2 Market Street • Downtown Wilmington • (910) 763-7227
Located at the foot of Market, on the bank of the Cape Fear River, Riverboat Landing has been around for over 25 years. The building itself is an architectural gem, dating back to 1856, featuring nine two-person private balconies overlooking the Cape Fear. It’s a lover’s destination, to say the least.
Restaurant weekers will not only fall for the ambience but the menu, too, as they explore the styles of Southern regional cuisine, along with hints of French, Asian and Mediterranean influences.
3-COURSE DINNER: $28 person
COURSE ONE—CHOOSE ONE:
Creamy Tomato Basil Soup – Vegetarian preparation with roasted tomatoes and fresh herbs.
French Onion Soup – Caramelized onions in rich beef broth, laced with vermouth, finished with croutons and melted Swiss cheese.
Carolina Clam Chowder – Chopped sea clams, smoked bacon, and diced potatoes.
COURSE TWO—CHOOSE ONE:
Classic Ceasar – Chilled romaine lettuce, house-made dressing, herb croutons, shaved parmesan.
Riverboat House – Mixed lettuce, dried cranberries, mandarin oranges, candied walnuts, gorgonzola cheese, red onion, white balsamic.
Caponata-Sicilian Style – Roasted, cubed eggplant, caramelized celery and onions, capers, tomato, olives, and balsamic. Served warm with garlic toast.
Scallop Ceviche – Citrus cured scallops with tomato, onion, cucumber, and cilantro in spicy tomato jus.
Arancini – Parmesan herb risotto fritters with molten mozzarella and pomodoro sauce.
Sesame Beef Tips – Paired with panko crusted mushrooms and horseradish cream sauce.
COURSE THREE—CHOOSE ONE:
Surf & Turf – Petite sirloin and grilled shrimp with roasted vegetables and Creole rice.
Spinach Ravioli – Cheese filled pasta tossed with fresh spinach, roasted mushrooms, sage and white wine parmesan cream sauce
Cioppino – San Francisco style, tomato based stew with white wine, garlic, herbs & a medley of fresh seafood -
mussels, clams, shrimp & tilapia –served over basmati rice.
Roasted Chicken Jambalaya – The Lowcountry classic with basmati rice, chicken, shrimp, and andouille
sausage in a tomato broth with aromatic vegetables & Cajun spices.
Pan Roasted Salmon – Served over Mediterranean grain salad with quinoa, tomato, basil, feta,
shaved onion, olives, citrus vinaigrette, and cucumber sauce.