GOULDSBORO — Bunker’s Wharf restaurant is reopening Mother’s Day weekend with the addition of wireless Internet access, floats for diners arriving by boat and outdoor seating on the seaside patio.

Owner and Chef Nathan Hall, assisted by his wife, Sandy, said the menu will include dishes that were favorites with customers last summer with the addition of a few new dishes and a more extensive wine list.

Diners interested in appetizers and drinks in the bar overlooking Bunker’s Harbor can select from among lobster stew, steamed mussels, mixed vegetable pasta, crab cakes, pan seared scallops, Bunker’s pizza and brie with blueberry pear chutney.

Salads include Caesar and spinach, and entrees range from the popular rib eye steak and chicken Marsala to stuffed haddock, caramelized scallops and boneless beef short ribs.

No seacoast menu is complete without a steamed lobster with charred asparagus, roasted baby potatoes and drawn butter and lemon.

“It went very well last year,” said Hall, a native of Bar Harbor who has been a chef for 18 years. “We got a lot of local support.”

He said the restaurant “excelled in the food area” last summer and this year he hopes to boost bar sales as well. His bartender will be Laura DeLucia of Steuben.

“I’m hoping the outdoor flagstone patio will be a big draw for cocktails,” said Hall.

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