River House Restaurant and Raw Bar

Southern okra ratatouille

½ dozen topped with colossal lump crab spinach and artichoke dip, baked

served with apricot mostarda, olive oil cured mushrooms and lavash cracker

Topped with Parmesan cheese and served with a grilled baguette

Served with twice-fried fingerling potatoes, accompanied by bacon-artichoke vinaigrette and roasted garlic aioli

Over 1lb. of 100% pure lump crab meat served with dijonnaise and warm balsamic butter dipping sauces

served with chipotle cocktail and spicy remoulade

topped with a dried cherry, bourbon-sorghum glaze and toasted almonds

Tossed in a jalapeno-buttermilk dressing and BBQ sauce, topped with fried onion straws

tossed in a whole grain mustard vinaigrette and topped with shaved manchego cheese

layered with goat cheese, avocado puree, tomato chutney, pickled red onion and zesty greens

½ dozen on the half shell with smoldering herbs

served with smoked bourbon mustard, seasonal pickled vegetables and lavash cracker

tossed in chipotle-lime broth with diced tomatoes, cilantro and grilled baguette

Red Hot Roasters certified organic coffee

topped with dried cherry-bourbon sauce served with pecan-vanilla ice cream

with vanilla bean ice cream

with toasted meringue

with blackberry bourbon sauce

with chocolate and caramel sauce

Topped with smoked bacon, caramelized onion jam, and natural reduction, served with fried mac & cheese cake and seasonal vegetables

Served over whipped potatoes and grilled asparagus, topped with lobster compound butter and natural reduction

Served with butternut squash and goat cheese gratin, seasonal vegetables, and a dried cherry, bourbon-sorghum glaze

Seared rare topped with tomato and ginger chutney served over crispy parmesan grit cake and bok choy

With gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers, and dill. Served with fries

Served with fried fingerling potatoes and grilled asparagus, layered and baked with avocado puree, Muenster cheese, and tomatoes, garnished with cilantro pumpkin seed pesto and chili balsamic reduction

topped with a creamy toasted mustard seed slaw, remoulade sauce, and house-made pickles. Served with fries

Served over creamy lump crab and chive risotto, baby bok choy, and seasonal vegetables finished with a spicy, smoked shrimp vinaigrette

Tempura fried Grouper cheeks, house-made French fries, and creamy toasted mustard seed slaw served with spicy remoulade sauce

tossed in green chile cream sauce with sautéed succotash, shredded parmesan and pea tendrils

Chef's creation of two diver scallops, 6 oz. lobster tail and 3 oz. of blacked ahi tuna topped with tomato and ginger chutney, served over creamy crab with chive risotto and grilled asparagus

6 oz. Lobster Tail to add to Filet Mignon

Substitute for Seared Diver Scallops

Substitute for Jumbo Shrimp & Diver Scallops Cavatappi Pasta

Tossed in green chile cream sauce with sautéed succotash, shredded parmesan and pea tendrils

Substitute for Seared Diver Scallops

Prepared tempura fried, broiled or blackened. Grouper cheeks, diver scallops and jumbo shrimp served with twice-fried fingerling potatoes, creamy toasted mustard seed slaw and spicy remoulade sauce

served over tasso ham cheddar grits, southern succotash, and finished with a smoky corn butter sauce

Chef John's creation with balsamic-glazed fingerling potatoes

With barbeque pan sauce, butter-whipped potatoes, and sautéed seasonal vegetables topped with fried onion straws

topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun. Served with fries

two 6 oz. tails broiled and topped with herb butter, served with butter whipped potatoes, sautéed seasonal vegetables and drawn butter

Seared rare with avocado puree, tomato, aioli, and pickled red onion. Served with house-made chips, substitute fries $2

With spicy remoulade, chipotle cocktail, shredded lettuce and tomatoes. Served with house-made chips, substitute fries $2

With a sun-dried tomato goat cheese spread, spicy greens and lemon-caper aioli on brioche bun. Served with house-made chips, substitute fries $2

With house-made pastrami, Muenster cheese, sauerkraut, and River House dressing on rye bread. Served with house-made chips, substitute fries $2

by the glass

by the glass

by the glass

by the glass

by the glass

by the glass

by the glass

by the glass

Chilled ½ lb. lobster, King crab leg, colossal lump crab, Chesapeake and west Coast oysters, jumbo shrimp, peel & eat shrimp, and PEI mussels

Steamed or Chilled

Served with chipotle cocktail sauce

steamed or chilled

1/2 lb. lobster steamed or chilled

Larger, smoother shells, higher salinity and mineral flavors. Served with your choice of Cucumber Mignonette, Chipotle Cocktail or Champagne Ice

Smaller, deeper, more jagged shells, tropical notes, brighter flavor and sweeter. Served with your choice of Cucumber Mignonette, Chipotle Cocktail or Champagne Ice

steamed or chilled

Chilled ½ lb. lobster, jumbo shrimp, Chesapeake oysters on the half shell, colossal lump crab, and PEI mussels

Tossed in chipotle vinaigrette and topped with charred tomatoes, heirloom carrots, cucumbers and fried onion straws

in housemade aioli with lemon, capers and dill served with baby greens and extra virgin olive oil

With octopus, gulf shrimp, and PEI mussels served over fingerling potatoes and mixed greens with fresh squeezed lemon and extra virgin olive oil

Filled with gulf shrimp, bay scallops, and jumbo lump crab tossed in house-made aioli with lemon, capers and dill atop a bed of baby mixed greens

With goat cheese, crispy country ham and buttermilk dressing

With bleu cheese, toasted pumpkin seeds, grapes and zesty greens tossed with pecan-vanilla bean vinaigrette

Served with smoked bourbon mustard, herb-toasted brioche, shaved manchego cheese and a roasted garlic aioli

Garnished with cornbread croutons