Chef's Suggestions

Lunch

9/4/26​​​

Cucumber Gazpacho, Chili Oil and Sea Salt 8.75

 Chilled Cauliflower Leek Soup, Curri Oil and Scallions 8.75

Lobster Bisque, Dry Sherri and Chives 12.75

Watermelon and Cantaloupe,

Mint Feta Sea Salt  14.75

Snapper Ceviche Tacos

Black Bean and Pineapple Salsa 12.75

Duck Liver Pate, Orange Gelee 16.50

Baked Clams, Rock Shrimp, and Scallop Stuffing 17.50 

Burrata, Local Sun Gold, Cherry Tomatoes

Arugula Red Onions, Basil and Olive Oil 14.75

Roasted Beets and Frisee

Onions, Cilantro, Lime and Goat Cheese 14.75

Main Courses

Faroe Islands Salmon, Ginger Miso Glaze

Watercress,  Frisee, Endive, Local Peaches  28.50`

Big Bowl Steamed Mussels

Lemon, Garlic and Basil 22.50

Grilled Chicken Breast

  Caesar Salad and Pizza Bread   19.50

Riverview Gravelox

 Mix Greens, Cucumbers, Hard Boil Egg, Scallions, Mustard Dressing and Capers 24.50

Penne With Chicken Breast

Broccoli, Roasted Garlic and Parmesan 22.50

Cavatappi, Beef and Porcini Bolognese 22.50

Grilled Cheese Sandwich Cheddar and Swiss,

Cup of Chilled Cauliflower  Soup,  Field Greens Salad 18.75

Vegetable Fried Rice

Peppers, Onions, Napa Cabbage, Carrots, Mushrooms, Broccoli and Peas 18.50

Sweet Sausage Pizza:

Roasted Peppers, Mushrooms, Mozzarella and Tomato sauce 22.50

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