Breakwater Kitchen

Chilled Maine lobster, light mayo, celery, lemon — on a toasted split-top bun. Connecticut style.

Warm Maine lobster, drawn butter, chives — on a toasted split-top bun. The other great debate.

Chilled Jonah crab, light mayo, tarragon, scallion. A sleeper hit.

Crispy fried shrimp, remoulade, shredded cabbage, pickles — on a toasted hoagie roll.

Beer-battered cod, tartar sauce, lettuce, tomato — on a toasted brioche bun.

Beer-battered haddock, hand-cut fries, malt vinegar, tartar sauce.

Tender fried clam strips, fries, coleslaw, tartar sauce.

Pan-seared dry-packed sea scallops, herb butter, lemon, and seasonal vegetable.

Golden fried Gulf shrimp, hand-cut fries, coleslaw, cocktail sauce.

Thick-cut, double-fried, salted. Old Bay on request.

House-made creamy coleslaw with apple cider vinegar and celery seed.

Grilled sweet corn with herb butter.

Golden cornbread fritters with a honey butter dip.

Beer-battered thick-cut onion rings.

House-baked Maine blueberry pie, served warm with whipped cream.

Creamy soft serve in vanilla, chocolate, or twist. Cone or cup.

Two soft chocolate cake rounds sandwiching sweet cream filling. A New England classic.

Squeezed daily. Ask for a blackberry or mint twist.

Brewed black tea, sweet or unsweet.

Coca-Cola, Diet Coke, Sprite, or Ginger Ale.

San Pellegrino or Topo Chico.