Bacon Bleu Cheese Burger

Bacon Cheddar Over Easy Burger

Shrimp or Steak Street Tacos
Marinated shrimp or grilled steak with pico de gallo, chipotle lime sauce and avocado cream in three flour tortillas with choice of side

Fish and Chips
Beer battered codfish and french fries, served with remoulade and cole slaw garnish.

Chicken Salad Sandwich
Creamy roasted chicken salad with sliced grapes, celery and herbs, served on toasted Ozark Natural Bread cranberry walnut sourdough bread

California Wrap
Shaved turkey with avocado, tomato, onion, alfalfa sprouts, greens and a pesto cream cheese spread. Served with a cucumber dipping sauce.

Bowl Soup du Jour / Cup Soup du Jour

Kale and Brussel Sprout Salad
Tossed in a walnut lemon vinaigrette with romaine, poached pears, dried apricots, candied walnuts and gorgonzola.

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.

French Fries or Sweet Potato Fries

Potato Chips

Sautéed Vegetables

Yukon Gold Jalapeno Potato Salad

Grilled House Cured Bacon
Bansley Farms sourced with a Southern barbeque glaze and served with Yukon gold jalapeño potato sauce.

Chesapeake Bay Crab Cakes
Seasoned moist lump crab finished with a chimmichurri aioli and topped with micro green

Jumbo Grilled Shrimp
Served with sharp cheddar stone ground grits, chicken chorizo cheese sauce with pickled  red onion and corn chip relish.

Bronzed Sea Scallops
Served with sweet corn puree and spice candied bacon, drizzled with a lemon balm oil.

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.

Fresh Red Snapper
Pan seared and served with cream mixed lentils, sautéed garlic snap peas and finished with a smoked tomato cream sauce.

Fresh Atlantic Salmon
Pan seared and served over coconut rice and topped with pickled Japanese cucumber salad, drizzled with a mango coconut 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.

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.

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

Porterhouse 20 oz USDA Prime

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

Crème Brûlée
Made with vanilla bean, finished with caramelized sugar and fresh strawberries, or berries when in season.

Featured Sorbets and Ice Creams
It would be your server’s pleasure to tell you about tonight’s featured dessert.

Spiced Carrot Bundt Cake
With Cream Cheese Icing

Key Lime Pie
Finished with lemon curd and berries

Far Niente Dolche

Nivole Moscato

Trimbach Gewurtztraminer

Fonseca Bin 27

Cappuccino

Espresso