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    Too far to deliver

    Location and hours

    201 Sw St Lucie Ave, Stuart, FL 34994
    Sunday - Tuesday
    11:30 AM - 08:00 PM
    Wednesday
    Closed
    Thursday
    11:30 AM - 08:00 PM
    Friday - Saturday
    11:30 AM - 09:00 PM

    Riverwalk Cafe & Oyster Bar (SW St Lucie Ave)

    Seafood • $$
      •  More info
    201 Sw St Lucie Ave, Stuart, FL 34994
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    $$ • Seafood • American • Southern
    • Picked for you
        • Shrimp and Grits
          Colossal shrimp (4 pcs) and lightly blackened. Served over smoked gouda grits with Applewood bacon and chives. Topped with caramelized cabbage.
        • Chicken Francaise
          Lightly egg battered with pecorino Romano cheese and sautéed. Topped with a lemon butter pan sauce. Served over angel hair pasta and spinach.
        • Ginger Glazed Wild Scottish Salmon
          Marinated in fresh ginger, soy sauce, sherry, and honey. Served with jasmine rice and sautéed spinach.
        • The One Salad
          Blackened fresh catch over mixed greens with gorgonzola, strawberries, candied pecans, and red onions. Tossed in a red wine vinaigrette.
        • The Riverwalk Salad
          Blackened chicken over mixed greens with kalamata olives, golden beets, mushrooms, cucumbers, red onions, tomatoes, and croutons. Tossed in balsamic vinaigrette.
      • Soups (Lunch)
          • Oyster Stew Soup (Bowl)
        • Appetizers (Lunch)
            • Grade Tuna Nachos
              Sesame seared chopped tuna and Asian slaw over crispy chips. Garnished with ponzu, wasabi mayo, and chipotle aioli.
            • Grade Seared Ahi Tuna
              Served over soba style noodles, seaweed salad, ponzu, and wasabi mayo.
            • Fiocchi
              Beggar purse pasta filled with pear and a blend of cheese sautéed in brown butter with pine nuts and fresh sage.
            • Oysters Rock a Feder
              Baked with spinach, gruyere, cream, and pernod.
            • Clams Casino
              Stuffed with scallions, bacon, diced peppers, and garlic butter.
            • Cornmeal Crusted Fried Oysters
              Served with remoulade sauce.
          • Salads (Lunch)
              • The Riverwalk Salad
                Blackened chicken over mixed greens with kalamata olives, golden beets, mushrooms, cucumbers, red onions, tomatoes, and croutons. Tossed in balsamic vinaigrette.
              • The One Salad
                Blackened fresh catch over mixed greens with gorgonzola, strawberries, candied pecans, and red onions. Tossed in a red wine vinaigrette.
              • Classic Caesar Salad
                Homemade dressing, Asiago, and croutons.
              • Apple-Maple Salad
                Mixed greens topped with apples, cranberries, gorgonzola, and candied pecans. Tossed in maple vinaigrette.
              • Summer Salad
                Baby arugula, figs, golden beets, toasted almonds, and summer berry vinaigrette. Served with three almond-crusted goat cheese toast points.
            • Sandwiches and Plates (Lunch)
                • American Kobe Burger
                  Served with lettuce, tomato, and onion on a brioche bun. Served with fries and slaw.
                • Chicken Salad Sandwich
                  Served on multigrain with lettuce and tomato. Served with fries and slaw.
                • Grilled Chicken Ciabatta
                  Provolone cheese, arugula, balsamic onions, tomato, and pesto aioli on ciabatta bread. Served with fries and slaw.
                • Grouper Sandwich
                  Crispy fried grouper with Napa slaw, house-made garlic dill pickles, and a lemon caper aioli on a brioche bun. Served with fries and slaw.
                • Fresh Catch Sandwich
                  Blackened or grilled. Served with lettuce, tomato, and onion on a brioche bun. Served with fries and slaw.
                • Blackened Salmon BLT
                  Served with arugula, Applewood bacon, tomato, and cherry pepper aioli on brioche bread. Served with fries and slaw.
                • Cornmeal Crusted Fried Oysters
                  Lightly fried and served with remoulade sauce. Served with fries and slaw.
              • Appetizers (Dinner)
                  • Cornmeal Crusted Fried Oysters
                    Served with homemade remoulade.
                  • Oysters Rock a Feder
                    Baked with spinach, pernod, and Gruyere cheese.
                  • Grade Ahi Tuna Nachos
                    Crispy chips with sesame seared chopped tuna, Asian slaw, ponzu, wasabi mayo, and chipotle aioli.
                  • Grade Seared Ahi Tuna
                    Served with seaweed salad, soba style noodles, ponzu, and wasabi mayo.
                  • Fiocchi
                    Purse pasta stuffed with roasted pear and a blend of cheese. Sautéed in brown butter, fresh sage, pine nuts, and garlic.
                  • Clams Casino
                    Northern top necks, diced peppers, butter, bacon, and breadcrumbs.
                • Salads (Dinner)
                    • Summer Salad
                      Baby arugula, golden beets, figs, toasted almonds, and almond crusted goat cheese on toast points. Topped with a summer berry vinaigrette.
                    • Caesar Salad
                      Homemade Caesar dressing with Asiago and croutons.
                    • Tomato and Gorgonzola Salad
                      Mixed greens with cherry tomatoes, gorgonzola, balsamic onions, and toasted pine nuts. Tossed in balsamic vinaigrette.
                    • Apple Maple Salad
                      Mixed greens topped with apples, dried cranberries, candied pecans, and gorgonzola. Tossed in a maple vinaigrette.
                  • Entrees (Dinner)
                      • Ginger Glazed Wild Scottish Salmon
                        Marinated in fresh ginger, soy sauce, sherry, and honey. Served with jasmine rice and sautéed spinach.
                      • Shrimp and Grits
                        Colossal shrimp (4 pcs) and lightly blackened. Served over smoked gouda grits with Applewood bacon and chives. Topped with caramelized cabbage.
                      • Chicken Francaise
                        Lightly egg battered with pecorino Romano cheese and sautéed. Topped with a lemon butter pan sauce. Served over angel hair pasta and spinach.
                      • Double Bone Pork Chop (14 oz)
                        Topped with a garlic sage jus-lie. Served with potato du jour and vegetables.
                      • Roasted Maple Leaf Duck
                        Served with an apricot glaze. Served with potato du jour and vegetables.
                    Allergens: These items may include unlisted ingredients and/or be prepared on equipment that processes allergens. Take precautions if you have an allergy.