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STARTERS

BIMINI BREAD 5

honey butter

CHOCOLATE CHERRY BANANA BREAD 6

TUNA TACOS* 18

yellowfin tuna, mango-jicama relish, sweet soy

CALAMARI 14

lightly breaded, shishitos, peppadews,
roasted tomato sauce, lemon-paprika aioli

CONCH FRITTERS 10

bahamian style, mango habanero dipping sauce

CHARRED OCTOPUS 19

kale, garbanzo, fingerling, chorizo vinaigrette

BRUSSELS SPROUTS 10

sweet chili, ginger, kimchee, kaffir lime,
bonita flakes, peanuts

TROPICAL FRUIT PLATTER 14

mango, papaya, pineapple, star fruit,
passionfruit chantilly, cottage cheese,
coconut glaze

SALADS

TUSCAN KALE 13

quinoa, red grapes, spiced pecan, asiago, lemon vinaigrette

TOMATO & MOZZARELLA 14

heirloom tomato, local mozarella, roasted peppers, almonds

BOATYARD SALAD 16

mixed lettuces, sprouts, napa, roasted chicken,
oranges, crispy wontons, onion, ginger vinaigrette

GRILLED SCOTTISH SALMON 22

baby spinach, lemon-dill-yogurt dressing, cucumbers,
pickled onions, feta, olives

UNLIMITED
BLOODY MARY,
BELLINI, & MIMOSA
create your own
25

OMELET STATION

CAGE FREE EGGS

choice of: spinach, mushrooms, smoked salmon, swiss, cheddar, feta,
peppers, bacon, caramelized onion, smoked ham, tomato, kale, roasted chicken
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BENEDICT BAR

choice of: english muffin or homeade biscuit
CLASSIC: canadian bacon, poached eggs, hollandaise sauce
CRAB: mini crab cakes, poached eggs, chipotle hollandaise sauce
SALMON: dawson creek smoked salmon, poached eggs, dill crema

served until 4pm

FAVORITES

STEAK AND EGGS steak, au poivre, eggs-spinach-goat cheese torte
BUTTERMILK WAFFLES sour cherry, kirsch syrup, pecans, marscapone chantilly
SHRIMP & GRITS New Orleans style barbeque sauce, nueske’s bacon, Vermont white cheddar grits
GREEK YOGURT homemade granola, seasonal berries, honey
SMOKED SALMON & BAGEL PLATTER whipped cream cheese, vine ripe tomato,
sweet onion, capers, cucumber, everything bagel
HUEVOS RANCHEROS refried black beans, tomatillo mole, tortilla, chorizo, pico de gallo, avocado salsa, fried eggs
HUDSON’S SEAFOOD MAC & CHEESE shrimp, crab, bay scallops, gouda, corn, lobster cream sauce

SANDWICHES

(Served with french fries or cole slaw)

BOATYARD BURGER brisket short rib blend, vermont cheddar, bacon, grilled onion, tomato jam mayo
MEDITERRANEAN CHICKEN piquillo peppers, grilled onions, mozzarella, pesto, toasted ciabatta
FRESH FISH SANDWICH selection changes daily, vine ripe tomato, lettuce, sweet onion, lemon herb aioli, brioche bun
SHRIMP ROLL chilled shrimp, avocado, mango, citrus mayo, brioche bun
TACO OF THE DAY selection changes daily, served with your choice of a side

SIDES

NUESKE’S BACON
COUNTRY SAUSAGE

CREAMY CHEDDAR GRITS
ROSEMARY POTATO HASH

FRENCH FRIES
MIXED FRUIT

COLE SLAW
MARINATED HEIRLOOM TOMATO

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HOOK TO TABLE

We provide the freshest seafood from our East Coast fishermen:
Cory Burlew – F/V Grims Revenge – Pompano Beach FL • Norm Welter – F/V Double Up – Miami FL
Bob Kane – F/V Janice Ann – East Coast Florida to the Carolinas • Abiu Gonzales – F/V Truday Ann – Tortugas and the Florida Keys
Captain Bob – F/V Captain W. – Gulf of Mexico • John Peabody – F/V Janice Ann – Port Judith RI
F/V – Fishing Vessel

The Restaurant People have taken the “No Straw Pledge” to help eliminate the introduction of plastics into the world’s oceans which can harm sea life.

*Consuming raw or undercooked meat and seafood may increase your risk of foodborne illness. There is risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach, or blood, or
have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
Please notify us of any food allergies.18% gratuity added for parties of 5 or more.
We are Gluten Free Friendly, Please ask your server.
Executive Chef: Doug Riess General Manager: Rick Lopez www.boatyard.restaurant

WINES BY THE GLASS

*Please ask your server/bartender regarding
our red and white house selections.

BUBBLES

Prosecco / Zonin / Veneto, Italy 10 split
Sparkling/ Domaine Chandon / California 14 split
Champagne / Moet Imperial Brut 30 split

WHITES

Pinot Grigio / Maso Canali / Trentino, Italy 10
Pinot Grigio / Attems / Frugilia Venezia, Italy 12
Fume Blanc / Ferrari Carano / Sonoma, CA 10
Sauvignon Blanc / Kim Crawford / Marlborough, New Zealand 11
Chardonnay / William Hill / Central Coast, CA 9
Chardonnay / Joel Gott “Unoaked” / Napa, CA 10
Chardonnay / Sonoma Cutrer / Russian River, CA 14
Chardonnay / Ramey / Sonoma, CA 18
Riesling / Pierre Sparr / Alsace, France 10
Moscato / BV / California 7
Blend / “The Whip” / Livermore Valley, CA 13
Rose / Moulin de Gassac / Languedoc, France 8
Rose / La Gordonne / Provence, France 12

REDS

Pinot Noir / Carmel Road / Monterey, CA 10
Pinot Noir / La Crema / Monterey, CA 12
Merlot / Skyfall / Columbia Valley, Washington 9
Merlot / Alexander Valley Vineyards / Sonoma, CA 12
Cabernet / Broadside / Paso Robles, CA 10
Cabernet / Hess “Allomi” / Napa, CA 15
Cabernet / Stags’ Leap / Napa, CA 18
Blend / Pendulum / Columbia Valley, WA 12
Malbec / Don Miguel Gascon / Mendoza, Argentina 9

Ship-Faced Shelley Pitcher 44

Fresh Strawberries, Cucumber,
Homemade Lemonade, Stoli Vodka

HAND CRAFTED COCKTAILS 12

Filthy Cosmo

Stoli Citrus, White Cranberry, Filthy Cherries

Yachtsman

High West American Prairie, Lillet Blanc, Orange Bitters

Sun Kissed

Ketel One, Aperol, St. Germain, Fresh Orange

Minty Melon

Svedka Grapefruit Jalapeno, Watermelon, Mint

Monaco Mule

Woodford Reserve, Vermouth, Stoli Ginger Beer

Manzarita

Herradura Tequila, Apple Juice,
Fresh Lemon and Lime, Agave

Bubbles & Blossoms Mojito

Flor de Caña, Sparkling Wine, Lavender, Fresh lime

Gin Fizz

Hendrick’s, Ginger Ale, Mint, Peppercorn

Mile Marker

Titos Vodka, Creamy Housemade Key Lime, Fresh Juices

Mocktails 6

Add New Amsterdam Vodka 6

Blackberry Mint Tea

Blackberries, Mint, Passion Fruit Iced Tea

Peach Fizz

Peach, Lime, and Lemonade


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