53 Bow St., Portsmouth, NH
FRI-SAT, 11AM-9:30PM
SUN, 10:30AM-4PM




Seafood Chowder Voted New England’s Best!
GF- A hearty, rich, creamy soup with lobster, scallops, shrimp, clams, and haddock. A house specialty…and Gluten Free!
Cup 8  Bowl 12                           Quart (served cold to-go) 23

Chicken Tenders GF- 6 jumbo seared or golden fried tenders with a choice of sauce.

BBQ, Honey-garlic, Buffalo or Honey-mustard.   14
Extra sauces 2ea

Crab Cakes GF- Two cakes prepared with blue crab and pretzel breadcrumbs, served with stone ground mustard remoulade.   16

Truffalo Cauliflower GF- Fried florets of cauliflower tossed in truffle-buffalo sauce topped with Jasper Hill Farm blue cheese crumbles.  12

Calamari GF- Fried calamari prepared with rings and tentacles. Tossed with cherry peppers and served with marinara sauce.   13

Lobster Artichoke Dip GF- A casserole of Maine lobster meat, artichoke, asiago and romano cheeses. Served with “old bay” dusted tortilla chips.  15


Quinoa Salad GF- Mixed greens, cucumbers, red peppers, avocado, pomegranate seeds and feta cheese.

Served with honey vinaigrette. Appetizer 8   Entrée 12

Caesar Salad GF- Chopped Romaine lettuce and croutons tossed lightly with a classic caesar dressing. Finished with asiago cheese.  Appetizer 7    Entree 11

Beet Salad GF- Roasted bets on a bed of mixed greens, topped with candied walnuts, crumbled goat cheese, pickled red onion, and micro greens. Served with balsamic and oil.. Appetizer 8   Entree 12

Cobb Salad GF- Roasted chicken breast, mixed greens, hard boiled egg, avocado, tomato, cucumbers, red onions, bacon, and bleu cheese. Served with balsamic vinaigrette. 19   With out Chicken   13

Salad Add-Ons

Steak Tips 11
Fried Shrimp 9
Salmon Filet 10
Grilled Herb Chicken Breast 6


Served with french fries & pickle chips. Substitute truffle-parmesan waffle fries add 3

All sandwiches can be prepared Gluten Free using our gluten free bread for an additional 2

Fresh Haddock Sandwich GF- Haddock fillet, fried or oven broiled. Served on a toasted brioche bun, and a side of fresh coleslaw, house-made tartar sauce, and lemon. 14

Turkey Panini GF- Thin sliced turkey, crisp bacon, and cheddar cheese, hot pressed and served on parmesan-sage bread, with honey mustard. 13
Make it a cup and a half- half panini and cup of award-winning seafood chowder.  16

Crab Cake BLT GF- River House crab cake served with crispy bacon, lettuce, and tomato, served on a brioche bun with stone ground mustard. 16

Smash Burgers GF- A River House blend of black angus patties seared to medium, served on a brioche bun with lettuce, tomato, and a choice of pepper jack, cheddar, Swiss, American, or gorgonzola. 13
Add bacon, mushrooms, caramelized onions, or smashed avocado.  2 each

Chicken Sandwich GF- Chicken breast golden fried or seared, served on a toasted brioche bun. Topped with lettuce, tomato, and a choice of pepper jack, Swiss, cheddar, or American.  13

Add bacon, mushrooms, caramelized onions, or smashed avocado.  2 each

Veggie Burger GF- Sweet potato puree, crushed black beans, shredded carrots, red onions and garlic. Served on a toasted brioche bun.  13


Our Crab Rolls are prepared with fresh local Jonah crab meat. 

Crab Roll GF- Fresh local crab meat salad, dressed lightly with mayonnaise, lemon juice, and shallots. Served on a toasted brioche roll, served with french fries. Market Price

Crab Roll & Cup GF- Fresh local crab meat salad, dressed lightly with mayonnaise, lemon juice, and shallots. Served on a toasted brioche roll with a cup of award winning seafood chowder and french fries. Market Price


Jerk Spiced Atlantic Salmon GF- Seared salmon served on black beans and rice with grilled asparagus. 22

Pumpkin Gnocchi Pumpkin gnocchi sautéed with mushrooms, bacon, cranberries, and spinach with a maple bourbon cream sauce.  17

Fish Tacos GF-3 fried haddock tacos prepared with shredded cabbage, pineapple mango salsa, and cotija cheese. Served with cilantro lime black beans. 16

River House Steak Tips GF- Grilled house-marinated sirloin tips, topped with caramelized onions. Served with mashed potatoes and green beans. 24

New England Baked Haddock GF- A shrimp and romano cheese panko crust atop a filet of haddock oven baked and served with green beans and mashed potatoes.  18

Lobster Mac’N Cheese Pasta shells, white cheddar and fontina, prepared with fresh ME lobster topped with Goldfish crumbles and served with green beans. 24          Without lobster. 16

Seafood Paella GF- Mussels, shrimp, scallops, chorizo, and calamari simmered with tomato, onion, peas and traditional Spanish spices.   22

Surf & Turf GF- Slowly braised beef short rib, garlic herb skewered shrimp over whipped Yukon gold potatoes, grilled asparagus topped with braising jus.   26

Fried Seafood Basket  GF- Your choice of seafood served with french fries, lemon, cole slaw, and tartar sauce. 

Haddock Basket  19  |  Shrimp Basket  17  |  Haddock & Shrimp Basket  19


Peanut Butter Pie – Graham cracker crust. Drizzled in chocolate and served with whipped cream.   8

Chocolate Cake- A slice of our decadent chocolate cake served with whipped cream.   8

Cannoli– 2 cannolis served with cookies & cream, and pumpkin pistachio filling.  8


(Children’s menu for kids 12 and under only)

Grilled cheese with fries
Hot dog with fries 
Fried chicken tenders with fries
Fish and chips
Kraft Macaroni & Cheese with fries


Apple Cider Margarita El Jimador tequila, triple sec, and apple cider, served on ice with a cinnamon sugar rim 11

River House Lemonade Svedka Citron vodka, lemonade, splash of cranberry juice and soda water  10

House Red Sangria A blend of red wine, elderflower, and fresh juices   11

Winter Mule Hammer and Sickle Vodka, spalsh of lime and cranberry topped with ginger beer   11

Old Fashion Winter Buillet Bourbon, maple syrup, bitters, orange zest, and cinnamon  12


Espresso Martinis Stoli vanilla, kahlua, and espresso 12

Ruby red cosmo Deep eddy grapefruit, triple sec, splash of cranberry and lime juice 12

Port town manhatten bullet rye,port wine, and orange bitters   13

Hot and Dirty Jalapeno infused Titos Vodka, olive juice, and blue cheese stuffed olives   13


The Gunner Kahlua, Baileys, Jameson, and whipped cream  9

Salted Karamel Stoli Salted Karaml, Creme de cocoa, and whipped cream  9

Nutty Irishman Baileys, Frangelico, and whipped cream   9

Spanish Warmer Kahlua, Dark Rum, and Triple Sec   9

Hot Apple Toddy Crown Royal, honey, apple cider and lemon 9


Cupcake Prosecco
Aromas of white peach, honeydew, and grapefruit that lead to a toasted brioche finish
Glass Bottle 31

Stemmari, Italy
White peach and pear, notes of dry yellow flowers.
Glass 9 Bottle 35

Zenato Pinot Grigio, Itlay

Delicately scented and soft on the palate with classic citrus and floral notes.
Glass 11    Bottle 47

Lobster Reef Sauvignon Blanc, New Zealand 
Hints of peach and apricot with underlying notes of citrus and herbs
Glass 12   Bottle 47

13 Celsius Sauvignon Blanc, New Zealand
Vibrant aromatics of citrus and lychee with refined acidity and a clean finish
Glass 10   Bottle 39

Sonoma Cutrer Chardonnay, California
Full-bodied with tropical fruit flavors, toasted vanilla and honey
Glass 14   Bottle 55

10 Span Chardonnay, California
Rich creamy flavors with tropical fruit flavors, toaste vanilla and honey.
Glass 9  Bottle 35

Chloe Rose, California
Delicate notes of fresh strawberries, raspberries, and watermelon on the nose and palate.
Glass 9  Bottle 36

Kendal Jackson Chardonnay, California
Citrus and pear aromas followed by lush eash, melon, green apple, and mineral flavors with toasty oask finish.
Glass 11   Bottle 43


Spill Red Blend, CA
Aromas of blackberries and cherry, with sweet notes of nutmeg, cinnamon, and vanilla.
Glass 11   Bottle 43

Carson Scott Cabernet Sauvignon, CA
rich notes of cassis, black cherry and cocoa with softer tones of vanilla and coffee.
Glass 12   Bottle 47

Firesteed Pinot Noir, CA
Aromas of red cherry, strawberry, and mocha with hints of rhubarb.
Glass 11  Bottle 43

Meomi Pinot Noir, Sonoma, CA
Medium-bodied with berry notes, spice & nicely balanced tannins.
Glass 14   Bottle 55

Coppola Claret-Cabernet Sauvignon, California
Memorably lush with a tapestry of smooth tannins and succulent flavors of wild berries, plum and anise.
Glass 14    Bottle 55

Trapiche Malbec, Mendoza
Fruit forward with black cherry & black raspberry, hints of spice & a dry finish.
Glass 10  Bottle 39

McManis Cabernet Sauvignon, Sonoma
Medium-bodied on the palate with juicy black currant and black cherry flavors
Glass  Bottle 35

10 Span Cabernet Sauvignon, CA
Medium body with juicy flavors of berry and bolack cherry with soft tannis.
Glass 9  Bottle 35



River House Brew, Tuckerman PA, Conway, NH   7
Bud Light, St Louis, MO   5
Stoneface IPA, Newington, NH   8
Allagash White, Portland, ME   8
Great Rhythm Tropical Haze, Portsmouth, NH   8
Pacifico Lager, Mexico   7
Shipyard and Friends Seasonal Rotation   8   
Sam Adams Seasonal, Boston, MA   7   

Cans & Bottles

Bud Light, MO ABV 4.2%
Budweiser, MO ABV 5%
Coors Light, CO ABV 4.2%
Miller Lite, WI ABV 4.5%
Michelob Ultra, MO ABV 4.1%
Corona Light, IL ABV 4%
Stella Artois, MO  ABV 5%
Sam Adams Boston Lager, MA ABV 4.7%
Guinness Irish Stout, IR 16OZ ABV 4.3%

Great Rhythm Squeeze IPA, NH 16OZ ABV 6.0%
Moat Mountain Czech Pils, North Conway, NH ABV 4.9%
Citizen Cider Unified Press, VT ABV 5.2%
White Claw Black Cherry Seltzer, IL ABV 5%
Omission Lager, NH ABV 4.6%
Heinekin 0.0, Holland

Stoneface Berliner Weiss Rasberry (Sour), Newington NH ABV 3.7%

Moat Mountain Iron Mike, North Conway, NH ABV 5.6%


Coca Cola   3
Diet Coke   3
Sprite   3
Ginger Ale   3
Lemonade   3
Iced Tea   3
Cranberry Juice   4
Apple Juice   4
Orange Juice   4
Milk   3
Poland Spring   3
Eli’s Root Beer   4
Coffee, Decaf, Tea   4
Poland Spring   3


Dinner Menu
www.riverhouse53bow.com, Follow us on Facebook or Instagram @riverhousenh

Consuming raw or under-cooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.