NIBBLES

Paté de Foie Gras with Garlic Toasts Frisee and Radicchio

12

Cheese Plate - Tasting of Four Cheeses with Grapes and Olive Oil Crackers
Our Cheese Selection is from Farmstead Cheese in Wayland Square, ask your server.

13

STARTERS & SALADS

Seasonal Soup

7

Winter Greens with Smoked Trout and Cherry and Hazelnut Vinaigrette

12

Fennel and Arugula Salad with Blood Oranges, EVOO and Shaved Pecorino "Tartufo"

13

Baby Greens' Salad with Shallot - White Balsamic Vinaigrette and Goat Cheese Croutons

9

Duo of Oysters for 2: Wellfleets on The Half Shell and Warm Seapowets with Cream

12

Romaine Salad Dressed with Lemon, Caper and Anchovy Vinaigrette

8

Grilled Wild Mushroom Tart with Porcini Goat Cheese, Mizuna & Truffle Oil

12

Stewed New Hampshire Venison "En Croute" with Mache and Warm Fingerling Potato Salad

12

Pan-Roasted George's Bank Scallops with Crisp Cured Pork, Arugula and Grilled Lemon Vinaigrette

12

Country-style Rabbit and Pistachio Sausages with House-made Mixed Pickles, and Stellaria

12

Pork Rillettes with Candied Kumquat Relish, Rosemary/Brown Sugar Mustard and House Pickles

11

SMALL MEALS & PASTA

New Rivers Half–Pound Burger on a Portuguese Sweet Roll
Optional Sauteed Wild Mushrooms

16
20

4 oz Grilled Salmon on Green Lentils with Roasted Brussel Sprouts, Bacon, and Anchovy Butter

20

Sugar Pumpkin Tortelloni with Sage, Red Dandelion, Brown Butter & Reggiano
Optional Tuscan or Chicken Sausage

17
20

4 oz Roasted Cod Loin on Fingerling Potatoes with Capers, Olives, Chervil and Pea Green Salad

21

Baked House-made Rosemary Gnocchi with Two Cheeses and Pomegranate Lacquered Scorzanera

18

4 oz Roasted Brook Trout with Cracked Wheat, Chiogga Beets & Fennel Pollen Beurre Blanc

20

Grilled Abalone Cap Mushroom, Toasted Barley, Roasted Brussel Sprouts & JB Hamman's Honey

17

FROM THE GRILL & OVEN

8 oz Roasted Brook Trout with Cracked Wheat, Chiogga Beets & Fennel Pollen Beurre Blanc

26

Molasses Grilled Ribs on Crispy Sweet Potato/Tasso Ham Galette with Tart Autumn Slaw

26

Chili/Ginger Grilled Monkfish with Japanese Eggplant, Crispy Wonton, Wakame Seaweed & Tobiko

27

Choucroute Garni- Country Style Pork Chop with Sauerkraut, Knockwurst & Bratwrust

28

8 oz Roasted Cod Loin on Fingerling Potatoes with Capers, Olives, Chervil and Pea Green Salad

27

Grilled Beef Tenderloin on Pommes Puree with Wild Mushrooms, Pearl Onions & Port Gastrique

33

8 oz Grilled Salmon on Green Lentils with Roasted Brussel Sprouts, Bacon, and Anchovy Butter

26

Duck Two Ways: Crispy Confit Leg and Roasted Breast with Parsnips and Blood Oranges

27

DESSERTS

Praline/Rum Ice Cream with Fudge Sauce — and New Rivers' cookiess

9

Sorbet — intensely flavored, house-churned fruit purée with cookies

8

Cookie Plate — a selection of eight New Rivers' cookies

6

Lemon Tartlet — made to order—garnished with seasonal fruit

10

Fresh Fruit — with New Rivers' cookies

7

Chocolate Dessert — something rich and chocolaty

Priced accordingly

Madeira Roasted Pears — with black pepper mascarpone & spiced lattice puff pastry

12

NEW RIVERS supports sustainable agriculture. We purchase produce, organic whenever possible, from local growers and vintners including Baby Greens in North Kingstown, Wishing Stone Farms in Little Compton, Steve Ramos in Bristol, Four Town Farm in Seekonk, Manic Organic in Portsmouth, Eva’s Garden in South Dartmouth and Sakonnet, Westport and Greenvale Vineyards. Selected meats are naturally raised from Niman Ranch, Marin, CA, Mountain View Red Deer farm in Vermont, and Wolfe’s Neck Farm in Maine.

Our Menu Changes with Availability of Seasonal Produce.
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