DINNER

FIRST COURSE

herb + citrus marinated olives

½ dozen fisher’s island oysters on the half shell with mignonette, cocktail sauce + lemon

made to order guacamole with freshly made tortilla chips

caesar salad with anchovy-lemon dressing, parmesan + croutons

local mixed greens salad with ginger miso dressing, scallions, cashews, green mango + sesame seeds

roasted beets with cucumber + lemon raita, roasted sweet peppers, orange + lemon zest, pistachio brittle, harissa, mint + olive oil

tuscan style lentil + chard soup with olive oil, pecorino calabrese + parsley pesto

fresh liuzzi buffalo mozzarella with prosciutto, rhubarb compôte, pickled strawberries, cara cara orange + mint

sauteed mussels with our own 'nduja, white wine, cherry tomatoes, garlic + herbs

grilled octopus with cherry tomatoes, parsley pesto, crispy potatoes, fried garlic, confit citrus + olive vinaigrette

wood fire grilled local soeltl farm liver, kidney, heart brochette with peppercorn, rosemary + pickled onion gastrique

crispy chickpea fried squid + shrimp with calabrian chili aioli + fried herbs

steamed buns with braised pork belly, gochujang aioli, our own kimchee + furikake

MAIN COURSES

local soeltl farm beef burger with bel paese cheese, lettuce, apple bacon jam, onion + tangy aioli – served with crisp french fries

local the bridge tofu hot pot with miso broth, our own kimchee, bok choy, cabbage, scallion, pickled vegetables + ginger + sesame oil

ramen with freshly made noodles, pork tonkatsu broth, roast pork, our own kimchee, pickled vegetables, soy egg, tare + chili

cool buckwheat soba noodles with cucumber, pickled mushroom, carrot, daikon + ginger, scallion, tare, sesame + chili crisp

handmade tagliarini with a slow simmered local beef, pork, vegetable + herb ragù, parmesan + parsley

handmade cuttlefish ink tagliarini with seared salmon, asparagus, local spinach, scallion, lemon cream, dill + toasted caraway

thai style charred local beef salad with cucumber, tomato, mango, cabbage, pickled vegetables, chili-lime dressing, peanut brittle, thai basil + cilantro

wood fire grilled swordfish with red pepper crema, parsley pesto, fennel + arugula salad, herbs + lemon

wood fire grilled aged local shell steak for two – with garlicky sautéed local spinach + mushrooms + crispy shoestring potatoes + onion

DESSERTS

toshi’s date pudding with dark rum-caramel sauce + whipped cream

classic affogato with honeycone vanilla ice cream + fresh high street roasting espresso

rich flourless dark chocolate torte with ganache, luxardo cherries + whipped cream

tres leches cake with rhubarb coulis, pistachio brittle + whipped cream

A 20% GRATUITY WILL BE ADDED FOR PARTIES OF SIX OR MORE

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS RIVER

TAVERN SUPPORTS OUR LOCAL FARMERS AND FISHERMEN BY USING LOCAL PRODUCTS WHENEVER POSSIBLE. WE BELIEVE THAT EATING LOCAL IS AN IMPORTANT PART OF SUSTAINING OURSELVES, OUR COMMUNITY AND OUR ENVIRONMENT, AND IT JUST TASTES BETTER

DINNER

LOCATIONS