DINNER MENU — - Grand Concourse
RIVC 11/8/2019 Twilight Prix Fixe COLD STARTERSRAW OYSTERS ON THE HALF SHELL*Chesapeake Bay, Maryland COCKTAILfive jumbo shrimp, house made cocktail sauce 15SEARED BLACK + WHITE SESAME TUNA*seared ahi, pickled cucumber slaw, mango salsa, hoisin sauce 13HOT STARTERS CRISPY SHRIMP + SHISHITOScreamy polenta, charred scallion pesto, piquillo pepper coulis OCTOPUSsaffron risotto, black olive tapenade, watermelon radish chips 17CRISPY PORK BELLY SKEWERSwatermelon, kimchi vinaigrette, spiced candied cashews, black garlic oil 14FIRECRACKER SHRIMPtempura battered, creamy sweet chili glaze 12DYNAMITE SCALLOPScrab encrusted, basil oil STYLE CRAB CAKEroasted corn saut , mustard sauce FRITTO MISTOflash fried with pickled peppers, chipotle aioli, honey-sriracha glaze 13ALMOND ENCRUSTED BRIEpeach jam, crostini BUTTERNUT SQUASH BISQUEvegetarian, goat cheese, buttered crouton, brown butter 7LOBSTER BISQUElobster mascarpone 'S CHOWDERmediterranean-style fish chowder 7SALADSICEBERG WEDGEblue cheese crumbles, tomato, red onion, applewood smoked bacon, blue cheese dressing 'S VINEYARD SALADpine nuts, blue cheese, red leaf, bibb, red onion, maple-raspberry vinaigrette 9KALE + ARUGULA SALADbutternut squash, roasted beets, toasted hazelnuts, parmesan, white balsamic vinaigrette 8CLASSIC CAESARhouse made dressing, parmesan, croutons, anchovy 9OCEAN COBBchilled lobster, shrimp & crab "louie", bacon, egg, avocado
Martha Collins, General Manager | Scott Schneider, Executive Chef A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary.
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