Cappy's Chowder House - Camden, ME

served with crusty bread from our bakery. mediterranean - our old-time favorite, cooked in a smoky tomato broth. our recipe made the new york times. it must be good; provençal - cooked in white wine, onions, fennel, and garlic

maine potato skins stuffed with your choice of applewood bacon or local maine crab and lotsa cheese

john’s favorite! why mess with a good thing?

maine has the tastiest little ones, deep fried and served with tangy habañero heaven mayo from mother’s mountain mustard

maine lobster and fresh veggies are stuffed in a rice-paper wrapper. served cold with a thai sweet chili sauce

penobscot bay scallops wrapped in applewood bacon, served with our hot mustard dressing

proudly served at parties all over the coast, our recipe is the best

our homemade crusts are char-grilled. margherita

beefed-up nasties

yes, buffalos have wings

wait, chickens don’t have lips. ours are served with hot mustard sauce

a flour tortilla filled with cheddar jack cheese and maine shrimp, topped with salsa and sour cream

since 1979, that’s a ton of rings

maine chowda law says white never red! we’ve been making our traditional maine chowda for 33 years. it’s rich and creamy and chock full of clams and potato

brimming with scallops, shrimp, fish, mussels, and spicy sausage it’s been recommended in the n.y. times. it’s a little bit mediterranean and a lot delicious

changes daily

chopped romaine topped with bacon, tomatoes, caramelized onions, and gorgonzola cheese

field greens tossed with red onion, red peppers, dried cranberries, candied walnuts, and sunflower seeds, served with our house dressing

our version has diced red pepper, fresh imported parmesan, and our homemade dressing

a locally grown tomato stuffed with lobster salad or crab salad atop field greens, red onion, and red peppers, served with a mini blueberry muffin

with caramelized onions and jalapeño jack from state of maine cheese company

choose cheddar, swiss, american, or jalapeño jack

an old favorite grilled on marble rye with peppers, onions, mushrooms, and cheese

our veggie patty is stuffed in a pita with field greens, hummus, and veggies

blackened chicken breast with jalapeño jack from state of maine cheese company, lettuce, tomato, red onion, and habañero heaven mayo from mother’s mountain mustard, on a toasted bun

choose the best pastrami we can buy or fresh fried haddock, served on grilled marble rye with swiss cheese, morse’s sauerkraut, and thousand island dressing

a special sandwich named after a special place. fresh roasted turkey is served with b-l-t and spruce mountain cranberry chutney on rosemary bread baked fresh daily in own our kitchens

maine haddock fried downeast style, served on a bun of course

two tortillas stuffed with fried haddock, lettuce, tomato, red onion, and cheese, drizzled with homemade jalapeño sauce. served with nacho chips

our maine lobsters are brought to us fresh, straight from the bay. served with your choice of two sides

fried downeast style and served with fries and coleslaw

maine shrimp, clams, and haddock

fresh maine haddock fried to perfection and served with fries and coleslaw

maine haddock stuffed with a rich maine crab stuffing and served with a small salad

this is faith’s favorite! our own recipe and it’s wicked good. served over field greens with corn salsa

maine lobster, shell pasta, and our four-cheese sauce make this a mouthwatering dish. served with a small salad

ask your server what the local fisherman has brought us today

new york at its best! a hand-cut new york sirloin is topped with rosemary butter and onion rings. served with your choice of two sides. (check out our beautiful rosemary bush out back!)

pesto of the day with freshly grated parmesan cheese tossed with gluten-free penne pasta. served with a salad. add chicken, shrimp, grilled salmon, or portabella mushroom cap $4