Brown's Restaurant

"Where you can get the freshest fish without getting wet!"

Brown's Wharf Restaurant

"Where you can get the freshest fish without getting wet!"

Please join us for dinner and taste the finest seafood fare, selected and prepared by a chef who knows and demands only the freshest and finest quality available.

  • Twin Lobsters
  • The Finest Seafood, Steaks, Chicken, and Pasta
  • Plus many gourmet choices
  • Daily Specials Board

Brown's Wharf has been a part of the Boothbay Harbor waterfront for over five decades. The Brown family has always been fascinated with nautical artifacts and boasts a large collection which has intrigued diners for generations. Many of our guests, in fact, have contributed ship models and artifacts to the collection and have painted some of the art works on the walls. We welcome back many familiar faces year after year and take great pride in the part they have played in our history.

Menu items may change during the season and we feature daily specials.

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*Oysters on the Half Shell
One half dozen from local waters, freshly shucked
Tender and lightly breaded, served with lemon aioli and marina sauce
Locally rope cultivated, simmered in white wine broth with shallots, parsley, butter & garlic
Shrimp Cocktail
Five chilled Gulf Shrimp served with house cocktail sauce and lemon wedges
Pan Seared Crabcakes
Served with mango salsa, roasted red pepper coulis and beurre blanc
*Cherrystone Clams
One half dozen, wild, locally harvested, freshly shucked on the half shell
Steamed Clams
Served with drawn butter and clam broth, 1lb or over
Six snails lightly braised in red wine baked with garlic butter, Amish blue cheese and a crumb topping, served with garlic toast
Fried Clam Appetizer
Lightly breaded, served with house tartar sauce
Oven Roasted Garlic
Two whole bulbs served with kalamata olive tapenade, parmesan and crostini
Polenta Cake
Made with mascarpone cheese and fresh herbs, served with pomodoro sauce and crème fraiche

Salads etc.

Fresh Garden Salad
Field greens, shredded carrots, cucumber, red onion, green pepper and tomatoes; choice of dressing
Vine ripened tomatoes, fresh mozzarella and basil with a drizzle of extra virgin olive oil and balsamic reduction, field greens tossed with creamy basil dressing
Caesar Salad
Romaine hearts tossed in our Caesar dressing, parmesan, and house croutons
Large 9   Small 7
Brown’s House Salad
Baby arugula, fresh blueberries, feta, toasted almonds; honey-mustard vinaigrette
Wedge Salad
Iceberg wedge, roma tomatoes, red onions, crispy bacon; Brown’s Blue Cheese Dressing
Panzanella Salad
Freshly baked boule bread cubes tossed with heirloom tomatoes, sweet bell peppers cucumbers, onion, capers and basil with a champagne vinaigrette
Add To Any Salad
Grilled Chicken  6 ~ Grilled Salmon  14 ~ Grilled Shrimp  10

Lobster Roll
Chilled fresh lobster meat, served on a toasted roll with your choice of mayonnaise or drawn butter on the side, served with coleslaw and potato chips
Lobster Niçoise Salad
Chilled fresh lobster meat, baby red potatoes, green beans, tomatoes, kalamata olives and arugula tossed with a white balsamic vinaigrette

Soups & Chowders

Clam Chowder
With chopped surf clams, clam broth, milk, cream, roux, onions and potatoes
Cup   5.50        Bowl   8.50
Lobster Bisque
Fresh lobster, cream, roux and sherry
Cup     9          Bowl   12
French Onion Soup
Topped with crostini, melted provolone and swiss
Crock 6


Twin Lobsters
Two 1 & 1/8 lb average lobsters served with coleslaw or corn on the cob (Sorry, no splitting on twins)
Priced Daily
Jumbo Lobsters
Ask your server for sizes
Priced Daily
(Please allow extra cooking time for Jumbo Lobsters)
Baked Stuffed Lobster
1 & ¼ lb average lobster baked with a seafood stuffing
(Please allow extra baking time for Baked Stuffed Lobsters)
Boiled Lobster
1 & 1/8 lb average lobster, boiled and served with drawn butter

Grilled Lobster
1 & ¼ lb, grilled with fresh herb butter
Lobster Sauté
Freshly picked lobster meat sautéed in butter, finished with a touch of sherry


Chef's selection of fresh fish, sea scallops, large shrimp, calamari, hard shell clams and mussels in a tomato-saffron broth with leeks and fennel, served with garlic bread
Cedar Plank Salmon
Fresh salmon baked on a cedar plank finished with mango chutney
Salmon Oscar
Fresh broiled salmon topped with crabmeat, asparagus and hollandaise
Broiled Scallops
Locally harvested sea scallops broiled with a crumb topping
Pan Seared Sea Scallops
With prosciutto-orange beurre blanc and fennel slaw
Baked Stuffed Haddock
Fresh native haddock baked with a seafood stuffing topped with lobster sauce
Broiled Native Haddock
with a crumb topping, finished with a citrus beurre blanc
Seafood Trio
Broiled Haddock, Scallops and Shrimp baked with a crumb topping, finished with a citrus beurre blanc
Fried Seafood
Served with French fries & Coleslaw
Fried Whole Clams 23
Fried Haddock 21
Fried Scallops 24
Fried Shrimp 20  
Combination Plate
Combine any two of the above 23
Captain’s Platter 
Fried Whole Clams, Haddock, Scallops, Shrimp & Calamari

All seafood dinners, except Twin Lobsters, Bouillabaisse and Fried Seafood, are served with your choice of starch and our fresh vegetable of the day. Our Chef will be happy to prepare any dinner without sauce or crumbs.



Seafood Alfredo
Fresh Lobster, Scallops, Gulf Shrimp roasted red pepper and broccoli sautéed with
a creamy alfredo sauce, tossed with fettuccine and parmesan cheese

Bucatini Al Pesto
Rendered lardons with sauteed baby bellas
tossed with bucatini pasta and creamy basil pesto

Shrimp Scampi
Large Shrimp sautéed with garlic, shallots, butter, lemon, white wine and fresh tomatoes,
served over linguine, garnished with prosciutto 

Pasta Primavera
Roasted fresh vegetables tossed with virgin olive oil, garlic, white wine and fresh basil,
served over fettuccine with parmesan cheese
Gluten Free Pasta Available

From the Land (and the Lakes)

*Tenderloin Beef Tips
Sautéed with cremini mushrooms, shallots and red wine demi-glace
*New York Strip
Grilled hand cut 10 oz. boneless aged angus beef served with an oven roasted shallot bordelaise sauce
and gorgonzola bread pudding

*Filet Mignon
Grilled 8 oz. aged angus beef tenderloin, with béarnaise, demi-glace and wild mushroom ragout

Pan Sautéed Fillet of Rainbow Trout Almondine
Finished with brown butter and toasted almond slivers

Chicken Marsala
Boneless breast of chicken sautéed with mushrooms, finished with marsala wine, served with a side of penne pasta tossed with pomodoro sauce and parmesan cheese

Eggplant Parmesan
Crispy breaded eggplant layered with mozzarella, marinara sauce and parmesan cheese
served with penne, marinara and garlic bread

Entrees from the land are served with a fresh vegetable and choice of starch, unless otherwise noted.

Side Orders

Fresh Vegetable of the Day
Baked Potato
Potato of the day
Rice Pilaf
French Fries
Onion Rings

*This food is or may be served raw or undercooked or may contain raw or undercooked foods.  Consumption of this food may increase the risk of food borne illness.  Please check with your physician if you have any questions about consuming raw or undercooked foods.


Draft Beer

Ken Brown Ale  $5.50
Allagash White  $5.00
Goose Island IPA  $5.00
Atlantic Summer Ale  $5.00
Shipyard Export Ale  $5.00
Black Bear Liquid Sunshine 5.00

Bottled Beer
Domestic  $3.75
Bud Light
Miller Lite
Coor’s Light
Michelob Ultra

Maine IPA’s 5.00
Baxter Brewing
Rising Tide Zephyr


Imported 5.00        
Amstel Light
Stella Artois
Clausthaler NA
Stella Artois Cidre
Guiness Stout

750 ml Bottles
Allagash Black  750ml  $16             

Specialty Cocktails

Martinis $11.00
Hendricks Gin, Ginger Syrup and Lemon Juice

Sapphire East
Bombay Sapphire East Gin, Vermouth, Olive and Rosemary sprig                

Blueberry Cosmo
Stoli Blueberry, Orange Liquor, Lime Juice and Blueberry Syrup

Pear Martini
Gray Goose Pear & Elderflower Liquor

Grey Goose Vodka, Chambord, & Lemon Juice

Lemon Drop
Absolut Citron, Cane Syrup & Fresh Lemon Juice

Side Car
Woodford Reserve Bourbon, Fresh Lemon Juice & Cane Syrup

Classic Hendricks
Hendricks Gin, Dry Vermouth Muddled Cucumber

Pinnacle Whipped Vodka, Orange Liquor and Orange Juice



Cocktails $9.00
Boothbay Breeze
Tanqueray Gin, Pelligrino Sparkling Grapefruit

Brown’s House Rum Punch
Malibu Rum, Orange Juice, Pineapple Juice and Grenadine

Raspberry Mojito
Bacardi, Fresh Mint, Simple Syrup & Lime Juice

Dark & Stormy
Gosling Rum & Ginger Beer

East Side Lemonade
Jack Daniels Honey & Lemonade

Ramos Gin Fizz
Barr Hill Gin, Orange Flower Water, Lemon & Lime Juice and Cane Syrup

Ruby Sipper
Deep Eddy Ruby Red Vodka, Elderflower Liquor and Splash of Soda

Cruzan Rum, Raspberry syrup Orange Curacao and Fresh Lime

Campari, Gin & Sweet Vermouth


Specialty Cocktails

Brown’s Rum Punch
Coconut rum with Orange juice, Pineapple Juice and Mango Puree

The Americano
Carmpari, Sweet Vermouth & & Club Soda
Skip the vermouth and add Gin for a Negroni

Wine List

House Wines by the Glass
Chardonnay, Pinot Grigio, White Zinfandel
Merlot & Cabernet
Glass  6 ~ ½ Carafe 14 ~ Full Carafe  24
Champagne-Glass $7

101–Chardonnay, Kendall Jackson, Vintner’s Reserve, California
8.25 G  •  29 B
102–Chardonnay, Sonoma Cutrer, Russian River, California
12 G  •     44 B
103–Chardonnay, La Crema, Sonoma Coast, California
38 B
104–Chardonnay, Apaltagua, Reserve Unoaked, Casablanca Chile
7.50 G  •  26 B
105–White Burgundy, St. Veran, Collovray & Terrier, France
46 B
106–Chenin Blanc,Dry Creek Clarksburg, California
8 G  •  28 B
107–Chardonnay, MacRostie Wildcat Mountain Chardonnay, Petaluma Gap, California
45 B
108–Sauvignon Blanc, Coteaux Du Giennois, Loire, France
8.50 G  •  30 B
109–Sauvignon Blanc, Sean Minor 4 Bears, California
8 G  •  28 B
110–Sauvignon Blanc, Kim Crawford, Marlborough, New Zealand
9G  •  32 G
111–Vinho Verde Pavao, Portugal
7 G  •  24 B
112–Reisling, Clean Slate, Mosel, Germany
8 G  •  29 B
113–Pinot Gris, J Vineyards, Healdsburg, California
9 G  •  32 B
115–Pinot Grigio, Bollini, Trentino-Alto Adige, Italy
8 G  •  28 B
116–Picpoul Pinet H.B. Languedoc, France 
8 G  •  28 B
117–Moscato,Villa Pozzi, Italy
7.50 G  •  26 B




121–Rosé, Sacha Lichine, Southern France
7 G  •  24 B
122–White Zinfandel, Beringer, California
18 B



201–Cabernet, Legado de Martino, Maipe Valley, Chile ’12
8 G  •  28 B
202–Cabernet, Dry Creek, Dry Creek Valley, California ’11
23 ½B  •  44 B
203–Cabernet Sauvignon, Oberon, Napa Valley, California ‘12
42 B
204–Shiraz, Red Knot by Shingleback, McClaren Vale Australia, ’12
8.50 G  •  30 B
205–Red Zinfandel, Paso Creek, Paso Robles, California ‘12
32 B
206–Merlot, Santa Ema, Maipe Valley Chile ‘10
8 G  •  26 B
207–Bordeaux, Cru Bourgeois  Haut-Médoc, Château Liversan, France ‘09
44 B
208–Arcos Super Tuscan, Tuscany, Italy  ‘09
8.50 G  •  30 B
209–Malbec, Dante Robino, Mendoza, Argentina ’12
8.50 G  •  29 B
210–Pinot Noir, Parker Station, Monterey, California’13
8 G  •  28 B                                      
211–Pinot Noir, Acacia, Napa Valley~Carneros, California ‘13
44 B
212–Pinot Noir, MacRostie, Sonoma Coast, California ’10  
10 G  •  40 B
213–Granacha, Tres Ojos, Calatayud, Spain  ‘12
7.50 G  •  26 B

Champagne & Sparkling

301–Prosecco, Riondo Brut, Italy (187 ml)
8 G  •  24 B
302–Mumm Cuvee Brut, Napa Prestige, California (187 ml)
12 G  •  42 B
303–Veuve Cliquot, Brut Yellow, France
80 B

Vintages may change without notice
Guests may take home unfinished bottles of wine - please ask your server for details

Brown's Wharf Inn Restaurant uses only the freshest ingredients. Due to fluctuations in market prices, all prices and selections are subject to change without notification.

Brown's Wharf Restaurant, Boothbay Harbor, Maine Dining

Brown's Wharf Restaurant, Boothbay Harbor, Maine Dining

Brown's Wharf Restaurant, Boothbay Harbor, Maine Dining