Riverwalk Cafe & Oyster Bar - Stuart, FL

Made to order. (Bowl Only)

Sesame seared chopped tuna and Asian slaw over crispy chips. Garnished with ponzu, wasabi mayo, and chipotle aioli.

Served over soba style noodles, seaweed salad, ponzu and wasabi mayo.

Beggar purse pasta filled with pear and a blend of cheese sautéed in brown butter with pine nuts and fresh sage.

Baked with spinach, gruyere, cream, and Pernod.

Stuffed with scallions, bacon, diced peppers and garlic butter.

Served with remoulade sauce.

Blackened chicken over mixed greens with Kalamata olives, golden beets, mushrooms, cucumbers, red onions, tomatoes and croutons. Tossed in balsamic vinaigrette.

Blackened fresh catch over mixed greens with gorgonzola, strawberries, candied pecans, red onions. Tossed in a red wine vinaigrette.

Homemade dressing, asiago and croutons.

Mixed greens topped with apples, cranberries, gorgonzola, and candied pecans. Tossed in maple vinaigrette.

Baby arugula, figs, golden beets, toasted almonds and summer berry vinaigrette. Served with 3 almond crusted goat cheese toast points.

Served with Lettuce, Tomato, and Onion on a brioche bun.

Served on multigrain with lettuce and tomato.

Provolone cheese, arugula, balsamic onions, tomato, and pesto aioli on ciabatta bread.

Crispy fried Grouper with Napa slaw, house made garlic dill pickles and a lemon caper aioli on a brioche bun.

Blackened or grilled. Served with lettuce, tomato, and onion on a brioche bun.

With arugula, Applewood bacon, tomato, and cherry pepper aioli on brioche bread.

Lightly fried and served with remoulade sauce.

With homemade remoulade.

Baked with spinach, pernod, and gruyere cheese.

Crispy Chips with sesame seared chopped tuna, Asian slaw, ponzu, wasabi mayo, and chipotle aioli.

Served with seaweed salad, soba style noodles, ponzu, and wasabi mayo.

Purse pasta stuffed with roasted pear and a blend of cheese. Sautéed in brown butter, fresh sage, pine nuts, and garlic.

Northern Top Necks, diced peppers, butter, bacon, and breadcrumbs.

Baby arugula, golden beets, figs, toasted almonds and almond crusted goat cheese on toast points. Topped with a summer berry vinaigrette.

Homemade Caesar dressing with Asiago and croutons.

Mixed greens with cherry tomatoes, gorgonzola, balsamic onions and toasted pine nuts. Tossed in balsamic vinaigrette.

Mixed greens topped with apples, dried cranberries, candied pecans and gorgonzola. Tossed in a maple vinaigrette.

Marinated in fresh ginger, soy sauce, sherry and honey. Served with jasmine rice and sautéed spinach.

4 Colossal shrimp, lightly blackened and served over smoked gouda grits with Applewood bacon and chives. Topped with caramelized cabbage.

Lightly egg battered with Pecorino Romano cheese and sautéed. Topped with a lemon butter pan sauce. Served over angel hair pasta and spinach.

Topped with a garlic sage jus-lie. Served with potato du jour and vegetables.

With an Apricot glaze. Served with potato du jour and vegetables.