Chef's Suggestions 5/4

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Riverview Charcuterie,

Garlic Sausage, Duck Liver Pate, Salami, Reggiano, Prosciutto and Olives 14.75

Chilled Cauliflower and Leek Soup

Chives and Curry Oil 8.75

Three Onion Soup (Meatless), Gruyere Gratinee

12.75

Riverview Gravelox,

Cucumber Salad and Espresso Mustard Sauce 12.75

 Steamed Shrimp and Pork Dumplings, Soy and Ginger

12.75

(2) Baked Clams, Shrimp and Scallop Stuffing

14.75

Big Bowl Steamed Mussels,

Onions, Lemon, Garlic and Parsley 17.75

Duck Liver Pate,

Orange Gelee, Peppercorns and Cornichons 12.75

Chilled Beets,

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

Main Course

Baked Cod Fillet

Sauteed Spinach, Corn, Mushrooms, Herbed Butter 29.50

Faroe Islands Salmon

Watercress, Frisee, Endive Salad, Mango, Pineapple and Herbed Butter 29.50

Steamed Littleneck Clams, Mussels and Shrimp

Linguini, Tomatoes, Basil and Garlic 28.50

Slow Roasted Pork

Maple Brine, Mashed Potatoes 28.50

Beef in Barolo,

Cipollini, Cremini and Carrots, Buttered Egg Noodles 28.50

Roasted Chicken Breast,

Spinach and Fontina, Madeira, Rosemary Potatoes 28.50

Fish and Shellfish Cakes

Caesar Salad and Pizza Bread 22.50

6 oz Sirloin Burger

Sautéed Onions, Bacon and American Cheese Shoestring Fries 18.50

Rigatoni, Hot Italian Sausage, Beef and Porcini Bolognese

 22.50

Tagliatelle,

Asparagus Tips, Oyster and Cremini, Shitakes Mushrooms 24.50

Mac & Cheese,  

Cheddar and Gruyere Cheese, Mixed Greens Vinaigrette 19.50

Freshly Made Ricotta Ravioli, Plum Tomato Sauce and Basil 21.50

Cash Only, ATM available