On the Board This Week. This Week's Menu Changes on Wednesday (October 1)
Darwin's Greek God
Spiedie marinated chicken breast topped with Kalamata olives, feta cheese & red onion. Served on DiLauro's sesame loaf with fresh baby spinach & Monto's Greek-yogurt based tzatziki. (Jay Monto is the nighttime chef at Riley's. Amazingly talented. His tzatziki sauce is so good that I had to build a sandwich around it. You might see this stuff in stores someday. Thanx, Jay for the loan).
The Lucky Charm
Slow roasted beef topped with bacon & a combo of blue cheese & sharp cheddar. Presented on Pasta's stretch loaf with our fresh guacamole, lettuce & a scallion mayo on Pasta's stretch loaf. Mr. Hartnagle's favorite.
Birds in Pear-a-dise
Our fresh-from-the-oven turkey breast topped with creamy, melted brie. Served on Pasta's stretch loaf with crisp Anjou pear slices, fresh baby spinach & a hit of our "razzberry" mayo. Ms. Vanessa's favorite!!!
Here Today, Gone to Maui
Virginia-baked ham topped with melted Swiss, teriyaki-mated pineapple rings, creamy coleslaw, frizzled red onions & mayo on DiLauro's sesame loaf.
Alabama Catfish Po' Boy
Southern-fried catfish served on DiLauro's sesame French bread with lettuce, tomato, dill pickles & our hot pepper mayo.
Ships In the Night
No Meat!!! Fresh mozz, marinated Portobello mushrooms, parmesan roasted tomato, frizzled red onions, fresh baby spinach & fresh basil with our creamy balsamic dressing on Pasta's stretch loaf.
Soups & Salads
Our delectable assortment of tasty bisques & soups are the perfect lunch. Any of our broths and stews pair perfectly with a fresh DiLauro's rolls for a light meal, or with one of our garden-fresh salads of the day for the healthier appetite.
Please call for today's selection
Add Chicken or Turkey for $2.
The Mediterranean (7)
Artichoke hearts, black olives, garbanzo beans, roasted red peppers and feta cheese over fresh field greens and served with a side of our creamy balsamic dressing.
Terry Riley has owned and operated Riley’s Restaurant successfully for over three decades. Since the truest indication of success in the hospitality industry is longevity, Terry Riley has proven his business to be a paradigm for this thought. Over the last 30 years Terry Riley has turned one of the oldest tavern/saloons in this city into a shining example of what a restaurant should be. With a winning combination of food, service, and atmosphere, this Syracuse gem is doing the best numbers in its history, and continues to thrive even in our current economic state.