CHEF FEATURED SPECIALS: 11/30 – 12/06

29
Nov
2018

 

Where craft brews are plentiful and something delicious is always cooking!

Chef Featured Specials: 11/30/18 ~ 12/06/18

APPETIZERS

BBQ Sidewinder Fries
Crispy twisted fries tossed in mesquite seasoning, topped with pulled pork in Jim beam BBQ sauce, nacho cheese sauce, sliced jalapenos, and river house coleslaw |

Balsamic Chicken and Portabella Flat Bread
Hand stretched flat bread topped with grilled chicken, marinated portabella mushrooms, fresh mozzarella, tomatoes, garlic, and extra virgin olive oil drizzled with balsamic reduction, then topped with fresh basil |

Jalapeno Breaded Cheese Cubes
White Wisconsin cheddar cheese tossed in a spicy jalapeno breading, flash fried, and served with cool cucumber ranch dipping sauce |

SANDWICHES & SUCH

New England Shrimp Rolls
Chilled shrimp mixed with diced celery, bell pepper, and seasoned mayo on (2) grilled new England style rolls, served with old bay seasoned fries |

Mahi Mahi Tacos
Fresh diced Mahi dusted with Jamaican jerk seasoning, topped with fresh Pico de Gallo and salsa Verde served on (3) warm tortillas with cilantro lime rice |

Baked Cubano
Our house pulled pork topped with grilled ham, provolone cheese, Dijon mustard, and kosher pickles, baked on a homemade sub roll, served with sweet Maui chips |

KNIFE & FORK

Mushroom and Tequila Sirloin
Char grilled 8 oz center cut sirloin topped with a wild mushroom and tequila butter sauce, served with roasted Brussels sprouts and Yukon mashed potatoes |

Sesame Ahi Tuna Steak
Sesame seed encrusted Ahi tuna, pan seared, and topped with a ginger soy butter. Served with Wasabi mashed potatoes and stir-fried veggies |

Cajun Seafood Enchiladas
Blackened shrimp sautéed with andouille sausage, crab meat, onions, and peppers, wrapped in (2) flour tortillas topped with cheddar jack cheese, finished in the oven, then topped with fresh Pico de Gallo, and served over black bean and corn risotto |

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