River House Restaurant and Raw Bar Menu

Chilled 1⁄2 lb. lobster, 10 oz. King crab leg, colossal crab, East and West coast oysters, jumbo shrimp, peel & eat shrimp, and mussels.

Chilled 1⁄2 lb. lobster, jumbo shrimp, oysters on the half shell, colossal lump crab and mussels.

Larger, smoother shells, higher salinity and mineral flavors

Smaller, deeper and jagged shells, tropical notes, brighter flavor and sweeter

Garnished with cornbread croutons.

With lemon, capers and dill served with baby greens and cherry tomatoes.

With octopus, shrimp and mussels served over fingerling potatoes and spicy greens with fresh squeezed lemon and extra virgin olive oil.

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.

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

With goat cheese, crispy country ham and buttermilk dressing.

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

on the half shell with smoldering herbs ½ dozen

½ dozen topped with crab, spinach and artichokes and baked

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

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

tossed in a jalapeno-buttermilk dressing, topped with fried onion straws

served with chipotle cocktail and spicy remoulade

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

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

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

and twice-fried fingerling potatoes with bacon-artichoke vinaigrette and roasted garlic aioli

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

Topped with smoked bacon and caramelized onion jam served with fried mac & cheese.

grouper cheeks, house-made French fries and creamy toasted mustard seed slaw served with spicy remoulade sauce.

Chef John's creation with balsamic-glazed fingerling potatoes.

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

Tossed in green chile cream sauce with roasted corn, concasse tomatoes and pea tendrils. Full

With house-made pastrami, Havarti, sauerkraut, River House dressing on marble rye.

Topped with a creamy toasted mustard seed slaw and house-made pickles. Full

With avocado pure, tomato, aioli and pickled red onion.

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

With gulf shrimp, bay scallops and lump crab tossed in lemon, capers and dill.

With spicy remoulade, chipotle cocktail, shredded lettuce and tomatoes.

With spicy remoulade, chipotle cocktail, shredded lettuce and tomatoes.

½ dozen topped with crab, spinach and artichokes and baked

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

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

tossed in a jalapeno-buttermilk dressing, topped with fried onion straws

served with chipotle cocktail and spicy remoulade

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

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

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

and twice-fried fingerling potatoes with bacon-artichoke vinaigrette and roasted garlic aioli

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

Chilled 1⁄2 lb. lobster, 10 oz. King crab leg, colossal crab, East and West coast oysters, jumbo shrimp, peel & eat shrimp, and mussels.

Chilled 1⁄2 lb. lobster, jumbo shrimp, oysters on the half shell, colossal lump crab and mussels.

Larger, smoother shells, higher salinity and mineral flavors

Smaller, deeper and jagged shells, tropical notes, brighter flavor and sweeter

Garnished with cornbread croutons.

With lemon, capers and dill served with baby greens and cherry tomatoes.

With octopus, shrimp and mussels served over fingerling potatoes and spicy greens with fresh squeezed lemon and extra virgin olive oil.

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.

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

With goat cheese, crispy country ham and buttermilk dressing.

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

served with balsamic-glazed fingerling potatoes, southern okra ratatouille and lemon-caper aioli

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

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

topped with tomato and ginger chutney served over crispy parmesan grit cake

with gulfshrimp, bay scallops, and lump crab tossed inhouse-made aioli with lemon, capers and dill. Served with fries

grouper cheeks, diver scallops and jumbo shrimp served with twice fried fingerling potatoes, creamy toasted mustard seed slaw and spicy remoulade sauce

served over creamy lump crab-chiverisotto, baby bok choy and finished with a spicy, smoked shrimp vinaigrette

served with butternut squash and goat cheese gratin and a dried cherry, bourbon-sorghum glaze

layered and baked with avocado puree, muenster cheese and tomato, garnished with cilantro-pumpkin seed pesto and chili balsamic reduction

Chef John's creation with balsamic-glazed fingerling potatoes

Chef's creation of two diver scallops, 5 oz. lobster tail and 3 oz. of blacked ahi tuna topped with tomato and ginger chutney, served over creamy lump crab with chive risotto and grilled asparagus

two 5 oz. tails broiled and topped with herb butter, served with butter whipped potatoes, sautéed seasonal vegetables and drawn butter

tossed in green chile cream sauce with roasted corn, concasse tomatoes and peatendrils

with barbeque pan sauce and butter whipped potatoes topped with fried onion straws

served over whipped potatoes, topped with lobster compound butter and natural reduction

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

topped with smoked bacon and caramelized onion jam served with fried mac & cheese

with toasted meringue

with vanilla bean ice cream

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

with chocolate and caramel sauce

Smoked bacon and mozzarella. Served with a house-made biscuitand hash browns.

Sautéed peppers, onions, mushrooms, and fresh spinach topped with melted muenster cheese. Served with a house-made biscuit and hash browns.

Steak, caramelized onions, mushrooms, and muenster cheese. Served with a house-made biscuit and hash browns.