per person).Appetizers
$65.00
Maine Jonah Crab
fingerling potato salad, california orange emulsion, arugula sylvetta.
Fish Du Jour
spring onion and tomato tart, raw vegetables salad, citrus and tomato broth.
Veal Tender Loin Noisettes
napoleon of eggplant, snow peas, piquillo stuffed potato savoyarde veal jus.
Chef's Special Of The Night
Dessert Of Your Choice
Buffet Custom Menu- Hors D'oeuvres Tray Passed
Smoked Salmon On Toasted Point
with chive sour cream, capers & red onions.
Tuna Tartare
ginger, citrus dressing, olive oil, rolled spiced tuile.
Tomato, Robiola Cheese
white truffle oil tart.
Conte Cheese Puff Pastry Gougere
Tiger Shrimp
and lemon zucchini mousse.
Buffet Custom Menu- Cheese Station
Imported Cheeses
basque sheep cheese with bing cherry jam, brie cheese with black truffles.
Artisan Goat Cheese
with dried fruit chutney.
Buffet Custom Menu- Carving & Entree Station
Roast Beef Tenderloin
with sides of peppercorn sauce & horseradish.
Wild Alaskan Salmon
with lemon basil sauce.
Traditional Coq Au Vin
chicken stewed with Burgundy red wine sauce.
Garlic Mashed Potato
Wild Mushroom Raviolis
with port wine & white truffle oil sauce.
Roasted Winter Vegetables
Bread & Rolls
with butter & tapenade.
Buffet Custom Menu- Dessert & Coffee Station
Chocolate Marquise
Individual Meyer's Lemon Tarts
Napoleon
Chocolate Pot De Creme
Fresh brewed Arabica Coffee & Specialty Teas
Custom Menu Two - Hors D'oeuvers
Plated.Tuna Tartar
with ginger, lemon Ponzu dressing in spiced tuile.
Warm Tomato Tart
robiola cheese, truffle oil.
Warm Comte Cheese Puff Pastry Gougeres
Custom Menu Two- Appetizer
Organic Mixed Green Salad
gorgonzola crumble, toasted walnuts, sliced green apple & dijon vinaigrette.
Custom Menu Two- Entree Selections
Short Ribs
braised in burgundy red wine sauce, yukon gold mashed potato, seasonal vegetable bouquet or wild alaskan halibut, maine lobster sauce, yukon mashed potato, seasonal vegetable bouquet.
Custom Menu Two - Dessert
Chocolate Marquise
with pistachio coulis and fresh berries.
Custom Menu Three- Hors D'oeuvres
Chicken Satay
with spicy peanut sauce.
Mini Crab Cake
with aioli.
Maine Lobster
with fresh mango salad in a spoon.
Custom Menu Three- Dinner
Maine Diver Scallops
with green asparagus risotto, roasted meat au jus.
Duo Of Beef
pan roasted tenderloin and short rib, bordelaise sauce, snow peas & chunky prosciutto potatoes.
Sheep Basque Cheese
black cherry jam & country bread.
Strawberries
with light pastry cream, lime, strawberry sauce & vanilla ice cream.
Fresh Brewed Arabica Coffee
(regular & decaf).
Mignardises
Custom Menu Four- Hors D'oeuvres Tray Passed
Custom dinner menu stations.Eggplant Caviar Cannoli
Warm Tomato Tart
robiola cheese, prosciutto & white truffle oil.
Classic Maine Crab Cake
Warm Porcini Vol Au Vent
Custom Menu Four - Provencale Station
Green & White Asparagus Salad
orange lemon vinaigrette in a martini glass.
Organic Vegetables Terrine On Toasted Point
Smoked Salmon
creme fraiche, chives, red onion, toasted point.
Custom Menu Four - Satay Station
Beef, Sweet Onion
shitake mushroom skewer with spicy pepper sauce.
Chicken Breast Satay Peanut Sauce Dip
Swordfish Skewer Wrapped In Crispy Prosciutto
Custom Menu Four - Asian Food Station
Tiger Shrimp
with asian dipping sauce.
Tuna Tartar
with cucumber relish, lemon and curry dressing in a shot glass.
Daikon Radish Spring Rolls
with spicy dipping sauce.
Chinese Chicken Salad
in wonton cups.
Custom Menu Four- Fromage Station
Basque Sheep Cheese
with bing cherry.
Caprese Mozzarella
heirloom tomatoes & basil.
Artisan Goat Cheese On Fresh Fig
Brie
with black truffles.
Custom Menu Four- Dessert Station
Petit Meyers Lemon Tart
fresh raspberry.
White Chocolate Coconut Truffles
Tropical Fruit Skewers
Opera Cake And Creme Anglaise
Custom Menu Four- Coffee Station
Fresh Brewed Arabica Coffee & Fine Teas
Sugar
sweetener, cream, cinnamon whipped cream & dark chocolate truffles.
Menu One
Menu One
45.00
$Menu One- Appetizer
Choice of.Mesclun Field Greens
shaved parmesan.
Extra Virgin Olive Oil
and homemade red wine vinegar.
Seasonal Organic Vegetable Soup
Menu One - Entree
Choice of.Braised Short Ribs
in burgundy red wine sauce, gold mashed potato, vegetables bouquet.
Roasted Free Range Chicken Breast
sweet garlic pan juice,yukon gold mashed potato, green beans.
Alaskan Salmon
creamed baby spinach, vermouth sauce.
Wild Mushroom Raviolis
aged port wine sauce with white truffle oil, parmesan reggiano.
Menu One- Dessert
Seasonal Flavored Creme Brulee Mignardises
Menu Two
Menu Two
52.00
$Menu Two- Appetizer
Choice of.Green Asparagus Soup
with ricotta cheese.
Organic Baby Spinach Salad
shaved pear, extra virgin olive oil dressing, blue cheese crumble.
Menu Two- Entree
Choice of.New York Sirloin
peppercorn sauce au poivre, pommes frites & organic vegetable medley.
Traditional Coq Au Vin
chicken stewed with burgundy red wine sauce, chunky mashed potato & leeks.
Fish Du Jour
seasonal provencal vegetable garnish, fresh herbs sauce.
Wild Mushroom Raviolis
aged port wine sauce with white truffle oil, parmesan reggiano.
Menu Two- Dessert
Choice of.Mixed Berries
with tahitian vanilla ice cream.
Warm Chocolate Fondant
vanilla ice cream, raspberry coulis.
Menu Two- After Dinner
Mignardises
served with choice of fresh brewed arabica coffee or specialty hot tea.
Menu Three
Menu Three
62.00
$Menu Three - Hors D'oeuvres
Gruyere Cheese Puff Pastry Gougere
Smoked Salmon Mousse
with chives.
Warm Tomato Tart
robiola cheese, prosciutto & white truffle oil.
Menu Three- Appetizers
Choice of.Maine Lobster Bisque
Organic Roasted Beet Salad
with artisanal goat cheese.
Wild Mushroom Raviolis
aged port wine sauce with white truffle oil, parmesan reggiano.
Menu Three- Entree
Choice of.New York Sirloin
peppercorn sauce au poivre, pommes frites & organic vegetable medley.
Fish Du Jour
seasonal provencal vegetable garnish, fresh herbs sauce.
Mallard Duck Leg Confit
port wine sauce, yukon gold mashed potato, vegetables bouquet.
Menu Three- Dessert
Choice of.Mixed Berries
with tahitian vanilla ice cream.
Warm Chocolate Fondant
vanilla ice cream, raspberry coulis.
Menu Three- After Dinner
Mignardises
served with choice of fresh brewed arabica coffee or specialty hot tea.
Menu Four
Menu Four
72.00
$Menu Four- Hors D'oeuvres
Gruyere Cheese Puff Pastry Gougere
Smoked Salmon Mousse
with chives.
Warm Tomato Tart
robiola cheese, prosciutto & white truffle oil.
Menu Four- Appetizer
Choice of.Maine Lobster Bisque
Dungeness Crab Salad
with citrus dressing.
Menu Four- Fish Course
Fish Du Jour
seasonal vegetable garnish, vermouth sauce.
Menu Four- Entree
Choice of.Mallard Duck Leg Confit
port wine sauce, Yukon gold mashed potato, vegetables bouquet.
Beef Tenderloin
au poivre sauce, yukon gold mashed potato, vegetable bouquet.
Porcini Risotto
with green asparagus.
Menu Four- Dessert
Choice of.Mixed Berries
with tahitian vanilla ice cream.
Warm Chocolate Fondant
vanilla ice cream, raspberry coulis.
Seasonal Flavored Creme Brulee
Menu Four- After Dinner
Choice of.Mignardises
served with choice of fresh brewed arabica coffee or specialty hot tea.
Menu Five
Tasting menu style.Menu Five
82.00
$Menu Five- Appetizer
Chef's special.Dungeness Crab Salad
mango salad.
Pomelos
oranges & extra virgin olive oil dressing.
Alaskan Halibut
provencal vegetables medley, basil sauce.
Milk Fed Veal Noisettes
english pea puree, green & white asparagus, morels sauce.
Menu Five- After Dinner
Mignardises
served with choice of fresh brewed arabica coffee or specialty hot tea.
Menu for Tapenade is provided by findrestaurantmenu.com
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