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Lunch

​Chef's Suggestions 10/5

 

Chilled Tomato Soup

Toasted Pumpkin Seeds and Basil Oil 8.75

Cauliflower and Leek Soup, Chives and Curry Oil

 8.75

Watermelon, and Honeydew, Feta, Mint, Sea Salt and Honey

12.75

Local Tomatoes, Red Onions, Basil, Roquefort and Olive Oil 

14.75

Yellowfin Tuna Poke

Mango, Avocado and Seaweed Salad 16.75

Baked Clams, Rock Shrimp and Scallop Stuffing

14.75

Graymoor Greens,

Pickles Onions, Parmesan Reggiano and Chardonnay Vinaigrette 14.75

Riverview Charcuterie,

 Garlic Sausage, Duck Liver Pate, Salami, Prosciutto, Reggiano and Olives 16.75

(7) Freshly Shucked Northeastern Oysters
Sauce Mignonette (Shallots, Thyme, Red Wine Vinegar) 19.75

Main Courses

Baked Haddock Fillet, Garlic Herb Crust

Farro, Local Corn, Spinach, and Mushrooms 29.50

Faroe Islands Salmon, Pomegranate Glaze

Endive, Spinach, Frisee Salad 29.50

Big Bowl Steamed Mussels

Onions, Lemon, Parsley and Garlic 18.50

Grilled Chicken Breast

Field Green Salad, Beets, Apples and Citrus Vinaigrette 19.50

Freshly Made Cavatelli, Beef and Porcini Bolognese

22.50

Freshly Made Tomato Fettuccini

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

Vegetable Fried Rice

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

Freshly Made Ricotta Ravioli

Plum Tomato Sauce and Basil 22.50

San Damiano Pizza: 

Beefsteak Tomatoes, Garlic, Mozzarella, Basil, Sea Salt 19.50

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Riverview is Cash Only, ATM available in Bar Room

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