Riverwinds Restaurant menu

Chef's Taste of the Day Soup

Crock of French Onion Soup

A mixture of sweet vidalia, shallots & red onion, topped with gruyere & provolone melted to perfection

Caesar Classico

Chopped romaine, parmesan cheese, herbed croutons and whole anchovies in a creamy caesar dressing. Add grilled chicken $10.00. Add shrimp grilled or poached $13.00. Add grilled or blackened salmon $1

Strawberry Spinach Salad

Baby spinach with sliced strawberries, red onion, yellow peppers, toasted pine nuts, accented with an aged balsamic reduction

Baked Walnut & Honey-Crusted Goat Cheese

Nestled in a bed of spring mix, with roasted beets, strawberries & carrots, topped with champagne vinaigrette

Cobb Salad

Melange of spring mix & iceberg lettuce, diced tomatoes, crispy bacon, avocado, gorgonzola, chopped egg & grilled chicken, finished with an herb, red wine vinaigrette dressing

Shrimp & Crab Salad

Baby shrimp & lump crab salad over spring mix & stuffed into a beefsteak tomato

Cheese Steak Spring Rolls

Thinly sliced rib eye, american cheese and caramelized onion in an egg roll wrapper, served with a smoked tomato coulis

Crispy Calamari

Tender calamari and cherry peppers, lightly dusted in seasoned flour, crispy fried and accompanied by a spicy tomato sauce

Mussels & Chorizo

Steamed prince edward island mussels with spicy smoked chorizo, garlic, shallots, wine, butter and italian parsley

Crab Imperial Stuffed Cremini Mushrooms

Crab-filled baby prortobello mushrooms, oven-roasted with a creamy crab sauce, finished with roasted red pepper aioli

Formaggio

Assortment of international cheeses, seasonal melon, prosciutto, honey walnuts, a selection of gourmet wafers accompanied by a ramekin of balsamic reduction

Shrimp Cocktail

Citrus-poached jumbo shrimp with cocktail sauce, garnished with fresh lemon

West Burger

10 oz black angus beef grilled, topped with lettuce, tomato, onion and cheddar on a brioche

South Philly Cheese Steak Wrap

Ribeye thinly sliced with caramelized onions, mushrooms, and american cheese wrapped in a flour tortilla

BBQ Pulled Pork

Slow cooked and hand pulled pork roast in a tangy BBQ sauce with cheddar on brioche

3 Sails Burger

1 oz. black angus beef grilled, topped with bacon, mushroom and swiss on a brioche

River Winds Chicken

Grilled chicken breast with bacon, avocado, sprouts and spring mix, with a sundried tomato spread on ciabatta bread

Soft Shell Crab Sandwich

Lettuce, tomato, old bay aioli on ciabetta

Pan-Seared Filet Sandwich

Pan-seared filet mignon topped with caramelized onions, sauteed mushrooms and gorgonzola with a port demi-glaze on toasted ciabatta

The Barge

8 oz. kobe beef, grilled to perfection and topped with bacon, cheddar cheese and BBQ sauce on a brioche

Crab Cake Sandwich

Our signature jumbo lump crab cake with lettuce, tomato and red onion on a brioche

Chicken Paisano

Chicken breast pan seared with artichokes, sundried tomatoes and asparagus in a garlic white wine sauce topped with fresh mozzarella cheese served over angel hair pasta

Parmesan Crusted Chicken

Pan-seared chicken breast crusted with parmesan panko over linguine with broccoli rabe in a blush sauce

Crabby Pasta

Jumbo lump crabmeat tossed with a spicy tomato sauce an served over capellini

The Flat Iron

Grilled flat iron steak, smothered with roasted peppers & caramelized onions in a port demi-glaze, served with her-bed potato wedges

Tower on the River

Grilled shrimp with sliced yellow & red beef-steak tomatoes, fresh mozzarella & wrapped in prosciutto drizzled with basil oil

Asian Ahi Tuna

Pan-seared, sesame-crusted slices of rare Ahi tuna, fanned over sesame soba noodle salad and topped with asian slaw in a sesame soy aioli

Blackend Salmon Alfredo

Cajun rubbed & broiled salmon over linguini in a creamy alfredo sauce

Spicy Thai Scallops

Pan-seared day boat scallops in a spicy honey teriyaki sauce with snap peas and steamed jasmine rice

Shoreline Salad

Grilled slices of filet mignon presented over fresh spring mix, accented with roasted red peppers, carrots, crisp red onion and crumbled bleu cheese, topped with balsamic vinaigrette