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The River Cafe

  • $$$$$
  • American (New)
  • 1 Water St, Brooklyn NY11201 40.703611 -73.994851
  • (At Old Fulton St)
  • click map to interact google maps
  • (718) 522-5200
  • 0

Lunch

Appetizer

Smoked Salmon thinly sliced scottish salmon, house smoked over fruitwood, fresh dill and cucumber raita, spiced crisp lentil wafers   15.00
Sea Scallop lightly poached, served with citrus, soy, asian pear, jicama and coriander ice   15.00
Beau Soleil Oysters on the half shell with shaved lemon and cracked pepper granité   15.00
topped with california sturgeon caviar, additional   22.00
Rainbow Trout lightly brined and smoked, fresh horseradish, sunburst farms trout caviar, baby cress, port pickled onion   15.00
Butter Leaf Salad burrata cheese, romesco, white balsamic vinegar, heirloom cherry tomato   15.00
Foie Gras Two Ways classic pressed terrine with caramelized fig and banyuls wine poached roulade with coffee, date and almond crust   18.00
Octopus char-grilled portuguese octopus, eggplant caponata, raisin - fennel crisps, lemon and olive oil vinaigrette   15.00
Yellowfin Tuna Tartare hand cut with avocado, mild wasabi and cucumber salad, chili oil and sea salt, toast points   16.00
Asparagus Soup spring morel mushroom flan, pea tendrils, fresh herbs   15.00
Warm Goat Cheese And Potato Terrine roasted local beets, aged sherry vinegar, olive oil, toasted walnut dust   13.00
Petrossian Caviar royal white ‘transmontanus’ sturgeon, traditional garniture, toast points, tiny corn pancakes  (per oz) 85.00

Main Course

Shellfish Duet "bee gee" shrimp with green garlic and herbs, maryland crabcake with fresh mango, lime and avocado   29.00
New York Cut Sirloin charcoal grilled 14 oz aged niman ranch steak, red wine-mushroom marmalade, hand cut steak fries, blue cheese fondue   30.00
Amish Chicken tender breast pan roasted with pancetta, cornbread and confit giblet stuffing, caramelized onions, sweet pea sauce   23.00
Lobster And Lobster rock lobster tail, green beans, sugar snaps, saffron chick peas, maine lobster and black truffle grilled cheese sandwich   30.00
Scottish Salmon wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower   24.00
Crisp Duck Breast truffle honey and fennel pollen glaze, duck leg and potato croquette, organic carrots, julienne bok choy   25.00
Branzino Fillet mediterranean sea bass, chorizo sausage and shrimp "stuffing", smoked tomato petals, petite zucchini, charred lemon confit   26.00
Fresh Market Fish grilled artichoke purée, poached artichoke hearts oven dried tomato and verjus beurre blanc sauce   28.00

 

Three Course Dinner $100

Six Course Chef's Signature Tasting Menu $135.

Participation Of The Entire Table Is Requested.

Appetizer

Sea Scallop lightly poached, served with citrus, soy, asian pear, jicama and coriander ice   
Wagyu Steak Tartare hand cut kobe style beef prepared tableside with quail egg yolk, cognac gelée, traditional garnish and toast points   
Foie Gras Two Ways classic pressed terrine with caramelized fig and banyuls wine poached roulade with coffee, date and almond crust   
paired with a tasting of 2007 chateau petit vedrines sauternes, add   4.50
Sautéed Hudson Valley Foie Gras tri star strawberry and caramelized spring onion crêpe, toasted pistachio, strawberry gastrique   
Wild Rock Lobster ruby red grapefruit, fresh hearts of palm, citrus vinaigrette   
Butter leaf Salad burrata cheese, romesco, white balsamic vinegar, heirloom cherry tomato   
River Café Oysters beau soleil oysters glazed with lemon - pepper hollandaise, caramelized onions, smokey bacon and wild sturgeon caviar   
Rabbit And Dumplings braised rabbit in natural juices, pan fried rabbit loin, garden pea sauce, homemade brooklyn ricotta cheese dumplings   
Asparagus Soup spring morel mushroom flan, pea tendrils, fresh herbs   
Yellowfin Tuna seared rare with foie gras stuffing, burgundy black truffle vinaigrette, italian bacon, sweet roasted onion froth   
Rainbow Trout lightly brined and smoked, fresh horseradish, sunburst farms trout caviar and crème fraiche timbale, warm corn blinis   
Petrossian Caviar royal white ‘transmontanus’ sturgeon, traditional garniture, toast points, tiny corn pancakes  (per oz) 85.00

Main Course

Organic Chicken Breast pan roasted amish chicken with american prosciutto, corn bread and confit giblet stuffing, sautéed spinach leaves and madeira wine reduction   
Crisp Duck Breast white truffle honey and fennel pollen glaze, duck leg and potato croquette, organic carrots, julienne bok choy   
Prime New York Strip Steak dry aged, one pound, charcoal grilled, red wine mushroom marmalade, russet and sweet potato gratin with blue cheese fondue  suppl 7.00
Colorado Rack Of Lamb house cured lamb merguez sausage, golden fondant potatoes, mint and mustard seed glaze, lamb jus   
Scottish Salmon wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower   
American Red Snapper artichoke purée, poached artichoke hearts tomato, lemon, and verjus vinaigrette   
Chilean Turbot Fillet crisp crabmeat and zucchini fritter, patti - pan squash, yuzu citrus - ginger vinaigrette   
Maine Lobster Special prepared with savory seasonal favorites   
Vegetarian spinach and soft egg ravioli, exotic mushrooms, parmigiano reggiano trio of vegetables: cauliflower, artichoke, carrots   
Branzino Fillet mediterranean sea bass, chorizo sausage and shrimp 'stuffing', smoked tiny vine tomatoes, petite zucchini, charred lemon confit   

 

Brunch $55

Appetizer

Smoked Salmon house smoked over fruitwood, fresh dill and cucumber raita, crispy cumin wafers   
Wagyu Steak Tartare kobe style beef, hand cut and prepared tableside with quail egg yolk, cognac gelée, traditional garnish and toast points   
Smoked Rainbow Trout fruitwood smoked with horseradish crust, house baked mini bagel sunnyside quail egg, baby cress, trout caviar sauce   
Butter leaf Salad burrata cheese, romesco, white balsamic vinegar, heirloom cherry tomato   
Seafood Trio crispy shrimp with key lime vinaigrette, ahi tuna with wasabi and avocado, maine lobster dumpling with sesame, citrus sauce   
Beau Soleil Oysters chilled on the half shell with shaved lemon - pepper granité   
topped with royal sturgeon caviar, additional   18.00
Sea Scallop lightly poached, served with citrus, soy, asian pear, jicama and coriander ice   
Foie Gras Two Ways classic pressed terrine with caramelized fig and banyuls wine, poached roulade with coffee, date and almond crust  supp 5.00
Crab And Coconut Bisque creamless aromatic soup with poached maine crab meat coconut milk, lemongrass, and thai basil   
Petrossian Caviar royal white ‘transmontanus’ sturgeon, traditional garniture, toast points, tiny corn pancakes  (per oz) 90.00

Main Course

Gianduja Pancakes* (also available as an appetizer) with milk chocolate and caramelized hazelnuts or simply served with vermont maple syrup   
Belgian Style Six Grain Waffle* bruléed bananas, tahitian vanilla bean frozen yogurt   
Poached Eggs Benedict griddled brioche, canadian bacon, russet potato, sage and caramelized onion hash, tangerine hollandaise sauce   
Amish Chicken tender breast pan roasted with pancetta, cornbread and confit giblet stuffing, caramelized onions, sweet pea sauce   
Maine Lobster Omelette sautéed spring onions, roasted mild poblano chili, queso fresco, warm buttermilk biscuit   
Branzino Fillet mediterranean sea bass, chorizo sausage and shrimp 'stuffing', smoked tomato petals, petite zucchini, charred lemon confit   
Scottish Salmon wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower   
Duck Steak And Egg crispy duck breast, coddled duck egg, wild mushroom 'chasseur' sauce, grilled housemade duck and apple sausage   
Niman Ranch Sirloin Steak charcoal grilled with poached farm egg, smoked béarnaise sauce and crispy fondant potatoes  supp 5.00
* Served With Nueske Smokehouse Bacon Or House Smoked Sage Breakfast Sausage.

 

Desserts

Caramelized Apple - Almond Tart thinly sliced apples over a layer of frangipane and puff pastry, vanilla ice cream, green apple sorbet   
Hot Soufflé lime soufflé, candied coconut flakes, coconut anglaise (made to order; please allow a few minutes)   
Goat Cheese Cheesecake meyer lemon mousseline "crepe dentelle", meyer lemon - rosemary sorbet   
Chocolate Marquise Brooklyn Bridge handmade chocolate with brooklyn "black and white" ice cream soda, richter’s raspberries   
Madeira Tasting 5 year old verdelho, 10 year old bual, 10 year old malmsey each paired with petite sweets  supp 20.00
Coffee Caramel Parfait salted caramel chantilly, espresso caramel sauce   
Chocolate Sticky Toffee Cake pistachio ice cream sandwiched between dark chocolate cookies, butterscotch sauce, ronnybrook farm whipped cream   
Sorbet Plate pineapple sorbet, orange sorbet, buttermilk sorbet, pineapple - mint salad, grains of paradise tuile   
An Assortment Of Traditional Fresh Ice Cream Is Available On Request

Cheese Plate $15

Supp.

Italy, La Tur goat, sheep, and cow’s milk   
United States, Cypress Humboldt Fog goat’s milk   
United States, Spring Brook Tarentaise Aged cow’s milk   
United States, States Jasper Hill Bayley Hazen Blue cow’s milk   
France, Epoisses cow’s milk   
The River Cafe
1 Water St
At Old Fulton St
(718) 522-5200
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