The Boathouse Restaurant Menu

The Boathouse is now serving our Fall Menu on Friday and Saturday evenings through Columbus Day Weekend (and on Sunday, October 9). The Restaurant will be closed on Friday, October 9 for a private event. 

Please ask your server about our nightly specials. 

 

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

 

 Raw Bar

Honeysuckle Farm Oysters *
1/2 dozen Katama Oysters Served with cocktail & mignonette sauces 

Jumbo Shrimp Cocktail *
Served with cocktail sauce 


 Appetizers & 
Salads

New England Chowder
Traditional fisherman’s soup. Served with oyster crackers

Fried Artichokes *
Tempura fried baby artichokes served with pomodoro & caper aioli 

Boathouse Salad *
Seasonal vegetables & local greens served with a white balsamic vinaigrette, lemon dressing or Green Goddess dressing

Caprese Salad *
Burrata, heirloom tomatoes, Pesto, “Mostarda” & tomato oil

Caesar Salad *
Baby romaine hearts, parmesan croutons, shaved parmesan, classic caesar dressing & optional white anchovies


Bistro Fare

Boathouse Burger
Certified Angus Beef with choice of cheddar, bleu or Swiss cheese

Boathouse Pizza *
Fresh Mozzarella, tomato sauce, goat cheese, baby arugula & artichokes

Margheritta Pizza *
Fresh Mozzarella, tomato sauce & basil 

 

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

Entrees from the Sea

Lobster Spaghetti *
Maine Lobster, spaghettini & spicy pomodoro sauce 

Grilled Swordfish with Lemon Oil *
Garlic crispy potatoes, baby carrots & side of gribiche “tartar” sauce 

Spice Dusted Salmon *
Local farm vegetables, wild rice & roasted pepper coulis  

Potato Crusted Cod Fillet
Local cod, brussel sprouts, zucchini, fregola & tomato-escabeche ragout


Entrees from the Land & Garden

Veal Milanese
Rocket arugula, pickled onions, baby artichokes, lemon dressing & caper remoulade

Prime Filet Mignon *
Prufrock cheese smashed potatoes, wine braised cipollini, mushrooms & spinach 

Murrays Farms Chicken *
Himalayan brick-pressed with a wild mushroom spaetzle & thyme jus lie 

 

Summer Vegetable “Lasagna” *
Pasta-less layers of zucchini, squash, caramelized onions, gluten-free bread crumbs, mozzarella & tomato ragout

Gluten-Free Penne Primavera *
Seasonal vegetables, Kalamata olives, French feta cheese & olio frantoia

 

Sides

Cave Aged Cheddar Smashed Potatoes
Crispy Brussel Sprouts “a la plancha” with Sherry Roasted Shallots
Baby Spinach

 

 

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