River Grille
(479) 271-4141

We make ordering easy.

Burgers
- Steak Burger
  
  Choice of swiss, cheddar, pepper jack, provolone or bleu cheese.
- Bacon Bleu Cheese Burger
- Bacon Cheddar Over Easy Burger
- Mushroom Swiss Burger
- Cheddar Mushroom Onion Bordelaise Burger

Sandwiches
- Fish or Steak Tacos
  
  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.
- Fish and Chips
  
  Beer battered codfish and french fries, served with remoulade and cole slaw garnish.
- Chicken Salad Sandwich
  
  Cream chicken salad with dried cranberries, apricots served on toasted sourdough bread with melted cheddar cheese.
- California Wrap
  
  Shaved turkey with avocado, tomato, onion, alfalfa sprouts, greens and a pesto cream cheese spread. Served with a cucumber dipping sauce.
- The Dagwood
  
  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.
- Pesto Chicken Sandwich
  
  Topped with roasted red peppers and provolone cheese, served on flatbread.
- Chicken Cordon Bleu
  
  Hand battered chicken breast and shaved honey glazed pit ham, served open faced with a rich mornay sauce and swiss cheese.
- Southwest Smoked Chicken Wrap
  
  Pico de gallo, black bean roasted corn salsa, monterey jack cheese and shredded lettuce in a grilled flour tortilla. Served with chipotle aioli.
- Turkey Club
  
  Peppered turkey with provolone cheese, lettuce, tomato, bacon and onion on ciabatta bun. Served with sun-dried tomato aioli.
- Reuben Sandwich
  
  House made pastrami, bavarian sauerkraut and swiss cheese served on a toasted marbled rye bread with remoulade sauce.
- Roast Beef Flatbread Sandwich
  
  House made roast beef topped with melted provolone, arugula and sliced tomatoes with horseradish sauce.
- Cheese Steak Sandwich
  
  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.

Soup & Salads
- Bowl Soup Du Jour / Cup Soup Du Jour
- Fresh Spinach and Turkey Salad
  
  Dressed with raspberry poppy seed dressing, topped with sliced strawberries, goat cheese and toasted almonds.
- Smoked Chicken Chopped Salad
  
  Blend of iceberg and butter lettuce topped with chopped tomatoes, onions, bacon and a parmesan ribbon. Choice of dressings.
- Caribbean Jerk Chicken Salad
  
  Caribbean jerk seasoned grilled chicken breast on our house greens with fresh pineapple, grape tomatoes and toasted almonds. Served with mango vinaigrette.
- Seafood Salad
  
  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.
- River Grille Steak Salad
  
  Sliced grilled steak, served on house greens with grape tomatoes, onions, crumbled gorgonzola and julienne potato frites. Dressed with honey stone ground mustard dressing.
- Classic Caesar Salad
  
  A traditional favorite with fresh romaine, grated parmesan and garlic crouton. Add chicken, shrimp, or salMon.

Sides
- French Fries or Sweet Potato Fries
- Potato Chips
- Sautéed Vegetables
- Cole Slaw
- Guinness and Jalapeño Battered Onion Rings
- Fresh Seasonal Fruit

Appetizers
- Beer Braised Pork Belly
  
  Rubbed and caramelized served on roasted red pepper polenta and finished with pork demi.
- Chesapeake Bay Crab Cakes
  
  Seasoned moist lump crab, pan-fried and finished with a roasted red pepper coulis.
- Mediterranean Shrimp
  
  Marinated in aged balsamic vinegar, chili oil and mediterranean herbs.
- Bronzed Sea Scallops
  
  Served with smoked tomato risotto garnished with fried leeks.
- Hot Crab and Shrimp Dip
  
  Blue crab and baby shrimp in a bubbling parmesan dip served with crostini.
- Bacon Wrapped Sweet Peppers
  
  Stuffed with dates, almonds, cream cheese and andouille sausage, finished with cantaloupe-chili sauce.
- Charcuterie Board
  
  Chef's selection of house made sausages, meats and cheeses, with marinated olives, grapes, julienne pickles and fried capers.

Soup & Salads
- Bowl of Soup Du Jour
- Cup of Soup Du Jour
- Classic Caesar Salad
  
  Fresh romaine tossed caesar dressing with grated parmesan cheese and garlic crouton.
- Roasted Red Beet and Goat Cheese Salad
  
  Served with arugula and hazelnut drizzled with balsamic vinegar reduction.
- River Grille Chopped Salad
  
  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.
- Mesclun Salad
  
  Mesclun greens tossed with white balsamic blackberry vinaigrette and finished with gorgonzola, grape tomatoes, rings of red onion and candied walnuts.
- Spinach and Arugula Salad
  
  Dressed with raspberry poppy seed dressing, topped with goat cheese, sliced strawberries, rings of red onion and toasted almonds.

Seafood & Poultry
- Fresh Pan Seared Halibut
  
  Served on a bed of house made fettuccine tossed in a roasted tomato beurre blanc with crispy pancetta, sautéed peppers and onions.
- Fresh Atlantic Salmon
  
  Pan seared and served with sun-dried tomato pesto risotto, grilled asparagus topped with chèvre crumbles and drizzled with a cilantro basil chimichurri sauce.
- Fresh Catch
  
  Our fish is flown in fresh daily, so you can be assured our seafood is of the highest quality. Ask your server for availability.
- Alaskan King Crab Legs
  
  1 1/2 lbs. Of steamed crab legs and claw. Served with drawn butter and leMon.
- Shellfish Risotto
  
  Lobster, sea scallops and tiger shrimp with sherry garlic and herb risotto, crimini and shiitake mushrooms.
- Pan Seared Chicken
  
  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.
- Oven Roasted Duck
  
  Duck breast served on spaghetti squash with zucchini and sautéed arugula, finished with an orange balsamic reduction topped with crispy julienne carrots.

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
  
  Two tenderloin medallions with lump crabmeat, grilled asparagus and sauce béarnaise.
- Steak Tournedos
  
  Served on truffle potato crostini with grilled asparagus, finished with gorgonzola demi-glace.
- Beef Tenderloin Filet 7 Oz
- Beef Tenderloin Filet 10 Oz
- Ribeye 12 Oz. Usda Prime
- Master Cut 16 Oz
  
  Ribeye usda prime
- Bone-In Ribeye 26 Oz.
- New York Strip 14 Oz
  
  Usda prime
- Bison Tenderloin
  
  8 oz. Bison tenderloin with port wine demi-glace.
- Steak and Lobster
  
  7 oz. Beef tenderloin filet paired with 7 oz. Whole roasted lobster tail.
- Grilled Bone-In Pork Chop
  
  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.
- Smoked Baby Back Ribs
  
  Full rack with our house made barbecue sauce.

Side Dishes
- Guinness and Jalapeño Battered Onion Rings
- Baked Idaho Potato Loaded, One Pounder
- Roasted Garlic and Gournay Whipped Potatoes
- Truffled Steak Frites
- Creamy Risotto with Crab and Asparagus
- Creamed Corn with Poblano Peppers
- Sautéed Spinach with Bacon
- Grilled Asparagus with Parmesan
- Season Vegetables
- Shiitake, Crimini and Button Mushrooms in a Burgundy Butter Sauce

Menu for River Grille provided by Allmenus.com

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River Grille