Up to date Arundel Wharf Restaurant prices and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.
Soup of the Day |
Creative combos made daily |
Maine Lobster Stew |
Creamy favorite with lobster pieces & a dash of sherry |
Caesar Salad |
Romaine, croutons & cheese in a creamy Caesar dressing |
Salad of the Day |
A creative treatment of what’s fresh from the garden |
New England Clam Chowder |
Traditional Creamy Style |
Garden Salad |
Mesclun greens, baby spinach & garden vegetables |
Cobb Salad |
Mixed greens topped with bacon, avocado, cheese & tomatoes |
Soup of the Day |
Creative combos made daily |
Maine Lobster Stew |
Creamy favorite with lobster pieces & a dash of sherry |
Caesar Salad |
Romaine, croutons & cheese in a creamy Caesar dressing |
Salad of the Day |
A creative treatment of what’s fresh from the garden |
New England Clam Chowder |
Traditional Creamy Style |
Garden Salad |
Mesclun greens, baby spinach & garden vegetables |
Cobb Salad |
Mixed greens topped with bacon, avocado, cheese & tomatoes |
Avocado Stuffed with Crab |
A quarter pound of crab with a dab of mayo |
Fish Tacos |
Fried haddock, avocado & tomato salsa, red cabbage slaw & warm tortillas |
Crab Rangoon Dip |
Lump crap & cheese blend with fried wontons |
Steamed Mussels |
Steamed in wine, garlic, shallots & herbs |
Sun Spuds |
Deep fried sweet potato slices with Creole dip |
Fruit & Cheese Plate |
A selection of cheese with fruit & red pepper jelly |
Avocado Stuffed with Lobster |
A quarter pound of lobster with a touch of mayo |
Shrimp Cocktail |
8 large shrimp with a traditional cocktail sauce |
Traditional New England Steamers |
Dip into a heaping bowl full |
Fried Clam Starter |
An appetizer portion of a New England favorite |
Fried Calamari |
Deep fried with dipping sauce |
Avocado Stuffed with Crab |
A quarter pound of crab with a dab of mayo |
Fish Tacos |
Fried haddock, avocado & tomato salsa, red cabbage slaw & warm tortillas |
Crab Rangoon Dip |
Lump crap & cheese blend with fried wontons |
Steamed Mussels |
Steamed in wine, garlic, shallots & herbs |
Sun Spuds |
Deep fried sweet potato slices with Creole dip |
Fruit & Cheese Plate |
A selection of cheese with fruit & red pepper jelly |
Avocado Stuffed with Lobster |
A quarter pound of lobster with a touch of mayo |
Shrimp Cocktail |
8 large shrimp with a traditional cocktail sauce |
Traditional New England Steamers |
Dip into a heaping bowl full |
Fried Clam Starter |
An appetizer portion of a New England favorite |
Fried Calamari |
Deep fried with dipping sauce |
Classic Hamburger |
6 oz. of angus beef on a bulkie with lettuce & tomato |
Bacon & Cheddar Burger |
Our classic burger with bacon & cheddar |
Classic Cheeseburger |
Our classic hamburger topped with American cheese |
Blue Cheese & Mushroom Burger |
Crumbled blue cheese & sauteed mushrooms |
Fried Haddock Sandwich |
Served on a bulkie with lettuce, tomato & tartar sauce |
Blackened Swordfish Sandwich |
Spicy sword on a bulkie with Cajun mayo |
Lobster Roll |
Toasted roll stuffed with lobster & a touch of mayo |
Lobster Club |
Lobster salad, lettuce, tomato & bacon on sourdough |
Steamed Maine lobster |
A 1 1/2 lb Maine seacoast classic |
Grilled Salmon BLT |
Salmon, bacon, lettuce & tomato on sourdough with lemon aioli |
Fried Clam Roll |
A toasted roll stuffed with deep fried clams |
Crab Melt |
Open faced melt with tomato & cheddar cheese |
Crab Roll |
Toasted roll stuffed with crab meat & a dab of mayo |
Fried Clam Platter |
Deep fried clams served over fries with coleslaw & tartar sauce |
Seafood Slider Trio |
Mini haddock, sword & tuna sandwiches with assorted condiments |
Shrimp Po’ Boy |
Fried shrimp, lettuce, pickles, tomatoes & remoulade sauce, sub-roll |
Salmon Filet |
Versatile, healthy and served to the chef’s whim |
Swordfish |
Grilled with cilantro lime butter |
Baked Haddock |
With herb, panko and parmesan topping |
Stuffed Haddock |
A stuffing full of seafood and topped with lobster sauce |
Shoreman’s Pie |
Lobster, Shrimp & Scallops, newburg sauce, truffled mashed potato topping |
Pasta Melange |
Shrimp, scallops and lobster in a basil cream sauce |
Sauteed Sea Scallops |
With butter, lemon and sherry |
Cajun Baked Haddock |
Baked with cajun seasoning, topped with lobster cucumber salsa |
Greek Style Shrimp Scampi |
Garlic, spinach, olives, capers, feta & sun dried tomatoes over pasta |
Fried Clam Platter |
Deep fried clams served over fries with cole slaw and tartar sauce |
Mediterranean Vegetarian Wrap |
Feta, spinach, tomatoes, onion, capers & olives |
Grilled Avocado, Tomato & Jack Cheese |
A dressed up version of a childhood favorite |
Tuscan Chicken |
Grilled breast with pesto mayo & roasted red pepper on a bulkie |
Pulled Pork Sandwich |
With chipotle and citrus BBQ sauce on a bulkie topped with cole slaw |
Chicken Bacon Ranch Wrap |
Grilled chicken with bacon, lettuce, tomato & ranch dressing |
Bacon, Lettuce & Tomato |
An American Classic |
Reuben |
Corned beef, sauerkraut, swiss cheese and thousand island dressing on marble rye |
Steak Caprese Sandwich |
Fresh mozzarella, basil, tomatoes & grilled tenderloin on sourdough |
Steamed lobster |
Your choice of 1 1/2 or 2 1/2 lb lobster |
Lobster Pasta |
Nightly special with creative lobster combinations over pasta |
Baked Stuffed Lobster |
a 1 1/2 lb lobster with our special seafood stuffing |
New York Strip Sirloin |
Choice angus steak cooked to your liking |
Vegetarian Dish of the Day |
Fresh, seasonal vegetables prepared nightly |
Lobster Roll |
Toasted roll stuffed with lobster and a touch of mayo |
Lazy Lobster |
The meat of a 1 1/2 lb lobster served the easy way |
Grilled Tips with Lobster Mac’n’Cheese |
Marinated tips with a small portion of Mac’n’Cheese |
Stuffed Chicken Breast |
Apples, cranberries and walnuts with a creamy brie sauce |
Hamburger Plate |
6 oz of angus beef served on a bulkie with lettuce, tomato & fries |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant Arundel Wharf Restaurant directly.
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