Schooners bob atop rippling waves outside of Joe’s Boathouse, casting aromatic ocean scents that accompany the fragrances of fresh seafood entrees and sizzling meats found on brunch, lunch, and dinner menus. Steel claw crackers and oiled Hulk hands wait in anticipation of Joe’s red-shelled crustaceans, which emerge from kitchens in 1.25-, 2-, and 3-pound portions. Charming umbrellas crown seaside patio seats, and picturesque vistas of the idyllic Casco Bay abound within Joe’s Dockhouse's indoor banquet room with bright wooden walls.
At The Falmouth Sea Grill, chefs lavish seafood with inventive seasonings as patrons drink in sweeping views of Casco Bay and Handy Boat marina. Culinary artisans layer truffle oil and walnut-pesto mayonnaise on a variety of fishy fare, from ichthyoids such as flounder to crustaceans such as Maine lobster. Generously portioned entrees including kaiser and sourdough sandwiches team up with wilted chard and hand-cut fries to please patient bellies.
The Falmouth Sea Grill's patio seating and outdoor fire pit let the breeze tickle open-air diners, and the recently renovated multilevel interior dining area massages the senses with sapphire walls, blonde wood, and photographs of ships that escaped their native bottles. A reviewer for MaineToday.com praises the upstairs dining room’s “cozy fireplace” and “beautifully crafted wooden bar,” where tipplers can sip foam from draft brews crafted by local Mainer moose, postprandial ports, and cordials.
Alisson's patrons engage in casual dining with a menu of lunch and dinner dishes culled from the sea's tummy-rumbling depths and the meadow's succulent stretches. Seafoodies get their lunch fix with Alisson's signature lobster roll, packed with mounds of Maine lobster with a dollop of mayonnaise, served on a grilled roll chaperoned by fries or coleslaw ($17.95).
Chefs at the Royal River Grillhouse merge classic Maine culinary traditions with contemporary cooking techniques. Bowls of lobster stew and Prince Edward Island mussels in madeira reduction cater to traditionalist seafood diners, and lobster mac and cheese and truffle cheese fries put a spin on standards. Hand-cut steaks cook on a grill lit by smoldering wood to infuse the meat with smokiness. Guests can sip on a speciality cocktail or a glass of wine from an expansive list while enjoying views of the Royal River from the dining room or the deck.
From shrimp and scallops to crabs and calamari, Jeff Miller's culinary team at Muddy Rudder crafts an award-winning menu of classic seafood. They brush grilled salmon with a honey-mustard glaze, fill steamed lobster with seafood stuffing, and drizzle fried clams with rémoulade sauce. Patrons enjoy the oceanic morsels while seated at the linen-draped tables in the dining room—sometimes surrounded by the twinkling of live piano music—or outside on the breeze-kissed deck. Alternatives to seafood include pork pot stickers with Asian garlic sauce with toasted pumpkin seeds that sprout into menacing jack-o’-lanterns if they go uneaten. Jeff also caters to diners' dietary restrictions with a gluten-free menu stocked with items such as baked haddock and new york strip steak.
Tom's Fried Clams lures in famished stomachs with a subaqueous menu of maritime morsels fresh from an in-house fish market. Anchor seafaring incisors into a half-pound of clam strips, which expose diners to Atlantis' version of French fries ($9.99), or catch a half-pound of Maine-harvested whole-belly clams to encourage tableside acts of seashell ventriloquism (market price). Those with a crustacean-shaped hole in their heart can adopt twin lobsters (market price) or adhere a Maine-crab-cake sandwich to their chest and hope it sinks in ($7.99). In-port eaters can dine in, while culinary pirates who prefer to travel can pillage the carryout menu and take their bounty to nearby long-sands beach, short-sands beach, and York's Wild Kingdom.