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Chefs Suggestions  2/23

 

Moroccan Peanut Soup, Harissa Spices

8.75

Brick Oven Polenta

Wild Mushroom Ragout 10.75

Riverview Gravelox

Gaufrette Potatoes, Cucumber Salad and Espresso Mustard 12.75

Charcuterie,

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

(7) Freshly Shucked Lucky Lime Oysters,

Red wine Vinegar Mignonette 18.50

Main Courses

New England Clam, Cod and Mussel Chowder

Baccala and Poblano 24.50

Big Bowl Steamed Mussels,

Spicy Tomato Sauce and Garlic Crouton 17.50

Shrimp and Vegetable Fried Rice

22.50

Fish and Shellfish Cakes

Caesar Salad 19.50

Linguini with Beef and Porcini Bolognese

21.50

Freshly Made Tagliatelle

Peas, Cream, Shitake, Cremini and Oyster Mushrooms 21.50

Cash Only, Atm available at entrance

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