Small Plates
Butternut Squash Soup
With Gorgonzola, Almonds & Pear |
4/6 |
Field of Greens
Greens, aged balsamic vinaigrette, bleu cheese, chillied walnuts, and oregon pear |
7/11 |
Buffalo Mozzarella Fritters
Golden fried buffalo mozzarella fritters with a Madeira herb tomato |
8 |
Rock Candy Shrimp
Sweet chili shrimp, fresh greens, lemon zest |
12 |
Savory Portobello & Roasted Garlic Cheesecake
Grilled portobello mushrooms, roasted garlic, fresh herbs, aged balsamic syrup |
8 |
Mac & Cheese
Pasta, gruyere and sharp white cheddar cheese (add calebrese sausage, 4) |
9 |
Large Plates
All entrees come with vegetable unless otherwise specified
Mustard Seed Seared Lamb Chops
With a dried cherry pinot noir sauce, with herbed fingerling potatoes |
27 |
Sterling Silver Beef Tenderloin
With gorgonzola demi glace , with rosemary gnocchi |
32 |
Braised Maple Sour Mash Salmon Filet
Sweet & delicate with a little kick, with citrus saffron risotto |
26 |
Smoked Chicken Pasta
House smoked chicken, angel hair pasta, frangelico cream, wild mushrooms, shaved asiago, roasted hazelnuts |
22 |
Seared Scallops
Morro orange marinated, seasoned blue & red cornmeal dusted, topped with cilantro pesto. With citrus saffron risotto |
28 |
Grilled Veggie Stack
Grilled balsamic marinated potobello & vegetables, buffalo mozzarella, feta cheese sun-dried tomato pesto, basil oil (add smoked salmon 6) |
18 |
Oven Roasted Chicken
Meyer lemon sauce with rosemary gnocchi |
20 |
Charbroiled Sterling Silver New York
Sautéed scallions, wild mushrooms, smoked bacon, with herbed fingerling potatoes |
30 |
Finishers
Pomegranate-Caramel Creme Brulee
|
6 |
Apricot Almond Bread Pudding
With hazelnut caramel sauce |
6 |
Warm Chocolate Polenta Cake
With truffled chocolate sauce |
6 |
Seared Chocolate Pound Cake
Served with a caramelized pear brandy compote |
6 |
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There is Strength in Sustainability
Here at The Boathouse Restaurant we are focused on finding and utilizing local organic products
There is an automatic 18% gratuity on parties of 8 or more
There is a $4 split plate charge |
For Reservations Please Call: 595-BOAT
(2628) |
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