​​​Lunch

​Chef's Suggestions 3/09

 

Rhode Island Clam and Mussel Chowder

10.75

Cauliflower and Leek Soup, Curry Oil and Chives 7.75

Riverview Charcuterie,

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

Burrata, Roasted Grilled Vegetable Antipasto and Basil Oil

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 Fillet, Orange Miso

Watercress, Frisee, Endive Salad, Fennel and Citrus Vinaigrette 28.50

Riverview Fish and Shellfish Stew
Haddock, Shrimp, Scallops, Bok Choy, Thai Chilies and Lemongrass Broth 28.50

Big Bowl Steamed Mussels

Leeks, Tomatoes and Garlic 17.75

Grilled Boneless Pork Chop, Maple Brine

Potato Croquette and Cranberry Relish 24.50

Cavatelli with Italian Hot Sausage

White Beans, Broccoli Rabe, Tomatoes and Garlic 18.50

Beef and Pork Meatballs,

Linguini, Marinara and Garlic Bread 22.50

Linguini, Beef and Porcini Bolognese

18.50

Vegetable Fried Rice

Broccoli, Peppers, Carrots, Onions, Cabbage and Bean Sprouts 18.50

Tagliatelle

Wild Mushrooms, Peas and Parmesan Cream 22.50

 

 

Riverview is Cash Only

Checks OK , ATM Available