Boathouse on the Pier Menu

seared yellowfin tuna with furikake, accompanied by pickled ginger, wasabi, wakame seaweed salad, and a wasabi citrus soy sauce.

furikake yellowfin tuna seared rare, cucumber, avocado, spicy mayo, wasabi citrus soy, wonton crisps.

baby soy bean pods, black truffle sea salt.

crispy, spicy breaded cauliflower bites served with cucumber and ranch dressing.

whipped brie cheese, honey, toasted almonds, medjool dates, fig jam, grapes, granny smith apple, bosc pear, roasted garlic, lemon-rosemary schiacciata.

crispy brussel sprouts, parmesan cheese, roasted garlic, balsamic reduction.

lightly tempura-battered roll-cut bites featuring surimi, avocado, cream cheese, nori, calrose rice, wasabi, atomic sauce, pickled ginger, spicy mayo, and wasabi lime soy; serving of seven rolls.

five caramelized, crispy pan seared scallops, nut-free pesto, mediterranean wheat berry medley.

lightly battered zucchini squash flower blossoms stuffed with Italian ricotta and mascarpone, served with basil nut-free pesto and marinara.

sweet garlic chili chicken breast, roasted poblano corn salsa, parmesan, spicy mayo, served on three wonton tostadas.

six-ounce beef tenderloin, sautéed seasonal mushrooms, red wine reduction demi-glace, and grilled asparagus, served with the potato du jour.

white wine lemon butter sea bass, grilled asparagus, served with mediterranean wheat berry vegetable medley.

select from blackened mahi-mahi, grilled chicken, or carne asada skirt steak, accompanied by avocado, cabbage, cilantro-lime crema, and flour tortillas; serving of three tacos and chips & salsa.

american wagyu beef half-pound patty, topped with cheddar cheese, fresh green leaf, heirloom tomato, pickled red onion, and garlic dill aioli, all served on a brioche bun. *vegetarian option is also available.*

battered icelandic haddock, fries, cabbage slaw, lemon, tartar sauce.

nut-free pesto cream linguini, parmesan, heirloom tomato, fresh mozzarella, grilled chicken breast, balsamic reduction, garlic rosemary bread.

cajun garlic shrimp, creamy lemon butter sauce, heirloom tomato, linguini, garlic rosemary bread.

spring greens, heirloom cherry tomato, cucumber, carrot ribbons, garlic parmesan croutons, balsamic vinaigrette.

red wine caramelized onions, beef broth, lemon rosemary schiacciata, toasted with gouda, gruyere, and fontina cheeses.

traditional new england style clam chowder served with oyster crackers.