APPETIZERS

Spinach & Artichoke Dip

Spinach, fennel, artichoke hearts, parmesan, served warm with tortillas. +Lobster 12

17

Oysters Rockefeller

4 local oysters, roasted with asiago spinach, smoked bacon, herb bread crumbs.

18

Maine Mussels

Shallots, garlic, tomatoes & herbs steamed with white wine, grilled baguette.

22

Bacon Wrapped Scallops

Doubled wrapped skewer, herb crema drizzle, scallions.

19

Fried Haddock Bites

Crispy tender haddock served with house tartar sauce.

17

House Calamari

Crispy fried calamari, pickled peppers, scallion, & chipotle lime aioli.

18

Harbor Poutine

Crispy fries, cider gravy, local cheddar curds, smoked bacon, scallions. (GF)

15

Chicken Tenders

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

14

SOUPS & SALADS

New England Clam Chowder

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

9/14

Lobster Bisque

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

12/17

Maine Fields Salad

Mixed greens, fresh Maine blueberries, pickled red onion, toasted walnuts, goat cheese crumbles, champagne vinaigrette. (GF)

18

Harvest Bowl

Wild rice, local greens, Brussels sprouts, spiced pepitas, goat cheese, honey crisp apple, apple cider poblano vinaigrette. (GF)

19

Caesar Salad

Chopped romaine hearts, freshly shaved parmesan, herbed croutons, house Caesar.

14

SALAD PROTEINS:

Chicken – 8 | Steak – 18 | Shrimp – 12 | Scallops – 18 | Lobster – Mkt. | Haddock – 14

RAW BAR

Oysters on the half shell* (½ dozen)

Fresh local oysters, cocktail & mignonette, lemon slices.

21

Tuna Tartar*

Cucumber, avocado, and scallion tossed in a ginger soy, wonton chips.

22

Shrimp Cocktail

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

20

FRIED

Served with fries, slaw, and house tartar.

Whole Belly Clams

Mkt.

Shrimp

24

Scallops

31

Haddock

26

Fisherman’s Platter

Combo of the above

42

*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: Jacob Dushuttle

SANDWICHES

Boothbay Lobster Roll

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

Mkt.

Fish Tacos

Fried or blackened, guacamole, cabbage, pickled onion, with a chipotle lime aioli.

19

Philly Cheesesteak

Shaved rib-eye, caramelized onions, green peppers, & American cheese on a toasted
hoagie roll.

21

Haddock Sandwich

Fried or blackened, house tartar, romaine, tomato, pickled red onion.

16

Ultimate Smash Burger

Two 4 oz. patties, American cheese, garlic aioli, frizzled onions, romaine, tomato. +Bacon $2

18

Chicken Sandwich

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

16

ENTREES

Maine Lobster Dinner

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

Mkt.

Seared Scallops*

Lemon caper asiago risotto, sauteed spinach, citrus beurre blanc. (GF)

34

Baked Haddock

Panko herb encrusted, lemon butter, white wine, roasted red potatoes, asparagus.

29

Cider Braised Pork Shank

Sweet potato hash, crispy Brussels sprouts, apple cider brodo, butternut puree. (GF)

32

Seafood Fra Diavolo

Local mussels, lobster, shrimp, sauteed in a spicy pomodoro broth with cherry peppers, tossed with fettuccine.

Mkt.

NY Strip Steak*

14 oz. cut, roasted bliss potatoes, goat cheese spinach, herb crema sauce. (GF)

42

SIDES

Fries (+truffle parmesan) – 7/12 | Mac n’ Cheese (+lobster)  10/24
Onion Rings – 8 | House Slaw – 5 | Caesar Salad – 7 | House Salad – 7 | Grilled Asparagus – 8 | Lobster Tail – Mkt. 

*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: Jesse P. Mackie