Crab & Roasted Tomato Toast
14.00
Grilled sourdough, Maine crab, roasted tomato and basil oil.
Fresh from the tide, straight to your table
Daily-shucked oysters, chowders and line-caught fish from the Maine coast, served in a warm harbor-side dining room.
Tonight on the Menu
Everything is sourced within 40 miles of our dock and prepared the same day.
Raw Bar & Starters
Shucked to order and served on crushed ice or lightly dressed.
Smoked Haddock Chowder
11.50
Creamy smoked haddock chowder with potato and sweet corn.
Golden Clam Fritters
9.50
Crisp-fried clam fritters with lemon wedges and tartar sauce.
Desserts & Drinks
Sweet endings and warm cups to finish the evening.
Wild Blueberry Cobbler
9.00
Maine wild blueberries under a buttery biscuit crust with vanilla cream.
Lemon Posset
8.00
Silky lemon cream served in a small cup with shortbread.
Spiced Harbor Cider
6.50
Hot apple cider with cinnamon, clove and a splash of dark rum.
Visit Us at the Harbor
Find us steps from the fish pier. Walk-ins welcome, reservations recommended on weekends.
Saltmarsh Oyster Kitchen - Harbor Street
Location
Phone Number
Hours
| Monday | Closed |
| Tuesday | 4pm - 9pm |
| Wednesday | 4pm - 9pm |
| Thursday | 4pm - 10pm |
| Friday | 12pm - 11pm |
| Saturday | 12pm - 11pm |
| Sunday | 11am - 8pm |
Harbor-side dining room with a raw bar, outdoor deck and free parking on Fish Pier Road.
Saltmarsh Oyster Kitchen - Dockside Stand
Location
Phone Number
Hours
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 11am - 6pm |
| Thursday | 11am - 6pm |
| Friday | 11am - 7pm |
| Saturday | 10am - 8pm |
| Sunday | 10am - 6pm |
Seasonal takeaway raw bar and chowder window by the lighthouse, open May through October.
A Season at the Harbor
Glimpses of the dock, the dining room and the tides through the year.
The best oysters I have eaten outside of Brittany. Briny, cold and shucked perfectly, and the chowder is worth the drive alone.
Hannah Whitcombe
Food Writer, Coastline Eats
We hold our anniversary dinner here every year. The staff remember us, and the blueberry cobbler never disappoints.
Marcus Delaney
Regular guest
Great for large groups. They handled a table of twenty with a smile and every plate arrived hot and on time.
Priyanka Nair
Event Organizer, Harbor Rotary
As Featured In
Kind words from the people who write about coastal dining.
Reserve Your Table
Book a table for dinner or plan a private event on the harbor deck. We will confirm within the hour.
Awards & Recognition
A few honors from the people and publications we admire.
Best Seafood Restaurant Maine Dining Awards Oct 2025
Voted best seafood restaurant on the Maine coast by readers and a panel of local chefs.
Chowder Champion Harbor Food Festival Mar 2024
First place in the annual coastal chowder cook-off, smoked haddock category.
Sustainable Seafood Partner Gulf of Maine Fisheries Alliance Apr 2024
Recognized for sourcing every catch from certified local boats within 40 miles.
Our Story. Saltmarsh began in 2009 as a single oyster cart on Fish Pier Road. Today the Dunmore family runs a full dining room, a seasonal dockside stand and a small fleet of partner boats. We buy only what the tide brings in, cook it simply, and serve it to neighbors and visitors alike.
Good to Know
Answers to the questions we hear most. Still wondering? Email us any time.
Do you take reservations?
Yes. Reserve online or call us. Walk-ins are welcome and we hold a few tables back every evening.
Do you have gluten-free and vegetarian options?
Yes. Most of the raw bar is naturally gluten-free, and our kitchen prepares a vegetarian plate daily. Please tell your server about any allergies.
Can I book a private event?
The harbor deck seats up to forty guests and the dining room up to sixty. Email our events team for menus and pricing.
Meet the Crew
The cooks, shuckers and servers behind every plate at Saltmarsh.
Owner & Head Chef
Jordan Dunmore
Jordan founded Saltmarsh in 2009 and still tastes every chowder batch before service.
Raw Bar Lead
Casey Okafor
Casey shucks over 300 oysters a night and knows every farm on the coast by name.
General Manager
Riley Moreno
Riley runs the floor, the reservations book and the Friday night jazz series.
Careers at Saltmarsh
We hire friendly, hard-working people who love food and the sea.
Line Cook
Prep and cook seafood dishes in a fast, friendly kitchen. Evenings and weekends, full time.
Oyster Shucker
Shuck and plate at our raw bar. Training provided. Part time or full time.
Server
Welcome guests, explain the menu and keep the dining room humming. Experience preferred.