​​​

​

Chefs Suggestions  ​

1/24/26​
Appetizers​

Barley, Pork and Napa Cabbage Soup

875

Cuban Black Bea Soup

Chopped Onions and Sour Cream 8.75

Baked Clams, Rock Shrimp and Scallop Stuffing

 14.75

BBQ Boneless Pork Ribs

Spicy Tomatillo Salsa 10.75

Big Bowl Steamed Mussels

Garlic, Lemon and Basil 18.50

Fish and Shellfish Cake

Spicy Pepper Remoulade 12.50  

Roast Beets and Arugula Salad,

 Roasted Walnuts, Feta and Chardonnay Vinaigrette 14.50

Main Courses  

Faroe Islands Salmon, Ginger, Mizo

Vegetables Fried Rice 35.50

Rhode Island Fish and Shellfish Chowder

Clams, Mussels, Flounder, Shrimp, Scallops, Bacala and Poblano 35.50

Baked Flounder, Rock Shrimp Stuffing

Broccoli Rabe Tomatoes and White Beans 35.50

Steamed Little Neck Clams

Linguini, Tomatoes, Spinach and Garlic 29.50

Petite Prime Ribeye Steak and Shrimp

Mashed Potatoes and Lemon, Garlic, Herb Butter 35.50

Grilled Pork Loin, Maple Brine

Potato Croquette and Apple Cider Sauce 28.50

Lasagna,

Beef Bolognese, Poblano, Goat Cheese and Plum Tomato Sauce 22.50

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