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Call Ahead 207-772-2216
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Famous for the freshest seafood, choice cuts of beef and Italian fare.

Our restaurant is a converted car ferry that originally ran between New Castle, Delaware, and Pennsville, New Jersey. Later it ran between Newport and Jamestown, Rhode Island. In 1980, it was sold to our family and converted into a floating restaurant, one of the largest in America.

The restaurant rises and falls with the tide twice a day, and because it's surrounded by water, every table offers spectacular views from our dining rooms, function rooms, and outside decks.

Our outside decks are great spots to watch the sights and sounds of Portland harbor while enjoying a meal or cocktail. When you're visiting Portland, be sure to stop at DiMillo's on Long Wharf and experience the romance of Maine's waterfront. The Long Wharf Promenade, on the west side of Long Wharf, serves as the gateway to DiMillo's Old Port Yachting Center, DiMillo's Gift Shop, and DiMillo's Floating Restaurant, one of the most famous restaurants on the East Coast!

We only accept reservations for larger parties, call us so we can make accommodations for you. Open every day for lunch and dinner, except Thanksgiving and Christmas.

Sunset Features are back for only $14.00

Available Monday - Friday, 4 - 6 p.m. in our Dining Room only. Your choice of the following: Fried Maine Shrimp, Salmon Bella Vista, 8oz Hanger Steak, Chicken Pomodoro or Fresh Haddock. All entrees include chowder or salad, coffee, tea or soda and bread pudding or ice cream.

October 12, 2008
Happy Hour 4 to 6 Mon- Fri

Voted Portland's Best Happy Hour 8 years in a row! Unwind after work with friends and coworkers in our Portside Lounge with a free buffet and discounted drinks. Starts Monday, September 15th. See you there!

September 3, 2008
New Menu

Come in soon to enjoy some of our new entrees and appetizers like Hot Crab Dip served with soft baquettes, Portabello Ciabatta charbroiled and served with pesto mayonnaise or Salmon Bella Vista topped with sautéed spinach, roasted red peppers and Hollandaise

September 3, 2008