CHEF FEATURE SPECIALS 11/3 ~ 11/9

03
Nov
2017

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APPETIZERS

Southwest Chicken Eggrolls 
Grilled chicken, cheddar jack cheese, black beans, corn, and roasted peppers wrapped in (3) crispy wontons served with sour cream and salsa |

Spicy Pickle Fries
Sliced dill pickle “fries” hand breaded in spicy panko bread crumbs, flash fried, and served with island horsey sauce |

Blackened Shrimp Tostadas
Cajun spiced grilled shrimp and chipotle lime slaw on crisp tortillas topped with salsa Verde and Pico de Gallo |

SANDWICHES & SUCH

River House French Dip
Thinly sliced roast beef grilled with caramelized onions topped with melted provolone cheese served on our house baked sub roll with garlic herb Au jus and hand cut fries |

Pepperoni Pizza Smash Burger
Two 4oz brisket and short rib burgers topped with house pizza sauce, whole milk mozzarella cheese, and pepperoni served on a toasted ciabatta roll with a side of garlic parmesan fries |

Crispy Florida Grouper Wrap
Fresh Florida grouper cutlets hand breaded in panko, flash fried, and topped with crisp romaine lettuce, pineapple Pico de Gallo, cheddar jack cheese, and chipotle ranch wrapped in a warm chipotle tortilla served with River House pasta salad |

KNIFE & FORK

Maryland Blue Crab Raviolis
Tender raviolis stuffed with ricotta and premium crab meat topped with sautéed shrimp and pan seared scallops finished with carbonara sauce, fresh peas, and Applewood smoked bacon |

Veal Scaloppini
Pan seared flour dusted veal cutlet topped with sautéed mushrooms and shallots finished in a brandy cream sauce served over Yukon mashed potatoes and chef veggies |

Smothered Chipotle Ribeye
Chargrilled 12oz center cut ribeye topped with sautéed mushrooms, onions, bell peppers, chipotle peppers, and melted cheddar jack cheese served with fresh cut fries |

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