Louisville Restaurants » Rivue Menu
Rivue
Tel: (502) 568-4239
Address: 140 North Fourth Street, Louisville KY
Cuisine: American (New)
Average Price: $$ ($11 to $30)
Hours:
Tues–Sat 5:30–10PM
Sunday Brunch 10AM–3PM
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Dinner Menu
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BruschettaWalnut-crusted French bread with Gorgonzola dolce, fig jam and baby pears poached in port.
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CarpaccioPaper-thin slices of rare beef drizzled with white truffle oil, accompanied by a fennel citrus salad and shaved Parmigiano-Reggiano.
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Charcuterie PlatterDuck liver mousse, pate a la maison, white cheddar pecan cheese, seafood sausage and Kentucky chow-chow. Serves two.
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Crab CakesFresh Dungeness crabmeat with smoked Spanish paprika aioli and basil oil.
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Diver ScallopsThree pan-seared scallops with purees of roasted red bell pepper, golden bell pepper and asparagus.
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Jumbo Shrimp MartiniChilled shrimp with house-made cocktail salsa and horseradish cream.
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Entrees
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Baked ChickenBoneless breast of chicken filled with porcini mushrooms, Boursin cheese and red grapes with a Merlot reduction.
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FiletGrilled seven-ounce filet of Black Angus beef with fresh potato gnocchi and Roma tomato confit with a sage beurre blanc.
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Grilled Chicken PenneSlices of grilled chicken, kalamata olives, artichoke hearts, and buffalo mozzarella with a roasted tomato.
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Lamb ShanksSlowly braised in white wine with lemon and anchovies served on infused risotto.
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Mozzarella ChickenBoneless breast of chicken, smoked mozzarella and arugula wrapped in Kentucky country ham with a red eye gravy demi-glace.
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New York StripA sixteen-ounce center-cut strip steak with garlic-herb butter and truffle fries.
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Pork ScaloppiniSautéed medallions of pork, angel hair pasta, shiitakes and stone-ground Dijon cream sauce.
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Portabella NapoleonLayers of roasted tomatoes, spinach and fresh buffalo mozzarella with a Balsamic reduction.
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Sea BassSautéed fillet of Sea Bass marinated in orange juice and soy sauce accompanied by a stir fry of fresh vegetables.
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Seafood MedleySautéed scallops, lobster, Dungeness crabmeat and jumbo shrimp in a dry sherry-infused Thermidor cream sauce on a bed of sun-dried tomato and squid ink angel hair pasta.
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Shrimp LinguineJumbo shrimp sautéed with garlic, cherry tomatoes, pine nuts, arugula, pancetta and linguine.
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Salads
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Bibb SaladLocally grown Bibb lettuce with crispy Kentucky country ham, fresh melon and grilled asparagus tossed in a sour mash vinaigrette.
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Greek SaladBaby iceberg lettuce, hearts of palm, teardrop tomatoes, kalamata olives and a feta cheese with a creamy cucumber dill vinaigrette.
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Rivue SaladVine-ripened tomato filled with Capriole Farm’s goat cheese and golden raisins gently roasted, finished with basil oil and daikon micro greens.
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Romaine SaladLightly grilled Romaine lettuce with white beans, roasted vegetables and a Dijon Vinaigrette served with a Parmesan crisp.
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Soups
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Asparagus BisqueServed with Dungeness crab and lobster slaw.
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Yster StewA low-country classic topped with toasted benne seeds.
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