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​​​Lunch

 

Chef's Suggestions 4/30

 

Wild Mushroom Soup

 8.75

Chilled Tomato Bisque, Toasted Pumpkin Seeds and Basil Oil

7.75

Riverview Charcuterie,

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

Spinach and Crab Dumplings, Shellfish Broth

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

Steamed Mussels

Sautéed Broccoli Rabe, Tomatoes, Garlic and Olive Oil 18.75

Grilled Chicken Breast

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

Linguini with Beef and Porcini Bolognese

 19.50

Rigatoni,

 Olives, Capers, Tomatoes, Spinach, Garlic and Rosemary Olive Oil 18.50

Parisian Pizza

Smoked Ham, French Brie and Thyme 19.50

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