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Chefs Suggestions  ​

2/15/26​

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Tuscan Three Bean Soup

Parmesan and Rosemary Oil 8.75

Rhode Island Clam and Mussel Chowder, Bacala and Poblano 

12.75

Spinach and Crab Dumplings

Shellfish Broth 16.50

Baked Clams, Rock Shrimp and Scallop Stuffing

 15.75

Yellowfin Tuna Poke

Mango, Avocado and Seaweed Salad 16.50

Big Bowl Steamed Mussels

Lemon, Garlic and Parsley 18.50

Fish and Shellfish Cake

Spicy Pepper Remoulade 12.50

Prosciutto de Parma and Frisée Salad

Goat Cheese, Apples and Vinaigrette 14.50

Roast Beet and Arugula Salad,

Roasted Walnuts, Feta and Chardonnay Vinaigrette 14.50

Main Courses  

Faroe Islands Salmon

Risotto, Acorn Squash and Sage 35.50

Icelandic Cod Fillet

Curried Cauliflower, Portobello, Zucchini, Cipollini and Anaheim Chilies

35.50

Steamed Little Neck Clams and Mussels

Linguini, Tomatoes, Basil and Garlic 29.50

Baked Chicken Breast

Spinach, Fontina Stuffing and Roast Potatoes 28.50

Petite Prime Sirloin Steak

Herb Butter and Roasted Potatoes 28.50 

With lobster 45.00

Slow Roasted Pork, Maple Brine

Potato Croquette and Red Cabbage 26.50

Sweet Sausage Pizza:

 Roasted Peppers, Mushrooms, Mozzarella Cheese and Tomato Sauce 19.50

Parisian Pizza:

 Ham, Brie Cheese and Fresh Thyme 22.50

Riverview is Cash Only, Checks OK, ATM Available

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