Chef's Suggestions

Lunch

9/16/26​​​

Cucumber Gazpacho, Chili Oil and Sea Salt 8.75

 Tomato Fennel Bisque  8.75 

Steamed Littlenecks Clams

Lemon, Garlic and Basil 18.75

San Damian Garden Greens

Toasted Walnuts, Pickle Onions and Chardonnay Vinaigrette 14.75 

Burrata,  Salame, Arugula and Roasted Peppers 18.75

Roasted Beets and Frisee

Onions, Cilantro, Lime and Goat Cheese 14.75

Main Courses

Faroe Islands Salmon Cakes

Watercress,  Frisee, Endive, Local Peaches  26.50`

Steamed Mussels

Linguine, Tomatoes and Spinach 24.50

 Barbeque Pork  Tacos

Grilled Flour Tortilla, Pico de Gallo and Mix Green Salad 17.50

Pork Scallopini

Lemon and Capers, Potato Croquet 24.50

Crustless Quiche

Spinach and Feta, Roasted Potatoes 18.50 

Riverview Gravelox

 Mix Greens, Cucumbers, Hard Boil Egg, Scallions, Mustard Dressing and Capers 24.50

Penne With Chicken Breast

Broccoli, Roasted Garlic and Parmesan 22.50

Farfalle Pasta with Hot Italian Sausage

White Beans, Tomatoes, Broccoli Rabe and Garlic 22.50

Grilled Cheese Sandwich Cheddar and Swiss,

Cup of  Tomato Bisque ,  Field Greens Salad 18.75

Vegetable Fried Rice

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

Sweet Sausage Pizza:

Roasted Peppers, Mushrooms, Mozzarella and Tomato sauce 22.50

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