The Boathouse Restaurant Menu

The Boathouse Restaurant opens Nightly for the Season on June 17th- September 4th. Beginning September 8th – October 8th the Restaurant is open Friday, Saturday and Sunday.



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


 Raw Bar

Katama Oysters*
 Served with cocktail & mignonette sauces

Jumbo Shrimp Cocktail *
 Hearts of palm, dashi, pickled chili, ponzu,Roasted beets & citrus vinaigrette Served with cocktail 


 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

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


Bistro & Fare

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

Margherita Flatbread
Fresh Mozzarella, tomato sauce & basil 

Boathouse Flatbread 
Fresh mozzarella cheese, Yukon gold potatoes,broccoli rabe and shaved grana padano 

* 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

 Pan Seared Local Striped Bass
Braised fennel,heirloom beans, Spanish chorizo,gremolata


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

Soy Braised Short Rib *
Savoy cabbage,local baby turnips,prawn cake,watercress

Orange Glazed Hudson Valley  Duck Breast *
 Roasted endive,miatake mushrooms,sunchokes,chestnut puree, natural jus


From the Garden

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


Truffle Fries

Pomme Puree
Creamed Spinach
Roasted Cauliflower & 
Vadaouvan Curry




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