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Chef's Suggestions 

Dinner

8/2/26

Liberty Farm, Graymoor Farm  

Cucumber Gazpacho

 8.75

Chilled Tomato  Fennel Soup, Feta and Basil Oil

8.75

Duck Liver Pate,

 Orange Gelee, Cracked Pepper  Local Peaches 16.75

Watermelon, Cantaloupe, and Blueberries Mint and Goat Cheese 14.75

Big Bowl Steamed Mussels 

Lemon, Garlic and Basil 21.50

Riverview Gravelox

Cucumber Salad and Mustard Sauce 16.50

Graymoor Greens 

Toasted Walnuts, Roquefort and Tarragon Vinaigrette 16.75

Roasted Beets and Local Greens

Onions, Cilantro, Lime and Gruyere 14.50

 Main Courses 

Faroe Islands Salmon, Ginger Miso Glaze

Watercress, Frisse, Endive and Pickle Onions 35.50

Flounder Florentine

Spinach, Rock Shrimp and Crab Stuffing. Local Corn 38.50

Freshly Shucked Chopped Clams

Linguine Garlic, Olive Oil 29.50

Roasted Organic Chicken, Garlic and Herbs

Rosemary Potatoes 28.50

Double Cut Pork Chop (20-25 Minutes)

Potato Croquette and Peach Salsa 34.50

Turkey and Three Bean Chili 

Cheddar and Avocado 24.50.50

Linguine, Beef and Porcini Bolognese 22.50

Vegetable Fried Rice

Peppers, Onions, Carrots, Mushrooms, Broccoli and Peas 22.50

Sweet Sausages Pizza: Roasted Peppers, Mushrooms, Mozzarella and Tomato sauce 21.50

 

Riverview is Cash, Checks, ATM, Venmo Available