Our Menu

Chef/Owner Wendy Brucker’s menu relies on what is seasonal, local and fresh, using mostly organic produce, sustainably caught fish and naturally raised meats and poultry. The menu changes every three weeks in order to take advantage of the seasons. Wendy uses individual farms and ranches as much as possible and shops daily at local markets for the best available produce.

Her dishes reveal a combinational delight, deconstructions of traditional pairings with distinctive tastes that make so much sense, you’d think her creations have always been around. Her menus have a sense of balance and unity. Though menus change often, the portabella mushroom fritters, caesar salad and hot fudge sundae are always available.

Rivoli is proud to be a certified Green Business with the City of Berkeley
We are a San Francisco Chronicle Top 100 Restaurant since 1996

Please let us know if you’d like to join our fax or email list for new menus

This menu offered from Wednesday, April 30 through Sunday May 18
Please call for other dates, dishes subject to change

APPETIZERS
Purée of white corn soup with crème fraîche 8.95

House smoked salmon Niçoise with a roast tomato tartlet, green beans,
chopped soft cooked egg, olive vinaigrette and aïoli 13.75

Wild mushroom raviolini with truffle cream, Madeira jus,
salsa verde, toasted breadcrumbs and parmesan 14.50

Portabella mushroom fritters with aïoli, parmesan, arugula and caper vinaigrette 9.75

Belgian endive and arugula salad with point reyes blue cheese,
pink lady apple, candied pecans and champagne and walnut oil vinaigrette 9.75

Caesar salad 9.25

Mixed baby lettuces with sherry shallot vinaigrette and
olive tapenade and goat cheese crostini 7.50

ENTRÉES
Butternut squash and chestnut torta with buttered chard, fonduta,
red wine sauce, pearl onions and crispy oyster mushrooms 18.95

Grilled gulf shrimp with smashed potatoes with green garlic, bacon and
crème fraîche, buttered asparagus and shrimp butter 24.75

Grilled mahi mahi with mashed potatoes, ragout of baby artichoke,
fava bean, asparagus and chantenay carrots, thyme aïoli and lemon butter 23.50

Sonoma County Poultry duck cooked two ways with blood orange jus,
carrot and turnip tortino, baby spinach and duck cracklings 24.50

Grilled leg of lamb with rosemary and garlic roast new potatoes,
pepperonata, braised lentils and tartufata 25.50

Roast porchetta with caramelized onions and fennel,
creamy parmesan polenta and braised tuscan kale 23.50

DESSERTS AND CHEESES
Artisanal cheeses: Bermuda Triangle, La Capretta Tenerina and
Le Demon du Midi with house made walnut and currant bread 9.50

Tangerine/cranberry and blackberry sorbets with spanish almond cookies 7.50

Warm tort regina with chocolate gelato, chocolate sauce and
orange crème anglaise 7.50

Warm banana cake 7.50

Tuile cookie with vanilla custard and fresh strawberries 7.50

Hot fudge sundae with whipped cream and toasted nuts 7.50