Mixed seasonal greens and garnishes. Choice of dressing.

3 tacos with blackened salmon, house made coleslaw, topped with pico de gallo.

Topped with flaky puff pastry and Italian cheeses. Accented with ruby port.

New England style clam chowder.

Certified black angus beef brisket burger topped with Wisconsin cheddar, bacon marmalade, white french dressing, lettuce, tomato. Topped with house made onion ring. Presented on a brioche bun and served with boathouse fries.

Maryland blue crab mixed with fresh herbs, shaped into 2 jumbo cakes. Accompanied with cayenne and dill remoulade.

Fresh Rhode island calamari, lightly breaded and fried crispy, served w-marinara and cayenne dill remoulade.

Warm cheddar spread topped with green onion. Served with toasted croutes.

Gluten free. Button mushrooms, crabmeat, Italian cheeses, sundried tomato, fresh basil.

6 golden fried shrimp with sweet chili marmalade.

Thin and crispy hand formed crust, topped with parmesan creme, spinach, mushrooms, sundried tomatoes and Italian cheeses.

Pasta and fresh seasonal vegetables tossed with extra virgin olive oil, butter, herbs, white wine and garlic (served with salad only).

Fresh Norwegian salmon finished with orange-maple butter.

Enjoy an assortment of coconut shrimp, sea scallops, beer battered cod, served with hush puppies, beer battered fries and coleslaw. (No side or salad).

Our certified black angus signature steak is artfully prepared with Parmesan cream.

Lightly seasoned chicken breast topped with crab, asparagus and bearnaise, served over rosemary risotto.

Red wine reduction.

Fresh diver scallops with sauteed greens, bacon marmalade and ginger-honey glaze.

With red wine reduction.