Dinner Menu, Martine's River House

	First Course

Pâté du Maison

Whipped chicken liver pâté served with grain mustard, chutney, cornichon, and toast rounds 9

Thai Mussels

Steamed in a ginger, coconut, red curry, and rice wine broth 12

Smoked Salmon

Served with hard boiled egg, capers, tomatoes, bruschetta, and crème fraîche 14

Fried Green Tomatoes

Our signature fried green tomatoes with grilled shrimp and bacon mustard remoulade 16

Trois Fromage

Danish bleu cheese, Italian fontina and french brie served with honey roasted walnuts and seasonal fruit 16

Antipasto

Sliced sopresetta with Italina fontina cheese, fresh mozzarella cured black olives, capers, beefsteak tomatoes, crostini and balsamic reduction 14

Crab Cocktail

Sesame marinated crab with a tomato-cucumber salad and wasabi drizzle 16

Hummus

Sundried tomato hummus with seasonal vegetables, crumbled feta and grilled pita 10


	Soup/Salad

Soup du Jour

Please ask your server for today’s selection

Tomato & White Bean Soup

Served with parmesan cheese 6

Salad du Maison

Baby greens tossed with tomatoes, cucumbers, red onion, croutons and Balsamic vinaigrette 7

Cæsar

With rosemary scented croutons, finished with local cherry tomatoes and Pecorino-Romano cheese 9

Apple

Sliced green apples, baby arugula, seedless grapes, walnuts, bleu cheese and cider-rosemary vinaigrette 12

Beet

Roasted beets, baby greens, shaved fennel, spiced walnuts, and goat cheese with a balsamic vinaigrette 12

Greek

Romaine, tomato, red onion, feta cheese, and Kalamata olives, served with extra virgin olive oil and lemon emulsion and grilled pita 12

Caprese Salad

Beefsteak tomatoes layered with fresh mozzarella, red onion and arugula then drizzled with balsamic dressing 10

	“Dining is and always was a great artistic opportunity .” Frank Lioyd Wright Main Course

Filet Mignon

Grilled filet served with horseradish mashed potatoes, french beans, bleu cheese and a brandy spiked green peppercorn demi-glace 35

NY Strip

Black pepper and herb spice rubbed NY strip served with buttermilk whipped potatoes, broccoli, and a caramelized cipollini onion and porcini mushroom red wine sauce 29

Shrimp

Sauteed shrimp with basmati and brown rice, broccoli florets, baby tomatoes and finished with ginger-plum jus and wasabi aioli drizzle 26

Sea Scallops

Pan-seared sea scallops with horseradish whipped potatoes, smokey ham hock jus and apple slaw 31

Fettucini

Tossed with green olives, black olives, bell peppers and capers in a herb garlic white wine sauce, finished with pecorino romano cheese 19

Pork

Grilled pork chop with horseradish whipped potatoes, fennel-apple slaw, and spiced ginger glaze 28

Veal Bolognese

Braised veal, Italian sausage and carrots in a robust San Marzano tomato sauce, served over penne pasta and topped with Pecorino-Romano cheese 24

Salmon

Grilled salmon over basmati and brown rice pilaf, topped with tomato, cucumber and herb salsa and finished with an avocado-lime coulis 24

Chicken

Herb roasted chicken breast with steamed broccoli and buttermilk whipped potatoes, topped with chevre and a black cherry gastrique 24

Crab Cakes

Panko crusted crab cakes with sesame tomato salad and wasabi aioli 28

Duck Salad

Roasted duck breast salad with baby arugula, sliced apples, goat cheese, toasted walnuts and cider-herb dressing 20

Sea Bass

Plantain crusted sea bass with steamed white and brown rice, spicy crab ceviche and guacamole sauce 28

	To ensure freshness and quality of preparation, some items may be available in limited quantities. We apologize if your first selection is no longer available. Parties of six or more may be subject to a 20% service charge.