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BOAT HOUSE SALAD
Vine ripened tomatoes, cucumber, shallots, imported feta,
black olive vinaigrette
Soup of the Day
Chef’s seasonal preparations
Country Pate
Brioche crisp, cornichon, Cumberland sauce
Fresh Salmon and Oyster Tartar
Osetra caviar, Crème Fraiche, Gauffrette Potatoes
Lump Crab Cake
Marinated cucumbers, caper remoulade
Field Green Salad
Endive, fines herbes, shallots, white balsamic
vinaigrette
Jumbo Shrimp Cocktail
Vegetable Slaw and Cocktail sauce
Porcini Dusted Sea Scallop
Pomegranate Nectar and Watercress oil
ENTREES
Rare Seared Yellowfin Tuna Nicoise
Haricot Vert, Nicoise Olives, New Potatoes, Quail Egg
Boathouse Burger
Roasted Tomatoes, grilled Vidalia onions, house-made
pickles
Grilled Filet of Halibut
Sweet red cabbage and pear sauerkraut
Chicken Cobb Salad
Traditional garniture and house-made ranch dressing
Served tableside
Pan Roasted Pork Tenderloin
Mascarpone grits cake, crisp pancetta, braised lacinato
kale
Roasted Atlantic Salmon
Porcini mushroom and asparagus risotto
Fava bean and virgin olive oil emulsion
Moroccan Spiced Codfish
Littleneck Clams, Merguez, Preserved Garlic
Housemade Cavatelli
Caramelized mushrooms, slivered garlic and parsley
truffle oil
Marinated Grilled Chicken Brochette
Spicy Asian Slaw and Nuoc Cham
GRATUITY OF 18% WILL BE
ADDED TO PARTIES OF EIGHT OR MORE
Executive Chef Anthony
Walton and Staff
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