Dinner Menu 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. Please click here for our Cabaret Night's Dinner Menu. This Evening's  Featured Entrees Haddock Florentine 24 A haddock fillet baked in a mushroom cream sauce topped with spinach and seasoned bread crumbs. Served with a seasonal vegetable Suggested wine pairing... Callia Alta Pinot Grigio 6/18 Chardonnay de Chardonnay $20 Domaine de la Louvetrie Muscadet 24*  Tagliatelle della Vecchia Osteria 20 A recipe adapted from our favorite restaurant in Ponte Bozzone Italy. Our fresh pasta tossed with sauteed onions, pancetta, and walnuts. Topped with parmigiano reggiano Suggested wine pairing... Giacomo Sangiovese 7/20 Lageder Pinot Grigio 24* Ragu alla Bolognese 22 A traditional northern italian meat ragu served on our fresh pasta and topped with parmigiano reggiano Suggested wine pairing... Giacomo Sangiovese 7/20 San SavinoRosso Piceno 20* Mushroom and Onion Risotto 20 Arborio rice with onions, portobello mushrooms, white wine and parmesan cheese Suggested wine pairing... Chilensis Pinot Noir 6/18 Giacomo Sangiovese 7/20  Laissez Faire Frontenac 30* Smoked Pork Loin 22 Boneless pork loin slowly smoked with maple wood, topped with a hazel nut creme sauce. Served with mashed potatoes and a seasonal vegetable Suggested wine pairing... La Linda Malbec 6/18 Pepperwood Cabernet Sauvignon 6/18 Laissez Faire Frontenac 30* Cigar Box Malbec $20* Eos Zinfandel $24* * denotes wines sold only by the bottle     Grilled Rib Eye  22 A charbroiled steak served with Maine mashed potatoes and a seasonal vegetable   Suggested wine pairing...La Linda Malbec 6/18 Pepperwood Cabernet Sauvignon 6/18 Chateau Barrail Meyney Bordeaux* 20 Thomas Halby Cabernet Sauvignon* 24  Saltimbocca 20 A scallopini of veal, provolone cheese, prosciutto and sage leaves, pan seared and topped with a limoncello creme sauce. Served with gnocchi in a pesto sauce and a seasonal vegetable Suggested wine pairing...La Rafale Merlot 6/18 Callia Alta Pinot Grigio 6/18 San Savino Rosso Piceno* 20 Chicken Marsala 20 Chicken scallopini lightly fried and then finished in Marsala wine and topped with sauteed mushrooms. Served on a bed of fresh pasta and freshly grated parmigiano reggiano Suggested wine pairing...Chilensis Pinot Noir 6/18 Luigi Bosca Chardonnay* 24 Maple Pepper Baked Salmon 20 Center cut filets of fresh salmon baked with a maple pepper seasoning. Served on a bed of seasoned basmati rice with a seasonal vegetable 20 Suggested wine pairing...Chilensis Pinot Noir 6/18  Lageder Pinot Grigio* 24 Chateau de Pizay Beaujolais* 22 Pesto Baked Haddock 20 Fresh haddock fillet coated with pesto and topped with panko bread crumbs. Served with seasoned basmati rice and a seasonal vegetable Suggested wine pairing... Aresti Sauvignon Blanc 6/18 Petite Bourgeois Sauvignon Blanc* 22 Spinach and Garlic Ravioli  20  Tossed with roasted tomatoes, roasted red peppers, greek olive oil and parmigiano reggiano Suggested wine pairing...Callia Alta Pinot Grigio 6/18 Compass Merlot 20* Mediterranean Pasta Bowl 18 Pasta tossed with marinated artichoke hearts, oil cured kalamata olives, and roasted tomatoes. Topped with fresh basil and feta cheese Suggested wine pairing...Klostor Riesling 6/18 -Urban Riesling 18* Tenuta Sant’Antonio Valpolicella* 20  Lobster Lozada 22 Prosciutto pan seared until crisp tossed with lobster meat and roasted tomatoes. Served on pasta  topped with goat cheese. Suggested wine pairing...Red Tree Chardonnay 6/18 Ermita de Nieve Verdejo $20*   All entrees are served with a market salad *wine by the bottle only