Brunch — Served Saturday & Sunday from 11 am – 4 pm.
Buttermilk Flapjacks — 8
Two flapjacks served with molasses and our signature sassafras-infused whipped cream.
Hotcakes & Sausage — 9
Cornmeal and molasses hotcakes served with sweet fennel pork sausage.
Buckwheat Cakes with Honey — 8
Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream.
Steel Cut Oatmeal — 8
Served with molasses, bananas, and fresh berries.
Sourdough Biscuits — 8
Four small biscuits served with boysenberry and blackberry compote and rosemary lard or apple maple butter.
Baked Eggs & Bacon — 11
Cage-free eggs, house-smoked bacon, and spinach baked in an iron skillet and topped with aged cheddar. Served with two pieces of cowboy fry bread.
Oyster Omelet — MP
Three fresh shucked Corpus Christi oysters, horseradish cheese, and onions. Served with two sourdough biscuits.
Beef & Beet Hash — 11
Corned beef, red and orange beets, wild onions, and potatoes. Served with two cage-free eggs and two pieces of cowboy fry bread.
Grits & Strawberries — 9
Corn grits and local beans known as Arizona Strawberries. Served with onion, garlic, poblano, and ham gravy.
Scrapple Scramble — 9
Cornmeal-based pork scrapple cut into chunks and scrambled with cage-free eggs. Served with a fresh tomato and two sourdough biscuits.
Lobster Croquettes — MP
Two lobster and potato croquettes served with sour cream, parsnips, and radish.
Bacon & Eggs — 9
Three strips of thick-cut, house-smoked bacon and two cage-free eggs. Served with two pieces of cowboy fry bread.
Lunch — Served Monday - Friday from 11 am – 4 pm
Crispy Chicken Tacos — 8
Fried chicken cracklings topped with spicy corn maque choux on fresh corn tortillas.
Catfish Tacos — 10
Cornmeal breaded catfish topped with avocado, grape tomatoes, green tomatoes, cabbage and lemon pickle aioli on fresh corn tortillas.
Tri-Tip Tacos — 10
12 hour smoked and marinated tri-tip steak topped with grilled onions and holy trinity pico de gallo on fresh corn tortillas.
Veggie Po' Boy — 8 (Vegetarian)
Smoked mushrooms, pickled bellpeppers, grilled onions smoked poblano, smoked grape tomatoes topped with creole aiolo and served on a french baguette.
The Dry River Bratwurst — 9
Housemade grilled bratwurst sausage with whole grain mustard topped with grilled onions, garlic aioli, in a french baguette.
Blackened Chicken Sandwich — 10
Blackened chicken breast with avocado, bacon ancho aioli and pimento cheese spread on fresh sourhdough bread.
The Dry River Burger — 10
8 oz. prime beef pattie topped with fried onion tangles, bacon, pickled jalapenos and pimento cheese between a fresh brioche bun.
Caesar Salad -- 10
Choice of chicken or smoked catfish over chopped romaine lettuce heart with caesar dressing, cornbread croutons and shaved parmesan cheese.
The Dry River Salad — 10
Spinach, mushrooms, pickled red onions, roasted bell peppers, cucumbers, garlic chips, scallions topped with avocado balsamic reduction dressing.
Wedge Salad — 9
Quarter iceberg lettuce, bacon, tomato, red onion, hardboiled egg and bleu cheese dressing.
Grilled Mackerel — 12
Lemon and paprika-rubbed mackerel filet over a bed of succotash and mashed potatoes.
Chicken Pot Pie — 11
Free-range chicken, carrots, celery, peas, and potatoes baked with rosemary and thyme. Bay leaf infused crust.
Dinner — Served daily from 4pm until closing.
Wood Fired Oysters — MP
Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.
Pork Ribs — 9
Six BBQ ribs smothered in Hunter’s secret marinade.
Artichoke & Spinach Dip — 8
Sour cream based. Served with eight pieces of toasted sourdough bread.
Mutton Stew — 13
Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.
Wild Boar Shoulder — 15
Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.
Whole Quails — 14
Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.
Bison Prime Rib — 15
10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes.
Roasted Rabbit — 14
Honey and nutmeg rubbed half rabbit. Served with broccoli, salsify, and creamed corn.
Venison Loin — 16
8 oz. tenderloin marinated in whiskey and horseradish sauce. Served with grilled mushrooms and mashed potatoes.
Black Butter Salmon — 16
8 oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra.
Grilled Lake Trout — 15
Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans.
Lobster — MP
2 lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato.
Drinks — Served all day.
The Dry Riverita — 8
Espolon Blanco Tequila with Grand Marnier and housemade sweet and sour topped with in-house citrus whipped cream and lime wheel.
Montana Mule — 8
Western Son Vodka with agave nectar, fresh lime juice, ginger beer and fresh mint sprigs.
Smoked Old Fashioned — 8
Hickory smoked glass with in-house simple syrup, angostura bitters, Bulleit rye whiskey, orange zest aromatics and topped with a brandy soaked maraschino cherry.
Backyard Peach Tea — 8
Western Son peach vodka with housemade lemonade, sweet tea and garnished with a peach slice.
Sunset Lemonade — 8
Kettle One citron vodka with strawberry puree, sliced strawberries homemade lemonade and garnished with a lemon twist.
Southern Slammer — 8
Red Stag whiskey with amaretto, Frangelico liquer, orange juice, pineapple juice and garnished with a orange wheel and maraschino cherry.
Stinger — 8
Bombay gin with in-house honey syrup, fresh lemon juice garnished with a lemon twist.
Partner Bomb — 8
1/2 Dos Equis Pint, shot of Don Julio Anejo and red beer mix and salted lime wedge.
Chianti — 12
Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.
Pinot Grigio — 13
Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.
Sauvignon Blanc — 12
Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.
Chardonnay — 13
Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.