RIVERSTONE Restaurant
219 N. Railroad St.
Eagle River, WI 54521
(715) 479-8467



Riverstone Hours:

OPEN for dinner
7 days a week,
5-9 p.m.


~ Friday ~

Fish Fry


~ Monday ~

Latin American Night

plus Full American Menu

***

***

The NEXT Sunday Brunch will be

Sunday, October 5th, 2014!


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**Enjoy any of our burger styles made with a grilled chicken breast instead of beef
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**Now Available…Gluten-Free Buns
(Sub sweet potato fries) (Substitute a small Riverstone salad for slaw and fries)
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“Build Your Own” Parmesan Risotto
Creamy Arborio rice with SarVecchio Parmesan cheese and vegetables… Choose your ingredients…mushrooms, asparagus, tomato, roasted red pepper, basil, and spinach (Vegetarian and gluten-free)
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“Wisconsin Grass-fed Certified Organic Beltie Beef from Caldwell Farms, Miladore
One-half pound burger served on a “Pretzilla” pretzel roll (from Miller Baking Company, Milwaukee) served with coleslaw, pickle and fries
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Angus Beef Tenderloin with Pinot Noir Sauce
Eight ounce center cut filet, grilled and paired with Yukin Gold mash and a red wine sauce on the side (Med-well and well done with be butterflied)
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Artichoke Dip
Warm and creamy with Wisconsin Parmesan and green chiles, served with six slices of garlic toasted hearth bread
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Artisan Butter Blue Salad
Petal soft butter lettuce, toasted walnuts, and Hook’s Artisan Blue cheese crumbles with balsamic vinaigrette on the side
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Asian Chicken Lettuce Wraps with Edamame
Five lettuce cups, warm ginger chicken vegetable filling, sticky white rice, and wonton ribbons
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Baked Onion Soup
Caramelized sweet onions, bathed in a hearty beef stock, and topped with hearth bread, Wisconsin Mozzarella, and Provolone
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Beltie Blue & Bacon
Featuring Wisconsin Hook’s Blue Cheese and Neuske’s smoked bacon
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Blackened Wild Alaskan King Salmon on Organic Spring Greens
Grape tomatoes, cucumber, red onion, topped with warm spicy salmon, finished with a sprinkle of pine nuts and served with cranberry vinaigrette on the side
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Bowties N’ Butter
Plain, just the way you like it
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Bowties N’ Red Sauce
Pasta and sauce on the side
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Butternut Squash Ravioli in Apple Vodka Cream
Ravioli (7) garnished with toasted pecans
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Caesar by the River
Romaine, tossed with Wisconsin Parmesan, our creamy dressing and croutons (Small Caesar salad may be added to any entrée) (Add anchovies)
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Canadian Walleye Filet
Lightly breaded and pan fried, presented on wild and brown rice
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Cheese Pizza
Wisconsin Mozzarella & Provolone blend
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Cheese Quesadilla
Melted cheese between two six inch tortillas
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Chicken Asiago Pasta
Roasted Red Peppers, Spinach, tossed with fettuccini pasta in Wisconsin Asiago cream sauce
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Chicken Quesadilla
Large flour tortilla filled with seasoned chicken and Wisconsin Cheddar & Monterey Jack cheese, folded over then grilled and served with lettuce, pico di gallo and sour cream
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Chicken Quesadilla
Seasoned chicken & melted cheese between two six inch tortillas
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Cindy’s “original” Walleye Cakes
With Cucumber Wasabi & Dill Caper Sauces…A northern version of “crab cakes”…flaked walleye, bacon, onion, vegetables, and great northern beans (As seen on Fox TV Green Bay)
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Crisp-tender Stir-Fry
Fresh broccoli, snow peas, water chestnuts, red bell peppers, and red onion, with a flavorful sauce, served with sticky white rice
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Eagle River Plain & Simple
Organic beef burger (Add Cheddar, American, Swiss or Provolone) (Add Nueske’s bacon)
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Fajita Feast
Red and yellow onions, red and green bell peppers, served on a hot skillet with a side plate of Wisconsin cheese, lettuce and pico di gallo, warm flour tortillas, and sour cream Add… Grilled chicken (5 oz) Sautéed shrimp (5)
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Friday Fish Special “Not your average Friday fish fry”
Wild Caught North Atlantic Haddock…served with our “from scratch” hearth breads Fried…Three pieces of Leinie’s beer battered haddock loins, served with fries, fresh steamed vegetables and coleslaw Baked…On large filet lightly seasoned, served with wild brown rice, fresh steamed vegetables and coleslaw New…Fish Fry Basket (deep fried only)…Two pieces of deep fried haddock, fries, and coleslaw
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Garlic Butter Shrimp
Seven large shrimp, sautéed and served with steamed red potatoes
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Grilled Angus New York Strip with Basil Butter
Twelve ounce cut, topped with herb butter and served with baked potato
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Hearth Bruschetta
Six slices of garlic toasted French bread, tomato basil relish and Wisconsin Chevre’ (goat) cheese on the side
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Jerk Shrimp Sauté with Tzatziki
Five large shrimp basted with a spicy Jamaican sauce and cucumber yogurt sauce on the side
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Lil’ Fried Chicken
Three breaded chicken tenders & fries
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Lil’ Gluten-Free Baked Chicken
Potato crusted chicken tenders & mashed taters
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Milwaukee to Monroe
Topped with grilled apples and Wisconsin Cheddar
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North Country Baby Back Ribs
Tender pork ribs, slow-roasted and basted with slightly sweet and smoky sauce, served with baked potato (Half rack or Full rack)
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On Wisconsin
Wisconsin Widmer’s Brick, Wisconsin Cheddar, Sprecher Root Beer BBQ Sauce, grilled onions and Neuske’s smoked bacon
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Parmesan Baked Haddock
Wild Caught North Atlantic Haddock…two filets, topped with buttery Parmesan crumb topping, baked and presented with wild & brown rice
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Pesto Pasta with Fresh Roma Tomatoes and SarVecchio
Fettuccini tossed with a sauce made using fresh basil, Parmesan, *pine nuts, garlic, and olive oil then topped with Wisconsin’s U.S. Champion Parmesan cheese (*Pine nuts are part of the pureed pesto sauce)
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Pleasant Ridge “Reserve” on Organic Spring Greens
World Champion Wisconsin Artisan Cheese, fresh strawberries, toasted pecans, and Vidalia Onion Peppercorn dressing on the side
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Pork Tenderloin with Butternut Squash Ravioli and Wild Apple Cream
Pan seared and roasted to medium, served with “Van Gogh Wild Appel Vodka” cream sauce
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Pot Roast of Veal with Root Vegetable Mash and Demi Glacé
Slices of tender Wisconsin Provimi veal paired with our signature blend of potato, parsnip, rutabaga, and carrot
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Premium Toppings
Nueske’s applewood smoked bacon, Italian sausage, pepperoni, Canadian bacon, chicken breast, roasted red pepper, anchovies, Hook’s artisan Blue cheese, extra cheese
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Prime Rib au Jus with Garlic Butter Shrimp
Ten ounce cut served with five large shrimp and steamed red potatoes (Spice it up…Have it blackened)
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Prime Rib of Beef au Jus
Seasoned ribeye, slow roasted, done to your liking and presented with a baked potato (10 oz, 14 oz, 20 oz) (Spice it up…Have it blackened)
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Pulled Pork Quesadilla
Flour tortilla filled with our own slow-roasted pulled pork, barbecue sauce, roasted corn, bell peppers, green onions, and WI Carr Valley Applewood Smoked Cheddar cheese, side of sour cream
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Riverstone Salad
Romaine, leaf, and iceberg lettuce, with tomato, cucumber, carrot, red onion, sesame buds (Small Riverstone salad may be added to any entrée) (Add a side of Hook’s artisan Blue cheese crumbles) Dressings on the side…cranberry, balsamic, or fat free raspberry vinaigrette, Vidalia onion peppercorn, ranch, French, 1000 Island, Blue cheese, fat free Italian, vinegar & oil
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Ronaldo’s Enchiladas
Seasoned ground beef rolled inside two flour tortillas, covered with enchilada sauce then baked with Wisconsin Cheddar & Monterey Jack cheese; served with lettuce, pico di gallo and sour cream (Add guacamole 2 oz.)
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Specialty Pizza - Meat & More Meat!
Italian sausage, pepperoni, Canadian bacon, and Nueske’s applewood smoked bacon
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Specialty Pizza - Mediterranean Vegetarian
Spinach, black olive, basil, green pepper, mushroom, tomato, and onion
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Spicy Creole Farfalle
Bowtie Pasta with Andouille Sausage, shrimp, and chicken in Tabasco-spiked creamy tomato sauce, garnished with SarVecchio Parmesan cheese
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Spinach Salad with Hot Bacon Dressing
Fresh Spinach topped with crisp Nueske’s bacon, tomato, sliced mushrooms, Swiss cheese and red onion, dressing on the side
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Steak Stroganoff
Ribeye steak simmered in a creamy mushroom sauce, tossed with bowtie pasta
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Stone Tavern BBQ Pulled Pork
Slow roasted in house, blended with smoky barbeque sauce, served on a pretzel roll with coleslaw and fries
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Sweet Potato Fries
Crispy fried and served with a dipper of Sweet Chili Sauce
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Tavern Fried Chicken
Four pieces, dredged in light breading and pressure fried with Yukon Gold mashed potatoes and chicken gravy on the side (Sorry, not available on Fridays)
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The Riverstone…Gluten-Free
Wisconsin Grass-fed, Certified Organic 1/3 lb. Ground Chuck…Two patties, seasoned, grilled and served on demi glacé with Yukon mash and fresh steamed vegetable
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To any salad, add…
Sautéed shrimp (5) Grilled chicken breast (5 oz)
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Tomato Basil Chicken on Steamed Spinach “gluten free”
Grilled chicken breast topped with Wisconsin Provolone and warm tomato-basil relish, served with SarVecchio Parmesan risotto and tomato cream sauce on the side (Add Neuske’s bacon)
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Toppings
Fresh mushroom, green pepper, onion, diced tomato, spinach, basil, garlic, pineapple, jalapeno, black olive
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Traditional Fettuccini Alfredo
Wisconsin SarVecchio Parmesan cream sauce with garlic, tossed with fettuccini
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Traditional Mac N’ Cheese
An old favorite
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Veal Wellington with Mushroom Duxelle and Carr Valley Benedictine
Provimi veal pot roast with creamy Wisconsin artisan cheese and mushroom Marsala filing, wrapped in puff pastry, baked and presented on demi glacé with root vegetable mash
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Wild Alaskan King Salmon on Cedar Plank
8-10 oz. filet, roasted and presented on a Yukon Jack soaked cedar plank, with wild and brown rice and Yukon orange sauce (Spice it up…Have it blackened)
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Wisconsin Artisan Cheese Board
Five unique cheeses from the milk of cows, sheep, and goats served with crackers and fruit
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Wisconsin Beer Battered Onion Rings
Served with ranch for dipping
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Wisconsin Ethnic Sausages with Potato, Apple, Onion, Bacon Sauté and Kraut
A selection of different sausages from our state’s finest sausage makers
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Wisconsin Juusto (oosto)
Oven baked mild buttery cheese from Pasture Pride Cheese, Cashton…with the taste of warm toasted bread, served with Wisconsin maple syrup and warm lingonberry dippers
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Wisconsin MacFArlane Pheasant on Crimini Mushroom Sauce
Seared, roasted skin-on breast served with steamed red potatoes
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Wisconsin Mozzarella Logs
Beer battered cheese sticks, fried and served with marinara sauce for dipping
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Wisconsin Wild Rice and Corn Chowder
A creamy vegetarian soup made with nutty wild rice, carrots, celery, onion, and sweet corn
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