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.
Shaved turkey with avocado, tomato, onion, alfalfa sprouts, greens and a pesto cream cheese spread. Served with a cucumber dipping sauce.
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.
Peppered turkey with provolone cheese, lettuce, tomato, bacon and onion on ciabatta bun. Served with sun-dried tomato aioli.
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.
Soup & Salads
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.
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.
French Fries or Sweet Potato Fries
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.
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.
Chef’s selection of house made sausages, meats and cheeses, with marinated olives, grapes, julienne pickles and fried capers.
Soup & Salads
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 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.
Seafood & Poultry
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.
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.
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.
Our all-natural steaks are prepared to the following conditions: Rare is a cool red center, Medium Rare is a warm red center, Medium is a pink center, Medium Well is a thin line of pink, and Well is no pink.
Two tenderloin medallions with lump crabmeat, grilled asparagus and sauce béarnaise.
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
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.
W gladly offer any of our steaks with shrimp, scallops, 1/2 lb. of Alaskan King crab legs, or lobster tail.
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
Shiitake, Crimini and Button Mushrooms in a Burgundy Butter Sauce
Made with vanilla bean, finished with caramelized sugar and fresh strawberries, or berries when in season.
Chocolate Crème Brûlée
Bruleed with brown sugar and served with strawberries and candied pecans.
Pineapple Upside Down Cake
Served warm drizzled with toffee and a scoop of vanilla bean ice cream.
It would be your server’s pleasure to tell you about tonight’s featured dessert.
Sticky Toffee Cake
A robust rich cake covered in toffee and served warm with a scoop of our house made vanilla bean ice cream.
White and Chocolate Mousse Cake
If you love chocolate, you will love this one!
River Grille Lemon Bread Pudding
Finished with sautéed seasonal berries and topped with brandied anglaise.
Chocolate Covered Cherry Cheesecake
Drizzled with chocolate sauce and a cherry coulis.
Dessert Wines / Porto
Far Niente Dolche
Fonseca Bin 27
Graham’s “Six Grapes” Reserve
Noval 10 Year Old Tawny
Sandeman Founders Reserve
Taylor Fladgate 10 Year