Frank Guido’s Port of Call is a charming retreat nestled along the scenic shoreline of Catskill Creek, and it has become a popular gathering spot where visitors enjoy simple pleasures—watching boats drift by during the day and gazing up at a sky filled with twinkling stars at night. Every spring, the port opens its arms wide, welcoming eager diners ready to leave winter behind and celebrate the new season with joy and enthusiasm.
As summer approaches, the celebrations truly come alive! Birthdays and anniversaries are marked with a special nautical flair, often featuring a delicious, hearty lobster feast that brings smiles and laughter.
The port opened in 2009 on the site of the former Mariner’s Point in Catskill. It offers stunning waterfront views and serves the Guido family’s signature seafood in generous portions. News about Port of Call and its family owners—Frank Guido, his son Mark, cousin Sal, and son-in-law Carmine—quickly spread, establishing it as a well-known destination in New York for quality food and attentive service.
Locally, the Catskill restaurant is renowned for its weekly Lobster Bake, raw bar, craft cocktails, and steamed littleneck clams. Alongside beautiful waterfront scenery, it’s a top choice for boaters and visitors alike.
Ad
Selections From The Frank Guido’s Port of Call Menu:
- Baked Clams Oreganto – tender clams with Italian seasonings & bread crumbs
- Maryland Crab Cakes – with roasted red pepper aioli
- Shrimp Fresca – broiled shrimp scampi style with pecorino romano, broccoli & fresh tomatoes tossed in roasted garlic oil with linguini
- Pan Seared Sea Scallops – with rosemary infused olive oil served with rice blend | (gf)
- Brazilian 6 oz Lobster Tails – served with rice blend
- Grilled Salmon – wild caught with balsamic glaze, served with rice blend
- Pan Blackened Sole – with mango salsa served with rice blend
- Grilled Chicken & Avocado – grilled chicken, fresh basil, lettuce, smoked bacon, avocado spread with cilantro lime aioli on a brioche roll
- Mariner’s Delight – shrimp, scallops, clams oreganata & crabmeat stuffed sole, oven broiled served with rice blend
- Lobster Bake -Tuesday, Thursday & Friday – 1¼ lb. Lobster (or sliced steak for land lovers). Served with shrimp, clams, mussels, corn on the cob & potato.
Share this!
070825