served with lemon and a side of marinara sauce.

a delightful blend of fresh vine ripe tomato with olives, olive oil, balsamic vinegar, olive oil, balsamic vinegar, herbs and spices, served with our fresh Asiago toasted points.

our house smoked salmon, thinly hand cut and layered with a smooth boursin cheese filling on our homemade bagel chips with crisp capers, red onion, lemon zest and chive.

5 hand battered mayport shrimp served over mandarin horseradish marmalade.

creamy blend of our hand crafted ales and aged cheeses served with Asiago toasted points.

hand shucked fresh oysters served with horseradish and cocktail sauce, by the 1/2 or full dozen prepared fresh or steamed. river city recommends oysters be steamed as a preparation method as oysters are subject to bacteria cultures.

with jalapeno jack cheese, shaved red onion, salsa, sour cream and quacamole.

our chef's finest creation.

Bite size pieces of marinated alligator tail served with a horseradish honey mustard.

a hot dip made with a blend of shrimp, house salsa and sour cream, topped with melted pepper jack cheese and served with tri-color tortilla chips.

five large shrimp served in a martini glass over shaved ice with cocktail sauce.

our house blend of lump and claw meat with dill, shallot, lemon zest over crispy onions with chipotle mayo and raspberry sauce.

full size Caesar served with Asiago croutons and shaved parmesan. Add side of anchovies 1.00 served with

strips of crispy chicken over iceberg and baby lettuces with bacon, egg, tomato and blue cheese crumbles served with your choice of dressing.

for large salad or bowl of soup add 2.25 with gumbo add 1.00

full size house salad served with red and yellow tomatoes, spun daikon and beets, a mix of iceberg and baby greens with choice of dressing and home style croutons. served with:

our fresh catch of the day served over whipped potatoes with asparagus and topped with caper lemon dill butter fondue, prepared grilled or blackened.

marinated, grilled and served over whipped potatoes with julienne vegetables finished with a wasabi creme fraiche.

battered and fried white fish fillet served with fries, malt vinegar and house tartar.

tossed in a creamy miso dressing with raspberries, haved red onion, crisp wontons, peanuts and thinly sliced rare ahi tuna.

our chef's choice of freshly prepared vegetables.

tender plump shrimp tossed in garlic, tomatoes, green onion and a rich white wine butter served over angel hair pasta topped with boursin cheese.

roasted breast of chicken served over whipped potatoes with haricot vert, natural chicken jus and topped with crispy onions.

seared mahi over mixed field greens with bacon, tomatoes, blue cheese crumbles and chopped egg, tossed in avocado ranch dressing.

our river city traditional recipe of shrimp, scallops, sausage, chicken and oysters in a richly thickened sauce over steamed rice

a 6oz. flat iron steak grilled to your liking, sliced and served with whipped potatoes, haricot vert and demi glace topped with crispy onions

our classic house combination of shrimp, andouille sausage, chicken, and fresh fish in a spicy tomato broth with rice and topped with melted vermont white cheddar.

seared talapia fillet served over boursin risotto cake with haricot vert, topped with sauteed mushrooms and finished with a dijon cream sauce.

a smooth lobster sherry cream sauce with crab, shrimp, crawfish, spinach and tomato topped with Asiago cheese.

a blend of bok choy, shiitake mushrooms, julienne vegetables and rice tossed in a ponzu sauce.

our chef's daily creation.

our chef's daily creation.