Elevated American fare & a raw bar in an industrial space with big windows & a riverside patio.
“Elevated American fare & a raw bar in an industrial space with big windows & a riverside patio.”
Prices and menu items are subject to change. Contact the restaurant for current information.
Browse community photos of River House Restaurant and Raw Bar in Louisville, KY, including restaurant and food images when available.
½ dozen: smoother shells, higher salinity, and mineral flavors
½ dozen: larger, more jagged shells, tropical notes, brighter flavor and sweeter
Chilled ½ lb. lobster, King crab leg, colossal lump crab, East and West coast oysters, jumbo shrimp, peel & eat shrimp, and PEI mussels
Chilled ½ lb. lobster, jumbo shrimp, Chesapeake oysters on the half shell, colossal lump crab, and mussels
Steamed or chilled
Served with chipotle cocktail sauce
½ lb. steamed or chilled
over 1 lb. of 100% pure lump crab meat served with dijonnaise and warm brioche butter dipping sauces
¼ lb.
topped with truffle oil and black garlic
topped with crab, spinach and artichoke and baked
served with chipotle cocktail and spicy remoulade
topped with dried cherry, bourbon-sorghum glaze, and toasted almonds
rolled with carrots, cucumbers, cream cheese and served with wasabi, chipotle aioli, soy glaze and topped with crunch and tobiko caviar
and twice-fried fingerling potatoes with bacon-artichoke vinaigrette and roasted garlic aioli
served with smoked duck confit, mustard, seasonal pickled vegetables and lavash crackers (serves 4)
served with apricot mostarda, olive oil cured mushrooms and lavash crackers (serves 4)
tossed in a whole grain mustard vinaigrette and topped with shaved manchego cheese
seasonal white fish of the day tossed with fresh lime and cilantro served with Pico de Gallo, chipotle aioli and tortilla chips
½ dozen topped with simmering herbs
Tossed in chipotle-lime broth with diced tomatoes, cilantro and grilled garlic bread
Layered with goat cheese, avocado puree, tomato chutney, pickled red onion and zesty greens
Tossed in a sweet and spicy remoulade and BBQ sauce, topped with fried onion straws
Filled with gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers, and dill atop a bed of baby mixed greens
Tossed in chipotle vinaigrette and topped with charred tomatoes, heirloom carrots, cucumbers, and fried onion straws
Served with smoked bourbon mustard, herb-toasted brioche, shaved manchego cheese and a roasted garlic aioli
with goat cheese, crispy country ham and buttermilk dressing
with bleu cheese, toasted pumpkin seeds, grapes and zesty greens tossed with bacon-sherry vinaigrette
local mixed greens, asparagus, cucumber, feta cheese, roasted red pepper, toasted cashews, tossed in a honey-dill vinaigrette
with lemon, capers, dill served with baby greens and sherry bisque
served with tender cold water lobster pieces
with gulf shrimp, bay scallops and PEI mussels served over fingerling potatoes and mixed greens with fresh squeezed lemon and extra virgin olive oil
Smoked Chicken and Corn Chowder
Topped with smoked bacon, caramelized onion jam and natural reduction, served with fried mac & cheese cake and seasonal vegetables
Served atop ham cheddar grits, southern succotash and finished with a smoky corn butter sauce
Served over whipped potatoes and grilled asparagus, topped with lobster compound butter and natural reduction
Seared rare topped with tomato and ginger chutney served over crispy parmesan grit cake and bok choy
Served over tasso ham and cheddar grits, southern succotash and finished with a spicy smoked shrimp vinaigrette
Chef's creation with balsamic-glazed fingerling potatoes
Two 6oz. tails broiled and topped with herb butter, served with butter-whipped potatoes, sautéed seasonal vegetables and drawn butter
Served with butternut squash and goat cheese gratin, seasonal vegetables and a dried cherry, bourbon-sorghum glaze
With bourbon-pan sauce, butter-whipped potatoes and sautéed seasonal vegetables topped with fried onion straws
Tossed in green chile cream sauce with sautéed succotash, shredded parmesan and pea tendrils
Served with balsamic-glazed fingerling potatoes, southern succotash, ratatouille and lemon-caper aioli
SERVED WITH HOUSE-MADE CHIPS. SUBSTITUTE FRIES $2
Topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun
With house-made pastrami, Muenster cheese, sauerkraut and thousand island dressing on marble rye
With spicy remoulade, pomodoro, tomato, aioli and pickled red onion
With gulf shrimp, bay scallops and lump crab tossed in house-made aioli with lemon, capers and dill, shredded lettuce and tomato
With shredded lettuce, tomato and house-made pickles served with a creamy toasted mustard seed slaw
With spicy remoulade, chipotle cocktail, shredded lettuce and tomato
With a sun-dried tomato goat cheese spread, spicy greens and lemon-caper aioli on brioche bun
$6 SIDES
Order Online
Delivery & takeout
🎟️Coupons & Deals
Find savings
⭐Read Reviews
Yelp, Google, TripAdvisor
📍Map & Location
Get directions
📸View Photos
10 photos
Handpicked by cuisine, location, and menu similarity.