River City Brewing Company - Jacksonville, FL

a house favorite, with andouille sausage, shrimp, chicken and okra; finished with rice and green onion.

sautéed spinach, artichokes, garlic and a touch of nutmeg folded into a creamy sauce and finished with an asiago crust. Served with tri- colored tortilla chips.

five jumbo crusted shrimp, fried to a golden brown and served with our pineapple marmalade.

fresh salmon roll with a wakame salad, katsu and a sweet soy glaze.

fried tempura shrimp coated with a firecracker hot sauce.

three of our freshly made lump crab cakes seared and served with a remoulade sauce.

fresh kettle chips topped with gorgonzola cheese crumbles and blue cheese dressing; then baked to a golden crisp.

a fresh seafood selection with roasted red peppers, green onion; fried to a golden brown and served with a classic remoulade sauce.

spiced ground chicken, crushed peanuts and pickled asian vegetables with soy- siracha aioli.

a house specialty with fire roasted red peppers and banana peppers in a key- lime butter sauce; topped off with asiago cheese. (crispy traditional style with marinara also available)

pan seared and chilled sliced tuna served rare over wakame salad and completed with a miso vinaigrette.

fresh spinach with pickled red onion, asiago cheese and sliced asian pear; served with a bacon vinaigrette dressing.

romaine lettuce tossed with asiago cheese, diced tomatoes, garlic croutons and classic caesar dressing; topped with pickled red onion.

iceberg lettuce, gorgonzola cheese, tomatoes, bacon, diced egg and sliced avocado and a side of bleu cheese dressing.

with artisan lettuce, prosciutto ham, strawberries, sliced beets and candied walnuts; topped with goat cheese crumbles and our house balsamic vinaigrette.

artisan lettuce, grape tomatoes, cucumbers, and carrots; finished with our house gorgonzola vinaigrette.

1/4 head of iceberg lettuce topped with tomatoes, bacon, crispy onions and gorgonzola cheese; served with our house ranch dressing.

sliced, rare, sesame crusted tuna over fresh spinach, asian style veggies, grape tomatoes and wasabi peas; tossed in a miso vinaigrette.

take our soup of the day or gumbo, and add 1/2 of our sandwich of the day for a quick, fresh lunch combination.

take our soup of the day or gumbo, and add a side of our house or ceasar salad for a healthier lunch combination.

our house or ceasar salad combined with 1/2 of our sandwich of the day. fresh and hearty with every bite.

this one is for everyone. our house or ceasar salad combined with 1/2 of our sandwich of the day, combined with our soup of the day or gumbo. wow!

grilled seasonal vegetables and fresh mozzarella seasoned with pesto aoli and served in a fresh flour tortilla wrap

served on a grilled brioche roll with lettuce & tomato, and a cheese of your choice.

your choice of grilled or blackened mahi, served with lettuce and tomato on a toasted brioche roll with a side of remoulade.

house- made lump crab cake, seared and served on a toasted ciabatta roll; with lettuce, tomato and remoulade sauce.

your choice of grilled, blackened, or fried; served on a toasted brioche roll with lettuce and tomato.

fresh sliced turkey, wrapped in a flour tortilla with avocado, tomato, and baby greens with house dressing.

ham, turkey and bacon served on an artisan ciabatta roll; dressed with lettuce, tomato, onion remoulade and vermont.

with red onion, artisan lettuce, tomato, and chipolte aioli, served on a fresh hoagie.

roasted tender beef and swiss cheese on a toasted ciabatta roll, served with a side of au jus.

grilled or blackened; topped with a pineapple salsa and tomato beurre blanc with a side of red beans & rice.

our jackson pale ale battered cod fillets served with golden french fries and our house tartar sauce.

five jumbo breaded shrimp; fried and served with hush puppies, golden french fries, cole slaw and a side of our house cocktail sauce.

a house favorite! sautéed shrimp, andouille sausage and chicken in a spicy cajun broth; served with rice and monterey jack cheese.

a fresh salmon filet, seared and served with jasmine rice and asian style vegetables; topped with a drunken soy glaze and green onion.

choice of grilled or blackened chicken or shrimp and served over penne pasta with our creamy alfredo sauce.

pan- seared chicken, topped with a mushroom marsala sauce; served with a side of mashed potatoes and seasonal vegetables.

two soft flour tortillas stuffed with your choice, on a bed of lettuce; topped with a roasted corn salsa and chipotle aioli. served with a side of red beans & rice.

sautéed shrimp with smoked gouda grits, applewood baconcorn succotash and fried green tomatoes.

a house favorite, with andouille sausage, shrimp, chicken and okra; finished with rice and green onion.

sautéed spinach, artichokes, garlic and a touch of nutmeg folded into a creamy sauce and finished with an asiago crust. Served with tri- colored tortilla chips.

five jumbo crusted shrimp, fried to a golden brown and served with our pineapple marmalade.

fresh salmon roll with a wakame salad, katsu and a sweet soy glaze.

fried tempura shrimp coated with a firecracker hot sauce.

three of our freshly made lump crab cakes seared and served with a remoulade sauce.

pan seared and chilled sliced tuna served rare over wakame salad and completed with a miso vinaigrette.

fresh kettle chips topped with gorgonzola cheese crumbles and blue cheese dressing; then baked to a golden crisp.

a fresh seafood selection with roasted red peppers, green onion; fried to a golden brown and served with a classic remoulade sauce.

spiced ground chicken, crushed peanuts and pickled asian vegetables with soy- siracha aioli.

a house specialty with fire roasted red peppers and banana peppers in a key- lime butter sauce; topped off with asiago cheese. (crispy traditional style with marinara also available)

A selection of crab cakes, coconut shrimp, asian lettuce wraps, hand- breaded chicken fingers and the spinach & artichoke dip served with tri- colored tortilla chips, sweet chili sauce and pineapple marmalade.

fresh spinach with pickled red onion, asiago cheese and sliced asian pear; served with a bacon vinaigrette dressing.

romaine lettuce tossed with asiago cheese, diced tomatoes, garlic croutons and classic caesar dressing; topped with pickled red onion.

iceberg lettuce, gorgonzola cheese, tomatoes, bacon, diced egg and sliced avocado and a side of bleu cheese.

with artisan lettuce, prosciutto ham, strawberries, sliced beets and candied walnuts; topped with goat cheese crumbles and our house balsamic vinaigrette.

artisan lettuce, grape tomatoes, cucumbers, and carrots; finished with our house gorgonzola vinaigrette.

1/4 head of iceberg lettuce topped with tomatoes, bacon, crispy onions and gorgonzola cheese; served with our house ranch dressing.

sliced, rare, sesame crusted tuna over fresh spinach, asian style veggies, grape tomatoes and wasabi peas; tossed in a miso vinaigrette.

with roasted red peppers, jack cheese, salsa and sour cream; served with a side of red beans & rice.

house- made lump crab cake, seared and served on a toasted ciabatta roll with lettuce, tomato and classic remoulade sauce.

served on a toasted brioche roll with lettuce & tomato; with your choice of two additional toppings.

three soft flour tortillas stuffed with your choice, on a bed of lettuce and topped with a roasted corn salsa and chipotle aioli; served with a side of red beans & rice.

grilled or blackened; topped with a pineapple salsa and tomato beurre blanc with a side of mashed potatoes and asparagus. Wine Pairing; Chardonnay.

shrimp,scallops, spinach and tomatoes sautéed in a citrus white wine sauce over a creamy risotto. Wine Pairing; Chardonnay.

parmesan crusted chicken breast, seared and served over linguini in a white wine sauce with tomatoes and fresh herbs. Wine Pairing; Chardonnay.

eight jumbo breaded shrimp; fried and served with hush puppies, golden french fries, cole slaw and a side of our house cocktail sauce. Wine Pairing; Moscato.

a house favorite! sautéed shrimp, andouille sausage and chicken in a spicy cajun broth; served with rice and monterey jack cheese. Wine Pairing; Riesling.

sautéed shrimp with smoked gouda grits, applewood baconcorn succotash and fried green tomatoes. Wine Pairing; Cabernet, Pinot Noir.

a fresh, warm water florida lobster tail, broiled with butter and served with asparagus and roasted red bliss potatoes. Wine Pairing; Pinot Grigio.

a fresh hand cut ribeye steak, grilled to your liking and topped with a red wine demi; served with roasted red bliss potatoes and asparagus. Wine Pairing; Pinot Noir.

choice of grilled or blackened chicken or shrimp; served over penne pasta with our creamy alfredo sauce. Wine Pairing; Pinot Grigio.

pan- seared chicken, topped with a mushroom marsala sauce; served with a side of mashed potatoes and seasonal vegetables. Wine Pairing; Pinot Noir.

a fresh salmon filet, seared and served with jasmine rice and asian style vegetables; topped with a drunken soy glaze and green onion. Wine Pairing; Sauvignon Blanc.

panko crusted flounder fillet, baked and topped with a tomato beurre blanc; served with roasted red bliss potatoes and seasonal vegetables. Wine Pairing; Chardonnay.

slow roasted and topped with a mushroom red wine beef- demi. served with mashed potatoes and seasonal vegetables. Wine Pairing; Malbec.

braised with our Red Rooster barbeque sauce, served with baked mac & cheese and cole slaw. Wine Pairing; Pinot Noir.

grilled beef tenderloin topped with a red wine demi. Served with roasted red bliss potatoes and asparagus. Wine Pairing; Zinfandel.

lettuce, cucumber, carrots.

romaine, tomato, asiago.

Jasmine rice and asian vegetables.

Mashed potatoes and seasonal vegetables.

Smoked gouda grits and bacon-corn succotash.

mushroom marsala sauce.

kiwi- lime sauce.

raspberry glaze.

white chocolate drizzle.

Planner's Choice of House Salad or Caesar Salad

Chef's Choice of Fresh Seasonal Vegetables and Starch

Freshly Brewed Coffee, Iced Tea and Sodas

Served with a Granny Smith Apple Gastrique

Semi-Boned and served with a Maple Balsamic Glaze

Grilled Chicken Breast topped with Caramelized Onions, Sautéed Mushrooms, Provolone Cheese and Worcestershire Sauce

Semi-Boned and served with a Mandarin Orange Syrup

Oven Baked and served with a Lobster Brandy Sauce

Served with a Candied Lemon Butter Sauce

Fresh Fish, Calamari, Shrimp, Mussels and Clams in a Saffron Tomato Broth

Served with a Choice of One Sauce: Dill Caper Butter, Pesto or Smoked Tomato Sauce

Served with a Choice of One Sauce

Served with a Choice of One Sauce

Served with a Choice of One Sauce

Filet Mignon topped with Homemade Worcestershire Sauce and Grilled Shrimp topped with Crab Topping

Wild Mushroom Demi-glace, White Chocolate Gorgonzola Sauce, Au Poivré Sauce or House Made Worcestershire Sauce. All Beef is prepared medium rare in temperature unless requested differently

Seasoned and Shredded Chicken and Beef with all the Condiments and Tortillas

with Chorizo Mango Chutney

with Beef, Ricotta and Mozzarella

Breast of Chicken Breaded, served with Marinara and topped with Mozzarella and Parmesan Cheeses

Slow Simmered Chicken in its Own Juices with Fresh Tomatoes, Herbs and Mushrooms

Italian Breaded Eggplant served with Marinara and topped with Mozzarella and Parmesan Cheeses

Thin Veal Medallions Seared and served with Mushrooms, Tomatoes and Herbs in a White Wine Sauce

Italian Sausage Sliced and served with Hearty Onions and Sweet Bell Peppers in a Rich Red Sauce

New Orleans Blend of Seafood and Chicken with Andouille Sausage and Cajun Spices served over Rice

with Worcestershire Sauce

with Andouille and Cornbread

Spaghetti topped with a Slow Simmered Marinara, Italian Meatballs and Grated Parmesan Cheese

Large Pasta Shells Stuffed with Ricotta Cheese and Baked with a Rich Marinara and topped with Mozzarella and Parmesan Cheeses

Fettuccini tossed with a Robust Pesto Sauce and an Assortment of Grilled Seasonal Vegetables

Cavatappi Pasta with Shrimp, Crab, Crawfish, Tomatoes and Spinach tossed in a Lobster Sherry Sauce and finished with Asiago

Choice of Chicken or Shrimp in a Creamy Parmesan Sauce

Broad Egg Noodles topped with Tender Beef Simmered in a Rich Creamy Sauce

Linguini tossed with Shrimp, Tomatoes and Scallions in a White Wine Garlic Butter Sauce

Bowtie Pasta tossed with Chicken, Peppers and Onions Simmered in a Rich Marinara

Chocolate Ricotta Mousse and Chocolate Cherry Almond Bread Pudding

with Sun Dried Tomato Vinaigrette

with Cranberry Gelée

sautéed Boneless Breast Lightly Floured and served with a Lemon Butter Sauce

stuffed with Boursin Cheese and Spinach served with Champagne Cream Sauce

Breast of Chicken, Grilled and topped with a light Capprino Cheese Sauce with Artichoke Hearts and a Touch of Sundried Tomatoes

with Havarti Dill Sauce

with Chipotle Honey Glaze

with a Candied Lemon Butter

with Lobster Sauce

with Green Peppercorn Whiskey Sauce

with Wild Mushroom Gravy

Handcarved and served with a Wild Mushroom Cabernet Demi-glace

Prime Cut Filet Mignon served with Béarnaise and Cream Dijon Horseradish (additional $5 per person)