Summer 2007 Dinner Menu

Sample Menus

Dinner | Three Course Dinner
Easter Dinner | Thanksgiving Dinner | Past Menus

Appetizer

Bacon Wrapped Scallops
Bacon wrapped Bay Scallops, pan fried
and served with Spicy Cocktail Sauce

Bruschetta
Ripe Tomatoes, fresh Basil, minced Onions and Garlic, with diced Buffalo Mozzarella
accompanied by Garlic Toast Points,
served in a crisp Parmesan Cheese bowl

Prosciutto Melon Wraps
Fresh Melon Balls wrapped with Prosciutto Ham

Crab Norfolk
Lump Crab sautéed with Smithfield Ham, Shiitakes and garden fresh Tomatoes,
finished with Cream Sherry and served with Toast Points

Salad

River’d Inn Salad
Fresh Mesclun Greens with Hearts of Palm, roasted Exotic Mushrooms, Grape Tomatoes, Carrots and Alfalfa Sprouts, served with Housemade Dressing

Citrus Salad
Mandarin Oranges, Red Onion, Peppadew, Toasted Almonds and Manchego Cheese served atop Baby Spinach with Raspberry Vinaigrette

Poached Seafood Salad
Poached Baby Shrimp and Sea Scallops with sliced Shallots and Sweet Peppers,
served on a bed of Romaine Hearts, drizzled with Housemade Herb Vinaigrette

Soup

Gazpacho
Refreshing, zesty, chilled Tomato based Soup filled with grilled Spring Vegetables,
finished with Crème Fraîche

Featured Soup
Chef’s Featured Soup prepared with fresh seasonal ingredients

Intermetzzo

Housemade Sorbet