You’re walking down a floating pier in Portland, Maine. The air smells like salt, diesel from the ferries, and something buttery. That butter smell? It’s coming from a massive former car ferry named the The Victoria Foss, which is now home to one of the most iconic restaurants in New England. If you’re looking at the DiMillo's On The Water menu, you aren’t just looking at a list of food. You’re looking at a piece of Maine’s maritime history that has managed to stay relevant since 1982.
It’s easy to dismiss a floating restaurant as a tourist trap. Honestly, a lot of them are. But DiMillo’s is different because the locals actually show up. They show up for the nostalgia, sure, but mostly for the fact that the kitchen doesn't overthink the seafood. When you have access to the Casco Bay fleet right outside your porthole, you don't need to mask the ingredients in foam or weird emulsions. You just need a hot grill and a lot of clarified butter.
The Lobster Problem: Rolls, Boils, and Realities
Let’s get the big one out of the way. Most people open the DiMillo's On The Water menu and go straight for the lobster. You've got choices. You can go the traditional route with the Maine Lobster Dinner. This is the "full experience" where you’re handed a nutcracker and a bib, and you spend twenty minutes wrestling with a 1.25-pound crustacean. It’s messy. It’s loud. It’s perfect if you want that "I'm in Maine" photo, but it’s a lot of work if you’re actually hungry.
The Lobster Roll is the more efficient choice. DiMillo’s does it the right way—lightly tossed with mayo and celery, served on a toasted brioche bun. Some places in Portland try to get fancy by adding tarragon or lemon zest. DiMillo’s keeps it basic. Why? Because the lobster is the star. If you’re feeling particularly indulgent, look for the "Lazy Lobster." It’s basically all the meat from a whole lobster, sautéed in butter, and served without the shell. It is the ultimate luxury for people who hate manual labor but love Vitamin L (Lobster).
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But here’s a tip: check the market price. Seriously. Lobster prices in Maine fluctuate based on the shedding season and the weather in the Atlantic. If the price seems high, it’s probably because the boats stayed in that morning. Don't complain to the server; complain to the North Atlantic.
The Seafood You’re Overlooking
Everyone wants lobster, but the locals are often looking at the "Hardy Fare" or the "From the Sea" sections. The Casco Bay Gulf of Maine Redfish is a sleeper hit. It’s a white, flaky fish that’s native to these waters, often overshadowed by cod or haddock. At DiMillo’s, they often serve it lightly breaded or pan-seared. It’s cheaper than lobster and, frankly, sometimes more flavorful because it absorbs the seasoning better.
Then there’s the Clam Chowder.
It’s thick.
It’s creamy.
It isn't that watery stuff you get at chain restaurants.
They use salt pork, heavy cream, and enough potatoes to keep you full until Tuesday. If you’re starting your meal, get a cup. Or get a bowl and call it a day.
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Another standout that people miss is the Baked Stuffed Haddock. This is a New England staple. They take a fresh fillet and stuff it with a shrimp and scallop cracker stuffing. It’s the kind of dish your grandmother would make if she were a professional chef on a boat. The stuffing acts like a sponge for the lemon butter sauce, and it’s arguably the most comforting thing on the entire DiMillo's On The Water menu.
Beyond the Sea: Beef and Greens
Look, sometimes you get dragged to a floating seafood restaurant and you don't actually like seafood. It happens. DiMillo’s knows this. Their steak program is surprisingly robust. They source high-quality beef, and the Center Cut Filet Mignon is usually the go-to for the non-fish eaters. It’s seasoned simply with salt and pepper and grilled to order.
The Portobello Mushroom Napoleon is the move for vegetarians. It’s layered with roasted red peppers, spinach, and goat cheese. It’s one of those dishes that proves a seafood joint can actually care about people who don't eat things with gills.
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The Atmosphere Variable
You have to understand that the menu is only half the draw. You are sitting on a 206-foot ship. The floor might vibrate slightly when a large tanker passes by in the harbor. The windows offer views of the Portland skyline on one side and the working waterfront on the other. This environment changes how the food tastes. A cold Allagash White (the local beer king) tastes better when you’re watching the very boats that brought in your dinner dock just a few yards away.
Practical Advice for the Hungry
Don't just walk in on a Friday night in July and expect a table by the window. It isn't happening. Use their online reservation system. If you can't get a reservation, try the lounge. The lounge has a slightly more casual vibe but offers the full menu. It’s also where you’ll find the best people-watching.
If you are looking for a deal, the lunch menu is your best friend. Many of the dinner favorites, like the fried clams or the haddock sandwich, appear at a lower price point during the day.
What to do next:
- Check the Season: DiMillo’s is open year-round, which is rare for some waterfront spots. If you go in the winter, get the chowder. If you go in the summer, get the lobster roll and sit on the outside deck.
- Validate Your Parking: They have their own parking lot right on the pier. In downtown Portland, parking is a nightmare. Eating at DiMillo’s gets you a voucher, which is basically like finding a ten-dollar bill on the sidewalk.
- Order the Blueberry Pie: It’s Maine. If you don't end your meal with something involving wild Maine blueberries, you’ve essentially failed your trip. The cobbler or the pie are mandatory.
- Walk the Decks: After you pay the bill, don't just leave. Walk around the different levels of the ship. It’s a museum in its own right, and it helps digest all that butter.
The DiMillo's On The Water menu is a reflection of Portland itself: traditional, slightly salty, and unpretentious despite the fancy setting. You aren't going there for molecular gastronomy. You’re going there for a massive piece of fish cooked by people who have been doing this for decades. It’s consistent, it’s iconic, and it’s still the best place in the city to watch the tide come in while you eat your weight in shellfish.