Liberty Hotel

CLINK. serves the freshest North Atlantic seafood, seasonal New England fare and delicious heritage meats. Executive Chef Daniel Kenney’s creative menu, which highlights exceptional Port Clyde shellfish and lobster, heirloom produce and artisan cheeses, artfully marries European culinary tradition with contemporary American innovation. The dining room features vestiges of original jail cells and an open kitchen, while gold leather seats, butcher block tables and granite accents add to its contemporary style.