DiMillo's On the Water

08/28/2026

Our Weekend Feature is Summer’s Last Catch. Crispy fried haddock, smashed crispy potatoes, corn and tomato relish with a lemon Old Bay aioli.

08/21/2026

Our Weekend Feature is Seared Scallop Puttanesca

Pan seared herb dusted scallop skewers atop a bed of Bruno’s pasta companies fresh spaghetti in a light puttanesca sauce (olive oil, olives, white wine, shallots, capers, blistered cherry tomatoes, anchovies, hot cherry peppers, basil, lemon and a splash of white wine). Served with freshly baked garlic bread.

08/14/2026

Our Weekend Feature is Bluefin Coast. Seared bluefin, blueberry gastrique, pickled blueberries, horseradish creme fraiche, crispy fried potatoes, crispy fried leeks and fresh dill.

08/08/2026

TOTS is our rooftop bar with a limited food menu and the best view of Casco Bay in the entire city.

08/07/2026

Our Weekend Feature: The Lobster Mash: The Sweet Corn Edition!! Fresh lobster meat sautéed in butter with mashed potatoes, fresh sweet corn, shallots and fresh tarragon. Finished with a dollop of sour cream, brown butter crumbs, chives and a drizzle of tarragon oil. Served with a side of our house vegetable.

07/31/2026

Our Weekend Feature is Harbor Rosso.

Fresh Maine lobster meat simmered in a silky smooth roasted tomato and garlic sauce infused with lobster stock, shallots, fennel, lemon, Calabrian chili and Castelvetrano olives. Tossed with Bruno’s fresh spaghetti and served freshly baked garlic bread.

07/24/2026

This weekend’s dinner feature is The Blueberry Point.
Pan seared jumbo scallops served over a silky corn puree with charred leeks finished with a wild Maine blueberry gastrique, tarragon oil, and toasted hazelnuts.

07/17/2026

Our Weekend Feature is Bluefin Panzanella

Local bluefin tuna, grilled to medium rare and sliced. Paired with a seasonal warm panzanella salad with heirloom tomatoes, haricot verts, grilled sourdough, Castelvetrano olives, pickled onions, and a creamy lemon dressing and finished with crispy fried capers.

07/10/2026

This is our weekend dinner feature.

Seared local bluefin tuna, cooked to medium rare and sliced. Finished with a warm Nicoise salad (baby potatoes, heirloom tomatoes, leeks, Castlevetrano olives, haricot verts pan seared in a dijon vinaigrette and finished with grated cured egg yolk and garlic crouton dust.

07/04/2026