The River House is a culinary celebration of this relationship and our professed love for the land and waters of the Lowcountry.
The Location
Overlooking the May River and surrounded by sweeping oak trees, River House is designed to provide an exclusive riverfront dining experience that is only found at Palmetto Bluff. Expansive floor-to-ceiling windows allow copious amounts of natural light to wash through the dining room. As the day turns to night, the varying colors of the sky are part of the show until darkness arrives and envelopes the room in a deep, moody glow.
Riverside Dining
Comforting and elegant, The River House showcases a curated assembly of seasonal ingredients and vegetables served alongside thoughtfully sourced meats and seafood. Bespoke cocktails and curated wines add to the experience, creating unforgettable nights of Lowcountry dining.
Crafted Cocktails
Inspired by the bounty of the Lowcountry our artisans have crafted an array of bespoke cocktails. Enjoy one of our seasonally crafted beverages or experience a new take on the classics.
Wines:
River House’s wine list features over 2,500 different labels from the world’s major wine regions in a variety of formats, with an emphasis on benchmark wines and notable emerging wineries. Our sommeliers, under the direction of Certified Sommelier, Bob Smith, work closely with the culinary team to develop wine pairings for changing seasonal selections on the menu.
Bob Smith joined Montage Palmetto Bluff in 2019 and is responsible for overseeing beverage operations at the resort’s four distinct dining destinations: Octagon, Fore & Aft, Blue Bird food truck, and the new River House Restaurant. A 25-year veteran of the hospitality industry, Bob is a Certified Master Sommelier, Certified Specialist of Wine, Certified Spanish Wine Educator, and holds his Barsmarts certification for Cocktails and Spirits.
The Chef
Chef de Cuisine Daniel Vesey leads his team with inspiration and passion, transforming gastronomy into art, which is why he was the ideal fit for the newest dining space at Montage Palmetto Bluff, River House.
He leads his team with inspiration and passion, transforming gastronomy into art, which is why he was the ideal fit for Chef de Cuisine of the newest dining space at Montage Palmetto Bluff, River House. Chef Daniel has an experience-focused mentality, playing a role in not only crafting exceptional cuisine but also shaping a memorable dining experience, embodying the sense of place.
With over 20 years of culinary expertise, Chef Daniel draws from an impressive career that expands throughout the country, including Illinois, Utah and Hawaii – where he worked closely with his culinary teams, overseeing and supervising staff, developing specialty menus and consistently sourced seasonal and sustainable ingredients, that not only created refreshing options but delivered quality cuisine for guests with specific dietary restrictions.
River House Dinner Menu:
For the Table:
- SANSANIAN CAVIAR
blini, crème fraiche - THE SEAFARER’S TOWER
oysters from two directions, uni mousse, maine lobster claw, local shrimp cocktail, tuna tartare - OYSTERS FROM TWO DIRECTIONS
East Coast or West Coast, L8 harvest vinegar mignonette, cocktail sauce
A la carte Appetizers:
- CRAB & GRAPEFRUIT
cucumber, avocado, fresno chile - YELLOWFIN TUNA DUO
tataki & ponzu, togarashi, shiso, spicy tartare, crispy wonton - JUMBO SHRIMP COCKTAIL
cocktail sauce, lemon - MAINE SCALLOP & OXTAIL
alium, parmigianno reggiano - MAPLE LEAF FARMS DUCK LEG
five spice confit, tupelo honey lacquer, tat soi, orange - BEEF TARTARE
beef tallow toast, pickled mustard, quail yolk, boquerones butter
Salads:
- THE WEDGE
quail egg, nueske bacon, peppercorn pickled red onion, rogue smoked blue - THE CAESAR
gem lettuce, parmigianno reggiano, white anchovy, albequina olive oil, rosemary crouton - SPRING GREENS
meyer lemon, fresh greens, herbs, watermelon radish - HEIRLOOM TOMATO & BURATTA
arbequina olive oil, 10 year balsamic, maldon - LOBSTER BISQUE
cognac, maine lobster
Prime Cuts:
- A5 JAPANESE WAGYU
- WAGYU COULOTTE 6 OZ
- PRIME FILET 8 OZ
- PRIME LINZ NY STRIP 14 OZ
- DRY AGED LINZ RIBEYE 18 OZ
- DRY AGED TOMAHAWK FOR TWO, 42 OZ
From the Ocean:
- MAINE LOBSTER TAIL
- ALASKAN HALIBUT
- PEPPERCORN CRUSTED AHI TUNA
- DIVER SCALLOPS
- U8 SHRIMP, GRILLED
Sauces & Additions:
- BORDELAISEBEARNAISE
- PEPPERCORN “AU POIVRE”
- FRESHLY GRATED HORSERADISH CREAM
- FOIE GRAS BUTTER
- SMOKED BLUE CHEESE
- SHAVED TRUFFLES
(when in season)
Accompaniments:
- CHEFS GARDEN SELECT VEGETABLES
- JUMBO ASPARAGUS
- PAN ROASTED MUSHROOM “MIX UP”
- LOBSTER MAC & CHEESE
- BLACK TRUFFLE CREAMED CORN
- WHIPPED POTATOES
- POMME FRITES
truffle aioli
Dessert:
- S’MORES BAKED ALASKA
smoked marshmallow ice cream, bourbon marshmallow, graham sable, 64% manjari chocolate, 151 rum - STRAWBERRY CHEESECAKE
hibiscus rhubarb sorbet, strawberry pink peppercorn sauce - WARM CHOCOLATE CAKE
bourbon milk jam center, sea salt & brown sugar ice cream, 70% chocolate sauce - CHEESE & HONEY
three local cheeses, three variations of honey - SEASONALLY INSPIRED ICE CREAM
Source: www.montagehotels.com.
