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Dinner

Chef's Suggestions 10/5

 

Chilled Tomato Soup,

Toasted Pumpkin Seeds and Basil Oil 8.75

Cauliflower and Leek Soup, Chives and Curry Oil 8.75

Big Bowl Steamed Mussels

Onions, Lemon, Parsley and Garlic 17.75

Baked Clams,

Rock Shrimp and Scallop Stuffing 14.75

Yellowfin Tuna Poke

Mango, Avocado and Seaweed Salad 16.75

Local Tomato Salad,

Red Onions, Basil, Roquefort and Olive Oil 16.75

Watermelon and Honeydew Feta,

Mint, Sea Salt and Honey 12.75

Graymoor Greens Salad, Pickled Onions, Parmesan Reggiano and Chardonnay Vinaigrette 14.75

Riverview Charcuterie,

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

Main Courses

Baked Haddock Fillet, Garlic Herb Crust

Farro, Local Corn, Spinach, and Mushrooms 29.50

Faroe Islands Salmon, Pomegranate Glaze

Endive, Spinach, Frisee and Pickled Onions 29.50

Steamed Littleneck Clams, Mussels and Shrimp

 Linguini, Tomatoes, Spinach and Garlic 32.00

Caribbean Spiced Rack of Lamb

Mashed Sweet Potatoes 38.50

Sliced Prime Tri Tip Steak, Garlic and Herb Sauce,

Mashed Potatoes 32.00

Grilled Boneless Pork Chop, Maple Brine

Goats Cheese Potato Croquette and Apple Sauce 28.50

Freshly Made Cavatelli with Beef and Porcini Bolognese

 22.50

Freshly Made Tomato Fettuccini,

Spinach, Tomatoes, Olives, Capers, Garlic and Olive Oil 22.50

Freshly Made Ricotta Ravioli

Plum Tomato Sauce and Basil 22.50

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