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APPETIZERS
Heirloom Tomato Salad
english cucumbers, kalamata olives, red onions, imported feta cheese and red wine vinaigrette
Jumbo Lump Crab Cake
marinated cucumbers and caper remoulade sauce
Roasted Baby Beets and Grapes
ricotta salata, walnut pesto and aged trebianno grape must
Yellowfin Tuna and Baby Arugula
cucumber and sesame
Seared Sea Scallops
rock shrimp and tomato jam
Hamachi Tartar
trout caviar, basil and toasted pignolis
Fresh Mozzarella
beefsteak tomato, frontoia olive oil and basil
Spring Vegetable and Snipped Herb Salad
basil sherry vinaigrette
ENTREES
Crisp Scottish Salmon
pistou, marcona almonds and teardrop tomato salad
Roasted Monkfish
little neck clams, spicy merguez sausage and oregano oil
Berkshire Pork Loin
sunchokes, confit pearl onions and pickled peach
Grilled Shrimp
roasted poblano grits, pancetta and celery hearts
Twin Boathouse Burgers
house made tater tots, pickles and condiments
Grilled Yellowfin Tuna
piperade, green olive jus and basil
Freebird Chicken under a brick
farro, roasted tomatoes and arugula
Grilled Marinated Flank Steak
french green lentils, roasted red peppers and herbed goat cheese
GRATUITY OF 18% WILL BE
ADDED TO PARTIES OF SIX OR MORE
LUNCH IS SERVED MONDAY - FRIDAY 12:00 PM - 4:00 PM
Executive Chef Anthony
Walton and Staff
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