River Moon Cafe & Tea Company

A pot of one of our

Chopped Portobello, Porcini and Shitake, finished with cream and dry sherry.

A spicy tomato-cream bisque with Crab, shrimp & clams.

Two crispy rolls with chicken, black beans, corn, peppers, onion, tomato, and shredded Mexican cheese. Served with raspberry-Chipotle dipping sauce.

Three smaller sized crab cakes made with jumbo lump crab meat lightly spiced and, dusted with Panko-crumbs. Served with our special zesty tartar sauce.

Prince Edward Island mussels steamed in White wine-garlic butter sauce with a bit of tomato.

Crisp egg roll bursting with savory shrimp filling Served with ginger-plum sauce & hot mustard.

Bourbon glazed, wok seared, pepper coated Jumbo shrimp, with caramelized pineapple. Served with pineapple Habanera sauce.

Hummus-el-Tahini, ripe tomatoes, mixed greens with crumbled feta and Calamata olives. Served with warm pita bread.

Chilled Chinese egg noodles, shredded chicken, scallions, and chopped peanuts. Tossed in spicy sesame-soy vinaigrette.

Mixed greens, sliced fresh pears, dried cranberries, toasted pecans and shaved aged cheddar

Baby spinach, sliced fresh oranges, toasted almonds. Served with citrus vinaigrette.

Romaine lettuce, garlic croutons shaved Parmesan, anchovies and homemade Caesar dressing.

Linguini tossed with spicy tomato sauce, hot peppers, mushrooms, and onions.

Sauteed chicken breast strips, red, yellow and orange sweet peppers, tossed with penne pasta in a spicy, tequila cream sauce.

Angel Hair with fresh spinach, sun-dried tomatoes, roasted peppers. Topped with Calamata olives, feta cheese and grilled salmon filet.

Chicken medallions sauteed with sliced fresh mushrooms in a classic Marsala-wine sauce. Served with linguini Marinara and seasonal vegetable.

Pan seared natural sea scallops, on a pool of mild, Asian style yellow curry-cream. Served with Wasabi mashed potatoes and seasonal vegetable.

Jumbo shrimp, sea scallops, PEI mussels, clams & calamari, steamed in a spicy tomato wine-reduction sauce. Served over linguini

Pan roasted Alaskan Halibut filet topped with shrimp and Lemon-Caper-Butter sauce. Served with roasted Rosemary potatoes and seasonal vegetable.

All Jumbo Lump crabmeat lightly spiced and dusted with a light Panko-crumb coating. Served with roasted Rosemary potatoes and seasonal vegetable.

Grilled, sliced Hanger Steak served medium rare topped with roasted shallot Demi-Glaze. Served with hand-cut steak fries and seasonal vegetable.

Pan-seared eight-ounce filet mignon topped with cranberry-port wine sauce & crumbled Gorgonzola. Served with roasted Rosemary potatoes and seasonal vegetable. Filet is also available plain or Au Poivre.

Tender pan-roasted, twelve ounce, loin pork chop with Bill's special Raspberry-Chipotle BBQ sauce. Served with Wasabi mashed potatoes and seasonal vegetables.

The chef creates special soups for your enjoyment.

Chopped Portobello, Porcini and Shitake, finished with cream and dry sherry.

Mixed greens with dried cranberries and toasted pecans and choice of house dressings.

Crisp Romaine, garlic croutons and shaved Parmesan, homemade Caesar dressing.

Baby spinach, sliced fresh oranges, toasted almonds. Served with citrus vinaigrette.

Hummus el Tahini, salad with feta cheese, Calamata olives and warm pita bread.

Sauteed boneless chicken breast strips, spicy Italian sausage, hot Italian banana peppers fresh mushrooms and onions in our homemade tomato sauce. Served over linguini.

Chicken medallions sauteed with sliced fresh mushrooms in a classic Marsala-wine sauce. Served with vegetable Risotto.

Tender, moist, pan-roasted, triplecut, loin pork chop, with Bill's Raspberry-chipotle BBQ sauce. Served with Scallion-cheddar mashed potatoes.

Layered with beef, sausage, Ricotta, Romano, Mozzarella & Marinara. Baked until bubbly.

Grilled Norwegian salmon filet, on lemon Angel Hair pasta tossed with fresh spinach, sun-dried tomatoes, roasted peppers and Calamata olives. Topped with Feta cheese.