March 17, 2020 – COVID-19 Update

Due to the COVID-19 Virus, Otto’s on the River will be open Monday – Friday from 11 am to 7 pm and Saturdays from 5 pm to 7 pm. We will be closed on Sundays.

About Us

At Otto’s on the River, we provide our guests with attentive service and outstanding food in an opulent & creative atmosphere. We have AMAZING views of the Kennebec River from our Dining Room & Outdoor Patio! We specialize in Seafood, Pasta & Vegan Specialties. Our Lounge is perfect for sipping our Signature Cocktails while conversing with your friends on our sofas. Book your next Business Meeting, Grad Party, Anniversary & Wedding Rehersal Dinner here at Otto’s. Daily Specials & Events are featured on our Instagram @ottosontheriver. We look forward to hosting you.

Lunch Menu

11 – 3

    • Lunch House Specalties

    • Lobster Roll


      Fresh Picked Lobster on a Bed of Lobster Salad in Fresh Bread with Mayonnaise and Butter w/ Daily Side, Fresh Pickle
      Whole Lobster - Hoagie Roll $19.95
      1/2 Lobster - Bulkie Role $12.95

    • Flatbread

      Lobster Alfredo $12.95
      Build Your Own $9.95

      Sauce: Hummus, Pesto, Red Tomato or Alfredo
      Cheese: Feta, Cheddar, Swiss or Provolone
      Toppings (up to 3): Spinach, Onion, Mushroom, Peppers, Tomato, Ground Beef, Shaved Steak, Ham or Pepperoni

      $2 Extra: Shrimp, Scallop
      $3 Extra: Lobster

    • Lunch Salads

    • Blueberry Walnut


      Spring Greens, Tomato, Feta, Blueberries, Walnuts, Red Onion, Cucumber

    • Classic Caesar


      Fresh Romaine, House Croutons, Shaved Parmesan, House Dressing

    • House Garden


      Spring Greens, Tomato, Cucumber, Red Onion, House Croutons, Shaved Parmesan

    • Spinach Salad


      Fresh Spinach, Hard Boiled Egg, Bacon, House Croutons

    • Add to Any Salad or Stir Fry

      Beef Filet Medallion $4
      Chicken $3
      Scallops $5
      Shrimp $5
      Grilled Haddock $4

    • Lunch Meals

    • Pasta Bake Du Jour


      Ask Your Server

    • Quiche Du Jour


      Ask Your Server w/ Side Salad

    • Veggie Stir Fry


      or Add Meats From Above

    • Soup of the Day

      Served with Grilled Baguette

    • Lunch

    • Grilled Ham & Tomato


      w/ Pesto & Provolone

    • Chicken Guacomole


      w/ Red Onion, Bacon, Romaine, Tomato

    • Excellent Egg Salad


      w/ Guacomole & Spinach

    • The Happy Haddock


      Baked w/ Lemon Juice w/ House Tartar, Lettuce, Tomato

    • Augusta Cheesesteak


      w/ Provolone, Onion, Peppers w/ Daily Side, Fresh Pickles

    • Kennebec Steak


      w/ Blue Cheese, Dijon Mustard, Onion

    • Steve's Reuben


      w/ House Corned Beef, Sauerkraut, Swiss, House 1000 Island Dressing

    • Veggie Wrap


      w/ Hummus, Spinach, Red Onions, Tomato, Guacamole, Mushrooms, Artichoke Hearts

    • Otto's Burger


      Top Quality Ground Beef w/ Lettuce, Tomato, Onion

    • Otto's Veggie Burger


      House Black Bean Veggie Burger w/ Lettuce, Tomato, Provolone

    • Cobb Salad Wrap


      Chicken, Guacomole, Lettuce, Tomato, Bacon, Red Onion, Blue Cheese Crumbles


All sandwiches served on bulkie roll, hoagie roll, sliced multi-grain, marble rye or wrap. 
All sandwiches are served with daily side and fresh pickle.

Dinner Menu

    • Appetizers

    • Classic French Escargot


      Butter, Garlic, Parsley w/ a Splash of Brandy
      Served w/Crostini (GF without Crostini)

    • Steak Tartare


      Egg Yolk, Red Onion, Truffle Oil, Crostini, Garlic & Kamalata Olives (GF without Crostini)

    • Bacon Wrapped Scallops


      Hard Cider Apple Butter, Lemon Zest, Chive - GF

    • Shrimp & Lobster Cocktail


      Maine Lobster + 3 Large Gulf Shrimp w/ Cocktail Sauce - GF
      ( SHRIMP ONLY (6)  13 )

    • Tuna Otto


      Pan Seared Sushi Grade Ahi Tuna, Asian Inspired, Dressed with Wasabi Aoli, Sesame Ginger Sauce, and Pickled Ginger - GF

    • Duck Wings


      Served with Maple Blueberry Glaze - GF

    • Sauteed Brussell Sprouts


      Steamed, then Sauteed with Prosciutto - GF

    • Salads

    • Blueberry Walnut Salad

      8/16 (Side/Entree)

      Spring Greens, Tomato, Feta, Blueberries, Walnuts, Red Onion, Cucumber
      (Add chicken 4, beef 6, shrimp 6 or scallops 8 to the above)

    • Classic Caesar Salad

      7/14 (Side/Entree)

      Fresh Romaine, Foccacia Croutons, House Caesar Dressing, Shaved Parmesan, Lemon
      (Add chicken 4, beef 6, shrimp 6 or scallops 8 to the above)

    • Entrees

    • Chicken Marsala


      Served with Porcini Mushroom Beggars' Purse Ravioli, Roasted Portabello Mushrooms, Topped with Shaved Parmesan

    • Fruitti De Mare


      Scallops, Shrimp, Haddock, Clams and Fresh Maine Lobster along with Fresh Tomatoes, Basil, Fettucini w/Red Wine & Tomato Seafood Stock.  Sprinkled with Shaved Parmesan.

    • Hand Cut Pork Chops


      Grilled Asparagus, Root Vegetable Mash, Hard Cider Apple Butter - GF

    • Beef Filet Mignon


      Finished with Demi-Glace, Served with Grilled Asparagus, Roast Fingerlings - GF

    • Seafood Stuffed Haddock


      Garlic Creamed Spinach, Root Vegetable Mash with Lobster Cream Sherry Sauce

    • Seared Duck Breast


      with Maple Blueberry Glaze, Poached Pear, Garlic Cream Spinach, Root Vegetable Mash - GF

    • Seared Scallops


      Creamy Polenta, Grilled Asparagus w/ Champagne Buerre Blanc

    • Salmon Du Jour


      Ask your server for the Chef's Daily Special Recipe

    • Green Pea Ravioli


      with Prosciutto, Green Peas and Topped with Vodka Cream Sauce

    • Vegan Vegetable Marabella


      Roasted Cauliflower Steak on Herb Polenta topped with Sweet & Sour Dried Plum Sauce and accompanied by Mixed Green Salad

    • Pasta Of The Day


      Vegetarian or With Meat
      Ask your server for today's selections

    • Butter Poached Maine Lobster


      Succulent Maine Lobster Poached in Butter served with Lobster Ravioli, Topped with Champagne Buerre Blanc

    • Maine Seafood Casserole


      A smaller seafood feast than the Fruittie de Mare, but just as good. Lobster, Scallops, Shrimp, and Haddock in a Lobster Sherry Sauce Baked in Crumbs. Served with Side Salad.

    • Otto's Chicken Cordon Bleu


      Handcrafted, Bacon Wrapped Chicken Breast, Prosciutto, Swiss Cheese Topped with Buerre Blanc and Served with Butternut Squash Risotto and Asparagus.


GF-Gluten Free

History of our Building

This building was constructed in the late 19th century as a publishing headquarters for the E.C. Allen Co. Mr. Allen quickly outgrew this building as Augusta became a publishing capital of the east. The Post Office next door was built and then expanded several times to handle

The history of Otto's on the River includes a publishing headquarters and clothing stores.the large amount of mailings from this and other printers in the city. Mr. Allen then built a larger building directly across the street from this one and connected them with a tunnel under Water Street that was found when renovating the space for this restaurant. It has, of course, now been dead-ended as the skyline across the street had changed.

After the decline of publishing, the building became retail and office space for the next many decades. The most recent retail store to occupy the building was J.B. Farrell, a men’s clothing store and the Village Shop (women’s clothing). They both closed in the late 1980s and the building became a series of smaller shops and restaurants.  By 2013 the building had become condemned by the city as uninhabitable with its leaking roof and outdated systems.

The building was then sold to its current owner who completely gutted all upper floors and then rebuilt them into fine, upscale market-rate apartments.

We took over the first floor space in the spring of 2016 and began renovating it to become “Otto’s on the River”, a casual fine dining restaurant and lounge.

Thank you for joining us.  We greatly appreciate it & hope you have a wonderful dining experience.