Chef Featured Specials
CHEF FEATURE 02/24 ~ 03/02
~ MARDI GRAS INSPIRED ~
APPETIZERS
Oysters on the Half Shell
Fresh shucked Chesapeake Bay oysters, served with champagne mignonette
Shrimp Etouffee
Tender gulf shrimp simmered with creole sauce, served over dirty rice
Crab and Crawdad Dip
Warm and spicy cheese dip mixed with lump crab meat and fresh crawdad tails, served with toasted baguette and tortilla chips
SANDWICHES & SUCH
Shrimp Po’Boy
Corn meal breaded shrimp, flash fried and topped with lettuce, tomatoes, pickles, and remoulade sauce on a toasted baguette served with Cajun fries
Southern Fried Chicken Sliders
Marinated chicken breast medallions dredged in seasoned flour and fried golden brown, served on (3) mini brioche rolls with spicy mayo and pickles, onion rings served to the side
Muffuletta
Fresh baguette layered with smoked ham, salami, capicola, swiss cheese, olive relish, and vinaigrette dressing, served with Cajun fries
KNIFE & FORK
Seafood Jambalaya
Pan seared scallops paired with sautéed shrimp, crawdads, and lump crab meat simmered with The Holy Trinity and a mild tomato broth, served over dirty rice
Creole Salmon Cakes
Fresh house made salmon cakes pan seared and topped with Dijon cream sauce and lump crab meat served over Cajun red skin potatoes and steamed broccoli
Blackened Catfish
Cajun spiced catfish filet, chargrilled and served with creole tartar sauce, dirty rice and bacon braised collared greens
CHEF FEATURE SPECIALS 02/17 ~ 02/23
APPETIZERS
Chicharron
Warm crispy fried to order house made pork rinds, dusted with buffalo seasoning, served with sriracha ranch dipping sauce
Gator Bites
Marinated farm raised gator tail meat dredged in Cajun ranch flour and flash fried, served with red pepper pesto
Smoked Salmon and Shrimp Deviled Eggs
Classic deviled eggs stuffed with smoked salmon mousse and topped with spiced chilled shrimp and saffron aioli
SANDWICHES & SUCH
Greek Festival Gyro
Lightly grilled lamb served on warm pita bread topped with lettuce, tomato, shaved onions, and tzatziki sauce. Served with fresh cut fries
Crispy Buffalo Chicken Melt
Fried chicken cutlet tossed in our sissy wing sauce, topped with bleu cheese crumbles, bacon, tomato, and ranch dressing served on a provolone and sour dough grilled cheese with a side of fresh cut fries
Portabella Shrimp Wrap
Grilled portabella mushrooms paired with grilled shrimp topped with roasted corn salsa, cheddar jack cheese, shredded lettuce, and chipotle ranch all wrapped in a flour tortilla, served with fresh cut fries
KNIFE & FORK
Blackened Florida Grouper
Fresh Cajun dusted seared Florida grouper served with chorizo risotto cakes, sautéed spinach, and black bean puree
Two Filet Medallions Papardelle
Two 4oz chargrilled filet mignon medallions, served over pappardelle pasta simmered in a bleu cheese demi glaze with sautéed zucchini, mushrooms, and tomatoes
Bayou Shrimp Gumbo
Gulf shrimp simmered with andouille sausage and a mild veggie broth, served over white rice.
CHEF SPECIALS 02/10 ~ 02/16
APPETIZERS
Southern Fried Oysters
Fresh shucked oysters dredged in seasoned flour and flash fried. Served with saffron aioli
Ahi Tuna Sashimi
Fresh ahi tuna sesame seared rare. Served over wakame salad and roasted corn salsa and drizzled with sriracha and balsamic reduction
Coconut Shrimp
Panko and coconut breaded gulf shrimp fried golden brown, garnished with strawberry salsa, and served with strawberry daiquiri dipping sauce
SANDWICHES & SUCH
Portabella Crab Melt
Marinated portabella mushroom cap topped with Maryland crab meat and melted provolone cheese, served on a toasted brioche roll, topped with pesto mayo, lettuce, and tomato, and served with Old Bay fries
Berry Chicken Wrap
Chargrilled chicken topped with romaine lettuce, fresh strawberries, shredded coconut, and raspberry vinaigrette and served with River House pasta salad
Crab Cake Sliders
Two (2) petite jumbo lump crab cakes on toasted brioche rolls with tartar, lettuce, and tomato and served with Old Bay fries
KNIFE & FORK
Cocoa Scallops
U-10 scallops dusted with Hershey’s Cocoa Powder, pan seared, and served over white chocolate risotto and grilled asparagus
Lobster Oscar
Split grilled lobster tail topped with colossal crab, lemon cream sauce, and grilled asparagus, and served over cilantro coconut rice
Steak and Cake
Chargrilled 6oz filet mignon topped with roasted red pepper puree, paired with a jumbo lump crab cake, and served over Yukon gold mashed and grilled asparagus
CHEF SPECIALS 2/3 ~ 2/9
APPETIZERS
Carne Asada Nachos
Fresh corn tortilla chips topped with marinated grilled steak, nacho cheese, lettuce, tomatoes, salsa, sour cream, jalapeños, and drizzled with chipotle ranch
Southwest Chicken Boatloaders
Breaded crispy chicken planks stuffed with cheddar jack cheese, chorizo, and black bean and corn salsa, served with salsa ranch
Ahi Tuna Tostadas
Seared rare Ahi tuna served on crisp tortillas topped with Pico de Gallo and honey chipotle slaw, drizzled with wasabi creme and soy reduction
SANDWICHES & SUCH
The Godfather
Our version of an Italian sub, sliced ham, salami, prosciutto, pepperoni, and provolone stacked on our house made roll topped with lettuce, tomatoes, onions, banana peppers, shaved parmesan cheese, and pesto vinaigrette. Served with sweet Maui onion chips
New York Pastrami
Shaved pastrami lightly grilled and piled high on thick cut rye bread, topped with provolone, swiss cheese, horseradish sauce, and vinegar slaw. Served with a side of fresh cut fries
BBQ Piggyback Burger
Grilled steak burger topped with Carolina BBQ pulled pork, bacon, cheddar cheese, and crisp onion straws served on a grilled ciabatta bread with a side of fresh cut fries
KNIFE & FORK
Shrimp & Scallop Pappardelle
Pan seared sea scallops paired with sautéed shrimp tossed with Roma tomatoes, julienned zucchini, white wine, and lemon served over fresh pappardelle pasta with a side of garlic bread
Balsamic Filet Mignon
Center cut 8oz filet chargrilled and drizzled with balsamic reduction served over tomato and crab risotto, topped with fried onion straws and spinach
BBQ Ribs & Shrimp
Half rack of our slow roasted baby back ribs, paired with a chargrilled gulf shrimp skewer basted with our house Jim Beam BBQ, served with chef veggies and Yukon gold mashed potatoes
CHEF FEATURE SPECIALS 1/27 ~ 2/02
APPETIZERS
Poblano Peppers
Roasted poblano peppers stuffed with cheddar jack cheese lightly breaded and flash fried, served with sriracha ranch for dipping
Applewood Bacon Scallops
Fresh U-10 scallops wrapped in Applewood bacon and broiled golden brown served with spicy cilantro mayo
Garlic Shrimp and Asparagus Risotto
Sautéed garlic gulf shrimp mixed with creamy Parmesan risotto, fresh asparagus, and basil, garnished with fresh Parmesan and roasted peppers
SANDWICHES & SUCH
Grilled Salmon BLT Wrap
Chargrilled Scottish salmon topped with crisp Applewood bacon, Roma tomatoes, romaine lettuce, and spicy cilantro mayo wrapped in a spinach tortilla, served with fresh cut fries
Classic Chicken Cordon Bleu
Chargrilled chicken breast basted with honey mustard sauce and topped with grilled ham and Swiss cheese served on a toasted brioche roll, with lettuce and tomato, fresh cut fries served to the side
Veal Parm Sliders
Crispy breaded veal cutlet topped with house marinara and mozzarella cheese served on a toasted fresh baked sub roll with garlic parm fries
KNIFE & FORK
Shrimp Pesto Pasta
Gulf shrimp sautéed with tomatoes, mushrooms, artichoke hearts, and garlic simmered in a creamy basil pesto sauce tossed with cavatappi pasta and garlic bread to the side
Tilapia and Crab Cake
Lemon pepper grilled tilapia topped with a broiled crab cake and scampi sauce served over rice pilaf and grilled asparagus
Delmonico Steak
Center cut 12oz chargrilled Delmonico topped with bleu cheese demi glaze with Yukon gold mashed potatoes and steamed broccoli
