The Boathouse

Fried to golden perfection; served plain, BBQ, buffalo, or Asian sweet chili. Additional sauces extra.

New England soft-shelled clams steamed in their own juices with garlic and citrus herb butter; served with drawn butter and broth.

Oven-baked soft pretzel, dark beer cheese, and stone-ground mustard. Make it charcuterie with two cheeses, two meats, and assorted accoutrement.

A smooth, creamy New England style chowder with onions, celery, potatoes, and chopped clams.

Two fluffy Chinese steam buns with fried chicken, cucumber and scallions, unagi sauce, and sriracha aioli.

Two fluffy Chinese steam buns with smoked pork, pickled red onion, unagi sauce, and scallions.

Two fluffy Chinese steam buns with lobster, fresh corn, pea tendrils, and sriracha aioli.

Local favorite — Chad's Portuguese-style quahog with linguica; served in the shell with drawn butter and lemon.

A heaping pile of our crisp, freshly hand-cut onion rings, lightly battered and fried.

Fresh, fried calamari tossed with lemon juice, EVOO, banana peppers, garlic, shallots, roasted peppers, and basil. Lemon caper aioli on the side.

Lightly battered popcorn shrimp tossed in an Asian sweet chili sauce.

Crispy mozzarella sticks served with our fresh marinara.

On ice with lemon, cocktail sauce, mignonette.

Chilled jumbo shrimp with cocktail sauce and lemon.

Mixed greens, radish, carrots, heirloom cherry tomatoes, cucumbers, and red onion with your choice of dressing.

Crisp romaine tossed with parmesan, croutons, and Caesar dressing.

A colorful mix of crunchy cabbage, carrots, bell pepper, red onion, and peapods. Topped with mint, cilantro, and roasted peanuts; drizzled with a light vinaigrette.

Romaine and iceberg with red onion, feta, cucumber, kalamata olives, pepperoncini, and Greek dressing.

Simply a classic with American cheese, lettuce, tomato, onion, and pickle chips.

A crowd favorite with Vermont cheddar, chipotle aioli, applewood-smoked bacon, and smoky BBQ sauce.

Grilled or blackened mahi with lettuce, tomato, onion, and chipotle aioli on a toasted brioche roll.

Fresh North Atlantic cod, hand-breaded and golden fried.

A generous portion of sweet, tender whole-belly clams, hand-breaded and fried to perfection.

A generous portion of fresh scallops, hand-breaded and golden fried.

Jumbo shrimp, hand-breaded and golden fried.

Jumbo shrimp, scallops, cod, and clam bellies; hand-breaded and golden fried.

Lobster meat lightly dressed with mayo and celery, served on a toasted brioche roll.

Ahi tuna burger, pan-seared rare with lettuce, tomato, onion, wasabi mayo, and a soy demi-glace.

Albacore tuna mixed with celery and mayo; topped with your choice of cheese, served on your choice of bread.

Crispy fried flounder fillets with American cheese, lettuce, tomato, and onion. Served on a toasted brioche roll with our lemon caper aioli.

Slow-smoked pork shoulder piled high on a toasted brioche bun, topped with cheddar, pickled red onion, and pickle chips.

Fresh North Atlantic cod baked with lemon, butter, white wine, and topped with seasoned bread crumbs. Served with marinated heirloom tomatoes and mashed potatoes.

Hand-cut fresh swordfish, broiled or blackened, topped with chimichurri butter. Served with rice and sautéed green beans.

Atlantic salmon honey-mustard crusted and grilled. Served with herb mashed potatoes and grilled broccolini.

Black and white sesame-encrusted ahi tuna, pan-seared rare with wasabi mayo, soy demi-glace, Asian green beans, and rice.

Pan-seared scallops over pancetta and cream corn, finished with a cilantro-lime sauce and grilled asparagus.

Cucumber, avocado, edamame, radish, baby bell peppers, soy demi-glace, sriracha aioli. Served over your choice of grains or salad greens. Add: braised chicken thigh +$8 · ahi tuna +$8 · crispy tofu +$6.

Springy lo mein noodles, fresh stir-fried vegetables, finished with a light soy glaze and sesame seeds. For non-vegans, add chicken +$10 or shrimp +$14.

Slow-roasted, brined BBQ chicken leg quarter glazed in smoky house barbecue sauce, served with creamy house potato salad and sweet corn on the cob.

A Boathouse tradition — pan-seared scallops, shrimp, and lobster sautéed in a sun-dried tomato lobster cream sauce, tossed and served over penne.

Lightly breaded chicken topped with mozzarella and marinara. Served over penne.

Marinated steak tips, fire-grilled to your liking, served with mashed potatoes and grilled asparagus.