Dinner this weekend. Call 732-505-8090 for reservations. Starters Pan Seared Tender Pork Belly over Creamy Goat Cheese Grits topped with a Black Olive and Cherry Tomato “Tapenade” 11 Latin Fried Queso Blanco Topped with Tender Lime Marinated Pork Carnitas, Jersey Tomato Salsa and Creamy Guacamole 10 Toasted Crostini with Local Strawberry-Fig Preserves, Tangy Goat Cheese and Sliced Prosciutto over Balsamic Dressed Jersey Heirloom Tomatoes 12 Petite Blue Claw Crab Cakes over Asian Slaw topped with Wasabi and Dynamite Sauces and Fresh Lime 11 Portuguese Steamed Clams and Mussels in a White Wine Garlic Broth with Linguica Sausage and Fresh Jersey Tomato Salsa 11 Crispy “Kung Pao” Calamari Tossed with Peanuts, Scallions and Jalapenos 10 Smoked Gouda, Country Bacon and Caramelized Red Onion Mac & Cheese 10 Dinner Salads and Bigger Plates River Market Salad with Field Greens, Baby Tomatoes, Cucumber, Mandarin Oranges, Blue Cheese, Candied Walnuts and a Balsamic Vinaigrette 5 Classic Caesar Salad with our House Made Dressing and Croutons 5 Grilled Romaine Heart BLT with Apple Wood Smoked Bacon, Local Cherry Tomatoes, Red Onions and Crumbled Blue Cheese 7 Sweet Watermelon & Peppery Baby Arugula Salad with Shaved Red Onions and Crumbled Aegean Feta Cheese7 Hawaiian BBQ Pork Ribs with Home Made Cole Slaw, Chili Ranch Dipping Sauce and Hand Cut Fries 15 ½ Pound River Market Burger with Grilled Onions, Smokehouse Bacon, Blue Cheese, Lemon-Thyme Mayo, Asian Cole Slaw and Hand Cut Fries 12 Local Jersey Tomato BLT with Smokehouse Bacon and Baby Lettuces. Served with Asian Slaw and Hand Cut Fries12 Entrees San Francisco Style Cioppino with Sautéed Shrimp, Calamari, Mahi Mahi, Clams and Mussels in a Rich Tomato, Garlic and Crab Broth. Served with Grilled Garlic Bread 24 “Shrimp and Grits” – Sautéed Jumbo Shrimp with Local Heirloom Tomatoes, Sweet Corn, Andouille Sausage and Smoked Paprika over Creamy Goat Cheese Grits 22 Grilled Veal Porterhouse Chop over a Roasted Red Potato and Garden Vegetable “Hash” with Country Bacon and Local Heirloom Tomatoes. Topped with Market Fig Preserves 24 Grilled New York Steak topped by a Local Cherry Tomato and Garlic Confit with Grilled Asparagus and Creamy Whipped Potatoes 24 Balsamic BBQ Brushed Atlantic Salmon topped with a Jersey Tomato Salsa over Creamy Whipped Potatoes and Sautéed Baby Spinach 19 Grilled Flat Iron Steak topped with Louisiana Hot Sauce Butter over Hand Cut Blue Cheese -Truffle Fries and Szechuwan Green Beans 21 Wasabi Crusted (Rare) Ahi Tuna over Market Fried Rice with Sesame Seaweed Salad, Szechuwan Green Beans and Spicy Sriracha Aioli 22 Pan Seared Sea Scallops Surrounding Truffle Whipped Potatoes and Sautéed Baby Spinach with a Lemon Butter Nage 22 Please See Our Facebook Page and Web Site for Menus and Upcoming Events Executive Chef/Owner John Malcolm
Posted on: Wed, 18 Sep 2013 17:20:54 +0000
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