리버 그릴

Rubbed and caramelized served on roasted red pepper polenta and finished with pork demi.

Seasoned moist lump crab, pan-fried and finished with a roasted red pepper coulis.

Marinated in aged balsamic vinegar, chili oil and mediterranean herbs.

Served with smoked tomato risotto garnished with fried leeks.

Blue crab and baby shrimp in a bubbling parmesan dip served with crostini.

Stuffed with dates, almonds, cream cheese and andouille sausage, finished with cantaloupe-chili sauce.

Chef's selection of house made sausages, meats and cheeses, with marinated olives, grapes, julienne pickles and fried capers.

Fresh romaine tossed caesar dressing with grated parmesan cheese and garlic crouton.

Served with arugula and hazelnut drizzled with balsamic vinegar reduction.

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 greens tossed with white balsamic blackberry vinaigrette and finished with gorgonzola, grape tomatoes, rings of red onion and candied walnuts.

Dressed with raspberry poppy seed dressing, topped with goat cheese, sliced strawberries, rings of red onion and toasted almonds.

Served on a bed of house made fettuccine tossed in a roasted tomato beurre blanc with crispy pancetta, sautéed peppers and onions.

Pan seared and served with sun-dried tomato pesto risotto, grilled asparagus topped with chèvre crumbles and drizzled with a cilantro basil chimichurri sauce.

Our fish is flown in fresh daily, so you can be assured our seafood is of the highest quality. Ask your server for availability.

1 1/2 lbs. Of steamed crab legs and claw. Served with drawn butter and leMon.

Lobster, sea scallops and tiger shrimp with sherry garlic and herb risotto, crimini and shiitake mushrooms.

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.

Duck breast served on spaghetti squash with zucchini and sautéed arugula, finished with an orange balsamic reduction topped with crispy julienne carrots.

Two tenderloin medallions with lump crabmeat, grilled asparagus and sauce béarnaise.

Served on truffle potato crostini with grilled asparagus, finished with gorgonzola demi-glace.

Ribeye usda prime

Usda prime

8 oz. Bison tenderloin with port wine demi-glace.

7 oz. Beef tenderloin filet paired with 7 oz. Whole roasted lobster tail.

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.

Full rack with our house made barbecue sauce.

Choice of swiss, cheddar, pepper jack, provolone or bleu cheese.

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.

Beer battered codfish and french fries, served with remoulade and cole slaw garnish.

Cream chicken salad with dried cranberries, apricots served on toasted sourdough bread with melted cheddar cheese.

Shaved turkey with avocado, tomato, onion, alfalfa sprouts, greens and a pesto cream cheese spread. Served with a cucumber dipping sauce.

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.

Topped with roasted red peppers and provolone cheese, served on flatbread.

Hand battered chicken breast and shaved honey glazed pit ham, served open faced with a rich mornay sauce and swiss cheese.

Pico de gallo, black bean roasted corn salsa, monterey jack cheese and shredded lettuce in a grilled flour tortilla. Served with chipotle aioli.

Peppered turkey with provolone cheese, lettuce, tomato, bacon and onion on ciabatta bun. Served with sun-dried tomato aioli.

House made pastrami, bavarian sauerkraut and swiss cheese served on a toasted marbled rye bread with remoulade sauce.

House made roast beef topped with melted provolone, arugula and sliced tomatoes with horseradish sauce.

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.

Dressed with raspberry poppy seed dressing, topped with sliced strawberries, goat cheese and toasted almonds.

Blend of iceberg and butter lettuce topped with chopped tomatoes, onions, bacon and a parmesan ribbon. Choice of dressings.

Caribbean jerk seasoned grilled chicken breast on our house greens with fresh pineapple, grape tomatoes and toasted almonds. Served with mango vinaigrette.

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.

Sliced grilled steak, served on house greens with grape tomatoes, onions, crumbled gorgonzola and julienne potato frites. Dressed with honey stone ground mustard dressing.

A traditional favorite with fresh romaine, grated parmesan and garlic crouton. Add chicken, shrimp, or salMon.

Rubbed and caramelized served on roasted red pepper polenta and finished with pork demi.

Seasoned moist lump crab, pan-fried and finished with a roasted red pepper coulis.

Marinated in aged balsamic vinegar, chili oil and mediterranean herbs.

Served with smoked tomato risotto garnished with fried leeks.

Blue crab and baby shrimp in a bubbling parmesan dip served with crostini.

Stuffed with dates, almonds, cream cheese and andouille sausage, finished with cantaloupe-chili sauce.

Chef's selection of house made sausages, meats and cheeses, with marinated olives, grapes, julienne pickles and fried capers.

Fresh romaine tossed caesar dressing with grated parmesan cheese and garlic crouton.

Served with arugula and hazelnut drizzled with balsamic vinegar reduction.

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 greens tossed with white balsamic blackberry vinaigrette and finished with gorgonzola, grape tomatoes, rings of red onion and candied walnuts.

Dressed with raspberry poppy seed dressing, topped with goat cheese, sliced strawberries, rings of red onion and toasted almonds.

Served on a bed of house made fettuccine tossed in a roasted tomato beurre blanc with crispy pancetta, sautéed peppers and onions.

Pan seared and served with sun-dried tomato pesto risotto, grilled asparagus topped with chèvre crumbles and drizzled with a cilantro basil chimichurri sauce.

Our fish is flown in fresh daily, so you can be assured our seafood is of the highest quality. Ask your server for availability.

1 1/2 lbs. Of steamed crab legs and claw. Served with drawn butter and leMon.

Lobster, sea scallops and tiger shrimp with sherry garlic and herb risotto, crimini and shiitake mushrooms.

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.

Duck breast served on spaghetti squash with zucchini and sautéed arugula, finished with an orange balsamic reduction topped with crispy julienne carrots.

Two tenderloin medallions with lump crabmeat, grilled asparagus and sauce béarnaise.

Served on truffle potato crostini with grilled asparagus, finished with gorgonzola demi-glace.

Ribeye usda prime

Usda prime

8 oz. Bison tenderloin with port wine demi-glace.

7 oz. Beef tenderloin filet paired with 7 oz. Whole roasted lobster tail.

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.

Full rack with our house made barbecue sauce.

Choice of swiss, cheddar, pepper jack, provolone or bleu cheese.

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.

Beer battered codfish and french fries, served with remoulade and cole slaw garnish.

Cream chicken salad with dried cranberries, apricots served on toasted sourdough bread with melted cheddar cheese.

Shaved turkey with avocado, tomato, onion, alfalfa sprouts, greens and a pesto cream cheese spread. Served with a cucumber dipping sauce.

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.

Topped with roasted red peppers and provolone cheese, served on flatbread.

Hand battered chicken breast and shaved honey glazed pit ham, served open faced with a rich mornay sauce and swiss cheese.

Pico de gallo, black bean roasted corn salsa, monterey jack cheese and shredded lettuce in a grilled flour tortilla. Served with chipotle aioli.

Peppered turkey with provolone cheese, lettuce, tomato, bacon and onion on ciabatta bun. Served with sun-dried tomato aioli.

House made pastrami, bavarian sauerkraut and swiss cheese served on a toasted marbled rye bread with remoulade sauce.

House made roast beef topped with melted provolone, arugula and sliced tomatoes with horseradish sauce.

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.

Dressed with raspberry poppy seed dressing, topped with sliced strawberries, goat cheese and toasted almonds.

Blend of iceberg and butter lettuce topped with chopped tomatoes, onions, bacon and a parmesan ribbon. Choice of dressings.

Caribbean jerk seasoned grilled chicken breast on our house greens with fresh pineapple, grape tomatoes and toasted almonds. Served with mango vinaigrette.

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.

Sliced grilled steak, served on house greens with grape tomatoes, onions, crumbled gorgonzola and julienne potato frites. Dressed with honey stone ground mustard dressing.

A traditional favorite with fresh romaine, grated parmesan and garlic crouton. Add chicken, shrimp, or salMon.

Rubbed and caramelized served on roasted red pepper polenta and finished with pork demi.

Seasoned moist lump crab, pan-fried and finished with a roasted red pepper coulis.

Marinated in aged balsamic vinegar, chili oil and mediterranean herbs.

Served with smoked tomato risotto garnished with fried leeks.

Blue crab and baby shrimp in a bubbling parmesan dip served with crostini.

Stuffed with dates, almonds, cream cheese and andouille sausage, finished with cantaloupe-chili sauce.

Chef's selection of house made sausages, meats and cheeses, with marinated olives, grapes, julienne pickles and fried capers.

Fresh romaine tossed caesar dressing with grated parmesan cheese and garlic crouton.

Served with arugula and hazelnut drizzled with balsamic vinegar reduction.

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 greens tossed with white balsamic blackberry vinaigrette and finished with gorgonzola, grape tomatoes, rings of red onion and candied walnuts.

Dressed with raspberry poppy seed dressing, topped with goat cheese, sliced strawberries, rings of red onion and toasted almonds.

Served on a bed of house made fettuccine tossed in a roasted tomato beurre blanc with crispy pancetta, sautéed peppers and onions.

Pan seared and served with sun-dried tomato pesto risotto, grilled asparagus topped with chèvre crumbles and drizzled with a cilantro basil chimichurri sauce.

Our fish is flown in fresh daily, so you can be assured our seafood is of the highest quality. Ask your server for availability.

1 1/2 lbs. Of steamed crab legs and claw. Served with drawn butter and leMon.

Lobster, sea scallops and tiger shrimp with sherry garlic and herb risotto, crimini and shiitake mushrooms.

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.

Duck breast served on spaghetti squash with zucchini and sautéed arugula, finished with an orange balsamic reduction topped with crispy julienne carrots.

Two tenderloin medallions with lump crabmeat, grilled asparagus and sauce béarnaise.

Served on truffle potato crostini with grilled asparagus, finished with gorgonzola demi-glace.

Ribeye usda prime

Usda prime

8 oz. Bison tenderloin with port wine demi-glace.

7 oz. Beef tenderloin filet paired with 7 oz. Whole roasted lobster tail.

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.

Full rack with our house made barbecue sauce.