Potato bread | Daily whipped butter 
Pistacchio | Caramelized
Cashew | Salted
Olives | River Bar selected olives
Anchovy fillets | Anchoas astilleru ***
Anchovy fillets | in smoked butter ***
Guindilla pepper, Cantabrian anchovy, manzanilla olive **
Shrimp cocktail | Cocktail sauce
Lomo de vaca | Cured beef loin
Bondiola iberico bellota | Cured iberian neck ^{50 gr}
Jamon de Bellota vintage ‘17’ | Premium iberico ^{50 gr}
Egg caviar | Boiled egg, sour cream ^1pc
Imperial caviar | Crackers and sour cream ^{30 gr}

Seasonal oyster

Classic serve
River Bar style
Poached in butter | Guanciale
Caviar

Gillardeau

Classic serve
River Bar style
Poached in butter | Guanciale
Caviar

Tomato
Cantaloupe melon, lavas, mustard, pistacchio

Stracciatella burrata
Beetroot, aceto balsamico, horseradish, pistacchio

Bluefin tuna
Fennel, grapefruit, pepper oil

Gamba’s rojas
Tartare of rojas, olives, oil of piment d’espelette

North sea crab
Chef’s special fresh crab with tomato

Beef tenderloin
Wild garlic, romesco, aceto balsamico  

Foie 
Duck liver, Brioche, fleur du sel, aceto onion

Zucchini flower ^{2 pcs}
Tempura, feta, almonds, apricot

Gambas ^{5 pcs}
Smoked garlic aioli, sweet & sour potatoes, anchovy butter

Shells
Vino quinta, piment d’espelette, garlic and saffron

Eel pastries ^{5 pcs}
Filled with eel ragù, smoked eel, dill

Duckbreast
Duxelles filled tortellini, guanciale, orange

Tortellini
Duxelles, white asparagus, cashew, goat cheese

Sole
Lemon garlic butter, leek, beurre blanc

Filet Mignon ^{3 pcs}
Morcilla butter, guindilla peppers, jus de canard  

Beef wellington ^700gr
River bar’s wellington with house-gravy
Limited availability | preperation time aprox. 45 min.

Carte Blanche lunch^.

Carte Blanche diner