Starters

• Artisanal Cheese Plate

  $11

  house made condiments and crusty bread

• Garden Salad

  $8

  select greens,endive,apples, dried cranberries, and walnuts, house dressing

• 

  River’s Inn Caesar

  $9

  whole leave romaine,white anchovies,herb croutons,aged parmesan, creamy caesar dressing.

• Southern B.L.T.

  $12

  crispy bacon, fried Green Tomatoes, fried oysters, lettuce and Everona sheep milk cheese

• River’s Inn Jumbo Lump Crab Cake

  13/24

  virginia ham and corn pipperade, grain mustard aioli

• 

  York River Oysters

  Market Price

  half shell, fried, stewed, rockfeller(most popular), or sample all bit of all

• Roasted Beet Salad

  $9

  carmon montchevre, red pears, sherry pecan vinaigrette

• Shrimp and Scallop Gumbo

  13/24

  carolina rice and crispy fried onions

• 

  Pot of Mussels or Bay Clams

  old bay chowder, new potatoes and surry sausage

• The Daily Soup Pot

  6/8

  River’s Inn Soup du Jour

• Roasted Tomato and Crab Bisque

  6/8

  Roasted Tomato and Crab Bisque with pickled fennel and crab.

Classics

• Classic “Wiener Schnitzel”

  $23

  pan seared veal, braised cabbage, warm yukon potato salad Pairing Suggestion: Laboure-Roi “Les Sanngliers”

• 

  The Chesapeake Supper

  31

  Three Courses – Roasted tomato and crab bisque- entrée of Jumbo lump crab cake, cornmeal fried oyster and Captain’s catch and to end vanilla ice cream Pairing suggestion, A to Z Pinot Gris Notes of pineapple, melon, and honeysuckle.

• Braised Veal Pappardelle Pasta

  $20

  savory veal shank ragout,vegetables, citrus gremolata Pairing Suggestion: Steele Pinot Noir Medium light ruby body with essences of cherry, vanilla, and cinnamon

• Grilled Cider & Maple Brined Pork Chop

  $24

  bourbon braised bacon cabbage, cider glaze Pairing Suggestion: Max Richter Zeppelin Riesling Fruit forward with hints of spice, apple, and pear

• 

  The Big Steak

  Market Price

   chef’s selection with bearnaise sauce or house made caramelized onion-bbq sauce Pairing Suggestion: Sin Zin Zinfandel Loaded with raspberries, strawberries and a hint of black pepper

• Pan Seared Local Flounder

  $22

  seedless grapes, toasted almonds, lemon-herb sauce Pairing Suggestion: Kilda Chardonay Ripe peach and citrus with a creamy texture

• Blue Ridge Mountain Trout

  $24

  crab meat “Norfolk” shaved country ham, asparagus and tarragon butter Pairing Suggestion: Rodney Strong Chardonnay Hints of lemon, apple and toasty oak.

• 

  Grilled Atlantic Salmon

  $24

  eggplant, tomato and caper caponata, wildflower honey and sherry vinegar Pairing suggestion: Max Richter Piesporter RieslingClean, Crisp and Refreshing

• Seared Natural Chicken Breast

  21

  cabot’s reserve grit cake, coq au vin garnish

Guests with food allergies should inform their server prior to ordering. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness. For parties of eight or more, an 18% gratuity will be automatically added to the guest check.

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