APPETIZERS
Soup of the Day $11
Chef’s seasonal preparations
Boathouse Salad $12
Vine
ripened tomatoes, cucumber, shallots, imported feta and
black olive vinaigrette
Field Green Salad $10
Endive, fines herbs, shallots, white balsamic
vinaigrette
Caramelized onion and goat cheese strudel $12
Arugula, haricot vert and tomatoes
Pan Seared Rouget Filet $15
Hedge hog mushrooms, baby cabbage and granny smith apple
butter
Carpaccio of Wild Striped Bass $14
English peas, mint, virgin olive oil and Maldon sea
salt
Jumbo Lump Crab Cake $18
Marinated cucumbers and caper remoulade
ENTREES
Sautéed Red Snapper $26
Heirloom tomato salad and grilled lemon
Steamed Black Cod $27
Miso
crab broth, shitake mushrooms, daikon and scallions
Grilled Atlantic Swordfish $28
Sautéed yellow wax beans, wine and shallot pan sauce
Grilled Shrimp Provencal $28
Creamy polenta, capers, olives, tomatoes, parsley
Roasted Freebird Chicken $26
Citrus bulgur, green olives, figs and capers
Simply Salmon $25
Sautéed Dover Sole $42
Whole Grilled Bronzini $32
Double Cut Berkshire Pork Chop $34
Pan Seared Colorado Lamb Chops $38
Grilled Filet of Beef $42
POTATOES $7.00
Mashed Potatoes
Hand Cut Steak Fries
Warm New Potatoes
Au Gratinee
GRATUITY OF 18% WILL BE
ADDED TO PARTIES OF EIGHT OR MORE
Executive Chef Anthony
Walton and Staff
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