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​​​Lunch
Chef's Suggestions 4/27
Wild Mushroom Soup
8.75
Chilled Tomato Bisque, Toasted Pumpkin Seeds and Basil Oil
7.75
Cauliflower and Leek Soup, Chives and Curry Oil
8.75
Riverview Charcuterie,
Garlic Sausage, Duck Liver Pate, Salami, Prosciutto, Reggiano and Olives 16.75
Spinach and Crab Dumplings, Shellfish Broth
14.75
Baked Clams, Scallop and rock Shrimp Stuffing
14.75
(7) Freshly Shucked Northeastern Oysters
Sauce Mignonette (Shallots, Thyme, Red Wine Vinegar and Cracked Peppercorns) 19.50
Main Courses
Faroe Islands Salmon Fillet, Orange Miso Glaze
Watercress, Mango Frisee and Endive Salad 26.50
Chatham Bay Cod, Garlic Herb Crust,
Curried Cauliflower, Zucchini, Portobello, Anaheim Peppers and Cipollini 26.50
Steamed Mussels
Sautéed Broccoli Rabe, Tomatoes, Garlic and Olive Oil 18.75
Roasted Chicken Breast
Mashed Rutabaga, Wilted Spinach and Pomegranate Sauce 26.50
Beef in Barolo
Cipollini Onions, Mushrooms and Egg Noodles 22.50
Grilled Chicken Breast
Arugula, Frisee, Beets, Banana Peppers, and Citrus Vinaigrette 19.50
Roast Beef Sandwich, on Baguette
Onions, Peppers, Provolone and Shoestring Fries 18.75
Linguini with Beef and Porcini Bolognese
19.50
Freshly Made Ricotta Ravioli
Plum Tomato sauce and Basil 18.50
Parisian Pizza
Smoked Ham, French Brie and Thyme 19.50
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CASH ONLY, ATM Available