Dinner Menu

“V” STYLE OYSTERS ½ dozen topped with baked lump crab spinach and artichoke dip $28
HERB-ROASTED GARLIC BUTTER GRILLED OYSTERS $22

SAUTÉED MUSSELS Tossed in chipotle-lime broth with diced tomatoes, cilantro and a grilled baguette $16

CRISPY BABY BACK RIBS Crispy pork ribs tossed in Chef John Varanese’s Hot AF barbecue glaze topped with fried onions and crispy jalapenos $15

CRISPY JUMBO GULF OYSTERS Served with chipotle cocktail and spicy remoulade $15

COLOSSAL LUMP CRAB TOWER Over 1 lb. of 100% pure lump crab meat served with dijonnaise and warm balsamic butter dipping sauces MKT price

‍CRISPY PHYLLO-ENCRUSTED BRIE Topped with a dried cherry, bourbon-sorghum glaze and toasted almonds $14

CHAR-GRILLED OCTOPUS* Served with twice-fried fingerling potatoes, accompanied by bacon-artichoke vinaigrette and roasted garlic aioli $19

HOUSE-CURED CHARCUTERIE AND ARTISAN CHEESE BOARD Served with pickled vegetables, apricot mostarda, smoked bourbon mustard, and lavash crackers 2 for $16 | 4 for $28

FRIED BRUSSELS SPROUTS AND COUNTRY HAM Tossed in a whole grain mustard vinaigrette and topped with shaved manchego cheese $14

BAKED LUMP CRAB SPINACH AND ARTICHOKE DIP Topped with parmesan cheese and served with a grilled baguette $18

ADD JUMBO LUMP CRAB $14

A-5 BMS 12 JAPANESE WAGYU CARPACCIO* Topped with truffle oil and black garlic $18

SEARED DIVER SCALLOPS* Served over tasso ham cheddar grits, southern succotash and finished with a smoky corn butter sauce $44

Substitute with JUMBO LUMP CRAB CAKES $38

Substitute with SAUTÉED GULF SHRIMP $30

CRISPY GROUPER CHEEKS AND GULF SHRIMP Served over creamy lump crab and chive risotto, baby bok choy and seasonal vegetables finished with a spicy, smoked shrimp vinaigrette $32

BLACKENED HAWAIIAN AHI TUNA* Seared rare topped with tomato and ginger chutney served over crispy parmesan grit cake and bok choy Light $27 | Entrée $46

CHILLED SEAFOOD SALAD PO’BOY* With gulf shrimp, bay scallops and lump crab tossed in house-made aioli with lemon, capers and dill. Served with fries $22

SEASONAL INSPIRED VEGETABLES Chef John’s creation with fingerling potatoes $26

TWIN-LOBSTER TAILS Two 6 oz. tails butter poached, served with butter whipped potatoes, sautéed seasonal vegetables and drawn butter $69

RIVER HOUSE SMOTHERED FRIED CHICKEN Southern fried chicken breast topped with country ham and melted smoked mozzarella cheese, served with roasted fingerling potatoes and sautéed vegetables, finished with a whole grain mustard cream sauce and a barbecue glaze $30

SEAFOOD PLATTER* Prepared tempura fried, broiled or blackened. Grouper cheeks, diver scallops and jumbo shrimp served with twice-fried fingerling potatoes, creamy toasted mustard seed slaw and spicy remoulade sauce $46

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12 OZ. GRILLED Certified Angus Beef® NY STRIP STEAK* Topped with smoked bacon, caramelized onion jam, and natural reduction, served with fried mac & cheese cake and seasonal vegetables $44

8 OZ. GRILLED Certified Angus Beef® FILET MIGNON* Served over whipped potatoes and grilled asparagus, topped with lobster compound butter and natural reduction $52

add 6 OZ. LOBSTER TAIL $30

BACON-WRAPPED PORK TENDERLOIN Served with butternut squash and goat cheese gratin, seasonal vegetables, and a dried cherry, bourbon-sorghum glaze $32

SLOW-BRAISED BEEF SHORT RIB With barbeque pan sauce, butter whipped potatoes and sautéed seasonal vegetables topped with fried onion straws $34

Certified Angus Beef® “V” BURGER* Topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun. Served with fries $20‍

add BACON $2

JUMBO SHRIMP & DIVER SCALLOPS CAVATAPPI PASTA* Tossed in green chile cream sauce with sautéed succotash, shredded parmesan and pea tendrils $39

substitute with OVEN ROASTED PULLED CHICKEN $26

MAKER’S 46® BARREL PLANK-SMOKED SALMON* Served with fingerling potatoes, grilled asparagus, and a colossal lump crab hollandaise $40

JV-SEAFOOD TRIO* Chef’s creation of two diver scallops, 6 oz. lobster tail and 3 oz. of blackened ahi tuna topped with tomato and ginger chutney, served over creamy crab with chive risotto and grilled asparagus $76