CHEF FEATURE SPECIALS 4/28 ~ 5/4

APPETIZERS

Portabella Frites
Hand cut portabella mushrooms breaded and flash fried, served with roasted garlic aioli

Southern Fried Oysters
Shucked oysters dredged in seasoned flour and fried golden brown, served with spicy rémoulade

Shrimp and Octopus Ceviche
Citrus and tomato marinated shrimp and octopus tossed with tomatoes, onions, jalapeños, and cucumbers, served with fresh tortilla chips

SANDWICHES & SUCH

Softshell Crab Club
Breaded and fried softshell crab topped with jalapeño bacon mayo, lettuce and tomato served on grilled sour dough bread with a side of old bay fries |

Ahi Tuna Wrap
Seared rare ahi tuna topped with romaine lettuce, mango salsa, and raspberry vinaigrette wrapped in a spinach tortilla, served with a side of River House pasta salad

Ribeye Sandwich
Chargrilled 6oz ribeye topped with sautéed mushrooms, bleu cheese crumbles, crisp onions straws, and roasted garlic aioli served on a grilled brioche roll with a side of hand cut fries

KNIFE & FORK

N.Y. Strip
Hand cut 12oz New York strip chargrilled to order topped with sautéed portabella mushrooms and merlot demi glaze, served with Yukon mashed and grilled asparagus

Veal Chop Oscar
Chargrilled bone in veal chop topped with grilled asparagus, lump crab, and creamy parmesan sauce served over parmesan risotto

Scallop and Shrimp Linguini
Pan seared scallops tossed with sautéed shrimp, garlic, tomatoes, fresh basil, mushrooms, and zucchini finished with white wine and a touch of cream served over linguini pasta with a side of garlic bread