River Grille Menu and Prices

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River Grille menu

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Burgers
Steak Burger
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Choice of swiss, cheddar, pepper jack, provolone or bleu cheese.
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Bacon Bleu Cheese Burger
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Bacon Cheddar Over Easy Burger
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Mushroom Swiss Burger
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Cheddar Mushroom Onion Bordelaise Burger
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Sandwiches
Fish or Steak Tacos
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Seasoned fresh fish or steak drizzled with remoulade, shredded cabbage, jack cheese and pico de gallo. Served in a flour tortilla and cuban black bean and roasted corn salad.
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Fish and Chips
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Beer battered codfish and french fries, served with remoulade and cole slaw garnish.
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Chicken Salad Sandwich
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Cream chicken salad with dried cranberries, apricots served on toasted sourdough bread with melted cheddar cheese.
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California Wrap
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Shaved turkey with avocado, tomato, onion, alfalfa sprouts, greens and a pesto cream cheese spread. Served with a cucumber dipping sauce.
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The Dagwood
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Shaved roast beef, peppered turkey, house made pastrami and bacon with lettuce, tomato, onions, swiss, pepper jack and cheddar cheeses. Served on toasted french bread.
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Pesto Chicken Sandwich
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Topped with roasted red peppers and provolone cheese, served on flatbread.
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Chicken Cordon Bleu
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Hand battered chicken breast and shaved honey glazed pit ham, served open faced with a rich mornay sauce and swiss cheese.
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Southwest Smoked Chicken Wrap
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Pico de gallo, black bean roasted corn salsa, monterey jack cheese and shredded lettuce in a grilled flour tortilla. Served with chipotle aioli.
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Turkey Club
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Peppered turkey with provolone cheese, lettuce, tomato, bacon and onion on ciabatta bun. Served with sun-dried tomato aioli.
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Reuben Sandwich
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House made pastrami, bavarian sauerkraut and swiss cheese served on a toasted marbled rye bread with remoulade sauce.
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Roast Beef Flatbread Sandwich
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House made roast beef topped with melted provolone, arugula and sliced tomatoes with horseradish sauce.
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Cheese Steak Sandwich
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Shaved house made roast beef with sautéed peppers, onions and mushrooms topped with melted swiss cheese on toasted french bread and served with a side of au jus.
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Soup & Salads
Bowl Soup Du Jour / Cup Soup Du Jour
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Fresh Spinach and Turkey Salad
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Dressed with raspberry poppy seed dressing, topped with sliced strawberries, goat cheese and toasted almonds.
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Smoked Chicken Chopped Salad
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Blend of iceberg and butter lettuce topped with chopped tomatoes, onions, bacon and a parmesan ribbon. Choice of dressings.
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Caribbean Jerk Chicken Salad
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Caribbean jerk seasoned grilled chicken breast on our house greens with fresh pineapple, grape tomatoes and toasted almonds. Served with mango vinaigrette.
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Seafood Salad
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Fresh asparagus, mushrooms, artichokes, red onion, grape tomatoes and chick peas served over our house greens. Topped with grilled shrimp and lump crab meat. Served with crisp cucumber dressing.
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River Grille Steak Salad
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Sliced grilled steak, served on house greens with grape tomatoes, onions, crumbled gorgonzola and julienne potato frites. Dressed with honey stone ground mustard dressing.
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Classic Caesar Salad
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A traditional favorite with fresh romaine, grated parmesan and garlic crouton. Add chicken, shrimp, or salMon.
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Bowl of Soup Du Jour
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Cup of Soup Du Jour
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Classic Caesar Salad
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Fresh romaine tossed caesar dressing with grated parmesan cheese and garlic crouton.
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Roasted Red Beet and Goat Cheese Salad
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Served with arugula and hazelnut drizzled with balsamic vinegar reduction.
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River Grille Chopped Salad
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A blend of butter and iceberg lettuce with chopped red onions, tomatoes and bacon. Finished with a ribbon of parmesan cheese and your choice of dressings.
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Mesclun Salad
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Mesclun greens tossed with white balsamic blackberry vinaigrette and finished with gorgonzola, grape tomatoes, rings of red onion and candied walnuts.
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Spinach and Arugula Salad
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Dressed with raspberry poppy seed dressing, topped with goat cheese, sliced strawberries, rings of red onion and toasted almonds.
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Sides
French Fries or Sweet Potato Fries
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Potato Chips
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Sautéed Vegetables
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Cole Slaw
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Guinness and Jalapeño Battered Onion Rings
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Fresh Seasonal Fruit
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Appetizers
Beer Braised Pork Belly
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Rubbed and caramelized served on roasted red pepper polenta and finished with pork demi.
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Chesapeake Bay Crab Cakes
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Seasoned moist lump crab, pan-fried and finished with a roasted red pepper coulis.
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Mediterranean Shrimp
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Marinated in aged balsamic vinegar, chili oil and mediterranean herbs.
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Bronzed Sea Scallops
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Served with smoked tomato risotto garnished with fried leeks.
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Hot Crab and Shrimp Dip
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Blue crab and baby shrimp in a bubbling parmesan dip served with crostini.
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Bacon Wrapped Sweet Peppers
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Stuffed with dates, almonds, cream cheese and andouille sausage, finished with cantaloupe-chili sauce.
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Charcuterie Board
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Chef's selection of house made sausages, meats and cheeses, with marinated olives, grapes, julienne pickles and fried capers.
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Seafood & Poultry
Fresh Pan Seared Halibut
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Served on a bed of house made fettuccine tossed in a roasted tomato beurre blanc with crispy pancetta, sautéed peppers and onions.
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Fresh Atlantic Salmon
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Pan seared and served with sun-dried tomato pesto risotto, grilled asparagus topped with chèvre crumbles and drizzled with a cilantro basil chimichurri sauce.
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Fresh Catch
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Our fish is flown in fresh daily, so you can be assured our seafood is of the highest quality. Ask your server for availability.
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Alaskan King Crab Legs
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1 1/2 lbs. Of steamed crab legs and claw. Served with drawn butter and leMon.
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Shellfish Risotto
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Lobster, sea scallops and tiger shrimp with sherry garlic and herb risotto, crimini and shiitake mushrooms.
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Pan Seared Chicken
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Local ozark mountain poultry supreme chicken breast on a bed of sautéed spinach with sun-dried tomatoes. Served with crispy horseradish gnocchi and finished with pan sauce.
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Oven Roasted Duck
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Duck breast served on spaghetti squash with zucchini and sautéed arugula, finished with an orange balsamic reduction topped with crispy julienne carrots.
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Steaks
Our all-natural steaks are prepared to the following conditions: rare is a cool red center, medium rare is a warm red center, medium is a pink center, medium well is a thin line of pink, and well is no pink. W gladly offer any of our steaks with shrimp, scallops, 1/2 lb. Of alaskan king crab legs, or lobster tail.
Steak Oscar
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Two tenderloin medallions with lump crabmeat, grilled asparagus and sauce béarnaise.
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Steak Tournedos
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Served on truffle potato crostini with grilled asparagus, finished with gorgonzola demi-glace.
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Beef Tenderloin Filet 7 Oz
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Beef Tenderloin Filet 10 Oz
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Ribeye 12 Oz. Usda Prime
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Master Cut 16 Oz
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Ribeye usda prime
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Bone-In Ribeye 26 Oz.
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New York Strip 14 Oz
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Usda prime
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Bison Tenderloin
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8 oz. Bison tenderloin with port wine demi-glace.
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Steak and Lobster
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7 oz. Beef tenderloin filet paired with 7 oz. Whole roasted lobster tail.
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Grilled Bone-In Pork Chop
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12 oz. Lightly rubbed and served with sautéed haricot vert and roasted garlic gournay whipped potatoes, finished with a brandy brown sugar pork demi-glace.
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Smoked Baby Back Ribs
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Full rack with our house made barbecue sauce.
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Side Dishes
Guinness and Jalapeño Battered Onion Rings
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Baked Idaho Potato Loaded, One Pounder
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Roasted Garlic and Gournay Whipped Potatoes
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Truffled Steak Frites
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Creamy Risotto with Crab and Asparagus
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Creamed Corn with Poblano Peppers
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Sautéed Spinach with Bacon
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Grilled Asparagus with Parmesan
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Season Vegetables
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Shiitake, Crimini and Button Mushrooms in a Burgundy Butter Sauce
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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