River Oak Chophouse Menu

Lobster, shrimp, and scallops baked in a blend of fontina, goat cheese, and Parmigiano Reggiano. Grilled bread accompanies.

Deep fried brussel sprouts, five spiced maple glaze, gorgonzola crumbles and smoked bacon.

Southern style pimento cheese balls, deep fried and tossed in a house-made hot honey sauce.

Eight jumbo wings, tossed in a smoky, sweet and spicy dry rub. Served with herbed gorgonzola and ranch dressing.

Old Bay seasoned and white wine poached jumbo shrimp, bloody mary cocktail sauce, salted crackers, lemon wedge.

Oysters served with cucumber mignionette and cocktail sauce. East Coast each | West Coast each

Spring mix blend, cherry tomatoes, hardboiled egg, English cucumber, pepperoncini, Kalamata olives.

Iceburg lettuce topped with smoked bacon, gorgonzola crumbles, watermelon radish, cherry tomatoes, herbed gorgonzola dressing.

Grilled Romaine lettuce, brioche crouton crumble, parmesan cheese, bourbon black pepper, house-made caesar dressing.

Spring mix blend, strawberries, blueberries, goat cheese, and toasted pecans.

Wood fired 14 ounce strip loin, house-made pimento cheese, crispy tobacco onions, parmesan fries, red wine bordelaise.

Pork tenderloin, brown sugar cured, creamed corn, maple bourbon brussel sprouts, bourbon sorghum reduction.

Creamy risotto, wild mushrooms, cherry tomatoes, sweet corn, peas, basil pesto, grated parmesan cheese, garden herbs.

Grilled 10 ounce house blend beef patty topped with a spread of caramelized onion, gorgonzola cheese, and smoked bacon on a brioche bun. Parmesan fries accompany.

Blackened 16 ounce ribeye, blue cheese crust, brown butter fingerling potatoes, chargrilled broccolini, heirloom cherry tomato confit, crispy shallots.

Charred andouille sausage gumbo, tiger shrimp, Kentucky's Weisenberger white cheddar cheese grits, sliced scallions.

Fresh salmon, pan seared and roasted on cedar wood, yellow tomato coulis, basil pesto, brown butter fingerling potatoes, garlic zucchini squash.

Pan fried Amish chicken breast atop butter whipped potatoes, garlic white wine spinach bechamel sauce, crispy prosciutto.

Rich buttermilk red velvet cake infused with a bourbon vanilla cheesecake, macerated strawberries, whipped cream.

Candied peaches with a touch of bourbon and brown sugar, baked with a crisp butter crust and finished with vanilla bean ice cream.

(Rotating flavors)