The Riverside Inn

Steakhaus$$$$

Leland

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The Riverside Inn

8.5^/10

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Dinner 7Sunday Brunch 2New Year's Eve 2011 6

Dinner

Starters‏

Kurobuta Pork Belly

11.00

Crispy pork belly, pearl jam, apple cider gastrique, sourdough croutons

Cassoulet

12.00

Duck confit, pork shoulder, garlic sausage, cannellini beans, pork-tomato broth

Salads

Baby Lettuce Salad

7.00

Baby lettuce, avocado, pickled beets, chevre, pistachios, herb vinaigrette

Pork Rillette Salad

8.00

Arugula, baby spinach, frisee, house made pancetta, fried pork rillette croutons, farm fresh eggs, caesar vinaigrette.

House Made Charcuterie‏

Sobrasada

Duck Proscuitto

Bresaola

Mortadella

Pork Country Terrine

Coppa

Artisan Cheeses

Served w/ house made pale ale mustard, pickled vegetables & charred bread

Split plate fee 7, & 19% gratuity for all tables of 6 or more

Cabrales Blue/Spain/Cow

Manchego/Spain/Sheep

Drunken Goat/Spain/Goat

Full Charcuterie/Cheese

21.00

Mahon/Spain/Cow

Tetilla/Spain/Cow

Raclette/Leelanau/Cow

Half Charcuterie/Cheese

14.00

Main‏

The chef has spent time creating specific pairings for each dish. We kindly ask to refrain from substitutions

Scallops

30.00

Pan roasted georges bank scallops, acorn & butternut squash risotto, braised swiss chard, truffle butter

Loch Duart Salmon

28.00

Pan roasted loch duart salmon, roasted & smashed new potatoes, fennel-apple puree, blood orange marmalade.

Lamb Shank

28.00

Braised lamb shank, butter beans, fennel confit, garlic sausage, charred octopus, pork jus, pinenut currant agrodolce

Roasted Beets

6.00

Venison

35.00

Grilled venison loin, chestnut puree, seckel pear mostarda, roasted chantrelles, romanesco, brussel sprouts, basil crust, sauce poivrade

Beef Short Rib

29.00

48 hour braised beef short rib, cauliflower puree, root vegetable ragout, house pancetta, apricot marmalade

Beef Tenderloin

34.00

Grilled filet of black angus beef tenderloin w/ tempura haricot verts, parsnip puree, potato & celery-root gratin, tomato jam.

Ravioli

23.00

House made ravioli w/ hubbard squash, buerre noisette, brussel sprouts, walnuts, sage, mascarpone, & pecorino romano.

Truffe Mac & Cheese

7.00

Main‏: Local Purveyors

Land of Goshen

Leelanau Cheese

Bunny Hop Ranch

Herbs

Pks Heirloom Tomatoes

Carlson's

Otto's Farm

Michigan Fine

Bardenhagen Berries

Sunday Brunch

We do include a 19% gratuity on all tables of six or more. We do not split checks on groups more than 10

Riverside Benedict

12.00

English muffin, Canadian bacon, poached eggs, smoked gouda cream sauce, potatoes, & mixed greens

Tenderloin Benedict

16.00

English muffin, grilled beef tenderloin, poached eggs, smoked gouda cream sauce, potatoes, & mixed greens

Seafood Benedict

15.00

Seafood cake, poached eggs, hollandaise sauce, potatoes, & mixed greens

Fruit Plate

12.00

Selection of fresh fruits, vanilla yogurt, house-made granola

Cobb Salad

16.00

Grilled beef tenderloin, mixed baby greens, asparagus, chèvre, toasted pistachios, hardboiled egg, herb vinaigrette

Lox & Bagel

13.00

House cured salmon, cream cheese, hardboiled egg, capers, onion, dill, fresh fruit, & mixed greens

Pork Belly

14.00

Toasted cibatta, crisp pork belly, poached egg, onion jam, valdeon blue cheese, fresh fruit, & mixed greens

Quiche of the Day

13.00

A fresh creation each week served w/ mixed greens, & fresh fruit

Pancakes of the Day

12.00

Two house-made pancakes, crisp applewood smoked bacon, Michigan maple syrup

New Year's Eve 2011

Venison Duo

Venison tenderloin tartar & smoked venison carpaccio w/ toasted baguette slices, a truffled hollandaise, & micro greens

Seafood Salad

Lobster & shrimp folded w/ a lime red onion aioli tossed w/ fresh herbs, wrapped w/ bibb lettuce & topped w/ fresh-shucked fried oysters

Raclette Fondue

Leelanau cheese raclette fondue served in a baked apple w/ warm bread & finished w/ black star farms eau de vie

Potato Leek Cream w/ Smoked Duck

Puree of yukon gold potato & sautéed leeks finished w/ cream, parmigian oreggiano, & house smoked duck.

Chevre Green Tomato Salad

Fried green tomato layered w/ sautéed chevre medallion & crispy seared pork belly. Served on grilled romaine w/ corn bread croutons, & a creamy tabasco vinaigrette

King Crab in Broth

Steamed king crab meat tossed w/ fresh handmade pasta in a light saffron broth w/ tomato, pearl onion, & leeks

Roasted Fig & Pear Salad

Brandy roasted figs & pears topped w/ rainbow micro greens, marcona almonds, crumbled blue cheese, & a sherry vinaigrette

House Made Sorbet

Mixed Grill

Grilled noisettes of veal tenderloin & lobster tail topped w/ a dijon brown butter, served w/ handmade potato chive gnocchi, & accompanied by sauteed brocolini, brussel sprouts, & baby carrots.

Lobster Tails

A pair of gently sautéed lobster tails served on a bed of fettuccini w/ wilted spinach, a champagne leek cream sauce, & accompanied by sautéed brocolini, brussel sprouts, & baby carrots

Scallops & Halibut

Pan seared jumbo sea scallops & alaskan halibut w/ an almond crusted baked risotto cake, a lemon chardonnay beurre blanc, & accompanied by sautéed broccolini, brussel sprouts, & baby carrots

Beef Tenderloin

Six-ounces of certified black angus beef tenderloin grilled to perfection & topped w/ a porcini mushroom-madeira demi-glace. Accompanied by a parmesan crusted yukon gold potato gratin, sautéed broccolini, brussel sprouts, & baby carrots

Assorted Dessert Platter

Raspberry tart, petite warm chocolate cake, & frozen lemon mousse

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