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| Contact Address: | Union River Lobster Pot 8 South Street Ellsworth, ME, 04605 Phone : (207) 667-5077 Send Enquiry |
 | W. A. Bean & Sons W.A.Bean & Sons make our own Hot Dogs, Sausages, Hams and much more! Steaks, Chops & Roasts cut fresh daily .Wide range of Fresh Meats, Cheeses, Frozen and Bulk Foods, Fresh Produce.Meat Packages, designed to fill your freezer -- not empty your wallet.And don't forget W. A. Bean for your party and function needs. We have a full line of bulk items available -- perfect for that special function on your calendar. |
|  | Warren's Lobster House Warren's Lobster House features great seafood, lobster, steak, chicken and other specialties along with great service amid a comfortable and casual family atmosphere.Warren's is a "destination restaurant" known far and wide. Our extensive menu includes the "Seacoast's Finest Salad Bar" featuring over 60 fresh and tantalizing items. |
|  | Weathervane In 1969, Ray and Bea Gagner opened a simple take-out stand in the small town of Kittery, Maine. It was a summer place that folks traveled to for fresh seafood, tasty chowder, lobster and other yummy treats prepared from old family recipes. Bea greeted all with a cheerful hello and genuine smile. Today, the Gagner family invites you to visit any of the Weathervane Seafood Restaurants located throughout New England and New York. |
|  | Aroostook Highlands Originating from the Scottish Highlands, this breed was developed through natural selection, meaning only the strongest survived. Divided into two distinct classes, the larger generally reddish animal originated in the remote Hihglands of Scotland, and the smaller usually black Kyloe lived on the islands off the west coast of Northern Scotland. However, today both are now considered one breed, the Highland, and yellow, dun, white, brindle and silver are all now considered traditional colors. |
|  | Arrows Arrows chefs/owners Clark Frasier and Mark Gaier have made the restaurant a reflection of their diverse backgrounds. Both worked with Jeremiah Tower at Stars Restaurant in San Francisco and Clark lived and studied in Beijing, China for a year. Years of training and extensive travel enable Clark and Mark to present an eclectic menu and to create a true country restaurant, curing their own hams and fish, making all desserts and breads in house, and utilizing their huge gardens for produce. |
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