Chef's Suggestions

Lunch

4/19/26

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Cucumber Gazpacho

Chili Oil and Sea Salt 8.75

Tuscan White Bean Soup

Rosemary Oil and Reggiano 8.75

Brick Oven Polenta

Wild Mushroom Ragout 12.75

3 Mini Snapper Ceviche Tacos

Black Bean and Pineapple Salsa 12.75

Main Courses

Faroe Islands Salmon, Ginger Mizo Glaze

Watercress, Frisee, Radish and Cucumbers 32.50

Big Bowl Steamed Mussels

Curry and Coconut Broth 22.50

Prosciutto de Parma

 Frisse, Watercress, Parmesan Reggiano, Granny Smith Apple and Chardonnay Vinaigrette 22.50

Roasted Beef Sandwich

Onions, Wild Mushrooms, Gruyere and Shoestring Fries 22.50  

Lamb and Beef Shepherd’s Pie

Peas, Onions, Carrots and Zucchini 26.50

Grilled Pork Loin, Maple Brine

Potato Croquet 22.50

Grilled Chicken Tacos

Grilled Flour Tortilla, Napa Cabage Slaw Pico de Gallo 17.50

Chicken Pot Pie

Pearl Onions, Mushrooms, Carrots and Peas 19.50

Vegetable Fried Rice

Peas, Broccoli, Napa cabbage, Onions, Peppers, Carrots and Mushrooms 18.50

Freshly Made Ricotta Ravioli

Plum Tomato Sauce and Basil 22.20

Hawaiian Pizza: Ham, Pineapple, Mozzarella and Tomato sauce 22.50

Riverview is Cash Only, Checks OK, ATM Available