September Happenings at RIVA
Dear Valued Guest,
Thank you for all your support during August. The E.Guigal wine dinner was a great success and we hope you enjoyed Chef Renaud’s creations with the excellent Rhône Valley selections.
Start your dining experience with a special entrée of Pan-seared green asparagus, sea scallop-caviar, Shimeji mushroom and yuzu emulsion.
A special menu inclusion dedicated to seafood lovers, Fresh seafood platter (serving for 2), iced platter with a variety of seafood; lobster, king prawn, Alaskan king crab, Belon and Fine de Claire oysters, tuna and salmon ceviche.
Don’t miss the Two Ways of Tokusen Wagyu Beef; Grilled Wagyu beef sirloin with tomato confit and Fleur de Sel, and Braised Wagyu beef cheek in Merlot wine and celeriac-parsnip mousseline.
A little note about Tokusen Wagyu. It looks very different with a fine texture and visually striking marbling. When properly cooked to rare or medium-rare, Tokusen Wagyu bursts in your mouth with a rich buttery onset followed by a hearty, meaty finish that lingers on the palate.
As a finishing touch, Pastry Chef Reni, prepares Organic berries salad, kemangi jelly, nutella foam and warm chocolate-lime Madeleine which would go very well with a glass of Château Barreyre Cadillac, 2005.
We look forward to seeing you throughout the month.
Bon Appetit!
Renaud Le Rasle & RIVA Team
