APPETIZERS

Spinach & Artichoke Dip

Spinach, fennel, artichoke hearts, ricotta, parmesan, crispy tortillas. +Lobster 15

18

Fried Haddock Bites

Crispy tender haddock, served with house tartar.

18

Maine Mussels

Shallots, garlic, herbs, sauteed in truffle cream sauce, served with garlic roasted baguette. (GFA)

23

Crispy Calamari

Crispy tender calamari, pickled cherry peppers, scallions, served with marinara sauce.

18

Bacon Wrapped Scallops

Double wrapped with bacon, scallions, maple bourbon glaze.

21

Chicken Tenders

Buttermilk marinated, Choice of: buffalo, truffle parmesan, BBQ, Thai chili.

16

Lobster Bruschetta

Fresh lobster meat, basil ricotta, marinated tomatoes, balsamic reduction, served on toast points.

25

SOUPS & SALADS

New England Clam Chowder

Bacon, onions, leeks, celery, red potatoes, clams. (GF)

9/15

Lobster Bisque

Lobster brodo and cream, topped with fresh picked lobster meat.

12/17

Maine Fields Salad

Mixed greens, blueberries, pickled red onion, candied walnuts, crumbled goat cheese, champagne vinaigrette. (GF)

18

Asian Noodle Salad

Chilled Lo Mein, carrots, cucumber, radishes, pickled ginger, scallions, edamame, cilantro, peanuts, tossed in a spicy ginger-peanut dressing.

19

Caesar Salad

Crisp romaine hearts, shaved parmesan, herbed croutons, house Caesar dressing.

16

SALAD PROTEINS:

Chicken – 10 | Shrimp – 12 | Scallops – 18 | Haddock – 14 | Lobster Tail – Mkt. 

RAW BAR

Chilled Local Oysters* (½ dozen)

Selection of local oysters with cocktail & mignonette, lemon.

21

Spicy Tuna Crispy Rice*

Crispy rice topped with sushi grade tuna marinated in a ginger sesame soy sauce, sriracha, seaweed salad.

22

Fresh Lobster Tail

Split Boothbay lobster tail, lightly dressed with a lemon vinaigrette, chives.

Mkt.

Shrimp Cocktail

4 colossal shrimp served with cocktail sauce and lemon slices. (GF)

20

Seafood Sampler

4 local oysters, 2 colossal shrimp, lobster tail, cocktail & mignonette.

45

FRIED

      Served with fries, slaw, and house tartar.

Whole Belly Clams

Mkt.

Shrimp

28

Scallops

34

Haddock

30

Fisherman’s Platter

Combo of the above

44

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE NOTIFY YOUR SERVER IF YOU OR SOMEONE IN YOUR PARTY HAS A FOOD ALLERGY.

Executive Chef: Douglas Forgione

SANDWICHES

               Served with fries & pickle (GF available +2)

Boothbay Lobster Roll

Hot: Drawn lemon butter, chives Cold: Lemon mayo, chives.

Mkt.

Fish Tacos

Fried or blackened, pickled cabbage, pico de gallo, guacamole, pickled onions, chipotle aioli.

19

Philly Cheesesteak

Shaved rib-eye, American cheese, caramelized onions, sauteed bell peppers. 

21

Haddock Sandwich

Fried or blackened, lettuce, pickled onions, house tartar.

21

McSeagull's Smash Burger

Two 4 oz. patties, cheddar cheese, frizzled onions, lettuce, tomato, roasted garlic aioli. +Bacon $3

19

Chicken Sandwich

Grilled or fried, cheddar cheese, garlic aioli, romaine, (spicy optional).  +Bacon $2

18

ENTREES

Boothbay Lobster Dinner

Steamed Boothbay lobster, garlic roasted potatoes, corn on the cob. (GF) +Chowder 6

Mkt.

Baked Haddock

Ritz cracked encrusted, lemon butter, garlic roasted potatoes, asparagus.

34

Limoncello al Mare

Mussels, scallops, shrimp, capellini pasta, in a light limoncello cream sauce. +Lobster tail – Mkt.

36

Roasted Statler Chicken

Pan seared chicken with garlic mashed, edamame bacon succotash, & lemon-thyme jus.

30

Seared Scallops*

Bacon & roasted corn risotto, sauteed spinach, citrus beurre blanc. (GF)

36

Prime NY Strip*

12 oz prime cut, au poivre sauce, baked cheddar mashed, asparagus. +Lobster tail – Mkt.

49

SIDES

Fries (+truffle parmesan) – 7/12 | House Slaw – 5 | Mac n’ Cheese (+lobster)  10/28 | Onion Rings – 8  | Caesar Salad – 9 | House Salad – 8 | Asparagus – 8 | Bread – 5

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE NOTIFY YOUR SERVER IF YOU OR SOMEONE IN YOUR PARTY HAS A FOOD ALLERGY.

Executive Chef: Douglas Forgione