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Homemade Soup of the Day
Cup/Bowl
Fresh Chowder of the Day
Cup/Bowl
Maine Lobster Bisque
Cup/Bowl
Maine Crab Cakes
Over Baby Green with a Black Bean-Tomato Salsa and a Spicy
Jalapeno Aioli
Shrimp Cocktail
Jumbo Shrimp with Spicy Cocktail Sauce
Haddock Seviche
Marinated in Lime, Onions and Cilantro
The Wharf’s Own Onion Rings
Deep Fried Calamari
Served with a Spicy Marinara Sauce
Baked Brie En Croute
Apple Chutney
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Steamed Clams
Over a Pound
Served with Bouillon and Drawn Butter
Escargot En Croute
With a Roasted Garlic Beurre Blanc and Tomato Concasse
Steamed Mussels
Prepared with Onions, Tomatoes and Garlic in White Wine
Steamed Mussels Fra Diavolo
With Chourizos Sausage
In a Spicy Marinara Sauce
Bruschetta
Garlic Bread Topped with Maine Shrimp, Marinated Tomatoes and Mozzarella Cheese
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ASK YOUR SERVER ABOUT OUR
SPECIALS
FOR THIS EVENING
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Lobster Salad Plate
Caesar Salad
A Traditional Caesar Made to Order
Spinach Salad
With Boiled Eggs, Bacon, Mushrooms, Tomatoes and Red
Onion
Chef Salad
Tomato, Fresh Mozzarella & Basil Salad
Mixed Garden
Salad
Dinner Caesar Salads
Garlic Shrimp
Broiled Sirloin
Pan Seared Salmon
Broiled Chicken
Regular or Cajun
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Baked Stuffed Haddock
Scallop-Pancetta Stuffing
Crab-Chive Beurre Blanc
Broiled Haddock
Prepared with a Lemon-Herb Butter
Saute sea Scallops
Garlic, Tomatoes, Green Onions, White Wine Cream
Over a Grilled Portabella Mushroom
Broiled Herbed Sea Scallops
Over a Grilled Portabella Mushroom
Topped with a Gorgonzola Mornay
Baked Salmon En Croute Stuffed with Lobster
Mousse, Served with a Tarragon-Champagne Beurre Blanc
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Surf & Turf
4 oz. Filet Mignon Wrapped in Bacon
With a Mushroom Bordelaise
Accompanied by a Fresh Stuffed Lobster Tail
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Bouillabaisse
Clams, Mussels, Shrimp, Fish of the Day & ½ Maine Lobster in a Fish
and Tomato-Saffron Broth
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Paella for Two
A Traditional Spanish Saffron Rice with Vegetables
Paella Marinara-Mixed Seafood
Paella Valenciana-Mixed Seafood, Chicken and Chourizo Sausage |
Baked Stuffed Jumbo Shrimp
With a Roasted Red Pepper Stuffing and a Crab-Pancetta Beurre Blanc
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Saute Tuna Loin
Sautéed with a Tomato-Caper Vinaigrette
Served over Baby Spinach |
Char-Broiled Sirloin Steak
Topped with Onion Straws
10 oz. or 16 oz
Char-broiled Herb Rubbed Rack Of Veal
Mushrooms Au Gratin & Rosemary Demi-Glaze
Char-Broiled Filet Mignon
Single or Twin 4 oz. Tenderloins Wrapped in Bacon and Served
with a Mushroom Bordelaise
Sirloin Steak Au Poivre
Deglazed with Brandy & Served with a Peppercorn Bordelaise
Single or Twin Baked Pork Chops
With a Crispy Herb Crust
Sautéed Caramelized Apples & Cider Cream
Roasted Prime Rib of Beef
8 oz. or 14 oz.
Served Au Jus
Friday and Saturday nights only.
saute Tarragon Chicken
Wild Mushrooms, Garlic & Dijon-white Wine Cream
Herb Rubbed Spring Chicken
Broiled with a Cranberry-Orange Glaze
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Please Note:
ANY ENTREE MAY BE ORDERED WITHOUT SAUCE OR STUFFING |
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BOILED MAINE LOBSTER
1 Pound ~ 1 ½ Pound ~ 2 Pounds |
BAKED STUFFED LOBSTER
Crabmeat and Shrimp in an Herb Stuffing |
LOBSTER PIE
In a Cream Sherry Mornay
Topped with a Puff Pastry
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SAUTEED LOBSTER
In Butter with
a touch of Harvey’s Bristol Cream |
Char-broiled Half Lobster & Sea Scallops
Tarragon-Champagne Beurre Blanc |
Harbor Shore Dinner
Cup of Chowder
Fried Shrimp, Clam and Haddock Sampler
Garden Salad
1 lb. Lobster & Steamed Mussels
Potato and Vegetable |
Fisherman’s Seafood Platter
Fried Haddock ~ Maine Shrimp ~ Maine Clams ~ Sea Scallops
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Seafood Alfredo
Scallops, Jumbo Shrimp, Lobster and Vegetables in a Light
Mornay
Tossed with Fettuccini
Shrimp Scampi
Lobster Scampi
Prepared with Garlic, Tomatoes, Mushrooms and Black Olives
in a Veloute Sauce
Tossed with Fettuccini
Sauté Scallops & Pancetta
Sautéed with Mushrooms, Spinach and Feta Cheese
Tossed with Fettuccini
Wild Mushroom Ravioli
Prepared with Vegetables in a Light Tomato-Herb Mornay
Add Chicken or Lobster |
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Fisherman’s Lobster Club
Roast Beef
Roast Turkey
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CHOCOLATE MINI TRUFFLE CAKE
Served over a Raspberry Chambord
Sinfully rich and not too sweet, these individual cakes are
flourless
The Ultimate for Chocolate Lovers
BLUEBERRY PECAN CREME CAKE
Served with a Maine Blueberry and Chambord Puree
Our Guest’s # 1 Favorite
INDIAN PUDDING
Served Hot with Vanilla Ice Cream
Our Chef’s Mother’s Recipe
ORIGINAL CREAMY CHEESECAKE
Baked on a All-Butter Shortbread Cookie Crust
Your Choice of Blueberry or Strawberry Toppings
Rich and Satisfying
OLD - FASHIONED STRAWBERRY SHORTCAKE
Homemade Biscuit topped with Strawberries and Ice Cream
An Old Maine Tradition
HOMEMADE MAINE BLUEBERRY OR APPLE PIE
Heated and Topped with Ice Cream
Irresistible
TIRAMISU
Espresso infused Sponge Cake
layered with clouds of
Mascarpone Cream & finished with a dusting of cocoa
A Sweet Ending
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Note: Menu items subject to change without notice.
