The Menu

Restaurant Hours:

Mo-Tu 4-9pm We-Sa 4-10pm

No Corkage Fee on Wednesdays!

The Restaurant in Riverside

Monday-Thursday 4-9

Friday & Saturday 4-10


Kale Salad

Bacon, roasted walnut, onion, red pepper,

parmesan, golden raisins,

white balsamic vinaigrette   7


Beet Salad

Red & yellow beets, roasted walnuts,

goat cheese, bacon, green onions

and honey vinaigrette    7


Bibb Salad

Mixed butter bibb lettuce (Trader Hill Farms)  poached apples,

blue cheese, candied pecans, shallots, honey citrus vinaigrette  8


Seasonal Vegetable Medley

Chefs choice  5



Chef’s choice 8


House Bread

Sundried tomato & basil pesto,

topped with olive oil 10


Cheese & Charcuterie Board

Featuring Grater Goods  20



Homemade pretzel sticks served

with a pimento beer cheese 10


Fig & Olive Tapenade

Whipped fig cream cheese, local datil

pepper honey, olive tapenade    10


Goat Cheese Stuffed Piquillo Pepper

Herbed goat cheese, arugula bed with

smoked olive oil and balsamic drizzle   12


Traditional Deviled Eggs

A rich traditional mix with

chives & bacon 7


Deviled Egg Flight

Traditional - Cobb - Southern - Pickled 8

Loaded Gnocchi

Tossed in a pimento cheese -sauce, bacon, chives,

buffalo ranch                                                12



Two tacos in flour tortillas, pickled red onions, romain lettuce, red pepper coulis

Chicken   8

Shrimp    10


Smash Burger

Served on a house made brioche bun with Pimento cheese, relish, and red onions

Single    8 w/ bacon 9

Double  10  w/bacon 11


Pork Belly Bites

Served over a apple brandy puree 12


Lamb Sausage

Smoked lamb sausage, served with blue cheese crumbles and an apple brandy puree 15


Filet Mignon

Fresh-cut tenderloin seared, horseradish sauce   15


Mushroom Risotto

Wild mushroom risotto topped with

    lion’s mane mushrooms 16


Shrimp Tagliolini

Sauteed shrimp served with mushrooms, cherry tomatoes, olive, garlic and onion,

With house made tagliolini noodles 15


Scallop Carbonara

Seared scallops over a bed of tagliolini, tossed in a carbonara sauce, topped with bacon jam 18