Menus

Chef Gilberto Lozada is proud to prepare his creative cuisine for your enjoyment. He has worked at several restaurants in the New England area. At Riverside he has been able to express his culinary creativity using local products from our gardens and from local artisan food producers. His menus are constantly evolving so that each time you dine with us it will be a unique experience.

Grilled New York Strip  25 *
 Charbroiled to order served with garlic mashed potatoes and a seasonal vegetable

 Saltimbocca 23
A scallopini of veal, provolone cheese, prosciutto and sage leaves, pan seared and topped with a limoncello cream sauce served with our fresh pasta tossed in basil pesto

Confit  de Canard 24
Succulent leg of duck prepared in the traditional confit method served on a bed of warm three grain salad

Grilled Salmon with Blood Orange Glaze 22
 On a bed of quinoa served with a seasonal vegetable

Veal or Chicken Scallopini ala Marsala 24
 Veal or chicken cutlet with sauteed mushrooms and scallions in a Marsala wine sauce served on our fresh pasta topped with freshly grated parmigiano reggiano

Mediterranean Style Haddock 22
Fresh haddock fillet baked with fresh basil, roasted red peppers, oil cured olives and marinated artichokes on a bed of seasoned quinoa topped with locally made feta cheese and a lemon caper sauce

Spinach and Garlic Ravioli  20
 Tossed with roasted tomatoes, wilted baby spinach, greek olive oil and parmigiano reggiano

 Crab Cakes  22
Two golden brown crab cakes on aromatic basmati rice with a seasonal vegetable

All entrees are served with a market salad

*This food is or may be served raw or undercooked or may contain raw or undercooked foods. Consumption of this food may increase the risk of food borne illness. Please check with your physician if you have any questions about consuming raw or undercooked foods.