Take Home Dinners
- Not all dinners are available at all times -
Our Chefs’ wealth of culinary experience, brings an enticing mix of tastes, aromas and sensations to his tantalizing fare and stylish presentation. They stress the importance of fresh herbs and the perfect balance of seasonings and flavor to create authentic, flavorful dishes along with putting innovative twists on American comfort fare.
[print menu]

Meat

Traditional Tenderloin Beef “Stroganoff ”
With mushrooms, onions and paprika ream sauce

Beef “Bourguignon”
Beef braised with burgundy wine, mushrooms, bacon, onion and carrots

Roast N.Y Sirloin
Served with a horseradish cream, tarragon aioli, and sauce au jus

Roast Tenderloin of Beef
With sauce duxelle, horseradish cream, tarragon aioli

Filet Mignon
With red wine demi glace sauce

Prime Rib au Jus

Beef Wellington
Pan seared tenderloin wrapped in puff pastry with spinach and mushroom duxelle

Stuffed Peppers
With beef, rice, tomato sauce and cheese Italian sausages

Braised Beef
With carrots and red wine

Salisbury Steak
With mushroom gravy

Teriyaki Steak Tips

Meat Loaf Florentine

Roasted BBQ Pork Loin

Prosciutto Wrapped Pork Tenderloin
With a prune-Armagnac sauce

Apple and Cranberry Stuffed Pork Loin

Lamb “Navarin”
Lamb stew with potatoes, turnips, vegetables

Braised Lamb Shank
With a oregano-oven dried tomato juice

Rack of Lamb Provencal
Oven roasted, crusted with herbs, tomatoes, olives with roasted garlic au jus

Veal Picatta
Veal cutlet with artichokes and lemon caper sauce

Grilled Veal Chop
With Red Wine Demi

Veal “Blanquette”
Refined French stew with tender pieces of veal and mushrooms in a
light cream sauce

Veal “Marengo”
Hearty veal stew in tomato and red wine sauce with mushrooms,
pearl onions, carrots

Veal Marsala
Veal Medallion cooked in Marsala wine with garlic, herbs, shallots and mushrooms

Poultry

Chicken Curry (Mulligatawni)
Boneless chicken breast braised with lentils, chick peas and Indian curry

La Riviera Chicken (Coq au Vin)
Braised chicken breast in red wine and garnished with carrots,
shallots, mushroom, bacon

Chicken Pot Pie

Chicken, Broccoli and Ziti
Served in a garlic white wine sauce

Chicken Marsala
Chicken breast cooked in Marsala wine with garlic, herbs, shallots, and mushrooms

Lemon Chicken Artichoke
Chicken breast cooked in white wine with lemon artichoke, garlic,
balsamic vinegar and capers

Chicken Sautéed “Basquaise”
Sautéed with tomatoes, bell peppers, onions, garlic white wine and herb of Provence

Chicken “Picatta”
Boneless breast sliced thin, pan seared served with lemon caper sauce

Chicken Cacciatore
Boneless breast sautéed with onions, peppers, mushrooms and tomato sauce

Chicken Cordon Bleu
Breaded fresh chicken filled with prosciutto, Swiss cheese and herbs

Chicken Parmesan
Parmesan breaded chicken with linguine Marinara topped with
melted Italian cheese

Chicken Saltimbocca
Sautéed paillards of chicken with Italian ham, smoked mozzarella

Apple Cranberry Stuffed Breast of Chicken
Stuffed with sliced Granny Smith apples and dried cranberries

Roasted Turkey with Stuffing and Gravy

Duck a L’orange
Roasted half Long Island duck glazed with orange juice reduction and
served with orange gastrique duck sauce

Paella “Valenciana”
Chicken, chorizo, calamari, shrimps, rice, saffron, in a basil, garlic & white wine

Seafood

Fresh Main Boiled Lobster
Served with drawn butter
Available from 1 ¼ to 5 Lbs

Baked Stuffed Lobster
With crab meat stuffing

Crab Meat Stuffed Sole
With lemon butter

Poached Salmon
With white wine sauce

Roasted Salmon
With roasted red pepper sauce

Citrus Crusted Atlantic Salmon
Filet of salmon crusted with breadcrumbs, lemon, lime, and orange zest
served with a horseradish cream sauce

La Riviera Seafood Bouillabaisse(15 person minimum)
With halibut, little necks, mussels, calamari poached in saffron,
tomato, fennel fish broth

Grilled Swordfish
Topped with maple Dijon glace

Pan Seared Tuna
Topped with mandarin ginger glace

Pan Seared Swordfish
With a spicy tropical fruit salsa

Seafood Paella
Shrimps, clams, mussels, calamari, chorizo, peas cooked in basil,
garlic, white wine broth

Shrimp Scampi
Shrimps with lemon garlic white wine

Sea Scallops “Provencale”
Sautéed scallops with onions, garlic, peppers, tomatoes, olive and basil

Cod Putanesca
Oven roasted Cod with tomatoes, capers and Kalamata olives

Seafood Medley
Shrimp, scallops, mussels, calamari over pasta
Served either with a garlic white wine, marinara or Fra Diablo sauce

Pasta & Vegetarian

Meat Lasagna

Vegetable Lasagna

Four Cheese Baked Ziti
Mozzarella, parmesan, ricotta, and provolone

Vegetables and Penne Alfredo
Tossed with cream sauce and topped with grated parmesan cheese
and oven roasted tomatoes

Whole Wheat Linguine
With sautéed garden vegetable

Eggplant Parmesan

Ratatouille
Diced sautéed vegetables with tomato sauce and basil

Grilled Portabello Mushroom
With roasted tomatoes and goat cheese

Pasta Pomodoro
Fresh tomatoes and basil

Wild Mushroom or Lobster Ravioli
Gently tossed with shallot cream sauce, garnished with chopped curly parsley

Ricotta Cheese Stuffed Shells