Five large Gulf shrimp served with our own cocktail sauce.
Ten times voted "Best Clam Chowder". Traditional New England style. Choice of Cup or Bowl.
Downeast style, made with haddock and cream. Choice of Cup or Bowl.
A generous portion of fresh picked lobster meat in this dish makes it a local favorite. Choice of Cup or Bowl.
Large Gulf shrimp alternated with bacon wrapped scallops on a skewer. Served with spicy mayo and mango salsa.
Lump crab seasoned with Old Bay. Broiled to a golden brown and served with our own Remoulade. Two cakes.
Local Blue Hill Bay Mussels steamed, served with butter.
Fresh Maine crab meat accents this hearty dip, served hot with our own homemade tortilla chips.
Locally harvested oysters, (6) grown and hand processed. Served with cocktail sauce and horseradish.
Grindstone Neck of Maine smoked Atlantic salmon, sliced thin, served with red onions, capers, lemon and cucumber horseradish sauce.
Lightly seared and sliced Ahi tuna served with Asian slaw, Wasabi, and orange-ginger dipping sauce.
Locally harvested, tender, served with broth and butter.
A local favorite for 20 years. Large mushrooms filled with a garlic and cheese stuffing.
Turn your appetizer into an entree – add 6.95!
Garden fresh Romaine lettuce tossed with crab meat, shrimp and lobster and finished with our own Caesar dressing.
A mixture of locally grown greens, crisp and fresh, from the Happy Town farm. Served with your choice of dressing.
Fresh Atlantic salmon seasoned with our own spice rub, charbroiled and served on fresh baby greens with a cilantro and sour cream dressing, garnished with fruit salsa. Light and flavorful.
A perfect summer salad of locally grown tomatoes, fresh mozzerella and fresh basil drizzled with extra virgin olive oil and balsamic glaze.
Garden fresh Romaine tossed with our own Caesar dressing and grated fresh Parmesan cheese.
The meat of a whole lobster, freshly picked, tossed lightly with mayo and served on a bed of mixed greens.
Our most popular dish is a hot boiled lobster, cooked outside in our salt-water cookers and served with hot drawn butter, French fries, Cole slaw, and homemade bread. Sizes range from 1 1/8 lb up to 5 lbs. Market Price.
This traditional favorite begins with a choice of New England clam chowder or Downeast Fish Chowder followed by a hot boiled lobster surrounded by steamers and mussels. Served with hot drawn butter, French fries, Cole slaw, and homemade bread.Sizes range from 1 1/4lb up to 5lbs. Market Price.
The Union River Lobster Pot is Proud to present our “Fish House” menu. Choose a fresh fish selection from the blackboard and pair it with a preparation style from the list below. Fish selection and prices vary daily.
Your selection is roasted and served on a cedar plank with a Blueberry and Bourbon Glaze. Goes especially well with Salmon and Swordfish.
Your selection is pan seared and finished in the oven with a sauce of white wine, tomatoes, mushrooms and garlic. Perfect with Halibut.
Your selection is seasoned with our own spice rub, charbroiled, and served with cilantro cream and fruit salsa. Light and full of flavor! Excellent with Swordfish or Halibut.
Your selection is lightly coated with a honey mustard glaze, sprinkled with fresh herbs and bread crumbs and baked. Served with homemade blueberry chutney. A must with Salmon.
The Union River Lobster Pot is Proud to present our “Steak House” menu. Choose a char broiled steak or chicken breast and pair it up with one of the toppings from the list below.
The famous steak sauce from Argentina is made of fresh parsley, oregano, garlic, olive oil and vinegar and a little bit of chili pepper.
Sauteed mushrooms in our Bourbon Glaze
Crumbled Smoked Blue Cheese from our friends at Grindstone Neck of Maine.
Smoked bacon rendered with onions, garlic, whiskey and maple syrup.
The tail from a 1 1/4lb lobster, crab meat stuffing, baked and served with drawn butter.
Fresh picked lobster baked in a traditional macaroni and cheese. True comfort food.
Two pounds of Blue Hill Bay mussels steamed to order, served with broth, butter and lemon.
A full rack of our home made smoke roasted ribs, fall off the bone tender, basted with our own barbecue sauce.
Ravioli stuffed with grilled vegetables, ricotta, mozzarella and Parmesan cheeses served in our Provencale sauce, finished with smoked blue cheese. Served with choice of salad, cole slaw or vegetable.
A large fillet of fresh haddock, dusted with bread crumbs, broiled and finished with lemon.
Fresh picked lobster meat baked in a delicate cream sauce and topped with a buttered crumb crust.
Two pounds of soft shell clams steamed to order, served with broth, butter and lemon.
Fresh picked lobster meat warmed in butter with sherry and lemon.
Lobster, shrimp, crabmeat and haddock baked in a cheese cream sauce, topped with buttered bread crumbs.
An 8 oz fillet of sirloin steak, charbroiled to your specifications, served with the tail of a hot boiled lobster.
Sea scallops, dusted with bread crumbs, broiled and finished with lemon, white wine and parsley.
Entrees include a choice of potato, or rice, and vegetable or Cole slaw or house salad and our homemade bread.
Lightly battered and deep fried golden brown, served with tartar sauce.
Freshly shucked, lightly battered and fried golden brown
Clams, scallops, shrimp and the catch of the day are lightly breaded and fried golden brown.
Full bellied clams lightly battered and deep fried golden brown, served with tartar sauce.
Succulent Maine shrimp lightly battered and deep fried golden brown, served with cocktail sauce.
Always fresh, lightly battered and deep fried golden brown, served with tartar sauce.
Entrees include a choice of potato, or rice, and vegetable or cole slaw or house salad and our homemade bread.
The freshly picked meat of a whole lobster, lightly tossed with mayonnaise and served on a toasted bun. Served with potato chips and a pickle.
A large fillet deep fried golden brown, served on a toasted roll with tartar sauce. Served with potato chips and a pickle.
Our desserts are made on premises and the list changes seasonally.
Here are some of our offerings: