The Up River Cafe And Cocktail Bar Menu

Soup of the Moment A. Q.

Bibb Lettuce Salad

with cucumber and grape tomatoes

Wild Arugula Salad

with a warm skewer of French bread and fontina cheese, Asian pears, candied walnuts and a lavender & toasted mustard seed vinaigrette

Soup of the Moment A.Q.

Bibb Lettuce Salad

with cucumber and grape tomatoes

"Wayne's" Organic Garden Salad

salad will change with the availability of local organic items

Wild Arugula Salad

with warm skewers of French bread and fontina cheese, Asian pears, candied walnuts and a lavender & toasted mustard seed vinaigrette

Grilled shrimp & Green Bean Salad

with toasted pine nuts, mache, shaved parmesan and a roasted yellow tomato vinaigrette

Chicken Gyoza

four Japanese potstickers with ginger and soy with a traditional soy and sesame dipping sauce

Asian Fried Calamari

with banana peppers, peanuts, scallions, dried red chiles and crispy rice noodles tossed in a thai sweet chili sauce and served with wasabi aioli

Cedar Plank Oysters

with raclette cheese, leek, and pernod cream sauce served on sauteed spinach with green apple relish

Beer & Bacon Steamed Local Littleneck Clams

cottrell "old yankee" ale braised fennel, anaheim chiles and grilled bread

Breaded Eggplant Napoleon

with goat cheese, tomato compote and a green bean, cucumber and shaved red onion salad

Mint-Marinated Leg of Lamb Pita

served open-faced with baby greens pine nuts, pickled onions and a creamy goat cheese vinaigrette

House-Cured Salmon Sandwich

on whole grain bread with caper-cream cheese, red onion, tomato and watercress

Soup & Sandwich

a cup o roasted tomato soup with sage creme fraiche, served with an applewood-smoked bacon b.l.t. on brioche with fines herbes aioli

Hamburger

with French fries and housemade pickles

Grilled Romaine & Chicken

with blue cheese, bacon, tomato hard boiled egg, red onion and avocado, served with whole grain mustard vinaigrette

Soft Shell Crab "Po-Boy"

on a housemade scallion biscuit with pickled jalapeno aioli and sweet corn jus

Cubano Sandwich

with slow roasted pulled pork, spicy mustard, tasso ham, Swiss cheese, housemade pickles and salt & pepper chips

The Up River Cafe Burger

with French fries and housemade pickles fire-roasted onion-guacamole, double-thick cut bacon and colby cheese

Duck Confit

served over a potato-fennel puree, with spring pea mix, crispy potatoes and sage oil

Today's Housemade Grilled Pizza

House-Cured Salmon & Goat Cheese Timbale

with capers, green olive tapenade and scallion oil, served on a crispy potato latke

Asian Fried Calamari

with banana peppers, peanuts, scallions, dried red chiles and crispy rice noodles tossed in a thai sweet chili sauce and served with wasabi aioli

Cedar Plank Oysters

with raclette cheese, leek, and pernod cream sauce served on sauteed spinach with green apple relish

Beer & Bacon Steamed Local Littleneck Clams

cottrell "old yankee" ale braised fennel, anaheim chibs and grilled bread

Cured Leg of Duck Confit

with crispy potato gratin, asparagus and a blackberry & black cherry compote

Grilled Line Caught Striped Bass

over an arugula and sweet corn salad with tomato-horseradish vinaigrette

Seafood Cioppino

with clams, shrimp, and local fish in a tomato-garlic broth with roasted potatoes and grilled bread

Bistro Steak

over grilled romaine with a balsamic-marinated tomato & feta cheese salad

Soy & Sesame-Marinated Tofu

over green tea soba noodles with furikake, black sesame seeds and crispy wonton strips

Buttermilk - Marinated Boneless 1/2 Chicken

with a roasted red pepper & aged cheddar spoon bread. Braised greens and a grilled peach & pickled pepper chutney

Oven-Roasted Ruby Trout

stuffed with a brown butter-jonah crab salad served with toasted orzo, english peas, slivered almonds, pickled onions and a roasted tomato & horseradish vinaigrette

Mint Pistou-Marinated Colorado Lamb

grilled and served with a spring mix of fava beans, english peas, edamame, carrots and pearl onions. Finished with a kumquat-mint relish and a red wine reduction

Local Line Caught Striped Bass

roasted on a cedar plank with asparagus, braised artichokes, purple fingerling potatoes and a roasted red pepper coulis

Cocoa Butter-Seared Sea Scallops

with a roasted corn jus, grilled pearl onions, zucchini, corn, sweet red peppers and cilantro

Grilled Flat Iron Steak

marinated in fresh herbs and garlic scapes, with new potatoes and broccoli rabe and an heirloom tomato & onion relish