Welcome to River House Bar & Grill

Where something delicious is always cooking!

Make a Reservation!

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Hours

Monday

11 AM - 1 AM
Kitchen open until 10PM.

Tuesday

11 AM - 1 AM
Kitchen open until 10PM.

Wednesday

11 AM - 2 AM
Kitchen open until 10PM.

Thursday

11 AM - 2 AM
Kitchen open until 10PM.

Friday

11 AM - 2 AM
Kitchen open until 10PM.

Saturday

11 AM - 2 AM
Kitchen open until 10PM.

Sunday

10:30 AM - 1 AM
Kitchen open until 10PM.

We deliver/cater!

WE DELIVER! To your door in Middletown, Elizabethtown, Bainbridge within 6.5 miles of our location. Finally something more than pizza! View our current menu.

CALL NOW! (717) 930-8700*
* $15 Delivery Minimum. At this time, we do not accept online delivery orders.

CATERING SERVICES NOW AVAILABLE | PRIVATE, CORPORATE, POP-UP LUNCHES, BOX LUNCHES, and MORE! Please call (717) 930-8700 or contact us for more information.

The Latest

  • CHEF FEATURE SPECIALS 11/3 ~ 11/9

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    APPETIZERS

    Southwest Chicken Eggrolls 
    Grilled chicken, cheddar jack cheese, black beans, corn, and roasted peppers wrapped in (3) crispy wontons served with sour cream and salsa |

    Spicy Pickle Fries
    Sliced dill pickle “fries” hand breaded in spicy panko bread crumbs, flash fried, and served with island horsey sauce |

    Blackened Shrimp Tostadas
    Cajun spiced grilled shrimp and chipotle lime slaw on crisp tortillas topped with salsa Verde and Pico de Gallo |

    SANDWICHES & SUCH

    River House French Dip
    Thinly sliced roast beef grilled with caramelized onions topped with melted provolone cheese served on our house baked sub roll with garlic herb Au jus and hand cut fries |

    Pepperoni Pizza Smash Burger
    Two 4oz brisket and short rib burgers topped with house pizza sauce, whole milk mozzarella cheese, and pepperoni served on a toasted ciabatta roll with a side of garlic parmesan fries |

    Crispy Florida Grouper Wrap
    Fresh Florida grouper cutlets hand breaded in panko, flash fried, and topped with crisp romaine lettuce, pineapple Pico de Gallo, cheddar jack cheese, and chipotle ranch wrapped in a warm chipotle tortilla served with River House pasta salad |

    KNIFE & FORK

    Maryland Blue Crab Raviolis
    Tender raviolis stuffed with ricotta and premium crab meat topped with sautéed shrimp and pan seared scallops finished with carbonara sauce, fresh peas, and Applewood smoked bacon |

    Veal Scaloppini
    Pan seared flour dusted veal cutlet topped with sautéed mushrooms and shallots finished in a brandy cream sauce served over Yukon mashed potatoes and chef veggies |

    Smothered Chipotle Ribeye
    Chargrilled 12oz center cut ribeye topped with sautéed mushrooms, onions, bell peppers, chipotle peppers, and melted cheddar jack cheese served with fresh cut fries |

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