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River Grille

American Restaurant$$$$

Bentonville

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River Grille

6.9^/10

ratings

19 Photos

Lunch Menu 4Dinner Menu 5

Lunch Menu

Burgers

Steak Burger

Choice of swiss, cheddar, pepper jack, provolone or bleu cheese.

Bacon Cheddar Over Easy Burger

Cheddar Mushroom Onion Bordelaise Burger

Bacon Bleu Cheese Burger

Mushroom Swiss Burger

Sandwiches

Fish Or Steak Tacos

Seasoned fresh fish or steak drizzled with remoulade, shredded cabbage, jack cheese and pico de gallo. Served in a flour tortilla and cuban black bean and roasted corn salad.

Chicken Salad Sandwich

Cream chicken salad with dried cranberries, apricots served on toasted sourdough bread with melted cheddar cheese.

The Dagwood

Shaved roast beef, peppered turkey, house made pastrami and bacon with lettuce, tomato, onions, swiss, pepper jack and cheddar cheeses. Served on toasted french bread.

Chicken Cordon Bleu

Hand battered chicken breast and shaved honey glazed pit ham, served open faced with a rich mornay sauce and swiss cheese.

Turkey Club

Peppered turkey with provolone cheese, lettuce, tomato, bacon and onion on ciabatta bun. Served with sun-dried tomato aioli.

Roast Beef Flatbread Sandwich

House made roast beef topped with melted provolone, arugula and sliced tomatoes with horseradish sauce.

Fish and Chips

Beer battered codfish and french fries, served with remoulade and cole slaw garnish.

California Wrap

Shaved turkey with avocado, tomato, onion, alfalfa sprouts, greens and a pesto cream cheese spread. Served with a cucumber dipping sauce.

Pesto Chicken Sandwich

Topped with roasted red peppers and provolone cheese, served on flatbread.

Southwest Smoked Chicken Wrap

Pico de gallo, black bean roasted corn salsa, monterey jack cheese and shredded lettuce in a grilled flour tortilla. Served with chipotle aioli.

Reuben Sandwich

House made pastrami, bavarian sauerkraut and swiss cheese served on a toasted marbled rye bread with remoulade sauce.

Cheese Steak Sandwich

Shaved house made roast beef with sautéed peppers, onions and mushrooms topped with melted swiss cheese on toasted french bread and served with a side of au jus.

Soup & Salads

Bowl Soup Du Jour / Cup Soup Du Jour

Smoked Chicken Chopped Salad

Blend of iceberg and butter lettuce topped with chopped tomatoes, onions, bacon and a parmesan ribbon. Choice of dressings.

Seafood Salad

Fresh asparagus, mushrooms, artichokes, red onion, grape tomatoes and chick peas served over our house greens. Topped with grilled shrimp and lump crab meat. Served with crisp cucumber dressing.

Classic Caesar Salad

A traditional favorite with fresh romaine, grated parmesan and garlic crouton. Add chicken, shrimp, or salMon.

Fresh Spinach and Turkey Salad

Dressed with raspberry poppy seed dressing, topped with sliced strawberries, goat cheese and toasted almonds.

Caribbean Jerk Chicken Salad

Caribbean jerk seasoned grilled chicken breast on our house greens with fresh pineapple, grape tomatoes and toasted almonds. Served with mango vinaigrette.

River Grille Steak Salad

Sliced grilled steak, served on house greens with grape tomatoes, onions, crumbled gorgonzola and julienne potato frites. Dressed with honey stone ground mustard dressing.

Sides

French Fries Or Sweet Potato Fries

Sautéed Vegetables

Guinness and Jalapeño Battered Onion Rings

Potato Chips

Cole Slaw

Fresh Seasonal Fruit

Dinner Menu

Appetizers

Beer Braised Pork Belly

Rubbed and caramelized served on roasted red pepper polenta and finished with pork demi.

Mediterranean Shrimp

Marinated in aged balsamic vinegar, chili oil and mediterranean herbs.

Hot Crab and Shrimp Dip

Blue crab and baby shrimp in a bubbling parmesan dip served with crostini.

Charcuterie Board

Chef's selection of house made sausages, meats and cheeses, with marinated olives, grapes, julienne pickles and fried capers.

Chesapeake Bay Crab Cakes

Seasoned moist lump crab, pan-fried and finished with a roasted red pepper coulis.

Bronzed Sea Scallops

Served with smoked tomato risotto garnished with fried leeks.

Bacon Wrapped Sweet Peppers

Stuffed with dates, almonds, cream cheese and andouille sausage, finished with cantaloupe-chili sauce.

Soup & Salads

Bowl of Soup Du Jour

Classic Caesar Salad

Fresh romaine tossed caesar dressing with grated parmesan cheese and garlic crouton.

River Grille Chopped Salad

A blend of butter and iceberg lettuce with chopped red onions, tomatoes and bacon. Finished with a ribbon of parmesan cheese and your choice of dressings.

Spinach and Arugula Salad

Dressed with raspberry poppy seed dressing, topped with goat cheese, sliced strawberries, rings of red onion and toasted almonds.

Cup of Soup Du Jour

Roasted Red Beet and Goat Cheese Salad

Served with arugula and hazelnut drizzled with balsamic vinegar reduction.

Mesclun Salad

Mesclun greens tossed with white balsamic blackberry vinaigrette and finished with gorgonzola, grape tomatoes, rings of red onion and candied walnuts.

Seafood & Poultry

Fresh Pan Seared Halibut

Served on a bed of house made fettuccine tossed in a roasted tomato beurre blanc with crispy pancetta, sautéed peppers and onions.

Fresh Catch

Our fish is flown in fresh daily, so you can be assured our seafood is of the highest quality. Ask your server for availability.

Shellfish Risotto

Lobster, sea scallops and tiger shrimp with sherry garlic and herb risotto, crimini and shiitake mushrooms.

Oven Roasted Duck

Duck breast served on spaghetti squash with zucchini and sautéed arugula, finished with an orange balsamic reduction topped with crispy julienne carrots.

Fresh Atlantic Salmon

Pan seared and served with sun-dried tomato pesto risotto, grilled asparagus topped with chèvre crumbles and drizzled with a cilantro basil chimichurri sauce.

Alaskan King Crab Legs

1 1/2 lbs. Of steamed crab legs and claw. Served with drawn butter and leMon.

Pan Seared Chicken

Local ozark mountain poultry supreme chicken breast on a bed of sautéed spinach with sun-dried tomatoes. Served with crispy horseradish gnocchi and finished with pan sauce.

Steaks

Our all-natural steaks are prepared to the following conditions: rare is a cool red center, medium rare is a warm red center, medium is a pink center, medium well is a thin line of pink, and well is no pink. W gladly offer any of our steaks with shrimp, scallops, 1/2 lb. Of alaskan king crab legs, or lobster tail.

Steak Oscar

Two tenderloin medallions with lump crabmeat, grilled asparagus and sauce béarnaise.

Beef Tenderloin Filet 7 Oz

Ribeye 12 Oz. Usda Prime

Bone-in Ribeye 26 Oz.

Bison Tenderloin

8 oz. Bison tenderloin with port wine demi-glace.

Grilled Bone-in Pork Chop

12 oz. Lightly rubbed and served with sautéed haricot vert and roasted garlic gournay whipped potatoes, finished with a brandy brown sugar pork demi-glace.

Steak Tournedos

Served on truffle potato crostini with grilled asparagus, finished with gorgonzola demi-glace.

Beef Tenderloin Filet 10 Oz

Master Cut 16 Oz

Ribeye usda prime

New York Strip 14 Oz

Usda prime

Steak and Lobster

7 oz. Beef tenderloin filet paired with 7 oz. Whole roasted lobster tail.

Smoked Baby Back Ribs

Full rack with our house made barbecue sauce.

Side Dishes

Guinness and Jalapeño Battered Onion Rings

Roasted Garlic and Gournay Whipped Potatoes

Creamy Risotto with Crab and Asparagus

Sautéed Spinach with Bacon

Season Vegetables

Baked Idaho Potato Loaded, One Pounder

Truffled Steak Frites

Creamed Corn with Poblano Peppers

Grilled Asparagus with Parmesan

Shiitake, Crimini and Button Mushrooms in a Burgundy Butter Sauce

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River Grille

Lunch Menu

Dinner Menu

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