BRUNCH

Menu is subject to change on special days. 

Easter Brunch menu will be a little different from the menu below.
Special dinner type menu served graduation Saturday.

click here for an example Brunch Graduation Saturday menu

Saturday & Sunday  at 10 AM

COCKTAILS

MIMOSA
orange juice, bubbles
5

 OTHER MOSAS
pineapple, pom, or cran
7

BEAUREGARDE
house seasonal syrup, bubbles
9

HAT TRICK
frozen orange cube, strawberry, lemon juice, St. Germaine, bubbles
( limited availability)
12

APEROL SPRITZ
Aperol, lemon, simple, soda, bubbles
10

BLOODY MARY
house mix, Ancho Reyes, vodka
8.5

WEEKENDER
Pimm’s Cup No. 1, Rittenhouse Rye, lemon juice
10

COFFEE ROXX
Kracken Black Rum, Frangelico, cinnamon demerara, cream 
(limited availability)
13

STARTERS

LOX SALMON DIP
cream cheese, fried capers, pickled onions, everything bagel seasoning, house chips
12

FARM SALAD
romaine lettuces, tomatoes, eggs,
bacon lardons, creamy ranch
13

SUMMER SALAD (GF)
spring mix, quinoa, sunflower seeds, tomatoes, blackberries,
blackberry vinaigrette
19

HUMMINGBIRD CAKES
mini cakes, pecans, cream cheese icing
12

BISCUITS & GRAVY
house made biscuits, white sausage gravy
9

CHARCUTERIE BOARD
3 assorted cheese, 3 assorted meats, mixed berries.
pepper jelly, honey, toast points
25

MAINS

CAST IRON SALMON (GF)
confit fingerling potatoes, caramelized onions, sunny side up egg
24

STEAK & FRITES
prime petite filet, sunny side up eggs, house fries, black pepper gravy
32

S’MORES FRENCH TOAST
coffee chocolate syrup, toasted marshmallow fluff,
graham cracker dust
13

SHRIMP & GRITS (GF)
three-cheese, grits, sautéed shrimp, spinach, onions, tomatoes,
bacon, pan sauce
19

RIVER BREAKFAST
three-cheese grits, scrambled eggs, bacon, biscuit, house fried potatoes
19

all below served with house potatoes

RIVER BURGER
white cheddar, bacon, arugula, caramelized onions, rosemary aioli
19

FRIED CHICKEN SANDWICH
goat cheese & pepper jelly spread, bacon, arugula
17

FRENCH DIP
braised beef, sautéed mushrooms, gruyere cheese, au jus
19

CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE

YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS