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River House Inn Restaurant

Book Holiday Parties Now for November & December November 2008: Open for dinner Thursday through Sunday. December 2008: Open for dinner Friday, Saturday and Sunday (and New Year's Eve)   Closed January - March 2009   An "a la carte" menu is offered Wednesday, Thursday, Friday and Saturday.   On Sundays, our Salon begins at 4:00 PM. Following the entertainment, a four-course Chef’s-choice menu is served at 6:00 PM.   All seatings are by reservation. (336) 982-2109 River House has a full-service bar with all ABC permits and an international wine list. Our menu is small, as is our kitchen, consisting of three to five items in each course, and it changes daily. Here is a recent one. River House F i r s t   C o u r s e   Black Tiger Shrimp shaved fennel and citrus salad, saffron vinaigrette 12 Duck Confit French lentils, braised endive, bacon 10 Marinated Tuna Tartare wakame, cucumber sorbet, wasabi oil 12 Arugula Salad pecorino romano, croutons, roasted red pepper vinaigrette 8   M a i n   C o u r s e Marinated Lamb Loin roasted eggplant, shiitake mushrooms, sautéed spinach, Asian pear chutney 26 Alaskan Halibut fingerling potatoes, leeks, micro herbs 27 Filet Mignon reggiano risotto, Maine crab, asparagus, bordelaise 32 Breast of Chicken baked polenta, mushroom ragout, haricots verts, tomato confit, tapenade 22   D e s s e r t   Bread Pudding brandied currants, caramel sauce, crème anglaise Zinfandel Berries fresh berries tossed in a red zinfandel and lavender honey reduction, served with basil ice cream Trio of Sorbets strawberry red wine, pineapple-star anise, coconut Vanilla Bean Crème Brûlée 10 On other evenings the chef may offer: 1st  Maine Lobster, ricotta gnocchi, shallot cream, micro herbs Chilled Tomato Soup, cucumber sorbet, cilantro oil Asparagus Salad, toasted almonds, ricotta salata, lemon balsamic vinaigrette Heirloom Tomato Salad, goat cheese, shallots, basil oil Baked Parmesan Polenta, mushroom ragout, micro arugula, tapenade Roasted Butternut Squash Soup, duck confit, chestnuts, brown sage butter Cauliflower Soup, lemon crème fraîche, caviar, curry oil   Main  Marinated Breast of Duck, sweet potatoes, Asian pear chutney, shiitake mushrooms Seared Yellowfin Tuna, sake-poached salsify, spinach, spiced carrot purée Filet Mignon, lobster risotto, asparagus, morel mushrooms, bordelaise Grilled Kuraboto Pork Loin, cumin potato cake, haricots verts, shallot jus Maine Scallops, cauliflower and mushroom ragout, red wine-braised short ribs Spinach Ravioli, parmesan, ricotta, goat cheese, toasted walnuts, brown butter Linguini, asparagus, porcini mushrooms, truffled vinaigrette   Desserts  Hazelnut Panna Cotta, hazelnut praline, caramel sauce Molten Chocolate Cake, vanilla ice cream, caramel Chocolate Walnut Tartlette, mint syrup, salted caramel ice cream Apple Tarte Tatin, almond cream, crème fraîche ice cream, apple jus Maple Crème Brûlée Red Wine-Poached Pear, pistachios, mascarpone, red wine essence Chocolate Bourbon Cake, mint julep ice cream      It all depends.    By the way, breakfast is pretty good, too!