The Boathouse Restaurant Menu

The Boathouse Restaurant opens Nightly for the Season on June 17th

 

 

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 *
  Premium “Black Label”Served with chef’s dressing

Katama Oysters*
 Served with cocktail & mignonette sauces

Yellowtail Hamachi Crudo *
 Hearts of palm, dashi, pickled chili, ponzu,Roasted beets & citrus vinaigrette

 Local Littlenecks *
 Served with cocktail & mignonette sauces


 
Salads

 Grilled Baby Gem Lettuce
Stone fruits, sliced almonds, plum butter, Lime ginger vinaigrette and French Feta

 Frisse Aux Lardon *
Crispy soft boiled egg, lardons, bibb lettuce,     shaved shallots and sherry vinaigrette

Boathouse Salad *
Thimble farms baby greens,Tomatoes & cucumbers tossed with choice if white Balsamic Vinaigrette, citrus dressing or buttermilk dill dressing 

Caprese Salad **
Vermont Mozzarella Burrata, Heirloom Tomatoes, Salsa Verde & aged Balsamic Reduction

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

Signature Starters

 New England Chowder   
Traditional Fisherman’s Soup. Served with Oyster Crackers

Artichoke veloute Soup *   
Sautéed mushrooms, brioche croutons, crispy Artichokes, chervil cream

Salmon Toro Tartare *   
Avocado puree, Japanese style aioli, salmon roe,Rice puffs, buckwheat tuile

 Baby Artichokes *   
Tempura Fried, Served with a Caper Aioli & Spicy Tomato Sauce

Soy glazed Escargot *   
Charbroiled escargot, smoked miso eggplant,Roasted hazelnuts

 


Bistro & Fare

Boathouse Burger**
Certified Angus Beef with choice of cheddar Bleu or Swiss cheese

Gourmet Burger**
 Certified Angus Beef with BBQ pulled pork,Red cabbage slaw, cave aged cheddar,pickled jalapeno

Boathouse Flatbread *
Fresh mozzarella cheese, Yukon gold potatoes,Roasted garlic and shaved grana padano

Margherita Flatbread *
Fresh Mozzarella, tomato sauce & basil 

Maine Lobster & Roasted Garlic Flatbread *
  Oscetra Caviar, baby arugula, grated eggs

 

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

Entrees from the Sea

Lobster Spaghetti *
Maine Lobster, spaghetti & spicy pomodoro sauce 

Grilled  Swordfish *
Sauteed Swiss chard, porcini puree & toasted pine nuts with barolo sauce 

Ora King Salmon *
Baby turnips,Local pok choi,Charred cauliflower & vadouvan curry

Halibut
Edamame, Sugar Snap peas, wild mushrooms,carrot ginger puree, gremolata

Shrimp Linguine 
 Gulf shrimp, sea beans, arugula, beurre blanc, botarga bread crumbs

 Rainbow Trout Grenobloise 
Romanesco, sunchokes, brown butter, lemon segments, capers, parsley

 Broiled Spilt 2LB Lobster 
Stuffed with lobster sauce “thermidor” style

 


From the Land 

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

Prime Filet Mignon*
Pommes Macaire,creamed spinach, ciopollini onions with bordelaise sauce 

Murray’s Farm Chicken *
3 beans Fricassee, Pomme puree & chicken jus

Maple Wood Plank Skirt Steak “Churrasco”  *
Chimichurri, roasted tomatoes, broccoli rabe & steak fries topped with fresh herbs & Parmesan

 Colorado Lamb Chops *
Moroccan couscous, golden raisin, tagine peppers, lamb jus and mint oil

 Center – Cut Veal Chop *
Chickpea fritters, soubise , charred green onion relish, mustard jus

From the Garden

Roasted Heirloom Carrots *
Charred romesco, almond milk, marcona almonds, hot honey

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

Sides

Fries
Truffle Fries

Pomme Puree
Creamed Spinach
Roasted Cauliflower & 
Vadaouvan Curry
Grilled Rappini with Chiles & Citrus Vinaigrette

 

 

 

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