Fresh Renard's cheese curds, batteredand fried, served with zesty marinara sauce.

Housemade, creamy and mouth-watering, served with warm sea salted pita crisps.

Grilled crostini topped with a blend of fresh mozzarella, garlic, tomatoesand drizzled with aged balsamic vinegar.

River's bend secret recipe! These onions are hand cut, beer battered and then quickly fried. Served with a side of remoulade sauce.

Choice of classic or Cajun blackened.

Mediterranean peppercorn encrusted tuna, seared rare, then chilled. Side of soy ginger dipping sauce. Wow on flavor!

Italian breaded and quickly fried, with warm marinara sauce.

Two freshly made lump crab cakes, seared to perfection! Lightly drizzled with remoulade sauce and served with a side of Cajun slaw.

White wine, garlic and a touch of cream combined perfectly and steamed to create a fragrant flavor. Served with grilled crostini for savoring the broth.

Calves liver, delicately sauteed with caramelized onions, served with garlic mashed potatoes and fresh steamed broccoli.

Bow-tie pasta tossed with fresh medley of vegetables and Parmesan cheese, with alfredo, or marinara sauce, served with garlic toast.

Grilled marinated boneless breast, with seasoned mushrooms, juicyand full of flavor. Served with rice pilaf and sauteed asparagus.

Creamy homemade alfredo sauce tossed in fettuccine pasta. Served with garlic toast.

River's bend signature baby back ribs, slow roasted, then brushed with honey Barbeque sauce. Served with crinkle cut fries.

Marinated overnight, delicately seasoned and breaded, served with garlic mashed potatoes.

Hand cut tenderloin sauteed in a cognac cream sauce, with crimini mushrooms, served over wide egg noodles.

Flavor of the strip and a tender filet, together!

Fork tender and melts in your mouth!

Hearty and juicy, a house favorite!

Heavily marbled for flavor.

Choose your favorite, fried golden brown with cocktail sauce or sauteed in a light lemon butter sauce.

Slowly baked, tender and flaky topped with fresh pineapple salsa.

Steamed and topped with fresh mango salsa.

Sauteed shrimp in garlic butter, steamed cold water lobster tail and steamed jumbo Alaskan king crab. Served with a side of hot drawn butter.

Baked light and flaky, topped with roasted red pepper sauce.

Lightly breaded and pan fried, served with lemon butter.

Sauteed in a lemon beurre blanc.

Full pound of steamed, pre-split, jumbo Alaskan king crab legs, served with drawn butter.

Steamed cold-water twin tails, served with drawn butter.

Steamed norwegian salmon, with a choice of lemon butter or bourbon glazed.

Bowtie pasta sauteed in butter.

Fried to golden brown with choice of sauce.

One scoop vanilla ice cream with choice of chocolate, caramel or strawberry toppings. Always 2 cherries on this one!

Two cheeses melted on grilled toast with a pickle spear on the side.

Two sliders with American cheese and pickles. Served with a side of ketchup.

Choose strawberry, chocolate, or caramel, with whipped cream, sprinkles and a cherry!