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 |