The Boathouse Restaurant

Open for Lunch + Dinner
Wednesday-Monday, 11:30am-8:30pm
Closed Tuesdays

The Boathouse Restaurant offers in-restaurant dining inside and on our outdoor deck.  A variety of safety precautions have been implemented including hand sanitizing stations and 6-foot spaced tables. For our full Kennebunkport Promise, please continue reading below or visit www.kptpromise.com.

For the safety and health of our guests,  team, and community, we continue to provide our customers with take out and delivery services of Chef John Shaw’s “classic Maine” menu, including bottles of beer & wine and prepared cocktails. View menus from the drop down box above.


No reservations; walk-in only.


Please note: We will open at 4pm on Wednesday, October 14th. No lunch service due to a private event.

Happy Hour at The Boathouse! Weekdays from 4-6pm (closed Tuesdays).

Sip & Shuck. Half off oysters + $6 Martinis. Available all day every Monday, beginning October 12th. Dine-in only, not available for to go.

Locals Lunch.  50% off lunch for locals (excludes beverages). Every Friday from 11:30a-4pm, beginning October 16th.Dine-in only, not available for to go.


Catering from The Boathouse. Let us do the cooking for your next get-together. View our Catering Menu or call 207-967-8225 for more information!

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Take-Out & Delivery from The Boathouse

The Boathouse Restaurant offers both take-out & delivery. Local delivery is available to our neighbors in Kennebunk, Kennebunkport, and Arundel; a $5.00 per order delivery fee will be applied. Please call the restaurant at 207-967-8225 to order.

 

Please Note: Oysters To Go are unshucked. The To Go Cocktail Menu is different than our Cocktail Menu available for in-person dining at The Boathouse.

Thank you for joining us, we are excited to see you!

Here in Kennebunkport, the vast majority of our small businesses depend on tourism. To ensure all visitors to our town are free to enjoy themselves, our local hotels, restaurants, shops and attractions have been working hard to make Kennebunkport cleaner and safer than ever.

A few things to note while you’re here:

  • Please don’t ask us to bend the rules set forth by the State of Maine.
  • Curbside Take-Out and Free Delivery is still available.
  • At this time we are seating inside & outside and do not take reservations.
  • Table requests are noted, but not guaranteed.
  • Our parking lot will be closed. Please park off site. We will not allow parking.
  • All members of your party must be present to be seated.
  • We are asking that children in your party remain seated at the table while dining with us.
  • Party size is maxed to eight guests at a table.
  • As per the State of Maine guidelines all guests are required wear face coverings when entering and exiting the building and/or being seated- they may be removed when seated.
  • Restrooms are available inside. One person per restroom at a time. We will escort you in and out of the building-please note, face coverings are required inside the building.
  • If you have a cough or fever, please join us when you are feeling better!
  • Be Kind. We ask for your patience and kindness as we navigate changes in our service and policies.
  • Stay Calm. Getting agitated, annoyed, and not following our guidelines won’t help anyone. These policies are for all of our health and safety.
  • Have Fun and enjoy yourselves! We are happy to be back at work and doing what we love! Thank you for supporting us.

Restaurant Dining Room – Phase 1 (June 1 – June 30)

  • Require employees to wear cloth face coverings and practice good hand hygiene.
  • Good hand hygiene prevents spread of disease. The best hand hygiene is frequent handwashing. Remind employees to practice good hand hygiene with frequent handwashing and hand sanitizing especially between contact with customers and customer items.
  • Gloves are not a replacement for good hygiene. If you wear gloves, change them frequently and wash between customers and activities.
  • Hand sanitizer may not be used in place of handwashing for food production.
  • Where possible, stagger employee shifts and meal breaks to avoid crowding in common work areas.
  • Ensure employees stay 6 feet apart whenever practical.
  • Adjust seating in break rooms and other common areas to reflect physical distancing practices.
  • Prohibit gatherings or meetings of employees of 10 or more during working hours.
  • Permit employees to take breaks and lunch outside, or in such other areas where physical distancing is attainable.
  • Do not allow employee food or drink in food service areas.
  • Limit interaction between employees and outside visitors or delivery drivers; implement touchless receiving practices if possible.
  • Adjust training and new employee orientation to limit number of people involved and allow for 6 foot spacing; use virtual/video/audio training when possible.
  • Limit sharing of handheld equipment, phones, desks, workstations, and other tools and equipment between employees to the extent possible.
  • Provide employee training for:
    – physical distancing guidelines and expectations
    – monitoring personal health
    – proper wear, removal, disposal of Personal Protective Equipment (PPE)
    – laundering of face coverings and uniforms as listed below
    – cleaning protocols as listed below
    – how to monitor personal health and body temperature at home
    – guidance on how to launder cloth face coverings and uniforms: see CDC, Cleaning and Disinfecting Your Facility, How to Disinfect: Laundry
    – cleaning protocol, including how to safely and effectively use cleaning supplies.
  • Consider employee training in safe de-escalation techniques.
  • Entertainment personnel should follow the same physical distancing and cloth face covering guidelines as other employees.
  • Inform your customers of your COVID policies and procedures in advance, if possible.
  • Place signage at entrances and throughout the store alerting customers to COVID policies, especially to maintain 6 feet physical distance to the extent possible.
  • Consistent with Executive Order 49 FY 19/20, customers should wear cloth face coverings when in a food service facility where social distancing is difficult (e.g., waiting in line for pickup, entering or exiting, walking to the restrooms). Customers do not need to wear face coverings when seated at the table.
  • Use reservations with call ahead or online as a best practice.
  • Establishments may call, use a text alert or intercom system to alert guests that their table is ready. Only one member of a party may wait inside in the waiting area and must remain at least 6 feet apart.
  • Avoid crowding at restaurant entrance and maintain physical distancing in any waiting line.
  • Maintain physical distancing protocols during guest check-in and seating.
  • Communicate to customers that they should not come to the restaurant if they have a fever or cough.
  • Consider offering exclusive early hours to seniors and other high-risk individuals.
  • Consider adjusting store hours of operation, as necessary, to support social distancing efforts by limiting number of customers at one time.
  • Minimize customer and staff interactions by assigning wait staff to ‘areas’ and tables. If possible, keep staff work groups to same days/shifts to minimize staff exposures.
  • For contact tracing purposes, maintain records of customers, including one customer name and contact information per party and the server of the table.
  • Limit restroom occupancy for group restrooms to incorporate physical distancing and avoid formation of waiting lines outside of restrooms.
  • Menus should be laminated or plastic covered and sanitized after each use, or single use paper.
  • Continue take out, curbside and delivery with beer, wine and cocktails.
  • Maximum group party size of eight people.
  • Dining room tables should be spaced at least 6 feet apart.
  • The total number of people any one time should be no more than 50 people per room and each party must be 6 feet apart from other parties. This also applies to outdoor seating areas. Have a back-up plan for outdoor seating that adheres to physical distance requirements in case of inclement weather.
  • Bar or counter service within restaurant establishments must follow physical distance guidelines. Provide physical barriers to protect customers and wait staff such as partitions or plexiglass barriers or face coverings plus face shields for staff if there is not 6 feet of distance between customers and counter staff.
  • Establishments where counter service is combined with liquor service must also take measures to ensure customers do not congregate at the counter.
  • Bar areas within restaurants must close at the same time the kitchen closes for dining patrons.
  • Where practical, especially in booth seating, physical barriers are acceptable.
  • Use EPA-approved cleaning and disinfectant products to wipe down dining room tables and chairs after each party.
  • Provide only single use condiments at this time.
  • Suspend salad bars buffets at this time.
  • Minimize other self-service areas such as drink stations. To the extent possible, use contactless dispensers to minimize hand touching. Replace multi-use condiments with single-serve packets. Other suggestions to minimize multi-touch surfaces include providing single-wrap utensils, straws, and lids provided at any take-out or self-seating point of sale. Self-service areas require frequent cleaning and disinfection.
  • Allow expanded seasonal outdoor dining, with distancing protocols, in parking lots, sidewalks and expanded patios, etc.
  • Use disposable napkins and table covers instead of cloth linens. If cloth linens are used, change between customers.
  • Children need to remain seated with their party. No play areas or shared toys; single use crayons only.

Serving Lunch + Dinner Daily

The Boathouse is a waterfront hotel and restaurant located on the banks of the Kennebunk River.  Surrounded by working marinas, The Boathouse epitomizes its chic, coastal locale in Kennebunkport: The newly designed space is bright and sunny with nautical influences. Splashes of red & golden yellow create a welcoming and energetic space, making it the place to be seen in KPT all year long.

Chef John Shaw’s “classic Maine” menu focuses on fresh seafood with a sprinkling of Asian influences with a full Lobster Bar serving Maine oysters, Little Neck clams, and scallop crudo.  Featuring two bars serving creative craft cocktails and outdoor dining on a wrap-around deck, The Boathouse will quickly become a favorite of locals and guests alike.

Parties of 15 or more require a set menu, please contact dining@boathouseme.com for more information.