Let’s Get Started SEAFOOD MISTO 16 FRIED ARTICHOKE 12 Lightly breaded shrimp, calamari, Lemon zest, smoked aioli banana peppers, lemon aioli MEDITERRANEAN SPREADS 9 CRISPY BRUSSELS 11 Beet hummus, tzatziki, baba ganoush Brussel sprouts, coriander, charred (Trio for 19) honey lemon yogurt SALMON DIP 12 BAKED OYSTER 15 Poached salmon, crème fraiche, lemon, Caramelized gouda, wilted leeks, crispy poached capers, chives, dill DINNER garbanzo beans SHRIMP IMPERIAL 21 SEARED SCALLOPS 17 Maryland jumbo lump crab, fresh Hearts of palm mousse, heirloom herbs, shallots, lemon butter sauce tomatoes, garlic oil

RIVIERA SEAFOOD TOWER Petite | Serves 1-2 Grand | Serves 2-3 Greens Lobster tail, mussels, prawns, oysters, ADD SALMON, SHRIMP, STEAK +7 ceviche, seaweed salad, cocktail sauce, mignonette CAESAR WEDGE 16 NICOISE SALAD 24 Baby romaine lettuce, crispy parmesan Pan-seared tuna, french beans, potato, PRAWN COCKTAIL 19 cheese, creamy caesar dressing, rustic greek olives, artichoke tomatoes, egg Poached jumbo shrimp, cocktail sauce crouton KALE SALAD 16 OYSTERS BEET SALAD 15 Local farm heirloom tomatoes, frisee, Assorted Half Dozen 18 Gold & red beets, bibb lettuce, fried goat blue cheese, pine nuts, lemon vinaigrette Assorted Dozen 32 cheese croquette, maple vinaigrette CEVICHE 15 Halibut, fresno chill, yellow tomato, citrus, tequila, lavash

SHRIMP GNOCCHI 34 LOBSTER RAVIOLI MP Jumbo shrimp, shitake mushroom, Maine lobster, english peas, ricotta Fromages cream sauce cheese, cherry tomatoes ZUCCHINI TORTELLINI 28 GARDEN RISOTTO 24 CHEF’S SELECTION Fontina cheese, roasted cauliflower, Green peas, sweet peppers, summer OF CHEESE sundried tomato, squash purée squash, tomatoes and basil, crispy capers

Served with pommes frites WHOLE BRANZINO 46 HALIBUT 36 LA VIE 22 Pan-roasted branzino, artichokes, Panko-crusted, potato cake, compressed Spinach, cherry tomato heirloom tomato, clams, shallots lemon tomato, creme fraiche ‘tartar sauce’ cream sauce butter sauce DIAVOLO 22 SEARED SCALLOPS 33 Leeks, tomato, chili flakes, SOCKEYE SALMON 32 Yellow roasted tomatoes, sauteed kale cider beer Parsnips purée, pearl onions, green & spinach, pomegranate seeds, toasted beans, baby carrots, citrus caviar pine-nuts, beurre blanc sauce

Mainlands

STEAK FRITES 29 NEW ZEALAND LAMB CHOPS 42 LOBSTER BAKED POTATO 18 Hanger steak, shoestring fries Herb couscous, harissa, tzatziki TRUFFLE MAC & CHEESE 12 LA VIE BURGER 18 GREEKSTONE FARM ROASTED CRAB MAC & CHEESE 16 Short rib & brisket blend, grilled onions, PRIME RIB 16oz 52 dry-aged cheddar cheese, sunchoke GRILLED TOMATO 8 Cream horseradish sauce relish, challah bun GRILLED ASPARAGUS 8 CHICKEN 27 PORK TENDERLOIN 29 Pickled shiitake mushrooms, grilled POMMES FRITES 8 Green peas, asparagus, risotto, asparagus, cranberries, frisee MIXED GREEN SALAD 8 kumquat marmalade

CONSUMING RAW OR UNDERCOOKED EGGS, BEEF, POULTRY, PORK, SEAFOOD, OR SHELLFISH MAY INCREASE YOUR CHANCES OF FOOD BORNE ILLNESS