CHEF SPECIALS 5/20-5/26

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