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Freshly shucked oysters on crushed blue ice, one topped with a spoonful of mignonette
Oyster bar · Pier 4 · Since 2011

Shucked to order, served cold.

Eight oysters on ice every day, chosen that morning from farms up and down the coast, and a kitchen that cooks whatever the boats bring in.

Book a tableToday's oysters
8Oysters on ice today
6 amBoats unloaded
3–5 pmHalf-price oysters, Tue–Fri
Raw Bar

Today's oysters

Shucked at the rail, never ahead. Ask the shucker for a side-by-side: three farms on one tray.

  1. Pemaquid

    Damariscotta, ME
    Briny

    Firm and salty, a clean mineral finish

    $3.75

  2. Wellfleet

    Cape Cod, MA
    Briny

    Bright brine, sweet meat

    $3.50

  3. Glidden Point

    Damariscotta, ME
    Very briny

    Deep-water, big and meaty

    $4.25

  4. Beausoleil

    Néguac, NB
    Medium

    Petite and clean, the first oyster to try

    $3.50

  5. Shigoku

    Willapa Bay, WA
    Medium

    Cucumber-crisp, firm and creamy

    $4.00

  6. Kumamoto

    Humboldt Bay, CA
    Mild

    Small, deep cup, melon-sweet

    $4.25
A seafood platter on crushed ice: oysters, sea snails, sea urchins, lemon wedges and a dish of mignonette
The TowerTwo dozen oysters, clams, shrimp, crab claws and urchin on ice. Serves two to three.$96
Kitchen

From the sea, mostly

★ shucker's pick · GF gluten-free · V vegetarian. The menu changes with the catch.

Raw Bar

On crushed ice, with mignonette, lemon and fresh horseradish.

  • ★Oysters, half dozenGF$21

    The shucker's mix from today's list

  • Oysters, dozenGF$39

    One variety, or a mix

  • Littleneck clamsGF$16

    Half dozen, cocktail sauce

  • Shrimp cocktailGF$19

    Five poached shrimp, horseradish cocktail sauce

  • ★The Tower$96

    Two dozen oysters, clams, shrimp, crab claws, urchin. Serves 2–3

Small Plates

To share, or not.

  • Crab toast$18

    Peekytoe crab, brown butter, chives, grilled sourdough

  • Fried clams$17

    Whole-belly clams, tartar sauce, pickled onion

  • Scallop crudoGF$19

    Day-boat scallops, citrus, chili oil, sea salt

  • Clam chowder$12

    New England style, smoked bacon, oyster crackers

  • Little gem saladVGF$12

    Buttermilk, radish, soft herbs

From the Grill

Whole fish and fillets over charcoal, with salsa verde or brown butter.

  • ★Grilled sardinesGF$24

    Four whole sardines, lemon, potatoes, green salad

  • Whole branzinoGF$38

    Butterflied, charred fennel, salsa verde

  • Lobster roll$34

    Warm with butter or cold with mayo, toasted brioche, chips

  • HalibutGF$41

    Brown butter, capers, spring peas

  • Steamed mussels$26

    White wine, garlic, parsley, fries

Consuming raw or undercooked shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.

Four grilled sardines on a white platter beside boiled potatoes and a green salad
The Catch

Off the boat at six. On the grill by noon.

We buy from four day-boats out of the harbour and take what they land: sardines and mackerel in summer, cod and hake when the water turns cold. The board changes at lunch and again at dinner.

4Day-boats we buy from
40 miFurthest fishing ground
0Frozen fish in the kitchen

On the board today

  • Atlantic sardinesWhole, over charcoal, lemon
  • Day-boat scallopsCrudo, or seared in butter
  • HaddockBeer-battered, malt vinegar
  • MonkfishRoasted on the bone, brown butter
Wine & Bar

Salt-friendly wines and a cold beer

A short list built for shellfish: crisp whites, two sparkling wines and a local stout brewed with oysters. The rail is kept for walk-ins.

Muscadet Sèvre et Maine

Loire Valley. Saline and lemony, made for oysters.

$13 / $52

Grower Champagne

Brut nature, chalky and dry.

$22 / $98

Pier 4 Oyster Stout

Brewed down the street with a bushel of oysters in every batch.

$9

Saltline Martini

Gin, dry vermouth, a drop of brine, a lemon twist.

$16
A tray of oysters on ice with lemon next to a glass of beer, on a table by the sea
The raw bar at night: oysters on ice behind the glass, place settings along the counter
Tall windows in the dining room looking out over the sea and the harbour wall
A server carrying two plates of fish across the dining room
Visit

Pull up a stool at the rail.

Hours

Tue – Thu
12:00 pm – 10:00 pm
Fri – Sat
12:00 pm – 11:00 pm
Sunday
12:00 pm – 9:00 pm
Monday
Closed

Find us

11 Wharf Street, Pier 4
Portland, ME 04101

+1 (555) 013-2207
shuck@saltline.example

The rail and the terrace are kept for walk-ins. Private dining for up to 24 guests in the Net Loft.

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