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Tagliolini pasta with lemon, basil, and cream.
Available during lunch hours only.
Nested pasta with Italian ham and Parmigiano cream.
Grilled whole branzino with Sicilian-style sauce and salt duo.
Layers of spinach pasta, meat sauce, and béchamel.
Linguini with sea urchin sauce.
Imported Italian Parma ham with fresh burrata cheese.
Selection of salami and cheese.
Calamari, shrimp, green beans.
Tuna tartare, crispy Parmesan.
Octopus, potatoes, olives, and spicy light tomato sauce.
Clams, mussels, tomato garlic broth.
Beef carpaccio, capers, greens.
Asparagus, quail egg, and Parmesan cheese.
Porcini mushrooms and Gorgonzola cheese.
Spicy Calabrian salami, olives.
Add Chicken Breast $8.00. Add Large Shrimp $12.00.
Mixed greens, lemon vinaigrette.
Radicchio salad with crispy polenta, walnuts, and Gorgonzola.
Cremini mushrooms, spinach, guanciale dressing.
Bread, tomato, burrata.
Farro, shrimp, cucumber, lemon vinaigrette.
Heart of palm, butter lettuce, Pecorino.
Chopped salad with prosciutto, Fontina, olives, garbanzos, and roasted peppers.
Turkey, egg, tomato, Gorgonzola, olive, crispy guanciale.
Chicken, avocado, artichokes, candied pecans.
Baked salmon, peppers, dill yogurt.
Beef, Taleggio or Truffle cheese, tomato, pickles.
Proisciutto, Stracchino cheese, roasted tomato.
Breaded chicken, mozzarella, tomato sauce.
Herbed roasted turkey, mostarda.
Lemon, basil, and cream.
Lamb ragu and mint.
Tomato, guanciale, chili.
Fresh seasonal seafood.
Sea urchin sauce.
Italian ham, ragu, Parmesan.
Spinach pasta, meat sauce, and béchamel.
Scallops, carrot purée, asparagus.
White fish, capers, Meyer lemon.
Fire-roasted half chicken.
Grilled lamb chops.
Beef filet, green peppercorn sauce.
Milanese or Parmigiana-style veal rib chop.
Lightly battered calamari, shrimp, and green beans with spicy tomato sauce.
Sweet and spicy tuna tartare with crispy Parmesan and flatbread.
Clams and mussels steamed in spicy tomato sauce.
Octopus salad with roasted potatoes, olives, and salsa verde.
Romagna-style beef carpaccio with capers.
Chilled carrot soup with Maine scallop tartare and Pecorino.
Baby spinach salad with oyster mushrooms, red onions, and guanciale dressing.
Vine-ripe tomatoes, hand-torn bread, capers, basil, red wine vinaigrette.
Farro, shrimp, cherry tomatoes, cucumber, balsamic dressing.
Heart of palm and roasted pepper salad on butter leaf lettuce with Pecorino cheese.
Chopped salad with prosciutto, Fontina cheese, garbanzo beans, crispy sage, and olives.
Farmers market salad with burnt Meyer lemon vinaigrette and salted ricotta.
Pistachio pappardelle with lamb and peach ragu.
Orgnic Acquerello risotto aged one year with porcini mushrooms; finished with 24-month aged Parmigiano Reggiano.
Carbonara, 63 Degree egg, Pecorino, and prosciutto San Daniele.
Spaghetti with shrimp, clams, and mussels in tomato sauce.
Sautéed scallops with heirloom carrot purée, asparagus, and aged balsamic.
Roasted Maine lobster tail in tomato white wine broth.
Lightly breaded, pounded out veal rib chop. Choose Milanese or Parmigiano-style.
Wood-fired porterhouse steak with sizzled garlic and rosemary olive oil.
Grilled beef tenderloin with green peppercorn sauce, braised fava beans, roasted parsnip, and bone marrow.
Organic half chicken roasted with heirloom carrots, new potatoes, and chicken jus.
Grilled lamb chops with celery root purée, kale sprout, and balsamic jus.
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