The Boathouse Restaurant Menu

 The Boathouse Restaurant is open on Fridays and Saturdays beginning May 10 and nightly on June 14



The Boathouse is a proud supporter of local Vineyard Farms including
Honeysuckle Oyster Farm, Morning Glory, Grey Barn Farm ,Thimble & Down Island Farm

 Raw Bar

Honeysuckle  Katama Oysters*
 Cocktail, horseradish & spicy tequila mignonette

Jumbo Shrimp Cocktail *
 Cocktail sauce & grated horseradish



 Boathouse Salad *
Thimble farms lettuce ,shaved carrots, Shaved radish, hearts of palm, cherry tomatoes & truffle dijon vinaigrette

 Caprese Salad  *
Vermont mozzarella burrata, heirloom tomatoes, baby arugula, pesto, puff pastry, aged balsamic 

 Caesar Salad*
 Romaine hearts, brioche croutons,shaved Parmesan, white anchovies 


Signature Starters

 Fall River Chowder  
Local clams,leeks,bacon,potatoes & oyster crackers

Baby Artichokes Tempura *   
 Caper aioli & spicy tomato compote

Cacio E Pepe *   
 Thick spaghetti, pecorino romano cheese, cracked black pepper, extra virgin olive oil


Bistro & Fare

Boathouse Burger*
Prime Angus Beef , iceberg lettuce, beefsteak tomatoes, caramelized onions, cheddar, thousand island dressing

Margarita Flatbread
 Vermont Mozzarella burrata, tomato sauce,  basil pesto puree, grated parmesan


* denotes an item that is gluten-free or may be prepared gluten-free

From the Sea

Grilled  Swordfish *
 Charred rapini, fennel & baby heirloom confit, maitake mushrooms, Gaeta mixed olives, lemon gremolata

Ora King Salmon *
Baby bok choy, shiitake mushrooms, scallions, roasted peanuts, ginger tamari sauce

 Lobster Spaghetti
 Maine Lobster, spaghetti, spicy pomodoro


From the Land 

Veal Francese
Lemon butter, capers, champignon mushrooms, parsley

 Prime Filet Mignon*
Pommes macaire ,creamed spinach,  roasted ciopollini onions, sauce bordelaise 

Poulet Roti *
Organic free- range chicken, root vegetable farro “risotto”  chicken jus

 Duck Breast*
 Butternut squash, roasted chestnuts, charred radicchio Trevisano, pears & port wine reduction


From the Garden

 Gluten Free Pasta Primavera
Seasonal Vegetables, Gaeta Mixed Olives, baby heirloom tomatoes, ricotta Salata, extra virgin olive oil 



 Steak Fries
Pomme puree
Charred broccolini
Garlic sauteed spinach
Sauteed wild mushrooms




Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs can increase the risk of food-borne illness.