Lunch Menu
Burgers
Steak Burger
Choice of Swiss, cheddar, pepper jack, provolone or bleu cheese.
Bacon Bleu Cheese Burger
Bacon Cheddar Over Easy Burger
Mushroom Swiss Burger
Steak Burger on Herb Potato Cake with Wild Berry Bourbon Sauce
Sandwiches
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.
Traditional Club
Smoked turkey breasts, local Bansley Farms smoked ham, house made bacon on toasted Ozark Natural Bread cranberry walnut sourdough bread with lettuce, tomato and avocado mayo.
The Double Smoked
Layered smoked chicken, pulled pork and cole slaw, topped with barbeque sauce and crispy onion strings. Served on Ozark Natural Bread toasted brioche bun.
Chicken Cordon Bleu
Hand battered chicken breast and shaved honey glazed pit ham, served open faced with a rich mornay sauce and Swiss cheese.
Hot Ham Sandwich
Bansley Farms smoked ham and house made bacon on toasted Ozark Natural Bread garlic parmesan sourdough bread topped with melted River Grille pimento cheese.
Reuben Sandwich
House made pastrami, Bavarian sauerkraut and Swiss cheese served on a toasted marbled rye bread with remoulade sauce.
Steak Sandwich
Grilled steak sliced and served on a toasted focaccia hoagie, topped with caramelized onions and melted blue cheese crumbles.
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
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.
Seafood Salad
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.
Sides
French Fries or Sweet Potato Fries
Potato Chips
Sautéed Vegetables
Yukon Gold Jalapeno Potato Salad
Cole Slaw
Guinness and Jalapeño Battered Onion Rings
Fresh Seasonal Fruit
Dinner Menu
Appetizers
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 lemon rosemary hollandaise.
Jumbo Grilled Shrimp
Served with fried polenta bites and finished with an andoullie cream sauce.
Bronzed Sea Scallops
Served with an apple quinoa and mint gazpacho sauce.
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.
Charcuterie Board
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.
Caprese
Marinated Heirloom grape tomatoes, fresh mozzarella and basil, drizzled with garlic olive oil and balsamic reduction.
Seafood & Poultry
Fresh Halibut
Pan seared and served with a warm quinoa salad of kale, peas, carrots, shallots, garlic and herbs. Topped with a tomato bacon jam.
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.
Shellfish Pasta
Sautéed scallops, shrimp, clams, house made chicken andoullie and cherry tomatoes tossed with handmade spinach fettuccine in a carbonara sauce with fresh parmesan.
Pan Seared Chicken
Local Ozark Mountain Poultry supreme chicken breast served with herb roasted red potatoes and sautéed haricot vert finished with a creamy dill pan jus.
Oven Roasted Duck*
Slow roasted duck breasts served with a purple cauliflower puree and glazed baby yellow carrots. Finished with a root beer gastrique.
Steaks
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
Bison Tenderloin
Served with blue cheese mashed potatoes and finished with a wild berry bourbon sauce.
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 garlic herb mashed potatoes, 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.
Side Dishes
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
Season Vegetables
Shiitake, Crimini and Button Mushrooms in a Burgundy Butter Sauce
Dessert
Dessert
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
Sticky Toffee Cake
A robust rich cake covered in toffee and served warm with a scoop of our house made vanilla bean ice cream.
Chocolate Espresso Cake
Layered with Kaluha icing
Seasonal Cheese Cake
Ask your server for this seasons availability
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