Welcome to the Riverside Inn – an elegantly restored Maine Bed & Breakfast, open year’ round. The Riverside Inn is located on scenic U.S. Route 1 in East Machias, on the East Machias River. Built in the 1800s, the original house served as home to two sea captains until the early 1900s. We are one of the more established inns in the Machias area, just a few minutes from downtown Machias. The Downeast Sunrise Trail – a hiking, biking, and ATV destination – adjoins our property. Guests of our B&B are served a hearty,freshly prepared breakfast each morning, in our river view dining room.
Down East sightseeing opportunities abound. Step out through our back garden onto the Downeast Sunrise Trail. Hiking, bird watching, beachcombing, and puffin tours are only minutes away. Close by are golf courses, fresh and saltwater fishing, and guided tours and rentals for sea kayaking and canoeing. The Riverside Inn is also less than a two-hour drive to Acadia National Park and St. Andrews, New Brunswick.
Relax in one of our smoke-free guest rooms; each contains a private bath, period antiques, cable TV, and WiFi access throughout the inn. We offer two guest rooms in the Main House and two separate suites in the Coach House.
Dinner Menu ~ Serving Wednesday through Saturday
Selections on this sample dinner menu are subject to change and availability. Reservations are required. You may ask to confirm whether a specific entree will be available when you make your reservation.
(All entrees served with fresh herbed bread, and our house salad.)
Seared Ahi Tuna: Fresh Sushi Grade Tuna, pepper crusted and seared in olive oil, then oven roasted to your exact specifications, and served with fresh mango, and red onion salsa. Accompanied by wild rice combo and vegetable. $32.95
Lazy Lobster: Presented in a boat with drawn butter, we’ve taken the work out of fresh lobster. Choice of our rice combo or pasta. $32.95
Seafood Meritage: A delightful blend of scallops, lobster, shrimp, and fresh fish, sautéed in white wine and garlic, merged into a light cream sauce with red peppers, broccoli, and capers. Crowned with a colorful topping of chopped tomato and Asiago cheese and served over your choice of pasta or wild rice and quinoa, brings this ultimate entrée to fruition. $33.95
Haddock Veracruz with Aioli Sauce: Inspired by the flavors of the Mediterranean and the Gulf of Mexico, this dish is a light and lovely combination complimented by Aioli sauce. The fillet is seared on one side to a golden crus and then finished in the oven to poach in a sauce of tomatoes, olives, cilantro, lime juice and capers. Accompanied by our rice combination and vegetable du jour. $33.95
Walnut Crusted Salmon With Pure Maple Glaze: Fresh salmon crusted with a generous layer of crushed walnuts and seared in olive oil. Poached to perfection we top it off with a pure maple glaze, which includes scallions, garlic Dijon mustard and mustard seeds. A surprising sweet and savory combination yields a salmon lovers bonanza of flavors. Served over our wild rice and quinoa combination. $28.95
Trout Meunière: Eight ounces of boneless trout lightly floured and pan seared. Finished in a hot oven. Served with a side of lemon butter over wild rice and quinoa combo. $27.95
Riverside Wellington: Choice cut beef tenderloin, seared and wrapped in delicate puff pastry. Baked in the oven to your specification. Finished with a light Portobello sauce and served with Rocky’s potatoes and vegetable. $33.95
Fillet Mignon: A Prime cut of beef tenderloin marinated in red wine and raspberry vinaigrette. (Not recommended to cook past medium). Accompanied by Rocky’s potato creation and vegetable. $34.95
Pistachio Crusted Pork Medallions with Cranberry Plum Chutney: Medallions of Pork Loin dipped in Dijon mustard and crusted with ground pistachios. Baked till tender and crowned with sweet and tangy cranberry-plum chutney. Served with our wild rice-quinoa combination. $29.95
New Zealand Lamb Chops: New Zealand’s finest lamb, enhanced with rosemary, seared and finished to your specifications. Topped with a light Marsala and lamb stock sauce. Served with Rocky’s potatoes. $32.95
PLEASE NOTE: Our restaurant accepts payment by MasterCard or Visa. An 18% gratuity will be added for parties of 5 or more, and 20% for individual checks of six or more. A $4.00 charge will be added for split plates.