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Chef's Suggestions 5/19

Riverview Charcuterie,

Garlic Sausage, Duck Liver Pate, Salami, Reggiano, Prosciutto and Olives 14.75

Cauliflower and Leek Soup Chives and Curry Oil

8.75

Cream of Asparagus Soup

Garlic and Parmesan Crotons 8.75

King Crab and Spinach Dumplings

Shrimp and shellfish Broth 14.50

Big Bowl Steamed Mussels,

Onions, Lemon, Garlic and Parsley 17.75

Riverview Gravelox,

Cucumber Salad and Espresso Mustard Sauce 12.75

Duck Liver Pate,

Orange Gelee, Peppercorns and Cornichons 12.75

Chilled Beets and Grilled Asparagus

Lime, Cilantro and Feta 14.75

Main Course

Chatham Bay Cod

Garlic Herb Crust, Corn and Wilted Spinach 29.50

Faroe Island Salmon

Watercress, Radicchio, Frisée Cucumbers, and Pomegranate Glaze 29.50

Baked Chicken Breast

Spinach, Fontina and Roasted Potatoes 26.50

Grilled Rack of Lamb

Rosemary Roasted Potatoes 32.50

Grilled Boneless Pork Chop

Garlic and Thyme, Potato Croquette 28.50

Steamed Mussels and Rock Shrimp

Linguini, Tomatoes, Spinach and Garlic 28.50

Tagliatelle,

Tomatoes, Olives, Capers, Spinach, Garlic and Olive Oil 22.50

Mac & Cheese,  

Cheddar and Gruyere Cheese, Mixed Greens Vinaigrette 19.50

Freshly Made Ricotta Ravioli,

Plum Tomato Sauce and Basil 21.50

Greek Pizza:

Lamb Sausage, Caramelized Onions, Spinach and Feta 23.50

 

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