Bansley Berkshire Ridge Pork Belly
With sweet and sour carrots, pickled pear and caramelize onion glaze
Chesapeake Bay Crab Cakes
Seasoned moist jumbo lump crab cakes, finished with a classic bernaise and micro greens
Sautéed in a white wine butter sauce, blistered tomatoes and crostini
Seared Sea Scallops
Served with ginger-parsnip puree, pickled mustard seed and kale chip
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 golden romesco sauce
Chef’s selection of meats and cheeses with grapes, olives, juilenne pickles, candied walnuts 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.
River Grille Chopped Salad
A blend of butter and iceberg lettuce with chopped red onions, tomatoes and bacon, and parmesan cheese. Your choice of dressings.
Marinated Beet and Arugula Salad
Served with goat cheese and spiced hazelnut drizzled with balsamic vinegar reduction
Mix of Kale, brussel sprouts and romaine tossed in peach vinaigrette with roasted root vegetables, grapes, blue cheese and candied pecans
Harvest Spinach Salad
Fresh spinach tossed in hazelnut vinaigrette with butternut squash, dried cranberries and feta cheese
Seafood & Poultry
Served with roasted yellow squash, corn salad and golden romesco sauce
Pan seared with butternut squash puree, roasted cauliflower pilaf and spiced pepitas
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
2 lbs. of steamed crab legs and claw. Served with drawn butter and lemon.
Sauteed shrimp with prosciutto tossed with house made spaghetti in a garlic cream sauce with parsley and parmesan
Local Cook’s Venture seared half chicken served with sauteed mushrooms in a tarragon cream sauce, and served with roasted garlic fingerling potatoes.
*Pan Seared Duck Breast
Served with sweet potato fondant, chili glazed carrots and broccolini amandine
*Served raw, undercooked or may contain raw or undercooked ingredients
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 Alaskan King 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 30 oz.
New York Strip 14 oz. USDA Prime
Porterhouse 20 oz USDA Prime
Bison Tenderloin Filet
Served with three sisters succotash and cherry-balsamic reduction
Steak and Lobster
7 oz. beef tenderloin filet paired with 7 oz. whole roasted lobster tail.
Grilled Bone-In Pork Chop
Local Bansley Farms Berkshire pork, lightly rubbed and served with braised mustard greens, roasted butternut squash and apple mostarda
Smoked Spare Ribs
Full rack of local Bansley Farms berkshire ribs with house made barbeque sauce
We gladly offer any of our steaks with shrimp, scallops, 1 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 Butternut Squash Risotto with Fried Sage and Pine Nuts
Four Cheese Mac and Cheese with Crispy Pork Belly
Creamed Corn with Poblano Peppers
Cider Braised Mustard Greens
Grilled Asparagus with Parmesan
Roasted Root Vegetables with Apple Glaze
Made with vanilla bean, finished with caramelized sugar and fresh strawberries, or berries when in season.
Pumpkin Pana Cotta
Served with lavender whipped cream and graham cracker tuile
Seasonal Cheese Cake
Ask your server for this seasons availability
Warm Apple 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
Fonseca Bin 27
Graham’s “Six Grapes” Reserve
Noval 10 Year Old Tawny
Sandeman Founders Reserve
Taylor Fladgate 10 Year