Latest

CHEF SPECIALS 6/3-6/9

APPETIZERS

Chorizo & Smoked Gouda Risotto Balls
Tender risotto mixed with spicy chorizo sausage, smoked gouda, and parmesan cheese hand rolled, lightly breaded, and flash fried served with salsa ranch

BBQ Bacon Wrapped Shrimp
Colossal gulf shrimp wrapped in Applewood smoked bacon broiled to perfection and drizzled with Jim Beam BBQ served with corn relish

Pub Pierogies
Potato and cheese stuffed pierogis pan fried and tossed with clarified butter, caramelized onions, and bacon topped with cheddar jack cheese and scallions

SANDWICHES & SUCH

Gator Tacos
Marinated and Cajun fried gator tail topped with corn relish, shredded cabbage, and sriracha lime aioli served on (3) warm tortillas with dirty

Kobe Beef Burger
Chargrilled 8oz grass fed Kobe burger topped with grilled salami, roasted peppers, leaf lettuce, fresh mozzarella, basil pesto, and fresh basil served on grilled focaccia bread with fresh cut fries

Ocean City Crab Cake Sliders
3 house recipe petite crab cakes pan seared and topped with lettuce, tomato, and tartar served on mini brioche rolls accompanied by Old Bay fries

KNIFE & FORK

Crab Stuffed Trout
Seared rainbow trout stuffed with crab imperial finished with scampi sauce served over sautéed zucchini, roasted peppers, and tomatoes tossed with rotini and alfredo

Filet Medallions
2 chargrilled 4oz filets finished with red wine and mushroom demi-glace served with Yukon Gold mashed potatoes and steamed broccoli

Pineapple Teriyaki Shrimp
Gulf shrimp sautéed with fresh pineapple, mushrooms, bell pepper, and broccoli simmered in a citrus pineapple teriyaki sauce served over coconut risotto

CHEF SPECIALS 5/27

APPETIZERS

Smoked Gouda & Pork Belly Mac & Cheese
Rotini pasta tossed in creamy smoked gouda cheese sauce topped with slow roasted pork belly and toasted panko

Buffalo Calamari
Fresh calamari marinated with banana peppers, dusted with seasoned flour, flash fried, and tossed in mild buffalo sauce topped with blue cheese crumbles

River House Crab Fries
1 lb of Old Bay fries smothered with cheesy crabby sauce topped with scallions

SANDWICHES & SUCH

Veal Torta
Lightly breaded veal flash fried served on our house made sub roll topped with chipotle me mayo, pico de gallo, and shredded lettuce served with fresh cut fries

Soft Shell Crab Sandwich
Cajun fried soft shell crab sandwich topped with lettuce, tomato, and tartar served on a toasted brioche with Old Bay fries

Greek Gyro
Grilled lamb topped with lettuce, tomato, onions, and tzatziki sauce served on warm pita bread with garlic parmesan fries

KNIFE & FORK

Alligator & Shrimp Jambalaya
Pan seared gator tail meat paired with sautéed gulf shrimp simmered with veggies, andouille sausage, white wine, and tomatoes served over white rice

Blackened Tilapia
Cajun spiced grilled tilapia topped with lump crab meat and parmesan cream sauce served over black bean and corn risotto garnished with fried brussels sprouts

Ribeye
Chipotle and cinnamon rubbed ribeye chargrilled to your liking topped with a fried egg served with cauliflower couscous and balsamic roasted brussels sprouts

CHEF SPECIALS 5/20-5/26

Chef 5-20

APPETIZERS

Wild Ass Pony Oysters
½ dozen fresh shucked wild ass pony oysters from the Chesapeake Bay, Chincoteague Island, VA served with lemon cocktail sauce and tabasco

Shrimp Etouffee
A New Orleans classic! Five jumbo U-10 shrimp simmered with bell peppers, onions, celery, white wine, and Cajun spice served over white rice and garnished with scallions

BBQ Bacon Wrapped Scallops
Jumbo sea scallops wrapped in Applewood smoked bacon drizzled with Jim Beam BBQ sauce and served over frizzled spinach

SANDWICHES & SUCH

Smoked Tri Tip Sandwich
House smoked beef tri tip drizzled with Jim Beam BBQ sauce and topped with crisp onion straws served on ciabatta bread with fresh cut fries

Portabella & Crab Melt
Marinated grilled portabella cap stuffed with Maryland crab meat topped with melted smoked gouda, pesto mayo, spinach, roasted peppers, and balsamic reduction on a toasted brioche served with fries

River House Fish Tacos
Blackened tilapia topped with mango pico de gallo and chipotle ranchero sauce served on (3) warm flour tortillas with Spanish rice

KNIFE & FORK

Dueling Softshell Crabs
Fresh from the Chesapeake Bay, 2 softshell crabs lightly floured and sautéed finished in a citrus butter served over roasted corn and asparagus risotto

Hanger Steak
IPA marinated hanger steak chargrilled and served over sautéed peppers, onions, mushrooms, and tomatoes topped with smoked tomato salsa accompanied by rice pilaf

Andouille Encrusted Rockfish
Fresh rockfish topped with andouille sausage and panko breadcrumbs served over veggie pasta tossed with plush vodka sauce

MOTHER’S DAY CHEF SPECIALS 5/6-5/12

Mothers day

APPETIZERS

Lobster “Pop-Tarts”
Tender fresh shucked lobster meat blended with gruyere cheese fondue wrapped in flaky Phyllo dough and baked golden brown served with lemon dill mayo and hollandaise sauce

Italian Peel & Eat Shrimp
Fresh gulf shrimp seamed with garlic, lemon, white wine, and Italian herbs served with a lemon wedge and cocktail sauce

Mozzarella Caprese
Fresh mozzarella paired with vine ripened tomatoes, Kalamata olives, and fresh basil drizzled with balsamic reduction and basil infused oil

SANDWICHES & SUCH

Eggplant Parm Panini
Flash fried breaded eggplant topped with our house marinara, fresh mozzarella, and fresh basil served on a pressed French roll with garlic parmesan fries

Mahi Mahi Tacos
Grilled fresh mahi mahi topped with strawberry salsa, sriracha honey, and cilantro served with Spanish rice

Grilled Salmon Wrap
Grilled Scottish salmon topped with romaine lettuce, fresh strawberries, almonds, and goat cheese drizzled with raspberry vinaigrette in a spinach herb tortilla and served with pasta salad

KNIFE & FORK

Arctic Char
Fresh grilled arctic char filet topped with seared sea scallop and finished with lemon basil butter served over parmesan risotto with grilled asparagus

Land & Sea
6 oz center cut filet finished with peppercorn demi-glace paired with a broiled jumbo lump crab cake accompanied by Yukon gold mashed potatoes and steamed broccoli

Seafood Imperial Stuffed Lobster Tail
Shrimp, scallops, and crab blended with imperial sauce stuffed in a broiled lobster tail and served over roasted potatoes and grilled asparagus

Look for our spring cocktail series coming soon!

CHEF SPECIALS 4/29-5/5

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APPETIZERS

River House Pierogis
Lightly fried cheese and potato pierogis tossed with caramelized onions, butter, and bacon topped with cheddar jack cheese and scallions

Coconut Shrimp
Coconut and panko breaded tiger shrimp flash fried and served with strawberry daiquiri dipping sauce

Chili & Cheese Tots
1 pound of golden brown tater tots topped with chorizo and beef chili, nacho cheese, jalapenos, and scallions

SANDWICHES & SUCH

Turkey, Bacon, & Avocado Panini
Sliced turkey breast topped with Applewood smoked bacon, cheddar cheese, cilantro, lime mayo, fresh Haus avocado, lettuce, and tomato served on pressed Artisan French bread accompanied by fresh cut fries

Jamaican Jerk Shrimp Tacos
Grilled jerk seasoned shrimp topped with pineapple pico de gallo, cilantro, and sriracha aioli served on (3) warm tortillas with Spanish rice

Jim Beam BBQ Brisket
Slow smoked beef brisket smothered in Jim Beam BBQ sauce topped with crisp onion straws served on Kings Hawaiian bread with Cajun fries

KNIFE & FORK

Shrimp Roma Pasta
Sautéed tiger shrimp tossed with garlic, Roma tomatoes, spinach, mushrooms, and zucchini finished with white wine and a hint of lemon served over spaghetti with garlic bread

Flat Iron & Ribs
8 oz blackened flat iron steak grilled to your liking served with a half rack of our Jim Beam BBQ ribs accompanied by Yukon gold mashed potatoes and grilled corn on the cob

Blackened Salmon
Cajun spiced grilled salmon topped with shrimp parmesan cream sauce served over rice, grilled asparagus, and baby carrots

Look for our spring cocktail series coming soon!

CHEF SPECIALS 4/22-4/28

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APPETIZERS

Grilled Shrimp Bruschetta
Italian herb marinated grilled shrimp served over toasted baguettes topped with freshly made bruschetta

Smoked Salmon Flatbread
Hand tossed flatbread topped with dill and lemon scented cream cheese, smoked salmon, and garnished with diced tomatoes, diced avocados, and scallions

Coconut Chicken Satays
Coconut and panko breaded chicken breast skewers lightly fried served with strawberry daiquiri dipping sauce garnished with grilled pineapple

SANDWICHES & SUCH

Blackened Fish Tacos
Cajun seasoned grilled tilapia with mango pico de gallo and chipotle rancher sauce served on (3) warm tortillas with Spanish rice

Caprese Panini
Fresh mozzarella, sliced plum tomato, and fresh basil topped with pesto and balsamic reduction served on pressed Artesian French bread served with garlic parmesan fries

The Godfather
BACK BY POPULAR DEMAND! Our version of a baked Italian sub. Sliced ham, salami, provolone, pepperoni, and prosciutto stacked on our house made sub roll topped with lettuce, tomato, onions, pesto vinaigrette, and shaved parmesan cheese served with fresh cut fries

KNIFE & FORK

Sweet & Spicy Scallops
Pan seared U-10 sea scallops drizzled with sriracha honey glaze served over asparagus and tomato risotto garnished with arugula

Mesquite Grilled Ribeye
12 oz center cut mesquite seasoned grilled ribeye topped with mushroom demi glace accompanied by bacon and garlic roasted Brussels sprouts and Yukon gold mashed potatoes

Royal Sea Bass
Pan seared fresh sea bass filet topped with chipotle Brussels sprout slaw and drizzled with avocado crèma served over black bean and corn risotto griddle cake

Look for our spring cocktail series coming soon!

CHEF SPECIALS 4/8 ~ 4/17

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APPETIZERS

BBQ Gator Bites
Farm raised Florida gator tail panko and Cajun breaded, flash fried, and tossed in citrus chipotle BBQ sauce | 12

Chi-Town Boneless Wings
10 all white meat boneless wings tossed in your choice of sauce served over hand-cut fries with blue cheese, celery, and carrots | 15

Crab Mac & Cheese
A River House favorite! Creamy three cheese sauce blended with lump crab meat topped with toasted panko and crisp Applewood smoked bacon | 16

SANDWICHES & SUCH

Lemon Pepper Mahi Mahi Sandwich
Lemon pepper dusted and chargrilled Mahi filet topped with remoulade, lettuce, tomato, and onions served on a toasted brioche roll with Old Bay fries on the side | 14

Southern Fried Chicken Sliders
Marinated chicken cutlets dredged in seasoned flour and fried golden brown topped with dill pickles and our secret sauce served on (3) mini brioche sliders with fresh cut fries | 10.5

The Dutchy
Grilled tavern ham topped with cheddar cheese, Applewood bacon, sliced apple, and apple butter served on grilled sourdough bread with fresh-cut fries | 10.5

KNIFE & FORK

Mixed Grill
Petite cut Ahi tuna, Scottish salmon, and Mahi mesquite seasoned and chargrilled finished with coconut rum butter served over Parmesan risotto and grilled asparagus | 22

River House Jambalaya
Fresh gulf shrimp, crawdads, Andouille sausage, Tasso ham, and grilled chicken simmered in a mild tomato and seafood brother served over white rice and garnished with scallions | 24

Chicken Chesapeake
Sautéed chicken breast topped with crab imperial and Mornay sauce served over portabella and spinach risotto | 21

Look for our spring cocktail series coming soon!

CHEF SPECIALS 4/1 ~ 4/8

Chef 4-1

APPETIZERS

Shrimp Jammers
Grilled gulf shrimp stuffed with pepper jack cheese, Panko breaded, and flash fried served with salsa ranch dipping sauce |

Crab Stuffed Portabella
Marinated and chargrilled portabella mushroom cap stuffed with crab imperial and topped with mornay sauce, broiled to perfection, and garnished with roasted pepper pesto |

Chips & Salsa Trio
A sampling of house made guacamole, pico de gallo, and house salsa served with a mound of tortilla chips |

SANDWICHES & SUCH

Pork & Watermelon Tacos
Chipotle and cinnamon marinated grilled pork loin topped with fresh watermelon, shaved radish, sour cream, smoked salsa, and queso fresco served on (3) warm tortillas with dirty rice |

Southwest Tuna Wrap
Blackened ahi tuna seared rare toped with avocado, black bean and corn salsa, sour cream, tomato salsa, and crisp tortilla chips wrapped in a chipotle tortilla served with fresh cut fries |

Catfish Po Boy
Cornmeal breaded fried catfish filets served on our fresh baked sub roll topped with remoulade, lettuce, tomato, and pickles served with Cajun fries |

KNIFE & FORK

Blackened Ribeye
Cajun spiced 14 oz center cut ribeye chargrilled to your liking finished with a gorgonzola demi glace served with Yukon gold mashed potatoes and grilled asparagus  |

Porcini Glazed Salmon
Chargrilled Scottish salmon finished with a porcini balsamic glaze served over triple friend fingerling potatoes tossed in parsley butter and garlic accompanied by steamed broccoli |

Walnut Crusted Walleye
Fresh walleye filet topped with walnut Panko crust lightly baked and drizzled with honey garlic sauce served over dirty rice and grilled asparagus |

Look for our spring cocktail series coming soon!

CHEF SPECIALS 3/25 ~ 3/31

Misquite Swordfish

APPETIZERS

Seafood Quesadilla
Grilled gulf shrimp, bay scallops, and crab meat topped with roasted corn salsa and cheddar jack cheese grilled on a crispy tortilla served with salsa and cilantro lime sour cream |

Tuna Sashima
Lightly seared ahi tuna steak sliced thin served over Asian slaw garnished with soy reduction and wakame salad |

Chipotle Chicken Crustinis
Shredded chicken breast simmered in spicy chipotle tomato sauce served over toasted crustinis topped with pico de gallo, cilantro, cheddar jack cheese, and chipotle ranchero sauce |

SANDWICHES & SUCH

Wagyu Burger
8 oz, 100% all natural grass fed wagyu burger chargrilled to your liking topped with grilled pastrami, provolone cheese, grilled onions, lettuce, tomato, and dijonaise served on grilled ciabatta bread with onion rings |

Philly Cheese Steak Burrito
Grilled chopped steak mixed with grilled onions and bell peppers topped with Spanish rice, lettuce, tomatoes, refried beans, and cheddar jack cheese all wrapped up in a habanero tortilla served with chips and salsa |

BBQ Pit Beef
House smoked top round beef thinly slilced topped with Jim Beam BBQ sauce, grilled onions, mushrooms, and cheddar cheese served on fresh baked sub roll and served with tots |

KNIFE & FORK

Mesquite Grilled Swordfish
Center cut swordfish steak mesquite seasoned and chargrilled finished with sweet chili sauce served over black bean and corn risotto garnished with frizzled onion straws   |

Easter Ham Dinner
In house smoked fresh ham steak lightly grilled and topped with country gravy served with chef veggies and Yukon gold mashed potatoes |

General Tso Salmon
Tempura battered salmon tossed with carrots, broccoli, and roasted peppers finished in General Tso sauce served over rice |

Look for our fall cocktail series available now!

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CHEF SPECIALS 2/26 ~ 3/3

CHEF 2-26

APPETIZERS

Risotto Croquettes
Tender risotto tossed with prosciutto, fontina, mozzarella, and provolone cheese hand rolled, lightly breaded, flash fried, and served with house marinara |

Shrimp & Octopus Tostados
Chilled poached shrimp and octopus tossed with cilantro, pico de gallo, and fresh squeezed lime served on crisp tortillas |

Mako Shark Bites
Fresh marinated Mako shark lightly breaded, flash fried, and served with orange ginger sauce and fresh lemon |

SANDWICHES & SUCH

Crispy Fish Tacos
Crispy Yuengling battered cod tossed in chipotle lime hot sauce, served on warm flour tortillas topped with mango salsa and pickled cabbage with wasabi aoli |

Soft Shell Crab Sandwich
Crispy cornmeal breaded softshell crab topped with lettuce, tomato, and house tartar sauce served on a toasted ciabatta roll with old bay fries |

Roast Beef & Smoked Cheddar Melt
Thinly sliced roast beef lightly grilled topped with melted smoked cheddar cheese horseradish sauce, lettuce, tomato, and red onions served on a toasted pretzel roll with fresh cut fries |

KNIFE & FORK

Black & Bleu Filet Mignon
8oz center cut filet dusted with Cajun spice, char grilled to your liking, and topped with imported bleu cheese sauce served over green onion polenta accompanied by grilled asparagus  |

Caribbean Jerk Mahi
Jerk seasoned grilled Mahi filet topped with pineapple and strawberry salsa served over black bean and corn risotto|

Royal Sea Bass
Fresh royal sea bass, pan seared and drizzled with black truffle balsamic reduction served over tender zucchini noodles sautéed in garlic olive oil with roasted peppers and Julianne carrots|

Look for our fall cocktail series available now!

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