River Birch Lodge - Winston-Salem, NC

Oven roasted sage-pesto chicken salad on wheat bread with lettuce and tomato.

Oven roasted turkey breast, lettuce, tomato, dill havarti cheese and prickly pear aioli.

Select​ 1/2 of chicken salad, turkey or ham and swiss sandwich and a cup of homemade soup.

Oven roasted turkey, pit cooked ham, applewood smoked bacon, swiss cheese, cheddar cheese, lettuce, tomato and mayo on whole wheat toast.

Grilled chicken, sauteed spinach, spiced pecans, cranberries and feta cheese tossed in a balsamic vinaigrette.

Hickory​ grilled breast of chicken topped with grilled onion, roasted red peppers, fresh tomato, provolone cheese and arugula.

Lightly sauced with our lodge chipotle apple BBQ sauce on a cornbread yeast roll.

Grilled ahi tuna served with lettuce, tomato, onion and tartar sauce on a kaiser bun.

Served​ with lettuce, tomato and onion on a kaiser roll with chipotle lime mayo.

Shaved prime rib with roasted green chiles, red peppers and smoked cheddar cheese, on a hoagie roll with a horseradish mayo.

A spinach wrap with grilled salmon, spring mix, blended cheeses, cilantro-lime ranch and tomato and corn salsa.

On​ grilled ciabatta topped with our original goat cheese peppercorn dressing.

Open face hickory grilled portabella mushroom and tomato on ciabatta with roasted red pepper aioli, arugula and goat cheese crumbles.

Cilantro-lime ranch, goat cheese peppercorn, wild-berry vinaigrette, bleu cheese, fat-free ranch, catalina, balsamic vinaigrette, apple-shallot vinaigrette, caesar, thousand island, honey-mustard, Italian, oriental ginger.

Grilled goat cheese medallions, laced with dried cherries, cranberries and spiced pecans. We suggest the wild-berry vinaigrette.

Oven roasted sage-pesto chicken salad accompanied with fruit.

Hickory grilled chicken breast, basted in our spicy garlic-ginger sauce. Garnished with mandarin oranges and fried wontons.

Crisp romaine with roasted red pepper croutons and parmesan.

Oven roasted turkey, pit cooked ham, boiled egg, mozzarella and cheddar cheeses over romaine and baby greens.

Grilled salmon, fresh berries, bleu cheese crumbles and spiced pecans.

A cup of our homemade soup and lodge garden salad or caesar salad.

Smoked salmon with red onion, asparagus, tomato and reggiano cheese over arugula, tossed with a lemon vinaigrette.

Baby spinach, red onions, sliced mushrooms, applewood smoked bacon, diced tomatoes, and fresh chopped egg served with hot bacon dressing.

Chicken and vegetable (spring/summer), white bean chicken and sausage chili, chef’s daily special.

Fire​ roasted tomato sauce or sage pesto topped with our six-cheese blend.

With fire roasted tomato sauce or sage pesto, assorted veggies and six-cheese blend.

Our spicy ginger-garlic sauce topped with six-cheese blend, sliced chicken, roasted red peppers, scallions, cilantro and fried wontons.

Ketchup and mustard base, six-cheese blend, ground beef, applewood smoked bacon, topped with tomatoes and lettuce.

Olive oil, garlic, caramelized onions, mozzarella cheese and grilled chicken with caesar greens.

Fire roasted tomato sauce or BBQ sauce, six-cheese blend, ground beef, applewood smoked bacon, pepperoni and sausage.

Hickory grilled burger with lettuce, tomato and red onion.

Your choice of elk or bison, hickory grilled with lettuce, tomato and red onion.

Black bean burger, soy-glazed onions, arugula, tomato and chipotle-lime mayo on ciabatta.

Idaho and sweet potatoes sliced thin, seasoned and served with our cilantro-lime ranch and goat cheese peppercorn for dipping.

Served with tortilla chips.

Texas Pete spicy or mild with cilantro-lime ranch dipping sauce. try them Thai or BBQ style.

Layers of warm, creamy Brie and blackberry jam wrapped in phyllo pastry. Served with sliced fruit and crostini. enough for four.

Hickory grilled ciabatta bread topped with fresh tomatoes, garlic, olive oil, balsamic vinegar, and basil.

Hand-cut crisp tortillas heaped with white bean chicken chili, melted cheese and all the fixings.

Served warm with your choice of crostini or hand-cut corn tortilla chips.

Sauteed spinach, wild mushrooms, garlic, rosemary and parmesan cheese wrapped in a phyllo pastry, baked and served with a raspberry merlot sauce.

Sliced and served rare over baby spring mix greens.

Pulled chicken, chipotle peppers, tomatoes and onions served with sour cream and salsa.

Wrapped with applewood smoked bacon and grilled. Served with a lodge salad and one side.

14​ oz. Marbled ribeye, hickory fired. Served with a lodge salad and one side.

Tamarind honey glazed10 oz. Hickory grilled. Served with lodge salad and one side.

Ultra lean and tender slices served with raspberry merlot sauce and two sides.

Cooked on a cedar plank or hickory grilled with BBQ or bourbon-honey glaze. Two sides.

Boneless whole trout, pan seared with sliced almonds. Two sides.

Served with a seafood potato cake, tomato corn salsa, topped with chili butter. One side.

Four large scallops served on roasted cream corn and topped with aged balsamic glaze. One side.

Sauteed shrimp in a spicy tasso ham gravy with spinach and andouille sausage.

Boneless whole trout, filled with savory cornbread stuffing wrapped with bacon and baked. Served on our roasted corn sauce, with one side.

Basted with our signature chipotle apple BBQ sauce. Two sides.

Sliced and served with housemade peach-jalapeno chutney and two sides.

Lightly seasoned, grilled, and served over a raspberry merlot sauce. Two sides.

8 oz. Chicken breast basted with chipotle-apple BBQ or spicy garlic ginger sauce. Two sides.

A half chicken rubbed with sage pesto, oven roasted to a crisp finish plus two sides.

Hickory grilled chicken breast served with a bold wild mushroom gravy and two sides.

Lasagna made with a mozzarella-parmesan sauce, served with a ground beef and sausage tomato sauce. A house favorite!

Penne tossed with sauteed veggies in a lite white wine cream sauce.

Choose three.

2-6 people

100% organic dark roast full body

Classic in the bottle

Budweiser, Michelob light, Michelob ultra, miller lite, coors light, MGD 64

Becks, corona, corona light, heineken, new-castle, anchor steam, harp, Amstel light, Redbridge gluten-free, woodchuck draft cider, O’Doul’s

Stella​ artois, guinness, red oak, blue moon, Yuengling, bell’s two hearted ale, highland Gaelic ale, fat tire amber, new Belgium seasonal, ranger IPA, duck-rabbit milk stout, natty green’s old town brown ale, bud light

Draft sampler - choose five for the price of one pint

English muffin, smoked salmon, tomato, red onion, poached eggs, hollandaise sauce and choice of asparagus, brunch potatoes or grits.

Grilled atlantic salmon served over brunch potatoes and diced onions, with poached eggs.

A​ soft scramble of eggs laced with asparagus tips, tomato, red onion, roasted corn, eggplant, wild mushrooms and smoked cheddar cheese. Served with brunch potatoes or grits.

Pit cooked ham and smoked cheddar cheese served with English muffin, wild-berry jam and brunch potatoes or grits.

Served on an English muffin with pit cooked ham, poached eggs, hollandaise sauce and choice of asparagus, brunch potatoes or grits

With​ applewood smoked bacon, English muffin and brunch potatoes or grits.

Dusted with powdered sugar and served with your choice of blueberries, strawberries or chocolate chips. Also available plain.

Smoked gouda cheese and applewood smoked bacon omelette served with a toasted English muffin, wild-berry jam and brunch potatoes or grits.

French​ toast sticks and bacon or scrambled eggs, bacon and toast.

Cilantro-lime ranch, goat cheese peppercorn, wild-berry vinaigrette, bleu cheese, fat-free ranch, catalina, balsamic vinaigrette, apple-shallot vinaigrette, caesar, thousand island, honey-mustard, Italian, oriental ginger.

Grilled salmon, fresh berries, bleu cheese crumbles and spiced pecans.

Grilled​ goat cheese medallions, laced with dried cherries, cranberries and spiced pecans. We suggest the wild-berry vinaigrette.

Hickory grilled chicken breast, basted in our spicy garlic-ginger sauce. Garnished with mandarin oranges and fried wontons.

Smoked salmon with red onion, asparagus, tomato and reggiano cheese over arugula, tossed with a lemon vinaigrette.

Oven roasted turkey, pit cooked ham, boiled egg, mozzarella and cheddar cheeses over romaine and baby greens.

Baby spinach, red onions, sliced mushrooms, applewood smoked bacon, diced tomatoes, and fresh chopped egg served with hot bacon dressing.

Oven roasted sage-pesto chicken salad on wheat bread with lettuce and tomato.

Hickory grilled breast of chicken topped with grilled onion, roasted red peppers, fresh tomato, provolone cheese and arugula.

On grilled ciabatta topped with our original goat cheese peppercorn dressing.

Oven roasted turkey, pit cooked ham, applewood smoked bacon, swiss cheese, cheddar cheese, lettuce, tomato and mayo on whole wheat toast.

Lightly sauced with our lodge chipotle-apple BBQ sauce on a cornbread yeast roll.

Grilled chicken, sauteed spinach, spiced pecans, cranberries and feta cheese tossed in a balsamic vinaigrette.

Cooked on a cedar plank or hickory grilled with BBQ or bourbon-honey glaze. Two sides.

Lasagna made with a mozzarella-parmesan sauce, served with a ground beef and sausage tomato sauce. A house favorite!

Tamarind​ honey glazed10 oz. Hickory grilled. Served with lodge salad and one side.

Sliced and served with housemade peach-jalapeno chutney and two sides.

Hickory grilled chicken breast served with a bold wild mushroom gravy and two sides.

Basted with our signature chipotle-apple BBQ sauce. Two sides.

Romaine and baby greens, tomatoes, cucumbers, shredded carrots, croutons and spiced pecans.

Layers of warm, creamy Brie and blackberry jam wrapped in phyllo pastry. served with sliced fruit and crostini. enough for four.

Idaho and sweet potatoes sliced thin, seasoned and served with our cilantro-lime ranch and goat cheese peppercorn for dipping.

Served warm with your choice of crostini or hand-cut corn tortilla chips.

Sauteed spinach, wild mushrooms, garlic, rosemary and parmesan cheese wrapped in a phyllo pastry, baked and served with a raspberry merlot sauce.

Texas Pete spicy or mild with cilantro-lime ranch dipping sauce. try them Thai or BBQ style.

Hickory grilled burger with lettuce, tomato and red onion.

Your choice of elk or bison, hickory grilled with lettuce, tomato and red onion.

Black bean burger, soy-glazed onions, arugula, tomato and chipotle-lime mayo on ciabatta.

2-6 people

100% organic dark roast full body

Classic in the bottle

Idaho and sweet potatoes sliced thin, seasoned and served with our cilantro–lime ranch and goat cheese peppercorn for dipping.

Hand-cut crisp tortillas heaped with white bean chicken chili, melted cheese and all the fixings.

Romaine​ and baby greens, tomatoes, cucumbers, shredded carrots, croutons and spiced pecans.

Our river birch lodge salad topped with a hickory grilled chicken breast, basted in our spicy garlic-ginger sauce. Garnished with mandarin oranges and fried wontons.

Crisp romaine with roasted red pepper croutons and parmesan.

Spinach,​ egg, bacon, red onion, mushrooms, and tomato. Served with hot bacon dressing.

Oven roasted turkey, pit cooked ham, boiled egg, mozzarella and cheddar cheeses over romaine and baby greens.

Basted with our signature chipotle-apple BBQ sauce. Two sides.

4​ oz chicken breast basted eith our chipotle-apple BBQ sauce or with our spicy garlic ginger sauce. Two sides.

4 oz pork tenderloin sliced and served with housemade peach-jalapeno chutney. Two sides.

4 oz hickory grilled chicken breast served with a bold wild mushroom gravy. Two sides.

Tamarind​ honey glazed 4 oz hickory grilled. Served with a lodge salad and one side.

Idaho and sweet potatoes sliced thin, seasoned and served with our cilantro-lime ranch and goat cheese peppercorn for dipping.

Served warm with your choice of crostini or hand-cut corn tortilla chips.

Sliced​ and served rare over baby spring mix greens.

Texas Pete spicy or mild with cilantro-lime ranch dipping sauce. try them Thai or BBQ style.

Grilled goat cheese medallions, laced with dried cherries, cranberries and spiced pecans. We suggest the wild-berry vinaigrette.

Oven​ roasted sage-pesto chicken salad accompanied with fruit.

Smoked salmon with red onion, asparagus, tomato and reggiano cheese over arugula, tossed with a lemon vinaigrette.

Lodge salad greens with grape tomatoes, cucumbers, shaved carrots, and spiced pecans.

Hickory​ grilled chicken breast, basted in our spicy garlic-ginger sauce. Garnished with mandarin oranges and fried wontons.

Our house ground beef burgers with lettuce, tomato, onion, and pickle. Your choice of lodge chips, fries, coleslaw, or fresh fruit.

Our house ground elk or bison burgers with lettuce, tomato, onion, and pickle. Your choice of lodge chips, fries, coleslaw, or fresh fruit.

Served​ with our chipotle-apple BBQ sauce, pickle, and coleslaw. Your choice of lodge chips, fries, or fresh fruit.

Grilled chicken, sauteed spinach, spiced pecans, dried cranberries, and feta cheese tossed in balsamic vinaigrette.

Cooked on a cedar plank in the pacific northwest style. Your choice of two sides.

A half chicken rubbed with sage pesto, oven roasted to a crisp finish plus two sides.

Three medallions seared to temp served with a house side salad and a choice of side.

Slow roasted black angus beef rib loin with creamy horseradish sauce. Served with a house side salad and a choice of side.

Boneless whole trout pan-fried with toasted pine nuts and your choice of two sides.

Sliced on top of peach-jalapeño chutney and two sides.

Lightly season, pan-seared, sliced and served with your choice of two sides.

Gluten free penne noodles tossed with sauteed veggies in a lite white wine sauce.

Flaked rainbow trout formed into fun fish shapes and fried. Served with tartar sauce.

An all-beef frank wrapped with our homemade dough and baked.

A​ 4 oz. Portion, lightly seasoned or BBQ’d.

5 oz. Hickory grilled.

Penne pasta with butter, meat sauce or a light parmesan cream sauce.

It’s​ the real deal, only as kraft does it.

Two slices of American cheese on grilled white bread.

All white meat chicken breast in a southern-style breading or gluten free.

Hickory-grilled​ burger served with or without cheese on a bun.

Cheese or pepperoni

Oven roasted sage-pesto chicken salad on wheat bread with lettuce and tomato.

A cold sandwich of oven roasted turkey breast, dill havarti cheese and prickly pear aioli.

Select​ 1/2 of chicken salad, turkey or ham and swiss sandwich and a cup of homemade soup.

Oven roasted turkey, pit cooked ham, applewood smoked bacon, swiss cheese, cheddar cheese, lettuce, tomato and mayo on whole wheat toast.

Grilled chicken, sauteed spinach, spiced pecans, cranberries and feta cheese tossed in a balsamic vinaigrette.

Hickory​ grilled breast of chicken topped with grilled onion, roasted red peppers, fresh tomato, provolone cheese and arugula.

Lightly sauced with our lodge chipotle-apple BBQ sauce on a cornbread yeast roll.

Grilled ahi tuna cooked medium rare, served with lettuce, tomato, onion and tartar sauce on a kaiser bun.

Served​ with lettuce, tomato and onion on a kaiser roll with chipotle lime mayo.

Shaved prime rib laced with roasted green chiles, red peppers and smoked cheddar cheese, served on a grilled hoagie roll with a zesty horseradish mayo.

A spinach wrap with grilled salmon, spring mix, blended cheeses, cilantro-lime ranch and fire roasted tomato and corn salsa.

On​ grilled ciabatta topped with our original goat cheese peppercorn dressing.

Open face hickory grilled portabella mushroom and tomato served on ciabatta with roasted red pepper aioli, arugula and goat cheese crumbles.

Lodge salad greens topped with lightly breaded, grilled goat cheese medallions, laced with dried cherries, cranberries and spiced pecans. We suggest the wild-berry vinaigrette.

Oven roasted sage-pesto chicken salad accompanied with fruit.

Our salad topped with a hickory grilled chicken breast, basted in our spicy garlic-ginger sauce. Garnished with mandarin oranges and fried wontons.

Crisp romaine with roasted red pepper croutons and parmesan.

Oven roasted turkey, pit cooked ham, boiled egg, mozzarella and cheddar cheeses over romaine and baby greens.

Lodge garden salad with grilled salmon, fresh berries, bleu cheese crumbles and spiced pecans

A cup of our homemade soup and lodge garden salad or caesar salad.

Thin slices of naturally smoked salmon with red onion, asparagus, tomato and reggiano cheese over arugula, tossed with a lemon vinaigrette.

Spinach, egg, bacon, red onion, mushrooms and tomato. Served with hot bacon dressing.

Romaine and baby greens, tomatoes, cucumbers, shredded carrots, croutons and spiced pecans.

Fire roasted tomato sauce or sage pesto topped with our six-cheese blend of provolone, mozzarella, parmesan, asiago, romano and smoked cheddar.

With​ fire roasted tomato sauce or sage pesto, assorted veggies and six-cheese blend.

Our spicy ginger-garlic sauce topped with six-cheese blend, sliced chicken, roasted red peppers, scallions, cilantro and fried wontons.

Ketchup and mustard base, six-cheese blend, ground beef, applewood smoked bacon, topped with diced tomatoes and chopped lettuce.

Olive oil base, fresh garlic, caramelized onions, mozzarella cheese and grilled chicken topped with caesar greens.

Fire roasted tomato sauce or lodge BBQ sauce, six-cheese blend, ground beef, applewood smoked bacon, pepperoni and sausage, topped with Italian seasoning.

Idaho and sweet potatoes sliced thin, seasoned and served with our cilantro-lime ranch and goat cheese peppercorn for dipping.

Served with tortilla chips.

Texas Pete spicy or mild with cilantro-lime ranch dipping sauce. Try them Thai or BBQ style.

Layers of warm, creamy Brie and blackberry jam wrapped in flaky phyllo pastry. Served with sliced fruit and crostini. Enough for four.

Hickory grilled ciabatta bread with fresh tomatoes, garlic, olive oil, balsamic vinegar and basil.

Hand-cut crisp tortillas heaped with white bean chicken chili, melted cheese and all the fixings.

Served warm with your choice of crostini or hand-cut corn tortilla chips.

Sauteed spinach, wild mushrooms, garlic, rosemary and parmesan cheese wrapped in a flaky phyllo pastry, baked and served with a raspberry merlot sauce.

Sliced and served rare over baby spring mix greens.

Pulled chicken, chipotle peppers, tomatoes and onions served with sour cream and salsa.

Basted with our signature chipotle-apple BBQ sauce. Two sides.

Housemade peach-jalapeno chutney and two sides.

Ultra lean and tender slices served with raspberry merlot sauce and two sides.

Wrapped with applewood smoked bacon then grilled over our hickory fire. Served with a lodge salad and one side.

14 oz. Marbled ribeye, hickory fired. Served with a lodge salad and one side.

Tamarind​ honey glazed 8 oz. Hickory grilled. Served with lodge salad and one side.

Roast beef cooked to order. Served with a creamy horseradish sauce, one side and a lodge salad. Available after 4 pm.

8 oz. Chicken breast basted with our chipotle-apple BBQ sauce or our spicy garlic ginger sauce. Two sides.

A half chicken rubbed with our signature fresh sage pesto then oven roasted to a crisp finish plus two sides.

Hickory grilled chicken breast served with a bold wild mushroom gravy and two sides.

Lightly seasoned, grilled, sliced and served over a raspberry merlot sauce. Two sides.

Cooked on a cedar plank in the pacific northwest style. Or hickory grilled with BBQ or bourbon-honey glaze. Two sides

Boneless whole trout, pan seared with sliced almonds. Two sides.

Seared and served with a seafood potato cake, tomato corn salsa, topped with chili butter. One side.

Four large scallops cooked on a hickory wood grill, served on roasted cream corn and topped with aged balsamic glaze. One side

Sauteed shrimp in a spicy tasso ham gravy with spinach and andouille sausage served on top of our white stone ground grits.

Boneless whole trout, filled with savory cornbread stuffing then wrapped with applewood smoked bacon and baked. Served on our roasted corn sauce, with one side.

Hearty portion of lasagna made with a mozzarella-parmesan sauce, served with a ground beef and sausage tomato sauce. A house favorite!

Penne tossed with sauteed veggies in a lite white wine cream sauce.

Hickory grilled burger with lettuce, tomato and red onion.

Your choice of elk or bison patty, hickory grilled and topped with lettuce, tomato and red onion.

Black bean burger, soy-glazed onions, arugula, tomato and chipotle-lime mayo on ciabatta.

2–6 people

100% organic dark roast. Full body

Classic in the bottle