Private Dining
The cannery’s upper room seats twenty-four with its own bar — build the menu with the kitchen for your evening.
The room & the plates
Come see the cannery the way the light does.
Exposed brick, the original crane hoist still on the ceiling, and forty seats that all watch the water.
Tonight
The menu, the way we got it. Nothing frozen, nothing faked.
Written every afternoon after the boats land and the garden is picked — printed at four, gone by ten.
Starters
- Pier oysters$18
Six, shucked to order — mignonette, lemon, seaweed salt.
- Smoked bluefish paté$14
House-smoked on the driftwood grill, grilled sourdough, pickled shallot.
- Garden beet salad$13
Roasted beets, whipped goat cheese, hazelnut, sherry vinaigrette.
Mains
- The catch of the day$34
Whatever the F/V Winter Harbor landed — wood-fired, brown butter, lemon. Ask your server what it was this morning.
- Saltline cioppino$29
The cannery’s original recipe: mussels, clams, prawns, and day-boat fish in a tomato-saffron broth.
- Ricotta gnocchi$24
Sunday-slow ragu, basil oil, aged parmesan — the vegetarian plate that orders like a steak.
Desserts
- Salted honey pie$11
The one people drive back for. Crème fraîche on top, sea salt from the harbor.
- Dark chocolate torte$12
Flourless, dense, with olive oil and smoked salt.
FAQ
The questions every table asks, answered plainly.
Do you take reservations?
Yes — up to thirty days ahead for window tables and the counter fills walk-in only. The reservation form on this page reaches the host stand directly and is confirmed by text within the hour.
Can you handle dietary needs?
Tell us when you book. The menu is written that afternoon, so the kitchen adjusts nightly — gluten-free, shellfish-free, and vegetarian tables all eat the same caliber of plate.
Is there parking?
The Pier 4 lot is free after 5pm and the harbor shuttle stops at our door every twenty minutes from the Old Town dock.
Do you host private events?
The cannery’s upper room seats twenty-four with its own bar — email the host stand from the contact page and we will build the menu with you.
The window tables go first. Book the water.
Dinner Tuesday through Sunday from five until the kitchen sings last call. The counter is always walk-in.
Text confirmations · Free Pier 4 parking after 5pm