Vic's on the River Menu

Goat cheese, tomato chutney & balsamic glaze

Served with tabasco syrup

Served with fresh spinach, smoked bacon, parmesan cheese & sambuca

Pickled peppers, citrus chili glaze & feta cheese

Local blue crab & chilled mustard cream sauce

Shallots, capers, evoo, black truffle aioli, arugula, hall farms soft boiled egg, pecorino romano, & grilled house made bread

By the crock with sweet onions & gruyere cheese

Sauteed wild mushrooms, creme fraiche

Preserved lemon, toasted almonds, parmesan cheese and fried garlic & a honey-cider vinaigrette

Parmesan cracker, buttermilk croutons & white anchovys

Diced chicken, red seedless grapes, toasted pecans tossed in a tarragon cream dressing. Served in a lettuce cup with sliced tomato and grilled naan bread.

Grilled zucchini, yellow squash, artichokes, haricot vert, grape tomatoes and oyster mushrooms with a wilted romaine wedge and a creamy chive and feta dressing

Lump crab over baby mixed greens with apple wood smoked bacon, goat cheese, pineapple, tomato & cucumber. Creamy citrus vanilla dressing

Tomatoes, cucumbers, onion, buttermilk crouton & choice of dressing

Served with apple wood smoked bacon and rosemary barbecue sauce

Lemon buerre blanc, topped with a roasted red pepper relish, rice pilaf & southern butter beans

Fried catch of the day with southern style cole slaw, chipotle crema & pineapple salsa in two flour tortillas with fried corn tortillas

Served with blue crab and sautéed shrimp in a cream sauce with yukon gold potatoes & golden fried oysters

Served with old bay french fries and southern style cole slaw

Served with vics BBQ sauce, haricots vert, mashed potatoes and crispy onions

Marinated in seasoned buttermilk with mashed potatoes & haricot vert with a pink peppercorn gravy

Served with lettuce, tomato, shaved red onions, pickles. Add gruyere, cheddar, blue cheese, mushrooms, caramelized onions or bacon for fifty cents each

Blackened chicken breast, crumbled blue cheese, apple smoked bacon on a toasted brioche bun with lettuce, tomato & pickle. Served with a side of chipotle ranch sauce

Toasted ciabatta bread, gruyere cheese, red onion jam, creole mustard & side of onion rings

House cured corned beef, sauerkraut, thousand island dressing & gruyere cheese on toasted rye bread

Served with goat cheese & sun-dried tomato pesto on toasted sourdough

Southern style cole slaw on fresh baked yeast rolls with lemon aioli

Served with leaf lettuce, vine ripened tomatoes & a house made remoulade