River House (Revisited)
For this week's blog post, we're very excited to return to 53 Bow St, in downtown Portsmouth NH! Justin Rivlin, General Manager of the River House, and Dave Harbilas, Executive Chef, and Susan Labrie, Sales and Marketing/Function Manager, invited us down the deck on one of the last beautiful sunny October days to get a pre-view of the new Winter Menu.
Please fill us in on whats changed since we were here last.
We are keeping some of our favorites and cold weather favorites, such as the chowder, mussels, and seafood casserole, and are adding some newer dishes that will entice the locals to come down to Bow Street for lunch and dinner!
With the addition of our heated balcony, our customers can enjoy outside eating in a warm, controlled environment while sitting amongst the snow and cold. The balcony overlooks the water and tugboats, and is our most popular place to dine in the winter!
Since the last time we spoke, we also have developed a private function room, where we can entertain up to 36 guests for a seated dinner, or up to 48 for a cocktail style party. It is a very popular place for birthdays, rehearsal dinners, holiday parties, and corporate dinners. We are so excited about the interest in the room, and the many repeat customers, and repeat business clients, that we host.
We have also improved and expanded our wine list, and developed some fun winter cocktails. Our bar tenders are excited to shake it up for our customers.
Let's discuss the dishes that our readers will be seeing.
Dave Harbilas, our executive chef, is so excited to create some new comfort food meals and change up the menu. He is working closely with some great and creative sous chefs, and everyone is working closely together to offer some wonderful alternatives to the typical seafood dishes.
That's fantastic! To start off we sampled some drinks and the Calamari.
The Cornmeal encrusted Calamari is Rhode Island Calamari and cherry peppers delicately tossed in cornmeal and lightly fried. Served with house made marinara and a basil aioli.
Next up is the Winter Citrus Salad.
It comes with mixed greens topped with slices of fresh winter citrus, goat cheese and almonds. Served with a cranberry-citrus vinaigrette.
After the salad we tried this delicious next dish.
Fried Pork Belly over Asian Slaw drizzled with soy orange glaze.
This next meal was one of our favorites.
The Grilled Pork Chop with a cider-tomato glaze.
Last of all we tried the Stuffed Haddock.
It is freshly caught haddock stuffed with lobster artichoke stuffing, served with mashed and seasonal veggies.
Justin Rivlin, General Manager, is looking forward to decorating for all the holidays, and transforming the dining rooms into a warm and welcoming place to dine, by adding candles and rearranging the tables, he is creating a dining experience while enjoying the beautiful view and twinkling lights over the water.
Our goal at the River House is to re-create our menu and dining experience with the seasons and to meet the expectations of our growing customer base. We have some great loyal customers, and we want to keep them happy with a variety of new foods and beverages in a cozy atmosphere.
We enjoyed having you, and love the work you are doing with the Port Inn!
Thanks to everyone at the River House for having us come back to their great restaurant! We always have a great experience when we go there. They are a prime location for dining on the waterfront and we highly recommend that you head over to 53 Bow Street if you haven't already.
Make sure to check out the slideshow below because it's packed with extra dishes and bonus shots from the photo shoot. The extra dishes include the House Made hummus, (a veggie and pita platter to share), the Traditional Cobb Salad, the Chicken Saltimbocca (Boneless chicken breast stuffed with prosciutto, whole milk mozzarella, garlic and herbs. Served with a lemon-white wine butter), and you can't forget the Flourless Chocolate Cake, which is Gluten free and decadent. Thanks for reading and stay tuned for our next post!