At The Grand Marlin a major element of our menu is the best and freshest local seafood available. We feature local seasonal seafood while maintaining access to top quality seafood markets in other areas, including Massachusetts, Hawaii, Alaska, Seattle and the Gulf of Mexico.

The Grand Marlin’s menu consists of chef-driven recipes that start with the highest quality ingredients and are made from scratch. Wild caught fish and shellfish are available each day, with the selection changing as we print the menu in-house twice daily.

Our crab cakes are fresh, local lump blue crab meat purchased within a couple of days of harvest and never compromised with a canned pasteurized product.

Our Natural calamari is long fin Boston squid preferred above 450 other calamari species for its natural tenderness and sweet mild flavor.

We serve American caught white shrimp and domestic blue crab claws and never compromised with an imported product from China or South America.

Natural sea scallops - sugar sweet, naturally, with a firm texture - are harvested 300 miles off the coast of Massachusetts in the pristine waters of the Georges Bank.

The Grand Marlin steaks and chops are from 1855 grade cattle raised in Grand Island, Nebraska. Corn-fed finished ensuring delectable marbling throughout, we age our steaks a minimum of 21 days for juiciness and flavor.

Our Canadian Atlantic salmon comes from the cold pristine waters of the Bay of Fundy, Nova Scotia. Like all of our fresh fish, it is filleted in our temperature controlled fish house, and kept refrigerated below 35-degrees at all times until we prepare it especially for you.