Freddy's Lobster & Clams Menu

Appetizers

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$Chowders & Soup

Cup / Bowl. Authentic New England Style - lighter Style But Still Rich In Flavor.

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$Salads

Add Fresh Lobster $10, Add Steak $11, Add Grilled Shrimp $6, Add Chicken $5.

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$Our Rolls Rock

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$Freddy's Burgers & Dogs

Grilled To Order (8oz) Sirloin & Short Rib, Served With Fries.

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$Crispy Goodness

A Box Is Lust The Seafood Platters Come With Fries & Slaw.

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$Dinners

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$Market

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$Kids Meal $6.50

For Kids 10 & Under. Served With Choice Of Fries, Chips, Carrots, Or Apples.

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Sides

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$Desserts

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$Beers On Tap

Pt / Pitcher. Not Only Do We Love Our Lobster, We Love Our Beer! Freddyâ??s Is Beer-Centric. We Offer A Constantly Evolving Variety Of Unique, High Quality Craft Beers From All Over The World. Hereâ??s Whatâ??s On Tap (Arranged From Lightest To Heaviest):

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$Amber & Red Ale

Primarily A Catch-All For Any Beer Lighter In Color Than A Dark Ale, Ranging In Color From Amber To Deep Red. This Style Of Beer Tends To Focus On The Malts, But Hop Character Can Range From Low To High. Expect A Balanced Beer, With Toasted Malt Characters And A Light Fruitiness In Most Examples. The Range Can Run From A Basic Ale To American Brewers Who Bew Faux-Oktoberfest Style Beers That Are Actually Ales Instead Of Lagers.

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$Amber & Red Lager

A Sort Of Catch-All Category, These Lagers Boast A Bit More Malt Backbone And Overall Character Than Their Lighter Sister Styles. Bitterness Is Generally Low.

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$Black Ale

Also Refereed To A Black IPA (India Pale Ale) Or Cascadian Dark Ale, Ales Of This Style Range From Dark Brown To Pitch Black And Showcase Malty And LIght To Moderate Roasty Notes And Are Often Quite Hoppy Generally With The Use Of American Hops. Alcohol Can Range From Average To HIgh Depending On If The Brewery Is Going For A ""Dobuld / Imperial"" Version.

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$Brown Ale

Spawned From The English Brown Ale, The American Version Can Simply Use American Ingredients, Many Other Versions May Have Additions Of Coffee Or Nuts. This Style Also Encompasses ""Dark Ales"". The Bitterness And Hop Flavor Has A Wide Range And The Alcohol Is Not Limited To The Average Either.

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$Double & Imperial IPA

American Style. Take An India Pale Ale And Feed It Steroids, Ergo The Term Double IPA. Although Open To The Same Interpretation As Its Sister Styles, Expect Something Robuts, Malty, Alcoholic And With A Hop Profile That Might Rip Your Tongue Out. The Imperical Usage Comes From Russian Imperial Stout, A Style Of Strong Stout Originally Brewed In England For The Russian Imperial Court Of The Late 1700s, Though Double Ipa Is Often The Preferred Name.

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$IPA

American Style. The American IPA Is A Different Animal From The Reincarnated IPA Style. More Flavorful Than The Withering English IPA, Color Can Range From Very Pale Golden To Reddish Amber. Hops Are Typically American With A Big Herbal And / Or Citric Character; Bitterness Is High As Well. Moderate To Medium Bodied With A Balancing Malt Backbone.

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$Pale Ale

American Style. Of British Origin, This Style Is Now Popular Worldwide And The Use Of Local Ingredients, Or Imported, Produces Variances In Character From Region To Region. Generally, Expect A Good Balance Of Malt And Hops. Fruity Esters And Diacetyl Can Vary From None To Moderate, And Bitterness Can Range From Lightly Floral To Pungent. American Versions Tend To Be Cleaner And Hoppier, While British Tend To Be More Malty, Buttery, Aromatic And Balanced.

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$Pale Lager

American Style. (12oz). Sometimes Referred To As ""As-Malt,"" This Category Of Beer Refres To Lagers Brewed Without Cereal Adjuncts (Mainly Rice Or Corn). Though Often Still Yellow An Dfizzy, These Beers Will Display A Broader Depth Of Malt Flavor And A More Complex Bitterness Vs. Their Adjunct Counterparts.

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$American Pale Wheat Ale $6

(12oz) Btl. Reminiscent Of A Hefe Weizen In Appearance, Unless Filtered. Long-Lasting Head With A Light To Medium Body, Higher Carbonation Is Proper. German Weizen Flavors And Aromas Of Banana Esters And Clove-Like Phenols Will Not Be Found. Most Use A Substantial Percentage Of Wheat Malt. Hop Character Will Be Low To High But Most Are Moderate In Bitterness. There May Be Some Fruitiness From Ale Fermentation Though Most Examples Use Of A Fairly Neutral Ale Yeast, Resulting In A Clean Fermentati

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Dubbel

Belgian Dubbel Is A Rich Malty Beer With Some Spicy / Phenolic And Mild Alcoholic Characteristics. Not As Much Fruitiness As The Belgian Strong Dark Ale But Some Dark Fruit Aromas And Flavors May Be Present. Mild Hop Bitterness With No Lingering Hop Flavors. It May Show Traits Of A Steely Caramel Flavor From The Use Of Crystal Malt Or Dark Candy Sugar. Look For A Medium To Full Body With An Expressive Carbonation. Traditionally A Trappist Ale, Many Brew Similar ""Abbey Dubbels"" To Try And Emula

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$Pale Ale

Belgian Pales Consume The Belgian Brewing Scene, And Were Initially Brewed To Compete With Pilseners During The Wwii Time Frame. They Differ From Other Regional Pale Ale Varieties, By Traditioally Being Less Bitter, Using Aged Hops For A Delicate Hop Finish, And Boasting Sweetish To Toasty Malt Overtones. They Should Be Decanted Properly, Leaving The Yeast In The Bottle. This Will Showcase Their Brillant Color Range From Pale Straw Yellow To Amber Hues. Most Will Be Crowned With Thick, Clinging.

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$Light Lager

The Light Lager Is Generally A Lighter Version Of A Brewery's Premium Lager, Some Are Lower In Alcohol But All Are Lower In Calories And Carbohydrates Compared To Other Beets. Typically A High Amount Of Cereal Adjuncts Like Rice Or Corn Are Used To Help Lighten The Beer As Much As Possible. Very Low In Malt Flavor With A Light And Dry Body. The Hop Character Is Low And Should Only Balance With No Signs Of Flavor Or Aroma. Europen Versions Are About Half The Alcohol As Their Regular Beer Yet Show

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$Strong Dark Ale

On The Same Path As The Belgian Dark Ale But Obviously Higher In Alcohol With More Of An All Around Character. The Alcohol Character Can Be Deceivingly Hidden Or Can Be Very Bold And In Your Face. Look For Lots Of Complexity Within A Delicate Palate. Hop And Malt Character Can Vary, Most Are Fruity And May Have Mild Dark Malt Flavors. Phenols Will Range From Minimal To High And Most Will Be Light On The Hops. All In All Most Are Spicy And Alcoholic.

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$Belgian Strong Pale Ale

(11.2oz) Btl. Like A Belgian Pale Ale, The Strong Versions Will Also Be Pale To Golden In Color. What Sets Them Apart Is A Much Higher Alcohol Content That Can Range From Hidden To Spicy To Devastatingly Present. Expect A Complex And Powerful Ale, Yet Delicate With Rounded Flavors And Big, Billowy, Rocky, White Head. Hop And Malt Character Can Vary, Most Are Fruity And Quite Hoppy, But Hop Flavor And Aroma Will Generally Be Withe The Low Range And Artfully Balanced.

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$Belgian IPA

Inspired By The American India Pale Ale (IPA) And Double IPA, More And More Belgian Brewers Are Brewing Hoppy Pale Colored Ales For The Us Market (Like Chouffe & Urthel), And There's Been An Increase Of Belgian IPAs Being Brewed By American Brewers. Generally, Belgian IPAs Are Considered Too Hoppy By Belgian Beer Drinkers. Various Malts Are Used, But The Beers Of The Style Are Finished With Belgian Yeast Strains (Bottle-Conditioned) And The Hops Employed Tend To Be American. You'll's Generally F

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$Tripel

The Name ""Tripel"" Steams From Part Of The Brewing Process, In Which Brewers Use Up To Three Times The Malt Of A Standard Trappist ""Simple."" Traditionally, Tripels Are Bright Yellow To Gold In Color, Which Is A Shade Or Two Darker Than The Average Pilsener. Head Should Be Big, Dense And Creamy. Aroma And Flavor Runs Along Complex, Spicy Phenolic, Powdery Yeast, Fruity / Estery With A Sweet Finish. Sweetness Comes From Both The Pale Malts And The Higher Alchol. Bitterness Is Up There For A Bee

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$Witbier

A Belgian Style Ale That's Very Pale And Cloudy In Appearance Due To It Being Unfiltered And The High Level Of Wheat, And Sometimes Oats, That's Used In The Mash. Always Spiced, Generally With Coriander, Orange Peel And Other Oddball Spices Or Herbs In The Back Ground. The Crispness And Slight Twang Comes From The Wheat And The Lively Level Of Carbonation. This Is One Style That Many Brewers In The Us Have Taken A Liking To And Have Done A Very Good Job Of Staying To Style. Sometimes Served With

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$Bock

The Origins Of Bock Beer Are Quite Uncharted. Back In Medieval Days German Monasteries Would Brew A Strong Beer For Sustenance During Their Lenten Fasts. Some Believe The Name Bock Came From The Shortening Of Einbeck Thus ""Beck"" To ""Bock."" Others Belives It Is More Of A Pagan Or Old World Influence That The Beer Was Only To Be Brewed During The Sign Of The Sign Of The Capricorn Goat, Hence The Goat Being Associated With Bock Beers. Basically, This Beer Was A Symbol Of Better Times To Come An

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$Doppel Bock

Books Are Relatively Strong German Lagers. Doppelbocks--As The Name Might Sugest--Are Typically Even Stronger And Contain Enough Malty Goodness That They've Been Considered A Meal In A Glass For Centuries. Generally They Have A Very Full-Bodied Flavor And Are Darker Than Their Little Bock Brothers And Sisters And A Higher Level Of Alcohol Too. They Range In Color From Dark Amber To Nearly Black, And Dark Versions Often Have Slight Chocolate Or Roasted Characters.

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$Hefeweizen

(12oz) Btl. A South German Style Of Wheat Beer (Weissbier) Made With A Typical Ratio Of 50:50, Or Even Higher, Wheat. A Yeast That Produces A Unique Phenolic Flavors Of Banana And Coloves With An Often Dry And Tart Edge, Some Spiciness, Bubblegum Or Notes Of Apples. Little Hop Bitterness, And A Moderate Level Of Alcohol. The ""Hefe"" Prefix Means ""With Yeast"" , Hence The Beers Unfiltered And Cloudy Appearance. Poured Into A Traditional Weizen Glass, The Hefeweizen Can Be One Sexy Looking Beer.

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$Kolsch

First Only Brewed In Koln, Germany, Now Many American Brewpubs And A Hand Full Or Breweries Have Created Their Own Version Of This Obscure Style. Light To Medium In Body With A Very Pale Color, Hop Bitterness In Medium To Slightly Assertive. A Somewhat Vinous (Grape-Y From Malts) And Dry Flavor Make Up The Rest.

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$Pilsener

The Pilsner Beer Was First Brewed In Bohemia, A German-Speaking Province In The Old Austrain Empire. Pilsner Is One Of The Most Popular Styles Of Lager Beers In Germany, And In Many Other Countries. It's Often Spelled As ""Pilsener"" , And Often Times Abbreviated, Or Spoken In Slang, As ""Pils."" Classic German Pilsners Are Very Light Straw To Golden In Color. Head Should Be Dense And Rich. They Are Also Well-Hopped, Brewed Using Noble Hops Such Has Saaz, Hallertauer, Hallertaure Mittelfruh, Tett

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$Munich Helles Lager

When The Golden And Clean Lagers Of Plzen (Bohemia) Became All The Rage In The Mid-1800's, Munchen Brewers Feared That Germans Would Start Drinking The Czech Beer Vs. Their Own. Munich Helles Lager Was Their Answer To Meet The Demand. A Bit More Malty, They Often Share The Same Spicy Hop Characters Of Czech Pils, But Are A Bit More Subdued And In Balance With Malts. ""Helles"" Is German For ""Bright.""

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$Schwarzbier

Schwarzbier (""Shvahrts-Beer""), Is Simply German For Black Beer. It Doesn't Mean That It's Necessarily Heavy Or Light In Body, Although They Tend To Lean Towards Light, Unlike Other Dark Beers, Like Porters Or Stouts, They Are Not Overly Bitter With Burnt And Roasted Malt Characteristics That The Others Tend To Depend On. Instead, Hops Are Used For A Good Portion Of The Bitterness. Very Refreshing And Soul Lifting Beers, They Also Make A Great Alternative For The Winter. Especially When You Are

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$Vienna Lager

Named After The City In Which It Orginated, A Traditional Vienna Lager Is Brewed Using A Three Step Decoction Boiling Process. Munich, Pilsner, Vienna Toasted And Dextrin Malts Are Used, As Well Wheat In Some Cases. Subtle Hops, Crisp, With Residual Sweetness. Although German In Origin And Rare These Days, Some Classic Examples Come From Mexico, Such As: Dos Equis And Negra Modelo. A Result Of Late 19th Century Immigrant Brewers From Austria.

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$Dark Mild Ale

The Quintessential Brithsh Session Beer, Like Its Name Suggests, A Mild Is Known For Its Low Level Of Hops Character. Alcohol Content Is Traditionally Very Low. Grainy To Toasty Malts Might Be Present, But Expect Some Body From The High Dextrins Produced In Brewing. Low Carbonation With A Near Still, Bubbly Head. Colors Can Range From Gold To Dark Brown. Traditionally A Draft Beer Made Popular In London And The Midlands Of England.

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$English IPA

First Brewed In England And Exported For The British Troops In India During The Late 1700s. To Withstand The Voyage, IPA's Were Basically Tweaked Pale Ales That Were, In Comparison, Much More Malty, Boasted A Higher Alcohol Content And Were Well-Hopped, As Hops Are A Natural Preservative. Historians Belive That An Ipa Was Then Watered Down For The Troops, While Officers And The Elite Would Savor The Beer At Full Strength. The English IPA Has A Lower Alcohol Due To Taxation Over The Decades. The

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$English Pale Ale

The English Pale Ale Can Be Traced Back To The City Of Burton-Upon-Trent, A City With An Abundance Of Rich Hard Water. This Hard Warer Helps With The Clarity As Well As Enhancing The Hop Bitterness. This Ale Can Be From Golden To Reddish Amber In Color With Generally A Good Head Retention. A Mix Of Fruity, Hoppy, Earthy, Buttery And Malty Aromas And Flavors Can Be Found. Typically All Ingredients Are English.

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$English Strong Ale

Bigger Than A Pale Ale Yet Smaller Than A Barleywine The English Strong Ale Is A Rich And Complex Beer. Many Are Unfiltered And Bottle Conditioned. The Color Tends To Land Somewhere Between Amber And Reddish Copper. They Usually Have A Bold Fruity, Estery And Malty Mix. Hops Can Vary From Mild Bitterness To A Full Blown Hop Character With A Bold Hop Flavor And Aroma. The Alchol Can Be Quite Noticeable, A Hint Of Solvent Is Possible.

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$English Bitter Ale $4.50

(12oz) Btl. ESBs Are Essentially More Aggessive And More Balanced Bitters, Both In Alcohol And Hop Character, But Nothing Overpowering. Color Range Will Be Similar, Though Leaning Towards The Darker End Of The Scale; Dark Golds To Copper. Low Carbonation. Malts Tend To Be More Pronounced, Often Toasty And Fruity, With Maybe Some Notes Diacetyl. And Desite ""Bitter"" Being In Its Name, ESBs Are Not Really All That Biter. They Key To An ESB Is Balance.

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Scottish Ale

The Scottish Style Of Ales Break Down Into Light, Heavy And Export. In The 19th Century Scotland, A Nomenclature, Based On The Now Obsolete Shilling Currency, Was Devised In Order To Distinguish Each. 60/- (Light), 70/- (Heavy), 80/- (Export), 90/- To 160/- For Scotch Ales. Scottish Ales Traditionally Go Through A Long Boil In The Ketle For A Caramelization Of The Wort, This Produces A Deep Copper To Brown In Colored Brew And A Higher Level Of Unfermentable Sugars Which Create A Rich Mouthfeel A

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$Irish Cream Ale

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$Fruit & Vegetable Beer

A Generic Form Of Flavored Beer, Some Breweries Actually Use Real Fruit Or Veggies, Though Most Use An Extract, Syrup Or Processed Flavor To Give The Effect Of A Particular Fruit Or Vegetable. Usually Ales, But With Not Much Ale Character To Them And Commonly Unbalanced. Malt Flavor Is Typically Hidden With A Low Hop Bitterness To Allow The Fruit Or Vegetable To Dominate.

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$Milk & Sweet Stout

Milk / Sweet Stouts Are Basically Stouts That Have A Larger Amount Of Residual Dextrins And Unfermented Sugars That Give The Brew More Body And A Sweetness That Counters The Roasted Character. Milk Stouts Are Very Similar To Sweet Stouts, But Brewers Add Unfermentable Sugars, Usually Lactose, To The Brew Kettle To Add Body And Some Sweetness.

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$Porter

Inspired From The Now Wavering English Porter, The American Porter Is The Ingenuous Creation From That. Thankfully With Lots Of Innovation And Originalty American Brewers Have Taken This Style To A New Level. Whether It Is Highly Hopping The Brew, Using Smoked Malts, Or Adding Coffee Or Chocolate To Complement The Burnt Flavor Associated With This Style. Some Are Even Barrel Aged In Bourbon Or Whiskey Barrels. The Hop Bitterness Range Is Quite Wide But Most Are Balanced. Many Are Just Easy Drink

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$Saison & Farmhouse

Saisons Are Sturdy Farmhouse Ale That Was Traditionally Brewed In The Winter, To Be Consumed Throughout The Summer Months. Not So Long Ago It Was Close To Being An Endangered Style, But Over Recent Years There's Been A Massive Revival; Especially In The US. This Is A Very Complex Style; Many Are Very Fruit In The Aroma And Flavor. Look For Earthy Yeast Tones, Mild To Moderate Tartness. Lots Of Spice And With A Medium Bitterness. They Tend To Be Semi-Dry With Many Only Having Touch Of Sweetness.

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$Stout

As Mysterious As They Look, Stouts Are Typically Dark Brown To Pitch Black In Color. A Common Profile Amongst Stouts, But Not In All Cases, Is The Use Of Roasted Barley (Unmalted Barley That Is Kilned To The Point Of Being Charred) Which Lends A Dry Character To The Beer As Well As A Huge Roasted Flavor That Can Range From Burnt To Coffee To Chocolate. A Different Balance Of Hops Is Up To The Brewers Preference, But The Roasted Character Must Be There.

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$Cider

(12oz) Btl

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$Sparkling

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$White

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$Red

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