The Riverworks Restaurant and Tavern The Riverworks Restaurant and Tavern The Riverworks Restaurant and Tavern The Riverworks Restaurant and Tavern The Riverworks Restaurant and Tavern
Join our mailing list to receive our monthly newsletter and special promotions.
Register Here >>
Want to be a Facebook FANatic?
Take a picture of you and your friends enjoying yourselves at The Riverworks and upload it to our Facebook page. Every month, we will pick our favorite and use it as our cover photo for the entire month! Get snapping and be our next Facebook FANatic.

Welcome to The Riverworks

Whether looking to enjoy an evening of fine dining or a casual lunch or dinner, The Riverworks' extensive menu and fresh ambience has something for everyone.

March Specials and Events:

Read on to see all the ways you can celebrate the impending return of warmer weather at The Riverworks this month.

Planning a Party or Function?

The Riverworks offers a wide variety of catering services customized to meet any function or party needs. Read More.

Come inside and have a look around.

Have a walk through our upstairs Dining Room or downstairs Tavern using our virtual tour provided by Google. View Tour.

The Riverworks In The News...

Miles Buck
The Riverworks head chef, Miles Buck is featured in the Food Chef Spotlight section of the NH Magazine The Hippo.
Turning Seacoast trash into treasure - The Riverworks partnership with the Eco Movement is featured in Seacoast Online and Portsmouth Herald.
Close X
Riverworks Newsletter

As much fun as a wintry New England day can be, it's safe to say that we are all ready for the end of the longest winter ever! March comes in like a lion and out like a lamb and we could not be more thrilled to turn the calendar page on February and welcome a new month. Read on about all the ways you can celebrate the impending return of warmer weather at The Riverworks this month:

SPRING WINE AND COCKTAIL MENU:
Sunshine and warmer temperatures demand a cocktail makeover. Check out our new spirits menu, arriving later this month! Lighten up with fresh flavors like rhubarb, lavender, and berries as we ease into longer days.

TAVERN TRIVA ON MONDAYS:
This month, Tavern Trivia will be hosted by Bacardi Limon. Bacardi will provide weekly prizes for players, as well as a grand prize for the cumulative point winner at the end of March. Come by the tavern every Monday night at 8:00 with your team of 2-4 players to join the fun, or have a little fun of your own any day with one of our featured Bacardi Limon cocktails.

END 68 NEWMARKET FUNDRAISER:
End 68 Days of Hunger is a private, not-for-profit, effort to confront the approximately 68 hours of hunger that some school children experience between the free lunch they receive in school on Friday afternoon and the free breakfast they receive in school on Monday morning. In Newmarket, there are currently 26 children who benefit from this service. Join us on Thursday, March 12th for a benefit night to raise money for this important service! 10% of every check will go directly to End 68 Newmarket.

SAINT PATRICK'S DAY:
Ireland's luckiest day falls on a Tuesday this year. Following Riverworks tradition, we will feature boiled dinner and other traditional Irish cuisine on our specials menu through the weekend leading up to the 17th.

OSKAR BLUES PINNER IPA:
We are welcoming a new IPA onto our draft lines this month, Oskar Blues Pinner IPA. Try it anytime this month and be sure to stop by on Thursday, March 26th for a promo party with giveaways.

Smuttynose Beer Dinner
Presenting a Smuttynose Beer Dinner at
The Riverworks!
Thursday, October 10th
reception at 6:30, dinner at 7:00

$55.00/person plus tax and gratuity

limited space available, call 659-6119 for your reservations today!

Reception: Various Passed Appetizers
with: Star Island IPA

1st course: Wild Mushroom Soup with spicy greens and prosciutto
with: Old Brown Dog

2nd course: Crispy Roast Pork Belly with root vegetable puree and cider sauce
with: Pumpkin Ale

3rd course: Spicy Goat Curry with parsnips, beets and pickled peppers
with: Finest Kind IPA

4th course: Cheese Plate with pumpkin and apple butters, fig and raisin compote and brown sugar crostini
with: Robust Porter

 

Close Window