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​Dinner

Chef's Suggestions 11/10

Tomato Soup, Pumpkin Seeds, Basil Oil

8.75

Three Onion Soup, Gruyere Gratin 12.50

Big Bowl Steamed Mussels,

Parsley, Onions, Lemon and Garlic 18.50

Fish and Shellfish Cake

Spicy Pepper Remoulade and Field Greens 10.75

Local Tomato, Buffalo Mozzarella, Basil Oil and Sea Salt 16.50

Baked Clams, Rock Shrimp and Scallop Stuffing 14.75

Yellowfin Tuna Poke

Seaweed Salad, Mango and Avocado 16.75

Graymoor Greens,

Pickled Onions, Chardonnay Vinaigrette, Dried Cranberries and Roquefort 14.75

Riverview Charcuterie,

Garlic Sausage, Duck Liver Pate, Salami, Prosciutto, Reggiano and Olives 18.75

Main Courses

Baked Cod, Garlic Herb Crust

Vegetable Fried Rice 29.50

Faroe Islands Salmon, Pomegranate Glaze

Watercress, Endive and Frisee, Pickled Onions, Cucumbers 29.50

Sautéed Tautog, Blackfish, Fillet,

Farro, Wild Mushrooms, Spinach, Butternut Squash, Chive Beurre Blanc 32.50

Steamed Littleneck Clams and Mussels

Linguini, Tomatoes, Basil and Garlic 29.50

Petite Sirloin Steak and Shrimp

Garlic Butter and Mashed Potatoes 38.50

Grilled Pork Chop, Maple Brine

Potato Croquette and Granny Smith Apple Sauce 28.50

 Linguini, Beef and Porcini Bolognese

22.50

Freshly Made Tomato Fettuccini

Mushrooms, Peas and Parmesan Cream 22.50

San Damiano Pizza:

Steak Tomatoes, Mozzarella, Garlic and Basil 21.50

Greek Pizza:

 Caramelized Onions, Spinach, Lamb Sausage and Feta 21.50

 

Cash Only, ATM available near entrance

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