Dining at Riverwoods

Dining at RiverWoods — Our Philosophy

Enjoying a meal at RiverWoods is about more than the outstanding chef prepared food. It’s a place where the dining staff knows your name and what you like. It’s a chance to socialize and meet new people. Our chefs are professionally trained in culinary skills and have many years experience in preparing fine dining menu items. Our staff is also experienced in creating meals for special occasions for our residents and their guests, such as the Jingle Bell Brunch on Christmas Eve, birthday dinners, and many other events. We use fresh herbs from our own gardens and order from local vendors when possible.

A sample for each season

The RiverWoods culinary team designs a new series of menus for each season and for each month. Every day residents may choose from ten unique entrée selections (always including a fish, meat and vegetarian option) as well as two house made soups, fresh vegetable and starch options. We prepare selections to accommodate individual dietary requirement (including gluten free). RiverWoods also offers a variety of home baked dessert selections prepared in our on-site bakery, coupled with fresh fruit compotes, a selection of ice creams, sherberts and sorbets.

Sample just a small portion of our seasonal menu favorites by clicking on the options below.
Click on each course to reveal menu items.


Vegetable Soup
Arugula Salad
Arugula with Prosciutto and Parmesan

Pan seared prosciutto ribbons in olive oil served on a bed of fresh arugula dressed with a shallot raspberry fig dressing garnished with fresh parmesan cheese and chopped walnuts.

Spinach Salad
Spinach, Artichoke, and Feta (GF)

Main Courses

Entrée One
Roast Beef Tenderloin

Filet mignon rubbed with a blend of herbs, slow roasted, carved and served with a port wine demi-glace

Entrée Two
Shrimp Scampi served over Linguini

Succulent shrimp sauteed with red peppers, mushrooms, garlic, white wine, lemon juice, and butter tossed with linguini garnished with fresh basil chiffonade.

Entrée Three
Coq au Vin

Fresh chicken pan seared with bacon, onions, and garlic then slowly simmered with chicken stock, red wine, and herbs finished with fresh sliced mushrooms.

Vegetarian Option
Butternut Squash Ravioli with Maple Cream

Ravioli stuffed with pureed butternut squash and sage served with a light maple cream sauce.

Yukon au Gratin Potatoes with Turnip
Roasted Brussels Sprouts


A special note about our desserts...

The majority are created fresh from scratch

Pumpkin Roulade

Pear Cheesecake

Apple Pie

German Chocolate Cake

Apple Crisp