Welcome to Mariners!
Famous for Steaks!
When Bill and Betty Von Rutenberg opened The Mariner’s Inn in 1966, they set out to provide a steak and seafood dining experience like none other. Mouth watering, delicious steaks aged to perfection and an assortment of seafood from lobster to the famous Friday Fish Fry.
Bill and Betty’s sons, Bill, Jack, and Robert, along with their crew, now carry on the tradition of outstanding hospitality of von Rutenberg Ventures. Waterfront dining on the patio and a sunset over the marina make dinner at Mariner’s an evening to remember.
Hours of Operation
Open 6 Days a Week
Tuesday – Thursday 5:00 p.m. – close
Friday – Sunday 4:30 p.m. – close
Tuesday – Friday 4:30-6:00 p.m.
Bar Opens at 4:30 p.m.
Call for Reservations
Winter Hours – Closed Mondays
Closed Superbowl Sunday!
News & Events
Mariner’s is celebrating 50 years in business and who do we have to thank for that? You! That is why we are offering something for you to celebrate. “2 Dinners for only $50”! Come in and help us celebrate 50 years! Valid through April 13th. Click here to view the menu! more >
Mariner’s is celebrating 50 years! Let’s all wish Mariner’s a happy 50th and know that we could not do it without the support of our guests. Thank you! Stop in during our business hours daily and enter our “50 Days of Giveaways!” more >
Top Sirloin and Lobster with your choice of soup or salad for just $29.99
(Not valid for group functions)
A 4 piece Shrimp Cocktail plus a trio
of those famous Mariner’s Shrimp you
just can’t find anywhere else
(3 fried and 2 stuffed shrimp)
All this plus a soup or salad for just $24.99
(Not Valid for Group Functions)
Alaskan King Crab Legs at Mariner’s on Winey and Crabby Wednesday are available a la carte so you can customize your entree the way you like. There is also discounted wine by the glass or $5 off a bottle. On Succulent Saturday you can order a full pound as your entree more >
As many of you know, Betty was (and still is) the matriarch of the von Rutenberg family. While she is no longer with us physically, she is present in heaping amounts in our recipes, out team, and in all more >
“Jack, give me a call back on my cell to let me know we’re all set.”
That voice mail on my cell is commonplace a couple of days before just about every holiday at Mariner’s. There’s no need for him to leave his name because the raspy, gruff, yet warm and congenial voice is instantly recognizable. As always, I call back and confirm the reservation. It never is a problem because his family always comes early before the rush.Someday, I’ll miss hearing that call. And someday, Madison will miss him as well. more >