Rivers Club

Acapulco Style Shrimp Cocktail

Poached shrimp, avocado, cucumber, pica de gallo and tomato-lime broth garnished with crispy tortilla strips

Pepper Crusted Pork Chop

Whipped potatoes, brandy and pearl onion pan gravy

Hidden Crush Chardonnay, Central Coast

Greek Salad

Crisp romaine, feta cheese crumbles, kalamata olives, tomatoes, toasted pita croutons and oregano dressing

Mojito Scallops

Pan seared sugar cane skewered mojito marinated sea scallops with pineapple relish served with Chef's choice of vegetable