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72 Cards in this Set
- Front
- Back
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Mediterranean Pizza |
10 inch grilled pizza brushed with lemon butter sauce and topped with 4oz. mozzarella cheese, fresh baby spinach, Feta Cheese, Kalamata olives, roasted red peppers and diced artichoke hearts. |
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Margarita Pizza |
10 inch grilled pizza brushed with extra virgin olive oil, seasoned then topped with 4oz. marinara sauce, 5oz. Mozzarella cheese, 8 slices tomatoes and 2oz. fresh basil. |
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Hawaiian Pizza |
10 inch grilled pizza brushed with extra virgin olive oil and seasoned then topped with 4oz. marinara sauce, 5oz. Mozzarella cheese, 3.25 oz. chopped pineapples and 3.25 oz. thin sliced Black Forest ham. |
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Chicken & Broccoli Pizza |
10 inch grilled pizza brushed with extra virgin olive oil and topped with grilled diced chicken breast, sautéed broccoli, cheese, garlic and seasonings. |
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French Onion Soup |
12oz. of the chef’s delicious onion soup. Topped with 6 garlic croutons, one slice of provolone cheese and one slice of Swiss cheese. Baked till golden brown. |
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New England Clam Chowder Soup |
12oz. white clam chowder loaded with tender sweet clam’s potatoes and heavy cream. |
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Teriyaki Glazed Sirloin Skins (Appetizer) |
6 half potato skins deep fried then topped with, teriyaki sauce, 2oz. sliced teriyaki steak, 2oz. melted Monterey Jack cheese and 1oz. bacon bits. It is then finished in the broiler and topped with 1oz. of chopped scallions. Served with 2oz. of sour cream. |
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Mozzarella Bursts (Appetizer) |
14 ciliegene mozzarella balls rolled in Italian bread crumbs and deep fried. Finished with a balsamic drizzle and 1/2oz. fresh basil. Served in a casserole dish with a 2oz. side of marinara sauce and 2oz. of pesto cream sauce. |
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Eggroll Sampler (Appetizer) |
1 Buffalo Chicken, 1 steak Philly wrap and one Shanghai shrimp wrap. All deep fried. Served with 2oz. bleu cheese and 2oz. chipotle ranch and 20z. of Thai sauce. |
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Nachos (Appetizer) |
A large deep dish bowl of crisp warm multicolor nachos topped with 4 oz. of melted cheese sauce, 4oz. chili, 4 oz. Pico de Gallo, 3oz. chopped lettuce, , 2oz. sliced black olives and 4 oz. sour cream. |
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BBQ Chicken Quesadilla (Appetizer) |
A flour tortilla stuffed with 5oz. of shredded BBq chicken, 1oz. of scallions, 2oz. of Pico de Gallo, 1oz. of bacon bits, and 3.25oz. of blended Monterey Jack cheeses. It is then grilled until golden brown and served with 2oz. of sour cream. |
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Stuffed Mushroom Caps (Appetizer) |
5 large mushroom caps filled with our own seafood stuffing and baked in the oven. Drizzled with balsamic reduction. |
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Calamari (Appetizer) |
9 oz. of tender calamari rings battered with our secret seafood batter then deep fried. It is then sautéed in blended oil with 2oz. hot pepper rings, 2oz black olives and 1 tsp. garlic. Served with 3.25oz of our calamari sauce and a lemon wedge. |
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Calamari Sauce (For Calamari Appetizer) |
A puree of Heinz catsup, hot pepper rings, garlic and Black olives. |
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Mediterranean Calamari (Appetizer) |
9 oz. of tender calamari rings battered with our secret seafood batter then deep fried. We toss it in a light lemon butter sauce with fresh baby spinach, Feta Cheese, Kalamata olives, roasted tomatoes and diced artichoke hearts. Finished with 1oz. of Feta cheese. |
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Boneless Wings (Appetizer) |
5-2oz. pieces of fresh chicken tenders rolled in flour then deep fried. They are then dipped in your choice of sauces. Buffalo, Teriyaki or Jack Daniel’s Glaze glaze. Served with 3.25oz. of bleu cheese dressing, 3 celery sticks and 3 carrot sticks. |
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RiverFalls Combo Appetizer |
3 teriyaki glazed sirloin skins, 4 boneless Buffalo wings with choice of sauce, 10 Mozzarella Bursts and 8 onion rings. Served with 2oz. sour cream, 2oz. bleu cheese dressing, 2oz. marinara sauce, 2 carrot sticks and 2 celery sticks. Choice of wing sauce:buffalo, teriyaki, Jack Daniel’s glaze |
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Southwestern Chicken Salad |
A bed of fresh garden greens topped with 3 sliced cucumbers, 3 cherry tomatoes, 3 black olives, 2oz. shredded Monterey Jack cheese, sliced red onions, 10 cornbread croutons, one hard boiled egg cut in half and a 7oz. Juliened blackened chicken breast. We top it with a sliced tomato wheel, one hard boiled egg and two-2oz sides of honey Dijon dressing. |
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Crispy Chicken Salad |
A bed of fresh garden greens topped with 3 sliced cucumbers, 3 cherry tomatoes, 3 black olives, 2oz. shredded Monterey Jack cheese, sliced red onions, 10 cornbread croutons, one hard boiled egg cut in half and 3 diced fried chicken fingers. We top it with a sliced tomato wheel, one hard boiled egg and two 2oz. sides of honey mustard dressing. |
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Strawberry Salad |
Fresh Mesculin greens tossed with 2oz. soft goat cheese, 1oz. chopped pecans, 12 pieces of fresh diced strawberries and 4oz. balsamic vinaigrette dressing. Topped with a grilled Juliene chicken breast |
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Grilled Chicken Caesar Salad |
A 7oz. grilled chicken breast served over a bed of fresh chopped romaine lettuce tossed with 3.25oz. of creamy Caesar dressing and 10 garlic croutons. Topped with fresh grated parmesan cheese. |
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Steak Tip Caesar Salad |
8-1oz. grilled teriyaki steak tips grilled to temperature and served over a bed of fresh chopped romaine lettuce tossed with 3.25oz. of creamy Caesar dressing and 10 garlic croutons. Topped with fresh grated parmesan cheese and a handful of crispy onion strings. Do not ask how they would like the steak cooked. It will come out Medium Well. However, if the guest requests a temperature you need to write it down. |
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Chicken Cordon Bleu Sandwich |
A 7oz. boneless fried chicken breast served on a grilled Parmesan Foccaccia roll and topped with two slices of Swiss cheese and two thin slices of grilled Black Forest ham. Served with a 2oz. side of honey mustard dipping sauce and a pickle. |
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The Sicilian Roast Beef Sandwich |
7oz. of thinly sliced prime rib dipped in au jus and served on a grilled Parmesan Foccaccia roll with 2oz. caramelized onions, 2oz. roasted red peppers and 2 slices of Provolone cheese. Served with a 3.25oz. side of au jus for dipping. Served with a pickle. |
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Southwestern Chicken Wrap |
A 7oz. blackened chicken breast rolled in a warm flour tortilla with 6 cornbread croutons, 3oz. chopped lettuce, 2oz. chopped tomatoes .5oz. sliced Bermuda onions and 1oz. of shredded Jack cheese. Served with a 2oz. side of honey Dijon dressing. Served with or a side choice. |
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Chicken Parmesan Sandwich |
A 7oz. Parmesan encrusted chicken breast pan sautéed and finished in the oven with with our house marinara sauce and melted Mozzarella cheese. Served on a warm Parmesan Focaccia roll. Choice of side and a pickle. |
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All sandwiches & burgers are served with... |
A pickle spear and choice of fresh hand cut fries, creamy coleslaw or edamame salad. Substitute sweet potato fries or crispy onion rings for an additional .99cents ALL ONION RING SUBSTITUTIONS GET 10 ONION RINGS. ALL COLE SLAW ON SANDWICHES GET TWO COLE SLAWS. SERVE IN 4OZ. RECTANGLE NAPPY |
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River Falls Burger |
8oz. fresh ground chuck grilled on an open flame and topped with two slices of Swiss cheese, 3.25oz.sautéed mushrooms, 3.25 oz. sautéed onion and two slices of Applewood smoked bacon. Served on a grilled Bulkie roll with lettuce and one sliced tomato. Served with a pickle spear. |
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Guinness Burger |
8oz. fresh ground chuck grilled on an open flame and topped with two slices of Cahill Guinness enhanced cheddar cheese and 3.25 oz. sautéed onion. Served on a grilled Bulkie roll with lettuce and one sliced tomato. Served with a pickle spear. |
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Hawaiian Burger |
8oz. fresh ground chuck grilled on an open flame and brushed with teriyaki sauce. We then melt two slices of jack cheese on it and add two thin slices of grilled Black Forest ham and a grilled pineapple ring. Served on a grilled Bulkie roll with lettuce and one sliced tomato. Served with a pickle spear. |
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Southwestern Burger |
8oz. fresh ground chuck grilled on an open flame. Topped with 2 slices of cheddar cheese, 2 slices of crisp Applewood smoked bacon 2oz. of fried jalepeno peppers and 1oz. of chipoltle ranch dressing. Served on a grilled Bulkie roll with lettuce and one sliced tomato. Served with a pickle spear. |
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Smokehouse Burger |
8oz. fresh ground chuck brushed with Sweet Baby Ray’s bbq sauce and grilled on an open flame. Topped with 2 slices of jack cheese, 3.25oz. caramelized onions and 2 slices of Applewood smoked bacon. Served on a grilled Bulkie roll with lettuce and one sliced tomato. Served with a pickle spear. |
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Stuffed Bleu Cheese Burger |
8oz. fresh ground chuck stuffed with 2oz. of bleu cheese crumbles and grilled on an open flame and topped with crispy onion strings. Served on a grilled Bulkie roll with lettuce and one sliced tomato. Served with a pickle spear and a side of Buffalo Bleu sauce. |
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Buffalo Bleu Sauce |
An equal bled of Bleu cheese dressing and Franks Red Hot Sauce. |
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Maple Glazed Burger |
8oz. fresh ground chuck grilled on an open flame. Topped with 2 slices of melted pepper jack cheese and 2 slices of maple glazed Applewood smoked bacon. Served on a grilled Bulkie roll with lettuce and one sliced tomato. Served with a pickle spear. |
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French Onion Burger |
8oz. fresh ground chuck stuffed with 3 garlic croutons, 1 slice swiss cheese and 1oz. caramelized onions. We then marinate it in our French onion soup and grill it on an open flame. It is then topped it with 1 slice of Swiss cheese and crispy onion strings. Served on a grilled Focciaccia roll with lettuce and one sliced tomato. Served with a pickle spear. |
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Backyard Barbeque Combo Meal |
A half rack of our delicious Baby Back pork ribs, half pound of steak tips and a grilled 7oz. rosemary chicken breast. Also served with a piece of cornbread with one butter cup. Butter cup is served label side up. Choose from BBq, Teriyaki or plain tips. Ask what temperature they would like the steak tips cooked. Served with fresh vegetable of the day and choice of potato. |
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Surf & Turf Combo Meal |
Served with 3 jumbo stuffed shrimp and a 6oz. Filet Mignon. It is also served with a 2oz. hot drawn butter. Served with fresh vegetable of the day and choice of potato. |
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Steak Tips & Fried Shrimp Combo Meal |
A half pound of steak tips paired with 4 fried shrimp. Choose from BBq, Teriyaki or plain tips. Put a 2oz. cocktail sauce on the plate. Served with fresh vegetable of the day and choice of potato. |
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Steak Tips & Fried Scallops Combo Meal |
A half pound of steak tips paired with 5oz. of fresh fried bay scallops. Choose from BBq, Teriyaki or plain tips. It is also served with 3.25oz. of tartar sauce. Served with fresh vegetable of the day and choice of potato. |
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Steak Tips & Golden Fried Clams Combo Meal |
A half pound of steak tips paired with a half pint of fresh fried whole belly clams. Choose from BBq, Teriyaki or plain tips. It is also served with 3.25oz. of tartar sauce. Served with fresh vegetable of the day and choice of potato. |
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Steak Tips & Boneless Buffalo Wings Combo Meal |
A half pound of steak tips paired with 4 boneless wings. Choose from BBq, Teriyaki or plain tips. Choose from Buffalo, Teriyaki or Orange Citrus Glaze boneless wings. It is also served with 3.25oz. Bleu Cheese dressing. Two carrot sticks and two celery sticks. Served with fresh vegetable of the day and choice of potato. |
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Thai Salmon |
8oz. portion of fresh Atlantic Salmon pan seared with black and white sesame seeds and finished in the oven. It is finished with a mildly spicy Thai sauce and served with sautéed Asian vegetables, angel hair pasta and 3 crisp wontons. |
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Today’s Fresh Catch |
Changes daily. Chef will provide info at the beginning of each shift. Served with a lemon wedge, fresh vegetable of the day and choice of potato. |
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Baked Stuffed Haddock |
A half pound of fresh Haddock stuffed with 4oz. of the chef’s seafood and Ritz cracker stuffing and baked in the oven. Topped with 2oz. lobster basil cream sauce and served with a lemon wedge, fresh vegetable of the day and choice of potato. |
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Baked Stuffed Shrimp |
4 jumbo gulf shrimp stuffed with 2oz. of the chef’s seafood and Ritz cracker stuffing and baked in the oven. Served with a lemon wedge, 2oz. portion cup of hot drawn butter, fresh vegetable of the day and choice of potato. |
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Seafood Alexander |
5 sea scallops, 5 large gulf shrimp and a 4oz. piece of haddock topped baked in a shallot and chive cream sauce then baked in the oven. Topped with 20z. of Ritz cracker crumb. Served with fresh vegetable of the day and choice of potato. |
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Broiled Sea Scallops |
A half pound of large sea scallops topped with Ritz cracker crumbs and butter then baked in the oven. Served with a lemon wedge 2oz. portion cup of hot drawn butter, fresh vegetable of the day and choice of potato. |
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Bay Scallops vs Sea Scallops |
Bay scallops are the smaller scallops and sea scallops are the larger scallops. Think the bay is smaller and the sea is larger. Which one tastes better is dependent on personal preference. |
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Baked New England Haddock |
A 10oz. portion of fresh Haddock topped with Ritz cracker crumbs and butter then baked in the oven. Served with a lemon wedge, fresh vegetable of the day and choice of potato. |
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Seafood Platter |
5oz. of golden fried whole belly clams, 5oz. of golden fried bay scallops, 3 jumbo fried shrimp, a 4oz. of fresh fried haddock. Served over a plate of fresh hand cut French fries with 2oz. of zesty cocktail sauce, 3.25oz. of tartar sauce, 3.25 oz. of coleslaw and a lemon wedge. |
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Grand Slam Clam Plate |
10oz. of fresh golden fried whole belly clams served over a plate of fresh hand cut French fries with 3.25oz. of tartar sauce, 3.25 oz. of coleslaw and a lemon wedge. |
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Fried Sea Scallops |
A half pound of delicious sea scallops fried to a golden brown and served over a plate of fresh hand cut French fries with 3.25oz. of tartar sauce, 3.25 oz. of coleslaw and a lemon wedge. |
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Fried Bay Scallops |
10oz of tender golden fried bay scallops served over a plate of fresh hand cut French fries with 3.25oz. of tartar sauce, 3.25 oz. of coleslaw and a lemon wedge. |
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Fried Shrimp Platter |
8 jumbo golden fried shrimp served over a plate of fresh hand cut French fries with 2oz. zesty cocktail sauce 3.25oz. of tartar sauce, 3.25 oz. of coleslaw and a lemon wedge. |
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Fish & Chips |
One 10oz. piece of golden fried fresh haddock served over a plate of fresh hand cut French fries with 3.25oz. tartar sauce, 3.25 oz. coleslaw and a lemon wedge. |
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Jack Daniel’s Glazed Sirloin |
A 12oz. Center cut New York Strip marinated in the Chef’s delicious Jack Daniel’s sauce and grilled to perfection. It is then brushed with Jack Daniel’s glaze. Served over 3oz. of sautéed onions, 3oz. of quartered mushrooms and 3oz. of sautéed baby spinach. Served with fresh vegetable of the day and choice of potato. |
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Baby Back Ribs |
One and a half pounds of falling off the bone pork ribs basted in Sweet Baby Ray’s BBQ sauce. Served with a piece of cornbread with one butter cup, fresh vegetable of the day and choice of potato. Butter cup is served label side up. |
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Flame Broiled Steak Tips |
A full pound of tenderloin tips marinated in your choice of bbq or teriyaki sauce or plain and grilled to perfection. Served with fresh vegetable of the day and choice of potato. |
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Filet Mignon |
10oz. cut of center cut filet meat marinated for two hours in our delicious au jus then seasoned with salt, pepper, and garlic and cooked to perfection. Served with a side of either 2oz. rich veal glace or 2oz. Bernaise sauce. Served with fresh vegetable of the day and choice of potato.
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Pasta and Meatballs |
Four 2 ½ oz. meatballs seasoned with the Fernandes Family recipe and served over choice of angel hair pasta or penne pasta. Topped with 6oz. of our house marinara sauce. |
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Chicken Caprese |
Two 3.5oz. grilled chicken breast topped with 3oz. shredded mozzarella, 3oz, chopped tomatoes and finished in the oven. We finish it with a balsamic drizzle and chopped fresh basil. Served over vegetable risotto with fresh vegetable of the day. |
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Shrimp & Scallop Scampi |
Three jumbo shrimp, five large sea scallops, 2oz. chopped tomatoes, 2oz. roasted red peppers and 2oz asparagus tips simmered in lemon, garlic and white wine sauce. Finished with .5oz. of Parmesan cheese and tossed with angel hair pasta. |
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Blackened Chicken Alfredo |
Fettuccine tossed in 6oz of a light Alfredo sauce with 3.25 oz. chopped tomatoes and 1cup of baby spinach. It is then topped with a 7oz. blackened chicken breast. |
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Mac & Cheese |
6oz. of the chef’s delicious cheese sauce tossed with shells and finished with .5oz. toasted bread crumbs and .5oz. Parmesan cheese. |
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Buffalo Chicken Mac & Cheese |
6oz. of the chef’s delicious cheese sauce tossed with shells and topped with 6oz. buffalo chicken tenders and finished with .5oz. toasted bread crumbs and .5oz. Parmesan cheese. |
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Shrimp & Scallop Mac & Cheese |
6oz. of the chef’s delicious cheese sauce tossed with shells, 5 sauteed jumbo shrimp and 5 sea scallops and finished with .5oz. toasted bread crumbs and .5oz. Parmesan cheese. |
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Tour of Italy |
Two of our delicious Fernandes family recipe meatballs paired with a 3.5oz. Encrusted Chicken Parmesan and a half order of fettuccini Alfredo. Served with warm garlic bread. |
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Piccata Veal or Chicken |
Seasoned with flour, salt, pepper, and granulated garlic then simmered in a light white wine and lemon butter sauce with ½ oz. capers and 3.25 oz. mushrooms. Served over angel hair pasta. Veal 2-3oz. pieces, Chicken2-3oz. pieces |
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Saltimbocca Veal or Chicken |
Seasoned with flour, salt, pepper, and granulated garlic then simmered with 6oz. Marsala wine sauce with 2oz. prosciutto, sage and 3.25oz. Crimini mushrooms. It is finished in the oven with 2 slices of Provolone cheese and sprinkles with Parmesan cheese. Served with a side of angel hair pasta or penne pasta with marinara sauce. Veal 2-3oz. pieces, Chicken 2-3oz. pieces |
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Encrusted Parmesan Veal or Chicken |
Encrusted with a mixture of Italian bread crumbs and Parmesan cheese. It is then pan sautéed and finished in the oven with 6oz. of house marinara 3.25 oz. Mozzarella cheese. Served with choice of angel hair pasta or penne pasta. Veal 2-3oz. pieces, Chicken 2-3oz. pieces |
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Classic Marsala Veal or Chicken |
Seasoned with flour, salt, pepper, and granulated garlic then simmered with 6oz. Marsala wine sauce and 3.25oz. Crimini mushrooms. Served with fresh vegetable and choice of potato. Veal2-3oz. pieces, Chicken2-3oz. pieces |
