First courses



Download 31.56 Kb.
Date conversion28.03.2018
Size31.56 Kb.








DINNER MENU MAY 26th




TONIGHT’S MENU BY HENDRY SOJOS, JUSTIN PILLION + CHARLIE ALI









FIRST COURSES:




OLIVES: green + black olives marinated in olive oil, chili, herb + citrus

5

CLASSIC CAESAR: romaine, house made dressing, grana padano cheese + croutons

12

GREEN SALAD: with fennel, walnuts, feta, strawberry, balsamic vinaigrette

10

GUACAMOLE: made to order with house made tortilla chips

14

SOUP: creamy potato, bacon + chard with grana padano, chili oil + chives

10

BEETS: salt roasted and charred with toasted pistachio, crumbled goat cheese, watercress + lemon vinaigrette

14

LETTUCE WRAP: thai spiced chicken lettuce wrap with shredded carrot, cilantro sesame and sweet soy, peanuts, sriracha + lime

13

SHRIMP + GRITS: pan fried cajun spiced louisiana shrimp with aged cheddar polenta, scallions, hot sauce + pickled onions

14

MUSSELS: sautéed pei mussels with shallot, garlic, chorizo, lemon, white wine, herbs + chilis

14

OYSTERS: six malpeque oysters on a half shell with mignonette + cocktail sauce

15

WINGS: crispy fried with spicy sweet chili sauce crisp celery + carrot + fried herbs

11

CALAMARI: crispy fried with shishito peppers, lemon aioli, chili oil + fried herbs

14

ASPARAGUS: grilled with soft poached egg, lemon puree, fried black olives, allepo pepper, truffle oil + freshly grated pecorino cheese

13











MAIN COURSES:




SALMON: pan seared atlantic salmon with asparagus purée, fresh pea + bacon risotto + salad of fried lemon and pea shoots

29

PAELLA: seafood paella with shrimp, mussels, clams, calamari ,chorizo, bell pepper, fennel, saffron, Valencia orange and rice

29

STEAK: wood grilled prime new york strip with baby carrot, grilled asparagus, gorgonzola fonduta + vidalia onion, herb + cheese potato gratin

34

SWORDFISH: grilled with black beans, tomatillo salsa verde, jicama-avocado salad + pico de gallo

29

FRIED CHICKEN: crisp fried boneless chicken with homemade hot sauce, barbeque sauce, creamy coleslaw + onion rings + sriracha honey

24

CRISPY LOCAL THE BRIDGE TOFU: sautéed with local vegetables, ginger, chili paste, rice noodles + a thai sweet chili sauce

18

PASTA: handmade spaghetti with beef + tomato ragu, grana padano cheese + fried herbs

18

SOFT SHELL CRAB: two pan roasted soft shell crabs with house made spaghetti in a scampi butter sauce with capers, cherry tomato + wild arugula

29

SOELTL FARM BEEF BURGER: with cheddar cheese, homemade pickles, ketchup + greens – served with french fries

15

LOBSTER SANDWICH: lemon + butter braised local lobster on toasted brioche served with hand cut french fries

22






DESSERTS: (please order date pudding and soufflé in advance)




SOUFFLÉ: flourless bittersweet molten chocolate cake

12

DATE PUDDING: toshi’s date pudding with dark rum caramel sauce + fresh whipped cream

12

CHOCOLATE SALAMI: with pistachio, amoretti cookie + powdered sugar

8

CRÈME BRULEE: blood orange crème brulee with caramelized sugar

8

SORBET: house made strawberry lime sorbet with fresh mint

8







20% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE




RIVER TAVERN SUPPORTS OUR LOCAL FARMERS AND FISHERMEN BY USING LOCAL PRODUCTS WHENEVER POSSIBLE. WE BELIEVE THAT EATING LOCAL IS AN IMPORTANT PART OF SUSTAINING OURSELVES, OUR COMMUNITY AND OUR ENVIRONMENT, AND IT JUST TASTES BETTER!




consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions








The database is protected by copyright ©ininet.org 2016
send message

    Main page