Chef Featured Specials

CHEF FEATURED SPECIALS: 01.25.19 – 01.31.19

Where craft brews are plentiful and something delicious is always cooking! Chef Featured Specials 01/25/19 ~ 01/31/19

APPETIZERS
Dr. Pepper Burnt Ends Poutine
Fresh cut fries topped with double smoked brisket ends simmered in Dr. Pepper BBQ sauce, and garnished with cheese curds, banana peppers, and scallions |

Honey Cajun Shrimp and Risotto
Fresh gulf shrimp sautéed with sweet and spicy Cajun butter over jalapeno chorizo and cheddar risotto |

Crab Stuffed Smoked Portabella
Marinated Jumbo Portabella mushroom cap, cold smoked and stuffed with Crab imperial and Moroney sauce, then broiled to perfection |

SANDWICHES & SUCH
Smoked Brisket Sandwich
Slow smoked beef brisket topped with Jim Beam BBQ sauce, fresh arugula, picked red onions, and roasted red peppers on a grilled ciabatta roll with fresh cut fries |

Carnitas Tacos
Our house pulled pork topped with fresh Pico de Gallo, cheddar jack cheese, and salsa Verde served on 3 warm flour tortillas served with Spanish rice |

Triple Double Smash Burger
(2) 4 oz pressed Short rib and brisket blended burgers topped with American cheese, provolone, and cheddar garnished with lettuce, tomato, onion, pickles, and spicy mayo served on a grilled brioche roll with fresh cut fries |

KNIFE & FORK
River House Jambalaya
Blackened chicken sautéed with andouille, fresh shrimp, and crawdads simmered in a spicy tomato and vegetable broth served over white rice topped with chopped scallions |

Asian Seafood Rice Bowl
Sesame seared salmon paired with shrimp, calamari, and scallops sautéed in sesame oil with ginger, garlic, and scallions garnished with teriyaki, carrots, edamame beans, and portabella mushrooms over sticky rice |

Balsamic Ribeye
12 oz center cut char grilled Ribeye topped with sautéed onions and portabella mushrooms drizzled with balsamic reduction, and served with pesto mashed Yukon gold potatoes and roasted broccoli |

CHEF FEATURED SPECIALS: 01.18.19 – 01.24.19

Where craft brews are plentiful and something delicious is always cooking! Chef Featured Specials: 01/18/19 ~ 01/24/19

APPETIZERS

Smoked Chicken Quesadilla
House smoked chicken breast topped with grilled peppers, onions, and cheddar jack cheese folded into a large flour tortilla, grilled then served with salsa and sour cream |

Pepperoni Pizza Fries
1 lb. crispy fried waffle cut fries topped with house red sauce, whole milk mozzarella, and sliced pepperoni all baked to perfection then garnished with fresh basil |

Cowboy Eggrolls
3 handmade eggrolls stuffed with house mac-N-cheese, baked beans, applewood smoked bacon, and pulled pork BBQ, fried golden brown, and served with chipotle ranch dipping sauce |


SANDWICHES & SUCH

Ahi Tuna Tacos
Lightly blackened ahi tuna grilled rare, sliced thin and topped with citrus sriracha slaw, chopped cilantro, and wasabi aioli. Served with cilantro lime rice to the side |

Southwest Steak Wrap
Marinated skirt steak char grilled and topped with cheddar jack cheese, black bean and corn salsa, sour cream, salsa Verde, and crispy tortilla chips wrapped in a chipotle tortilla, and served with chips and house salsa |

Southern Fried Chicken Sliders
Brined chicken breast dredged in Cajun flour, fried golden, and served on 2 mini brioche rolls topped with spicy mayo and dill pickles. Served with hand cut Cajun fries |

KNIFE & FORK

Soft Shell Crab and Turf
8 oz sirloin steak char grilled to your liking, topped with cornmeal dusted and fried soft shell crab garnished with sweet corn relish and chipotle aioli. Served with smoked tomatoed risotto |

Jamaican Ribs and Shrimp
1/2 rack of our slow cooked baby back ribs, basted with a flavorful Jamaica jerk hot sauce, paired with a char-grilled shrimp skewer, and served with pineapple and black bean rice garnished with frizzled spinach |

Shrimp and Smoked Salmon Penne
Fresh sautéed gulf shrimp with prosciutto, baby spinach, and cremini mushrooms simmered in a smoked salmon cream sauce tossed with tender penne pasta then topped with shaved parmesan cheese. Served with house garlic bread to compliment |

Don’t miss OLD BAY SUNDAY ~ ENDLESS SEAFOOD FEAST! Enjoy Canadian Snow Crab Clusters just $9 or ALL YOU CAN EAT ~ Crab Legs, Shrimp, Jumbo Clam Strips, Corn Cob, House Potato Salad, Hush Puppies, and Fried Chicken! 
{Market Price} | rsvp recommended ~ while supplies last | 717-930-8700

CHEF FEATURED SPECIALS: 01.11.19 – 01.17.19

Where craft brews are plentiful and something delicious is always cooking! Chef Featured Specials 01/11/19 ~ 01/17/19

APPETIZERS
Potato Pancakes and Smoked Salmon
Hand patted potato pancakes, pan fried golden, and topped with applewood smoked salmon, lemon scented sour cream, capers, and chopped scallions |

Pulled Pork Nachos
Our house Carolina BBQ pulled pork on a mound of fresh fried tortilla chips topped with cheddar cheese sauce, shredded lettuce and mango salsa drizzled with house chipotle ranch |

Blackened Ahi Tuna
Cajun spiced Ahi Tuna, seared rare, and served over black bean hummus and Pico de Gallo on crispy wontons drizzled with siracha and balsamic reduction |

SANDWICHES & SUCH
Soft Shell Crab Sandwich
Cornmeal breaded and flash fried Soft shell crab topped with lettuce, tomatoes, and creole tartar sauce on a grilled brioche roll served with old bay seasoned fries |

Ruben Burger
7oz steak burger grilled to order and topped with grilled pastrami, swiss cheese, sauerkraut, and 1000 island dressing on grilled marble rye bread with fresh cut fries |

Meatloaf Melt
Our homemade meatloaf topped with sweet brown sugar ketchup glaze, provolone, cheddar cheese, applewood bacon, and grilled tomatoes on grilled sourdough bread served with fresh cut fries |

KNIFE & FORK
Filet Mignon Peppercorn encrusted 8 oz filet mignon char grilled to order and topped with Dijon and cremini mushroom sauce, served with Yukon mashed potatoes and garlic sautéed zucchini |

Peppercorn encrusted 8 oz filet mignon char grilled to order and topped with Dijon and cremini mushroom sauce, served with Yukon mashed potatoes and garlic sautéed zucchini |

Mandarin Salmon
Crispy pan seared salmon topped with mandarin orange salsa served over veggie fried noodles |

Chicken Piccata
Thinly pounded chicken breast dredged in seasoned flour, pan fried, and topped with lemon caper and white wine sauce served over mushroom, tomatoes and spinach risotto |

CHEF FEATURED SPECIALS: 19.01.04 – 19.01.10

Where craft brews are plentiful and something delicious is always cooking! Chef Featured Specials 01/04/19 ~ 01/10/19

APPETIZERS
Cheese Curds
Battered Wisconsin cheddar cheese curds, flash fried and served with house marinara sauce |

Pub Pierogies
Cheddar cheese and potato stuffed Pierogies pan fried with drawn butter, apple wood smoked bacon, and caramelized onions. Topped with cheddar jack cheese and chopped scallions |

Lobster and Shrimp Quesadilla
Fresh lobster and grilled shrimp with cheddar jack cheese and roasted corn grilled on a crispy flour tortilla served with salsa, sour cream, and house Pico de Gallo |

SANDWICHES & SUCH
Monte Cristo
Thinly sliced ham and smoked turkey topped with apple wood smoked bacon, swiss cheese, and Dijon aioli on thick cut sourdough; egg battered, lightly grilled, and dusted with powder sugar. Fresh cut fries served on the side |

Cheese Burger Slider Trio
3 Mini cheese burgers, 1 topped with A-1 grilled mushrooms, onions and cheddar cheese, 1 topped with House Marinara and fresh mozzarella, and 1 topped with cheddar jack and Pico de Gallo. All sliders are served on grilled brioche rolls with beer battered onion rings |

Open Face Pot Roast Sandwich
Tender pot roast, slow cooked and simmered in merlot demi-glace, topped with sautéed mushrooms and black and tan onion rings, then served on mozzarella cheese garlic bread with fresh cut fries |

KNIFE & FORK
Seafood Chimichanga
Tender Shrimp Sautéed with scallops and crab meat, topped with cheddar jack cheese, wrapped in a jumbo flour tortilla, fried golden brown, and smothered with chorizo queso sauce served over black bean and corn risotto |

Thai Curry Shrimp Pasta
Fresh shrimp stir fried with carrots, zucchini, and roasted peppers, finished in a creamy curry sauce, and served over tender spaghetti noodles with garlic bread to compliment |

Flat Iron and Shrimp
Char grilled 8oz flat iron steak topped with creamy parmesan cheese sauce and crispy fried shrimp, served with Yukon mashed potatoes and streamed Broccoli |

CHEF FEATURED SPECIALS: 12/28/18 – 01/03/19


Where craft brews are plentiful and something delicious is always cooking! Chef Featured Specials 12/27/18 ~ 01/03/19

APPETIZERS
Lobster Pop Tarts
Crispy phyllo dough stuffed with lobster meat, gruyere cheese, and creamy lobster bechamel sauce, baked golden brown and served with Tabasco hollandaise and curry aioli | 

Cheese Board
A sampling of Asiago, Manchego, Cheddar, Vieux, and Comte cheeses garnished with shaved Prosciutto. Served with Dijon mustard, toast points, and olives |

Potato Crab Croquettes
Shredded potatoes mixed with Maryland crab meat, scallions, roasted peppers, and panko bread crumbs fried golden brown, and served with Meyer lemon and basil sour cream |

SANDWICHES & SUCH
New England Lobster Rolls
Fresh shucked and chilled lobster meat mixed with julienned celery and bell pepper with seasoned mayo served on New England style rolls, with old bay fries on the side |

Mahi Mahi Tacos
Lightly blackened and grilled fresh mahi topped with fresh mango salsa and chipotle ranch served on 3 grilled tortillas with Spanish rice | 18

Buffalo Blue Smash Burger
2 ground short rib and brisket 4oz grill pressed burgers topped with apple wood smoked bacon, blue cheese crumbles, buffalo mayo, crispy buffalo onion straws, crisp lettuce, and tomatoes served on a grilled ciabatta roll garnish with a jalapeño popper. Served with beer battered onion rings to compliment |

New Year Pork and Sauerkraut
Apple, onion, and sauerkraut braised pork served with Yukon mashed potatoes and sweet corn |

KNIFE & FORK
Balsamic Scallops Risotto
Jumbo U-10 sea scallops, pan seared and served over wild mushroom and spinach risotto drizzled with sweet balsamic reduction |

Cashews Halibut
Crushed cashew and panko bread crumb encrusted halibut filet, oven baked and served over tricolor peppers and zucchini noodles in a house lobster broth |

Smothered Ribeye
Char grilled 12 oz center cut Ribeye steak topped with sautéed onions, bell peppers, and mushrooms finished with melted cheddar jack cheese served with Black & Tan onion rings and steamed broccoli |




Chef Featured Specials: 12.21.18 – 12.27.18

Where craft brews are plentiful and something delicious is always cooking! Chef Featured Specials: 12/21/18 ~ 12/27/18

APPETIZERS

Drunk Snow Crabs
1lb Canadian snow crab leg clusters steamed with white wine, citrus vodka, Old Bay, and lemon. Served with drawn butter and cocktail sauce |

Black and Tan Onion Rings
Yuengling black and tan beer battered thick cut onion rings served with island horseradish sauce for dipping |

Smoked Gouda Crab Mac-N-Cheese
Creamy smoked gouda cheese sauce mixed with Maryland crab meat, tossed in tender rotini pasta, then topped with applewood smoked bacon, toasted panko breadcrumbs, and sliced scallions|

SANDWICHES & SUCH

Fried Fish Tacos
Beer battered cod topped with citrus slaw and siracha aioli served on 3 warm flour tortillas with cilantro lime rice |

Shrimp Po Boy
Crispy battered shrimp topped with crisp lettuce, tomatoes, pickles and remoulade sauce served on our house baked sub roll with Cajun fries |

River House Ruben
Shaved pastrami piled high then topped with swiss cheese, and sauerkraut, drizzled with 1000 island dressing, and served on toasted thick cut marble rye bread served with fresh cut fries |

KNIFE & FORK

Elk Shepard’s Pie
Ground Colorado Elk meat simmered with fresh veggies in a merlot demi-glace, and topped with Yukon mashed potatoes |

Salmon and Shrimp Pesto
Char grilled Scottish salmon filet topped with creamy pesto shrimp sauce served over asparagus and tomato risotto |

Blackened Bleu Sirloin
Cajun dusted char grilled 8 oz sirloin steak topped with bleu cheese demi-glace. Served with smoked gouda scalloped potatoes and bacon roasted Brussel sprouts |

Don’t miss OLD BAY SUNDAY ~ ENDLESS SEAFOOD FEAST! Enjoy Canadian Snow Crab Clusters just $9 or ALL YOU CAN EAT ~ Crab Legs, Shrimp, Jumbo Clam Strips, Corn Cob, House Potato Salad, Hush Puppies, and Fried Chicken! {Market Price} | rsvp recommended ~ while supplies last | 717-930-8700




CHEF FEATURED SPECIALS 10/26 – 11/01

food

APPETIZERS

Crab Fries
1 lb of our hand cut crispy fries dusted with old bay, topped with creamy crab cheese sauce, and garnished with chopped scallions |

Pub Perogies
Cheddar and potato stuffed perogies pan fried with caramelized onions, apple wood smoked bacon, drawn butter, and scallions |

Buffalo Chicken Fried Raviolis
Grilled buffalo chicken and ricotta cheese raviolis, breaded, deep fried, and served with veggie sticks and chipotle ranch for dipping |

SANDWICHES & SUCH

Bistro Roast Beef
Roasted top round of beef sliced thin and topped with melted provolone cheese, roasted red peppers, basil pesto mayo, and fresh spinach served on grilled rosemary focaccia bread served with fresh cut fries |

Siracha BBQ Pulled Salmon
Fresh Scottish salmon slow smoked over hickory wood, tossed in a siracha BBQ sauce, and topped with cucumber slaw. Served on a grilled brioche roll with fresh cut fries on the side |

Brunch Burger
Our 7 oz char grilled steak burger topped with crispy pancetta, cheddar cheese, Tabasco mayo, mixed greens, and tomatoes topped with a fried egg served on grilled rosemary focaccia bread. Served with crispy tater tots to compliment |

KNIFE & FORK

Apple Bourbon Smoked Pork Ribeye
Lightly smoked pork ribeye steak, char grilled and topped with apple and onion caramelized and deglazed with jack Daniels whiskey. Pancetta and tomatoes risotto with roasted brussel sprouts served on the side |

Fisherman’s Catch Fried Seafood Platter
Our Hand battered cod paired with crispy clam strips and breaded shrimp served with fresh cut fries, cocktail sauce, tartar sauce, and slaw |

Black Berry and Balsamic Duck Breast
Pan seared, and oven roasted duck breast served medium rare, finished in a BlackBerry brandy and balsamic sauce, and served with Yukon mashed potatoes and garlic roasted brussels sprouts |




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 |