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 |

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 |

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 |

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   |

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 |

Where craft brews are plentiful, and something delicious is always cooking! Chef Featured Specials 09/01/17 ~ 09/07/17

APPETIZERS

IPA Easy Peel Shrimp
Fresh shrimp steamed with IPA, lemon, and old bay |

APPETIZERS

Tempura Crab Stuffed Mushrooms       
Baby portabella mushroom caps stuffed with tempura crab and served with remoulade for dipping |

Cheesy Chicken Risotto Balls
Risotto balls stuffed with smoked chicken and mozzarella cheese flash-fried and served with romesco sauce for dipping |

Scallops
Pan-seared scallops topped with avocado puree, roasted cherry tomatoes, mushrooms, and fresh basil |

SANDWICHES & SUCH

Seared Filet Mignon Sandwich
Hand-carved and seared filet mignon sandwich topped with smoked gouda cheese, caramelized onions, portabella mushrooms, arugula, and smoked peach steak sauce. Served with a side yuca fries |

Salmon Tacos
Seared salmon topped with avocado puree, roasted corn and tomato, pickled red onion, cilantro, and charred jalapenos served on (3) warm flour tortillas accompanied by cilantro lime rice |

Mediterranean Chicken Parm Sub
Deep fried parmesan breaded chicken with roasted red peppers, tomato, red onion, black olives, fresh basil, provolone and fresh mozzarella on our house baked sub roll.  Marinara and garlic parm fries served to the side |

KNIFE & FORK

Southern Style Shrimp and Grits
Cajun seared shrimp served over smoked cheddar grits mixed with Applewood smoked  bacon and chorizo topped with red pepper creole sauce |

Bourbon Mesquite Strip
8 oz. New York Strip topped with smoked portabella cheese sauce served with a loaded baked potato and butter poached broccoli |

Chicken Remoulade
6 oz. chicken breast medallion stuffed with crab, spinach, and mozzarella pan-seared and served with smoked cauliflower, portabella, and tomato risotto topped with lemon beurre blanc cream sauce |

Where craft brews are plentiful, and something delicious is always cooking! Chef Featured Specials 07/28/17 ~ 08/03/17

APPETIZERS

Southern Fried Oysters
Fresh shucked oysters dredged in Cajun flour and flash fried, served with creole tartar sauce |

APPETIZERS

Southwest Potato Poppers
Diced potatoes mixed with jalapeno & cheddar Jack cheese lightly breaded, flash fried, and served with cilantro chipotle sour cream |

Steak Quesadilla
Marinated skirt steak char grilled to perfection topped with mushrooms, onions, tomatoes and melted cheddar jack cheese on a crispy tortilla served with sour cream and salsa |

BBQ Pork Fries
A pound of hand cut fries topped with Jim Beam BBQ pulled pork, nacho cheese sauce, scallions and jalapenos |

SANDWICHES & SUCH

Ahi Tuna Tacos
Blackened Ahi Tuna filet seared rare, sliced thin, and topped with pineapple salsa and wasabi aoli.  Served on 3 warm tortillas served with fresh cut fries |

Cajun Steak Wrap
Blackened skirt steak topped with black bean & corn salsa, sour cream, house salsa, crispy fried tortilla chips, shredded lettuce and cheddar jack cheese wrapped in a chipotle tortilla served with fresh cut fries |

Chicken Caprese
Char grilled chicken breast topped with fresh mozzarella, tomato, pesto mayo, balsamic reduction and mixed greens served on grilled ciabatta with fresh cut fries |

KNIFE & FORK

Shrimp Florentine Stuffed Salmon
Scottish salmon filet stuffed with cream cheese, Applewood smoked bacon, spinach, and shrimp lightly blackened, pan seared and served over tender spaghetti noodles tossed with tomatoes, garlic basil, and olive oil |

Veal Chesapeake
Sautéed veal cutlet topped with premium lump crab meat and creamy parmesan sauce served with grilled asparagus and Yukon mashed potatoes |

Balsamic Filet Mignon
Char grilled center cut filet topped with fresh bruschetta then drizzled with balsamic reduction served with rosemary red skin potatoes and grilled asparagus |

APPETIZERS

Buffalo Chicken Raviolis
Tender Raviolis stuffed with ricotta cheese, blue cheese, & buffalo chicken. Breaded, flash fried, & served with a garlic ranch buffalo sauce|