FEATURED LISTINGS

Our "award winning" dining room serves the freshest in local seafood, from creamy chowder, to melt in your mouth haddock and salmon, to hot juicy lobsters, and jumbe scallops and shrimp.

Steak, chicken, and pasta round out the menu, as well as our famous Hot Rock dining, where you cook your own meal on a slab of granite right at the table - the taste and smell will leave lasting memories.

We complement our meals with fresh herbs and vegetables from our own garden.

Imagine yourself dining in a place where the halibut tasted like halibut, the lamb like lamb, and the salads remind you of the soil and sunlight from whence they came.  Good cooking celebrates its ingredients as it strives toward an impossible perfection. A good restaurant celebrates the best of local ingredients and artisan foods. When you dine with us we want you to experience the bounty of our land and sea, and our reverence for that bounty.  

It is far better to offer a few dishes of the freshest, most immediate ingredients than a menu filled with everything under the sun, made from mediocre food.  Even the most elegant food is derived from good wholesome ingredients.  And when you have the best ingredients, you need not complicate the intrinsic beauty of their flavors with masking sauces and distracting accompaniments.

A reverence for food and a passion for service form the basis of the unique style of cuisine that has evolved in Chef Pauls kitchen and dining room over the years.  Often the simplest dish on the menu contains the most painstakingly sought out ingredients, like fish so fresh it would be a crime to serve it with anything more than the wine and caramelized onions in which it was poached. His team is passionately committed to obtaining the regions top quality ingredients, maintaining a wine list that is fun, intelligent, and unpretentious, providing service beyond expectations, and listening to and appreciating their guests. 

So, what drives us to keep up the pace and dedication? Well, our fundamental objective is the well-being of our guests, and we know you notice, so that makes our job just a little more meaningful and a lot more fun.

In August of 1936, Guy Harnish was appraoched by a large national convention, to cater to a 'Lobster Supper' on Hubbards Beach. The lobster party was a great success and soon more groups were enjoying the great 'Lobster Suppers'.

A decade later, Guy's son Roy, built the Shore Club, so that the 'Lobster Suppers' could be enjoyed rain or shine. The Shore Club was also designed as a Dance Hall, and became an instant hit, when it opened on August 24th, 1946 to a sellout crowd. Since that time, there have been few changes to the building - it still offers that casual, rustic charm; or the way the lobsters are prepared - fresh boiled in ocean water.

The menu has been tweaked, and now offers an all-you-can-eat salad bar - all of our salads are made fresh daily on site; unlimited fresh cultivated mussels steamed in wine and garlic butter; homemade rolls; fresh lobster boiled to order in ocean water, and served precracked with hot melted butter; a choice of desserts, although our blueberry shortcake is the favourite; and coffee/tea. For those who cannot eat lobster we offer a chicken, steak or vegetarian option, and we also have a childrens menu.

The Shore Club has a fully stocked bar with a great selection of wines and local beers, or try our famous 'Lobster Juice'.

The Lobster Suppers can be enjoyed every Wednesday, Thursday, Friday, Saturday and Sunday 4:00 - 8:00 pm, from early June until early October. And every Summer Saturday night since 1946, there has been a live band on stage for dancing.

For our complete menu and schedule of entertainment please go to our web site. 

Association Member 2007

OTHER LISTINGS