Ciao Papi at River Lodge Menu

Bright and tangy pickled vegetables paired with a creamy roasted garlic and white bean dip. The rosemary potato chips add a crispy, herbaceous touch.

Chicken rolled with prosciutto, mozzarella, sage, balsamic glaze\nTender chicken, savory prosciutto, and melted mozzarella, balanced by the earthy fragrance of fresh sage and a sweet-tangy balsamic glaze.

A curated selection of premium Italian salumi and artisanal cheeses, served with airy gnocco fritto. Complemented by house-made preserves and pickles for a perfect balance.

Succulent shrimp bathed in a buttery, garlicky white wine sauce, with fresh tomatoes adding brightness. perfectly paired with toasted bread to soak up the flavors.

Kale, butternut squash, Brussels sprouts, red onion, apples, dried cranberries, goat cheese, and focaccia croutons, with a light vinaigrette.

Fresh butternut squash, pear, and cream.

Hand strechted neoplolitan style dough, made with Chefs 10yr starter to add a little tang. Local Mightycap mushrooms roasted in imported oilive oil, wine to add depth of flavor. Shallots and fresh arugula will add a nice sharp, peppery contrast to the richness of the mushrooms. Olive oil is used as the sauce base.

Hand strechted neoplolitan style dough, made with Chefs 10yr starterto add a little tang. Our take on Margherita using a bit of honey and calabrian chili for sweet/spicy twisy. It features our housemade vodka sauce made with san marzano tomatoes

Butternut squash, thyme, pancetta, shallots, sage, mozzarella\nSweet, roasted butternut squash and savory pancetta combine with aromatic thyme and sage, finished with melted mozzarella.

Al dente bucatini tossed in nutty brown butter, accented with caramelized Brussels sprouts, shallots, and a crunchy pistachio garnish.

Our take on one of the classic pastas from italy. toasted black pepper and a blend of pecorino and parmesan give this dish a creamy sauce. we finish it with just a touch of butter and some local micro herbs. made with local etto bucatini.

Silky pappardelle coated in a rich, slow-cooked veal bolognese, with san marzano tomatoes and a hint of red wine for depth.

A simple and satisfying side of etto pasta, served with your choice of tangy tomato sauce or a comforting butter and cheese option.

Warm, fluffy focaccia served with rich olive oil and aged balsamic for dipping.

Silky chocolate panna cotta topped with fresh strawberry pieces, mint leaves, and a sprinkle of crushed nuts.

Panettone: Traditional Italian sweet bread, typically includes candied fruits and raisins, paired with a glass of sparkling wine.

Traditional Italian panettone typically infused with limoncello, featuring a light, airy texture and subtle lemon flavor.

Traditional Italian sweet bread with chocolate chunks and pear pieces, offering a delightful combination of rich cocoa and fruity sweetness.

Natural spring water sourced from Tuscany, Italy, offering a smooth and clear taste.

Kopu sparkling water: Refreshing sparkling water, typically includes natural minerals for a crisp and clean taste.

Kopu still water: Pure still water, sourced for its pristine quality, providing a refreshing and clean hydration experience.

Pellegrino sparkling water: Italian natural mineral water with gentle bubbles, sourced from the foothills of the Italian Alps.

House-pickled medley of vegetables, including peppers, cauliflower, and olives, marinated in vinegar and olive oil, typically seasoned with Italian spices.

Assorted Italian meats such as prosciutto di Parma, hot coppa, finocchiona, and speck, typically accompanied by olives and pickled vegetables.

Layered yogurt parfait with fresh fruits and granola.

Roasted root vegetables, mixed greens, pickled red onion, goat cheese, and balsamic vinaigrette.

Spaghetti with pecorino romano and freshly cracked black pepper.

Toasted bread topped with smashed avocado, fresh mozzarella, ripe tomatoes, basil, and a drizzle of balsamic glaze.

Thick cut brioche, caramelized sugar, fresh berries, and a hint of vanilla essence.

Flaky croissant typically filled with ham, cheese, and tomato.

Grilled beef patty, lettuce, tomato, and cheese, typically served on a toasted bun.

Hand strechted neoplolitan style dough, made with chefs 10yr starter to add a little tang. local mightycap mushrooms roasted in imported oilive oil, wine to add depth of flavor. shallots and fresh arugula will add a nice sharp, peppery contrast to the richness of the mushrooms. olive oil is used as the sauce base.

Farm eggs, feta, Calabrian chili, and parsley.

Crispy, savory strips of cured pork.

Freshly picked seasonal fruit, typically including a variety of ripe and juicy options from the farmers market, lightly seasoned with sea salt and a drizzle of olive oil.