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Chef's Suggestions 5/04

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Three Onion Soup (Vegetarian), Gruyere Gratinee

12.75

Chilled Tomato Bisque,

Toasted Pumpkin Seeds and Basil Oil 8.75

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

Riverview Charcuterie,

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

(7) Freshly Shucked Northeastern Oysters
Sauce Mignonette (Shallots, Thyme, Red Wine Vinegar and Cracked Peppercorns) 19.50

Main Courses

Faroe Islands Salmon

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

Sauteed Rock Shrimp, Linguini

Tomatoes, Spinach and Garlic 24.50

Big Bowl Steamed Mussels,

Onions, Lemon, Garlic and Parsley 17.75

Fish and Shellfish Cakes

Caesar Salad and Pizza Bread 19.50

6 oz Sirloin Burger

Sautéed Onions, Bacon and American Cheese, Shoestring Fries 18.50

Rigatoni, Hot Italian Sausage, Beef and Porcini Bolognese

21.50

Tagliatelle, Asparagus Tips, Oyster and Cremini Mushrooms

19.75

Mac & Cheese,

Cheddar and Gruyere, Mixed Greens Vinaigrette 17.50

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Cash Only, ATM available at entrance