Five Main On The River

Prince Edward Island mussels sautéed with smoky linguica sausage and fresh kale, simmered in a homemade garlic chicken broth with white wine. A hearty, flavorful beginning.

Five French oven-roasted drumsticks glazed in a sweet and spicy Korean sauce. Crispy on the outside, tender and juicy inside.

House-made crostini topped with fresh burrata, heirloom tomatoes, garlic, and basil, finished with olive oil and a drizzle of balsamic reduction. Light, fresh, and flavorful.

Eight jumbo chicken wings smoked in-house, baked to perfection, and served with a sweet and tangy mango chutney puree.

Creamy goat cheese and artichoke dip baked until golden and bubbly, served with toasted crostini in a bread bowl.

4 oz. sushi-grade Ahi Tuna, garlic- and sesame-crusted, pan-seared and served rare for optimal flavor. Accompanied by wasabi and pickled ginger.

Fresh mozzarella, heirloom tomatoes, garlic, and basil on a crisp flatbread, finished with a balsamic reduction.

Crispy potato skins topped with smoked cheddar and bacon, finished with a zesty sriracha sour cream.

Roasted chicken, sweet corn, and potatoes in a rich, creamy broth with smoky bacon, garlic, and a touch of spice. Served piping hot with oyster crackers.

Chef's daily creation, made fresh to highlight seasonal flavors.

Creamy burrata, heirloom tomatoes, and fresh basil drizzled with a balsamic reduction, served over a bed of fresh arugula. Light, refreshing, and flavorful.

Slow-roasted golden beets, craisins, goat cheese, and roasted almonds atop a bed of arugula, dressed with a bright lemon black garlic vinaigrette.

Crisp romaine tossed with Caesar dressing, parmesan, and house-made croutons.

Fresh mixed greens, tomatoes, cucumbers, and seasonal vegetables, served with your choice of dressing.