APPETIZERS
Fried Green Tomatoes goat cheese, tomato chutney, & balsamic glaze
Eight dollars
Award Winning Crawfish Beignets with Tabasco syrup
Ten dollars
*Classic Oysters Rockefeller with fresh spinach, smoked bacon, parmesan cheese & sambuca
Twelve dollars
Crispy Calamari with pickled peppers, citrus chile glaze & feta cheese
Ten Dollars
Jumbo Lump Crab Cake local blue crab, chilled mustard cream sauce
Thirteen dollars
Beef Carpaccio shallots, capers, EVOO, black truffle aioli, arugula, Hall Farms soft boiled egg, Pecorino Romano, & house made bread 
Fourteen dollars
*Pan Fried Chicken Livers with country ham, caramelized sweet onions & red wine demi glace 
Eight dollars
SOUPS & GREENS
French Onion Soup by the crock, with sweet onions & Gruyere cheese
Nine dollars
Roasted Butternut Squash Bisque with crumbled blue cheese, truffle oil
Seven Dollars
Baby Tuscan Kale Salad preserved lemon, toasted almonds, Parmesan cheese and fried garlic & honey-cider vinaigrette.
Nine dollars
Romaine Caesar Salad with parmesan cracker, buttermilk croutons & white anchovies 
Seven Dollars
ENTRÉES
Signature entrées are the chef’s special creations and are served “as is” with a Sweet Gem lettuce wedge salad and fresh buttermilk biscuits.
Choice of house made dressings: white balsamic vinaigrette, creamy blue cheese, honey mustard, or ranch
Wild Georgia Shrimp & Smoked Cheddar Stone Ground Grits with apple wood smoked bacon & rosemary barbecue 
Twenty-two dollars
*Pan Seared Jumbo Scallops with citrus risotto, lemon herb cream, & truffle oil 
Thirty dollars
Sweetgrass South Carolina Mussels in white wine garlic broth over linguine
Twenty dollars
Pecan Crusted Local Flounder flash fried with citrus honey butter sauce & Savannah Sausage Co. Andouille-potato hash 
Twenty-eight dollars
Pan Seared North Atlantic Salmon skin on with lemon beurre blanc, Israeli cous cous, eggplant, zucchini, yellow squash, bell peppers, tomato
Twenty six dollars
*Southern Seafood Bouillabaisse Sea scallops, Georgia shrimp, Sapelo Island clams, mussels, fresh catch, smoked tomato broth &
seasonal vegetable basmati rice 
Thirty dollars
Jumbo Lump Crab Cakes local blue crab, chilled mustard cream sauce, parmesan risotto & wilted arugula
Thirty dollars
*Grilled Filet Mignon Certified Angus Beef, Maderia wine demi-glace, asparagus, & sour cream chive mashed potatoes

Thirty-four dollars
Crispy Butterflied Pork Chop bone in dredged in seasoned flour and fried, wild mushroom and brie gravy, mashed potatoes & haricot vert 
Twenty-seven dollars
Southern Meatloaf with crispy onions, sautéed haricot vert, mashed potatoes & glazed with Vic’s BBQ sauce
Fifteen dollars
Braised Lamb Shank braised in port wine and served with port wine jus, wild mushroom risotto & and haricot vert
Twenty-eight dollars
Murray Farms Organic Chicken grilled marinated breast stuffed with goat cheese & sun-dried tomatoes, thyme Dijon mustard cream sauce,
haricot vert, & basmati rice 
Twenty four dollars
Crispy Fried Wild Georgia Shrimp or Oysters French fries & southern cole slaw
Twenty two dollars
EVENING SANDWICHES
Sandwiches are served with a Sweet Gem lettuce wedge salad or your choice of one side item.
*8 oz. Certified Angus Beef® Burger with lettuce, tomato, shaved red onions & pickles 
(add gruyere, cheddar, blue cheese, mushrooms, caramelized onions, or bacon for fifty cents each)
Fourteen dollars
Local Flounder Po’Boy with lettuce, vine ripened tomatoes & homemade remoulade 
Fourteen dollars
Individual sides are four dollars each unless otherwise noted. Build your own plate of four items for fourteen dollars.
Macaroni & Cheese, Sour Cream-Chive Mashed Potatoes, Smoked Cheddar Grits, Andouille-Potato Hash,
Sautéed Haricot Vert, Parmesan Risotto, Braised Spinach, Grilled Asparagus, Collard Greens

Indicates menu item can be modified to be gluten free
*The consumption of raw or undercooked meats or fish, that may contain harmful bacteria, may cause serious illness or death.
**Checks cannot be split more than six ways
BUILDING HISTORY
In 1858, John Stoddard had this building commissioned to be designed and built by the famous New York architect, John Norris. He was one
of three major architects in Savannah at the time, along with William Jay and Charles B. Clusky. Some of John Norris’ Savannah works include
the Andrew Low House, the Cotton Exchange, the Mercer House, and the Green-Meldrim House. Completed in 1859, this building was
originally used as a warehouse and later housed Steven’s Shipping Company. The lower floors were known as John Stoddard’s Lower Range
and the top floors as John Stoddard’s Upper Range.
During the War Between The States, General Sherman’s lesser officers used this building’s empty offices for housing and planning space.
Our main dining room showcases a map that was hand-drawn by Union soldiers detailing Sherman’s march from Tennessee through Georgia.
The map was originally found in 1901 during a renovation of the building. Workers were removing the old finish and noticed lines drawn on the
wall. A small portion of the map was preserved, while the rest was covered due to damage and wear.
FLOOR PLAN
The first floor of our building is located on River Street. This level houses a coffee shop and the elevator which takes guests to the restaurant
and bar located on the third, fourth, and fifth floors.
Sona’s Salon is on the second floor where guests can enjoy shopping for unique souvenirs and t-shirts. The stairs and elevator allow access
from River Street.
The third floor holds the heart of our restaurant, the kitchen. Guests will also find the restrooms and Dieter’s Den (pronounced Dee-ter’s),
which is a private dining room for parties of up to 40 guests.
The fourth floor, or Bay Street level, is our main entrance. This level is comprised of our main dining room which overlooks River Street and
Bay Street, the wine bar, and the piano bar with nightly live entertainment.
The Stoddard Room is located on the fifth floor. This banquet room accommodates groups up to 150 people, and is the perfect location for
wedding receptions, corporate events, and more.
Restaurant & Bar
Dinner Menu
- 26 East Bay Street - 15 East River Street Savannah, Georgia 31401
www.VicsOnTheRiver.com
vicsontheriver@aol.com
Phone: 912-721-1000 - Fax: 912-721-1005