| Steak Burger |
|
Choice of swiss, cheddar, pepper jack, provolone or bleu cheese. |
| Bacon Bleu Cheese Burger |
|
|
| Bacon Cheddar Over Easy Burger |
|
|
| Mushroom Swiss Burger |
|
|
| Cheddar Mushroom Onion Bordelaise Burger |
|
|
| Fish or Steak Tacos |
|
Seasoned fresh fish or steak drizzled with remoulade, shredded cabbage, jack cheese and pico de gallo. Served in a flour tortilla and cuban black bean and roasted corn salad. |
| Fish and Chips |
|
Beer battered codfish and french fries, served with remoulade and cole slaw garnish. |
| Chicken Salad Sandwich |
|
Cream chicken salad with dried cranberries, apricots served on toasted sourdough bread with melted cheddar cheese. |
| California Wrap |
|
Shaved turkey with avocado, tomato, onion, alfalfa sprouts, greens and a pesto cream cheese spread. Served with a cucumber dipping sauce. |
| The Dagwood |
|
Shaved roast beef, peppered turkey, house made pastrami and bacon with lettuce, tomato, onions, swiss, pepper jack and cheddar cheeses. Served on toasted french bread. |
| Pesto Chicken Sandwich |
|
Topped with roasted red peppers and provolone cheese, served on flatbread. |
| Chicken Cordon Bleu |
|
Hand battered chicken breast and shaved honey glazed pit ham, served open faced with a rich mornay sauce and swiss cheese. |
| Southwest Smoked Chicken Wrap |
|
Pico de gallo, black bean roasted corn salsa, monterey jack cheese and shredded lettuce in a grilled flour tortilla. Served with chipotle aioli. |
| Turkey Club |
|
Peppered turkey with provolone cheese, lettuce, tomato, bacon and onion on ciabatta bun. Served with sun-dried tomato aioli. |
| Reuben Sandwich |
|
House made pastrami, bavarian sauerkraut and swiss cheese served on a toasted marbled rye bread with remoulade sauce. |
| Roast Beef Flatbread Sandwich |
|
House made roast beef topped with melted provolone, arugula and sliced tomatoes with horseradish sauce. |
| Cheese Steak Sandwich |
|
Shaved house made roast beef with sautéed peppers, onions and mushrooms topped with melted swiss cheese on toasted french bread and served with a side of au jus. |
| Bowl Soup Du Jour / Cup Soup Du Jour |
|
|
| Fresh Spinach and Turkey Salad |
|
Dressed with raspberry poppy seed dressing, topped with sliced strawberries, goat cheese and toasted almonds. |
| Smoked Chicken Chopped Salad |
|
Blend of iceberg and butter lettuce topped with chopped tomatoes, onions, bacon and a parmesan ribbon. Choice of dressings. |
| Caribbean Jerk Chicken Salad |
|
Caribbean jerk seasoned grilled chicken breast on our house greens with fresh pineapple, grape tomatoes and toasted almonds. Served with mango vinaigrette. |
| Seafood Salad |
|
Fresh asparagus, mushrooms, artichokes, red onion, grape tomatoes and chick peas served over our house greens. Topped with grilled shrimp and lump crab meat. Served with crisp cucumber dressing. |
| River Grille Steak Salad |
|
Sliced grilled steak, served on house greens with grape tomatoes, onions, crumbled gorgonzola and julienne potato frites. Dressed with honey stone ground mustard dressing. |
| Classic Caesar Salad |
|
A traditional favorite with fresh romaine, grated parmesan and garlic crouton. Add chicken, shrimp, or salMon. |
| Bowl of Soup Du Jour |
|
|
| Cup of Soup Du Jour |
|
|
| Classic Caesar Salad |
|
Fresh romaine tossed caesar dressing with grated parmesan cheese and garlic crouton. |
| Roasted Red Beet and Goat Cheese Salad |
|
Served with arugula and hazelnut drizzled with balsamic vinegar reduction. |
| River Grille Chopped Salad |
|
A blend of butter and iceberg lettuce with chopped red onions, tomatoes and bacon. Finished with a ribbon of parmesan cheese and your choice of dressings. |
| Mesclun Salad |
|
Mesclun greens tossed with white balsamic blackberry vinaigrette and finished with gorgonzola, grape tomatoes, rings of red onion and candied walnuts. |
| Spinach and Arugula Salad |
|
Dressed with raspberry poppy seed dressing, topped with goat cheese, sliced strawberries, rings of red onion and toasted almonds. |
| French Fries or Sweet Potato Fries |
|
|
| Potato Chips |
|
|
| Sautéed Vegetables |
|
|
| Cole Slaw |
|
|
| Guinness and Jalapeño Battered Onion Rings |
|
|
| Fresh Seasonal Fruit |
|
|
| Beer Braised Pork Belly |
|
Rubbed and caramelized served on roasted red pepper polenta and finished with pork demi. |
| Chesapeake Bay Crab Cakes |
|
Seasoned moist lump crab, pan-fried and finished with a roasted red pepper coulis. |
| Mediterranean Shrimp |
|
Marinated in aged balsamic vinegar, chili oil and mediterranean herbs. |
| Bronzed Sea Scallops |
|
Served with smoked tomato risotto garnished with fried leeks. |
| Hot Crab and Shrimp Dip |
|
Blue crab and baby shrimp in a bubbling parmesan dip served with crostini. |
| Bacon Wrapped Sweet Peppers |
|
Stuffed with dates, almonds, cream cheese and andouille sausage, finished with cantaloupe-chili sauce. |
| Charcuterie Board |
|
Chef's selection of house made sausages, meats and cheeses, with marinated olives, grapes, julienne pickles and fried capers. |
| Fresh Pan Seared Halibut |
|
Served on a bed of house made fettuccine tossed in a roasted tomato beurre blanc with crispy pancetta, sautéed peppers and onions. |
| Fresh Atlantic Salmon |
|
Pan seared and served with sun-dried tomato pesto risotto, grilled asparagus topped with chèvre crumbles and drizzled with a cilantro basil chimichurri sauce. |
| Fresh Catch |
|
Our fish is flown in fresh daily, so you can be assured our seafood is of the highest quality. Ask your server for availability. |
| Alaskan King Crab Legs |
|
1 1/2 lbs. Of steamed crab legs and claw. Served with drawn butter and leMon. |
| Shellfish Risotto |
|
Lobster, sea scallops and tiger shrimp with sherry garlic and herb risotto, crimini and shiitake mushrooms. |
| Pan Seared Chicken |
|
Local ozark mountain poultry supreme chicken breast on a bed of sautéed spinach with sun-dried tomatoes. Served with crispy horseradish gnocchi and finished with pan sauce. |
| Oven Roasted Duck |
|
Duck breast served on spaghetti squash with zucchini and sautéed arugula, finished with an orange balsamic reduction topped with crispy julienne carrots. |
| Steak Oscar |
|
Two tenderloin medallions with lump crabmeat, grilled asparagus and sauce béarnaise. |
| Steak Tournedos |
|
Served on truffle potato crostini with grilled asparagus, finished with gorgonzola demi-glace. |
| Beef Tenderloin Filet 7 Oz |
|
|
| Beef Tenderloin Filet 10 Oz |
|
|
| Ribeye 12 Oz. Usda Prime |
|
|
| Master Cut 16 Oz |
|
Ribeye usda prime |
| Bone-In Ribeye 26 Oz. |
|
|
| New York Strip 14 Oz |
|
Usda prime |
| Bison Tenderloin |
|
8 oz. Bison tenderloin with port wine demi-glace. |
| Steak and Lobster |
|
7 oz. Beef tenderloin filet paired with 7 oz. Whole roasted lobster tail. |
| Grilled Bone-In Pork Chop |
|
12 oz. Lightly rubbed and served with sautéed haricot vert and roasted garlic gournay whipped potatoes, finished with a brandy brown sugar pork demi-glace. |
| Smoked Baby Back Ribs |
|
Full rack with our house made barbecue sauce. |
| Guinness and Jalapeño Battered Onion Rings |
|
|
| Baked Idaho Potato Loaded, One Pounder |
|
|
| Roasted Garlic and Gournay Whipped Potatoes |
|
|
| Truffled Steak Frites |
|
|
| Creamy Risotto with Crab and Asparagus |
|
|
| Creamed Corn with Poblano Peppers |
|
|
| Sautéed Spinach with Bacon |
|
|
| Grilled Asparagus with Parmesan |
|
|
| Season Vegetables |
|
|
| Shiitake, Crimini and Button Mushrooms in a Burgundy Butter Sauce |
|
|
