📱 Download the only app with the macros of over 35,000 restaurant menus.
River's Edge Restaurant
Nutrition Facts & Calorie Information
1936 Rogue River Hwy Grants Pass, OR 97527
- PawBacon Cheddar Burger
Hand-pressed patty, Tilamook cheddar, bacon, lettuce, tomato, onion, and lemon aioli.
14 oz Prime Rib*GF
Whipped potatoes and seasonal vegetables served with Au Jus and creamy horseradish.
Edge Prime Rib Dip
8oz of Prime Rib thinly sliced and soaked in au jus on a hoagie roll with caramelized onions, Swiss cheese, and creamy horseradish.
Want 35,000 menus in your pocket?
Download the MacrosMap app to get the macros for this menu and over 35,000 other restaurant menus.
Blue Cheeseburger*
Hand-pressed patty, house made pork belly, Rogue Creamery blue cheese, caramelized onion, lettuce, tomato, lemon aioli. Upgrade to Elk Patty $2.50.
Oregon Lamb GF
Grilled lamb rack with basil/mint risotto, baby carrots, and Oregon berry red wine reduction.
Breakfast Burger
Hand-pressed patty, egg, pork belly, muenster cheese, tomato jam and lemon aioli, with choice of side.
Edge Wedge GF
Iceberg, Rogue Creamery blue cheese, bacon, tomatoes, red onion, served with blue cheese dressing or balsamic vinaigrette.
14 oz Grilled Ribeye*
Whipped potatoes and seasonal vegetables.
14oz New York Strip*GF
Whipped Potatoes and seasonal vegetables.
Gourmet Meatloaf
Ground filet, veal, pork, with mushroom duxelles, bacon wrapped, served with whipped potatoes, seasonal vegetable and Cajun cream sauce.
Duck Confit
Duck leg quarters braised in their own fat with creamy mushroom risotto, seasonal vegetable, and a roasted red pepper romesco.
Smoky Steak Pasta
Tender beef with roasted Roma tomatoes, mushrooms, and spinach tossed with linguini in a smoked mozzarella, and parmesan cream sauce.
French Toast
Two pieces of hazelnut crusted French toast, dusted with powdered sugar, served with Nutella, maple syrup , and fresh strawberries.
Eat out, locked in.
Download the MacrosMap app to get the macros for this menu and over 35,000 other restaurant menus.
Download MacrosMap →Turkey Club
House smoked turkey, bacon, Swiss cheese, lettuce, and tomato on three pieces of toasted sourdough with basil aioli.
Seafood Pasta
Shrimp, scallops, and Dungeness crab with roasted Roma tomatoes, and basil tossed with linguini in a four-cheese cream sauce.
10 oz Filet*GF
Whipped Potatoes and seasonal vegetables.
Fried Chicken Sandwich
House breaded and fried chicken breast on a brioche bun with pickle, onion, lettuce, tomato lemoni aioli.
Corned Beef Sandwhich
House made corned beef, Swiss cheese, and tangy slaw on grilled marble rye.
Edge Mac & Cheese
House cheese blend and herbs, topped with toasted panko. Ask your server about additions.
10 oz Filet Oscar*
Topped with bearnaise and Dungeness crab, served with whipped potatoes and seasonal vegetables.
Pork Belly Benedict
Crispy pork belly, avocado, tomato, poached egg, and hollandaise, on a toasted English muffin, with choice of side.
Breakfast Bagel Sandwich
One egg any tyle, bacon, cheddar cheese, avocado, lemon aioli, tomato jam on fresh baked everything bagel, with choice of side.
House Pork Belly
Honey bourbon glazed pork belly, apple-pear puree and shoestring potatoes.
Stuffed Shells
Five large pasta shells stuffed with a mixture of four cheese, spinach, mushrooms, and red bell pepper. Served on a bed of arrabbiata sauce and topped with smoked mozzarella.
Smoked Salmon Benedict
House smoked salmon, spinach, poached egg, and hollandaise, on a toasted English muffin, with choice of side.
Sweet and Savory Crepes
One crepe stuffed with lemon curd and topped with Oregon berry compote, the other stuffed with creamed spinach, mushrooms and sausage.
Steak and Eggs
6oz tender steak cooked to your liking with two eggs any style, potatoes O'brien and tomato jam.
Meatloaf Sandwhich
Our house made meatloaf with Tillamook cheddar, red onion, tomato, and spicy gochujang mayo on grilled sourdough.
Osso Bucco GF
Braised pork shank with whipped potato, seasonal vegetable and apple infused pork demiglace.
Steelhead*GF
Blackened Oregon steelhead with herb polenta cake, creamed spinach, and mushrooms.
Vegan Smash Burger GF
Two plant-based patties with vegan cheese, lettuce, tomato, onion, pickle and mustard on a gluten free bun.
Wasabi Tender*
Marinated grilled beef tenderloin with hoisin and wasabi aioli.
Biscuits and Sausage Gravy
Fresh baked buttermilk biscuits topped with house made sausage gravy.
Bagel Plate
House made "everything" bagel with dill cream cheese, smoked Salmon, and tomato caper salsa.
Calamari
Black pepper and thyme breading, served with cilantro lime aioli.
Stuffed Mushrooms GF
Creminis stuffed with a three cheese blend, spinach, mushrooms, and red bell peppers served on a spicy arrabbiata sauce.
Roasted Beet GF
Mixed greens, roasted beets, honey mascarpone, candied hazelnuts, and champagne.
Salmon*GF
Pan-seared, skin on Atlantic salmon with mediterranean couscous and sauce vierge. (tomato, caper, olive and herbs).
Scallops
Pan-seared scallops, asparagus, lemon beurre blanc, coconut rice cakes, sweet chili carrot curls, and hoisin drizzle.
Basic Breakfast
Two eggs any style, bacon or sausage, potatoes O'brien, with a side of toast.
Steamer Clams
Garlic, herbs, and chili flakes in a buttery wine broth.
Edge Chopped
Arugula, couscous, pepitas with currants and asiago, dehydrated corn, tomatoes, smoked salmon served with basil cream dressing.
Fish Tacos
Blackened cod with fresh slaw, cilantro lime crema, and garnished with pickled onions.
Chicken
Pan Seared chicken breast with whipped potato, seasonal vegetable, and lemon herb velouté.
Blackened Ahi Tuna GF
Blackened Ahi Tuna served with house made sweet soy, wasabi aioli and pickled ginger.
Corned Beed Hash
Corned beef, sauteed with bell peppers, onions, potatoes and your choice of eggs.
Apple Salad GF
House blend greens, Oregon bleu cheese, dried cranberries, candied walnuts, and apple cider vinaigrette.
Edge Caesar
Chopped Romaine, parmesan, croutons, Ceasar dressing, and lemon wedges.
Edge Veg
Sauteed vegetables with herb pesto and seared tofu.
Fried Artichokes
Fried artichoke hearts in a black pepper, and thyme breading with lemon aioli.
Shrimp Cocktail GF
Five Poached jumbo shrimp with house made cocktail sauce.
People also viewed
About River's Edge Restaurant Nutrition Information
Discover the nutritional content of menu items at River's Edge Restaurant in Grants Pass, OR. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
Whether you're tracking macros, counting calories, or simply making healthier dining choices, our nutrition facts help you make informed decisions when eating out. All nutritional values are estimates based on typical ingredients and preparation methods.
How to Use This Information
- • Use the sort buttons to find items by highest/lowest calories, protein, carbs, or fat
- • Compare similar items to make the best choice for your dietary goals
- • Keep in mind that actual values may vary based on preparation and serving size
- • Consider your daily nutritional targets when making selections
Want Nutrition Facts for Any Restaurant?
Enter any restaurant menu URL at macros.menu to get instant nutritional analysis
Analyze Any Menu📚 Cite this page
Copy & paste the citation below:
Macros Menu. "River's Edge Restaurant Menu - Nutrition Facts – Macros & Calories." https://macros.menu/rivers-edge-restaurant-grants-pass-or. Accessed December 25, 2025.