Potato bread | Daily whipped butter or Crema di Lardo
Macadamia | Caramelized
Almond | Chili and garlic 
Olives | River Bar selected olives
Zucchini Flowers | Ricotta, Pumpkin seed ^{2 pcs.}
Shrimp cocktail | Cocktail sauce
Cecina de vaca | Cured beef from Salamanca ^{50 gr.}
Lomo doblado bellota | Cured pork tenderlion ^{50 gr.}
Jamon de Bellota vintage ‘17’ | Premium iberico ^{50 gr.}
Brisaola wagyu A5 | Cured wagyu beef ^{50 gr.}
Imperial caviar | Potato crackers and sour cream ^{30 gr.} 

Seasonal oyster

Classic serve 
River Bar style 
Drowned in Champagne 
Caviar 

Gillardeau 

Classic serve 
River Bar style 
Drowned in Champagne 
Caviar 

Tomato 
Cantaloupe Melon, lavas, mustard, macadamia

Stracciatella burrata 
Beetroot, aceto balsamico, horseradish, macadamia 

Dutch yellowtail
Elderflower, strawberry, yellow paprika

Seabream
Tiradito with green apple, cherry, radish 

North sea crab 
Chef’s special fresh crab with tomato

Smoked beef tartare
Tartare, basil, tartare sauce  

Foie gras 
Brioche, fleur du sel, aceto onion, grapes

Scallops ^{2 pcs.}
Purple carrot, blueberry, black garlic, almonds

Gambas ^{2 pcs.}
Smoked garlic aioli, sweet & sour potatoes, anchovy butter

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

Smoked eel ^{5 pcs.}
Eel pastries with celery and peas 

Lobster
Gazpacho, sweet & sour cucumber, croutons

Pearl barley
Structures of cauliflower, macadamia, morilles

Cod
Peas cream, beurre blanc, herring roe

Tournedos ^180gr.
Jus de canard, madeira onions, spinach
Make it Rossini with foie escalope | truffle  

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

Carte Blanche lunch^.

Carte Blanche diner