Menu for Vic's On The River

Lunch
|
Dinner
|
Desserts

Lunch

Appetizers

8.00 Fried Green Tomatoes With goat cheese and tomato chutney

7.00 Pulled Pork Eggroll With BBQ sauce, hot mustard and peach chutney

10.00 Classic Oysters Rockefeller With fresh spinach, smoked bacon, asiago cheese and sambuca

10.00 Crispy Calamari With pickled peppers, citrus chile glaze and feta cheese

10.00 Crab Cake Green tomato chow chow and roasted red pepper aioli

9.00 Award Winning Crawfish Beignets With tabasco syrup

13.00 Lump Crab and Mango Tower With avocado, heirloom tomatoes, lemon aioli and chive vinaigrette

Soups

6.00 French onion soup By the crock, with sweet onions and baby swiss cheese

7.00 Roasted Butternut Squash Bisque With crumbled blue cheese, truffle oil

Salads

9.00 Grilled Chicken and Vegetable Salad Grilled zucchini, grilled squash and artichokes with parmesan cheese, grilled pistou chicken and roasted red pepper vinaigrette Options: Grilled chicken (+4.00) , Grilled salmon (+5.00) , Grilled shrimp (+6.00)

12.00 Grilled Shrimp, Spinach and Arugula Salad Roasted butternut squash, dried cranberries, feta cheese, maple and honey walnuts. Herb white balsamic vinaigrette Options: Grilled chicken (+4.00) , Grilled salmon (+5.00) , Grilled shrimp (+6.00)

12.00 Crobb Salad Lump crab over baby mixed greens with apple wood smoked bacon, goat cheese, pineapple, tomato and cucumber. Creamy citrus vanilla dressing Options: Grilled chicken (+4.00) , Grilled salmon (+5.00) , Grilled shrimp (+6.00)

6.00 Romaine Caesar Salad Parmesan cracker, buttermilk croutons and white anchovies Options: Grilled chicken (+4.00) , Grilled salmon (+5.00) , Grilled shrimp (+6.00)

3.00 Vic's Petite Iceberg Wedge Salad Choice of dressing: vic’s white balsamic vinaigrette, creamy blue cheese, honey mustard and vic’s ranch Options: Grilled chicken (+4.00) , Grilled salmon (+5.00) , Grilled shrimp (+6.00)

Lunch Entrées

13.00 Local Shrimp and Smoked Cheddar Stone Ground Grits With smoked bacon and rosemary barbecue sauce

12.00 Fish Tacos Flaky fish strips, fried and served in soft shell flour tortillas with red cabbage, mandarin orange segments, chipotle cream, black bean salsa and a side of salsa verde. Served with roasted tomato and sweet corn rice pilaf

12.00 Herb Crusted Salmon Roasted potatoes, haricots verts and champagne cream sauce

14.00 Crab Stuffed Wild Georgia Shrimp With lemon herb sauce, grilled asparagus and sweet corn rice pilaf

14.00 Local Fried Shrimp or Oysters with old bay seasoned French fries

12.00 Vic's Meatloaf With vic’s BBQ sauce, haricots verts, rosemary potato croquettes and crispy onions

12.00 Southern Pasta Carbonara With english peas, applewood smoked bacon and gemelli pasta, topped with a fried chicken breast

13.00 Grilled Bistro Filet Yukon potato, carrot and haricot vert hash and a port wine demi-glace

Lunch Sandwiches

8.00 8 Oz. Certified Angus Beef Burger Lettuce, tomato, shaved red onions, and sweet pickles+ baby swiss, cheddar, blue cheese, mushrooms, caramelized onions, or bacon for $0.50 each

9.00 Fried Green Tomato BLT Goat cheese and sun-dried tomato pesto on toasted sourdough

12.00 Savannah Cheese Steak Tenderloin tips, caramelized onions, sautéed mushrooms, swiss cheese and green tomato chow-chow

8.00 Tuscan Roasted Turkey Wrap Tomato marmalade, buffalo mozzarella, baby arugula and basil aioli in a sun dried tomato wrap

9.00 Classic Reuben House cured corned beef, sauerkraut, thousand island dressing and swiss cheese on grilled rye bread

8.00 Fried Chicken Liver Sliders Creole cole slaw on fresh baked yeast rolls with lemon aioli

10.00 Fried Flounder Po Boy With remoulade sauce, leaf lettuce and tomatoes

14.00 Fried Shrimp Po Boy With remoulade sauce, leaf lettuce and tomatoes

12.00 Fried Oyster Po Boy With remoulade sauce, leaf lettuce and tomatoes

Side Items

3.00 Individual Sides

9.00 Build Your Own Plate of Four Items Options: Macaroni and cheese, Smoked cheddar grits, Old bay french fries, Grilled asparagus, Collard greens, Haricots verts

Dinner

Appetizers

8.00 Fried Green Tomatoes With goat cheese and tomato chutney

9.00 Award Winning Crawfish Beignets With tabasco syrup

12.00 Classic Oysters Rockefeller With fresh spinach, smoked bacon, parmesan cheese and sambuca

10.00 Crispy Calamari With pickled peppers, citrus chile glaze and feta cheese

10.00 Crab Cake Green tomato chow chow and roasted red pepper aioli

7.00 Pulled Pork Eggroll With BBQ sauce, hot mustard and peach chutney

8.00 Pan Fried Chicken Livers With country ham, caramelized sweet onions and demi glace pan gravy lump crab and mango tower with avocado, tomatoes, lemon aioli and chive vinaigrette

Soups & Greens

8.00 French Onion Soup By the crock, with sweet onions and baby swiss cheese

7.00 Roasted Butternut Squash Bisque With crumbled blue cheese, truffle oil

8.00 Spinach and Arugula Salad Roasted butternut squash, dried cranberries, feta cheese, maple and honey walnuts, herb white balsamic vinaigrette

6.00 Romaine Caesar Salad With parmesan cracker and white anchovies

Signature Entrées

22.00 Wild Georgia Shrimp and Smoked Cheddar Stone Ground Grits Applewood smoked bacon and rosemary barbecue Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

28.00 Pan Seared Jumbo Scallops Citrus risotto and lemon herb truffle butter Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

28.00 Mixed Seafood Grill Chefs choice of fresh seasonal seafood and sauce, served with grilled asparagus and roasted fingerling sweet potatoes Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

25.00 Pecan Crusted Local Flounder Flash fried with citrus honey butter sauce and house made andouille sausage-potato hash Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

31.00 Pan Seared Grouper A roasted vegetable mélange of parsnips, carrots, brussel sprouts and purple beets finished with a champagne cream sauce Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

28.00 Vic's Jumbo Crab Cakes Parmesan risotto and a roasted red pepper aioli Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

30.00 Grilled Certified Angus Beef Ribeye Wild mushroom bordelaise, rosemary potato croquettes and grilled asparagus Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

30.00 Pan Seared Filet Mignon Blue cheese and port wine sauce, crispy onions, roasted garlic mashed potatoes and sautéed haricots verts Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

30.00 Port Wine Braised Lamb Shank Wild mushroom risotto, sautéed baby carrots, green beans and black mission fig jus Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

27.00 Brie and Wild Mushroom Stuffed Fried Pork Chop Sun-dried tomato gravy, roasted garlic mashed potatoes and haricots verts Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

20.00 Southern Pasta Carbonara English peas, applewood smoked bacon and gemelli pasta. Fried prestige farms organic chicken breast Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

15.00 Southern Meatloaf Crispy onions, sautéed haricots verts, roasted garlic mashed potatoes and glazed with vic’s BBQ sauce Options: Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

19.00 Crispy Fried Wild Georgia Shrimp or Oysters (or a Combination of the Two) Garlic mashed potatoes and asparagus Options: Crispy fried wild georgia shrimp, Oysters, Vic’s white balsamic vinaigrette, Creamy blue cheese, Honey mustard, Vic’s ranch dressing

Evening Sandwiches

11.00 8 Oz. Certified Angus Beef Burger With lettuce, tomato, shaved red onions and sweet pickles Options: Gruyere (+0.15) , Cheddar (+0.15) , Blue cheese (+0.15) , Mushrooms (+0.15) , Caramelized onions (+0.15) , Bacon (+0.15)

11.00 Local Flounder Po’Boy With lettuce, vine ripe tomatoes and homemade remoulade

Build Your Own

4.00 Individual Sides

14.00 Build Your Own Plate of four items Options: Macaroni and cheese, Roasted garlic mashed potatoes, Smoked cheddar grits, Andouille-potato hash, Collard greens, Roasted fingerling sweet potatoes, Sautéed haricots verts, Grilled asparagus, Parmesan risotto

Desserts

8.00 Praline Berry Basket Pecan basket filled with vanilla ice cream, fresh seasonal berries and crème anglaise

8.00 Peach Trio Peach cheesecake with vanilla-honey glaze, peach ice cream and fried peach bread pudding with caramel sauce

6.00 Southern Strawberry Shortcake House baked buttermilk biscuits with macerated strawberries and whipped cream

8.00 Decadent Chocolate Cake Chambord laced chocolate cake covered with rich chocolate ganache with strawberry coulis and salted almond and chocolate brittle

6.00 Sweet Potato Creme Brulee

6.00 Praline Cheesecake Warm praline sauce

5.00 Vanilla or Peach Ice Cream

After Dinner Martinis

8.75 White Elephant Amarula african crème liqueur and absolut vodka

8.75 Grasshopper Absolut Vanilla Green crème de menthe, white crème de cocoa

8.75 Espresso Martini Fresh brewed espresso, trader vic’s kona coffee liqueur and absolut vanilla

8.75 Chocolate Martini Absolut vanilla, godiva white chocolate and trader vic’s chocolate liqueur

8.75 Key Lime Martini Absolute vanilla, lime juice, pineapple juice and simple syrup

8.75 Pumpkin Spice Martini absolut vanilla, fulton’s harvest pumpkin liquor, godiva chocolate

Coffee Drinks

8.95 Vic's Night Tripper Coffee Trader vic’s kona coffee liqueur, grand marnier, bailey’s irish cream

8.95 Hawaiian Coffee Trader vic’s macadamia nut liqueur and kona coffee liqueur

8.95 Hawaiian Pirate Trader vic’s macadamia nut liqueur and pyrat rum

8.95 Nutty Irish Coffee Jameson irish whisky and frangelico

8.95 Cloud Nine At vic’s bailey’s, frangelico, kahlua

8.95 Keoki Coffee Brandy and dark crème de cacao

8.95 Jamaican Coffee Tia maria and rum

Dessert Wines, Ports & Sherry

13.00 Royal Tokaji, 5 Puttonyos, Hungary Gl. This “king of wines” shows a vivid golden color with honeyed apricot and orange peel flavors which are uplifted with dramatic acidity.

7.50 Fonseca - Bin 27 Gl. Blended from reserve wine selected for their superb fruit character and depth of color. This porto has a rich velvety full body and luscious blackcurrant and cherry flavors.

9.00 Taylor Fladgate Tawny Port 10 Year Gl Elegant and smooth by combining delicate wood notes, rich mellow fruits and hints of toffee and caramel. This perfect balance of oak and fruit yields a rich, silky finish.

15.50 Taylor Fladgate Tawny Port 20 Year Gl A magnificent and finely – balanced tawny of outstanding richness and complexity. It strikes a fine balance between the rich, raisiny fruit and ripeness, and a wonderful sweetness and length

25.00 Taylor Fladgate Tawny Port 30 Year Gl Deep old-gold in color with hints of fruit and honey offsetting rich nutty, baked caramel flavors and a clean finish sustained by its acidity

32 per btl 2004 Geyser Peak Winery, Henry's Reserve Shiraz Port, Alexander Valley 375 Ml Lovely perfumed, floral aromas lead to black fig flavors and spice as well as elegance and power. Rich, full style, even fleshy with great balance and integration.

86 per btl 2007 Warre's Vintage Port, Douro Valley, Portugal 375 Ml Great nose of blackberry, black licorice and dark chocolate. Full-bodied, medium sweet and very dense. Seductive mouthfeel, with polished, round tannins that caress the palate.

70 per btl 2000 Schramsberg, Cremant, Napa Valley (750 Ml.) Both the aromas and flavors of this wine are elevated with fresh melon, kiwi, and ripe apple. Vanilla and cinnamon spice adds to the finesse of this demi sec sparkler.

1927 Alvear, Pedro Ximenez Solera, Sherry, Montilla, Spain 375 Ml Grapes on their optimum degree of maturity are spread out on mats to dry in the sun. The “solera system” for this naturally sweet wine was started in 1927. has an appealing nectar with a bold vinosity and traces of chocolate and prunes; very fragrant with a pleasant fruitiness. Options: Btl (56.00) , Gl (14.00)

Menu for Vic's On The River

Lunch

Appetizers​

Soups​

Salads​

Lunch Entrées​

Lunch Sandwiches​

Side Items​

Dinner

Appetizers​

Soups & Greens​

Signature Entrées​

Evening Sandwiches​

Build Your Own​

Desserts

After Dinner Martinis​

Coffee Drinks​

Dessert Wines, Ports & Sherry​

Partner Sites:

Appetizers

Soups

Salads

Lunch Entrées

Lunch Sandwiches

Side Items

Appetizers

Soups & Greens

Signature Entrées

Evening Sandwiches

Build Your Own

After Dinner Martinis

Coffee Drinks

Dessert Wines, Ports & Sherry