BREAKFAST MENU
By Chef Don Walker
Available Daily from 7:00am – 10:00am for Dine In or To Go.
DRINKS
Fresh Squeezed Orange or Grapefruit Juice Small – 6
Cranberry, Apple, or Tomato Juice – 4
Fresh Brewed Coffee or Hot Tea – 3
Cappuccino, Café Latte, Café Mocha, or Hot Chocolate – 5
LIGHT BREAKFAST
Assorted Muffins and Croissants (6 Pieces) – 9
Fresh Fruit Plate – 9
Honey Yogurt – 9
Honey, Seasonal Berries – 9
Oatmeal – 9
Brown Sugar, Raisins, Apples – 9
BREAKFAST FAVORITES
Scramble Eggs – 11
Tennessee Bacon or Sausage, Breakfast Potatoes, White or Whole Wheat Bread
*Eggs Benedict – 11
English Muffin, Country Ham, Hollandaise Sauce, Breakfast Potatoes
French Toast – 11
Tennessee Bacon or Sausage, Vermont Maple Syrup
Vegetarian Omelette – 11
Fresh Spinach, Tomatoes, Mushrooms, Gruyere Cheese, Breakfast Potatoes
River Inn Pancakes Regular, Blueberry or Apple – 11
Tennessee Bacon or Sausage, Vermont Maple Syrup
LUNCH MENU
By Chef Don Walker
Available Monday – Friday from 11:00am – 1:00pm for Dine In guests as well as for Delivery or To Go
STARTERS
BLACK OYSTER MUSHROOM – 12
Bluff City Fungi, Arugula Pesto, Chili Glazed Carrot, Pistachio, Mushroom Demi
SMOKED DEVILED EGGS – 12
Pickled Fresno Chili, Seaweed Salad, Paddlefish Roe, Smoked Paprika Oil
MIXED GREENS – 8
Fresh Mixed Greens, Shallot, Sundried Cherry, Smoked Pine Nut, Cherry Vinaigrette
ASPARAGUS SALAD – 10
Arugula, Pea Tendril, Grapefruit, Shaved Asparagus, Goat Cheese, Lemon Thyme Vinaigrette
WEDGE SALAD – 10
Iceberg, Danish Bleu Cheese, Cherry Tomato, Red Onion, Bacon, Blue Cheese Dressing
ADD TO ANY SALAD
*GRILLED CHICKEN – 5 *GRILLED SALMON – 8
SANDWICHES
*BEEF TENDERLOIN BURGER – 16
Grilled Ground Tenderloin, Gruyere, Bacon, Lettuce, Tomato,
Paulette’s Sauce, House-Made Truffle Fries
CHICKEN SANDWICH – 12
Redbird Farms Confit Chicken Leg, Potato Puree, Brussels Slaw, Hot Honey Glaze,
Brioche Bun, House-Made Truffle Fries
ENTREES
*GULF REDFISH WITH CRABMEAT – 20
Sautéed Fillet, Mushrooms, Fresh Crabmeat, Lemon Beurre Blanc, Asparagus
*GRILLED SALMON – 16
Fingerling Potato, Baby Artichoke, Braised Red Cabbage, Sauce Gribiche
*SHRIMP & GRITS – 16
Sautéed Shrimp, Andouille Sausage, Country Ham, Cajun Sauce, “Grit Girl” Stone Ground Grits
LOW COUNTRY CRAB CAKES – 20
Jumbo Lump Crab Cakes, Lima Bean Hummus, Cherry Tomato, Preserved Lemon Aioli,
Purple Radish, Asparagus
BASMATI GRITSOTTO – 14
Basmati Rice Grits, Bluff City Fungi, Carrot Chips, Garlic Chive, Lemon Crème Fraiche
HAM PALACSINTA (PAL-A-CHIN-TA) & BAKED APPLE CREPE – 14
A Hungarian Specialty – Ground Ham, Sour Cream, Fresh Crêpe, Lightly Fried,
Baked Cinnamon Apples, Mustard Sauce
*GRILLED BROCHETTE OF CHICKEN – 14
Marinated Chicken, Mushroom, Green Pepper, Bacon, Scallion,
White Rice, Mushroom Sauce
CHICKEN SUPREME CRÊPE – 13
Tender Chicken, White Wine Sauce, Toasted Almond, Chef’s Vegetable
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
DINNER MENU
By Chef Don Walker
Available Daily from 5:00pm – 8:00pm for Dine In guests as well as for Delivery or To Go
STARTERS
BLACK OYSTER MUSHROOM – 12
Bluff City Fungi, Arugula Pesto, Chili Glazed Carrot, Pistachio, Mushroom Demi
*LOW COUNTRY CRAB CAKES – 19
Jumbo Lump Crab Cakes, Lima Bean Hummus, Roasted Cherry Tomato,
Preserved Lemon Aioli, Purple Radish
SMOKED DEVILED EGGS – 12
Pickled Fresno Chili, Seaweed Salad, Paddlefish Roe,
Smoked Paprika Oil
PRESSED LEG OF LAMB – 15
Black Garlic Soil, Pickled Salad, Lamb Bechamel
CHEESE BOARD – 14
Artisan Cheeses, Sliced Fruit, Date, Crostini
MIXED GREENS – 8
Fresh Mixed Greens, Shallot, Sundried Cherry,
Smoked Pine Nut, Cherry Vinaigrette
ASPARAGUS SALAD – 10
Arugula, Pea Tendril, Grapefruit, Shaved Asparagus,
Goat Cheese, Lemon Thyme Vinaigrette
WEDGE SALAD – 10
Iceberg, Danish Bleu Cheese, Cherry Tomato,
Red Onion, Bacon, Blue Cheese Dressing
ENTREES
*FILET PAULETTE – 39
Sautéed Black Pepper Encrusted Filet Mignon, Butter Cream Sauce,
Fresh Julienne Tomato, Onion, Bell Pepper, Potato Puree
*FILET MIGNON – 38
Grilled 8 Ounce Filet, Asparagus, Charred Onion Demi-Glace, Leek Butter, Potato Puree
*GRILLED LAMB CHOPS – 40
Mint Demi-Glace, Gouda Cheese Grits, Bacon-Apple Brussels Sprouts
HERB ROASTED CHICKEN – 26
Redbird Farms Chicken Breast, Fingerling Potato, English Pea,
Lardon, Artichoke Broth, Pea Tendril
*GULF REDFISH WITH CRABMEAT – 36
Sautéed Fillet, Mushroom, Fresh Crabmeat, Lemon Beurre Blanc, Asparagus, Potato Puree
*GRILLED SALMON – 28
Fingerling Potato, Baby Artichoke, Braised Red Cabbage, Sauce Gribiche
BASMATI GRITSOTTO – 20
Basmati Rice, Oyster Mushroom, Carrot Chip, Garlic Chive, Lemon Crème Fraiche
*SHRIMP & GRITS – 26
Sautéed Shrimp, Andouille Sausage, Country Ham, Cajun Sauce, “Grit Girl” Stone Ground Grits
*BEEF TENDERLOIN BURGER – 18
Grilled Ground Tenderloin, Gruyere, Bacon, Lettuce, Tomato,
Paulette’s Sauce, House-Made Truffle Fries
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
KIDS MEALS
CHICKEN TENDERS – 7
French Fries
ANGEL HAIR PASTA/GRILLED CHICKEN – 7
Parmesan Cheese
CHEESEBURGER SLIDERS – 7
French Fries
BRUNCH MENU
By Chef Don Walker
Available Saturday and Sunday from 11:00am – 1:00pm for Dine In guests as well as for Delivery or To Go
STARTERS
SMOKED DEVILED EGGS – 12
Pickled Fresno Chili, Seaweed Salad, Paddlefish Roe, Smoked Paprika Oil
MIXED GREENS – 8
Fresh Mixed Greens, Shallot, Sundried Cherry, Smoked Pine Nut, Cherry Vinaigrette
ASPARAGUS SALAD – 10
Arugula, Pea Tendril, Grapefruit, Shaved Asparagus, Goat Cheese, Lemon Thyme Vinaigrette
WEDGE SALAD – 10
Iceberg, Danish Bleu Cheese, Cherry Tomatoes, Red Onion, Bacon, Blue Cheese Dressing
ADD TO ANY SALAD
*GRILLED CHICKEN – 5 *GRILLED SALMON – 8
*BEEF TENDERLOIN BURGER – 17
Ground Beef Tenderloin, Gruyere, Bacon, Lettuce, Tomato,
Paulette’s Sauce, House-Made Truffle Fries
ENTREES
*SOUTHERN EGGS BENEDICT – 13
Poached Eggs, Country Ham, English Muffin, Hollandaise Sauce, Breakfast Potatoes
LUMP CRAB MEAT OMELETTE – 17
Three egg Omelet, Lump Crab Meat, Gruyere, Breakfast Potatoes
BRIOCHE FRENCH TOAST – 12
Thick Sliced Brioche, Vermont Maple Syrup, Choice of Bacon or Sausage Links
*SHRIMP & GRITS – 17
Sautéed Shrimp, Andouille Sausage, Country Ham, Cajun Sauce, “Grit Girl” Stone Ground Grits
*GULF REDFISH WITH CRABMEAT – 20
Sautéed Fillet, Mushrooms, Fresh Crabmeat, Lemon Beurre Blanc, Grilled Asparagus
LOW COUNTRY CRAB CAKES – 20
Jumbo Lump Crab Cakes, Lima Bean Hummus, Roasted Cherry Tomato, Asparagus, Purple Radish, Preserved Lemon Aioli
HAM PALACSINTA (PAL-A-CHIN-TA) & BAKED APPLE CREPE – 15
A Hungarian Specialty – Ground Ham, Sour Cream, Fresh Crêpe, Lightly Fried,
Baked Cinnamon Apples, Mustard Sauce
*GRILLED BROCHETTE OF CHICKEN – 15
Marinated Chicken Breast, Mushroom, Green Pepper, Bacon, Scallion,
White Rice, Mushroom Sauce
CHICKEN SUPREME CRÊPE – 14
Fresh Crepe, Tender Chicken, White Wine Sauce, Toasted Almond, Chef’s Vegetable
ENJOY FRESH BAKED POPOVERS AND STRAWBERRY BUTTER SATURDAY AND SUNDAY BRUNCH
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
DESSERT MENU
Available Daily from 11:00am – 7:00pm for Dine In guests as well as for Delivery or To Go
KAHLUA-MOCHA PARFAIT PIE – 10
Rich Coffee Ice Cream, Coconut Crust, Fresh Whipped Cream, Chocolate Shavings, Kahlua (Just Ask For “K-Pie”)
HOT FUDGE BROWNIE – 8
Homemade Brownie, French Vanilla Ice Cream, Chocolate Sauce, Whipped Cream, Pecans
FRESH STRAWBERRY CREPE – 8
Fresh Strawberries, Brown Sugar, Orange Apricot Sauce, Whipped Cream, Crepe
KEY LIME PIE – 7
Whipped Cream
TRADITIONAL BREAD PUDDING – 7
Cream Anglaise
BAR MENU
Available Daily from 11:00am – 8:00pm for Delivery* or To Go
Wines by the Glass
Gloria Ferrer Brut – 11
Sonoma County N/V
Maschio Prosecco Brut – 9
Treviso N/V 187ml
Castello Poggio Moscato – 10
Italy/ 187ml
Santi “Sortesele” Pinot Grigio – 9
Valdadige IGT 2018
Ladoucette “Les Deux Tours” Sauvignon Blanc – 11
Touraine 2018
Sterling ‘’ Vintner’s Collection’’ Chardonnay – 9
Central Coast 2017
Louis Jadot Chardonnay – 9
Macon Villages 2018
Barken, Upper Galilee – 11
Israel Chardonnay 2019
Gerard Bertrand Gris Blanc – 9
France 2018
‘’Silver ‘’ by Mer Soleil Chardonnay – 12
Santa Lucia Highlands 2017
St. Supery Sauvignon Blanc – 12
Dollarhide Estate Vineyard, Napa Valley
Meiomi Pinot Noir – 12
California 2017
Bogle Merlot – 9
California 2017
Oberon Cabernet Sauvignon – 12
Napa County 2018
J. Lohr Cabernet Sauvignon – 10
Paso Robles 2017
Martinis
Absolut Bleu – 12
Absolut vodka, dry vermouth & Bleu cheese olives
Appletini – 10
Skyy vodka, apple liqueur
Strawberry Fresh – 10
Strawberrys, Stoli Strawberry vodka, Triple Sec
Razz-Ma-Tazz – 10
Skyy raspberry vodka, black raspberry liqueur, lemon
Wedding Cake – 10
Pineapple Juice, Vanilla Vodka, Amaretto
Pineapple – 10
Skyy vodka, Malibu rum, triple sec, pineapple juice
Cocktails
Mojito – 11
Bacardi, brown sugar, fresh mint, soda
Rum Swizzle – 10
dark rum, lime, orange and pineapple juice & cherry
Tequila Sunrise – 9
tequila, grenadine, orange juice & a cherry
Negroni – 11
gin, Campari, dry vermouth
Beer
Blue Moon – 5.50
Bud Light – 4.75
Michelob Ultra – 4.75
Miller Lite – 4.75
Stella Artois – 5.50
St. Pauli N/A – 4.75
Budweiser – 4.75
Wiseacre – Memphis Sands – 5.50
Ananda IPA – 5.50
Ghost River Golden Ale – 5.50
Riverbank Red – 5.50
Tiny Bomb – 5.50
FAMILY STYLE TAKE OUT MENU
FAMILY STYLE TAKE OUT BRUNCH MENU
All items sold separately and serve 4 people
Available Monday – Saturday: 7:00am-1:00pm
Advance orders appreciated – order online or call 901-260-3300.
BREAKFAST ENTREES
French Toast with Scrambled Eggs – 35
Choice of Bacon or Sausage Links, Choice of Grits or Potatoes
Scrambled Eggs – 35
Choice of Bacon or Sausage Links, Choice of Grits or Potatoes
LUNCH ENTREES
Meatloaf with Mushroom Demi-Glace – 39
Chicken Brochette – 39
Crab Cakes – 79
SIDES
Green Beans – 12
Whipped Potatoes – 12
Au Gratin Potatoes – 12
Angel Hair Pasta – 12
Vegetable Medley – 12
DESSERTS
Bread Pudding – 19
Key Lime Pie – 19
Strawberry Crepe – 19
POPOVERS
Four Popovers – 8
Ten Popovers – 16
FAMILY STYLE TAKE OUT DINNER MENU
All items sold separately and serve 4 people
Available Monday – Saturday 4:00pm-7:00pm
Advance orders appreciated – order online or call 901-260-3300.
SALADS
Belair – 20
Garden – 15
APPETIZERS
Crab Cakes – 39
(4 Cakes)
Pimento Cheese Balls – 19
(10 Cheese Balls)
ENTREES
Redfish – 89
Filet Mignon – 99
Meatloaf – 39
Creole Chicken Pasta – 59
SIDES
Green Beans – 12
Whipped Potatoes – 12
Au Gratin Potatoes – 12
Angel Hair Pasta – 12
Vegetable Medley – 12
DESSERTS
Bread Pudding – 19
Key Lime Pie – 19
Strawberry Crepe – 19
POPOVERS
Four Popovers – 8
Ten Popovers – 16
*Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
