Menus


14tWonderful food starts with a talented chef, and Bill Klein is one of the finest young chefs around.

Bill began his training at age 21 while working at River House under inkeeper Gayle Winston. His palate was extraordinary, and she encouraged him to broaden his culinary horizons. He left River House and embarked on his journey of discover that led him full circle.

First stop: the New England Culinary School in Vermont, where he earned his culinary arts degree as a protégé of Madeline Kamman. The world-renowned chef, restaurateur and author of The World-Famous Chef, she sparked Bill’s interest in methods of traditional French cooking.

To become expert in French cooking, of course, demands training in France, so Bill went abroad to work with some of the best.

His teachers read like a who’s who of French cuisine: Chefs Jacques and Laurent Pourcel, twins who had just been named the best new chefs in France; Chef Antoine Westermann, who has held the highest Michelin rating for more than 25 years; and Chef Didier Clement, a L’Hotel de Lion d’Or.

Bill returned to the United States after a year, but his training was far from finished. Gary Danko recruited him for the opening of Restaurant Gary Danko in San Francisco, which the James Beard Foundation named the best new restaurant in America that year. Bill was part of the team that prepared the James Beard Foundation Dinner in New York.

Bill then went to work for Ron Siegel, the first American to win the Iron Chef competition, to revamp a struggling San Francisco restaurant called Masa’s. Within months, Masa’s had won the coveted four-star designation by San Francisco restaurant critic Michael Bauer.

Now Bill was ready to return to Grassy Creek and the kitchen at River House.

“My time in France taught me so much about technique and style,” Bill says, “and working in San Francisco showed me what serious cooking in the U.S. is all about.”

But despite his level of training, Bill never forgets that his creations are meant first and foremost for the diners—many of them repeat customers—and he always tries to leave them relaxed, peaceful and content.

For more info visit: http://riverhousenc.com

Connect with us on the following:


Bookmark and Share

Advertisements

dishes

F i r s t   C o u r s e

Black Tiger Shrimp
shaved fennel and citrus salad, saffron vinaigrette

Duck Confit
French lentils, braised endive, bacon

Marinated Tuna Tartare
wakame, cucumber sorbet, wasabi oil


Arugula Salad
pecorino romano, croutons, roasted red pepper vinaigrette

diningrm

M a i n   C o u r s e

 

Marinated Lamb Loin
roasted eggplant, shiitake mushrooms, sautéed spinach,
Asian pear chutney

Alaskan Halibut
fingerling potatoes, leeks, micro herbs

Filet Mignon
reggiano risotto, Maine crab, asparagus, bordelaise


Breast of Chicken
baked polenta, mushroom ragout, haricots verts, tomato confit, tapenade

For more info visit: http://riverhousenc.com/
 

Find us on the following:

facebook twitter_logo youtube

Bookmark and Share

Open Friday and Saturdays for dinner in April 2011. Open on Sunday also starting with our first Sunday Salon on April 24 (and through May).

For June, July and August, we will be open Wednesday, Thursday, Friday, Saturday and Sunday.

September, October and November – Thursday, Friday, Saturday and Sunday.

Open Thanksgiving – 1 PM & 3 PM seatings

December – Friday and Saturday except Christmas Eve and Christmas Day.

On Sundays, our Salon begins at 4:00 PM. Following the entertainment, a four-course Chef’s-choice menu is served at 6:00 PM. Please check the Calendar.

All seatings are by reservation. (336) 982-2109

Note: We are happy to open at other times for private parties of 20 or more. Rooms and breakfast available at all times.

River House

F i r s t   C o u r s e

Black Tiger Shrimp
shaved fennel and citrus salad, saffron vinaigrette
12

Duck Confit
French lentils, braised endive, bacon
10

Marinated Tuna Tartare
wakame, cucumber sorbet, wasabi oil
12

Arugula Salad
pecorino romano, croutons, roasted red pepper vinaigrette
8

M a i n   C o u r s e

Marinated Lamb Loin
roasted eggplant, shiitake mushrooms, sautéed spinach,
Asian pear chutney
26

Alaskan Halibut
fingerling potatoes, leeks, micro herbs
27

Filet Mignon
reggiano risotto, Maine crab, asparagus, bordelaise
32

Breast of Chicken
baked polenta, mushroom ragout, haricots verts, tomato confit, tapenade
22

D e s s e r t

Bread Pudding
brandied currants, caramel sauce, crème anglaise

Zinfandel Berries
fresh berries tossed in a red zinfandel and lavender honey reduction, served with basil ice cream

Trio of Sorbets
strawberry red wine, pineapple-star anise, coconut

Vanilla Bean Crème Brûlée
10

On other evenings the chef may offer:

1st
Maine Lobster, ricotta gnocchi, shallot cream, micro herbs
Chilled Tomato Soup, cucumber sorbet, cilantro oil
Asparagus Salad, toasted almonds, ricotta salata, lemon balsamic vinaigrette
Heirloom Tomato Salad, goat cheese, shallots, basil oil
Baked Parmesan Polenta, mushroom ragout, micro arugula, tapenade
Roasted Butternut Squash Soup, duck confit, chestnuts, brown sage butter
Cauliflower Soup, lemon crème fraîche, caviar, curry oil

Main
Marinated Breast of Duck, sweet potatoes, Asian pear chutney, shiitake mushrooms
Seared Yellowfin Tuna, sake-poached salsify, spinach, spiced carrot purée
Filet Mignon, lobster risotto, asparagus, morel mushrooms, bordelaise
Grilled Kuraboto Pork Loin, cumin potato cake, haricots verts, shallot jus
Maine Scallops, cauliflower and mushroom ragout, red wine-braised short ribs
Spinach Ravioli, parmesan, ricotta, goat cheese, toasted walnuts, brown butter
Linguini, asparagus, porcini mushrooms, truffled vinaigrette

Desserts
Hazelnut Panna Cotta, hazelnut praline, caramel sauce
Molten Chocolate Cake, vanilla ice cream, caramel
Chocolate Walnut Tartlette, mint syrup, salted caramel ice cream
Apple Tarte Tatin, almond cream, crème fraîche ice cream, apple jus
Maple Crème Brûlée
Red Wine-Poached Pear, pistachios, mascarpone, red wine essence
Chocolate Bourbon Cake, mint julep ice cream

It all depends. By the way, breakfast is pretty good, too!

For more info visit: http://riverhousenc.com/

Find us on the following:

facebook twitter_logo youtube

Bookmark and Share