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Dinner

​Chef's Suggestions 5/18

New England Clam and Mussel Chowder

10.75

Cucumber Gazpacho, Crème Fraiche, Sea Salt and Chili Oil

8.75

Sliced Beets, Goat’s Cheese, Walnuts, Thyme

 12.75

Spinach and Crab Dumplings

Shrimp and Shellfish Broth 14.75

Baked Clams, Scallops and Shrimp Stuffing

14.75

 Fish and Shellfish Cake

 Spicy Pepper Remoulade 12.50

River view Charcuterie,

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

Main Courses  

Chatham Bay Cod, Garlic Herb Crust

Vegetable Fried Rice 29.50

Faroe Island Salmon, Orange Miso Glaze

Watercress, Endive Salad, Chickpeas, Banana Peppers, and Cucumbers 29.50

Steamed Littleneck Clams and Mussels,

Linguini, Tomatoes, Broccoli Rabe and Garlic 28.50

Pan-Fried Softshell Crab

Arugula, Frisee Salad, Orange Segments, Pumpkin Seeds, Asparagus and Honey Lime Vinaigrette 29.50

Seared Sirloin Tips

Tomato Fettuccini, Wild Mushrooms and Spinach 29.50

Duck Confit

Potato Croquette and Frisee Salad 36.50

Caribbean Spiced Rack of Lamb

Roasted Potatoes 36.50

Baked Chicken Breast

Spinach, Ham, Gruyere and Mashed Potatoes 26.50

Grilled Boneless Pork Chop, Maple Brine

Roasted Potatoes and Wild Mushrooms 26.50

Parisian Pizza:

Smoked Ham, French Brie and Thyme 19.50

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Riverview is Cash Only, Checks OK, ATM Available