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DINNER MENU MAY 26th
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TONIGHT’S MENU BY HENDRY SOJOS, JUSTIN PILLION + CHARLIE ALI
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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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GREEN SALAD: with fennel, walnuts, feta, strawberry, balsamic 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: creamy potato, bacon + chard with grana padano, chili oil + chives
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10
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BEETS: salt roasted and charred with toasted pistachio, crumbled goat cheese, watercress + lemon vinaigrette
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14
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LETTUCE WRAP: thai spiced chicken lettuce wrap with shredded carrot, cilantro sesame and sweet soy, peanuts, sriracha + lime
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13
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SHRIMP + GRITS: pan fried cajun spiced louisiana shrimp with aged cheddar polenta, scallions, hot sauce + pickled onions
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14
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MUSSELS: sautéed pei mussels with shallot, garlic, chorizo, lemon, white wine, herbs + chilis
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14
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OYSTERS: six malpeque oysters on a half shell with mignonette + cocktail sauce
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15
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WINGS: crispy fried with spicy sweet chili sauce crisp celery + carrot + fried herbs
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11
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CALAMARI: crispy fried with shishito peppers, lemon aioli, chili oil + fried herbs
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14
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ASPARAGUS: grilled with soft poached egg, lemon puree, fried black olives, allepo pepper, truffle oil + freshly grated pecorino cheese
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13
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MAIN COURSES:
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SALMON: pan seared atlantic salmon with asparagus purée, fresh pea + bacon risotto + salad of fried lemon and pea shoots
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29
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PAELLA: seafood paella with shrimp, mussels, clams, calamari ,chorizo, bell pepper, fennel, saffron, Valencia orange and rice
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29
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STEAK: wood grilled prime new york strip with baby carrot, grilled asparagus, gorgonzola fonduta + vidalia onion, herb + cheese potato gratin
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34
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SWORDFISH: grilled with black beans, tomatillo salsa verde, jicama-avocado salad + pico de gallo
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29
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FRIED CHICKEN: crisp fried boneless chicken with homemade hot sauce, barbeque sauce, creamy coleslaw + onion rings + sriracha honey
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24
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CRISPY LOCAL THE BRIDGE TOFU: sautéed with local vegetables, ginger, chili paste, rice noodles + a thai sweet chili sauce
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18
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PASTA: handmade spaghetti with beef + tomato ragu, grana padano cheese + fried herbs
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18
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SOFT SHELL CRAB: two pan roasted soft shell crabs with house made spaghetti in a scampi butter sauce with capers, cherry tomato + wild arugula
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29
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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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LOBSTER SANDWICH: lemon + butter braised local lobster on toasted brioche served with hand cut french fries
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22
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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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CHOCOLATE SALAMI: with pistachio, amoretti cookie + powdered sugar
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8
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CRÈME BRULEE: blood orange crème brulee with caramelized sugar
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8
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SORBET: house made strawberry lime sorbet with fresh mint
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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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