Lunch

LUNCH MENU

marinated olives with orange, lemon, chilies + herbs

½ dozen fisher’s island oysters on the half shell with mignonette, cocktail sauce + lemon

made to order guacamole with freshly made tortilla chips

caesar salad with local lettuce, lemon-anchovy dressing, croutons + parmesan

chinese style steamed buns with crispy pork belly, gochujang aioli, housemade kimchi + sesame

fennel, carrot + ginger soup with calabrian chili oil + fried basil

moules frites - mussels sautéed with butter, garlic, white wine, lemon, dill + french fries

fresh liuzzi buffalo mozzarella with prosciutto, roasted pear, pear syrup + pistachio brittle

crispy falafel on house made balsama, tzatziki, roasted red pepper relish, house pickles, tomato, herbs + lemon

local soeltl farm beef burger with bel paese cheese, pear bacon jam, onion + tangy aioli – served with french fries

freshly made buckwheat crêpes with our own smoked salmon + crab, leek, mushroom, dill + lemon cream – served with a mixed greens salad

slow smoked soeltl farm pulled pork on brioche bun with cabbage slaw, barbecue sauce, crispy onions + spicy pickles- served with french fries

chilaquiles- mexican style tortilla casserole with spicy braised pork, braised black beans, salsa verde, jack cheese, lime crema, avocado + cilantro

ramen – handmade noodles with a pork + chicken tonkatsu broth, braised pork, soy egg, pickled vegetables + ginger, bean sprouts + chili crisp

handmade tagliarini with soeltl farm pork, fennel + herb ragù, parmesan + herbs

paillard steak with a creamy potato + cauliflower gratin, red wine bordelaise, roasted garlic butter + fried onion

DESSERTS

whipped ricotta with poached pears, candied orange peel + pistachio brittle

rich flourless dark chocolate torte with ganache, luxardo cherries + whipped cream

toshi’s date pudding with dark rum-caramel sauce + whipped cream

A 20% GRATUITY WILL BE ADDED FOR PARTIES OF SIX OR MORE

RIVER TAVERN SUPPORTS OUR LOCAL FARMERS AND FISHERMEN BY USING LOCAL PRODUCTS WHENEVER POSSIBLE. WE BELIEVE THAT EATING LOCAL IS AN IMPORTANT PART OF

SUSTAINING OURSELVES, OUR COMMUNITY AND OUR ENVIRONMENT, AND IT JUST TASTES BETTER

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS