The Boathouse Restaurant Menu

 The Boathouse Restaurant opens 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

Local Littlenecks *
 Cocktail , Horseradish & spicy tequila mignonette

 

 Salads

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

 Pear, Arugula & Blue Cheese*
Poached pear, baby arugula, MV bluebird cheese, hazelnuts, raspberry vinaigrette

 Shrimp & Watercress *
Grilled shrimp, watercress, MV strawberries, walnuts, goat cheese, white balsamic vinaigrette

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

 Scallops & Frisee*
Seared U10 dry scallops, frisee, maitake mushrooms, shaved grana padano, balsamic truffle vinaigrette

 Caesar *
 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

Surf N’ Turf Tartare *   
Prime beef, Hamachi, confit egg yolk, crispy rice, chives

Hamachi Crudo*   
Hearts of  palm, lychee, orange segments, fresh sliced beets, black garlic, carrot ginger vinaigrette

Beef Carpaccio *   
Thinly sliced prime beef tenderloin, Alba summer truffle, baby arugula, grana padano, infused lemon oil, MV sea salt

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

Prosciutto Arugula Flatbread
Pesto base, prosciutto di parma, baby arugula, shaved Parmesan, aged balsamic

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

From the Sea

Grilled  Swordfish *
 Charred broccolini, poached fennel, maitake mushrooms, tomato & olive confit, lemon gremolata

Ora King Salmon *
Baby bok choy, shiitake mushrooms, scallions, roasted peanuts, ginger, sesame oil

 Lobster Spaghetti
 Maine Lobster, spaghetti, spicy pomodoro

Tagliolini Gamberi E Limone
Homemade fresh tagliolini, shrimp, asparagus, prosciutto di parma, baby heirloom tomato, lemon zest

Mediterranean Tuna AL Sesamo*
Sesame crusted tuna loin, caponata vegetables, saba vine must, basil oil

Lobster Ravioli & Clam Fricasee
 Sea beans, shallots, garlic, bottarga bread crumbs

Local Trout Veronique *
Crab mousseline, roasted grapes, leeks, caulilini champagne butter

 

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

 Colorado Lamb Chops in Pistachio Crust*
Pan seared lamb chops, mint & pea puree, roasted fingerling potatoes, red onion marmalade, lamb jus

From the Garden

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

 Eggplant Timballo
Baked vegetables lasagna style casserole, San Marzano tomato sauce, fresh basil, parmigiano reggiano

 

Sides

 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.