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DINNER MENU
Spring / Summer 2008

APPETIZERS
Little Neck Clams, Bacon, Roasted Pepper, Parsley,
Garlic & Butter   13.
Chilled Asparagus Soup, Citrus Crème Fraiche   8.
Mini Duck Spring Rolls, Wasabi Aioli & Orange Soy Glaze   13.
Smoked Chicken Quesadilla, Black Beans, & Jalapeno Jack Cheese, Pineapple Salsa & Cilantro Sour Cream   12.
Crispy Fried Calamari, Spicy Chile Aioli & Marinara Sauce 11. / 16.
Maryland Crab Cake, Mango - Red Pepper Slaw, Remoulade   12.
Tuna Tartare, Cucumber & Ginger Soy Dressing   14.
Mixed Baby Greens, Calamata Olives, Plum Tomatoes & Cucumber,
  Champagne Vinaigrette   9.   With Crumbled Goat Cheese   11.
Bleu Cheese Salad, Spinach, Endive, Pistachio Nuts, Beet & Mango Carpaccio, Sherry Wine Vinaigrette, Beet Juice Emulsion 11.
Classic Caesar Salad, Croutons & Pecorino 9.
Entrée Salads & Sandwiches
Grilled Chicken Salad, Arugula, Endive, Radicchio, Roasted Peppers, Fresh Mozzarella, Plum Tomatoes, Olive Oil & Lemon   16.
Thai Beef Salad, Arugula, Endive, Bell Pepper, Roasted Peanuts
& Spicy Peanut Dressing, Crispy Wonton   17.
Lemongrass Crusted Yellowfin Tuna Salad, Asian Greens, Avocado, Spicy Carrot Slaw, Macadamia Nuts &
Cilantro Lime Vinaigrette  17.
Pulled Pork Sandwich, Bourbon Molasses Barbeque Sauce & Cole Slaw, Housemade Steak Fries   16.
Chicken Sandwich, Crispy Pancetta, Avocado, Plum Tomato, Mascarpone & Fresh Herb Mayo, Ciabata Roll, Crispy Taro Chips  16.
River City Burger, White Cheddar, Bacon & Shoestring Fries,  
Sandwich-Size English Muffin or Seeded Bun  15.

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