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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