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Lunch Menu |
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STARTERS |
|
River House Chowder-
5 cup / 7
bowl
Combination of scallops, shrimp and tuna |
|
Conch Fritters
–
8
Served with Key lime aioli |
|
Shiitake Mushroom Toasts
– 8
With Fontina Val D’Aosta cheese |
|
Steamed Mussels
– 14
White wine, garlic, butter, and herbs |
|
Cajun Popcorn
– 10
Deep-fried crawfish, Cajun style with remoulade sauce |
|
Grilled Shrimp Skewers
– 10
House-made Tequila barbecue sauce |
|
Maryland Lump Crab Cake
– 10
With chipotle mayonnaise |
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SALADS |
|
Baby Spinach, Apples & Toasted Walnuts
-
12
Warm bacon dressing, mushrooms,
aged Gouda cheese |
|
Seared, Rare, Spiced Yellowfin Tuna Salad
– 18
Served chilled with Mesclun greens, curry-peanut dressing,
sprouts, and mint |
|
Chef Salad –
14
Black Forest ham, turkey, Gruyere & Cheddar cheeses, egg,
Russian dressing |
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Grilled Chicken Niçoise
– 14
Greens, Niçoise olives, Haricot-vert, egg, tomato, shallot-caper
vinaigrette |
|
River House Caesar Salad
– 9
Romaine hearts, white anchovies, garlic bread sticks
With grilled chicken
–
add 6
With grilled shrimp, salmon, or tuna -
add 10 |
|
Sliced Flank Steak Salad
– 18
Arugula, roasted
peppers, Maytag blue cheese, balsamic vinaigrette |
|
Mesclun
Greens Salad
– 8
With balsamic vinaigrette |
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PANINI
Grilled Sandwiches
With house-made potato chips, Coleslaw and pickle |
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Eggplant, Roasted Peppers & Mozzarella
– 11
Basil pesto, seven grain wheat bread |
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Croque-Monsieur
– 12
Black forest ham, gruyere, béchamel |
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SANDWICHES
With house-made potato chips, Coleslaw and pickle |
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River House Lobster Roll
-19
In-house steamed
and picked lobster, chilled, light lemon mayonnaise, griddled
roll |
|
Pulled Pork Sandwich
– 13
Dry
rub spiced and slow cooked, house barbecue sauce |
|
Grilled Chicken Sandwich
– 13
Avocado, lettuce, tomato, basil aioli, on olive bread |
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Gravlax and Avocado
– 13
Cured salmon, sweet dill mustard, greens, whole grain wheat
bread |
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Grilled New York Steak Sandwich
– 17
Sautéed onions & mushrooms, mustard aioli, side of pickled
jalapenos |
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Yellowfin Tuna Sandwich
– 15
Wasabi mayonnaise, lettuce, tomato on country white toast |
Certified Angus Burger
– 12
8
oz. beef served with lettuce and tomato |
|
Fried Ipswich Clam Roll
– 15
Whole belly clams on griddled roll with lemon and tarter
|
Deluxe Turkey Club
–
14
House roasted, all-natural turkey with bacon, lettuce, tomato |
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MAIN DISHES |
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Omelette –
14
With smoked salmon, scallions, cream cheese and hand-cut fries |
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New York Strip Steak
– 29
16
oz. Certified Angus Beef, Maitre d’ butter, hand-cut fries and
vegetable |
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Sautéed Baby Calamari
– 14
River House signature dish with spicy red & yellow tomato broth,
garlic croustade |
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Fish & Chips
– 20
Traditional favorite – Fried Atlantic Cod with tartar and
Coleslaw |
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River House Fried Ipswich Clams
– 19
Whole-belly
clams, served with tartar, lemon and hand-cut fries |
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Linguine White Clam Sauce
– 18
Whole and chopped Littleneck clams, garlic, herbs |
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Pasta Shells - Arugula, White Beans & Roasted Tomatoes
–
12
With grilled chicken -
add 6
With grilled shrimp or tuna -
add 10 |
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SIDES:
Hand-cut fries/Onion Rings/Sautéed
Mushrooms/Mesclun Greens
– 4 |
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Dinner Menu |
|
STARTERS |
|
River House Chowder-
5./7.
Combination of scallops, shrimp, corn, with garlic croutons |
|
Market Field Green Salad-
8.
Teardrop tomatoes, balsamic-garlic vinaigrette |
|
River House Caesar-
10.
Served with grilled garlic bread sticks and white anchovies |
|
Baby Spinach, Goat Cheese, Candied Pecans
-14.
With
mushrooms, dried cherries and raspberry walnut vinaigrette |
|
Steamed Mussels-
15.
Steamed in white wine, garlic, butter, and herbs |
|
Grilled Shrimp Skewers-10.
With Tequila barbecue sauce |
|
Conch Fritters-
9.
With Key lime aioli |
|
Cajun Popcorn-10.
Deep-fried crawfish Cajun style with Remoulade sauce |
|
Sautéed Baby Calamari-14.
River House signature dish with spicy red & yellow tomato broth,
garlic croustade |
|
Shiitake Mushroom Toast-9.
With Fontina Val D’Aosta cheese |
|
CASUAL FARE |
|
Seared, Rare, Spiced Yellowfin Tuna Salad-20.
Served chilled with Mesclun greens, curry-peanut dressing,
sprouts, and mint |
|
River House Lobster Roll-22.
House steamed and picked lobster, chilled, light
lemon mayonnaise, griddled roll, fries |
|
Fish & Chips-20.
North Atlantic cod
served with malt vinegar, tartar and Coleslaw |
|
Certified Angus Burger-12.
8 oz Burger served as you wish with hand- cut fries, Coleslaw,
lettuce and tomato |
|
River House Fried Ipswich Clams-22.
Whole-belly clams served with tartar, lemon, Coleslaw and fries |
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FISH |
|
Stuffed Sole with Lobster Sauce
-25.
Shrimp, scallops and crabmeat stuffing, served with spinach |
|
Pan Seared Day Boat Scallops
-29.
Over lemon spinach risotto |
|
Tilapia “Piccata”-
24.
River
House original with white port, capers, lemon, and spinach |
|
Peppered Yellow Fin Tuna
-26.
Over wilted watercress with Ponzu dipping sauce |
|
MEAT |
|
Pan Roasted All Natural Chicken
-19.
Lemon, thyme marinated with mashed potatoes and vegetable |
|
River House Rib Eye Steak
-29.
16 oz.
Certified Angus Beef, Maitre d’ butter, fries and vegetable |
|
New York Strip Steak
-29.
16 oz.
Certified Angus Beef, Maitre d’ butter, fries and vegetable |
|
Sliced Flank Steak Salad
-22.
Baby Arugula, roasted peppers, Maytag blue cheese, balsamic
vinaigrette |
|
Veal of the Day
-
priced daily |
|
Wood Smoked & Grilled Baby Back Ribs
-27.
Spicy,
chili rubbed River House barbecue, fries, and Cole slaw |
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PASTA |
|
Linguine White Clam
Sauce
-20.
Whole and chopped littlenecks, cooked with garlic and herbs |
|
Pasta of the Day-priced
daily |
|
Shells with Roasted Tomatoes, Arugula & White Beans
-16.
With grilled chicken-
add 6. With tuna or
shrimp add 10. |
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| River
House Tavern Brunch |
|
STARTERS |
RiverHouse Chowder
-
5./7.
Shrimp, scallops, corn, garlic croutons |
Shitake Mushroom Toast
-
9.
Fontina Val D’Aosta |
Seasonal Fruit & House Made Granola -
9.
Yogurt, maple glazed pecans, lavender honey drizzle |
|
BRUNCH SPECIALTIES - |
Caramelized Apple Crepe
-
12.
warm maple syrup, crème fraiche |
Baked Cinnamon Raisin French Toast -
12.
Pecan butter, maple cured bacon |
|
Eggs Benedict
Home fries, hollandaise |
| |
With Black Forest ham
- 12.
With smoked salmon
- 14.
With New York Sirloin
- 17.
With lobster
24. |
|
Smorgasbord of Smoked & Cured Fish
- 19.
Gravlax, smoked salmon, whitefish salad, herring,
chive cream cheese, bagel, garni |
Omlette -
14.
With smoked salmon, scallions and cream cheese |
Green Eggs and Ham-
14.
Soft scrambled eggs with cream cheese, scallions
ham, home fries and toast |
|
SALADS |
|
Salad of Baby Spinach -
14.
With goat cheese, candied pecans, mushrooms,
dried cherries and raspberry walnut vinaigrette |
|
RiverHouse Caesar Salad
-
10.
White anchovies, grilled garlic bread sticks
With grilled chicken -
add 6.
With grilled shrimp or tuna
add 10. |
|
|
BEVERAGES |
|
FRESH SQUEEZED ORANGE JUICE 3.50
VOSS SPRING WATER
800 ml 8. |
400 ml 4.
ESPRESSO 3.
CAPPUCCINO 3.75
CAFÉ AU LAIT 3.75 |
|
Brunch Libations |
|
Bloody Mary 7.50
Fresh Squeezed OJ Mimosa 8.50
Bellini– Raspberry Peach & Champagne 8.
ABC Coffee 8.
(Ameretto, Bailey’s & Couintreau) |
|
SANDWICHES & MAIN DISHES |
Certified Angus Burger
-
12.
Hand-cut fries
As you like it-
P.A. |
Croque Monsieur
-
13.
Black forest ham, gruyere, béchamel |
Turkey Club
-
14.
The classic piled high |
Gravlax & Avocado Sandwich
- 14.
Dill mustard, whole grain bread |
Shells with Roasted Tomatoes,
Arugula & White Beans -
12.
With grilled chicken -
add 6.
With grilled shrimp or tuna
add 10. |
Fried
Ipswich Clams-
22.
Tartar, lemon, fries |
|
RiverHouse Lobster Roll
- 22.
House steamed and picked lobster, light lemon
mayonnaise, griddled bun |
|
SIDES
-
4./ea.
Maple cured bacon
Fresh fruit salad
Side salad |
Home fried potatoes
Hand-cut fries
Onion rings
Cole slaw |
|
|
18% gratuity added to parties of 6 or more.
Thoroughly cooking meat, poultry, seafood, eggs or shellfish
reduces the risk of food borne illness |
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