Riverside Inn Restaurant
Dinner Menu ~ Serving Wednesday through Saturday
Selections on this sample dinner 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.)
Red Tuna Wontons: Sushi-grade tuna lightly seared and presented on a bed of fried wontons, topped with sautéed spinach, red onion and fresh scallions with a spicy wasabi mayo. $11.95
Baked Brie: Three ounces of warm and inviting brie served with pepper jelly and homemade toast points. $8.95
Shrimp Bruschetta: Chunks of tiger shrimp combined with tomatoes, basil, smoked red peppers and onions in olive oil bolster this updated classic. Served with our homemade wonton chips. $8.95
Shrimp Cocktail: Six large tiger shrimp chilled and served with our own cocktail sauce (with just the right amount of kick.) $8.95
Gravlax: Cold-smoked salmon thinly sliced and served with sour cream, capers, red onion. Served with herbed toast. $8.95
House Salad: Fresh greens, grapes, cucumbers peppers, radish, almonds and "craisins". $6.95
Seared Ahi Tuna: Fresh Sushi Grade Tuna, pepper crusted and seared in olive oil, then oven roasted to your exact specifications, and served with fresh mango, and red onion salsa. Accompanied by wild rice combo and vegetable. $32.95
Lazy Lobster: Presented in a boat with drawn butter, we've taken the work out of fresh lobster. Choice of our rice combo or pasta. $32.95
Seafood Meritage: A delightful blend of scallops, lobster, shrimp, and fresh fish, sautéed in white wine and garlic, merged into a light cream sauce with red peppers, broccoli, and capers. Crowned with a colorful topping of chopped tomato and Asiago cheese and served over your choice of pasta or wild rice and quinoa, brings this ultimate entrée to fruition. $33.95
Haddock Veracruz with Aioli Sauce: Inspired by the flavors of the Mediterranean and the Gulf of Mexico, this dish is a light and lovely combination complimented by Aioli sauce. The fillet is seared on one side to a golden crus and then finished in the oven to poach in a sauce of tomatoes, olives, cilantro, lime juice and capers. Accompanied by our rice combination and vegetable du jour. $33.95
Walnut Crusted Salmon With Pure Maple Glaze: Fresh salmon crusted with a generous layer of crushed walnuts and seared in olive oil. Poached to perfection we top it off with a pure maple glaze, which includes scallions, garlic Dijon mustard and mustard seeds. A surprising sweet and savory combination yields a salmon lovers bonanza of flavors. Served over our wild rice and quinoa combination. $28.95
Trout Meunière: Eight ounces of boneless trout lightly floured and pan seared. Finished in a hot oven. Served with a side of lemon butter over wild rice and quinoa combo. $27.95
Riverside Wellington: Choice cut beef tenderloin, seared and wrapped in delicate puff pastry. Baked in the oven to your specification. Finished with a light Portobello sauce and served with Rocky's potatoes and vegetable. $33.95
Fillet Mignon: A Prime cut of beef tenderloin marinated in red wine and raspberry vinaigrette. (Not recommended to cook past medium). Accompanied by Rocky's potato creation and vegetable. $34.95
Pistachio Crusted Pork Medallions with Cranberry Plum Chutney: Medallions of Pork Loin dipped in Dijon mustard and crusted with ground pistachios. Baked till tender and crowned with sweet and tangy cranberry-plum chutney. Served with our wild rice-quinoa combination. $29.95
New Zealand Lamb Chops: New Zealand's finest lamb, enhanced with rosemary, seared and finished to your specifications. Topped with a light Marsala and lamb stock sauce. Served with Rocky's potatoes. $32.95
- Iced tea, Coffee, Hot tea
- Sodas: Coke, Diet Coke, Cherry Coke, Root Beer, Orange, Sprite, Ginger Ale
We serve a variety of desserts as the perfect finishing touch to a memorable meal.
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.