Ask your server about
additional Raw Bar items
to serve more people
PEEL & EAT SHRIMP
steamed or chilled
CHILLED JUMBO SHRIMP
steamed or chilled
KING CRAB LEGS
steamed or chilled
Chilled 1⁄2 lb. lobster, jumbo shrimp, oysters on the half shell, colossal lump crab and mussels.
Chilled 1⁄2 lb. lobster, 10 oz. King crab leg, colossal crab, East and West coast oysters, jumbo shrimp, peel & eat shrimp, and mussels.
OYSTERS ON THE HALF SHELL
CHESAPEAKE BAY, VA $3
EAST COAST Larger, smoother shells, higher salinity and mineral flavors $6 pair, $18 1/2 dozen, $36 dozen
WEST COAST Smaller, deeper and jagged shells, tropical notes, brighter flavor and sweeter $3.50
Served with your choice of Cucumber Mignonette, Chipotle Cocktail or Champagne Ice
SOUPS & SALADS
SOUP OF THE DAY
SMOKED CHICKEN AND CORN CHOWDER
Garnished with cornbread croutons.
CHILLED 1⁄2 LB LOBSTER STUFFED WITH GULF SHRIMP, BAY SCALLOPS AND LUMP CRAB
With lemon, capers and dill served with baby greens and cherry tomatoes.
CHILLED SEAFOOD SALAD
With octopus, shrimp and mussels served over fingerling potatoes and spicy greens with fresh squeezed lemon and extra virgin olive oil.
GRANNY SMITH APPLE SALAD
With bleu cheese, toasted pumpkin seeds, grapes and zesty greens tossed with pecan-vanilla bean vinaigrette.
GRILLED MARINATED ROMAINE HEARTS
Served with smoked bourbon mustard, herb-toasted brioche, shaved manchego cheese and a roasted garlic aioli.
Tossed in chipotle vinaigrette and topped with charred tomatoes, heirloom carrots, cucumbers and fried onion straws.
FRIED GREEN TOMATO AND BIBB LETTUCE
With goat cheese, crispy country ham and buttermilk dressing.
CRISPY FRIED AVOCADO
Filled with gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers and dill atop a bed of baby mixed greens.
Enhance any salad with:
CRISPY FRIED JUMBO OYSTERS $7
BLACKENED CHICKEN $6
SAUTÉED SHRIMP IN GARLIC BUTTER SAUCE $7
MAKER’S 46® BARREL PLANK-SMOKED SALMON $11
HERB-ROASTED, GARLIC BUTTER GRILLED CHESAPEAKE BAY OYSTERS on the half shell with smoldering herbs ½ dozen $15
“V” STYLE OYSTERS ½ dozen topped with crab, spinach and artichokes and baked $20
SAUTÉED MUSSELS tossed in chipotle-lime broth with diced tomatoes, cilantro and grilled baguette $12
GRILLED PORTABELLA layered with goat cheese, avocado puree, tomato chutney, pickled red onion and zesty greens $10
CRISPY TENDER BABY BACK RIBS tossed in a jalapeno-buttermilk dressing, topped with fried onion straws $11
CRISPY JUMBO GULF OYSTERS served with chipotle cocktail and spicy remoulade $13
CRISPY PHYLLO-ENCRUSTED BRIE topped with dried cherry, bourbon-sorghum glaze and toasted almonds $11
CHAR-GRILLED OCTOPUS and twice-fried fingerling potatoes with bacon-artichoke vinaigrette and roasted garlic aioli $16
HOUSE-CURED LOCAL CHARCUTERIE served with smoked bourbon mustard, seasonal pickled vegetables and lavash cracker Tasting $8 | 2 for $15 | 4 for $25
ARTISAN CHEESE PLATE served with apricot mostarda, olive oil cured mushrooms and lavash cracker Tasting $8 | 2 for $15 | 4 for $25
FRIED BRUSSELS SPROUTS AND COUNTRY HAM tossed in a whole grain mustard vinaigrette and topped with shaved manchego cheese $9
GRILLED CERTIFIED ANGUS BEEF® NY STRIP STEAK
Topped with smoked bacon and caramelized onion jam served with fried mac & cheese.
OVEN-ROASTED PULLED CHICKEN & CAVATAPPI PASTA
Tossed in green chile cream sauce with roasted corn, concasse tomatoes and pea tendrils.
FISH & CHIPS
grouper cheeks, house-made French fries and creamy toasted mustard seed slaw served with spicy remoulade sauce.
SAUTÉED GULF SHRIMP
served over tasso ham and cheddar grits, southern succotash and finished with a smoky corn butter sauce.
SEASONAL INSPIRED VEGETABLES
Chef John's creation with balsamic-glazed fingerling potatoes.
Á La carte
FRIED MAC & CHEESE
ROASTED CORN SUCCOTASH
BUTTER WHIPPED POTATOES
FRIED GREEN TOMATOES
sweet potato fries
BALSAMIC-GLAZED FINGERLING POTATOES
Creamy Lump Crab Risotto
House-made truffle fries
TASSO HAM AND CHEDDAR GRITS
PO BOYS & SANDWICHES
Served with house-made chips, substitute fries $2
With house-made pastrami, Havarti, sauerkraut, River House dressing on marble rye.
THE “V” BURGER
Topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun.
CRISPY GROUPER CHEEK PO’BOY
Topped with a creamy toasted mustard seed slaw and house-made pickles.
CHILLED SEAFOOD SALAD PO’BOY
With gulf shrimp, bay scallops and lump crab tossed in lemon, capers and dill.
BLACKENED AHI TUNA PO’BOY
With avocado pure, tomato, aioli and pickled red onion.
CRISPY JUMBO OYSTER OR SHRIMP PO’BOY
With spicy remoulade, chipotle cocktail, shredded lettuce and tomatoes.