Starters

Home made soup Soup of the day served with organic bread	4.95
Sicilian Salad V Buffalo mozzarella, tomatoes and basil with an olive oil and cracked black pepper dressing	4.95
Fried Calamari With aioli and paprika	5.95/9.95
Pan fried king scallops Marinated in olive oil, lemon juice, garlic and parsley on mixed leaves	7.95/13.95
King prawns wrapped in filo pastry served on a bed of mixed leaves with a fresh sweet chilli sauce	5.95/9.95
Crispy Duck Spring Rolls On a bed of lambs lettuce served with a sake and orange sauce	5.50
Stuffed vine leaves (Vegan) Served with houmous and a fresh romano pepper and basil dressing	4.50
Crayfish and avocado salad Served with garlic croutons and a honey & lime dressing	5.50
Lamb samosas Lightly spiced, filled with minced lamb and vegetables, with home made Tzatziki	5.50

Main courses

Chicken breast, marinated in herbs, garlic & spices stuffed with Parma ham, mozzarella and tomato, with a fresh herb and red onion salad (on the bone to maintain succulence)	9.95
8oz Organic Hereford Sirloin steak A classic, served with either a mushroom Dijonaisse or Bernaise sauce and chips, accompanied with a small rocket and sun-dried tomato salad	13.95
Minute Steak With a butter and garlic sauce with chips and a mixed salad.	9.95
Riverbar burger Freshly made with lean steak mince, coriander, red onion + sundried tomato grilled with Emmental cheese and served on ciabatta with chips and salad	10.95
Morrocan vegetable Tagine (Vegan) A blend of spiced fresh vegetables with Lentils & apricots, and a herb infused cous cous	9.95
Portobello mushroom V Filled with leeks, spinach, pine nuts, and mozzarella on pan fried new potatoes, with a sundried tomato dressing	11.50
Fish cakes Of salmon, potato and dill served with rocket and a garlic, parsley & white wine sauce	9.95
Slow roasted Gressingham duck breast Marinated in Asian herbs and spices served with an orange and cointreau sauce on special buttered fried rice	14.75
Fish and chips With garden peas and Tartare sauce	9.95
Pan fried Fillet of Sea Bream With a coconut & curry leaf sauce served with special buttered rice	13.75
Crayfish and avocado salad Served with goats cheese, tomatoes and a red onion marmalade with a honey and lime dressing	9.95
Suffolk Rack of Lamb Served with a Feta and Mint sauce with Spanish Potatoes	14.95

quayside, off bridge st, cambridge cb5 8aq
t.01223 30 70 30 f.01223 30 50 70
www.riverbarkitchen.com
info@riverbarkitchen.com