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Chef's Suggestions 5/19

Cauliflower and Leek Soup Chives and Curry Oil

8.75

Cream Of Asparagus Soup

Garlic and Parmesan Croutons 8.75

King Crab and Spinach Dumplings

Shrimp and shellfish Broth 14.50

Riverview Gravelox,

Cucumber Salad and Espresso Mustard Sauce 12.75

Riverview Charcuterie,

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

(7) Freshly Shucked Oysters,

Sauce Mignonette (Shallots, Thyme, Red Wine Vinegar and Cracked Peppercorns) 17.50

Main Course

Baked Cod

Garlic Herb Crust, Corn and Wilted Spinach 29.50

Chicken Satay

Arugula, Frisee, Black Bean, Pineapple and Mango Salad, 19.50

Faroe Island Salmon

Watercress, Radicchio, Frisée Cucumbers, and Pomegranate Glaze 29.50

Grilled Boneless Pork Chop

Garlic and Thyme, Roasted Potatoes 28.50

Big Bowl Steamed Mussels,

Onions, Lemon, Garlic and Parsley 17.75

Pan Fried Soft-shell Crab

Caesar Salad and Herbed Pizza Bread 28.50

6 oz Sirloin Burger

Sautéed Onions, Bacon and American Cheese, Shoestring Fries 16.50

Tagliatelle,

Tomatoes, Olives, Capers, Spinach, Garlic and Olive Oil 22.50

Freshly Made Ricotta Ravioli,

Plum Tomato Sauce and Basil 19.50

Mac & Cheese,  

Cheddar and Gruyere Cheese, Mixed Greens Vinaigrette 19.50

Greek Pizza:

Lamb Sausage, Caramelized Onions, Spinach, and Feta 23.50

Cash Only, ATM available at entrance

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