Everything here comes off a local boat or out of our own fryer. Usually both.
The lobster roll is market price. That means whatever the lobster fellas charged me this morning. I don't make the rules. The ocean does.
If you don't like seafood, we got chicken fingers. We won't judge you. Out loud.
CAUGHT THIS MORNING -
- 4:30AM BOATS GO OUT
The lobster fellas head past the point while the rest of us are still asleep.
- 9AM THE CATCH COMES IN
Haddock, clams, shrimp and lobster, handed up the ladder and walked straight to our kitchen door.
- 4:30AM BOATS GO OUT
-
- 11AM FRYER'S HOT
Batter gets mixed, chowder gets stirred, and the first basket hits the oil.
- 11:05AM YOU EAT
That fish was swimming this morning. Now it's on your plate. That's the whole trick.
- 11AM FRYER'S HOT
ONLY$17 Famous FISH & CHIPS
Local haddock in beer batter, hand-cut fries, lemon and tartar. Served in yesterday's paper.
The one people drive up from Boston for. Same batter recipe the sailors ate a hundred years ago, give or take a beer.
BASKETS & BUCKETS
The stuff you eat with your hands, standing up, beer in the other one. Everything comes in a basket, a bucket or wrapped in newspaper, the way the dock crews have always eaten it.
BUCKET O' TENTACLES
Crowd favorite $15A pail of fried calamari, rings and tentacles both, with lemon and our spicy dipping sauce. Built for sharing. Nobody shares.
YESTERDAY'S NEWS
$12Clam fritters fried golden and served in a cone of newspaper. Half-price at happy hour, which is why it's always busy at 3.
SHRIMP ON A STICK
$14Crumbed shrimp skewers off the fryer, over a pile of shoestring fries.
STEAMERS BY THE POUND
Local $18Soft-shell clams steamed in their own broth with drawn butter on the side. Dunk, dip, repeat.
FRIED CLAM STRIPS
$13Sweet, tender strips in a light crumb. A Maine classic, done the way your grandfather liked them.
CHICKEN FINGERS FOR THE LANDLUBBERS
$12Hand-breaded tenders and fries. For the one at the table who doesn't do seafood. We won't judge. Out loud.
BOWLS
When the fog rolls in off the water and the wind finds every crack in the walls, this is what you want. Thick, hot and heavy on the clams.
LOW TIDE CHOWDER
House recipe $9 CUP / $14 BOWLClams, haddock and potatoes in a thick cream broth, with oyster crackers on the side. The recipe has been passed down behind this bar for longer than anyone can remember.
DECKHAND CAESAR
$11Crisp romaine, shaved parmesan, garlic croutons and a dressing with some bite.
+ Add fried shrimp for $6BIG PLATES
Sit-down food for a proper appetite. The plates sailors have been ordering after a long day on the water for a hundred years, plus a few Walt added because he got hungry.
THE LOBSTER ROLL
Local MARKET PRICEA toasted, buttered split-top roll packed with fresh-picked lobster and a little mayo. Market price means whatever the lobster fellas charged us this morning.
THE STERNMAN'S SUPPER
$22A heaping fried seafood platter of haddock, shrimp, clams and scallops with fries and slaw. Named for the deckhand who does all the work and gets fed last.
FAMOUS FISH & CHIPS
Walt's pick $17Local haddock in beer batter, hand-cut fries, lemon and tartar. Served in yesterday's paper.
THE PASTRAMI ANCHOR
$18Stacked pastrami on a toasted bun with melted Swiss and pickles. Heavy enough to hold a boat in place.
HADDOCK SANDWICH
$15A big fried haddock fillet on a soft roll with lettuce, tomato and tartar. Simple and done right.
SWEET STUFF
Two desserts, both Maine to the bone. Nobody leaves here hungry, and nobody leaves without trying the pie.
WHOOPIE PIE
Maine classic $5Two soft chocolate cakes with a thick layer of fluffy cream in the middle. The official state treat, and we take that seriously.
BLUEBERRY PIE
$7Wild Maine blueberries in a flaky, buttery crust, served warm.
+ Add ice cream for $2
Sides are $5. Fries, slaw, onion rings, corn on the cob. Pick one. Or pick three.
