Chef Featured Specials

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 |

CHEF FEATURE SPECIALS 12/29 ~ 01/04

HAPPY NEW YEARS!

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SCRATCH KITCHEN HORS D’OEUVRES

Southern Shrimp and Grits
Creamy cheddar and bacon grits topped with shrimp simmered in a creole chorizo sausage sauce garnished with scallions |

Crab, Salmon, and Avocado Deviled Eggs
Farm fresh eggs hard boiled and stuffed with Maryland crab and fresh avocado topped with smoked salmon and wasabi aioli served with grilled shrimp toast |

Lollipop Lamb Chops
Single bone fresh cut New Zealand lamb chops marinated in chili rub with lime, chargrilled to order, then topped with fresh salsa Verde and Pico de Gallo. Served on grilled pita bread |

 

SANDWICHES & SUCH

New Zealand Venison Burger
Fresh ground New Zealand red tail deer meat wrapped with Applewood smoked bacon, pan seared, then topped with bleu cheese crumbles, cranberry bacon jam, crisp leaf lettuce, and tomato served on a grilled pretzel roll with crispy tater tots on the side |

Mahi Mahi Tacos
Jamaican jerk seasoned Mahi Mahi topped with pineapple salsa, fresh coconut, and chipotle ranch drizzle served on three warm flour tortillas with cilantro lime rice pilaf served on the side |

Crab Cake Sliders
Two premium petite crab cakes topped with lettuce, tomato, and house tartar sauce served on mini brioche rolls with a side of fresh cut old bay fries |

 

KNIFE & FORK

Mixed Grill
Fresh petite cuts of Scottish salmon, Mahi Mahi, and swordfish all chargrilled and topped with lemon scampi sauce served over spinach and tomato rice pilaf |

Prime Veal Chop Marsala
Hand cut 12oz veal chop chargrilled to order and finished with sautéed crimini mushrooms and creamy marsala wine sauce. Served over mashed sweet potatoes with butter poached broccoli |

Cajun Parm Filet Mignon
Center cut 8oz Cajun filet mignon Cajun spiced, chargrilled to your liking, and topped with parmesan shrimp sauce.  Served with bleu cheese potatoes au gratin and sautéed zucchini |

CHEF FEATURE SPECIALS 12/15 ~ 12/22

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Where craft brews are plentiful & something delicious is always cooking! Chef Featured Specials 12/15/17 ~ 12/21/17

APPETIZERS

Potato Pancakes with Pulled Pork
Crispy fried mini potato pancakes topped with scallion whipped sour cream, house pulled pork, cheddar jack cheese, and applewood bacon |

Ahi Tuna Sashimi
Sesame seared rare ahi tuna served over Asian slaw garnished with crispy wonton chips, sriracha, wasabi, and balsamic reduction |

BBQ Bacon Wrapped Scallops
Fresh sea scallops wrapped with crispy Applewood bacon drizzled with Jim Beam BBQ served over frizzled spinach |

SANDWICHES & SUCH

Bacon Cheeseburger Sub
Grilled mini cheeseburgers topped with American cheese, Applewood bacon, lettuce, tomato, onions, pickles, and mayo served on our house baked bread with a side of tater tots |

Cheesesteak Reuben
Grilled chopped sirloin topped with swiss cheese, sauerkraut, and 1000 island dressing served on thick cut marble rye bread with a side of fresh cut fries |

Slider Trio
One cheeseburger slider topped with bacon, American cheese, lettuce, and tomato, one meatball slider topped with marinara and mozzarella, and one pulled pork slider topped with Carolina BBQ, cheddar jack cheese, and onion straws. All served on grilled brioche rolls with a side of fresh cut fries |

KNIFE & FORK

Chipotle Bourbon Glazed NY Strip Steak
Hand cut 12oz NY strip steak chargrilled and basted with chipotle bourbon glaze served with whipped sweet potatoes and grilled asparagus |

Seafood Cannelloni
Tender pasta sheets stuffed with crab, shrimp, and ricotta topped with parmesan shrimp alfredo, garnished with sautéed zucchini noodles and roasted red peppers |

Rainbow Trout
8oz rainbow trout filet dredged in seasoned bread crumbs and pan seared, topped with Pico de Gallo and served over roasted corn risotto |

CHEF FEATURED SPECIALS 12/08 ~ 12/14

APPETIZERS

Southern Fried Gator Bites
Fresh farm raised Florida gator tail meat marinated in Cajun spices, dredged in seasoned flour, flash fried, and served with romesco sauce |

Cheese Curds
Battered Wisconsin cheddar cheese curds fried golden brown and served with house marinara |

Tequila Lime Mussels
Fresh Prince Edward Island mussels steamed with tequila, lime, chorizo, diced tomatoes, butter, and chopped cilantro served with toast points |

SANDWICHES & SUCH

Tuxedo Tuna Tacos
White and black encrusted tuna seared rare then topped with shredded cabbage, pineapple, house Pico de Gallo, and chipotle ranch drizzle served on (3) warm flour tortillas with cilantro lime rice as a side |

Wild Boar Burger
Hand pressed fresh ground wild boar burger, chargrilled and topped with cranberry prosciutto marmalade, cheddar cheese, pulled BBQ pork, and spinach served on a grilled sweet potato roll with a side of fresh cute fries |

Southwest Shrimp Wrap
Blackened shrimp topped with lettuce, cheddar jack cheese, sour cream, black bean and corn salsa with crispy tortilla strips wrapped in a chipotle tortilla.  Served with Cajun tater tots |

KNIFE & FORK

Ribs and Coconut Shrimp
A half rack of our “fall of the bone” baby back ribs basted with Jamaican jerk BBQ sauce!  Paired with crispy fried coconut and roasted corn rice pilaf |

Bistro Tender Medallions
Two tender 4oz chargrilled shoulder medallions topped with brandied mushrooms, served with Yukon mashed potatoes and grilled asparagus |

River House Jambalaya
A house favorite!  Sautéed shrimp, chicken, and crawl dads simmered with spicy andouille sausage in a mild tomato veggie broth served over white rice |

CHEF FEATURE SPECIALS 11/3 ~ 11/9

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APPETIZERS

Southwest Chicken Eggrolls 
Grilled chicken, cheddar jack cheese, black beans, corn, and roasted peppers wrapped in (3) crispy wontons served with sour cream and salsa |

Spicy Pickle Fries
Sliced dill pickle “fries” hand breaded in spicy panko bread crumbs, flash fried, and served with island horsey sauce |

Blackened Shrimp Tostadas
Cajun spiced grilled shrimp and chipotle lime slaw on crisp tortillas topped with salsa Verde and Pico de Gallo |

SANDWICHES & SUCH

River House French Dip
Thinly sliced roast beef grilled with caramelized onions topped with melted provolone cheese served on our house baked sub roll with garlic herb Au jus and hand cut fries |

Pepperoni Pizza Smash Burger
Two 4oz brisket and short rib burgers topped with house pizza sauce, whole milk mozzarella cheese, and pepperoni served on a toasted ciabatta roll with a side of garlic parmesan fries |

Crispy Florida Grouper Wrap
Fresh Florida grouper cutlets hand breaded in panko, flash fried, and topped with crisp romaine lettuce, pineapple Pico de Gallo, cheddar jack cheese, and chipotle ranch wrapped in a warm chipotle tortilla served with River House pasta salad |

KNIFE & FORK

Maryland Blue Crab Raviolis
Tender raviolis stuffed with ricotta and premium crab meat topped with sautéed shrimp and pan seared scallops finished with carbonara sauce, fresh peas, and Applewood smoked bacon |

Veal Scaloppini
Pan seared flour dusted veal cutlet topped with sautéed mushrooms and shallots finished in a brandy cream sauce served over Yukon mashed potatoes and chef veggies |

Smothered Chipotle Ribeye
Chargrilled 12oz center cut ribeye topped with sautéed mushrooms, onions, bell peppers, chipotle peppers, and melted cheddar jack cheese served with fresh cut fries |

CHEF FEATURE SPECIALS 10/27 ~ 11/2

APPETIZERS

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

Cheese Curds
Wisconsin white cheddar cheese curds, beer battered, and flash fried. Served with roasted tomato coulis |

Tequila Jalapeño and Crab Hummus
Fresh chick pea hummus spiked with patron tequila, charred jalapeños, and fresh Maryland crab meat served with chargrilled mini naan bread |

SANDWICHES & SUCH

Kobe Beef Burger
Fresh hand pressed 8oz Kobe beef burger chargrilled to order and topped with merlot caramelized onions, smoked gouda cheese, lettuce, tomato, and dijonnaise served on a grilled brioche roll served with hand cut steak cut fries |

Southern Fried Chicken Sliders
Petite chicken cutlets brined in pickle juice, dredged in Cajun ranch flour, and fried golden brown served on (3) mini pretzel rolls with buffalo mayo and dill pickles. Served with a side of fresh cut fries |

Seafood Salad Rolls
Shrimp, bay scallops, and Maryland crabmeat mixed with old bay, mayo, celery, and roasted peppers served on (2) New England style hotdog rolls with a side of old bay fries |

 

KNIFE & FORK

Signature Blackberry Ribeye
Chargrilled ribeye topped with sautéed portabella mushrooms, caramelized shallots, and blackberry brandy butter served with Yukon mashed potatoes and steamed broccoli |

Honey Chipotle Salmon
Chargrilled Scottish salmon filet basted with honey chipotle glaze served over black bean and roasted corn pilaf and creamed spinach |

Applewood Bacon Wrapped Mahi Mahi
Fresh mahi filet wrapped with Applewood bacon, pan seared, then topped with roasted tomato confit served with rosemary roasted potatoes and sautéed chef veggies |

CHEF SPECIALS 10/13 ~ 10/19

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APPETIZERS

Oysters on the Half Shell
Fresh from Kepler’s ~ Oysters shucked to order! Served with tobasco, lemon, and classic mignonette sauce |

Shrimp Jammers
Gulf shrimp stuffed with cheddar jack cheese and jalapeños, breaded, and flash fried. Served with buttermilk ranch and cocktail sauce for dipping |

Butternut Squash and Pumpkin Raviolis
Tender raviolis stuffed with butternut squash and pumpkin puree tossed in brown sugar butter with candied walnuts, Applewood smoked bacon, and fried sage leaves |

SANDWICHES & SUCH

Double Smash Burger
Two 4oz brisket and short rib special blend burgers pressed and grilled to your liking then topped with Applewood bacon, onion jam, cheddar cheese, lettuce, tomato, and onion served on a grilled brioche roll with fresh cut fries |

Portabella Shrimp Wrap
Grilled shrimp paired with marinated portabella mushroom slices, roasted corn, lettuce, cheddar jack cheese, and chipotle ranch wrapped in a chipotle tortilla served with a side of River House pasta salad |

Pita Taco
Grilled flat iron steak grilled to your liking and topped with crisp shredded lettuce, cheddar jack cheese, house Pico de Galo, and salsa Verde wrapped in a grilled flour pita served with fried tortilla chips and salsa |

KNIFE & FORK

Tuscan Strip Steak
Italian seasoned grilled 12oz NY strip steak topped with pesto sautéed shrimp and balsamic reduction served over Yukon mashed potatoes and grilled asparagus |

Mako Shark
Chargrilled fresh Mako shark steak topped with crab imperial sauce, grilled asparagus and served over spinach rice pilaf |

Rasta Pasta
Sautéed chicken, shrimp, and andouille sausage tossed with tomatoes, black beans, and mushrooms simmered in a Jamaican jerk cream sauce served over rotini noodles with garlic bread |

CHEF FEATURE SPECIAL 09/29 ~ 10/05

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Where craft brews are plentiful, and something delicious is always cooking! Chef Featured Specials 09/29/17 ~ 10/05/17

APPETIZERS

Pierogies 
Crispy pan fried pierogies tossed in caramelized onions, Applewood bacon, drawn butter, cheddar jack cheese, and scallions |

Buffalo Chicken Raviolis
Tender raviolis stuffed with bleu cheese, ricotta, buffalo chicken, breaded and flash fried. Served with garlic ranch buffalo sauce, bleu cheese dressing, and veggie sticks|

European Pub Cheese Board
A sampling of Tuscan Fontina, Rodenbach beer cheese, Iberico, and Il Frescoverde paired with marinated artichokes, bruschetta, genoa salami, balsamic reduction, whole grain mustard, and toast points |

SANDWICHES & SUCH

Ahi Tuna Tacos
Blackened Ahi tuna, seared rare topped with chipotle honey slaw and drizzled with balsamic reduction and sriracha served on (3) warm flour tortillas with a side of cilantro rice |

Panko Chesapeake Catfish Sandwich
Fresh from the Chesapeake Bay, hand cut and breaded catfish filet served on a toasted brioche roll with lettuce, tomato, and tartar sauce with a side of old bay fries |

Cowboy Wagyu Burger
Chargrilled 8oz wagyu burger topped with sautéed mushrooms, Applewood bacon, cheddar cheese, Swiss cheese, Jim Beam BBQ, fried onion rings, lettuce, and tomato served on a ciabatta bun with fresh cut fries |

KNIFE & FORK

Blackened Ribeye
Chargrilled Cajun rubbed 10oz ribeye topped with red wine caramelized onions served with bleu cheese potato Au gratin and steamed broccoli |

River House Crab Cake
Broiled lump crab cakes drizzled with roasted garlic aioli and served over pasta primavera |

Alaskan Coho Salmon
Fresh wild caught Alaskan salmon pan seared and basted with sweet and sour sesame sauce served over rice pilaf and chef veggies |

CHEF FEATURE SPECIALS 09/22 ~ 09/28

APPETIZERS

Shrimp Pot Stickers
Crispy tortillas filled with shredded cabbage, carrots, and shrimp served with sweet chili sauce |

Ahi Tuna Tostada
Sesame encrusted seared rare Ahi Tuna served on crispy tortillas, topped with Asian slaw, and garnished with diced avocado & wasabi aioli |

Pork Rind Nachos
House made pork rinds topped with pulled pork, melted cheddar jack cheese, jalapeno, tomatoes, sour cream and salsa |

SANDWICHES & SUCH

Korean Beef Taco’s
Shredded beef simmered in a Korean BBQ sauce on three warm flour tortillas, topped with Asian slaw & wasabi aioli. Served with cilantro lime rice

Southwest Roast Beef Melt
Thinly sliced Roast Beef topped with cheddar jack cheese, jalapenos, Pico de Gallo, lettuce & chipotle mayo. Served on grilled ciabatta roll with fresh cut fries |

Reuben Burger
Our grilled steak burger topped with shaved pastrami, sauerkraut, swiss cheese and 1000 island dressing. Served on marble rye bread with fresh cut fries |

KNIFE & FORK

Jamaican Ribs & shrimp
Half rack baby back ribs basted with Jamaican pineapple Calypso BBQ sauce. Served with coconut fried shrimp and black bean coconut rice |

Grilled Swordfish
Cajun seasoned chargrilled Swordfish steak topped with cilantro lime cream sauce. Served over our roasted tomato and corn risotto |

Steak Fajita Pasta
Chargrilled bistro tender topped with sautéed mushrooms, bell peppers and onions, served over Cajun Alfredo rotini pasta, and garnished with cheddar jack cheese   |

CHEF FEATURED SPECIALS 09/15 ~ 09/21

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APPETIZERS

Southern Fried Gator Bites
Marinated farm raised gator tail meat dredged in Cajun flour and flash fried, served with creole remoulade sauce |

Cheese Curds
Sharp Wisconsin cheese curds beer battered and fried golden brown, served with spicy tomato coulis |

Camp Fire Pork Wings
Mini pork shanks chargrilled and tossed in mango jalapeño hot sauce, served over frizzled spinach |

SANDWICHES & SUCH

Chipotle Lime Chicken Burrito
Slow roasted shredded chicken breast simmered in chipotle, lime, and Adobo sauce topped with cheddar jack cheese, refried beans, rice, lettuce, and tomato wrapped in a grilled tortilla, served with chips and salsa |

Guacamole Turkey Melt
Thinly sliced grilled turkey topped with smoked gouda, Applewood bacon, fresh guacamole, lettuce, and tomato in a toasted brioche roll with fresh cut fries |

Mahi Jerk Tacos
Jamaican jerk seasoned grilled mahi mahi topped with shredded cabbage, pineapple Pico de Galo, and chipotle ranch served on (3) warm flour tortilla, with a side of cilantro and coconut rice |

KNIFE & FORK

Bistro Tenderloins
Two 4oz chargrilled bistro tenderloins topped with mushroom and bacon demi glaze served with rosemary roasted red skin potatoes and roasted broccoli |

Pesto Shrimp Pasta
Sautéed tiger shrimp tossed with tomatoes, roasted peppers, and mushrooms finished with white wine and basil pesto served over angel hair pasta with garlic bread |

Lobster Risotto
Butter poached lobster tail served over creamy lobster risotto mixed with sweet corn, tomatoes, bacon, and fresh basil |