River Grille Menus

Since River Grille Steakhouse opened in the spring of 2000, owner/managers James Curd, Mark Spencer and Brenda Swango have continued to raise the standard of excellence for fine dining in northwest Arkansas. Having been proclaimed as one of the state of Arkansas’s “finest restaurants” upon opening, and receiving a variety of other distinguished awards since then. Today River Grille Steakhouse is still focused as intently as when it opened on providing only the finest in Old World Style service and the best quality foods for our customers.

The award-winning interior is elegant but understated. Dark wood paneling with Ansel Adams black and white pictures, provide a warm and relaxing setting to enjoy your meal. Mission period lighting, a stackstone fireplace and twinkling ivories from the baby grand all help provide a warm comfortable experience that takes you back to a simpler time. Our menu features the finest in aged, hand cut, USDA Prime beef, market fresh seafood, flown in daily and a variety of inventive side dishes and wonderful desserts.


Our wine list is special and extensive. Since 2003 River Grille Steakhouse has received the Wine Spectator Award of Excellence. At the River Grille Steakhouse, wines are an important part of the dining experience. We have a variety of reasonable pricing levels, provide exceptional wine service and pour all our wines only in fine Riedel crystal glassware.

Our goal is, and has always been, to provide our customers a warm and inviting atmosphere with inspired and exceptional food, served in the traditional manor of Old World Style service, where you, the respected customer, and your dining experience are what we honestly enjoy providing. Our staff is proud of the profession they represent. We love the resaurant service business.


Special Events

Our Wine Makers dinners and our Wine Tasting dinners further demonstrate our love for customer service, great steaks and fine wines. These wonderful events feature talented wine experts and vineyard representatives.