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Lunch

​Chef's Suggestions 1/19

New England Clam and Mussel Chowder

11.75

Cauliflower Soup, Chives and Curry Oil

8.75

Tomato Bisque, Toasted Pumpkin Seeds and Basil Oil 8.75

Baked Clams, Scallop and Rock Shrimp Stuffing

14.75

Spinach and Crab Dumplings, Shellfish Broth

13.75

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

Riverview Charcuterie,

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

Main Courses

Faroe Islands Salmon

Watercress, Frisee, Pickle Onions Salad and Pomegranate Glaze 26.50

Chatham Bay Cod Fillet, 
Curried Cauliflower, Zucchini, Portobello, Anaheim Chilies, Cipollini Onions 29.50

Egg Pappardelle and Lobster Morsels

Wild Mushrooms and Peas 29.50

Steamed Mussels and Linguini

Spinach, Tomatoes and Garlic 18.50

Fish and Shellfish Cakes

Mixed Green Salad and Spicy Pepper Remoulade 19.50

Vegetable and Beef Stir Fry

Scallion Rice 17.50

Grilled Boneless Pork Chop, Maple Brine

Potato Croquette and Apple Sauce 24.50

Penne with Chicken Breast

Broccoli, Roasted Garlic and Parmesan 18.50

Tomato Fetuccini

Tomatoes, Olives, Capers, Spinach and Rosemary Olive Oil 19.50

Parisian Pizza: Brie, Ham and Thyme

19.50

 

Riverview does not accept credit cards, ATM Available at Entrance