Rivers Club

Acapulco Style Shrimp Cocktail

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

Grilled New York Strip

Roasted fingerling potatoes, wilted spinach and grape tomatoes

Robert Mondavi Private Selection, Pinot Noir, 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