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CHEF FEATURE SPECIALS 03/03 ~ 03/09

APPETIZERS
Queso Sticks
Sharp Vermont cheddar breaded in tricolor tortilla chips and flash fried, served with salsa ranch dipping sauce |

Riverhouse Crab Fries
Crispy hand cut fries dusted with old bay and topped with creamy three cheese crab sauce, garnished with scallions |

Cajun Shrimp Quesadilla
Blackened grilled shrimp topped with roasted corn salsa and cheddar jack cheese, grilled on a crispy tortilla, served with sour cream and salsa |

SANDWICHES & SUCH
Pork Belly Tacos
Slow roasted pork belly seasoned with cinnamon and chipotle rub, topped with queso fresco, fresh watermelon, cilantro, sliced radish, and drizzled with sriracha lime, served on (3) warm flour tortillas with a side of Spanish rice |

Hawaiian Luau Smash Burger
Jerk spiced 8oz short rib and brisket burger, chargrilled and topped with grilled ham, pineapple, and swiss cheese. Served on a grilled ciabatta roll with a side of Cajun fries |

Lemon Pepper Shrimp Gyro
Lemon pepper grilled shrimp served on warm pita bread topped with lettuce, tomato, onion, and tzatziki sauce, served with fresh cut fries

KNIFE & FORK
General Tso’s Salmon
Tempura battered salmon tossed with stir fried carrots, mushrooms, broccoli, and cabbage served over shrimp fried rice |

Smoked Salmon Risotto with Scallops and Shrimp
Pan seared sea scallops paired with sautéed shrimp, finished in herb and citrus butter, served over creamy risotto tossed with spinach and smoked salmon |

Parmesan Tilapia
Panko and parmesan pan fried tilapia topped with pesto shrimp and served over risotto primavera |

Don’t miss OLD BAY SUNDAY ~ ENDLESS CRAB LEGS! Enjoy them by the cluster just $6.75 or ALL YOU CAN EAT just $33.95| rsvp recommended ~ while supplies last | 717-930-8700

CHEF FEATURE 02/24 ~ 03/02

~ MARDI GRAS INSPIRED ~

APPETIZERS

Oysters on the Half Shell
Fresh shucked Chesapeake Bay oysters, served with champagne mignonette

Shrimp Etouffee
Tender gulf shrimp simmered with creole sauce, served over dirty rice

Crab and Crawdad Dip
Warm and spicy cheese dip mixed with lump crab meat and fresh crawdad tails, served with toasted baguette and tortilla chips

SANDWICHES & SUCH

Shrimp Po’Boy
Corn meal breaded shrimp, flash fried and topped with lettuce, tomatoes, pickles, and remoulade sauce on a toasted baguette served with Cajun fries

Southern Fried Chicken Sliders
Marinated chicken breast medallions dredged in seasoned flour and fried golden brown, served on (3) mini brioche rolls with spicy mayo and pickles, onion rings served to the side

Muffuletta
Fresh baguette layered with smoked ham, salami, capicola, swiss cheese, olive relish, and vinaigrette dressing, served with Cajun fries

KNIFE & FORK

Seafood Jambalaya
Pan seared scallops paired with sautéed shrimp, crawdads, and lump crab meat simmered with The Holy Trinity and a mild tomato broth, served over dirty rice

Creole Salmon Cakes
Fresh house made salmon cakes pan seared and topped with Dijon cream sauce and lump crab meat served over Cajun red skin potatoes and steamed broccoli

Blackened Catfish
Cajun spiced catfish filet, chargrilled and served with creole tartar sauce, dirty rice and bacon braised collared greens

CHEF FEATURE SPECIALS 02/17 ~ 02/23

APPETIZERS

Chicharron
Warm crispy fried to order house made pork rinds, dusted with buffalo seasoning, served with sriracha ranch dipping sauce

Gator Bites
Marinated farm raised gator tail meat dredged in Cajun ranch flour and flash fried, served with red pepper pesto

Smoked Salmon and Shrimp Deviled Eggs
Classic deviled eggs stuffed with smoked salmon mousse and topped with spiced chilled shrimp and saffron aioli

SANDWICHES & SUCH

Greek Festival Gyro
Lightly grilled lamb served on warm pita bread topped with lettuce, tomato, shaved onions, and tzatziki sauce. Served with fresh cut fries

Crispy Buffalo Chicken Melt
Fried chicken cutlet tossed in our sissy wing sauce, topped with bleu cheese crumbles, bacon, tomato, and ranch dressing served on a provolone and sour dough grilled cheese with a side of fresh cut fries

Portabella Shrimp Wrap
Grilled portabella mushrooms paired with grilled shrimp topped with roasted corn salsa, cheddar jack cheese, shredded lettuce, and chipotle ranch all wrapped in a flour tortilla, served with fresh cut fries

KNIFE & FORK

Blackened Florida Grouper
Fresh Cajun dusted seared Florida grouper served with chorizo risotto cakes, sautéed spinach, and black bean puree

Two Filet Medallions Papardelle
Two 4oz chargrilled filet mignon medallions, served over pappardelle pasta simmered in a bleu cheese demi glaze with sautéed zucchini, mushrooms, and tomatoes

Bayou Shrimp Gumbo
Gulf shrimp simmered with andouille sausage and a mild veggie broth, served over white rice.

CHEF SPECIALS 02/10 ~ 02/16

APPETIZERS

Southern Fried Oysters
Fresh shucked oysters dredged in seasoned flour and flash fried. Served with saffron aioli

Ahi Tuna Sashimi
Fresh ahi tuna sesame seared rare. Served over wakame salad and roasted corn salsa and drizzled with sriracha and balsamic reduction

Coconut Shrimp
Panko and coconut breaded gulf shrimp fried golden brown, garnished with strawberry salsa, and served with strawberry daiquiri dipping sauce

SANDWICHES & SUCH

Portabella Crab Melt
Marinated portabella mushroom cap topped with Maryland crab meat and melted provolone cheese, served on a toasted brioche roll, topped with pesto mayo, lettuce, and tomato, and served with Old Bay fries

Berry Chicken Wrap
Chargrilled chicken topped with romaine lettuce, fresh strawberries, shredded coconut, and raspberry vinaigrette and served with River House pasta salad

Crab Cake Sliders
Two (2) petite jumbo lump crab cakes on toasted brioche rolls with tartar, lettuce, and tomato and served with Old Bay fries

KNIFE & FORK

Cocoa Scallops
U-10 scallops dusted with Hershey’s Cocoa Powder, pan seared, and served over white chocolate risotto and grilled asparagus

Lobster Oscar
Split grilled lobster tail topped with colossal crab, lemon cream sauce, and grilled asparagus, and served over cilantro coconut rice

Steak and Cake
Chargrilled 6oz filet mignon topped with roasted red pepper puree, paired with a jumbo lump crab cake, and served over Yukon gold mashed and grilled asparagus

CHEF SPECIALS 2/3 ~ 2/9

APPETIZERS

Carne Asada Nachos
Fresh corn tortilla chips topped with marinated grilled steak, nacho cheese, lettuce, tomatoes, salsa, sour cream, jalapeños, and drizzled with chipotle ranch

Southwest Chicken Boatloaders
Breaded crispy chicken planks stuffed with cheddar jack cheese, chorizo, and black bean and corn salsa, served with salsa ranch

Ahi Tuna Tostadas
Seared rare Ahi tuna served on crisp tortillas topped with Pico de Gallo and honey chipotle slaw, drizzled with wasabi creme and soy reduction

SANDWICHES & SUCH

The Godfather
Our version of an Italian sub, sliced ham, salami, prosciutto, pepperoni, and provolone stacked on our house made roll topped with lettuce, tomatoes, onions, banana peppers, shaved parmesan cheese, and pesto vinaigrette. Served with sweet Maui onion chips

New York Pastrami
Shaved pastrami lightly grilled and piled high on thick cut rye bread, topped with provolone, swiss cheese, horseradish sauce, and vinegar slaw. Served with a side of fresh cut fries

BBQ Piggyback Burger
Grilled steak burger topped with Carolina BBQ pulled pork, bacon, cheddar cheese, and crisp onion straws served on a grilled ciabatta bread with a side of fresh cut fries

KNIFE & FORK

Shrimp & Scallop Pappardelle
Pan seared sea scallops paired with sautéed shrimp tossed with Roma tomatoes, julienned zucchini, white wine, and lemon served over fresh pappardelle pasta with a side of garlic bread

Balsamic Filet Mignon
Center cut 8oz filet chargrilled and drizzled with balsamic reduction served over tomato and crab risotto, topped with fried onion straws and spinach

BBQ Ribs & Shrimp
Half rack of our slow roasted baby back ribs, paired with a chargrilled gulf shrimp skewer basted with our house Jim Beam BBQ, served with chef veggies and Yukon gold mashed potatoes

CHEF FEATURE SPECIALS 1/27 ~ 2/02

APPETIZERS

Poblano Peppers
Roasted poblano peppers stuffed with cheddar jack cheese lightly breaded and flash fried, served with sriracha ranch for dipping

Applewood Bacon Scallops
Fresh U-10 scallops wrapped in Applewood bacon and broiled golden brown served with spicy cilantro mayo

Garlic Shrimp and Asparagus Risotto
Sautéed garlic gulf shrimp mixed with creamy Parmesan risotto, fresh asparagus, and basil, garnished with fresh Parmesan and roasted peppers

SANDWICHES & SUCH

Grilled Salmon BLT Wrap

Chargrilled Scottish salmon topped with crisp Applewood bacon, Roma tomatoes, romaine lettuce, and spicy cilantro mayo wrapped in a spinach tortilla, served with fresh cut fries

Classic Chicken Cordon Bleu
Chargrilled chicken breast basted with honey mustard sauce and topped with grilled ham and Swiss cheese served on a toasted brioche roll, with lettuce and tomato, fresh cut fries served to the side

Veal Parm Sliders
Crispy breaded veal cutlet topped with house marinara and mozzarella cheese served on a toasted fresh baked sub roll with garlic parm fries

KNIFE & FORK

Shrimp Pesto Pasta
Gulf shrimp sautéed with tomatoes, mushrooms, artichoke hearts, and garlic simmered in a creamy basil pesto sauce tossed with cavatappi pasta and garlic bread to the side

Tilapia and Crab Cake
Lemon pepper grilled tilapia topped with a broiled crab cake and scampi sauce served over rice pilaf and grilled asparagus

Delmonico Steak
Center cut 12oz chargrilled Delmonico topped with bleu cheese demi glaze with Yukon gold mashed potatoes and steamed broccoli

CHEF FEATURE SPECIALS 1/13 ~ 1/19

Featuring:

Shrimp Jammers
Meatball Parmesan Sliders
River House Jambalaya

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CHEF SPECIALS 12/9 ~ 12/16

Featuring:

Lobster Deviled Eggs
BBQ Bacon Bison Burger
Flat Iron and Crab Cake

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CHEF SPECIALS 12/2 ~ 12/8

Featuring:

Gator Bites
Southern Fried Chicken Sliders
Imperial Stuffed Lobster Tail

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CHEF FEATURE SPECIALS 11/25 ~ 12/1

Featuring:

Buffalo Chicken Raviolis
Greek Gyro
Lemon Pepper Scallops

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