What can you expect for dinner at Le Rivage in Boca? A House Salad with Balsamic Vinaigrette arrives between starter (see blog 111) and entrée. (The dressing has its own following; bottles of it are available for purchase.) Executive Chef Paul has a knack for turning out “sexy” plates: Seared Scottish Salmon draped in a gentle Mustard Dill Sauce; Fillet of Lemon Sole or Flounder Meunière, cloaked in nutty browned butter; and whole Bronzini, beautifully butterflied, dressed in a ribbon of Sauce Basquaise (tomatoes, peppers, onion). Friends with French sensibilities eagerly devour the Frogs Legs Persillade (parsley and garlic sauté). Elegant Dover Sole Meunière (market price) is a personal favorite.
All entrees are well-plated, with a swirl of potato purée, timbale of carrots and emerald pool of creamed spinach. Classic Breast of Chicken Forestière is enrobed in a mélange of wine-deglazed forest mushrooms and herbs bound with butter and cream. Organ meats are extremely popular globally for their richness; in France, liver and sweetbreads (both thymus gland and pancreas) top the list.
At Le Rivage, tender, thinly-sliced Calf Liver with Sautéed Onions is drizzled with a light brown sauce, while Veal Sweetbreads in lush Port Wine Sauce are delicately prepared in the manner of foie gras, à la minute. Roast Half Duck with Cherries is a celebratory entrée, and on the savory side is Breast of Duck with Green Peppercorn Sauce. Occasionally, a generous Rack of Lamb is offered.
