Welcome to Riverstone . . . welcome to our neighborhood!
Dinner daily 5 - 10 . . . Tavern open at 4:30
"Come in to our kitchen Sunday Brunch" 10:00 - 1:00
MAIN DISHES from Riverstone's Chefs
Enjoy Artisan hearth breads with roasted garlic grapeseed oil or butter. Large plate entrees complimented by fresh steamed vegetables . . . add a Riverstone salad or soup ala carte.
Walleye "Shore Lunch"
. . . an Eagle River Guide’s Tradition. Walleye filet from the northern waters, lightly breaded and pan-grilled . . . presented with wild and brown rice 22.
Wild Alaskan King Salmon on Cedar Plank with Yukon Orange Sauce
8 - 10 oz. filet, roasted and presented on a Yukon Jack soaked cedar plank, with wild and brown rice 26.
Halibut Au Poivre with Warm Tomato Basil Chutney
Wild caught Alaskan halibut 8-10 oz. filet, sprinkled with crushed black peppercorns, baked and placed atop angel hair pasta on fresh tomato sauce 26.
Wisconsin Fish Fry
Arctic cod dipped in beer batter, deep-fried and served with tavern fries and slaw 10.
Shrimp Sauteed in Garlic Butter
Seven large tiger shrimp with lemon, seafood sauce and baked potato 19.
Citrus Glazed Breast of Duck on Lingonberry Sauce
An oven-roasted boneless duck breast with wild and brown rice and a sweet Scandinavian sauce 21.
Chicken Breast, Spinach, and Goat Cheese En Croute (wrapped in puff pastry)
On tomato cream sauce, served with steamed red potatoes 18.
Tavern Fried Chicken
Four pieces, dredged in a light breading and pressure fried, red skin mashed potatoes and chicken gravy on the side 12.50.
Pork Tenderloin with Butternut Squash Ravioli in Wild Apple Cream
Medallions, pan seared to medium for optimum succulence and served with "Van Gogh Wild Appel Vodka" sauce 21.
Pecan and Honey Encrusted Pork Loin on Cider Sauce
Slices of lean pork, sauteed and served with bourbon sweets, and steamed red potatoes 19.
Beef Tenderloin on Sauces Pinot Noir, and Brie Blanc
8 oz. filet, grilled and paried with rustic mashed potatoes, a red wine sauce and white Brie cheese sauce 29.
New York Strip with Basil Butter
Angus 12 oz. cut, grilled and topped with compound butter, served with a baked potato 26.
Flat Iron Steak with Twin Potatoes
(10 oz.) Grilled, sliced, and presented on beef demi glace with rustic mashed potatoes, and root vegetable mash 16.
Slow Roasted Prime Rib au Jus
Ribeye of beef rubbed with just the right seasonings, done to your liking and presented with a baked potato 14 oz. 23. 20 oz. 29.
Slow Roasted Prime Rib of Beef au Jus with Garlic Butter Shrimp
10 oz. cut of prime rib with five large shrimp and baked potato 24.
Pot Roast of Veal with Root Vegetable Mash and Natural Jus Reduction
Slices of tender Wisconsin veal paired with an earthy blend of potato, parsnip, rutabaga, and carrot 18.50.
Veal Wellington with Mushroom Duxelle and Benedictine
Tender roasted veal with a creamy artisan cheese and mushroom Marsala filling, wrapped in puff pastry, baked and presented on veal demi glace with red potatoes 21.
Mediterranean Style Lamb with Tomato Herb Couscous
Two 5 ounce chops rubbed with garlic, and rosemary, then pan-seared and roasted to medium rare 24.
Ethnic Sausages with Steamed Red Potatoes & Kraut
A selection from Wisconsin’s finest sausage makers 14.50.
North Country Baby Back Ribs
Tender pork ribs, slow-roasted and basted with a slightly sweet and smoky sauce, served with baked potato - Half rack 16. Full rack 22.
~ Pasta and Stir Fry served as listed. ~
Chicken, Roasted Red Peppers, Spinach, and Prosciutto with Farfalle Bowtie pasta with a creamy Asiago sauce 16.
Pasta Florentine with Chicken and Stravecchio
Angel hair tossed with chicken, grape tomatoes, spinach, basil-garlic butter, and a touch of lemon, finished with Stravecchio Parmesan 16.
Sauteed chicken 3. or sauteed shrimp (4) 6. can be added to any of the following.
Fresh Vegetable Sauté with Whole Wheat Fettuccini
Roma tomatoes, zucchini, summer squash, roasted red peppers, and red onion, sauteed with garlic grapeseed oil and pasta 12.
Butternut Squash Ravioli Florentine with Artisan Blue and Walnuts
Sweet pasta with spinach and nuts in a creamy blue cheese sauce 17.
Crisp-Tender Stir-Fry
Fresh vegetables quickly tossed over our 900 degree cooktop then flavored with zingy sauce and served with steamed white rice 9.95.
Fajita Feast
With grilled red and yellow onions, green peppers, and tomatoes, served sizzling on a hot skillet with a side plate of cheese, lettuce and pico di gallo, warm flour tortillas, and sour cream 10.95.
For Little Log Rollers
"Lil’ Chicken" chicken tenders & fries 7.
Plain Quesadilla large tortilla folded over melted cheese 6.
Bowties n’ Cheese an update of mac n' cheese 6.
Bowties n’ Sauce a new twist on spaghetti 6.
Bowties n’ Butter plain, just the way you like it 5.
"Lil’ Fish" 2 piece fish and fries 7.
Sunday Riverstone Brunch 10:00 - 1:00.
Join us in our exhibition kitchen for freshly made foods! Salads, pastries, breakfast items, prime rib, and countless other entrees . . . plus our extravagant desserts and chocolate fountain!
Adults $13.95 Children (6 - 12) $8.95 Under 6 no charge.
