​​​​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