DINNER MENU MARCH 15th
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TONIGHT’S MENU BY JUSTIN PILLION + JP CAPA + PABLO PORTILLA
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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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HUMMUS: house made chickpea hummus with tortilla chip + roasted red peppers
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14
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SOUP: black bean soup with avocados, sour cream + cilantro
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12
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MUSSELS: sautéed pei mussels with lemon, herbs, garlic, shallots + calabrian chilies in white wine broth
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14
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OYSTERS: fresh bluepoint oysters on the half shell with cocktail sauce, mignonette + lemon
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14
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WINGS: floured + fried chicken wings tossed in chipotle-mango bbq sauce
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13
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TUNA: sesame crusted with edamame puree, pickled daikon radish, carrot, wasabi + watercress
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14
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YUCCA: crispy fried with blistered shishito peppers, charred avocado, jalapeno-cilantro aioli + aleppo pepper
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14
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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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SMOKED SALMON: 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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EDAMAME: edamame filled pot stickers with mushroom, truffle and parmesan broth
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12
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SQUASH: roasted butternut squash with melinda mae cheese, pickled cranberry, apples, mint + toasted seeds
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13
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MAIN COURSES:
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BRANZINO: pan roasted with sunchoke, confit parsnip, salt roasted beet + bacon hash with béarnaise sauce + pea shoots
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29
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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 sundried tomato risotto, basil pesto, bean sprout + parsley salad
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29
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TUNA: pan seared with ratatouille of eggplant, squash, red pepper, tomato, onion, herbs with edamame puree + watercress
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29
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NY STRIP: wood grilled with herb roasted fingerling potato, hen of the woods mushrooms, kale, fermented beet puree + gorgonzola
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34
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SCHNITZEL: pork tenderloin pan seared in butter with pickled mustard seeds, daikon radish, carrots + caper buerre blanc
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26
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CHICKEN: wood grilled marinated boneless chicken thighs with creamy herbed soft polenta, blistered shishito peppers and parsley salad
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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 spaghetti with duck + tomato ragu with grana padano + fried herbs
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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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BEEF PHO: rice noodles in a vietnamese spiced beef broth with cilantro, thai basil, bean sprouts, mint, jalapeño, lime and thinly sliced beef sirloin
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20
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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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FRITTERS: sweet banana fried fritters with chocolate sauce, toasted walnuts + vanilla 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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