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River House Tavern 299 Riverside Avenue, Westport, CT 06880 USA Telephone. 203-226-5532 Fax. 203-226-5537 Website. riverhousetavern.com Email. riverhousetavrn@optonline.net Hours: Open for lunch Monday through Saturday 11:30 - 3 Open for dinner 7 days a week 5 - 10 Sunday brunch 11:30 - 3 |
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Whether
you are enjoying this delightful place set upon the Saugatuck River by the
cozy fireplace in the winter or on the outdoor patio in the summer, as
Patricia Brooks of the New York Times says "so much is exactly right here." "Consistently provides expertly prepared food with a few original touches... more than just a pretty space." - New York Times "New England dining at its best" - The Advocate & Greenwich Time "A delightful place to dine" - Westport Magazine |
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"Every
seat has a view of the Saugatuck River through floor-to-ceiling windows at
this nautically decorated Westport New England newcomer, a sibling of the
town’s popular Tavern on Main; sea-worthy catches like seared scallops with
succotash share the menu with land-based Yankee cousins like pot roast; a
fireplace warms hearth and soul in winter, while patio seating under green
umbrellas by the water’s edge provides summer pleasure. |
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STARTERS RiverHouse Chowder - 5./7.Scallops, shrimp, corn, garlic croutons Steamed Mussels - 12. Steamed in white wine, garlic, butter and herbs Salad of Baby Spinach, Apples & Walnuts - 10. Warm bacon dressing, mushrooms, aged Gouda cheese Tequila Barbecue Shrimp Skewers - 10. Conch Fritters - 7.Key lime aioli Cajun Popcorn - 10.Fried Crawfish with remoulade sauce Sautéed Baby Calamari - 12. Spicy tomato broth, garlic croustade RiverHouse Caesar - 9. White anchovies, grilled garlic bread sticks Shitake Mushroom Toasts - 8. Fontina Val D’Aosta Market Field Green Salad - 7. Tear drop tomatoes, balsamic-garlic vinaigrette CASUAL FARE Salad of Seared, Spiced Yellowfin Tuna - 19.Mesclun greens, curry- peanut dressing, sprouts, mint, chilled RiverHouse Lobster Roll - 19. House steamed and picked lobster, chilled, light lemon mayonnaise, griddled roll, fries Fish & Chips - 17. Malt vinegar, tartar Certified Angus Burger - 10. Hand-cut fries, Cole slaw SIDES - 4./eachHand-Cut Fries Creamy Cole Slaw Onion Rings Mashed Potatoes Exotic Mushrooms Vegetable of the Day Sautéed Spinach Mixed Greens MEAT Grilled Organic Chicken Breast - -20.With wild mushroom sauce, roasted squash and mashed potato Rib Eye Steak - 29. 16 oz. Certified Angus Beef, maitre d’ butter, fries and vegetable blackened or simply grilled Salad of Sliced Flank Steak - 20. Arugula, roasted peppers, Maytag blue cheese, balsamic vinaigrette Lamb Rack Chops- 26. Basil demi glaze, mashed potato and vegetable Stuffed Pork Chop - 24. Spinach-sausage stuffing, lemon demi glaze, mashed potato Wood Smoked & Grilled Baby Back Ribs - 24. Chili rubbed, house barbecue, fries and Cole slaw FISH Stuffed Sole with Lobster Sauce - 24.Shrimp, scallops and crabmeat stuffing, spinach Seared Diver Scallops - 25. Lemon risotto, baby spinach Peppered Tuna - 24. Buttered noodles, buerre rouge and vegetable of the day Baked Atlantic Halibut - 24. Parmesan crumbs, mashed potato Tilapia "Piccata" - 24.White port, caper, lemon, sautéed spinach Fried Ipswich Clams - market priceTartar, lemon, hand-cut fries PASTA Linguine with White Clam Sauce - 18.Whole and chopped littlenecks, garlic, herbs Pappardelle with Ragu of Lamb -22. Braised with pancetta, rosemary, tomatoes, garlic, white wine And Pecorino Cheese Shells with Roasted Tomatoes, Arugula and White Beans- 15 With grilled chicken - add 6. With grilled tuna or shrimp - add 8. SIMPLE GRILLS Yellowfin Tuna - 19.Atlantic Salmon - 17. Tilapia - 17. Pork Chop - 15. Sliced Flank Steak 20. A La Carte Offerings You choose the sides 18% gratuity added to parties of 6 or more Thoroughly cooking meat, poultry, seafood, eggs or shellfish reduces the risk of food borne illness Gift Cards Available Executive Chef—Dave Raymer
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