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Dinner
​Chef's Suggestions 4/27
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Wild Mushroom Soup
8.75
Chilled Tomato Bisque, Toasted Pumpkin Seeds and Basil Oil
8.75
Salmon “Furikake”
Mango, Avocado and Seaweed salad 14.75
Spinach and Crab Dumplings, Shellfish Broth
14.75
Big Bowl Steamed Mussels
Lemon, Basil and Garlic17.75
Baked Clams, Scallop and Rock Shrimp Stuffing
14.75
Riverview Charcuterie,
Garlic Sausage, Duck Liver Pate, Salami, Prosciutto, Reggiano and Olives 18.75
Main Courses
Chatham Bay Cod, Garlic Herb Crust,
Curried Cauliflower, Zucchini, Portobello, Anaheim Peppers and Cipollini 29.50
Faroe Islands Salmon Fillet, Orange Miso Glaze
Watercress, Mango Frisee and Endive Salad 29.50
Steamed Clams, Mussels and Rock Shrimp
Linguini, Broccoli Rabe, Tomatoes, Olives, Capers and Garlic 29.50
Grilled Boneless Pork Chop, Maple Brine
Goat Cheese Potato Croquette 26.50
Beef in Barolo
Cipollini Onions, Mushrooms and Egg Noodles 28.50
Roasted Chicken Breast
Mashed Rutabaga, Wilted Spinach and Pomegranate Sauce 26.50
Linguini with Beef and Porcini Bolognese
21.95
Freshly Made Ricotta Ravioli
Plum Tomato sauce and Basil 21.95
Parisian Pizza
Smoked Ham, French Brie and Thyme 22.50
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Riverview is Cash Only, Checks OK, ATM Available