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Chef's Suggestions 2/22

 

Appetizer

Riverview Charcuterie,

Garlic Sausage, Duck Liver Pate Salami, Prosciutto, and Olives 14.50

Moroccan Peanut Soup, Harissa Spices 8.75

Lobster Bisque, Dry Sherry and Scallions

12.75

Gravelox,

Gaufrette Potatoes, Cucumber Salad and Espresso Mustard Sauce 14.75

Duck Liver Pate,

Orange Gelee, Peppercorns and Cornichons 12.75

Chilled Beets

Lime and Cilantro, Arugula, Frisée, and Orange Sections 12.75

Chilled Vermicelli with Peanut Sauce and Crispy Vegetables,

Snow Peas Cucumbers, Scallions, Bean Sprouts and Serrano Relish 12.75

Main Course

Grilled Swordfish

Vegetable Fried Rice and Herb Butter 29.50

New England Cod, Clam and Mussel Chowder,

Baccala and Poblano Chili 29.50

Seared Sea Scallops

Tagliatelle, Peas, Cream, Shitake, Cremini and Oyster Mushrooms 35.50

Chicken Saltimbocca, Prosciutto and Sage

Rosemary Mashed Potato 21.50

Steamed Littlenecks Clams, Mussels, and Rock Shrimp

Linguini, Tomatoes, Spinach and Garlic 28.50

Riverview Cassoulet

Braised Pork, White Beans, Garlic Sausage and Duck Confit 32.00

Grilled Iberico Pork Lion

Garlic and Thyme, Brick Oven Polenta 32.00

Beef In Barolo

Cremini, Cippolini, Baby Carrots nd Mashed Rutabaga 29.00  

Mac & Cheese, 

Wild Mushrooms and Cheddar, Mixed Greens Vinaigrette 18.50

Checks Ok

ATM  Available

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