Latest

CHEF FEATURE SPECIALS 10/19 ~ 10/25

APPETIZERS

Buffalo Chicken Totchos
1lb crispy tater tots topped with buffalo pulled chicken, nacho cheese sauce, blue cheese crumbles, jalapeno and scallions drizzled with ranch and house buffalo sauce |

Ahi Tuna Tostadas
Lightly blackened and seared rare Ahi tuna served over Asian slaw garnished with crispy wontons, sesame seeds, wasabi, siracha and balsamic reduction |

Shark & Shrimp Ceviche
Fresh Mako shark and gulf shrimp marinated in citrus juice and tossed with fresh garden veggies. Served with crispy corn tortilla chips for spooning |

SANDWICHES & SUCH

BBQ Brisket Melt
House slow smoked brisket basted with our Jim beam BBQ sauce topped with apple wood smoked bacon, cheddar, provolone cheese, and caramelized onions served on grilled sourdough served with fresh cut fries |

Alligator Tacos
Farm raised alligator tail meat marinated and tossed in Cajun flour, flash fried, and topped with shredded cabbage, roasted corn, and cheddar jack cheese topped with smoked salsa served on 3 warm tortillas with dirty rice |

Greek Gyro
Grilled lamb topped with lettuce, tomato, onion, and tzatziki sauce served on a char-grilled pita and served with fresh cut fries |

KNIFE & FORK

Chipotle Chicken Enchilada
Shredded chicken breast simmered in a chipotle tomato sauce topped with cheddar jack cheese, baked in flour tortillas, then topped with chorizo cheese sauce and served over black bean and corn risotto |

Smoke House Lasagna
Lasagna noodles layered with smoked beef brisket, pulled pork, apple wood bacon, ricotta, and mozzarella cheese finished in a BBQ marinara sauce and baked to protection|

Mesquite Grilled Swordfish
Mesquite seasoned, and char-grilled sword fish served with bacon & scallion potato cakes and garlic wilted spinach drizzled with balsamic reduction |

CHEF FEATURE SPECIALS 10/12 ~ 10/18

Image may contain: food

APPETIZERS

Large Easy Peel Shrimp
Fresh tiger shrimp steamed with Yuengling lager, old bay, and fresh lemon | 1lb or 1/2lb

Jalapeno Poppers
Jalapeno peppers stuffed with sharp cheddar cheese, breaded, golden fried, and served with cucumber cilantro ranch dipping sauce |

Shrimp-N-Bacon Tater Tangles
Giant tater tots blended with shrimp and applewood smoked bacon, served with a roasted red pepper bistro sauce |

 

SANDWICHES & SUCH

Fish Tacos
Blackened tilapia filet topped with fresh mango salsa, drizzled with chipotle ranch, and served on 3 warm flour tortillas with cilantro lime rice to the side|

Southern Fried Chicken Sliders
A pair of marinated mini chicken cutlets dredged in Cajun ranch flour, fried golden brown, and topped with spicy mayo and pickles served on grilled pretzel rolls with Cajun fries |

Sicilian Burger
Our 7oz steak burger topped with grilled pepperoni, salami, marinara, and provolone cheese topped with fried Mozza Luna served on a grilled ciabatta roll with a side of fresh cut garlic parmesan fries to compliment |

 

KNIFE & FORK

Smoked Bacon Wrapped Pork Chop
Brown sugar, whiskey, and honey brined bone in pork chop wrapped with apple wood bacon, slow smoked, and topped with fresh apple and chipotle chutney. Served with blue cheese scalloped potatoes and steamed broccoli|

Cajun Salmon
Blackened salmon, char grilled and topped with roasted corn and shrimp ragout, served over andouille sausage risotto|

Pepper Crusted Ribeye
Black peppercorn encrusted and pan fried 12oz rib eye steak topped with cremini mushroom demi glace. Served with steak cut fries and chef veggies |

CHEF FEATURE SPECIALS 10/05 ~ 10/11

Image may contain: 1 person, food

APPETIZERS

Southern Fried Oysters
Fresh shucked Oysters dredged with Cajun spiced flour, flash fried, and served with creole tartar sauce |

Crab Rangoons
Crispy wontons stuffed with crab and cream cheese, fried golden, and served with sesame cilantro soy sauce for dipping |

Camp Fire Pork Wings
Slow smoked mini pork shanks finished on the char grill and basted with house whiskey BBQ sauce. Served over seasoned waffle cut fries |

SANDWICHES & SUCH

French Dip
Thinly sliced roast beef top round, grilled with caramelized onions, topped with melted provolone cheese, and served on our house made sub roll served with garlic herb au jus and fresh cut fries |

BBQ Skirt Steak
Marinated and char-grilled skirt steak drizzled with citrus chipotle BBQ sauce topped with fresh guacamole, Pico de Gallo, cheddar jack cheese, and shredded lettuce wrapped in a warm chipotle tortilla served with fresh cut fries |

Ahi Tuna Burger
Freshly diced ahi tuna marinated with soy scallions and ginger hand pressed into a 6 oz burger, lightly blackened, and served on a grilled ciabatta roll topped with sriracha wasabi mixed greens and tomato. Fresh cut fries served to the side |

KNIFE & FORK

Smoked Ribeye
12 oz slow smoked ribeye steak finished on the char grill and topped with blue cheese and herb butter. Served with twice baked potatoes and roasted broccoli |

Jamaican Red Snapper
Jerk seasoned, and char-grilled snapper topped with fresh mango salsa served over zucchini noodles and coconut pineapple risotto |

Parmesan Encrusted Tilapia
Shaved parmesan breaded tilapia filet, pan fried golden brown, served over spaghetti tossed with roasted peppers, cremini mushrooms, and creamy pesto sauce drizzled with balsamic reduction |

CHEF FEATURE SPECIALS 09/28 ~ 10/4

APPETIZERS

Buffalo Calamari
Fresh calamari marinated with banana peppers, dredged in seasoned flour, flash fried, tossed in buffalo sauce, and topped with blue cheese crumbles.
Served with ranch and veggie sticks |

Smoked Chicken Quesadilla
House smoked hickory chicken breast topped with applewood bacon, caramelized onions, cheddar jack cheese, and Jim beam BBQ sauce folded in a flour tortilla then grilled. Served with sour cream and house salsa |

New Orleans BBQ Shrimp
1 Dozen fresh tiger shrimp simmered in our New Orleans style BBQ, and served over white rice garnished with fresh chopped scallions |

SANDWICHES & SUCH

Chipotle Ranch Chicken Tacos
Shredded chicken breast simmered with chipotle peppers and ranch seasoning topped with Pico de Gallo, cheddar jack cheese, fresh avocado, and chipotle ranch drizzle served on 3 warm flour tortilla accompanied by cilantro lime rice |

Creole Shrimp Salad Pita
Grilled and chilled shrimp mixed with celery roasted peppers and creole mayo topped with Provolone cheese, shredded lettuce, and tomato served on a char-grilled pita bread with Cajun fries|

Bavarian Chicken Sandwich
Char grilled chicken topped with grilled ham, provolone cheese, honey mustard sauce, lettuce and tomato on a grilled pretzel roll with fresh cut fries |

KNIFE & FORK

Seafood Jambalaya
Pan seared sea scallops tossed with shrimp, crawdads, crab meat, and Andouille sausage simmered in our mild vegetable tomato sauce topped with white rice and scallions |

Strip Steak & Cake
12 oz grilled strip steak topped with house broiled crab cake and lemon butter. Served with Yukon mashed potatoes and grilled asparagus |

CHEF FEATURE SPECIALS 07/20 ~ 07/26

APPETIZERS

En Salata Caprese
Fresh buffalo mozzarella layered with heirloom tomatoes and fresh basil drizzled with balsamic reduction and basil infused olive oil |

Sweet Chili Shrimp Skewers
Fresh gulf shrimp skewered with fresh pineapple, chargrilled and drizzled with sweet chili sauce served over white rice |

River House Buffalo Chicken Dip
Shredded chicken breast simmered with cream cheese, bleu cheese, and cheddar jack cheese sauce finished with buffalo sauce served with soft pretzel sticks and veggie sticks |

SANDWICHES & SUCH

Maryland Shrimp Salad Wrap
Chilled shrimp mixed with diced celery, bell pepper, and old bay mayo topped with lettuce, tomato, and provolone cheese wrapped in a chipotle tortilla, served with old bay fries |

Mako Shark Tacos
Fresh diced Mako shark, lightly blackened and grilled topped with mango salsa, shredded cabbage, and chipotle ranch served on (3) warm tortillas with a side of cilantro lime rice |

Brunch Burger
Our 7oz steak burger chargrilled to order topped with smoked gouda cheese, caramelized onions, applewood bacon, fried egg, tobasco mayo, lettuce, and tomato served on a grilled brioche roll with a side of fries |

KNIFE & FORK

Black and Bleu Delmonico
Blackened 12oz Delmonico steak chargrilled to order, topped with a bleu cheese demi-glace served with roasted red skin potatoes and sautéed chef veggies |

Shrimp and Chorizo Pasta
Sautéed gulf shrimp simmered with chorizo sausage, roasted peppers, spinach, and mushrooms finished with white wine, and a touch of cream tossed with spaghetti, served with garlic bread |

Chicken Enchiladas
Pulled chicken simmered in chipotle tomato sauce topped with cheddar jack cheese wrapped in a corn tortilla topped with salsa Verde and cheddar jack cheese, baked to perfection and served over black bean and corn rice |

CHEF FEATURE SPECIALS 06/01~06/06

APPETIZERS

 

Crab Rangoon
Cream cheese and crab stuffed wontons flash fried garnished with scallions served with honey sriracha aioli |

Tex Mex Tots
Crispy fried tater tots topped with chorizo sausage, carne asada steak, nacho cheese, sour cream, Pico de Gallo, jalapeños, cilantro, and drizzled with chipotle ranch |

Crab Mac and Cheese
Tender rotini pasta tossed in a creamy crab and old bay cheese sauce topped with toasted panko bread crumbs and applewood smoked bacon |

 

SANDWICHES & SUCH

 

Wagyu Pit Beef
Fresh wagyu beef top round rubbed with our house seasoning chargrilled and slow smoked, topped with cheddar cheese, tiger sauce, and crispy onion straws served on a toasted ciabatta roll with a side of fresh cut fries |

Double Smash Burger
A custom bland of short rib and brisket burgers hand pressed and topped with provolone and cheddar cheese, onion bacon jam, lettuce, and tomato served on a grilled brioche roll with a side of tater tots |

Hot Dog Slider Trio
Three all beef chargrilled hot dog sliders one topped with sauerkraut and mustard, B the second nacho cheese and bacon, and the third topped with avocado and Pico de Gallo served with a side of fresh cut fries |

 

KNIFE & FORK

 

Braised Veal Short Ribs
Fresh fork tender short rib braised in a merlot demi glaze served over Yukon gold mashed potatoes and sautéed chef veggies |

Jamaican BBQ ½ Rack and Shrimp
Our slow roasted fall off the bone baby back ribs basted with a robust Jamaican jerk BBQ sauce topped with a chargrilled shrimp skewer served with Yukon mashed and sautéed sweet corn and bacon |

Seared Parmesan Sea Scallops
Jumbo U-10 sea scallops topped with broiled parmesan cheese served over parmesan tomato risotto and sautéed zucchini drizzled with balsamic reduction |

CHEF FEATURE SPECIALS 5/11 ~ 5/18

Image may contain: food

APPETIZERS

Shrimp Pot Stickers
Crispy wontons stuffed with shrimp and shredded veggies fried golden brown served with sweet and sour sauce | 1

BBQ Bacon Wrapped Scallops
Fresh jumbo sea scallops wrapped with applewood smoked bacon broiled to perfection, drizzled with Jim Beam BBQ sauce and served over broccoli slaw |

Coconut Chicken Satays
Panko and coconut breaded chicken skewers flash fried and topped with strawberry salsa served with strawberry daiquiri dipping sauce |

SANDWICHES & SUCH

Cranberry Walnut Chicken Salad Pita
Slow roasted chopped chicken breast mixed with dried cranberries, candied walnuts, diced celery, and citrus mayo served on a chargrilled pita topped with provolone cheese, lettuce, and tomato served with fresh cut fries |

Smoked Prime Rib French Dip
House rubbed and smoked prime rib, shaved thin topped with caramelized onions and melted provolone cheese served on a house made sub roll served with garlic herb beef au jus and fresh cut fries |

Blackened Salmon Tacos
Fresh Scottish salmon blackened, served over pineapple salsa and drizzled avocado crème served on (3) warm tortillas with a side of cilantro lime rice |

KNIFE & FORK

Crab Imperial Stuffed Lobster Tail
Maine lobster tail stuffed with Maryland crab imperial, broiled golden brown topped with scampi sauce served over creamy parmesan risotto accompanied by grilled asparagus |

Tequila Lime Scallops
Pan seared U-10 sea scallops topped with tequila lime butter served over black bean and corn risotto and grilled asparagus |

Filet and Shrimp
Chargrilled 6oz bistro filet topped with pesto shrimp and balsamic reduction served over Yukon gold mashed potatoes and sautéed zucchini and roasted peppers |

CHEF FEATURE SPECIALS 04/13 ~ 04/19

Image may contain: food

Come celebrate our summer drink menu!

APPETIZERS

Smoked Gouda Shrimp and Grits
Blackened shrimp in a creole sauce served over creamy smoked gouda grits garnished with scallions |

Fried Buffalo Chicken Raviolis
Breaded raviolis stuffed with diced buffalo chicken, ricotta, and bleu cheese served with garlic ranch buffalo sauce, celery, carrots, and bleu cheese |

Smoked Chicken Nachos
House smoked chicken breast, nacho cheese, Applewood smoked bacon, lettuce, tomato, and banana peppers served on a mound of fresh fried tortilla chips topped with sour cream and chipotle ranch |

 

SANDWICHES & SUCH

BBQ Sriracha Pulled Salmon
Citrus poached “pulled” salmon finished with sriracha BBQ sauce topped with sesame slaw served on a grilled sweet potato brioche roll with a side of fresh cut fries |

Soft Shell Crab Sandwich
Cornmeal dusted soft shell crab flash fried and topped with lettuce, tomato, and house tartar sauce served on a grilled ciabatta roll served with old bay fries |

Blackened Mahi Mahi Fish Tacos
Fresh diced mahi mahi dusted with Cajun spices and grilled topped with mango salsa and chipotle ranch served on (3) warm flour tortillas with a side of cilantro lime rice|

 

KNIFE & FORK

General Tso’s Salmon
Sesame tempura battered salmon tossed in General Tso’s sauce served over pineapple and crab fried rice |

Bourbon Bacon Filet Mignon
Center cut 8oz filet chargrilled to order topped with bourbon bacon glaze served with Yukon gold mashed potatoes and chef veggies |

Cajun Shrimp and Scallop Pasta
Sea scallops and gulf shrimp Cajun dusted and chargrilled served over rotini pasta tossed with sautéed peppers, onions, and mushrooms in a creamy Cajun alfredo sauce served with garlic bread |

CHEF FEATURE SPECIALS 03/30 ~ 04/05

Image may contain: food

APPETIZERS

BBQ Burnt End Fries
Double smoked beef brisket tips served over fresh cut fries topped with melted cheddar jack cheese, blackberry brandy BBQ sauce, banana peppers, pickled onions, and scallions |

Double Fried Deviled Eggs
Panko breaded hard boiled egg whites topped with deviled crab, cilantro, and avocado |

Honey Sriracha Chicken Quesadilla
Grilled chicken tossed in honey sriracha sauce topped with grilled peppers, onions, and cheddar jack cheese grilled in a flour tortilla served with sour cream and salsa |

SANDWICHES & SUCH

Smoked Brisket Tacos
House smoked beef brisket topped with Pico de Gallo, shaved cabbage, cheddar jack cheese, and salsa Verde served on (3) grilled tortillas served with cilantro lime rice |

Lamb Gyro
Smoked leg of lamb thinly sliced & topped with tzatziki sauce, lettuce, tomato, and onion served on a grilled pita with a side of fresh cut fries |

Bistro Burger
Our 7oz black angus steak burger grilled to order topped with smoked gouda cheese, grilled tomatoes, wilted spinach, crispy prosciutto, and balsamic reduction served on a grilled ciabatta roll with a side of garlic parmesan fries |

KNIFE & FORK

River House Jambalaya
Sautéed chicken, shrimp, andouille sausage, and crawdads simmered in a spicy tomato and vegetable broth served over white rice garnished with scallions |

Easter Ham Steak Dinner
Thick cut ham steak chargrilled and topped with warm pineapple chutney served with smoked gouda scalloped potatoes and steam broccoli |

Arctic Char
Pan seared crispy skin arctic char topped with sweet and sour red pepper sauce served with Yukon gold mashed and sautéed gingered carrots |

OLD BAY SUNDAY | ENDLESS CRAB LEGS!

Enjoy them by the cluster just $9 or go hard on the ALL YOU CAN EAT SEAFOOD FEAST where you can mix-n-match however the taste buds desire!

Your ENDLESS options are as follows: Canadian or Alaskan Snow Crab Clusters (We do not use “Russian” product), Tender Jumbo Clam Strips, Old Bay Steamed Jumbo Shrimp, House Fried Chicken, Corn on The Cob, “R” Potato Salad, and Golden Fried Hush Puppies served with Honey Sriracha for dipping!

CHEF FEATURE SPECIALS 03/23 ~ 03/29

APPETIZERS

Pub Pierogies
Crispy cheddar and potato stuffed perogies sautéed with caramelized onions, bacon, and butter topped with cheddar jack cheese and scallions |

Buffalo Calamari
Fresh calamari marinated with banana peppers dredged in seasoned flour and flash fried, tossed in a mild buffalo sauce topped with bleu cheese crumbles served with veggies sticks and ranch |

Sesame Ahi Tuna
Black and white sesame seed encrusted ahi tuna seared rare served over Asian slaw garnished with sriracha, balsamic reduction, and crispy wontons |

 

SANDWICHES & SUCH

Salmon Burger
Fresh Scottish salmon burger lightly blackened topped with basil pesto mayo, Applewood bacon, lettuce, and tomato served on a toasted brioche roll with a side of fresh cut fries |

Shrimp and Chorizo Tacos
Jamaican jerk seasoned shrimp paired with spicy chorizo sausage topped with pineapple Pico de Gallo and chipotle ranch sauce served on (3) warm flour tortillas with a side of cilantro lime and coconut rice |

Turkey Avocado Wrap
Blackened turkey cutlet topped with romaine lettuce, black bean and corn salsa, cheddar jack cheese, avocado, salsa, and sour cream all wrapped in a chipotle tortilla served with fresh cut fries |

 

KNIFE & FORK

Louisiana Seafood Boil
One pound of snow crab legs, a ½ dozen of shrimp, and a ½ dozen of clams broiled with andouille sausage, corn on the cob, red skin potatoes, Cajun seasoning, old bay, and white wine |

NY Strip and Shrimp
Chargrilled center cut 12oz NY strip steak topped with grilled shrimp scampi served with Yukon mashed potatoes and chef veggies |

BBQ Mahi Mahi
Mesquite seasoned fresh mahi filet chargrilled and drizzled with Jim Beam BBQ sauce topped with crispy onion straws served over roasted corn and rice pilaf |