​​​

Lunch​

​Chef's Suggestions 9/18

 

Cucumber Gazpacho,

 Chili Oil and Sea salt 8.75

Chilled Tomato Soup,

Toasted Pumpkin Seeds and Basil Oil 8.75

Watermelon, and Honeydew, Feta,

Mint, Sea Salt and Honey 12.75

Graymoor Greens, Toasted Walnuts, Goat Cheese 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

Watercress, Jicama, Frisée and Endive Salad 26.50

New England Clam Swordfish, and Mussel Chowder, Poblano and Baccala

24.50

Big Bowl Steamed Mussels

Onions, Lemon, Parsley and Garlic 18.50

Linguini, Shrimp, Tomatoes, Spinach and Garlic

26.50

Cuban Panini,

Roasted pork, Smoked Ham, Gruyere, Pickles, Dijon and Mix Green Salad

Grilled Chicken Breast

Apples, Beets, Spinach, Frisee Salad and Citrus Vinaigrette 19.50

Freshly Made Cavatelli. Beef and Porcini Bolognese and Hot Italian Sausage

22.50

Anaheim Pizza

Roasted Anaheim Peppers, Chicken, Black Beans, Onions, and Mozzarella 18.50

Freshly Made Tomato Fettuccini with Wild Mushroom Ragout and Peas

24.50

Vegetable Fried Rice,

Broccoli, Peppers, Onions, Carrots, Bean Sprouts, Cabbage and Peas 19.50

Freshly Made Ricotta Ravioli

Plum Tomato sauce and Basil 21.50

 

Cash Only, ATM available at entrance