Appetizers   Soup & Salad   Burning River BBQ   Hamburgers & Sandwiches   Wings & Things   Desserts

The Riverstone Grill strives to create innovated dishes that stimulate your taste buds. Along with our popular favorites we continue to provide new, creative flavor combinations that truly impress.
Select one of our succulent entrées. Choose from Chaz’s Bone in the Stone, made famous on Man vs. Food, to our Award Winning Grilled Bruschetta Chicken, any choice is a good one.

* Entrées *

  • Chaz’s Bone in the Stone

    • 52
    • Creamy Bleu Cheese 3
    • Crumbly Bleu Cheese 3
    • Top it off with Onion Straws 3
    • Split Plate Charge 5
    The Legendary 50 oz. Bone-In Rib Eye Steak Made Famous on Man vs. Food!
    Grilled to Your Liking and Served with 1 Pound Fresh Cut French Fries and 1 Pound Sweet Potato Fries. This Will Be a Herculean Meal!
  • 16 oz. NY Strip Steak

    • 26
    Hand Cut Black Angus Strip Steak, Garlic Seasoned and Grilled to Perfection.  Topped with a Gorgonzola Butter Crust and Drizzled with a Balsamic Reduction Over a Pile of Smashed Red Potatoes.
  • Steak Gorgonzola Penne

    • 19
    Penne Pasta Bathed in a Gorgonzola Cream Sauce with Garlic.  Then Topped with Grilled Chunks of Filet Mignon and Sprinkled with Crumbles of Gorgonzola Cheese and a Drizzle of Balsamic Reduction 
  • Garlic Shrimp and Scallops Tossed in Spaghetti

    • 21
    Jumbo Red Shrimp and Sea Scallops, tossed in Spaghetti with Wilted Baby Spinach Garlic Butter Cream, White Wine and Fresh Lemon.
  • Grilled Bruschetta Chicken Dinner

    • 21
    Our Taste of Buffalo Award Winning for Healthy Choice!
    Garlic Marinated Chicken, topped with fresh Tomato Bruschetta and Shaved Romano Cheese with a Drizzle of Balsamic.
  • Chicken Parmesan

    • 17
    Hand Seasoned and Breaded Chicken Cutlets Fried Golden Brown and Broiled with Fresh Mozzarella Served with Lightly Tossed Spaghetti in Grandma Jan’s Sunday Sauce.
  • Sesame Seared Ahi Tuna

    • 21
    Seared Rare with Rice Pilaf. Served with Asian Seaweed Salad, Cucumber Wasabi Vinaigrette, Tiger Sauce and Asian Vinaigrette.
  • Red Wine Braised Short Ribs

    • 23
    Tender Boneless Short Ribs Cooked Low and Slow Till Just Barely Falling Apart.  Served Over a Baby Red Potato Mash and Roasted Root Vegetables.
  • Hand Cut Salmon

    • 23
    8 oz. Fresh Cut Faroe Island Salmon, Pan Roasted and Finished with a Maple Bacon Glaze on a Pile of Rice Pilaf 
  • 8 oz. Grass Fed Filet Mignon

    • 28
    The Most Tender of Cuts, Hand Selected and Cut Daily.  Served with Garlic Smashed Potatoes, Red Wine Steak Sauce Drizzle and Finished with Crispy Fried Onions.