Thurs. June 10-12, 2010
67 Main Street, Toms River
732-505-8090 fax 732-505-8092
www.rivermarketcafe.com
Smaller Plates
Chili Crusted Calamari with Wasabi and Sweet Thai Chili
Dipping Sauces 8
Grilled Asparagus and Fried Goats Cheese with a Basil Oil
and Champagne Vinaigrette 9
Sweet Italian Sausage Sautéed with Garlic, Broccoli Rabe
and
California Extra Virgin Olive Oil 9
Prosciutto Bruschetta with Baby Arugula, Shaved Pecorino
and Marinated Tomatoes 9
Hawaiian
Ahi Tuna Poke with Diced Avocado, Toasted Macadamia Nuts, Sliced Scallions and
Ginger tossed in a Spicy Sesame Marinade 10
Creamy
“Mac and Cheese” with Crispy Bacon, Caramelized Onions, Fresh Mozzarella and
Smoked Gouda Cheeses 9
Grilled Chimichurri
Shrimp Skewers over Spring Greens with
A Lime Vinaigrette and
Toasted Foccacia 9
Pan Fried Crab Cake over Baby Spinach with a Spicy Remoulade Sauce 10
Wild
Mushroom Ravioli in Basil Cream Sauce with Diced Tomatoes and Toasted
Pine
Nuts 9
Salads/Entrée
Salads
River Market Salad
with Field Greens, Baby Tomatoes, Cucumber, Mandarin Oranges, Blue Cheese,
Candied Walnuts and a Balsamic Vinaigrette 5
Classic
Caesar Salad with our House Made Dressing and Croutons 4
Crisp
Wedge of Iceberg Lettuce with Cayenne Blue Cheese Dressing 4
Grilled Shrimp over
a Spinach Salad with Tomatoes, Mushrooms, Red Onions and
Warm Sherry-Bacon
Vinaigrette 12
Pepper Seared Ahi Tuna
over Salad of Baby Arugula, Fresh Edemame, Pickled Ginger,
Carrots, Cucumbers and
Sesame-Miso Vinaigrette with Wasabi Dipping Sauce 12
Entrees
Our River Market Crab Cakes over Mandarin-Arugula
Salad with
Sweet Potato Fries and Grilled Asparagus 19
Grilled Colorado Lamb Chops over Roasted Fingerling
Potatoes, Grilled Asparagus, Wild Mushrooms, Baby Tomatoes and Rosemary Demi
Glace 22
Jumbo Shrimp and Red Curry Stir Fry with Crisp Asian
Vegetables, Basil, Cilantro and Toasted Peanuts over Thai Glass Noodles 19
Wasabi
Crusted Ahi Tuna over a Tangy Cucumber Salad with Shiitake Fried
Rice and
Szechuwan Green Beans 19
14oz. Rib Eye Steak Topped with Sautéed Mushrooms
and Caramelized Onions
Over Grilled Asparagus and Creamy Whipped Potatoes 21
Grilled Atlantic Salmon over Wild Greens with Fried
Potatoes, Baby Tomatoes, Shaved Red Onions, Sliced Cucumbers and a Dijon
Vinaigrette 18
Grilled Chicken Milanese with Fresh Mozzarella, Baby
Arugula and Tomato Bruschetta Over Grilled Asparagus and Whipped Potatoes 18
Grilled Bistro Steak Topped with Gorgonzola Cheese
and Fresh Herbs
Over Crispy French Fries and Grilled Asparagus 19
Farfalle Primavera with Grilled Chicken and Garden
Vegetables
In a Light Lemon-Thyme Cream Sauce 18
Pan Seared Sea Scallops on a Bed of Sautéed Baby
Spinach
With Truffle Whipped Potatoes 20
ALL PHOTOGRAPHY BY TYSUN MCMULLAN available at www.typhoto.net