A VIEW WITH FLAVOR.
Riva Fish House • Tel. (831) 429-1223 • 31 Municipal Wharf Santa Cruz CA 95060
Lunch & Dinner Monday - Sunday 11am - 9pm • Happy Hour Monday - Friday 3pm - 6pm
© Riva Fish House 2014 • Photography by Tyler Hopkins
The Mata Hari Calamari
We’ve guarded this recipe for more than 25 years. Those who dared to unearth its secrets have taken flight and have not been seen or heard from since.
The recipe is now under lock and key. We’ve forgotten where it was locked and lost the key.
Some things are best left undisturbed.
Lupe's Mighty Fish Tacos
These new Riva delicacies are like their Baja brethren, only better. They come three to a plate, bursting with color and zest, an intriguing mix of complex flavors: butter brushed and pan seared tilapia filets (not little bits – filets), seasonings and light Cajun spices, served with dressed cabbage, tomatoes and a kickin’ chipotle aioli.
People come from near and far to savor fare, crying out “Who was the masked stranger that created these mighty tacos?” And we say, “He is called Lupe. He’s the one in the kitchen with the Big Boots.”
Killer Crab Sandwich
We don’t call it a fatal attraction. But it’s a killer—in a good way.
Big hunks of juicy tasty crab, seasoned to perfection, served on sourdough bread hand-made and baked to Riva’s exacting specifications, with cheese of your choice, grilled and hot for your body.
It’s probably good for your mind, too.
Prawns & Scallops Monterey
It isn’t clear how we came to marry the fiercely aggressive prawn and the quietly demure little scallop in a dish called “Monterey”. Call it anything, whatever moves your prawn or touches your scallop. They were meant for each other.
Together, overlooking the Bay, they flaunt the fragrances and flavors of the sea, blended with chilies, onions, vegetables, seasonings, pepper jack cheese.
Don’t resist their call. Surrender yourself to their sea.
Prawns & Snapper Florentine
When the Prawn is not near his scallops dear, he loves the fish of this dish: generous portions of prawns, snapper, sautéed spinach, mushrooms, onions, red peppers, wine, fontina, and parmesan.
How about Clementine? “Oh, my darling,” he sings longingly, “if only she’ll have me, I’ll never snappather again” (said he, waiting for the prawn of a new day).
Oysters Devil Woman
In the kitchen they call her Oysters a la Diabla. This new Riva favorite is a fiery one!
What you get are six lovely Blue points on half shell, like Botticelli’s Venus but spicier, cheesier, madness on the lips. To know this temptress is to love her.
Devil Woman? Okay.
It’s darned good.
So, humble yourself, and beg for it.
She was a Salmon beauty, a local dish of world renown, sweet and savory rich, graced with lemon butter, and sauces made at home. She happened on the Lettuce Man, who said he lost his head and, while tossed about, did not intend to seize her.
The magistrate was not convinced, “I’ll send him to the hoosegow.” “Oh, no, please, Sir”, the Salmon said, “he is the one for me. May I take him now?” Meant to be as one, they merged upon a ballad, she the Salmon Lady, he the Seize-Her Salad.
A Dozen Flavors of Gelato
You can go North. Or you can go South. You can go East. Or you can go West. But you aren’t going to find gelato better than Riva’s.
It’s happened more than once. A couple walks in. Momma says “Momma wants gelato”. Poppa says “Not tonight, honey”. Poppa winds up lying on the floor. Momma walks out with a double scoop.
Choose from: Chocolate Decadence, Chocolate Hazelnut, Espresso Bean, Vanilla Chocolate Chip, Vanilla Bean, Coffee Dutch Almond, Mint Chip, Cookies & Cream, Rice Pudding, Mango Sorbet, Raspberry Sorbet and Strawberry Cream
We proudly accept: