Perched alongside the Intracoastal Waterway on PGA Boulevard, The Riverhouse has been serving Palm Beach Gardens since 1984. The menu reflects its prime waterfront location with an emphasis on fresh seafood while maintaining plenty of landlubber options.
Starting Strong
The appetizer selection leans heavily into Florida’s coastal identity. Day boat fish bites arrive crispy-fried in a seasoned gluten-free batter, while the Bahamian conch fritters showcase fresh conch combined with peppers, onions, and vegetables. The kickin’ shrimp has earned “Riverhouse favorite” status on the menu, tossed in the restaurant’s signature sauce that presumably delivers on its name’s promise.
For those seeking something richer, the cast iron blue crab dip features premium blue crab with diced tomato and creamy parmesan, served with house-made corn tortilla chips. The Florida smoked mahi dip offers a regional twist, presented simply with saltines and Bayou remoulade.
The raw bar section includes seared ahi tuna prepared rare with wakame seaweed and ginger soy, plus fresh Gulf oysters served traditionally on the half shell or grilled with a sweet and spicy chipotle bourbon BBQ butter. The conch ceviche combines fresh conch with lime, mango, and onion.
Salads and Bowls
The salad offerings are straightforward. The Riverhouse salad combines romaine and spring mix with standard vegetables and white cheddar. More interesting is the Island Time salad, which incorporates seasonal berries, dried fruits, candied pecans, and feta with honey lime vinaigrette. The coastal Caesar follows the traditional formula with grated parmesan and croutons.
Two bowl options provide complete meals. The Southern salmon bowl pairs citrus-glazed sesame seared salmon with coconut rice, harvest vegetables, tropical salsa, and herb lemon beurre blanc. The seared ahi bowl takes the tuna preparation in an Asian direction with coconut rice, wakame, cucumber, jicama slaw, pickled ginger, and miso teriyaki.
Handhelds and Mains
The sandwich selection covers familiar territory with executions that incorporate regional touches. The grouper sandwich features fresh Gulf red grouper with jicama slaw on brioche. The Key West shrimp po’ boy combines crispy Gulf shrimp with citrus slaw and bayou remoulade on a toasted hoagie. At the higher end, the classic lobster roll presents chilled cold water lobster salad in a split-top bun.
The burger offerings include a straightforward version made from a premium blend of sirloin, brisket, and chuck, plus an Island BBQ bacon burger that adds Swiss cheese and the restaurant’s signature barbecue sauce. A beef short rib option features tender braised beef with blue cheese and chipotle mayo.
Florida tacos come in several configurations. The Island tacos offer a choice of mojo grilled chicken, Gulf grouper, or kickin’ shrimp, all served with fresh pico, jicama slaw, and lemon dill aioli in grilled flour tortillas. The braised beef tacos feature slow-roasted shredded beef with jack cheese, pico, and chipotle mayo, while jerk pulled pork tacos include jicama slaw, jack cheese, and cilantro.
Fresh Catch and Seaside
The Gulf and Atlantic fresh catch section allows diners to select from Atlantic salmon, Gulf shrimp skewers, Gulf red grouper, or daily snapper, all prepared grilled, blackened, or sautéed. Each comes with a choice of signature sauces including sesame ginger glaze, coconut rum, lemon beurre blanc, miso teriyaki, or lemon dill aioli. Sides include herb roasted potatoes or coconut rice and seasonal vegetables.
The seaside section features classic preparations: crispy Gulf shrimp and fish and chips baskets, both using gluten-free rice flour and served with seasoned fries and citrus slaw. The jambalaya combines Gulf shrimp, Andouille sausage, and chicken in a New Orleans-style tomato broth over coconut rice. The signature lobster pot pie encloses cold water lobster with mushrooms, potatoes, peas, and carrots in a Cajun-seasoned filling topped with pie crust and puff pastry.
Land Options
For those eschewing seafood entirely, the menu provides several alternatives. The citrus grilled chicken features mojo-marinated chicken with citrus dry rub, lemon beurre blanc, and tropical salsa. Braised beef short ribs come slow-roasted with herb roasted potatoes. The churrasco skirt steak arrives marinated and seared to medium with chimichurri.
Pasta options include a straightforward Parmigiana alfredo that can be ordered with vegetables, grilled chicken, or Gulf shrimp. The lobster mac combines cavatappi pasta with white cheddar and fontina cheese sauce, steamed cold water lobster, and toasted panko bread crumbs.
Brunch Particulars
Sunday brunch runs from 11 a.m. to 2 p.m. and includes both standard brunch items and the regular dinner menu. Brunch-specific offerings include Oscar eggs Benedict with sliced ham, poached eggs, hollandaise, crab meat, and asparagus. The bananas Foster French toast uses brioche smothered in bananas Foster sauce. The hangover burger lives up to its name with a smash burger topped with spicy candied bacon, avocado, and a sunny-side egg. A Cajun breakfast skillet combines roasted potatoes with peppers, onions, crawfish, Andouille sausage, and two eggs.
The Beverage Angle
Happy hour runs daily from 3 p.m. to 6 p.m. on the ground floor, featuring discounted house wine glasses, well mixers, domestic bottles and drafts, house margaritas, and select house cocktails including the Riverhouse Dockside Cranberry Punch and Regatta Rum Punch. The brunch cocktail list keeps things simple with mimosas, tequila sunrises, Bloody Marys, and bottle service mimosas with a choice of three juices.
The menu at The Riverhouse reflects its setting and history as a waterfront institution. The emphasis on fresh Gulf seafood paired with tropical and Latin-influenced preparations creates a distinctly Florida identity, while maintaining enough variety to accommodate different preferences. Whether arriving by boat or car, diners will find a menu designed around the restaurant’s prime location and the region’s culinary character.