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Dinner

Chef's Suggestions 9/15

 

Appetizers

Cucumber Gazpacho,

Chili Oil and Sea salt 8.75

Chilled Tomato Soup,

Toasted Pumpkin Seeds and Basil Oil8.75

Baked Clams,

Rock Shrimp and Scallop Stuffing 14.75

Big Bowl Steamed Mussels, Lemon, Garlic, Parsley

17.50

Watermelon and Honeydew Feta, Mint, Sea Salt and

Honey 12.75

Kale Salad, Dried Cherries, Parmesan, Garlic and lemon Vinaigrette 12.75

Graymoor Greens Salad, Toasted Walnuts, Goat Cheses and Chardonay Vinaigrette 14.75

Riverview Charcuterie,

Garlic Sausage, Duck Liver Pate, Salami, Prosciutto, Reggiano and Olives 16.50

Main Courses

Baked Haddock Fillet, Herb Butter

Vegetable Fried Rice 29.50

New England Clam, Mussel Chowder, Swordfish, Poblano and Baccala 29.50

 Sea Scallops and Shrimp

Linguini, Tomatoes, Spinach and Garlic 32.50

Sliced Prime Tri Tip Steak, Garlic and Herb Sauce

Roasted potatoes 32.50

Roasted Organic Chicken,

Lemon, Garlic and Herbs, Roasted Potatoes 28.50

Grilled Boneless Pork Chop, Maple Brine

Goat Cheese Potato Croquette 28.50

Freshly Made Cavatelli with Beef and Porcini Bolognese and Hot Italian Sausage

22.50

Cuban Panini,

Roasted pork, Smoked Ham, Gruyere, Pickles, Dijon and Mix Green Salad 18.50

Freshly Made Ricotta Ravioli,

 Plum Tomato Sauce and Basil 21.50

Freshly Made Tomato Fettuccini

with Wild Mushroom Ragout and Peas 26.00

Anaheim Pizza:

Roasted Anaheim Peppers, Chicken, Black Beans, Onions, and Mozzarella 18.50

 

Cash Only, ATM available