​Chef's Suggestions​​
2/09
White Bean Soup,
Rosemary Oil and Parmesan Reggiano 8.75
Cauliflower Soup, Curry Oil and Scallions 8.75
Roasted Beets,
Goat’s Cheese, Walnuts and Thyme 14.50
Watercress, Frisee Salad,
Mango, Banana Peppers, Chick Peas and Citrus Vinaigrette 12.75
Big Bowl Steamed Mussels,
Parsley, Onions, Lemon and Garlic 17.75
Fish and Shellfish Cake
Field Greens and Spicy pepper Remoulade 10.75
Spinach and Crab Dumplings, Shellfish Broth 14.75
Riverview Charcuterie,
Garlic Sausage, Duck Liver Pate, Salami, Prosciutto, Reggiano and Olives 18.75
Main Courses
Chatham Bay Cod Fillet,
Curried Cauliflower, Zucchini, Portobello, Anaheim Chilies, Cipollini 29.50
Sautéed Sea Bass Fillet
Forbidden Rice, Spinach and Lemon Herb Butter 29.50
Linguini, Mussels, Calamari and Shrimp
Bok Choy and Spicy Tomato Sauce 38.50
Grilled Boneless Pork Chop,
Maple Brine and Mango Relish 29.50
Petite Sirloin Steak and Lobster Morsels
Roasted Potatoes Lemon Garlic Butter 35.50
Roasted Organic Chicken Breast
Potato Croquette, Mushrooms and Madeira 28.50
Pork Meatballs,
Tagliatelle and Wild Mushrooms 22.50
Tomato Fettuccini,
Tomatoes, Olives, Capers, Spinach and Rosemary Olive Oil 19.50
​
Riverview is Cash Only