appetizers

Lump Crab Cake marinated cucumbers and caper remoulade sauce				15
Porcini Dusted Sea Scallops pomegranate nectar and watercress oil				14
Boathouse Salad beefsteak tomatoes, imported feta cheese, cucumbers black olive vinaigrette				12
Fresh Salmon and Oyster Tartar caviar, crème fraiche and gaufrette potatoes				15
Artichoke Salad confit tomatoes and ricotta salata				13
Fresh Hearts of Palm poached lobster, frisee, mango and lemon vinaigrette				15
Soup of the Day chef's seasonal preparations				10
Housemade Cavatelli caramelized mushrooms, slivered garlic and parsley truffle oil				10

entrees

Grilled Yellowfin Tuna seared foie gras, green lentils, roasted pearl onions sherry vinegar sauce				28
Moroccan Spiced Codfish littleneck clams, merguez, preserved garlic				25
Roasted Atlantic Salmon porcini mushroom and asparagus risotto fava bean and evo emulsion				27
Grilled Filet of Beef gorgonzola polenta fries, roasted asparagus green peppercorn sauce				31
Pan Roasted Pork Tenderloin mascarpone grits cake, crisp pancetta, braised lacinato kale martinelli's apple jus				24
Frenched Chicken Breast red rice pilaf, garlic roasted spinach, hard boiled egg crumble zatar and shallot vinaigrette				27
Grilled Filet of Halibut sweet red cabbage and pear sauerkraut				27
Vegetarian Entrée vegan or non-vegan				21

accompaniments

Gorgonzola Polenta Fries				6
Garlic Roasted Spinach				6
Braised Lacinato Kale				6
Red Rice Pilaf				6
Sweet Red Cabbage and Pear Sauerkraut				6