Cod's Head Fish House and Mexican BBQ
Cod's Head Fish House and Mexican BBQ

HOURS

COD’S HEAD FISH HOUSE & MEXICAN BBQ 
BREAKFAST
7am-11:30 daily
LUNCH & DINNER
11:30 - 10pm nightly
TAVERN open until 11 pm
Closed on Tuesdays (Spring only)
63 Atlantic Ave • Boothbay Harbor • 207-315-6369

Cod's Head Fish House and Mexican BBQ

COD’S HEAD LUNCH & DINNER

APPETIZERS

ON THE ½ SHELL
Norumbega Selects Fresh from the Damariscotta 3.25 ea. • ½ Doz. 18 • Doz. 30

MAINE LOBSTER MARTINI
Lobster Meat served in a Martini glass drizzled with drawn butter and topped with Pico de Gallo Salsa and lime – 18

CALAMARI
Deep-Fried Rings and Tentacles Served with a Trio of Sauces, (honey mustard, horseradish sour cream. spicy thousand Island dressing) – 12

CRAB STUFFED MUSHROOMS
Button Mushrooms are Stuffed with Crab Imperial and Baked with Garlic Butter – 15

BACON WRAPPED SCALLOPS
(3) Large Scallops are Wrapped in Bacon and Deep-Fried, Served with Honey Mustard Dipping sauce – 15

SHRIMP QUESADILLA
A Flour Tortilla Stuffed with Sautee Shrimp, Goat Cheese and Caramelized Onion – 11

FRIED ½ RACK
Baby back Ribs Cooked Low and Slow, Basted with House BBQ Sauce and Flash Fried – 15

WINGS
Dry Rubbed, Smoked, Flash-Fried and Tossed in Spicy BBQ Sauce – 10

FRIED MUSHROOMS
Button Mushrooms are Breaded and Deep-Fried, Served with Ranch Dressing – 9

GUACAMOLE
Mashed Avocados, Fresh Salsa, Cilantro and Lime Juice Served with Corn Tortilla Chips – 9

SOUP

CHOWDER OF THE DAY CUP 7 • Bowl 9

SOUP OF THE DAY Market

NACHOS
Corn Tortilla Chips Topped with Southwestern Beans, Pico De Gallo Salsa, Cheese Sauce, Shredded Cheese, Jalapeños and Black Olives, Served Topped with Chopped Lettuce, Pico De Gallo Salsa, Sour Cream and Guacamole – 10
(Add a Topper from the List Below)

NACHO & SALAD TOPPERS

BBQ:
Brisket 8 • Pulled Pork 6 • Pulled Chicken 6 • Diced BBQ Combination 10 •Smoked Salmon 10

GRILLED, FRIED OR BLACKENED:
Haddock 8 • Scallops 12 • Shrimp 10 • Chicken Breast 8
Deep-Fried Only: Sea Clam Strips 8 • Damariscotta Oysters 12
Hot Smoked Salmon 10 • Chilled Lobster Meat – Market

SALAD

GARDEN OR CAESAR Petite 6 • Large 1O

MEXICAN SALAD
Romaine, Southwestern Beans, Shredded Cheese, Pico De Gallo Salsa, Jalapeños, Black Olives,
Spicy Thousand Island Dressing and Crushed Fried Tortillas

TRADITIONAL ROLLS
Served on a Buttered and Grilled New England Style Roll with Fries

TRADITIONAL OR HOT LOBSTER ROLL
Mayonnaise or Butter – Market

MAINE CLAM ROLL OR OYSTER ROLL
Breaded and Deep-Fried Maine Clams or Oysters – 18

SANDWICHES
Served on a buttered and grilled Telera roll with fries unless otherwise notedHAD

DOCK SANDWICH
Fried or Blackened Haddock Served with Lettuce, Tomato and Tartar Sauce – 14

HADDOCK REUBEN PANINI
Grilled, Blackened or Fried Haddock Served atop Sourdough Bread with Sauerkraut, Thousand Island Dressing and Shredded Cheese – 16

QUESADILLA
A Grilled Flour Tortilla Stuffed with Southwestern Beans, Pico De Gallo Salsa, Roasted Red Pepper Aioli and Shredded Cheese – 10

ADD ANY OF THE FOLLOWING FOR AN ADDITIONAL CHARGE:
Beef Brisket 8
Pulled Pork or Chicken 6
Hot Smoked Salmon 8
Sautéed Vegetables 6

SMOKED SALMON WRAP
House Hot Smoked Salmon is Wrapped in a Flour Tortilla with Shredded Lettuce, Horseradish Sour Cream Sauce, Tomatoes, Capers and Crispy Bacon – 18

BUILD A BURGER
(6 oz.) Fresh Ground Beef Burger – 10
ADD ANY OF THE FOLLOWING BURGER TOPPERS FOR AN ADDITIONAL $2 Each:
Cheddar, American, Swiss, Cheese Sauce, Crispy Bacon, Bacon Jam, Fried Jalapeños or Sautéed Onions

MAINE LOBSTER, SEAFOOD & CHICKEN
Served with a choice of two of the following: Southwestern beans, fries, potato salad, potato, rice, corn on the cob or vegetable of the day

-HADDOCK Fried, Grilled or Blackened – 16 • 12
-LARGE SHRIMP Fried, Grilled or Blackened – 21 • 14
-SEA CLAM STRIPS Fried – 15 • 10
-BAY SCALLOPS Fried, Grilled or Blackened – 24 • 16
-OYSTERS Fried – 24 • 16
-MAINE LOBSTER 1 ½ lb. Steamed or 4 oz. of breaded and deep-fried lobster meat – Market

STEAMED LOBSTER
Single, Double & Triple Lobsters!
(1 lb.) Steamed lobsters, when available – Market

HADDOCK OR CHICKEN FRANCAIS
Served with Potato or Rice of the Day and Vegetable of the Day

PLAIN HADDOCK OR CHICKEN is Dredged in Flour, Dipped in Egg, Rolled in Breadcrumbs and Pan-Fried – 17
-LORENZO Topped with a Maine Crab Cake and Cheese Sauce – 26
-CAMARON Topped with Sautéed Garlic Shrimp – 26
-BOOTHBAY Topped with Lobster Tomato Butter – 32
-CATCH OF THE DAY Grilled or Blackened – 19

BBQ ENTREES, SANDWICHES & PANINIS

-BBQ ENTREES Are Served Naked with Southwestern Beans, Corn on the Cob and Cornbread
-SANDWICHES Served Naked on a Grilled Telera Roll with Fries
-PANINI Grilled Sourdough Bread, BBQ Meat, BBQ Sauce, Slaw and Shredded Cheese, Served with Fries

-BEEF BRISKET Entrée 21 • Sandwich 15 • Panini 16
-PULLED PORK OR CHICKEN Entrée 16 • Sandwich 12 • Panini 14
-SPICE RUBBED ROTISSERY CHICKEN Fresh Off the Spit! – 16
-BABYBACK RIBS Entrée Low and Slow Full Rack 24 • ½ Rack 16
-PICK TWO: Beef Brisket • Pulled Pork • ½ Rotisserie Chicken • ½ Rack of Baby back Ribs • Spicy Sausage 26
BBQ PLATTER FOR 2: Beef Brisket, Pulled Pork, ½ Rotisserie Chicken, Rack of Baby back Ribs and Grilled Maine Spicy Sausage – 50

SAUCE BOSS CADDY:
Whiskey BBQ • Carolina Mustard BBQ • Maine Maple Blueberry BBQ

South of the Border Mexican Favorites

* Consuming raw or under cooked meats, poultry, fish, seafood, shellfish, oysters or eggs may increase your risk of food born illness, especially if you have certain medical conditions.

Cod's Head Fish House and Mexican BBQ

COD’S HEAD FISH HOUSE & MEXICAN BBQ

7am-11:30 daily
LUNCH & DINNER
11:30 - 10pm nightly
TAVERN open until 11 pm
Closed on Tuesdays (Spring only)
63 Atlantic Ave • Boothbay Harbor • 207-315-6369

Download our Menu as PDF

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