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Daily Specials


Baked Brie wrapped in puff pastry served with bourbon caramel,

toasted pecans and sliced apples


Chilled Colossal Lump Crab Cocktail Tower

With Dijonaise and balsamic butter


Stuffed Crab Avocado

with Pico de Gallo and roasted jalapeno crème fraiche


BBQ Duck Confit Eggrolls with BBQ aioli


Jumbo Shrimp Cocktail served with spicy cocktail sauce


Zesty Fried Brussel Sprouts

in a red wine vinaigrette with capers and pickled red onions


Charcuterie Board

house-made hunter sausage & Hungarian salami

With Kenny’s St. Jerome and tomato-basil cheddar cheese,

, candied pearl onions, black pepper currant jam


Fried Calamari tossed with assorted peppers

served with sweet chili sauce and cilantro pesto


Mozzarella, spinach, and artichoke cheese spheres

served with tomato-herb dipping sauce




Candied pecan, granny smith apple, and sun-dried cranberries

tossed with mixed baby lettuce and caramelized onion vinaigrette


Pistachio encrusted goat cheese over baby spinach

With sun-dried tomatoes, kalamata olives, grape tomatoes, cucumbers, and red onions

Topped with a tomato-balasmic vinaigrette


Crispy romaine lettuce tossed with a creamy roasted garlic and parmesan dressing

topped with herb croutons


Fried green tomato and bibb lettuce salad

Drizzled with buttermilk dressing, crumbled goat cheese, and crispy prosciutto


Heirloom tomatoes and Burrata cheese salad

with baby arugula, pickled green almonds, extra virgin olive oil, balsamic reduction, and black lava salt






Pan seared Hawaiian Butterfish (Walu)

Served over cream cheese grits with roasted corn succotash and a smoked corn butter sauce


Grilled Angus Filet Mignon Oscar

topped with crab, grilled asparagus finished with hollandaise

Served over roasted garlic mashed potatoes


Bourbon Barrel Smoked Pork Chop

served over gratin potatoes with an apple-bacon chutney


Slow Braised Lamb Shank

With roasted garlic whipped potatoes and grilled asparagus finished with a natural pan sauce


Grilled Salmon

topped with a caramelized mandarin orange bourbon sauce

served over cream cheese grits and vegetable medley


16oz. Certified Angus Ribeye Steak

served over horseradish roasted red skin potatoes with sauteed broccolini and heirloom carrots

finished with herb compound butter and a natural reduction


Certified Angus Strip Steak

served with roasted garlic whipped potatoes and zesty fried brussel sprouts

finished with a veal demi


Beef Tips and Tortellini

in a rich gorgonzola cream sauce with baby spinach,

grape tomatoes, toasted pine nuts and crispy prosciutto


Grilled Colorado Elk Chop

With blackberry-bourbon demi, gratin potatoes,

sauteed broccolini and heirloom carrots


Pan Seared Diver Scallops and Lobster Ravioli

Tossed with truffled ribbon carrots, baby spinach and oyster mushrooms

In a lobster butter sauce


A-5 Kagoshima Wagyu Strip Steak

With herb roasted Yukon gold potatoes, snow peas, oyster mushrooms, heirloom carrots

black sea salt and herb compound butter


Angel Hair Pasta

tossed with baby bellas, tomatoes, olives,

and Chef John’s special blend of herbs and spices

Chicken $26 Shrimp $28 Vegetable $23



Add-on Diver Scallop (ea.)-$10 / Grilled Shrimp (3)-$10

Blue Crab (2oz.)-$12 / Cremini Mushrooms-$8 / 6oz. Lobster Tail-$30

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