Chef Featured Specials
CHEF SPECIALS 06/30 ~ 07/06
APPETIZERS
Crab Tots
One pound of golden brown tater tots topped with creamy crab cheese sauce, Applewood bacon, and scallions |
Cheese Curds
Aged Wisconsin cheddar cheese curds, beer battered and flash fried, served with smoked tomato coulis |
Mussels Marinara
One pound of fresh mussels steamed with white wine and house marinara, served with toasted bread points |
SPECIALITY SANDWICHES
Smoked Brisket Tacos
House smoked brisket topped with shredded cabbage, cheddar jack cheese, roasted corn Pico, and salsa verde served on (3) warm flour tortillas with a side of cilantro lime rice |
Lemon Pepper Mahi Mahi Sandwich
Chargrilled lemon pepper mahi filet topped with lettuce, tomato, and tartar served on a toasted brioche roll with a side of old bay fried |
Hawaiian Chicken Wrap
Jerk chicken, grilled ham, and pineapple topped with roasted red pepper aioli, mixed greens, and tomato wrapped in a chipotle tortilla served with fresh cut fries |
KNIFE & FORK
Louisiana Boil
One dozen clams, one dozen easy peel shrimp, ½ dozen craw dads, andouille sausage, corn on the cob, and red skin potatoes boiled on Cajun spices |
Shrimp and Lobster Enchiladas
Fresh gulf shrimp and lobster meat wrapped in tortillas baked to a golden brown, topped with creamy crab cheese sauce, drizzled with chipotle ranch, and scallions served over black bean and cilantro rice |
Bourbon Street N.Y. Strip Steak
Hand cut 12oz strip steak marinated in bourbon and brown sugar and chargrilled to your liking, served with rosemary roasted potatoes and steamed broccoli |
CHEF FEATURE SPECIALS 06/23 ~ 06/29
APPETIZERS
Smoked Portabella and Crab
Applewood smoked portabella mushroom cap stuffed with crab imperial drizzled with smoked gruyere cheese sauce |
Shark Bites
Marinated Mako shark dredged in Cajun flour and flash fried to perfection.
Served with house buffalo ranch dipping sauce |
Crab Rangoon
Crisp wonton wrappers stuffed with crab and cream cheese.
Served with sweet chili sauce for dipping |
SPECIALTY SANDWICHES
Wagyu Burger
Chargrilled 8oz grass fed wagyu burger topped with smoked gruyere cheese, Applewood smoked bacon, teriyaki mushrooms, pickled onions, lettuce, tomato, and sriracha ketchup.
Fresh hand cut fries served on the side |
Smoked Italian Meatball Grinder
Handmade and house smoked meatballs simmered in a spicy marinara sauce topped with mozzarella cheese on our homemade sub roll, served with garlic parmesan fries |
Jerk Shark Tacos
Jerk seasoned grilled Mako shark topped with shredded cabbage, mango radish salsa, queso fresco, and salsa Verde on (3) warm flour tortillas with a side of cilantro lime rice |
KNIFE & FORK
Blackberry Ribeye
Chargrilled hand cut ribeye topped with caramelized onions, sautéed mushrooms, and blackberry brandy butter, served with Yukon mashed potatoes and sautéed zucchini and roasted peppers |
Ahi Tuna
Chargrilled 8oz fresh ahi tuna steak served rare, topped with lemon basil caper butter served over wasabi mashed potatoes and gingered carrots |
Parmesan Sea Scallops
Pan seared sea scallops topped with bruleed parmesan cheese served over angel hair pasta tossed with zucchini, mushrooms, and marinara drizzled with balsamic reduction |
CHEF FEATURE SPECIALS 05/19 ~ 05/25
APPETIZERS
Portabella Poppers
Sliced portabella and cheddar jack cheese breaded with seasoned panko bread crumbs and flash fried, served with island horseradish sauce |
BBQ Bacon Wrapped Shrimp
Fresh gulf shrimp wrapped in Applewood smoked bacon, broiled to perfection and brushed with Jim Beam BBQ sauce served over frizzled spinach |
Steak Tostadas
Seared medium rare filet mignon served on crisp tortilla shells garnished with Pico de Gallo, salsa Verde, crumbled bleu cheese, and drizzled with sriracha |
SPECIALITY SANDWICHES
Double Smash Pizza Burger
Two pressed 4oz brisket and short rib burgers topped with provolone, mozzarella, pepperoni, bacon, roasted peppers, and marinara served on toasted ciabatta bread with a side of garlic parm fries |
Garlic Parmesan Shrimp Wrap
Shrimp breaded with garlic parm bread crumbs fried golden brown topped with fresh mozzarella, tomato, romaine lettuce, and parmesan peppercorn dressing, served with a side of pasta salad |
Blackened Grouper Sandwich
Fresh fried grouper dusted with Cajun spices and chargrilled served on a brioche roll with lettuce, tomato, pickle, and tartar sauce with old bay fires served to the side |
KNIFE & FORK
Ribeye
Chargrilled 12oz ribeye topped with sautéed shrimp, tomatoes, and garlic herb butter served with Yukon mashed and grilled asparagus |
Lobster Pasta
Sautéed lobster tail meat tossed, tossed baby spinach, mushrooms, and roasted peppers finished with white wine, garlic, lemon, and crushed peppers served over angel hair pasta with garlic bread |
Sweet and Sour Pineapple Shrimp
Battered gulf shrimp tossed in a sweet and sour pineapple sauce served over crab
fried rice |
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 per person| rsvp recommended ~ while supplies last | 717-930-8700
CHEF FEATURE SPECIALS 05/05 ~ 05/11
APPETIZERS
Kickin’ Crab Mac and Cheese
Tender cavatappi noodles tossed with creamy habanero jack cheese, sharp cheddar cheese, and lump crab meat, topped with toasted panko and Applewood bacon |
Corona and Lime Peel and Eat Shrimp
Fresh gulf shrimp steamed in Corona, lime, and old bay served with cocktail sauce |
Pulled Pork Nachos
Fresh fried tortilla chips topped with house pulled pork, nacho cheese, jalapeños, Pico de Gallo, shredded lettuce, salsa, and sour cream |
SANDWICHES & SUCH
Mahi Mahi Tacos
Blackened mahi topped with mango Pico de Gallo and chipotle ranch sauce, severed on (3) warm flour tortillas with a side of Spanish rice |
Blackened Shrimp and Steak Burrito
Cajun spiced chargrilled shrimp and carne asada steak topped with refried beans, Spanish rice, cheddar jack cheese, lettuce, tomato, and salsa. Served with a side
of chips and salsa |
South of the Boarder Burger
Our steak burger topped with grilled chorizo sausage, salsa, jalapeños, and cheddar jack cheese served on a toasted ciabatta roll garnished with crisp tortilla strips, lettuce, and tomato. Served with a side of fresh cut fries |
KNIFE & FORK
Ribeye Verde
Blackened 12oz ribeye grilled to order topped with sautéed peppers, onions, and mushrooms, tomatoes, salsa verde, and cheddar jack cheese, served with cilantro mashed potatoes |
Beef Enchiladas
Three flour tortillas stuffed with shredded beef and cheddar jack cheese topped with shredded lettuce, salsa, and Pico de Gallo. Served with Spanish rice and refried beans |
Fajita Mixtas
Sautéed chicken, steak, and shrimp tossed with peppers and onions served on a sizzle platter with warm tortillas, shredded lettuce, Pico de Gallo, sour cream, Spanish rice, and cheddar jack cheese |
CHEF FEATURE SPECIALS 04/14 ~ 04/20
APPETIZERS
Chesapeake Boat Loader Chicken
Petite breaded chicken cutlets stuffed with crab imperial, broiled to perfection and finished with old bay cream sauce
Garlic Parmesan Shrimp
Fresh gulf shrimp breaded with parmesan, garlic, and seasoned bread crumbs, flash fried and served with white cocktail sauce, garnished with shredded parmesan
Queso Sticks
Tri-color tortilla breaded aged Vermont cheddar cheese sticks, fried golden brown and served with salsa ranch
SANDWICHES & SUCH
Florida Grouper Sandwich
Fresh Florida grouper panko breaded and fried golden brown, served on a toasted brioche roll topped with cilantro lime mayo, lettuce, and tomato. Old bay fries served to the side
Crab Cake Melt
Our house recipe crab cake grilled on sourdough bread topped with provolone and American cheese, bacon, and grilled tomatoes, served with a side of fresh cut fries
Filet Mignon Torta
Chargrilled filet medallions topped with caramelized onions, roasted peppers, fresh mozzarella cheese, cilantro, and salsa Verde on our fresh sub roll, served with a side of Cajun fries
KNIFE & FORK
Blackened Bleu Ribeye
Hand cut 12oz ribeye dusted with Cajun spices, chargrilled to order and topped with creamy bleu cheese sauce, served with a loaded baked potato and roasted broccoli
Easter Dinner
Grilled honey and brown sugar glazed ham steak topped with pineapple and cranberry chutney, served with Yukon gold mashed potatoes and sautéed chef veggies
Lamb Chops
Garlic and rosemary marinated lamb chops chargrilled to order and topped with mint chimichurri sauce served over spinach and mushroom risotto
CHEF FEATURE SPECIALS 04/07 ~ 04/13
APPETIZERS
Fried Buffalo Chicken Raviolis
Tender raviolis stuffed with ricotta cheese, blue cheese & buffalo chicken. Breaded, lightly fried and served with garlic ranch, buffalo sauce, blue cheese, and celery and carrots
Santé Fe Eggrolls
Crispy wontons stuffed with grilled chicken, black beans, corn, peppers, and cheddar jack cheese. Served with salsa & sour cream
Oysters on The Half Shell
Fresh Chincoteague oysters shucked to order. Served with lemon, Tabasco and cocktail sauce| 2.25 Each
SANDWICHES & SUCH
Ahi Tuna Tacos
Seared Ahi Tuna sliced thin on 3 warm tortillas. Topped with Pico de Gallo, shredded cabbage & avocado. Drizzled with chipotle ranchero sauce
Piggyback Burger
Our 7oz Steak burger topped with Carolina pulled pork, Applewood smoked bacon, cheddar cheese, and crispy onion straws. Served on toasted ciabatta bread with a side of fresh cut fries
Caprese Grinder
Our homemade sub roll, baked golden brown and stuffed with fresh mozzarella cheese, Roma tomatoes, and basil finished with pesto vinaigrette and balsamic reduction. Served with garlic Parmesan fries
KNIFE & FORK
Rigatoni Siciliano
Tender rigatoni, Italian sausage, pepperoni, and ground beef tossed in a Bolognese sauce, topped with fresh melted mozzarella and served with garlic bread
Surf & Turf
6oz chargrilled filet mignon, paired with a fried softshell crab and drizzled with a lemon aioli. Served with Yukon gold mashed potatoes and chef vegetables
Tilapia & Shrimp
Blackened Tilapia filet, topped with creamy garlic Parmesan shrimp and served over a tomato spinach risotto
OUR SUMMER DRINK MENU IS OUT! CHEERS TO DECK SEASON (COMING SOON)!
CHEF FEATURE SPECIALS 03/31 ~ 04/06
APPETIZERS
Cheese Curds
Beer battered Wisconsin cheese curds, served with spicy tomato confit
Tropical Ahi Tuna Tartar
Fresh diced marinated ahi tuna topped with mango, roasted peppers, and fresh avocado garnished with wasabi and balsamic reduction, served on crisp wonton chips
Shrimp Pot Stickers
Crispy wontons stuffed with cabbage and shrimp, served with sweet chili sauce
SANDWICHES & SUCH
Soft Shell Crab Sandwich
Cornmeal breaded soft shell crab flash fried and served on a grilled brioche roll topped with house tartar sauce, lettuce, and tomato with a side of old bay fries
Blackened Bison Burger
Cajun spiced 8oz Colorado bison burger chargrilled to order, topped with cheddar cheese, grilled onions, roasted peppers, avocado aioli, lettuce, and tomato served on a grilled ciabatta bun with a side of fresh cut fries
Jerked Mahi Mahi Tacos
Fresh grilled mahi seasoned with Jamaican jerk spices topped with shredded cabbage, pineapple and mango salsa, and drizzled with chipotle ranch, served on (3) warm tortillas garnished with mixed greens and Pico de Gallo with a side of Spanish rice
KNIFE & FORK
Southwest Filet Mignon
8oz hand cut filet chargrilled to order topped with chimichurri sauce served over black bean and corn risotto, garnished with Cajun tortilla chips
Peppered Swordfish
Peppercorn crusted pan seared swordfish cooked to order, topped with lump crab and lemon cream sauce served over rice pilaf and sautéed zucchini noodles with frizzled shallots
Riverhouse Crab Cakes
Broiled to perfection all lump crab cakes garnished with lemon lime aioli, served with Yukon mashed and sautéed baby carrots | one or two
ST. PADDY’S DAY ~ CHEF FEATURE SPECIALS ~ 03/17 – 03/23
APPETIZERS
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
SANDWICHES & SUCH
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
Reuben
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
KNIFE & FORK
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
CHEF FEATURE SPECIALS 03/10 ~ 03/16
APPETIZERS
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
SANDWICHES & SUCH
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
KNIFE & FORK
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
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