New Menu Items at River Roost!

River Roost has finally upped the ante on their bar menu! You can still get the Nachos with Beef Chili, Cheddar Cheese, and Salsa (although it now costs $1 more), as well as the Breaded Crawfish Tails with Remoulade Sauce. Gone are the Buffalo Chicken Breast Nuggets, replaced by Bayou Buffalo Wings. Here’s the new menu, so keep reading for our reviews of two of the new additions!

The two items that really caught both Matt’s and my eye were the Chicken and Andouille Gumbo ($6.49) and the Prime Rib Sliders ($13.99). The Gumbo is described as being “Slow-coked in a Cajun-spiced Broth.”

I’ve never had gumbo before, but did have an idea of what it would be like. Whether or not this is “authentic,” it is delicious! The broth was seasoned nicely with a little bit of spice. There was also a lot of chicken and sausage in the dish.

I really hope they keep this on the menu. They keep the lounge on the chilly side, so even with summer fast approaching, it’s certainly worth ordering to warm up! I’ll definitely be ordering this again.

Next up are the Prime Rib Sliders. They are topped with caramelized onions, horseradish sauce, and watercress, served alongside Cajun Potato Chips.

These sliders were fantastic, although not quite as described on the menu. We tasted no horseradish, but there was blue cheese crumbles on the sliders instead. This was fine as Matt can’t stand horseradish, and we both like blue cheese. Matt thought the blue cheese was a bit overpowering to the prime rib, while I liked the additional bite of it. The prime rib was cooked rare and was very tender.

I’m not sure how the chips were “Cajun,” but they had a thick cut to the and were very crunchy. They didn’t seem to have any seasoning another than a little salt.

The best part of these two dishes together was taking some of the bread from the sliders, as well as the chips, and dipping them in the gumbo. So good!

Oh, and no trip to River Roost is complete without some drinks! While Matt and my aunt stuck to beer, Mom ordered an Agave Nectar Margarita, with sugar on the rim as opposed to salt. I gave it a taste and it was well made and didn’t rely heavily on sour mix.

I ordered the White Sangria ($8), which is a mix of Pinot Grigio, fruit juices, and topped with peach schnapps. I really enjoyed the Sangria, and the peach schnapps really added a refreshing, fruity flavor. I also liked the raspberries for a pop of color.

The new menu has been desperately needed for some time now, as they were missing out on revenue with such limited selections. The kitchen closed at 10 the night we were there, so any time after that would require a trip over to Riverside Mill for food. The food and experience was great, and we really hope this menu sticks! I highly recommend a trip over to sample some of the new items, and stick around for Yehaa Bob!