The Inn's restaurant is open to the public. Serving lunch and dinner, the menu features fresh Maine seafood, crisp salads, and creative pub fare with a flair. Kids menu available.
Monday - Thursday 11am - 9pm
Friday - Saturday 11am - 10pm
Sunday 11am - 9pm
Proudly serving Maine made beer and Capt'n Eli's Soda from Shipyard Brewing Company. Don't miss the cask conditioned ale brewed seasonally right on the premises.
Please contact the Inn for dining reservations: (207)766-5100 View Menu
For private events, the Inn's Bayview Room and beautiful 2-peaked tent offer a spectacular view of Portland Harbor. To view the special events menu and inquire about availability, please visit our Events page.
David Squillante is Executive Chef of the Shipyard Brewing Company family of pubs and restaurants, which includes Sea Dog Brewing Company, The Inn on Peaks, Federal Jack's, the Regatta Room and Function Hall and the Shipyard Brew Pub. He also manages Shipyard's Commissary Kitchen in Eliot, ME.
David's passion for cooking began at a young age. Influenced by his Portuguese and Italian grandparents, he learned to cook with the fresh ingredients from his family's garden. David attended Johnson & Wales University, where he studied authentic Italian cuisine in Asiago, Italy, cooked for athletes and VIP's at the World Cup in Germany, and worked in Manama, Bahrain during the Gulf Air Bahrain Grand Prix.
After graduating with a degree in culinary arts, David served as lead line cook at Castle Hill Inn in Newport, RI and spent a year in South Africa where he studied under Five Star Chef, Tanya Kruger, at the prestigious Hunter's Country House.
In 2011, David brought his passion and talent to Clearwater, Florida as the head chef of Sea Dog Brewing Company. Today, his culinary career continues to flourish in New England as Executive Chef of the Shipyard Brewing Company family of pubs and restaurants.
In August 2016, David appeared on Food Network's "Cutthroat Kitchen", where he was challenged to outwit and out-cook three other professional chefs. David's performance landed him a spot in the finals and leaves him hopeful for another opportunity show his skill in the future.
Craig Pacheco is executive chef at the Inn on Peaks Island and the Shipyard Brew Haus at Sugarloaf. Born in Fall River, Massachusetts Craig was surrounded by a variety of cultural influences growing up. With an Irish and Portuguese background, large family gatherings always involved generous amounts of delicious foods.
Craig entered the restaurant industry at an early age, quickly moving from dishwasher to line cook. In 2006, he began working at Sea Dog Brewing Company as a prep cook and soon transitioned to the Inn on Peaks Island, a branch of the Shipyard and Sea Dog family of restaurants.
In 2008, Craig moved to North Carolina where he worked at Highland Country Club under Certified Executive Chef Russell Neff. Under Neff's tutelage, Craig learned classic French cooking and served as banquet chef in charge of events and weddings. In 2011, Craig returned to the Inn on Peaks Island and just 2 years later became the executive chef.
Shaun C. Killeen
Hailing from northeast Ohio, Shaun C. Killeen was bitten by the culinary bug at an early age. Heavily influenced by his grandmother, he has always enjoyed trying new foods and cooking for his family. Growing up he would travel from Ohio to Maine to help his grandfather make syrup from his family's maple trees and help his grandmother forage for berries to make fresh handmade pies.
At sixteen, Shaun acquired his first job in the industry. After high school and rising to the level of crew leader, Shaun enrolled in the Pennsylvania Culinary Institute. While in school, he worked as a roundsman at LeMont, Pittsburg's only Five-Star Diamond Award winning restaurant. Upon completing culinary school, Shaun made his way back to Cleveland to complete an internship at the 100th Bomb Group, a Cleveland staple, and then worked for Ristorante Giovanni's.
In 2001, Shaun moved to Maine to be closer to his family. He worked as a kitchen manager, head chef and later Food Director at Northern Outdoors. After eight years in the north woods of Maine, Shaun moved to the Portland to open The Run of the Mill and Buck's Naked BBQ. Shaun is presently the Event Chef at the Inn On Peaks Island and the sous chef at the Shipyard Brew Haus at Sugarloaf.
The Inn on Peaks Island, 33 Island Ave., Peaks Island, Maine 04108 Portland Maine Hotel | Portland ME Oceanfront Resort | Maine Vacation Ideas | Maine Luxury Hotels | Portland ME Inn | Hotel Portland Maine Portland ME Accommodations | Copyright C 2013. Inn On Peaks Island, Peaks Island, Maine. All Rights Reserved. Inn on Peaks Island is located in the heart of Portland's Casco Bay, just fifteen minutes from the vibrant city of Portland, Maine. Just 15 minutes by boat, it's the perfect spot to take in an evening sunset or escape for the weekend, or a week. The Inn's 6 Maine cottage-style luxury guest rooms feature: Jacuzzi tubs, private decks, and skyline views of Portland making the property the perfect luxury getaway for couples or family travel. Maine Hotels | Portland ME Luxury Resort | Maine Vacation Ideas