At The Riverside Inn

Join us for an innovative dinner either in our cozy dining rooms or outside on the patio or deck. Our chef's rely on the bounty of our area and local produce to prepare one of a kind meals. We are proud to support local farms and purveyors to bring to the most local and fresh ingredients.

Please call (231) 256-9971 or toll free 1-888-257-0102 for reservations.

First Course

 

Tuna Tartar

Flown-in-fresh yellowfin tuna tartar, housemade local corn & black bean salsa, avocado vinaigrette, crispy corn torillas

$16.00

GF

Mussels Bourride

PEI Mussels steamd with chorizo, shallots, sherry, and fresh bay leaf.  Finished with aioli and grilled bread

$16.00

GFO

Squash Frito Misto

Tempura fried squash ravioli with fried sage and chipotle remoulade.  

$12.00

Charcuterie

3 chef-selected cheeses (local) and meats paired with marinated olives, picked vegetables, ale mustard and crostinis.  

$15.00

GFO

Bread Service

Our French bread served warm with either herbed butter or olive oil/vinegar.   

$3.00

- SALADS -

Apple Kale Salad

Leelanau apples, Michigan kale, Idyll Farms goat cheese, candied walnuts, warm bacon vinaigrette

$9.00

GF

Warm White Bean Salad

Warm northern white beans and pesto tossed with arugula, thin sliced red onion, pecorino cheese, and sherry vinaigrette.  

$10.00

GF

Main Dishes

 

Scallops

Seared scallops with Michigan apple and brown butter puree, charred belgian endive, capers, white balsamic onion jam, and a red pepper gastrique.  

$36.00

GF

Duck Confit

Seared duck confit, local PKS squash puree, lentils and watercress.  Topped with Foie Gras and apricot compote.  

$36.00

GF

Lentil Loaf

Pan seared lentil loaf made with mushrooms, sweet potatoes, and postachios.  Served with garlic cauliflower mash and rapini.  Finished with a vegetable gravy and red pepper gastrique

$29.00

GF

Sea Bass

Pan seared Chilean sea bass with braised leeks, sauteed red beets, local swiss chard, celery root puree, meyer lemon beurre blanc

$38.00

GF

Beef Tenderloin

Double R Ranch seared beef tenderloin, charred broccolini, Yukon potato dauphinoise, tarragon-mustard cream.  

$36.00

GF

Short Ribs

Beer braised short ribs dusted with panko and seared.  Sweet potato mash, sauteéd mustard greens, braising jus

$36.00

- SIDES-

Bread Service

Our French bread served warm with either herbed butter or olive oil/vinegar.   

$3.00

Charred Broccolini

$6.00

GF

Warm Marinated Olives

$7.00

GF

Whipped Yukon Potatoes

$6.00

GF

Charred Brussel Sprouts with Bacon

$6.00

GF

Desserts

Chocolate Guinness Skillet Sundae

Warm Chocolate Guinness brownie, peanut butter ice cream, warm caramel sauce.   

$10.00

Housemade Ice Cream

Ask your server about tonight’s feature

$9.00

GF

Sorbet trio

A sampling of three of our house made sorbets.  Ask your server about tonight’s flavors

$8.00

GF

Apple Cobbler

French Premiere apples from 2K Frams with brown sugar, butter and cinnamon baked with a cobbler crust and finshed with whipped cream

$10.00

GFO

Pumpkin Creme Brulee

Local PKS pumpkin and spices in a creamy creme brulee with vanilla tuille oak leaf

$9.00

GF

Cheese Plate

Assortment of five cheeses served with fruit, nuts, honeycomb and quince

$12.00

GF

LOCAL PURVEYORS

Bardenhagen Berries, Boss Mouse Cheese, Carlson’s Fishery, Green Spirit Farms, GT Mushrooms, Idyll Farms, Leelanau Cheese, Leelanau Lavender, Light of Day Organic Teas, Loma Farms, Northwoods Soda, PKS Heirloom Tomatoes, Richard Allen,  Roaster Jack Coffee, Schaub Farms, Shetlers Dairy, Stanton Orchards, TLC Hyrdroponics, Wanderlust Farms

We do not split checks on groups of 10 or more ~ Split plate fee is $7
Exec Chef – Peter Siagkris       Sous Chef – Christine Boerma

 

© 2016 The Riverside Inn 

302 River Street, Leland, Michigan 49654

www.theriverside-inn.com

231-256-9971 | 888-857-0102

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