March 2nd Mardi Gras Birthday & Anniversary Celebration Dinner

Laura MesiaEvents, News

Mardi Gras Birthday & Anniversary Celebration Dinner!
Join us for an evening of fantastic dining and celebration featuring
a Cajun inspired dinner special on the menu this month.

To ensure quality of service, instead of a Happy Hour, we invite you to
join us for cocktails in the Antelope Bar before your reservation. The
Antelope Bar will be available all evening for tables with later reservations.

Wednesday, March 2nd
Join Us In The Antelope Bar For
Cocktails Before Your Reservation

Dinner Service 6 pm – 8 pm
Reservations Required
Call The Office To Reserve Your Table


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


French Onion – 4
Jalapeño Corn Chowder – 4


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


Shrimp & Grits with Crawfish Étouffée – 18.95
6 Shrimp atop creamy Grits, served with Crawfish Étouffée

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


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

Chef Katelyn Desserts