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​​​Lunch

 

Chef's Suggestions 5/18

 

Cucumber Gazpacho, Crème Fraiche, Sea Salt and Chili Oil

8.75

New England Clam and Mussel Chowder

10.75

Baked Clams, Scallops and Shrimp Stuffing

14.75

Sliced Beets, Goat’s Cheese, Walnuts, Thyme

 12.75

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 and Cracked Peppercorns) 19.50

Main Courses

Faroe Island Salmon, Orange Miso Glaze

Watercress, Endive Salad, Chickpeas, Banana Peppers, and Cucumbers 29.50

Baked Cod, Garlic Herb Crust

Vegetable Fried Rice 28.50

Riverview Fish and Shellfish Stew
Cod, Shrimp, Scallop, Bok Choy, Thai Chilies and Lemongrass Broth 26.50

Grilled Lamb Chops,

Roasted Potatoes, Frisee Salad, Citrus Vinaigrette 28.50

Pan-Fried Soft-shell Crab

Arugula, Frisee Salad, Orange Segments, Pumpkin Seeds, Asparagus and Honey Lime Vinaigrette 29.50

Big Bowl Steamed Mussels

Lemon, Basil and Garlic 17.75

Penne with Chicken Breast
Broccoli, Roasted Garlic, Parmesan Reggiano 19.50

Parisian Pizza

Smoked Ham, French Brie and Thyme 19.50

 

CASH ONLY, ATM Available