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APPETIZERS
Fresh Juice $6
Carrot, Apple pear ginger and lemon, Pineapple or Orange
Soup of the Day $10
Chef’s preparation
Boat House Salad $12
Vine ripened tomatoes, imported feta cheese, kalamata olives and micro greens
Lump Crab Cake $15
Marinated cucumbers and caper remoulade
Rare Roasted Spanish Mackerel $13
Green olive and almond tapenade
Chicken Liver Pate $12
Pickled vegetables and toasted brioche
Roasted Baby Red and Golden Beets $12
Arugula, shaved fennel and pepper crusted goat cheese
Macaroni Au Gratin $10
Vermont cheddar and Farmhouse cheese
Ventresca Tuna Bellys $14
Warm coco bean salad
ENTREES
Maple Waffles $16
Warm berry compote
Eggs Benedict $18
Irish smoked bacon, hollandaise, honey wheat muffin, home fries
Warm Quiche Lorraine $17
Apple wood smoked bacon, gruyere and leeks
Cottage Cheese Pancakes $18
Brandied Apples and McClure’s Maple Syrup
Steak and Eggs $24
Eggs any style and country potatoes
Omelette of the Day $16
Herb Roasted Yellow Fin Tuna $25
Winter vegetable salad, zucchini and roasted tomato relish
Chicken and Apple Sausage $19
Fried eggs, garlic and cheddar cheese grits
Herb Grilled Chicken Paillard $15
Frisee, yellow peppers, haricort vert, parmesan ribbons, sherry vinaigrette
Boat House Smoked Fish Platter $24
Norwegian Smoked Salmon, Whitefish Salad, Smoked Sturgeon
Beefsteak Tomatoes, Bermuda onion and Toasted Bagel
GRATUITY OF 18% WILL BE
ADDED TO PARTIES OF EIGHT OR MORE
Executive Chef Anthony
Walton and Staff
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