Finz Seafood and Grill

Store hours:

11:30 am to 4:00 PM

Sunday - Wednesday, 
4:00 PM - 10:00 PM

4:00 PM - 10:00 PM

Friday - Saturday, 
4:00 PM - 11:00 PM


76 Wharf Street
Pickering Wharf
Salem, MA 01970

“The Feel of Finz” (atmosphere) on the front page of the menu:

'Surrounded on three sides by windows overlooking Salem Harbor, Finz offers guests lively waterfront scenery in a comfortable open concept interior. Of particular note are the copper-topped bar, floor to ceiling glass wall, fire-side lounge with sofa seating and the built-in raw bar. In warmer months, the outdoor patio dining along the water is superb, with spots in the shade or the sun. With events centered around local arts, Finz is the place to experience Salem.'

General Description via the Finz website:

'Innovative and inspired menus, raw bar, carefully chosen wine list all lead to an extraordinary dining experience. Our menu emphasizes creatively prepared fresh seasonal seafood. Our raw bar offers the freshest local oysters, clams, chilled lobster, colossal crab and jumbo shrimp.

For those feeling a little more land-based, we offer an incredible filet mignon, Statler chicken and daily specials from the kitchen and bar, all prepared to reflect the flavors of the season.'


George Carey is the founder/owner, he opened Finz on April 19th, 2001.
The building was the Chase House prior to George taking over here. He had recently closed his restaurant in Marblehead and was looking for a larger space on the water when the opportunity to grab this location arose.
"We pride ourselves on offering the freshest seafood we can get, some days we are able to get fish that had been caught just the date prior right off the coast of MA. We are also mindful of the non-seafood eaters and we offer several great options for them, filet mignon, roasted half chickens, and steak tips that people rave about.
Our wine/beer/cocktail lists are given the same careful thought, to ensure we are offering local craft beers and spirits, and wines that are delicious and affordable." ( History via Michael Millea of Finz restaurant).

Finz Seafood and Grill Menu

Menu Analysis:

There are 8 sections of the physical menu.

Two wine menus, one red, one white. Each menu is separated into several sections divided by type of wine (pinot noir, merlot, chardonnay, etc.) Each wine offers the place where the wine originated, and the prices range from $7-14 per glass and $11-75 per bottle. The separate beer menu is updated weekly online. The fact that there are two wine menus suggest that wine is an important part of the menu. The separation of the menus into one "white" and one "red" could be because different seafoods pair well with select wines, along with most meats and dishes in general.

One list of "Raw Bar Selections." The placement of this section is before the Starter, and Entree menus, which entices the customers to spend more money.

The first four items in this section of the menu are pretty classic, house-menu type dishes. Atlantic oysters, 'FINZ Wasabi-Stoli Oysters' (served with wasabi caviar, and a splash of Stoli Rasberry Vodka), 'Gin and Tonic Oysters' (served with Deacon Giles "Original Sin" gin, shallots, black pepper, and tonic), and littleneck clams served with horseradish and cocktail sauce. With the price ranging from $2.75-3 per oyster, and the clams totaling $10.

The middle segment of this menu is titled 'Seafood Towers' and consists of 3 items titled 'The Platter,' 'The Sampler,' and 'The Tower.' These options are typically for family-sized groups, and contain larger amounts of seafood. 'The Platter' contains 6 oysters, 6 littleneck clams, 5 shrimp cocktail and a half lobster. This dish costs $40. 'The Sampler' includes 6 oysters, 6 littlenecks, 5 shrimp cocktail, 1 chick lobster, and colossal crab, and costs $60. 'The Tower' contains 6 oysters, 6littlenecks, 5 shrimp cocktail, 1 chick lobster, 1/2 lb of king crab legs, and seaweed salad, and costs $80.

The remainder of this section of the menu goes back to the house-style foods, with a jumbo shrimp cocktail served with house-made cocktail sauce; a colossal blue-crab martini with a lemon-caper mustard aioli; the "Wakame Salad Bowl' a vegan dish of Asian origin consisting of sesame-seasoned seaweed, cucumber, and carrot; and finally, king crab legs (1/2 lb or 1 lb)served steamed of chilled with Old Bay aioli, market price. The previously listed items range from $5-18.

There is a soups and salads menu. The first item on the menu is a soup du jour (directly translates to soup of the day, French origin denotes a fancy tone to a simple dish, allows for the restaurant to charge more); FINZ (restaurant signature, also allows for higher price) clam chowder; a house salad ("house" denotes a signature, or classic, again allows for higher pricing), which includes cucumbers, tomatoes, crispy (as opposed ot soggy, or soft) carrots, and a balsamic vinaigrette (not the typical dressing involved in a house salad - originality); caesar salad (a classic dish) but with this dish they offer a choice of baby kale or Romaine hearts as the base, along with a distinct red pepper crouton, and bringing back a classic creamy caesar dressing; The rest of the menu is more developed and original: a 'Vanilla Bean' salad containing arugula, boursin cheese (similar to cream cheese), raspberries, almonds, and a vanilla bean vinaigrette; the FINZ wedge (adding a signature to a basic dish again allows for high pricing, and the placement of this dish after a  more complicated dish suggests that it was placed there to bring the customers' attention back to a familiar item because the Vanilla Bean dish was so out of the ordinary), with applewood smoked bacon, tomatoes, blue cheese dressing, and crispy onions; a "Roasted Beet Salad" with fresh mozzarella (the use of "fresh" suggests a need to use this adjective, whether it be because another restaurant had neglected to serve fresh mozz., or because the creator of the menu needed a longer description), crispy (similar to "fresh") parsnips, and a pesto vinaigrette; and lastly, a 'Winter Salad' with baby kale, and arugula tossed (none of the other salads are "tossed" in their dressings) in a fig vinaigrette (vinaigrattes are a common theme, rather than a typical dressing in these salads), goat cheese (not denoted as "fresh"), crispy pancetta (a fancy word for bacon), pine nuts, and pomegranate seeds. Prices range from $5-9.

A starters menu. The placement of this section is before the Entree menu, which entices the customer into buying more food than they may need, typically starters are small, but heavy dishes, and they are used to curb the customers' hunger before their meal, and are also a good way to get the customers to spend more money, similar to the Raw Bar menu. 

Finz Buffalo Calamari
Signature spicy style
Finz Crispy Calamari
Served Rhode Island style
Steamed Edamame  (Gluten free and vegan)
Tossed in a sweet and spicy seasoning
FarEast Shrimp
Lightly fried shrimp, spicy Thai sauce
Fried Atlantic Oysters
Spicy remoulade dipping sauce
Crab Cake
Lemon poppy arugula, old bay aioli
Crispy Chicken Brochettes
Tossed in a sweet chili glaze
Buffalo Wings
with blue cheese dipping sauce
Kimchee Wings
roasted chicken wings tossed in kimchee sauce and cucumber chow chow
Mediterranean Hummus Plate  (Gluten free and vegan)
Roasted garlic hummus, artichoke hearts, feta, mixed olives, onions, roasted red peppers, warm grilled pita
Mussels Provencal
White wine, garlic, tomato
Yellowfin Tuna Tartare
Mango, avocado, scallions, ginger-soy dressing, wonton chips
Goat Cheese
Roasted garlic and olives, garlic-herb baguette
Sesame Seared Tuna
green tea soba noodles, ginger-sesame vinaigrette
Fried Brussels Sprouts
crispy Chinese pork, kimchee dipping sauce
Crab Irish Nachos
crabmeat, house made potato chips, pico de gallo, spicy nacho cheese sauce, sour cream
Fried Buffalo Cauliflower
celery apple salad, blue cheese dipping sauce

An option for "Fresh Fish of The Day," wherein you may choose a type of fish (salmon, swordfish, yellowfish tuna, jumbo shrimp, north atlantic sea scallops or the daily market fish), and the seasonings you would prefer to be used in the cooking process, which may include cajun, Carribean jerk, lemon herb, or brown sugar chili. This option for your meal is served at 'market price."

Underneath that, you will find "Entrees." Several of the entrees have Asian seasonings and sides, this could be because of where the seafood comes from, and what tastes fit with the fish better than others. Other dishes have a very American, or British taste to them (breadcrumb crusts, mashed potatoes, fries, cole slaw, etc.) Several of the dishes that contain fish are paired with other seafoods, which gives off the feeling that the fish itself isn't enough, for example, the grilled swordfish is paired with a lobster-cream sauce; the yellowfin black and white tuna is served with "crab dynamite." The classic "mac and cheese"  and ravioli that most American families have served countless times in their own homes is dressed with a spin- lobster, to continue with the seafood theme. Only a few items lack seafood (sirloin tips, pork milanesa, roasted half chicken, filet mignon), which isn't surprising because it is, in fact, a seafood restaurant. These items were most likely placed there to entice people who don't like seafood, especially for a large party of customers.

Atlantic Salmon
sesame crusted over ramen noodles, stir fry vegetables, pickled ginger, crushed avocado, wasabi and Sriracha
North Atlantic Haddock
Lump crab meat, mashed potatoes, seasonal vegetables, seafood sherry cream sauce
Grilled Swordfish
lobster cream sauce, truffeld fingerling potatoes, topped with roasted beet bruschetta, balsamic reduction
Yellowfin Black and White Sesame Tuna
Served rare, cucumber ocean salad, warm sushi rice cake, crab dynamite, sesame avocado, wasabi cream
Lobster Ravioli
Lobster meat, seafood sherry cream sauce, asparagus
Seafood Hot Pot
southeast Asian inspired lobster broth with mixed fish and shellfish, finished with Julianne vegetables, squid inknoodles
Sea Scallops
Gnocchi, wild mushrooms, tomatoes, truffle vinaigrette, bacon beurre blanc
Finz Seafood Paella
Seafood and shellfish over saffron, sweet pea and chorizo rice, crispy calamari, lemon garlic aioli
Roasted Half Chicken
roasted corn and poblano cream sauce, seasonal vegetables, mashed potatoes
Cornmeal Crusted sole
Pomegranate risotto, sauteed spinach, red wine pomegranate butter sauce
Fillet Mignon
Bacon crusted filet, au gratin potatoes en croute sauteed winter greens with bacon
Sirloin Tips  (A gluten free item)
Mashed potatoes, seasonal vegetables, demi glace
Fried Haddock
The New England way with fries, cole slaw and tartar sauce
Lobster Roll (Listed as market price)
A New England favorite served with celery and mayo on a brioche hot dog roll, potato chips or smothered in warm butter on a brioche hot dog roll
Lobster Mac and Cheese
Truffled asiago bread crumbs
Baja Fish Tacos
Lightly fried haddock, shredded lettuce, tomato avocado salsa, cotija cheese, cilantro creme fraiche
"Old School" Clams or Shrimp linguini $Clams 21, Shrimp 22
Chopped and whole clams or sautéed shrimp, garlic, red pepper chili flakes, spinach, braised onions, lemon white wine butter sauce
Fall Harvest Crab Enchiladas
pumpkin - chili cream sauce, cran berries, maple bourbon creme fraiche, crispy parsnips
Pork Milanesa
ricotta mashed potatoes, broccolini, lemon parmesan butter
The price range for these dishes is $17-27
And finally, at the bottom of this page there is a section for lobsters that can be served three ways: "New England" which includes littleneck clams, mussels, and chorizo; "Stuffed" in which the lobster is 'overstuffed' with crab, scallop, shrimp, peppers, and onions; and finally, "Steamed," the description for which states that it is "served traditional New England style." Also served at 'market price.'
Finz Seafood and Grill