Restaurant Menu
at The Riverside Inn & Restaurant
Breakfast Menu 
Breakfast for the inn guests is usually served 7:00 am to 8:30 am, unless previously arranged. Please let us know the night before of your menu selections and the time you would like breakfast served. Special dietary needs can be accommodated with advance notice. Breakfast is included during your room rate.
Breakfast at the Riverside always begins with a fresh fruit cup, coffee, tea, and juice, and includes your choice of the following:
Sides: Ham slices, Sausage patties, or Bacon
Sample Dinner Menu
Selections on this sample menu are subject to change and availability. Reservations are required. You may ask to confirm whether a specific entree will be available when you make your reservation.
(All entrees served with fresh herbed bread, and our house salad.)
Appetizers
Gravlax
Cold-smoked salmon sliced thin and served with sour cream, capers, red onion, and herb toast.
Hake Cakes
Delicate Hake fish, folded gently, with red pepper and scallions to form three petite patties. Quick-fired to a crispy crunch!
Portobello Mushroom Melts
Portobello mushrooms, seasoned eggplant, chopped spinach, and garlic, sauteed into a sultry combo and seated atop our homemade garlic toast wedges. Topped with Asiago cheese then broiled.
Red Tuna Wontons
Sushi grade tuna lightly seared. Presented on a bed of fried wontons, sauteed spinach, red onion and fresh scallions, topped with a spicy wasabi mayo.
Sampler Platter
A delicious cross-section of our epicurean delights. Includes two of each of the following: Hake, Shrimp Brochette, Cocktail Shrimp, and Mushroom Melts.
Shrimp Brochette
Five large Tiger Shrimp, well-seasoned and wrapped in bacon, then broiled.
Shrimp Cocktail
Five large Tiger Shrimp chilled and served with our own cocktail sauce.
Seafood
Fish Fillets
Your choice of Sole or Haddock served over wild rice pilaf with one of these delicious toppings:
- Vera Cruz: Fillet is sauteed on one side, then poached in an aioli sauce.
- Buerre Blanc: Baked fillet covered in a white wine and cream sauce, with shrimp.
- Walnut–Pesto: Baked fillet seasoned and topped with pesto and crushed walnuts.
Halibut Fillet
Fresh Halibut caught in the waters off Machias Bay. Pan seared in Honey Dijon sauce and baked to a flaky finish. Served over our veggie rice pilaf with almonds and vegetable du jour. Or you may try it baked with one of our mouth-watering toppings below.
Lobster and Scallops in Champagne Sauce
A lovely combination of lobster and scallops sauteed in a light mixture of leeks, carrots, celery, cream, and champagne. Served over your choice of vegetable rice pilaf or angel hair pasta.
Seafood Meritage
The Gulf of Maine gives up her finest in the delightful blend of lobster, scallops, shrimp, and haddock, sauteed in white wine and garlic, then married into a light cream sauce with red peppers, broccoli, and capers. Topped with chopped tomato and Asiago cheese, served over your choice of spinach linguini or wild rice pilaf.
Shrimp and Scallops
Sauteed in a white wine and rosemary cream reduction and served on a bed of Rocky's vegetable rice pilaf.
Stuffed Salmon, "The pride of the Riverside"!
Crab and shrimp stuffing, wrapped with fresh salmon and seasoned with lemon and paprika. Served with a turmeric-dill sauce over basmati and wild rice pilaf.
Trout Meuniere
Eight ounces of boneless trout lightly floured and pan seared. Finished in a hot oven and served over wild rice pilaf with a side of lemon butter sauce and vegetable du jour.
Fowl
Chicken Marsala
A tender breast of chicken lightly breaded and slow-simmered in fine Marsala wine with Portobello mushrooms and sweet onions. Served over Rocky's vegetable rice pilaf.
Chicken Piccata
A thinly sliced and lightly floured chicken breast, sauteed with mushroom slices and garlic. Crowned with fresh parsley and garlic butter sauce. Served over Rocky's rice medley or spinach and red pepper orzo. Accompanied with a choice of vegetable.
Beef
Fillet Mignon
A Prime cut of beef, wrapped in bacon and marinated in red wine and raspberry vinaigrette. (Not recommended to cook past medium). Accompanied with potatoes or Rocky's daily creation and your choice of vegetable.
New York Strip Steak
Hand-cut, choice American strip steak lightly peppered, prepared to your liking. Beurre Rouge sauce or mushrooms and onions by request. Served with Rocky's special potatoes and vegetable du jour.
Rib-Eye Steak
The finest beef rib eye, lightly peppered and pan seared. Served with your choice of: Beurre Rouge sauce or mushrooms and onions. Accompanied with Rocky's potatoes and vegetable.
Riverside Wellington
Choice cut of sirloin tip, seared, and then wrapped in delicate puff pastry. Baked in the oven to your specification. Finished with a light shitake, Portobello sauce and served over Rocky's potatoes. Accompanied with choice of steamed vegetable.
Pork
Jerk Crusted Pork Tenderloin with Rhubarb Cherry Brandy Sauce
Mildly spiced tenderloin seared and finished in a hot oven. Served over a wild rice pilaf medley and crowned with Rocky's own Rhubarb Cherry Brandy sauce. Accompanied by fresh a vegetable du jour.
Pistachio Crusted Pork Medallions with Cranberry Plum Chutney
Medallions of Pork Loin dipped in Dijon Mustard and crusted with ground Pistachios. Seared, then baked until tender. Crowned with sweet and tangy cranberry- plum chutney. Served over our wild rice -vegetable pilaf with vegetable du jour.
Lamb
New Zealand Lamb Chops
New Zealand's finest lamb, enhanced with fennel and rosemary, seared and then finished to your specifications. Topped with a light Marsala and lamb stock sauce. Served with Rocky's special potatoes and vegetable du jour.
PLEASE NOTE: Our restaurant accepts payment by MasterCard or Visa. An 18% gratuity will be added for parties of 5 or more, and 20% for individual checks of six or more. A $4.00 charge will be added for split plates.
