Tre Rivali’s inspired menu is a Mediterranean exploration of land and sea, a careful crafting of rustic, robust flavors straight from the restaurant’s wood-fired grill and oven, graciously paced from breakfast through dessert. Using time-honored cooking methods such as wood roasting, grilling, braising, preserving, and smoking— emphasized with brines, rubs, marinades, oils, and vinegars—the best in all ingredients, and flavor profiles, is brought to life.
Executive Chef Heather Terhune draws inspiration from local farms, fields, and waters for an ingredient-driven broadsheet style menu, many of its items available in half portions, with the cicheti served in two’s to encourage sharing (if you can manage).
The diverse menu is designed specifically to be enjoyed with Tre Rivali’s equally artfully curated beverage program, featuring Italian classics like Negronis, Americanos, and Romanzas. Or signature libations in all kinds of formats — traditional, barrel aged, and house bottled. A revolving craft beer selection and wines by the glass are also available.
The options are plentiful, and so, thankfully, is the food.