Our traditional New England lobster boil is unlike a fish boil, in that we cook the lobster to order. Our boil is a three course dinner, served in addition to our regular dinner menu, on Wednesday, Friday, Saturday, and Sunday evenings.
We start you with a cup of our creamy lobster bisque, then move onto the second course, which is a 1 ½ – 2 pound live Maine lobster with baby red potatoes, fresh local corn on the cob, New Zealand mussels, and steamed clams. The third course is a generous portion of our homemade Door County cherry bread pudding.
During the summer and fall season, we do have a wood fired pot between the dining room windows and the waters edge where you can see a nice person running back and forth dropping and retrieving the lobsters. You are welcome to join him or her at the pot to check on the lobsters’ progress! Picture taking is always welcome.