Mainely Lobster bringing the 207 to the 707,
one Lobster roll at a time.
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STARTERS, SALADS, & SOUPS
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Local Beet & Goat Cheese Salad
A mixed greens salad topped with local beets, goat cheese, toasted seeds and an aged balsamic.
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Shishito Pepper Plate
Local shishito peppers blistered and topped with

a house-made tamarind gochujang aioli with a rich,

savory, tangy dipping sauce.
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Sea Scallops (3)
Fresh seared sea scallops finished in brown butter

and served on a bed of roasted red pepper puree

topped with a shishito aoli.
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Vegan Scallops
Seared local lion's mane mushrooms served over

roasted red pepper puree and topped with a

tangy green onion sesame sauce.
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Sourdough Grilled Cheese
Toasted sourdough, Dubliner aged white cheddar, sharp cheddar and aged gouda. Can add lobster.

We reccomend this with a cup or bowl of soup.
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Lobster Bisque (Bowl / Cup)
A house made lobster bisque. Served with a toasted roll.
Can add lobster.

 

​THE MAINE EVENTS

All rolls are served in a buttery toasted

New England split-top roll with leaf lettuce.

Comes with a side of coleslaw and a lemon wedge.

The Hope
Make any roll a double. Twice as much lobster!!
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The 207
The classic Maine lobster roll. Maine lobster gently tossed with mayo and tucked in a toasted roll.

We recommend adding a topping of lemon garlic aioli.
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The Connecticut
Maine lobster warmed in butter and tucked in a toasted roll We recommend adding a topping of lemon garlic aioli.
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The Buoy
A 4-5oz Maine lobster tail dipped in tempura batter,

coated in panko then fried on a stick!

Also available naked (without breading).

Served with a lemon wedge.​

Baked Mac & Cheese
A 4 cheese blend baked mac and cheese with a cheesy buttery cracker crust. Can add lobster.
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Lobster Rangoons
Maine lobster meat, cream cheese, chives & spices;

folded & golden fried in a wonton wrapper.

Served with sweet chili sauce.
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Coleslaw
East Coast style slaw, sweet and tangy!

Diced not sliced.
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Whoopie Pies
A more snackable version of the official Maine state treat! Ask about today's flavor!

*Consuming raw or uncooked meats, poultry, seafood, shellfish,

or eggs may increase your risk of food borne illness.
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Hours & Reservations

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Wednesday - Thursday 4-9pm
Friday - Saturday 4-11pm
Call 707-407-0634 for reservations for parties of 6 or more. Seating is first come, first served for 5 or fewer.​
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Last call is 15 minutes before close each night