Banquet

Tender romaine, croutons, pecorino Romano cheese and River Rock House Caesar dressing

Tri-colored baby mesclun greens, grape tomatoes, julienne carrots, Bermuda onion and our house poppy seed vinaigrette

Crispy blend of iceberg and romaine, cucumber, tomato, carrots, red onion and balsamic vinaigrette

Atlantic Flounder filled with Maryland Crabmeat and a citrus beurre blanc

Lightly sautéed boneless breast of chicken with a white wine butter compliment

Pesto-encrusted salmon fillet, slow roasted in our wood burning oven

Tender, braised beef medallions in a cabernet shallot demi-glaze

Clams, mussels, shrimp and scallops in a san Marzano tomato-basil Pomodoro served over seasoned yellow rice

Sautéed Italian prosciutto, baby peas in a pecorino Romano cream sauce

Cheese Cake
Ice Cream
Double Fudge Brownie