Lunch Menu
Ask your server about
additional Raw Bar items
to serve more people
Raw Bar
“V” TOWER
Chilled 1⁄2 lb. lobster, 10 oz. King crab leg, colossal crab, East and West coast oysters, jumbo shrimp, peel & eat shrimp, and mussels.
Colossal shrimp cocktail
Served with chipotle cocktail sauce
PEEL & EAT SHRIMP
steamed or chilled
LOBSTER COCKTAIL
1/2 lb. lobster steamed or chilled
KING CRAB LEGS
steamed or chilled
COLOSSAL LUMP CRAB
By ounce steamed or chilled
RIVER TOWER
Chilled 1⁄2 lb. lobster, jumbo shrimp, oysters on the half shell, colossal lump crab and mussels.
OYSTERS ON THE HALF SHELL
Served with your choice of Cucumber Mignonette, Chipotle Cocktail or Champagne Ice. Must be purchased in quantities of 2, and of the same type of oyster.
EAST COAST Larger, smoother shells, higher salinity and mineral flavors $7 pair, $21 1/2 dozen, $42 dozen
WEST COAST Smaller, deeper and jagged shells, tropical notes, brighter flavor and sweeter $8 pair, $24 1/2 dozen, $48 dozen
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.
BABY GREENS
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/GRILLED CHICKEN $7
SAUTÉED SHRIMP SCAMPI $7
MAKER'S 46® BARREL PLANK-SMOKED SALMON $13
3 OZ. BLACKENED AHI TUNA (SEARED RARE) $18
APPETIZERS
HERB-ROASTED, GARLIC BUTTER GRILLED CHESAPEAKE BAY OYSTERS on the half shell with smoldering herbs ½ dozen $22
“V” STYLE OYSTERS ½ dozen topped with crab, spinach and artichokes and baked $25
SAUTÉED MUSSELS tossed in chipotle-lime broth with diced tomatoes, cilantro and grilled baguette $14
GRILLED PORTABELLA layered with goat cheese, avocado puree, tomato chutney, pickled red onion and zesty greens $11
CRISPY TENDER BABY BACK RIBS tossed in a jalapeno-buttermilk dressing, topped with fried onion straws $12
CRISPY JUMBO GULF OYSTERS served with chipotle cocktail and spicy remoulade $14
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 dried cherry, bourbon-sorghum glaze and toasted almonds $12
CHAR-GRILLED OCTOPUS and twice-fried fingerling potatoes with bacon-artichoke vinaigrette and roasted garlic aioli $17
HOUSE-CURED LOCAL CHARCUTERIE BOARD served with smoked bourbon mustard, seasonal pickled vegetables and lavish cracker Tasting $9 | 2 for $16 | 4 for $26
ARTISAN CHEESE PLATE served with apricot mostarda, olive oil cured mushrooms and lavish cracker Tasting $9 | 2 for $16 | 4 for $26
FRIED BRUSSELS SPROUTS AND COUNTRY HAM tossed in a whole grain mustard vinaigrette and topped with shaved manchego cheese $11
BAKED LUMP CRAB SPINACH AND ARTICHOKE DIP Topped with Parmesan cheese and served with a grilled baguette $17
ENTREES
12 OZ. GRILLED CERTIFIED ANGUS BEEF® NY STRIP STEAK
Topped with smoked bacon, caramelized onion jam and natural reduction, served with fried mac & cheese and seasoned vegetables
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.
BLACKENED HAWAIIAN AHI TUNA
Seared rare topped with tomato and ginger chutney served over crispy parmesan grit cake and bok choy
Entrée
$44
Maker's 46® Barrel Plank-Smoked salmon
Served with balsamic-glazed fingerling potatoes, southern okra ratatouille and lemon-caper aioli
SLOW-BRAISED BEEF SHORT RIB
With barbeque pan sauce, butter whipped potatoes and sautéed seasonal vegetables topped with fried onion straws
8 oz. GRILLED CERTIFIED ANGUS BEEF® Filet mignon
Served over whipped potatoes and grilled asparagus, topped with lobster compound butter and natural reduction
ADD 6OZ. LOBSTER TAIL $30
Á La carte
$8 each
FRIED MAC & CHEESE Cake
ROASTED CORN SUCCOTASH
BUTTER WHIPPED POTATOES
FRIED GREEN TOMATOES
SEASONAL VEGETABLE
BALSAMIC-GLAZED FINGERLING POTATOES
CRISPY PARMESAN GRIT CAKES
Creamy Lump Crab Risotto
Grilled Asparagus
SOUTHERN OKRA RATATOUILLE
tasso ham and cheddar grits
HOUSE MADE FRENCH fries
fresh fruit
local greens
PO BOYS & SANDWICHES
Served with house-made chips, substitute fries $2
Certified Angus Beef® “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, shredded lettuce, and house-made pickles.
REUBEN SANDWICH
With house-made pastrami, Muenster cheese, sauerkraut, and River House dressing on rye bread.
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.
MAKER'S 46 BARREL PLANK-SMOKED SALMON CROQUETTE SANDWICH
With a sun-dried tomato goat cheese spread, spicy greens and lemon-caper aioli on brioche bun
