River House Restaurant and Raw Bar

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

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