​​​Lunch

​Chef's Suggestions 3/23

Tomato Bisque,

Toasted Pumpkin Seeds and Basil oil 8.75

Corned Beef, Cabbage and Barley Soup,

 Colmans Mustard Cream 8.75

Salmon Furikake, Avocado. Mango and Seaweed Salad

16.50

Riverview Charcuterie,

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

Burrata, Arugula, Frisee, Strawberries and Chardonnay Vinaigrette

12.75

Eggplant Roulade, Ricotta and Basil Stuffing

8.75

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

Main Courses

Faroe Islands Salmon, Mustard Glaze

Watercress, Frisee, Fennel and Beet Salad 26.50

Sautéed Flounder Fillet

Wild Mushroom Risotto 26.50

Chatham Bay Cod, Garlic, Herb Crust

 Vegetable Ratatouille 29.50  

Big Bowl Steamed Mussels

Leeks, Tomatoes and Garlic 17.75

Corned Beef Panini,

Sauerkraut, and Gruyere, Thousand Island Dressing, Mixed Greens Salad  Cup of Tomato Soup 19.50

Penne with Chicken Breast
Broccoli, Roasted Garlic, Parmesan Reggiano 17.50

Beef and Pork Meatball,

Linguini, Broccoli Rabe, Marinara and Garlic Bread 19.50

Pork and Kielbasa Fried Rice

Peppers, Carrots, Onions and Cabbage 16.50

Freshly Made Tagliatelle

Butternut Squash, Wild Mushrooms, Peas and Parmesan Cream 22.50

Parisian Pizza

Smoked Ham, French Brie and Thyme 19.50

 

Riverview is Cash Only, Checks OK , ATM Available