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Seafood Florentine at the Rogue River Steakhouse

Start with a crisp dinner salad alongside hot ciabatta bread, and our renowned Tribally produced olive oil and elderberry Balsamic vinegar service.  Then, enjoy a sautéed mélange of savory shrimp, halibut, salmon and Dungeness crab presented on a bed of quick-seared spring spinach and crowned with a silky Velouté sauce and freshly grated Parmesan cheese.  Served alongside our Rogue River rice pilaf.


At the Rogue River Steakhouse Sundays and Mondays,  5pm – 9pm.