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

Flown0in-frsh yellowfin tuna tartar, housemade local corn & black bean salsa, avocado vinaigrette, crispy corn torillas

$16.00

GF

Pommes Frites

Spiral-cut, duck fat-fried Yukon potatoes, apples, lemon parsley aioli, white truffle oil.  

$12.00

GF

Moroccan Lamb Meatballs

Pistachio crusted and seared lamb meatballs, local tomato sauce, Israeli cous-cous, dried apricots, fresh parsley

$14.00

Charcuterie

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

$15.00

GFO

- SALADS -

Little Gem Caeser

Crisp baby romaine, house made buttery croutons, Caesar dressing, shaved Pecorino-Romano

 

$10.00

GFO

Garden Trimming Salad

Michigan beet greens, local pea shoots, scallions, edible flowers, parsley, local goat cheese, lemon-herb vinaigrette  

$9.00

GF

Watermelon & Cucumber Salad

Seasoned cucumbers, watermelon, torn mint, local feta, lemon infused olive oil

$10.00

GF

Main Dishes

 

Scallops

Seared scallops with tomato pappardelle pasta, currants, roasted cherry tomatoes, local oyster mushroom, asparagus, and house made pesto

$36.00

Duck Breast

Seared allspice-seasoned duck breast with roasted shallots and cherry tomatoes, green lentils, smoky butter demi-glace 

$34.00

GF

Shwarma Cauliflower "Steak"Tofu Curry

Curry dusted, pan-seared tofu, sauteed red cabbage, red and green peppers, sweet onions, local mushrooms, quinoa, green tea coconut jus

 

$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

Diver Scallops

Pan seared diver scallops over saffron risotto.  Topped with a coriander-red pepper compote and crispy pancetta

$34.00

GF

Beef Tenderloin

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

$36.00

GF

Pork Porterhouse

Grilled local pork porterhouse, Applewood smoked bacon, caramelized shallots, salt-roasted fingerling potaotes, charred brussel sprouts, port wine jus

$34.00

GF

- SIDES-

Grilled Asparagus

$6.00

Warm Marinated Olives

$7.00

GF

Yukon Potato Dauphinoise

$6.00

GF

Charred Brussel Sprouts with Bacon

$6.00

GF

Desserts

Chocolate Guinness Skillet Sundae

Warm Chocolate Guinness brownie, Bailey's 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

Orange Pound Cake

Orange pound cake, raspberry sauce, blood orange mousee. fresh raspberries.  

$8.00

Coconut Mango Rice Pudding

Thai inspired coconut rice pudding with mango puree, caramelized mango pieces, crispy meringue, toasted coconut 

$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 – Andrew Long 

 

© 2016 The Riverside Inn 

302 River Street, Leland, Michigan 49654

www.theriverside-inn.com

231-256-9971 | 888-857-0102

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