​​​​Lunch
Chef’s Suggestions​
7/13/25
​
Cucumber Gazpacho, Crème Fraiche, Sea Salt and Chili Oil
8.75
Melon Salad, Feta, Mint and Sea Salt
12.75
Curried Shrimp and ½ Avocado
14.50
Eggplant Roulade, Ricotta and Basil Stuffing
9.75
(7) Freshly Shucked Northeastern Oysters
Sauce Mignonette (Shallots, Thyme, Red Wine Vinegar and Cracked Peppercorns) 19.50
Riverview Charcuterie,
Garlic Sausage, Duck Liver Pate, Salami, Prosciutto, Reggiano and Olives 18.75
Main Courses
Faroe Islands Salmon, Orange, Miso Glaze
Watercress, Frisee Salad, Mango, and Citrus Vinaigrette 32.50
Big Bowl Steamed Mussels
Lemon, Onions, Garlic and Basil 18.50
Fish and Shellfish Cakes
Caesar Salad 22.50
Three Bean, Turkey Chili
Sour Cream, Guacamole and Tortilla Chips 19.50
Slow Roasted Pork,
Stewed White Beans and Broccoli Rabe 24.50
Roasted Chicken, Garlic, Shallots and Herbs
Mix Green Salad 22.50
Linguini, Beef and Porcini Bolgnese
19.50
Penne with Sweet Sausage
Escarole, White Beans, Tomatoes and Garlic 19.50
San Damiano Field Greens and Cherry Tomato Salad
Burrata, Prosciutto, Chardonnay Vinaigrette 19.50
CASH ONLY, ATM Available