DINNER MENU MARCH 17th HAPPY ST. PATRICK’S DAY!
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TONIGHT’S MENU BY JUSTIN PILLION + JP CAPA + HENDRY SOJOS
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FIRST COURSES:
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OLIVES: green + black olives marinated in olive oil, chili, herb + citrus
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5
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CLASSIC CAESAR: romaine, house made dressing, grana padano cheese + croutons
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12
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LOCAL GREENS: fennel, walnuts, pickled green apples, feta + citrus vinaigrette
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10
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GUACAMOLE: made to order with house made tortilla chips
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14
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SOUP: creamed broccoli + irish cheddar with grana padano + fried herbs
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12
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DRUNKEN MUSSELS: ale steamed P.E.I mussels with mustard, garlic + parsley butter
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14
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OYSTERS: fresh sex on the bay oysters on the half shell with cocktail sauce, mignonette + lemon
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14
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CEVICHE: marinated striped bass with lemon, jalapeños, cilantro, onions, cucumber, served with green plantain chips
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15
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WINGS: floured + fried chicken wings tossed in fermented chili sauce + gorgonzola yogurt
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13
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TEMPURA SHRIMP: tempura battered shrimp and vegetables with sweet + sour soy sauce, toasted sesame seeds
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14
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SHISHITO PEPPERS: blistered with meyer lemon puree, n’duja vinaigrette, white anchovy, pickled pineapple, toasted almond + herbs
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13
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CALAMARI: crisp fried with sweet and sour peppers, thai basil + chipotle aioli
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14
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DEVILED EGGS: creamy deviled eggs topped with house smoked atlantic salmon, dill crème fraiche, flying fish roe + lemon
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12
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WONTON: edamame filled steamed wontons with hoison sauce, pickled carrot + daikon
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12
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SQUASH: roasted butternut squash with melinda mae cheese, pickled cranberry honey, pickled sunchokes, apples, mint + toasted seeds
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13
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MAIN COURSES:
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CORNED BEEF: traditional corned beef with confit carrot, cabbage + fingerling potato - served with dijon mustard
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22
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PAD THAI: shrimp, chicken, egg, bean sprouts and roasted peanuts sautéed with rice noodles in a thai style sauce with cilantro + lime
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24
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SWORDFISH: grilled block island swordfish with spicy thai yellow curry, jasmine rice, sautéed baby bok choy + cilantro
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29
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STRIPED BASS: pan roasted with fermented beet puree, citrus + herb roasted fingerling potato with fennel, parsley + blood orange salad
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31
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TUNA: pan seared ahi tuna with carrot ginger puree, crispy sesame roasted green beans + sour-soy glaze
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29
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SALMON: pan roasted atlantic salmon with lemon + dill risotto, grilled asparagus + smoked salmon beurre blanc
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30
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NY STRIP: wood grilled with puffed truffle potato profiteroles, mushroom conserva, confit parsnip + béarnaise sauce
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34
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SHEPHERDS PIE: soeltl farms beef with parsnip, carrot + edamame baked with a potato + grana padano crust + parsley salad
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18
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CHICKEN: buttermilk fried leg + thigh, bacon braised swiss chard, crispy onion ring, chicken gravy + salad of watercress + sherry pickled shallot
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26
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CRISPY ‘THE BRIDGE’ TOFU: sautéed with local vegetables, rice noodles + a thai sweet chili sauce
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18
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PASTA: handmade spinach spaghetti with roasted red pepper crema, sweet peppers, fired spinach + bacon crumbs
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18
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SOELTL FARM BEEF BURGER: with cheddar cheese, homemade pickles, ketchup + greens – served with french fries
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15
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DESSERTS: (please order date pudding and soufflé in advance)
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SOUFFLÉ: flourless bittersweet molten chocolate cake
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12
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DATE PUDDING: toshi’s date pudding with dark rum caramel sauce + fresh whipped cream
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12
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GUINNESS CAKE: chocolate guinness cake with baileys ice cream + jameson whiskey caramel sauce
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8
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POT DE CRÈME: meyer lemon custard with whipped cream + candied lemon peel
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8
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FRITTERS: sweet banana fried fritters with chocolate sauce, toasted walnuts + chocolate ice cream
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8
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CAKE: spiced parsnip + apple with whipped cream and toasted walnuts
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8
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20% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE
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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!
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consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
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