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
Marinated Cod fish or grilled steak with remoulade, cole slaw, jack cheese, black bean roasted corn salsa and pico de gallo. Served in a flour tortilla
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.
Slow roasted pork shoulder from Grass Roots Farms, shaved ham, swiss cheese, caramelized onions, house made pickles and stone ground dijon on a French Baguette.
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 Jowl
Bansley Farms pork jowl served with a potato, beet and goat cheese gnocchi finished with bourbon glaze and toasted Arkansas black walnuts.
Chesapeake Bay Crab Fritters
Seasoned moist lump crab, fried and finished with a Creole sauce.
Jumbo Grilled Shrimp
Served with a pickled cabbage and peppers, finished with a ginger glaze.
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 grapes, house made 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.
Kale and Brussel Sprout Salad
Tossed in walnut lemon vinaigrette with romaine, poached pear, dried apricots, walnuts and gorgonzola.
Marinated Heirloom grape tomatoes, fresh mozzarella and basil, drizzled with garlic olive oil and balsamic reduction.
Seafood & Poultry
Pan Seared Lake Superior Walleye
Served over a bed of barley farro, with sautéed bacon leeks and finished with a white wine Dijon sauce.
Fresh Atlantic Salmon
Pan seared and served with Romesco basmati rice, garlic sautéed snow peas finished with a roasted corn and saffron puree.
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.
Sautéed King crab meat, sea scallops, tiger shrimp, house made chicken sausage, arugula, grape tomatoes, crimini and shiitake mushrooms in a sherry, garlic and herb sauce tossed with house made fettuccine.
Pan Seared Chicken
Local Ozark Mountain Poultry supreme chicken breast served with herb roasted red potatoes and sautéed haricot vert finished with a dill pan jus.
Oven Roasted Duck*
Slow roasted duck breast served with balsamic candied brussel sprouts and caraway roasted butternut squash. Finished with an orange bourbon glaze.
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
In Pork Chop-Local Bansley Farms Berkshire pork, lightly rubbed and served with sautéed haricot vert and sweet potato pablano hash, finished with a brandy brown sugar demi glaze. .
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.
It would be your server’s pleasure to tell you about tonight’s featured dessert.
Chocolate Pecan Tart
With Four Roses bourbon ice cream
Key Lime Pie
Finished with lemon curd and berries
Sticky Toffee Cake
A robust rich cake covered in toffee and served warm with a scoop of our house made vanilla bean ice cream.
River Grille Lemon Bread Pudding
Finished with sautéed seasonal berries and topped with brandied anglaise.
Chocolate Espresso Cake
Layered with Kaluha icing
Seasonal Cheese Cake
Ask your server for this seasons availability
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