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River Oaks Restaurant
Eiffel Tower
French flag
Summertime in France 
Bon app�tit!

Join us on Wednesday, August 14 for a celebration of French wine and exceptional cuisine! A three-course menu prepared by chef Jos� will be paired with some of his favorite French wines. 

August 14 at 6:30 p.m.

$75 per person, plus tax and gratuity. Call 901.683.9305 for reservations.

 

Passed goug�res

  Chateau Moncontour Cremant de Loire Brut Rose NV

 

Wild mushroom, ham and Gruy�re cr�pes

Chateau Teyssier Bordeaux "Pezat" Blanc 2012

 

Beef filet with B�arnaise Pomme Pont Neuf

Domaine Faiveley Bourgogne Rouge 2009

 

Jura Tart Vacherin with fig, honey, vanilla and meringue

Paul Jaboulet A�n� Muscat Beaumes-de-Venise "Le Chant des Griolles" 2010 

 
Stop in this Saturday, July 13, from 5 p.m. to 10 p.m. and see what specials chef Jos� has cooked up in celebration of Bastille Day! 
Thank You!

Chef Jos� and the entire team at River Oaks would like to take this opportunity to thank YOU, our customers, for your loyalty and support. We wouldn't be who we are today without you! We always look forward to seeing you and providing top service. We have some new cocktails, wines and dishes, so do come in soon to enjoy these and let us personally thank you for your patronage!
River Oaks Cocktails
Summertime Specials

Have you stopped in yet to try one of our summer specials? If not, be sure to cool off with these refreshing and delicious summertime offerings! 

Watermelon Margarita
This classic drink gets a twist with a summertime favorite-watermelon! Join us on "Taco Tuesdays" and pair it with our popular tacos!
J Cuvee


Lobster Rolls

Offered for a limited time this summer, these make a nice after-work or pre-dinner treat. Take a tip from chef Jos� and pair them with a bottle of J Cuv�e 20, a sparkling wine from the Russian River Valley.  

   
Pheasant Chausseur
In the News
The Jackson Sun
 
The spectacular dinner Chef Jos� and the River Oaks culinary team prepared for the Dixon Gallery & Gardens gala dinner was featured recently in a great article by The Jackson Sun. Check it out for behind-the-scenes info, photos and some recipes from chef Jos�!

 
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