The Boathouse

Rigatoni pasta served with a tomato sauce and creamy stracciatella cheese.

Jumbo shrimp tossed with fettuccine in a white wine, lemon, and butter sauce with a hint of Calabrian chili.

Tender ravioli filled with spinach and braised artichoke, topped with breadcrumbs.

Tender roasted chicken served with slightly bitter charred broccoli rabe, a nutty toasted almond relish, and a flavorful Spanish red pepper sauce.

A large crab cake served with remoulade sauce, watercress, and fries.

Tender beef tenderloin served with creamy mashed potatoes, roasted oyster mushrooms, and maître d' butter.

Pan-seared Faroe Island salmon served with a shaved asparagus salad and a lemon caper sauce.

Tender, grilled sea scallops are served with asparagus, a smooth pea purée, and a rich lemon butter sauce.

Pan-seared halibut served with a spring pea succotash and a saffron butter sauce.

A thick slice of cauliflower, pan-seared and served with a sweet and savory relish of capers and raisins, alongside sautéed spinach.

A mix of fresh asparagus.

A mix of fresh peas and corn.

Crispy fried potato strips.

Fresh spinach lightly sautéed.

Creamy mashed potatoes, whipped until smooth.

Crispy fried potato slices served as a side.

Broccoli rabe is a slightly bitter green vegetable, often sautéed with garlic.

Freshly shucked oysters served raw with a classic champagne vinegar sauce.

Chilled jumbo shrimp served with cocktail sauce and fresh horseradish.

Jumbo lump crab meat and avocado are served with grapefruit segments and watercress.

Freshly diced yellowfin tuna is mixed with capers, serrano peppers, citrus, and basil, served with a Meyer lemon aioli and crispy potato chips.

Mushroom caps filled with crushed Ritz crackers, Gruyère cheese, and a touch of sherry.

Tender meatballs made with ricotta, basil, and garlic, served with bread.

A large crab cake served with remoulade sauce, watercress, and a seasonal slaw.

A refreshing salad featuring mixed greens, citrus segments, pickled shallots, and a tangy mustard dressing.

Crisp romaine lettuce tossed with Pecorino Romano cheese, white anchovies, and brioche croutons.

Fresh buffalo mozzarella is served with shaved asparagus, herbs, radish, sunchoke crumble, and aged balsamic.

Soft, warm rolls served with seasonal butter and sea salt.

A creamy clam chowder served with oyster crackers.

A creamy cauliflower soup topped with a roasted walnut relish.