Pub Menu

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Bites

Soft Pretzels – 5

  • with coarse ground mustard

Fried Pickles – 6

  • with chipotle ailoi

House Cut Fries – 7

  • with chipotle aioli

Poutine Fries – 8

Small Plates

Nachos – 9

  • add grilled chicken 3  / add pulled pork 3

P.E.I.  Mussels – 10

  • Sautéed with Fisherman’s Kolsch Ale, coarse ground mustard, garlic, and lemon

Cheese Quesadilla – 9

  • add grilled chicken 3  / add pulled pork 3

Fried Calamari – 9

  • want to add some heat? get this tossed in buffalo

Chicken Wings – 8

  • Plain, Sweet Thai Chili, BBQ, Buffalo !, Smokey Habanero !!!, Ghost Chili !!!!
  • ! hot, !!! very hot, !!!! dangerously hot

(If you can’t handle the heat don’t order ‘em. No returns!)

Soups

  • Cup – 5
  • Bowl – 8

New England Clam Chowder

Vegan Chili

Acorn Squash Bisque

Salads

Autumnal Mixed Greens Salad – 9

  • roasted pears, almonds, cranberries, blue cheese crumbs, and lemon-garlic citronette

Goat Cheese and Beet – 9

  • over arugula with lemon citronette

Caesar with Crostini – 8

House Salad – 7

  • blue cheese, ranch, or balsamic vinaigrette

add grilled chicken or steak to any salad
add grilled chicken 3 / add steak tips 5

Sandwiches

All sandwiches come with hand cut fries, coleslaw, and a pickle.

Half Pound Angus Burger – 11

  • lettuce, tomato, and fried onion straws

Southwestern Veggie Burger – 10

  • lettuce, tomato, and fried onion straws

Fried Haddock – 12

  • beer battered with Fisherman’s Brew, lettuce, and tomato

Fish Tacos – 12

  • beer battered with Fisherman’s Brew
  • house corn salsa and guacamole

Steak Bomb – 12

  • american cheese, peppers, onions, and linguica

Pulled Pork Sandwich – 10

  • slow cooked bbq goodness

Grilled Chicken Sandwich – 9

  • tomato and tomato
  • choice of plain, bbq, sweet thai chili, or buffalo

Vegetarian Wrap – 10

  • assorted vegetables, swiss cheese, and dill aioli

Bratwurst – 11

  • with sauerkraut and coarse ground mustard

Lobster Sandwich – 22

  • with onions and celery, served on a brioche bun, available friday through sunday

add cheese for 1

american, cheddar, swiss, blue crumbs

add applewood smoked bacon for 2

 

Entrees

Steak Tips – 16

  • sirloin tips marinated with Fisherman’s Brew marinade, with mashed potatoes and vegetable of the day

Pork Belly Confit – 16

  • with mashed potatoes, vegetable of the day, and shiitake mushroom sauce

Portuguese Fish Stew – 17

  • made daily with locally sourced fish, mussels, and shrimp

Seafood Mac and Cheese – 22

  • lobster, scallops and shrimp

Veal Parmesan – 13

  • pan seared veal, fresh mozzarella, and homemade sauce over penne

Baked Plates

  • with mashed potatoes and vegetable of the day

Baked Haddock – 17

Baked Scallops – 20

Baked Shrimp – 18

Baked Trio – 21

  • haddock, scallops, and shrimp

Fried Plates

Fish AND Chips – 16

  • beer battered with Fisherman’s Brew

Fried Calamari – 14

FRIED Clams – 19

Fried Scallops – 19

Fried Shrimp – 17

Fried Chicken Fingers – 13

Fisherman’s Platter – 24

  • haddock, calamari, clams, scallops, and shrimp

Substitutions

fries, coleslaw, or mashed potato – can be substituted at no charge

side salad or vegetable of the day – are available for substitution for $2 extra

Kids Menu

Fish’n'Chips * – 8

Grilled Cheese * – 5

Chicken Finger Plate * – 6

Mac and Cheese – 6

* comes with a bag of chips and a pickle

substitute fries for chips for 2

15% gratuity may be added to parties of 6 or more.

Prices do not include state and local tax. 
Prices, items, and offers are subject to change without notice.

Before placing your order please inform your server if a person in your party has a food allergy.

Consuming raw or undercooked meats, seafood, poultry, shell!sh or eggs may increase your risk or food born illness.