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APPETIZERS
Boathouse Salad $12
Vine ripened tomatoes, cucumber, shallots, imported feta and black olive vinaigrette
Soup of the Day $10
Chef’s seasonal preparations
Rare Roasted Spanish Mackerel $14
Green olive ~ almond tapenade
Lump Crab Cake $15
Marinated cucumbers, caper remoulade
Field Green Salad $10
Endive, fines herbs, shallots, white balsamic vinaigrette
Savory Goat Cheese Cake $13
Baby arugula and a drizzle of honey
Chilled Calamari and Shrimp Salad $14
Haricot vert, baby tomatoes, parsley leaf, virgin olive oil and lemon juice
Terrine of Foie Gras $14
Fig compote, brioche and frisse
ENTREES
Boathouse Burger $19
Roasted tomatoes, grilled Vidalia onions, house made pickles
Sautéed Red Snapper $26
Butter lettuce, pearl onions and carrot jus
Berkshire Pork Medallions $22
Sauerkraut and Macintosh apples with caraway and Martinellis apple cider reduction
Pan Roasted Halibut $27
Braised leeks, sunchoke and crab sauce
Grilled Shrimp Provencal $26
Creamy polenta, capers, olives, tomatoes, parsley
Organic Roasted Chicken $25
Mashed purple Peruvian potatoes, braised leeks, thyme infused chicken jus
Authentic Tuna Nicoise $21
Imported tuna, haricot verts, new potatoes, baby tomatoes, hard boiled egg, white anchovies
Simply Salmon $22
GRATUITY OF 18% WILL BE
ADDED TO PARTIES OF EIGHT OR MORE
Executive Chef Anthony
Walton and Staff
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