River House Menu

Served with steamed spinach, crispy bacon, roasted shallots, and drizzled with peppered lemon butter sauce

Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli

Served with lemon, pepperoncini, and a lemon dill aioli for dipping

Blue crab folded into a parmesan cream, crusted with bread crumbs, topped with green onion, and served with house made flour tortilla chips

Topped with crabmeat, chives and cornbread dressing, drizzled with a bacon mignonette sauce

Warmed pretzel served with house made pimento, beer cheese dip

Placed in garlic butter and paired with sun-dried tomatoes, served with crispy French bread on the side

A white fish filet, blackened and topped with pico de gallo, lettuce, and avocado, placed in a flour tortilla

Grilled mahi filet topped with lemon dill aioli, lettuce and tomato on a toasted bun

Prepared blackened, grilled, or fried. Served on a roll with lettuce, tomato and remoulade sauce

Lightly fried fresh shrimp OR oysters on a hoagie roll, served with lettuce, tomato, and spicy sriracha remoulade

Lobster meat and shrimp tossed with diced celery, green onion and mayo, served on a toasted roll with potato chips

Southern fried chicken breast, pepper jelly, avocado, lettuce, and tomato on a toasted bun

Bacon, lettuce and deep fried green tomatoes on toasted slider buns with avocado and pickled onion spread

Butternut squash roasted and simmered in chicken stock, with onion, peppers and carrots, garnished with goat cheese, chives and crouton

Topped with sour dough bread, melted cave-aged gruyere

A crisp wedge of iceberg lettuce topped with blue cheese crumbles, bacon, tomatoes with house made blue cheese dressing

A romaine and iceberg blend with parmesan cheese, scallions, bacon, and house made croutons

Apples tossed with arugula, River Street Sweets glazed pecans, red onion, goat cheese and lemon-strawberry vinaigrette

Our lump crab cake atop fresh spinach, with roasted beets, goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette

Hand battered and served over shrimp and andouille creole sauce with our Lowcountry cornbread

Pan fried and served over shrimp and garlic butter cream sauce, grilled asparagus, and micro basil to garnish

A local favorite prepared with blackened shrimp, country ham and slow roasted tomatoes paired with a butter reduction sauce, and served over parmesan grits

Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens

Fresh caught, seasoned and seared on a hot iron skillet then served with a savory and sweet pineapple tomato salsa, accompanied by an herbed orzo

Fresh grouper prepared with native blue crab meat and asparagus over mashed potatoes and accompanied with a rich béarnaise sauce

Fresh shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce

Pan blackened flounder filet, topped with sauteed crabmeat and chives on a bed of creamy goat cheese risotto with spinach and mushrooms

Fresh shrimp and crabmeat baked into a creamy cheddar cheese macaroni, topped with a panko blend and served with steamed broccoli on the side

Springer mountain buttermilk dipped fried boneless chicken breast, served with a helping of mac 'n cheese, and southern style collard greens

Glazed with pepper jelly and grilled. Served over roasted potatoes, green beans, and roasted baby carrots. Garnished with fresh rosemary

Crowned with mushrooms, cream, shallots and sundried tomato sauce. Served on a bed of red roasted potatoes and asparagus. garnished with fried capers

12oz. New York strip grilled. Topped with au poivre sauce. Served with a side of mashed potatoes and steamed asparagus

6oz. filet mignon grilled. Topped with a Madeira sauce. Served with a helping of mashed potatoes and sautéed haricot verts

A fresh caught local fish prepared with our chef 's expertise, ask your server for today's feature and accompaniment