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CHEF FEATURE SPECIALS 5/11 ~ 5/18

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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

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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

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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 |

CHEF FEATURE SPECIALS 03/16 ~03/22

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APPETIZERS

Reuben Rolls
Homemade eggrolls stuffed with corned beef, sauerkraut, and swiss cheese fried golden brown served with 1000 island |

Black and Tan Onion Rings
Black and Tan Lager battered onion rings served with horseradish aioli |

Fried Oysters
Fresh shucked oysters dredged in seasoned flour and flash fried served with cocktail sauce and lemon |

SANDWICHES & SUCH

Classic Reuben
Shaved corned beef topped with sauerkraut, swiss cheese, and 1000 island dressing on thick cut marble rye breaded served with fresh cut fries |

Pub Fish Sandwich
Guinness battered fresh haddock filet fried golden brown, served on a toasted brioche roll topped with lettuce, tomato, and tartar sauce served with a side of fresh cut fries |

Jameson Irish Whiskey BBQ Chicken
Chargrilled chicken breast basted with Jameson Irish Whiskey BBQ sauce topped with cheddar jack cheese, sautéed mushrooms, Applewood smoked bacon, lettuce, and tomato on a grilled pretzel roll with a side of Black and Tan onion rings |

KNIFE & FORK

Bangers and Mash
Authentic imported Irish bangers chargrilled and topped with caramelized onion demi-glace served over Yukon mashed potatoes and fresh sautéed peas |

Corned Beef and Cabbage
Braised corn beef simmered with fresh cabbage, carrots, celery, onions, and red skin potatoes garnished with scallions |

Smoked Lamb Shepherd’s Pie
Smoked lamb leg simmered with carrots, onions, and peas in a rich red wine demi-glace topped with smoked gouda mashed potatoes and chives |

CHEF FEATURE SPECIALS 03/02 ~ 03/08

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APPETIZERS

Queso Sticks
Wisconsin cheddar cheese breaded with tri color tortilla chips and flash fries, served with salsa ranch dipping sauce |

Clam Strip Platter
Jumbo clam strips fried golden brown served over fresh cut fries with tabasco cocktail sauce and slaw |

Totchos
One pound of golden brown tater tots topped with nacho cheese, seasoned ground beef, lettuce, Pico de Gallo, salsa, sour cream, and chipotle ranch |

SANDWICHES & SUCH

Portabella Crab Melt
Marinated portabella mushroom cap, chargrilled and topped with Maryland crab meat and melted provolone cheese served on a grilled brioche roll with lettuce, tomato, and pesto mayo with a side of fresh cut fries |

Rueben Burger
Our 7oz steak burger topped with grilled pastrami, swiss cheese, sauerkraut, and 1000 island dressing served on toasted thick cut marble rye bread, served with a side of tater tots |

Mesquite Turkey Cutlet
Fresh turkey breast cutlet dusted with mesquite seasoning, chargrilled and topped with cheddar jack cheese, Applewood bacon, fresh avocado, lettuce, tomato, and chipotle ranch served on a sweet potato brioche roll with a side of fresh cute fries |

KNIFE & FORK

Smothered Ribeye
Cajun dusted chargrilled ribeye topped with smoked tomato salsa, sautéed green bell peppers, onions, mushrooms, and melted cheddar jack cheese served with triple fried red skin potatoes tossed in garlic rosemary butter |

Pan Seared Amber Jack Filet
Fresh Amber Jack filet lightly seasoned with lemon pepper and pan seared served over tomato and parmesan risotto topped with garlic sautéed spinach and balsamic reduction |

Parmesan Pesto Chicken
Fresh chicken breast breaded with panko bread crumbs and shaved parmesan cheese pan fried golden brown served over rotini pasta tossed with asparagus, tomato, and mushrooms finished in a creamy basil pesto sauce |

CHEF FEATURE SPECIALS 02/23 ~ 03/01

APPETIZERS

Smoked BBQ Chicken Quesadilla
Applewood smoked chicken breast basted with Jim beam BBQ sauce tossed with roasted corn, Applewood smoked bacon, and cheddar jack cheese in a crispy grilled tortilla served with house salsa, sour cream, and Pico de Gallo |

Southern Fried Gator Bites
Farm raised gator tail! Buttermilk marinated and dredged in Cajun flour, flash fried, and served with remoulade sauce |

Peel and Eat Shrimp
Fresh gulf shrimp steamed with Yuengling Lager, lemon, and old bay served with house cocktail sauce | ½ lb or 1lb

 

SANDWICHES & SUCH

Smoked Natty Boh Brats and Peppers
House smoked Natty Boh brats sliced and grilled with peppers and onions then topped with our house made marinara sauce and mozzarella cheese served on a fresh homemade sub roll with a side of fresh cut fries |

New England Lobster Rolls
Fresh chopped lobster meat mixed with celery and seasoned mayo served on (2) grilled New England style hotdog rolls with a side of old bay fries |

Pepperoni Pizza Smash Burger
Two 4oz pressed ground brisket and short rib burgers topped with pepperoni, house marinara, and fresh mozzarella cheese on a grilled ciabatta bun with garlic parm fries |

 

KNIFE & FORK

Maryland Crab Raviolis
Tender raviolis stuffed with crab imperial topped with sautéed shrimp, old bay alfredo, and grilled asparagus.  Garlic bread served on the side |

Shrimp Penne
Sautéed shrimp tossed with fresh spinach, mushrooms, and tomatoes tossed with garlic alfredo sauce and penne pasta.  Garlic bread served to the side |

Asian Flat Iron
8oz flat iron steak marinated with soy sauce, ginger, and brown sugar.  Your steak is chargrilled to order, served over veggie and crab fried rice garnished topped with tempura fried sweet and sour shrimp |

CHEF FEATURE SPECIALS 02/02 ~ 02/08

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APPETIZERS

Santa Fe Eggrolls 
Grilled chicken mixed with cheddar jack cheese, black bean and corn salsa, and spices wrapped in a wonton wrapper and flash fried served with house salsa and sour cream |

Bacon Stuffed Jalapeño Poppers
Applewood bacon and cream cheese stuffed jalapeños, breaded and fried golden brown served with cilantro lime ranch dipping sauce |

Mango Jalapeño Smoked Wings
House smoked chicken wings, flash fried and tossed in mango jalapeño buffalo sauce served with celery and carrots and choice of bleu cheese or ranch |

SANDWICHES & SUCH

River House Reuben 
Shaved pastrami topped with melted swiss cheese, 1000 island dressing, and sauerkraut on toasted thick cut marble rye bread served with fresh cut fries |

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

Stuffed Wagyu Burger
Fresh wagyu burger stuffed with cheddar jack cheese and Applewood bacon topped with tomato, balsamic reduction, and arugula served on a grilled ciabatta roll with fresh cut fries |

KNIFE & FORK

Sirloin and Crab Cake
Chargrilled 8oz sirloin steak topped with our house broiled crab cake and scampi butter served over mushroom and spinach risotto |

Shrimp and Crab Enchiladas 
Tortillas stuffed with cheddar jack, gulf shrimp, and Maryland crab meat baked to a golden brown, topped with spicy cheese sauce and sautéed fajita veggies served over black bean and corn rice |

Sesame Ahi Tuna
Black and white sesame seed encrusted ahi tuna seared rare topped with honey sriracha aioli, served with wasabi mashed potatoes and stir-fried veggies |

 

CHEF FEATURED SPECIALS 01/19 ~ 01/25

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APPETIZERS

Queso Sticks
Cheddar cheese sticks breaded with tri-colored tortilla chips, served with house salsa for dipping |

Pub Perogies
Crispy cheddar and potato perogies topped with caramelized onions, Applewood smoked bacon, drawn butter, cheddar jack cheese, and sliced scallions |

Shrimp and Chorizo Mac and Cheese
Spicy chorizo sausage tossed with Cajun grilled shrimp and roasted red peppers in a creamy cheddar and jack cheese sauce with tender rotini pasta topped with bacon and toasted panko bread crumbs |

SANDWICHES & SUCH

Cuban
House pulled pork topped with sliced ham, provolone cheese, dill pickles, and Dijon mustard on a pressed baguette roll with a side of fresh cut fries

BBQ Popcorn Chicken PoBoy
Crispy fried popcorn chicken tossed in our hot honey BBQ sauce topped with lettuce, tomato, pickles, and ranch dressing on a house sub roll with a side of fresh cut fries |

Bistro Burger
Our 7oz steak burger grilled to order and topped with Applewood smoked bacon, bleu cheese crumbles, crimini mushroom demi-glace, garlic sautéed spinach, and grilled tomatoes served on a toasted ciabatta roll with a side of fresh cut fries |

KNIFE & FORK

Blackened Ribeye
Cajun spiced, and chargrilled ribeye topped with bourbon cream sauce and beer battered onion rings served over Yukon mashed potatoes and steamed broccoli |

Fireball Whiskey BBQ Salmon
Chargrilled Scottish salmon filet basted with Fireball BBQ sauce served over crab and pineapple fried rice |

Shrimp and Scallop Penne
Pan seared sea scallops sautéed with shrimp, spinach, tomatoes, and mushrooms tossed with penne pasta simmered in a roasted garlic alfredo sauce. Served with garlic toast points |

CHEF FEATURE SPECIALS 01/05 ~ 01/11

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SCRATCH KITCHEN HORS D’OEUVRES

Cuban Egg Rolls
Hand crafted egg rolls stuffed with pulled pork, julienne ham, swiss cheese, kosher pickles, and shredded cabbage served with honey mustard |

Smoked Salmon and Bacon Garlic Bread
Our house made sub roll split and topped with mozzarella cheese, house smoked salmon, Applewood bacon, and tomatoes baked golden brown, garnished with fresh spring mix and balsamic reduction |

Peel and Eat Shrimp
Fresh gulf shrimp steamed with Yuengling lager, lemon, and old bay served with cocktail sauce | ½ lb or 1lb

 

SANDWICHES & SUCH

Turkey Bacon Avocado Monte Cristo
Thinly sliced smoked turkey topped with Applewood smoked bacon, provolone cheese, fresh avocado, and honey mustard on sourdough bread dipped in egg batter and grilled. Served with a side of fresh cut fries |

Blackened Swordfish Tacos
Cajun seasoned grilled swordfish topped with chipotle slaw and Pico de Gallo served on (3) warm flour tortilla with a side of cilantro lime rice |

Korean BBQ Steak Wrap
Chargrilled strip steak basted with Korean BBQ sauce, topped with grilled peppers, onions, crisp romaine lettuce, and cheddar jack cheese wrapped in a warm flour tortilla served with crispy tater tots |

 

KNIFE & FORK

Venison Sheppard’s Pie
Fresh ground New Zealand venison meat simmered with carrots, mushrooms, onions, and fresh peas in a merlot demi-glace topped with Yukon mashed potatoes and scallions |

Creole Grouper
Fresh Florida grouper dredged in corn meal, fried golden brown, and topped with sautéed creole shrimp served over andouille sausage hash |

Rack of Lamb
Chargrilled 8oz rack of lamb brushed with Dijon mustard, finished with bread crumbs, then broiled and served with loaded potato pancakes and steamed broccoli |