Birthday & Anniversary Celebration Dinner!
Celebrate your special day with a wonderful dining
experience and live piano by Ted Conerly
in the beautiful Riverhill Mansion
Wednesday, February 16th
Happy Hour from 5 – 6 pm
Dinner Service begins at 6 pm
Reservations Required
Call The Office To Reserve Your Table
830-896-1400
Appetizers
Marmalade Shrimp Crispers – 6
Four crispy breaded shrimp served with an orange marmalade sauce
Spinach Artichoke Dip – 6
Creamy artichoke dip served with pita toast points
Beef or Chicken Quesadillas – 9
Ten-inch tortilla filled with your choice of beef or chicken,
black beans, pico and finished with cheddar cheese
served with guacamole, sour cream, and salsa
Soups
French Onion – 4
Jalapeño Corn Chowder – 4
Salads
Bistro Wedge Salad – 9
Two tenderloin medallions served on top of baby iceberg wedge
finished with bacon, pickled red onions and bleu cheese dressing
Greek Salad – 9
Fresh romaine topped with Kalamata olives, artichoke hearts and feta
cheese finished with marinated chicken breast and choice of dressing
BBQ Chicken Chop – 9
Fresh Romaine tossed with black beans, corn, vine ripe tomatoes
finished with shredded BBQ chicken, tortilla strips and chipotle ranch
Entrées
Veal or Chicken Piccata – 16.95
Lightly breaded tenderized veal or chicken in a fried caper
white wine butter sauce served with fettuccine pasta
Shrimp Bella Vita – 16.95
Six shrimp sauteed in olive oil finished with queen olives,
Kalamata olives, vine ripe tomatoes and garlic over fettuccine pasta
Chops & Burger
Riverhill Burger – 12
Our signature 8oz Akaushi burger cooked
any style on a sourdough bun with side
6oz Akaushi Filet – 28
Served with your choice of baked potato or
mashed potato and vegetable of the day
12oz Akaushi Ribeye – 32
Served with your choice of baked potato or
mashed potato and vegetable of the day
Bone in Pork Chop – 18
Served with your choice of baked potato or
mashed potato and vegetable of the day
Seafood
Katelyn’s Fit Salmon – 19
6oz seared salmon nestled on top of
herbed quinoa blistered vine ripe tomatoes
Chilean Sea Bass – 24
6oz seared Chilean sea bass laying on a bed of
wilted baby spinach finished with a Beurre Blanc sauce
Toppings – Wild Mushroom Demi or Oscar Style
Dessert
Chef Katelyn Desserts
