CHEF FEATURES 03/24 ~ 03/30


Crispy Chicken Trifecta
Four (4) of our fresh wings paired with four (4) boneless wings and three (3) fried drumsticks served tossed in your choice of sauce or rub. Served with celery and carrots and your choice of bleu cheese or ranch

Sea Scallop Risotto
Pan seared fresh sea scallops topped with tomato jam and served over Applewood bacon and sweet corn risotto

Asian Chicken Lettuce Wraps
Diced chicken simmered in hoisin, sriracha, and ginger, garnished with scallions, and served on butter lettuce leaves


Black Angus Dog
Foot long all black angus hot dog topped with steak and chorizo IPA chili, nacho cheese, diced onions, and jalapenos. Served with fresh cut fries

Double Stack Smash Burger
Two (2) 4 oz. short rib and brisket blended burgers topped with A1 steak sauce, caramelized onions, provolone cheese, lettuce, and tomato and served on a toasted brioche bun. Served with tots

Blackened Salmon Wrap
Cajun grilled salmon topped with Pico de Gallo, lettuce, chipotle ranch, cheddar jack cheese, and crisp tortilla chips and rolled in a Chipotle tortilla. Served with fresh cut fries


Lobster Ravioli
Tender pasta stuffed with chunks of lobster and ricotta cheese and topped with sautéed shrimp, asparagus, and carbonara sauce

Balsamic Sirloin
Chargrilled 8 oz. center cut sirloin topped with sautéed garlic, Roma tomatoes, and lump crab meat and drizzled with balsamic reduction. Served over Yukon mashed potatoes and grilled asparagus

Shrimp & Scallop Rigatoni
Pan seared scallop paired with sautéed shrimp and tossed with sautéed mushrooms, tomatoes, asparagus, garlic, olive oil, lemon and a touch of cream. Served over tender rigatoni pasta



Black and Tan Onion Rings
Lager and Guinness Ale battered onion rings, served with 1000 island horsey sauce

Reuben Rolls
Crispy egg rolls stuffed with swiss cheese, shaved corned beef, and sauerkraut, served with 1000 island dipping sauce

Irish Totchos
Golden, crispy tater tots topped with nacho cheese, Guinness braised ground beef, diced tomatoes, and scallions


Irish Pub Battered Fish
Fresh cut haddock beer battered and fried golden brown, served on our fresh baked sub roll with tartar, lettuce, and tomato. Served with a side of fresh cut fries

Shaved corned beef topped with melted swiss cheese, sauerkraut, and 1000 island dressing served on grilled marble rye bread with a side of fresh cut fries

Jameson Irish Whiskey BBQ Chicken
Chargrilled chicken breast basted with Jameson BBQ sauce, topped with cheddar cheese, bacon, mushrooms, lettuce, and tomato served on a grilled pretzel roll, with fresh cut fries


Sheppard’s Pie
Ground beef braised in Jameson demi glaze, simmered with onions, fresh peas, and diced carrots, topped with Yukon gold mashed potatoeS

Oven Roasted Corned Beef and Cabbage
Slow roasted corned beef brisket, served over braised cabbage, red skin potatoes, and glazed carrots

Irish Bangers and Mashed
Chargrilled authentic Irish bangers sausage topped with caramelized shallots and Jameson demi glaze, served over Yukon mashed and fresh peas



Tin Can Nachos
Fresh corn tortilla chips layered with nacho cheese, jalapeños, lettuce, Pico de Gallo, salsa, and sour cream piled high in a tin can | taco meat or shrimp

Jalapeño Cheddar Hush Puppies
House made jalapeño and cheddar cheese hush puppies fried golden brown and drizzled with honey

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


Clam Strip Pub Platter
Breaded jumbo clam strips flash fried, served over fresh cut fries and a side of coleslaw, cocktail sauce served to the side

River House French Dip
Shaved beef top round grilled with caramelized onions and melted provolone cheese, served on a fresh baked sub roll with garlic herb Au Jus on the side with fresh cut fries

Fish Tacos
Blackened tilapia topped with mango Pico de Gallo and chipotle ranch, served on (3) warm flour tortillas with a side of Spanish rice


Blackberry Ribeye
Chargrilled 12oz ribeye topped with caramelized shallots, sautéed portabella mushrooms, and blackberry brandy butter, served with garlic cheddar whipped Yukon gold potatoes and steamed broccoli

Grilled Florida Grouper
Chargrilled Florida grouper filet topped with crab and mango salsa, served over coconut and pineapple risotto and sautéed zucchini noodles

Chicken Chardonnay
Lightly floured sautéed chicken medallions tossed with fresh grapes and tri-color peppers finished with chardonnay butter, served with spinach and mushroom risotto


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 |

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

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



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


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

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


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



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


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


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


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


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


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



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


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


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



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


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


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



Shrimp Jammers
Meatball Parmesan Sliders
River House Jambalaya

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