Chefs Suggestions

Dinner 6/20/26​​

Chilled Tomato Bisque, Basil Oil 8.75

Potato, Leek Soup, Scallions and Curry Oil 8.75

Cucumber Gazpacho, Sea Salt and Chili Oil 8.75

Big Bowl Steamed Mussels Lemon, Garlic and Parsley 19.50

Loris” Garden Greens Salad

Toasted Walnuts, Roquefort and Tarragon Vinaigrette 16.75

Riverview Gravelox

Cucumber Salad and Espresso Mustard Sauce 17.75

Watermelon Salad

Avocado, Red Onions, Cucumber, Feta, Mint and Lime Dressing 12.75 

Roasted Beets and Arugula 

Onions, Cilantro, Lime and Roquefort Cheese 14.50

Main Courses

Flounder Florentine 

Spinach Stuffing and Mashed Potatoes 35.50

Faroe Islands Salmon, Ginger Miso Glaze

Farro Grain, Tomatoes and Mushrooms 35.50

Freshly Shucked Clam Sauce with Linguine, Parsley and Garlic 29.50

Linguini, Beef and Porcini Bolognese 23.50

Cavatappi, Italian Hot Sausages,

White Beans, Tomatoes, Spinach and Garlic  22.50

Slow Roast Barbeque Pork 

Roasted Potatoes and Napa Cabbage Slaw  29.50

 Vegetable Fried Rice

Peas, Broccoli, Napa cabbage, Onions, Peppers, Carrots and Mushrooms 19.50

Baked Chicken Breast

Asparagus and Fontina Stuffing, Potato Croquette 26.50

Sweet Sausage Pizza: Roasted Peppers, Mushrooms, Mozzarella and Tomato sauce 22.50

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