River House Seafood
River House
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Seafood and Southern-Inspired Dining
valutazione
Recensioni
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menù
Breaded and fried to perfection, served with goat cheese, house made Vidalia onion relish, and sriracha remoulade
Served with steamed spinach, crispy bacon, roasted shallots, and drizzled with peppered lemon butter sauce
Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli
Served with lemon, pepperoncini, and a lemon dill aioli for dipping
Blue crab folded into a parmesan cream, crusted with bread crumbs, topped with green onion, and served with house made flour tortilla chips
A low country twist on the classic Oysters Rockefeller prepared with braised collards and parmesan panko gratiné
Warmed pretzel served with house made pimento, beer cheese dip
Placed in garlic butter and paired with sun-dried tomatoes, served with crispy French bread on the side
Half pound burger, served on a toasted roll with lettuce, tomato, onion and your choice of cheddar, blue cheese or Swiss
A white fish filet, blackened and topped with roasted corn, pico de gallo, lettuce, and avocado, placed in a flour tortilla
Slow roasted beef tenderloin with swiss cheese and stone ground Dijon mustard on toasted Hawaiian buns, accompanied by a savory beef au jus
Prepared blackened, grilled, or fried. Served on a roll with lettuce, tomato and remoulade sauce
Lightly fried fresh shrimp OR oysters on a hoagie roll, served with lettuce, tomato, and spicy sriracha remoulade
Southern fried chicken breast, pepper jelly, avocado, lettuce, and tomato on a toasted bun
Lobster meat and shrimp tossed with diced celery, green onion and mayo, served on a toasted roll with potato chips
Our smooth and creamy signature bisque seasoned with a blend of coastal flavors and a touch of sherry
Potatoes, celery, onions, bell peppers, and carrots simmered in chicken broth with cheddar and Swiss cheese, garnished with bacon and chives
Topped with sour dough bread, melted cave-aged gruyere
A crisp wedge of iceberg lettuce topped with blue cheese crumbles, bacon, tomatoes with house made blue cheese dressing
A romaine and iceberg blend with parmesan cheese, scallions, bacon, and house made croutons
Sliced apples, River Street Sweets pecans, onion, goat cheese and arugula. Served with a strawberry vinaigrette
Our lump crab cake atop fresh spinach, with roasted beets, goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette
Hand battered and served with sour cream & chives fries, house-made coleslaw, cocktail and tartar sauce
Hand battered and served over shrimp and andouille creole sauce with our Lowcountry cornbread
Pan fried and served over shrimp and garlic butter cream sauce, grilled asparagus, and micro basil to garnish
Two of our native blue crab cake accompanied by a lemon dill aioli, and sriracha remoulade. Served with a side of mashed potatoes and sauteed asparagus
A local favorite prepared with blackened shrimp, country ham and slow roasted tomatoes paired with a butter reduction sauce, and served over parmesan grits
Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens
Fresh caught, seasoned and seared on a hot iron skillet then served with a savory and sweet pineapple tomato salsa, accompanied by an herbed orzo
Fresh grouper prepared with native blue crab meat and asparagus over mashed potatoes and accompanied with a rich béarnaise sauce
Fresh shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce
Pan blackened flounder filet, topped with sauteed crabmeat and chives on a bed of creamy goat cheese risotto with spinach and mushrooms
Fresh shrimp and crabmeat baked into a creamy cheddar cheese macaroni, topped with a panko blend and served with steamed broccoli on the side
Springer mountain buttermilk dipped fried boneless chicken breast, served with a helping of mac 'n cheese, and southern style collard greens
Glazed with pepper jelly and grilled. Served over roasted potatoes, green beans, and roasted baby carrots. Garnished with fresh rosemary
Baked chicken breast stuffed with cheddar, cream cheese, spinach, herbs, and spices then served with southern style green beans and roasted potatoes
12oz. New York strip grilled. Topped with au poivre sauce. Served with a side of mashed potatoes and steamed asparagus
6oz. filet mignon grilled. Topped with a Madeira sauce. Served with a helping of mashed potatoes and sautéed haricot verts
A fresh caught local fish prepared with our chef 's expertise, ask your server for today's feature and accompaniment
Collard greens and black-eyed peas simmered in chicken stock with ham, onion and herbs, garnished with a corn bread dollop
atop a bed of microgreens and drizzled with lemon vinaigrette,served with a cucumber & pineapple relish, and a grilled lemon to garnish
baked in puff pastry with asparagus and roasted red peppers, served atop fresh cranberry sauce, garnished with strawberries
topped with a cognac,cherry sauce,served with roasted fingerling potatoes and rainbow carrots, garnished with fresh rosemary
served with a crab meat, champagne and gruyere cheese sauce, and with truffle mashed potatoes and broccolini, and garnished with micro greens
Grilled and topped with a roasted shallot and red wine reduction,served with roasted sweet potatoes with pecan streusel, and white and green asparagus, arugula garnish
served with chocolate sauce and garnished with fresh strawberries
Collard greens and black-eyed peas simmered in chicken stock with ham, onion and herbs, garnished with a corn bread dollop
atop a bed of microgreens and drizzled with lemon vinaigrette,served with a cucumber & pineapple relish, and a grilled lemon to garnish
baked in puff pastry with asparagus and roasted red peppers, served atop fresh cranberry sauce, garnished with strawberries
topped with a cognac,cherry sauce,served with roasted fingerling potatoes and rainbow carrots, garnished with fresh rosemary
served with a crab meat, champagne and gruyere cheese sauce, and with truffle mashed potatoes and broccolini, and garnished with micro greens
Grilled and topped with a roasted shallot and red wine reduction,served with roasted sweet potatoes with pecan streusel, and white and green asparagus, arugula garnish
served with chocolate sauce and garnished with fresh strawberries
Breaded and fried to perfection, served with goat cheese, house made Vidalia onion relish, and sriracha remoulade
Served with steamed spinach, crispy bacon, roasted shallots, and drizzled with peppered lemon butter sauce
Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli
Served with lemon, pepperoncini, and a lemon dill aioli for dipping
Blue crab folded into a parmesan cream, crusted with bread crumbs, topped with green onion, and served with house made flour tortilla chips
Topped with crabmeat, chives and cornbread dressing, drizzled with a bacon mignonette sauce
Warmed pretzel served with house made pimento, beer cheese dip
Placed in garlic butter and paired with sun-dried tomatoes, served with crispy French bread on the side
Half pound burger, served on a toasted roll with lettuce, tomato, onion and your choice of cheddar, blue cheese or Swiss
A white fish filet, blackened and topped with pico de gallo, lettuce, and avocado, placed in a flour tortilla
Grilled mahi filet topped with lemon dill aioli, lettuce and tomato on a toasted bun
Prepared blackened, grilled, or fried. Served on a roll with lettuce, tomato and remoulade sauce
Lightly fried fresh shrimp OR oysters on a hoagie roll, served with lettuce, tomato, and spicy sriracha remoulade
Lobster meat and shrimp tossed with diced celery, green onion and mayo, served on a toasted roll with potato chips
Southern fried chicken breast, pepper jelly, avocado, lettuce, and tomato on a toasted bun
Bacon, lettuce and deep fried green tomatoes on toasted slider buns with avocado and pickled onion spread
Our smooth and creamy signature bisque seasoned with a blend of coastal flavors and a touch of sherry
Butternut squash roasted and simmered in chicken stock, with onion, peppers and carrots, garnished with goat cheese, chives and crouton
Topped with sour dough bread, melted cave-aged gruyere
A crisp wedge of iceberg lettuce topped with blue cheese crumbles, bacon, tomatoes with house made blue cheese dressing
A romaine and iceberg blend with parmesan cheese, scallions, bacon, and house made croutons
Apples tossed with arugula, River Street Sweets glazed pecans, red onion, goat cheese and lemon-strawberry vinaigrette
Our lump crab cake atop fresh spinach, with roasted beets, goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette
Hand battered and served with sour cream & chives fries, house-made coleslaw, cocktail and tartar sauce
Hand battered and served over shrimp and andouille creole sauce with our Lowcountry cornbread
Pan fried and served over shrimp and garlic butter cream sauce, grilled asparagus, and micro basil to garnish
Two of our native blue crab cake accompanied by a lemon dill aioli, and sriracha remoulade. Served with a side of mashed potatoes and sauteed asparagus
A local favorite prepared with blackened shrimp, country ham and slow roasted tomatoes paired with a butter reduction sauce, and served over parmesan grits
Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens
Fresh caught, seasoned and seared on a hot iron skillet then served with a savory and sweet pineapple tomato salsa, accompanied by an herbed orzo
Fresh grouper prepared with native blue crab meat and asparagus over mashed potatoes and accompanied with a rich béarnaise sauce
Fresh shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce
Pan blackened flounder filet, topped with sauteed crabmeat and chives on a bed of creamy goat cheese risotto with spinach and mushrooms
Fresh shrimp and crabmeat baked into a creamy cheddar cheese macaroni, topped with a panko blend and served with steamed broccoli on the side
Springer mountain buttermilk dipped fried boneless chicken breast, served with a helping of mac 'n cheese, and southern style collard greens
Glazed with pepper jelly and grilled. Served over roasted potatoes, green beans, and roasted baby carrots. Garnished with fresh rosemary
Crowned with mushrooms, cream, shallots and sundried tomato sauce. Served on a bed of red roasted potatoes and asparagus. garnished with fried capers
12oz. New York strip grilled. Topped with au poivre sauce. Served with a side of mashed potatoes and steamed asparagus
6oz. filet mignon grilled. Topped with a Madeira sauce. Served with a helping of mashed potatoes and sautéed haricot verts
A fresh caught local fish prepared with our chef 's expertise, ask your server for today's feature and accompaniment
Breaded and fried to perfection, served with goat cheese, house made Vidalia onion relish, and sriracha remoulade
Served with steamed spinach, crispy bacon, roasted shallots, and drizzled with peppered lemon butter sauce
Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli
Served with lemon, pepperoncini, and a lemon dill aioli for dipping
Blue crab folded into a parmesan cream, crusted with bread crumbs, topped with green onion, and served with house made flour tortilla chips
Topped with crabmeat, chives and cornbread dressing, drizzled with a bacon mignonette sauce
Warmed pretzel served with house made pimento, beer cheese dip
Placed in garlic butter and paired with sun-dried tomatoes, served with crispy French bread on the side
Half pound burger, served on a toasted roll with lettuce, tomato, onion and your choice of cheddar, blue cheese or Swiss
A white fish filet, blackened and topped with pico de gallo, lettuce, and avocado, placed in a flour tortilla
Grilled mahi filet topped with lemon dill aioli, lettuce and tomato on a toasted bun
Prepared blackened, grilled, or fried. Served on a roll with lettuce, tomato and remoulade sauce
Lightly fried fresh shrimp OR oysters on a hoagie roll, served with lettuce, tomato, and spicy sriracha remoulade
Lobster meat and shrimp tossed with diced celery, green onion and mayo, served on a toasted roll with potato chips
Southern fried chicken breast, pepper jelly, avocado, lettuce, and tomato on a toasted bun
Bacon, lettuce and deep fried green tomatoes on toasted slider buns with avocado and pickled onion spread
Our smooth and creamy signature bisque seasoned with a blend of coastal flavors and a touch of sherry
Butternut squash roasted and simmered in chicken stock, with onion, peppers and carrots, garnished with goat cheese, chives and crouton
Topped with sour dough bread, melted cave-aged gruyere
A crisp wedge of iceberg lettuce topped with blue cheese crumbles, bacon, tomatoes with house made blue cheese dressing
A romaine and iceberg blend with parmesan cheese, scallions, bacon, and house made croutons
Apples tossed with arugula, River Street Sweets glazed pecans, red onion, goat cheese and lemon-strawberry vinaigrette
Our lump crab cake atop fresh spinach, with roasted beets, goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette
Hand battered and served with sour cream chives fries, house-made coleslaw, cocktail and tartar sauce
Hand battered and served over shrimp and andouille creole sauce with our Lowcountry cornbread
Pan fried and served over shrimp and garlic butter cream sauce, grilled asparagus, and micro basil to garnish
Two of our native blue crab cake accompanied by a lemon dill aioli, and sriracha remoulade. Served with a side of mashed potatoes and sauteed asparagus
A local favorite prepared with blackened shrimp, country ham and slow roasted tomatoes paired with a butter reduction sauce, and served over parmesan grits
Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens
Fresh caught, seasoned and seared on a hot iron skillet then served with a savory and sweet pineapple tomato salsa, accompanied by an herbed orzo
Fresh grouper prepared with native blue crab meat and asparagus over mashed potatoes and accompanied with a rich béarnaise sauce
Fresh shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce
Pan blackened flounder filet, topped with sauteed crabmeat and chives on a bed of creamy goat cheese risotto with spinach and mushrooms
Fresh shrimp and crabmeat baked into a creamy cheddar cheese macaroni, topped with a panko blend and served with steamed broccoli on the side
Springer mountain buttermilk dipped fried boneless chicken breast, served with a helping of mac 'n cheese, and southern style collard greens
Glazed with pepper jelly and grilled. Served over roasted potatoes, green beans, and roasted baby carrots. Garnished with fresh rosemary
Crowned with mushrooms, cream, shallots and sundried tomato sauce. Served on a bed of red roasted potatoes and asparagus. garnished with fried capers
12oz. New York strip grilled. Topped with au poivre sauce. Served with a side of mashed potatoes and steamed asparagus
6oz. filet mignon grilled. Topped with a Madeira sauce. Served with a helping of mashed potatoes and sautéed haricot verts
A fresh caught local fish prepared with our chef 's expertise, ask your server for today's feature and accompaniment
Collard greens and black-eyed peas simmered in chicken stock with ham, onion and herbs, garnished with a corn bread dollop
atop a bed of microgreens and drizzled with lemon vinaigrette,served with a cucumber pineapple relish, and a grilled lemon to garnish
baked in puff pastry with asparagus and roasted red peppers, served atop fresh cranberry sauce, garnished with strawberries
topped with a cognac,cherry sauce,served with roasted fingerling potatoes and rainbow carrots, garnished with fresh rosemary
served with a crab meat, champagne and gruyere cheese sauce, and with truffle mashed potatoes and broccolini, and garnished with micro greens
Grilled and topped with a roasted shallot and red wine reduction,served with roasted sweet potatoes with pecan streusel, and white and green asparagus, arugula garnish
served with chocolate sauce and garnished with fresh strawberries
Breaded and fried to perfection, served with goat cheese, house made Vidalia onion relish, and sriracha remoulade
Served with steamed spinach, crispy bacon, roasted shallots, and drizzled with peppered lemon butter sauce
Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli
Served with lemon, pepperoncini, and a lemon dill aioli for dipping
Blue crab folded into a parmesan cream, crusted with bread crumbs, topped with green onion, and served with house made flour tortilla chips
Topped with crabmeat, chives and cornbread dressing, drizzled with a bacon mignonette sauce
Warmed pretzel served with house made pimento, beer cheese dip
Placed in garlic butter and paired with sun-dried tomatoes, served with crispy French bread on the side
Half pound burger, served on a toasted roll with lettuce, tomato, onion and your choice of cheddar, blue cheese or Swiss
A white fish filet, blackened and topped with pico de gallo, lettuce, and avocado, placed in a flour tortilla
Grilled mahi filet topped with lemon dill aioli, lettuce and tomato on a toasted bun
Prepared blackened, grilled, or fried. Served on a roll with lettuce, tomato and remoulade sauce
Lightly fried fresh shrimp OR oysters on a hoagie roll, served with lettuce, tomato, and spicy sriracha remoulade
Lobster meat and shrimp tossed with diced celery, green onion and mayo, served on a toasted roll with potato chips
Southern fried chicken breast, pepper jelly, avocado, lettuce, and tomato on a toasted bun
Bacon, lettuce and deep fried green tomatoes on toasted slider buns with avocado and pickled onion spread
Our smooth and creamy signature bisque seasoned with a blend of coastal flavors and a touch of sherry
Butternut squash roasted and simmered in chicken stock, with onion, peppers and carrots, garnished with goat cheese, chives and crouton
Topped with sour dough bread, melted cave-aged gruyere
A crisp wedge of iceberg lettuce topped with blue cheese crumbles, bacon, tomatoes with house made blue cheese dressing
A romaine and iceberg blend with parmesan cheese, scallions, bacon, and house made croutons
Apples tossed with arugula, River Street Sweets glazed pecans, red onion, goat cheese and lemon-strawberry vinaigrette
Our lump crab cake atop fresh spinach, with roasted beets, goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette
Hand battered and served with sour cream & chives fries, house-made coleslaw, cocktail and tartar sauce
Hand battered and served over shrimp and andouille creole sauce with our Lowcountry cornbread
Pan fried and served over shrimp and garlic butter cream sauce, grilled asparagus, and micro basil to garnish
Two of our native blue crab cake accompanied by a lemon dill aioli, and sriracha remoulade. Served with a side of mashed potatoes and sauteed asparagus
A local favorite prepared with blackened shrimp, country ham and slow roasted tomatoes paired with a butter reduction sauce, and served over parmesan grits
Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens
Fresh caught, seasoned and seared on a hot iron skillet then served with a savory and sweet pineapple tomato salsa, accompanied by an herbed orzo
Fresh grouper prepared with native blue crab meat and asparagus over mashed potatoes and accompanied with a rich béarnaise sauce
Fresh shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce
Pan blackened flounder filet, topped with sauteed crabmeat and chives on a bed of creamy goat cheese risotto with spinach and mushrooms
Fresh shrimp and crabmeat baked into a creamy cheddar cheese macaroni, topped with a panko blend and served with steamed broccoli on the side
Springer mountain buttermilk dipped fried boneless chicken breast, served with a helping of mac 'n cheese, and southern style collard greens
Glazed with pepper jelly and grilled. Served over roasted potatoes, green beans, and roasted baby carrots. Garnished with fresh rosemary
Crowned with mushrooms, cream, shallots and sundried tomato sauce. Served on a bed of red roasted potatoes and asparagus. garnished with fried capers
12oz. New York strip grilled. Topped with au poivre sauce. Served with a side of mashed potatoes and steamed asparagus
6oz. filet mignon grilled. Topped with a Madeira sauce. Served with a helping of mashed potatoes and sautéed haricot verts
A fresh caught local fish prepared with our chef 's expertise, ask your server for today's feature and accompaniment
Collard greens and black-eyed peas simmered in chicken stock with ham, onion and herbs, garnished with a corn bread dollop
atop a bed of microgreens and drizzled with lemon vinaigrette,served with a cucumber & pineapple relish, and a grilled lemon to garnish
baked in puff pastry with asparagus and roasted red peppers, served atop fresh cranberry sauce, garnished with strawberries
topped with a cognac,cherry sauce,served with roasted fingerling potatoes and rainbow carrots, garnished with fresh rosemary
served with a crab meat, champagne and gruyere cheese sauce, and with truffle mashed potatoes and broccolini, and garnished with micro greens
Grilled and topped with a roasted shallot and red wine reduction,served with roasted sweet potatoes with pecan streusel, and white and green asparagus, arugula garnish
served with chocolate sauce and garnished with fresh strawberries
