Chef's Specialties

CIOPPINO
Dungeness crab meat, shrimp, sea bass, clams
and mussels in a rich cioppino broth
27.

DUNGENESS CRAB POT PIE
Local Dungeness crab meat baked under a flaky crust
with leeks, peas, celery, golden potatoes and touch of sherry
25.

BRAISED LAMB SHANK
with rosemary roasted garlic bread pudding,
roasted red beets and natural lamb jus
25.

HICKORY SMOKED PRIME RIB
cooked medium rare in our smoker served with vegetables,
smashed red potatoes, roasted shallot au jus and crisp red onions
32 .

Starters

CHEF'S SOUP OF THE DAY
6.

BAY SHRIMP or CRAB COCKTAIL
house made cocktail sauce, celery and crackers
bay shrimp 10./crab 12.

DUNGENESS CRAB CAKES
pan seared, with mustard dill aioli
12.

CALAMARI
rice flour dusted and flash fried with Little River Inn mustard sauce
11.

STEAMERS
clams or mussels with white wine, garloc & shallots
12.

OYSTERS ON THE HALF SHELL
1/2 dozen with grapefruit chile mignonette
12.

SPRING GREENS
with crumbled blue, tomato
cured red onions and balsamic vinaigrette
7.

BAY SHRIMP SALAD
with romaine hearts, tomato, parmesan
and tarragon vinaigrette
10.

CAESAR SALAD
garlic croutons, capers, anchovies
and shaved parmeson cheese
half 5./full 9.


Entrees

"FLAT IRON" STEAK DIANE
with green peppercorn Diane sauce, crisp red onions,
smashed red potatoes and vegetables
28.

CENTER CUT PORK CHOP
with dried cranberry shallot relish, grain mustard sauce,
smashed red potatoes and vegetables
27.

VEGETABLE TORTA
layered with spinach, portabello mushrooms,
artichoke hearts, roasted red pepper, feta
19.

CHEF'S PASTA
shrimp, clams, mussels and chorizo
with a zesty fennel marinara sauce over linguini
26.

ST. LOUIS RIBS
slow cooked pork ribs with molasses barbeque glaze
smashed red potatoes and vegetables
25.

LEMON ROSEMARY CHICKEN
char-grilled free range chicken with smashed red potatoes and vegetables
24.

PAN SAUTEED SOLE
lightly breaded and served with scallion rice,
vegetables and Little River Inn tartar sauce
25.

SAUTEED SCAMPI PRAWNS
with garlic, tomato, white wine, scallion rice and vegetables
26.

PINENUT CRUSTED SALMON
with spinach puree, parmesan polenta
and basil coulis
26.

NEW YORK STEAK OR
PEPPERED NEW YORK STEAK
charbroiled with brandy sauce, herb butter,
smashed red potatoes and vegetables
28.


Desserts
WARM OLALLIEBERRY COBBLER
with vanilla ice cream
8.

HOT FUDGE SUNDAE
with vanilla ice cream, hot fudge, whipped cream,
nuts and a cherry
7.

FRUIT SORBET
your choice of mango or raspberry
6.

NIGHTLY DESSERT SPECIALTIES


A superb wine list and after-dinner drinks complement your meal. 

Open Nightly from 6 p.m.  
Please call for reservations: (707) 937-5942