River & Post Menu (2025 Update)

Whipped goat cheese with truffle, pecorino, black pepper, truffle hot honey and pistachios

Despana chorizo, horseradish, parmesan, sundried tomato, spinach

Spicy tomato sauce

Wasabi caviar, quail egg, shallot, caper, Dijon

Wakame salad, cucumber and tomato escabeche

Chef's selection of artisanal meats and cheeses

Passion fruit, plantain chips

Roasted garlic, tahini, warm pita, tomato, olives, feta, spices, olive oil

Parsley and sherry flambe, peppers, grilled baguette

Fried rock shrimp, tangy sweet chili sauce

House pickled jalapenos, crostini

Tarragon mustard fumet, grilled baguette

Hand crafted oz. creamy con panna, tomato salad, basil pesto, balsamic, fresh grilled bread with olive oil

Candied almonds, basil pesto, balsamic reduction

Lettuces, tomato, egg, asparagus, smoked paprika Louie dressing

Bacon lardons, heirloom tomatoes, blue cheese dressing

Served chilled, accompanied with cocktail sauce, horseradish, drawn butter

Roasted mushroom and asparagus risotto, Marsala sauce

Mashed potatoes, spinach, mushrooms, soubise

Grilled asparagus, confit potatoes, mustard demi glace

Double-cut, bacon jam, hoppin' john

Breast, leg and thigh, parmesan polenta, broccoli rabe with local Azar sausage, chicken jus, balsamic onions

Mushrooms, lentils, beetroot, spices, lettuce, tomato, toasted onion sour cream

Half pound brisket/chuck blend burger on brioche bun, cheddar cheese, lettuce, tomato, onion, pickle, R&P sauce, house fries

Ginger jasmine rice, spinach, pickled daikon and carrots, crushed wasabi peas, soy miso vinaigrette

Sweet pea risotto, crispy Benton's ham

Honey miso glazed salmon, rice, edamame, ginger carrot sauce

Smoked gouda grits, lobster fumet

Shrimp, lobster, cherry peppers, marinara with bucatini pasta

Citrus herb buerre blanc, mashed potatoes, house vegetables

Fisherman's catch, mussels, shrimp, scallops, Pernod fume, baguette

Head of cauliflower poached, then roasted with a garlic curry sauce. Served with whipped feta, goat cheese, truf fle oil and black pepper

Selection of meats and cheeses, including bread, peppers, olives, and herbs

Local romaine lettuce, seared Ahi tuna, green beans, tomato, eggs, and potato with a red wine Dijon dressing

Mixed greens, dill, smoked salmon, shallots, goat cheese, avocado, and cucumber with a lemon Dijon dressing

Red sauce, burrata, basil, olive oil and balsamic reduction

Red sauce, sausage, pepperoni, shallots, burrata and provolone

Basil pesto, garlic, prosciutto, red onion, goat cheese, provolone, and sweety drop peppers

Salmon, capers, red onion, dill, and lemon zest with whipped Boursin cheese

Red sauce topped with garlic, grilled eggplant, grilled peppers, grilled zucchini, burrata, onion and provolone

Pulled pork with black berry BBQ sauce, cheddar cheese, scallion, red onion, bacon, and cilantro

Burrata, whipped ricotta, Roman artichokes, red onion, olives, feta and olive oil

Handcrafted cream con panna, tomato salad, basil pesto, balsamic, and olive oil

House pickled jalapenos, crostinis

Shrimp cured in citrus, red onion, peppers, and cilantro. Served with house-made plantain chips

Togarashi tuna, seaweed salad, tomato, cucumber, sesame seeds, and scallions with escabeche sauces

Fudge brownie with roasted marshmallows and a smooth peanut gelato

Fresh baked chocolate chip cookie pie topped with vanilla ice cream and caramel