Grille Riverview - New Smyrna Beach, FL

Boneless chicken filets breaded and fried, tossed in buffalo sauce.

Fresh tomato, basil, garlic, and mozzarella cheese. Served with marinara.

Your choice of ground beef or blackened chicken.

Our signature burger mix topped with cheddar cheese. Served on mini pretzel buns.

Baked ham and baby brie, grilled and served on mini pretzel buns with a Dijon Aioli.

Our version of the upstate New York “Beef on Weck” served on salted mini pretzel buns with slow roasted prime rib, topped with a creamy horseradish sauce.

Served with marinara.

Chilled jumbo shrimp served with lemon wedges, cocktail sauce, and Dijon aioli.

Fried calamari rings with marinara, orange coconut, and a sweet Thai chili sauce.

Mushroom caps with garlic, herbs, and sweet butter. Served with focaccia toast points.

Served with a trio of sauces: ginger soy, sweet Thai chili, and wasabi cream.

Lightly blackened with fresh avocado dip, chipotle aioli and tortilla strips.

Finished with a lemon butter sauce.

Garlic butter white wine sauce and tomatoes. Served with focaccia toast points.

Pan seared rare with sesame seeds, accompanied with chili-soy sauce and ginger aioli.

Oven baked in Parisian butter, Served with toasted focaccia.

With tomatoes, bacon, bleu cheese crumbles, and bleu cheese dressing.

Mixed greens, tomatoes, sun-dried cranberries, cracked pepper, and crostinis.

Romaine, bleu cheese crumbles, walnuts, capers, and roasted Peppers.

Atlantic salmon, mixed greens, tomatoes, cucumbers, and red onions.

Mixed-greens with strawberries, baby brie, and sundried cranberries. Served with a raspberry vinaigrette.

Rare Ahi tuna, Asian blend salad mix tossed in chili soy dressing, crispy Lo Mein noodles and a ginger aioli glaze.

Served with mixed-greens, basil aioli balsamic glaze and cracked pepper.

Avocado halves stuffed with walnuts, tomatoes, fresh mozzarella, tossed in balsamic glaze, crostinis and served with chicken salad.

Topped with bacon, beer cheese, and sliced tomato, served on a toasted pretzel bun.

Topped with cheddar cheese and served with lettuce, tomato, and onion.

Crisp bacon, lettuce, tomato, avocado, and mayo. Served on toasted white bread.

On a toasted croissant served with lettuce and tomato.

Toasted croissant with bacon, lettuce, tomato, Swiss, avocado, and a roasted pepper aioli.

Toasted croissant with bacon, lettuce, tomato, Swiss, avocado, and a roasted pepper aioli.

Served on toasted Hoagie roll with a Dijon Aioli.

Our version of the upstate New York “Beef on Weck” Served on a salted pretzel bun with slow roasted prime rib, topped with a creamy horseradish sauce.

Char-grilled with lettuce, tomato, and a remoulade sauce.

Corned beef, sauerkraut, swiss cheese, and Russian dressing served on toasted Rye.

Topped with lettuce, Pico de Gallo, cheddar jack cheese, and cilantro sour cream. Served in a warm flour tortilla with rice pilaf, and salsa on the side.

Beer batter cod served with french fries and tartar sauce.

Char-grilled chicken breast served over penne pasta, tossed in a blackened cream sauce with tomatoes.

Thinly sliced chicken breast lightly breaded in flour, egg, and Parmesan; then pan fried with a white wine lemon beurre blanc. Served with rice pilaf and Chef’s vegetables.

Jumbo shrimp sautéed in a garlic butter- white wine sauce, tomatoes, and angel hair pasta.

Jumbo shrimp, breaded and fried, served with French fries and Chef’s vegetables.

Topped with scampi butter and panko herb breading. Served with rice pilaf and chef’s vegetables..

Stuffed with shrimp and scallops in a panna rosa sauce with Chef’s vegetables.

Tossed in a garlic butter-white wine sauce, served with garlic bread.

Panko encrusted with herb cream cheese, grilled asparagus, roasted peppers, and prosciutto ham. Finished with a roasted garlic cream sauce and served with potatoes Au Gratin and Chef’s vegetables

Grilled or blackened, lemon beurre blanc, with rice pilaf and Chef’s vegetables.

Your choice of grilled or blackened, topped with chipotle lime vinaigrette, served with rice pilaf and Chef’s vegetables.

Center cut petite filet with demi-glace or sauce bernaise, mashed potatoes, and Chef’s vegetable.

Grilled, served with mashed potatoes, Chef’s vegetables, and Dijon cream sauce.

Grilled or blackened, lemon beurre blanc, with rice pilaf and Chef’s vegetables.

Aged for a minimum of 35 days. Served with potatoes Au Gratin, cream corn, au jus, and creamy horseradish sauce. Garnished with asparagus spears. (Available after 4:00)

Available after 4:00

Available after 4:00