Dinner Menu
Appetizers
Prime Steak Meatballs
With bourbon mushroom cream sauce
Chesapeake Bay Crab Cakes
Two moist jumbo lump crab cakes, with a roasted shallot and thyme bearnaise.
Grilled Shrimp
Served with creamy borsin polenta with andouille
Seared Sea Scallops
Served with spiced date puree and micro greens
Hot Crab and Shrimp Dip
Blue crab and baby shrimp in a bubbling parmesan dip served with herb crostinis
Bacon Wrapped Sweet Peppers
Stuffed with dates, almonds, cream cheese and andouille sausage, finished with butternut puree and chili oil
Charcuterie Board
Chef’s selection of meats and cheeses with grapes, olives, pickled vegetables, candied walnuts, fried capers and Naan
Soup & Salads
Bowl of Soup du Jour
Cup of soup du Jour
Spinach Salad
Dressed in bacon vinaigrette, lardons, grated egg, julienne red onion and mushrooms.
Kale Salad
Dressed in sage lemon vinaigrette with apples, beets, feta and walnuts.
*Classic Caesar Salad
Fresh romaine tossed in Caesar dressing with parmesan ribbon and garlic butter crouton
River Grille House Salad
A blend of romaine, butter and iceberg lettuce with cherry tomatoes, pickled red onion, house made bacon lardons, parmesan and cheddar cheese.
Your choice of Ranch, Blue Cheese, Italian, Balsamic Vinaigrette, Honey Mustard, Bacon Vinaigrette and Lemon Sage Vinaigrette
* Served raw, undercooked or may contain raw or undercooked ingredients.
Seafood & Poultry
Blackened Mahi
Served with on a bed of sweet pea risotto and drizzled with pan sauce.
Atlantic Salmon
Pan seared with acorn squash puree, sautéed brussel sprouts and balsamic date glaze.
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.
Gold King Cluster Crab Legs
2 lbs. of steamed crab legs and claws. Served with drawn butter and lemon.
Seafood Pasta
Sautéed scallops and shrimp in herbed lemon caper sauce, tossed with house made fettuccine
Pumpkin Pasta
House made spaghetti tossed with roasted pumpkin, butternut squash puree and spiced pepitas.
Roasted Chicken
Locally sourced half chicken serve with roasted red skin potatoes, braised greens and finished with sage mushroom cream sauce.
*Pan Seared Duck Breast
Served with sweet potato and butternut squash puree, spiced wild rice and cranberry glaze.
*Served raw, undercooked or may contain raw or undercooked ingredients
Steaks
Our 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.
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 30 oz.
New York Strip 14 oz.USDA Prime
Porterhouse 36 oz. USDA Prime
Steak Tournedos
Served on truffle potato crostinis with grilled asparagus, finished with gorgonzola demi-glaze
Steak Oscar
7 oz beef tenderloin with classic bearnaise, grilled asparagus and topped with lump crab
Steak and Lobster
7 oz beef tenderloin filet paired with 6 oz lobster tail poached in lemon thyme butter
Bison Tenderloin Filet
Served on bed of creamy polenta and succotash and cranberry demi glaze and chili oil
Grilled Bone-in Pork Chop
Berkshire pork, lightly rubbed and served with vegetable hash and topped with an apple glaze and jicama slaw.
Smoked Baby Back Ribs Full or Half Rack
glazed with house made barbeque sauce.
We gladly offer any of our steaks with Shrimp, Scallops,
Oscar Style, 1 lb. of Alaskan King Crab Legs, or Lobster Tail.
Side Dishes
Guinness and Jalapeno Battered Onion Rings
Baked Idaho Potato Loaded, One Pounder
Roasted Garlic and Gournay Whipped Potatoes
Truffled Steak Frites
Creamy Mushroom Risotto
Smoked Gouda Mac and Cheese with Crispy Pork Belly
Creamed Corn with Roasted Poblano Peppers
Baked Cream Spinach with Roasted Red Peppers
Grilled Asparagus with Parmesan
Sautéed Seasonal Vegetables
Sautéed Mushrooms in Burgundy Butter Sauce
Dessert
Dessert
Crème Brûlée
Made with vanilla bean, finished with caramelized sugar and fresh strawberries, or berries when in season.
Warm Bread Pudding with crème anglaise
Seasonal Cheese Cake
Ask your server for this seasons availability
Bourbon Peach Crumble with Vanilla Ice Cream
Sticky Toffee Cake
A robust rich cake covered in toffee and served warm with a scoop of our house made vanilla bean ice cream.
Rich White and Dark Chocolate Mousse Cake
Served with a mixed berry coulies and seasonal berries
Dessert Wines / Apertif
Far Niente Dolche
Nivole Moscato
Trimbach Gewurtztraminer
Fonseca Bin 27
Graham’s “Six Grapes” Reserve
Noval 10 Year Old Tawny
Sandeman Founders Reserve
Taylor Fladgate 10 Year
Specialty Coffees
Cappuccino
Espresso
French Press
Vietnamese Press