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​​​Lunch

 

Chef's Suggestions 4/27

 

Wild Mushroom Soup

8.75

Chilled Tomato Bisque, Toasted Pumpkin Seeds and Basil Oil

7.75

Cauliflower and Leek Soup, Chives and Curry Oil

8.75

Riverview Charcuterie,

Garlic Sausage, Duck Liver Pate, Salami, Prosciutto, Reggiano and Olives 16.75

Spinach and Crab Dumplings, Shellfish Broth

14.75

Baked Clams, Scallop and rock Shrimp Stuffing

14.75

(7) Freshly Shucked Northeastern Oysters
Sauce Mignonette (Shallots, Thyme, Red Wine Vinegar and Cracked Peppercorns) 19.50

Main Courses

Faroe Islands Salmon Fillet, Orange Miso Glaze

Watercress, Mango Frisee and Endive Salad 26.50

Chatham Bay Cod, Garlic Herb Crust,

Curried Cauliflower, Zucchini, Portobello, Anaheim Peppers and Cipollini 26.50

Steamed Mussels

Sautéed Broccoli Rabe, Tomatoes, Garlic and Olive Oil 18.75

Roasted Chicken Breast

Mashed Rutabaga, Wilted Spinach and Pomegranate Sauce 26.50

Beef in Barolo

Cipollini Onions, Mushrooms and Egg Noodles 22.50

Grilled Chicken Breast

Arugula, Frisee, Beets, Banana Peppers, and Citrus Vinaigrette 19.50

Roast Beef Sandwich, on Baguette

Onions, Peppers, Provolone and Shoestring Fries 18.75

Linguini with Beef and Porcini Bolognese

 19.50

Freshly Made Ricotta Ravioli

Plum Tomato sauce and Basil 18.50

Parisian Pizza

Smoked Ham, French Brie and Thyme 19.50

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CASH ONLY, ATM Available