Paddy McGees’ menus showcase roasted shellfish, Maine lobster, fried seafood, and fresh fish, as well as pasta, meat, and poultry for the aqua-averse. For lunch, test the waters of a shrimp-and-scallion quesadilla ($7.95) before plunging into a plate of grilled North Atlantic salmon, served with a warm tri-color salad and tropical fruit salsa ($17.50). At dinnertime, a jumbo-shrimp cocktail ($10.50) can inebriate taste buds before they dance with lobster-and-shrimp risotto with arugula and seafood broth ($19.50), barbecue shrimp with Texmati scallion rice, corn relish, and watermelon ($17.50), or a fresh-ground, eight-ounce sirloin burger with fries ($9.50). Two or more diners can sup on Paddy’s raw-bar feast of the sea, a platter of clams, oysters, shrimp, mussels, calamari, and crawfish ($16.50 per person). Paddy’s serves only fresh, regional oysters and clams procured from federally inspected and certified oyster nurseries.
All restaurants have food suppliers, but Fisherman's Catch sources seafood from its very own fleet of fishing vessels. These boats help stock the raw bar with oysters, clams on the half shell, and the freshest catches of the day. The rest of the seafood can be found in dishes such as the blackened sea scallops, the seared tuna, and the eatery's signature plate: a bountiful assortment of shrimp, scallops, market fish, mussels, and half a lobster tail saut?ed in a white wine sauce and served atop linguine. As for land-based fare, 16-ounce cuts of grilled rib eye steak and roasted free-range chicken make for mouthwatering options.
Given that Fisherman's Catch gazes directly out onto the glistening waters of Reynold's Channel, its focus on seafood makes perfect sense. Large windows fill the walls of the high-ceilinged dining room, providing stunning views of the sunset and the strange solar eclipse that happens at noon each day. Tables draped with crisp white linens sit beneath arching rafters, rustic chandeliers, and a faux shark that dangles from the ceiling. In the fully stocked bar area, a 50-inch flat-screen television provides a steady stream of sports as an alternative to the ocean views.
Just off the water, the picturesque Point Lookout Clam Bar is the ideal spot to hang out year-round and enjoy whole steamed lobsters, drinks, and, of course, clams. Freshly shucked littleneck clams arrive chilled on the half-shell, or piled amidst steaming hunks of lobster, mussels, and corn on the cob inside the impressive clam bake. Chilled selections from the raw bar surface at tables on piles of ice, such as oysters and shrimp cocktail, while a host of entrees come out hot from the grill, including filets of swordfish, sole, and the cow of the sea: tuna steaks.