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Dinner

​Chef's Suggestions 4/27

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Wild Mushroom Soup

8.75

Chilled Tomato Bisque, Toasted Pumpkin Seeds and Basil Oil

8.75

Salmon “Furikake”

Mango, Avocado and Seaweed salad 14.75

 Spinach and Crab Dumplings, Shellfish Broth

14.75

Big Bowl Steamed Mussels

Lemon, Basil and Garlic17.75

Baked Clams, Scallop and Rock Shrimp Stuffing

14.75

Riverview Charcuterie,

Garlic Sausage, Duck Liver Pate, Salami, Prosciutto, Reggiano and Olives 18.75

Main Courses  

Chatham Bay Cod, Garlic Herb Crust,

Curried Cauliflower, Zucchini, Portobello, Anaheim Peppers and Cipollini 29.50

Faroe Islands Salmon Fillet, Orange Miso Glaze

Watercress, Mango Frisee and Endive Salad 29.50

Steamed Clams, Mussels and Rock Shrimp

Linguini, Broccoli Rabe, Tomatoes, Olives, Capers and Garlic 29.50

Grilled Boneless Pork Chop, Maple Brine

Goat Cheese Potato Croquette 26.50

Beef in Barolo

Cipollini Onions, Mushrooms and Egg Noodles 28.50

Roasted Chicken Breast

Mashed Rutabaga, Wilted Spinach and Pomegranate Sauce 26.50

Linguini with Beef and Porcini Bolognese

21.95

Freshly Made Ricotta Ravioli

Plum Tomato sauce and Basil 21.95

Parisian Pizza

Smoked Ham, French Brie and Thyme 22.50

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Riverview is Cash Only, Checks OK, ATM Available