River Cat Grill

Name: River Cat Grill
Address: 148 Rowayton Ave., 06853, CT, 06853
Telephone: 203-854-0860

148 Rowayton Ave., Rowayton, CT 06853, US

• Monday: 5:30PM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:30PM •Saturday: 11:30AM-10:30PM •Sunday: 11:30AM-9:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH

BRUNCH ENTREES

Traditional Eggs Benedict

with homefries & fresh fruit

Smoked Salmon Benedict

two poached eggs & smoked salmon served over cracked black pepper-cheddar biscuit with lemon hollandaise, homefries & fresh fruit

Huevos Rancheros

two eggs over easy with refried beans, guacamole, fresh salsa, sour cream & pico de gallo served in a crispy tortilla with melted pepperjack cheese

Fresh Blueberry Pancakes

served with fresh fruit & vermont maple syrup choice of applewood smoked bacon or breakfast sausage

Traditional Cinnamon French Toast

topped with cinnamon-apple & raisin compote served with fresh fruit & vermont maple syrup choice of applewood smoked bacon or breakfast sausage

Canadian Bacon, Egg & Cheese Wrap

rolled in a soft flour tortilla with chopped tomato served with homefries & fresh fruit

RCG Steak & Eggs

scallion-cheddar cheese scrambled eggs & grilled hanger steak served with homefries & fresh fruit

LUNCH

APPETIZERS

Wild Mushroom & Roasted Garlic Soup

Roasted Tomato & Fennel Soup

with parmesan cheese twists

Spinach, Artichoke & Cheese Dip

served with flat bread chips

Deep Fried Almond Scented Calamari

served with lemon-caper dipping sauce

Crispy Tuna Roll

nori wrapped “sushi grade” yellowfin tuna served rare with radish sprout salad & ponzu dipping sauce

Mini Chicken Quesadillas

marinated chicken, salsa, guacamole, pepperjack cheese & sour cream

Sauteed Steak Tidbits

with garlic-herb croutons & stilton-truffle dipping sauce

Blue Stilton, Seckle Pear & Endive Salad

with frisee, mache & spiced pecans tossed in an honey-fennel dressing

Roasted Beet Salad

over mesclun greens tossed with fennel, capra goat cheese, toasted walnuts, orange segments & walnut vinaigrette

House Field Greens

select mixed greens, carrots, jicama, cucumber, tomato & apple balsamic vinaigrette

FLAT BREADS

RCG Flatbread

ricotta, roasted tomato, rosemary & mozzarella

RCG Flatbread with Fennel Sausage

ricotta, roasted tomato, rosemary & mozzarella

ENTREE SALADS

Asian Beef Salad

asian style marinated beef served medium rare with sesame seeds over a salad of baby spinach, carrots, sliced jicama, mango, crispy wontons and a red chili vinaigrette

Macadamia Nut Crusted Chicken

with field greens, baby arugala, endive, granny smith apples, baby green beans, dried cherries gorganzola cheese, and a raspberry vinaigrette

Traditional “Ty Cobb”

with avocado, roasted corn, chopped bacon, tomato, gorgonzola cheese & hard boiled egg over mixed field greens tossed with red wine-herb vinaigrette

Shrimp & Vegetable Spring Rolls with Thai Lettuce Salad

coconut-citrus dressing & spicy mango-red chili dipping sauce

PASTAS

Portobella & Asiago Ravioli

with grilled asparagus, sun-dried tomato & truffle butter

Cavatelli

with spicy italian sausage, red bell peppers & organic plum tomato-basil sauce topped with ricotta cheese

Pasta du Jour

changes daily

SWIMMERS & SHELLFISH

Ginger Sesame Crusted Salmon

with red miso vinaigrette, sprout salad & wasabi scented whipped potatoes

Angel Hair Pasta & Shrimp

fresh basil, tomato, caramelized fennel, shallots & garlic served in white wine-herb butter broth topped with feta cheese

Blackened Jumbo Sea Scallops

over a himalayan red rice, butternut squash, scallion & toasted pecan pilaf with an orange-onion marmalade

MEATS & POULTRY

Nathan’s Housemade Meatloaf

served with wild mushroom demi glaze, parsley whipped potatoes, cream spinach and red onion jam

Beef Stir-Fry

haricots verts, shiitake mushrooms, red pepper, jasmine rice & ginger-soy glaze

Shepherd’s Pie

ground & diced lamb, carrots, peas, butternut squash, onion, celery & tomato-herb demi glaze with potato puree crust

Chicken Pot Pie

baked with puff pastry, wild mushrooms, yukon gold potatoes, baby leeks, peas, carrots & herb-cognac sauce

BURGERS & SANDWICHES

RCG Burger

with gorgonzola cheese, caramelized onions, sauteed mushrooms, lettuce & tomato

Grilled Vermont Burger

white vermont cheddar cheese, applewood smoked bacon, lettuce, tomato & onion

RCG Cheese Steak Wrap

thinly sliced sauteed steak, roasted red peppers, mushrooms & white cheddar cheese rolled in a flour tortilla with caramelized onions & garlic aioli

River Cat B.L.T.

with white vermont aged cheddar cheese, avocado, applewood bacon & mayonnaise on country white toast

Fresh Oven Roasted Turkey Wrap

rolled in lavash bread with cranberry relish, homemade stuffing, swiss cheese, lettuce, tomato & mayonnaise

Grilled Chicken, Avocado & Roasted Red Pepper

with avocado, pepperjack cheese, lettuce & tomato rolled in a soft flour sun-dried tomato tortilla with a cumin mayonnaise

DESSERTS

Tahitian Vanilla Bean Crème Brûlée

Warm Valrhona Chocolate Cake

topped with tahitian vanilla ice cream, warm caramel & chocolate sauces | please allow 15 minutes

Carrot Cake

with fresh whipped cream & caramel sauce

Warm Pineapple Upside Down Cake

with candied pecans & butter pecan ice cream

Summer Lemon Tart

with blueberry compote & fresh whipped cream

Warm Ginger-Pear Tart

with vanilla ice cream

DINNER

APPETIZERS

Wild Mushroom & Roasted Garlic Soup

Roasted Tomato & Fennel Soup

with parmesan cheese twists

Beef Carpaccio

with capers, red onion, shaved parmesan reggiano, extra virgin olive oil & baby arugula

Lobster Mac n’ Cheese

baked macaroni with lobster, grafton cheddar & reggiano parmesan

Spinach, Artichoke & Cheese Dip

served with flat bread chips

Shrimp & Vegetable Spring Rolls

with spicy mango-red chili dipping sauce

Deep Fried Almond Scented Calamari

served with lemon-caper dipping sauce

Crispy Tuna Roll

nori wrapped “sushi grade” yellowfin tuna served rare with radish sprout salad & ponzu dipping sauce

Prince Edward Island Mussels & Frites

simmered in white wine with chorizo sausage, grape tomatoes, green onions & fresh herbs served with a roasted garlic cream sauce & cripsy pommes frites

Mini Chicken Quesadillas

marinated chicken, salsa, guacamole, pepperjack cheese & sour cream

Sauteed Steak Tidbits

with garlic-herb croutons & stilton-truffle dipping sauce

Thai Lettuce Salad

napa cabbage, jicama, cilantro, mango, roasted peanuts & coconut-citrus dressing

Blue Stilton, Seckle Pear & Endive Salad

with frisee, mache & spiced pecans tossed in an honey-fennel dressing

Roasted Beet Salad

over mesclun greens tossed with fennel, capra goat cheese, toasted walnuts, orange segments & walnut vinaigrette

House Field Greens

select mixed greens, carrots, jicama, cucumber, tomato & apple balsamic vinaigrette

FLAT BREADS

RCG Flatbread

ricotta, roasted tomato, rosemary & mozzarella

RCG Flatbread with Fennel Sausage

ricotta, roasted tomato, rosemary & mozzarella

ENTREE SALADS

Asian Beef Salad

asian style marinated beef served medium rare with sesame seeds over a salad of baby spinach, carrots, sliced jicama, mango, crispy wontons and a red chili vinaigrette

Macadamia Nut Crusted Chicken

with field greens, baby arugala, endive, granny smith apples, baby green beans, dried cherries gorganzola cheese, and a raspberry vinaigrette

Traditional “Ty Cobb

with avocado, roasted corn, chopped bacon, tomato, gorgonzola cheese & hard boiled egg over mixed field greens tossed with with red wine-herb vinaigrette

Thai Combo Salad

napa cabbage, jicama, cilantro, mango, roasted peanuts & coconut-citrus dressing with shrimp-veggie spring rolls, crispy tuna roll, ponzu dipping sauce & mango-red chile dipping sauce

PASTA

Angel Hair Pasta & Shrimp

fresh basil, tomato, caramelized fennel, shallots & garlic served in white wine-herb butter broth topped with feta cheese

Portobella & Asiago Ravioli

with grilled asparagus, sun-dried tomato & truffle butter

Cavatelli

with spicy italian sausage, red bell peppers & organic plum tomato-basil sauce topped with fresh ricotta cheese

SEAFOOD

Ginger Sesame Crusted Salmon

with orange miso vinaigrette, sprout salad & wasabi scented whipped potatoes

Pistachio Crusted Sea Scallops

served with brussels sprouts, chestnuts, bacon and dijon mustard beurre blanc

Pan Roasted Red Snapper

with lobster-basil potato cake, wilted spinach and charred tomato vinaigrette

MEAT & POULTRY

Gorgonzola Crusted Filet of Beef

with a spinach, potato & onion gratin, grilled asparagus, crispy onion grass and green peppercorn-cognac sauce

Grilled Hanger Steak

pan roasted yukon gold potatoes, mushrooms & cipollini onion hash, butter poached fava beans, crispy onion grass & cabernet-demi glaze

Lemon-Herb Rubbed Amish Chicken

roasted semi-boneless half chicken served with himalayan red rice, butternut squash, scallion & toasted pecan pilaf, garlic broccoli, & natural thyme pan jus

Braised Beef Short Ribs

with red burgundy wine jus, baby carrots & creamy wild mushroom-stilton cheese risotto

Mustard & Thyme Cured Pork Chop

pan roasted, served with sauteed shaved brussel sprouts and roasted apple, butternut squash mashed potatoes and chive-mustard cider sauce

BURGERS & SANDWICHES

RCG Burger

with gorgonzola cheese, caramelized onions, sauteed mushrooms, lettuce & tomato

Grilled Vermont Burger

white vermont cheddar cheese, applewood smoked bacon, lettuce, tomato & onion

RCG Cheese Steak Wrap

thinly sliced sauteed steak, roasted red pepper, mushrooms & white cheddar cheese rolled in a flour tortilla with caramelized onions & garlic aiol

DESSERTS

Tahitian Vanilla Bean Crème Brûlée

Warm Valrhona Chocolate Cake

topped with tahitian vanilla ice cream, warm caramel & chocolate sauces | please allow 15 minutes

Carrot Cake

with fresh whipped cream & caramel sauce

Warm Pineapple Upside Down Cake

with candied pecans & butter pecan ice cream

Summer Lemon Tart

with blueberry compote & fresh whipped cream

Warm Ginger-Pear Tart

with vanilla ice cream