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VEGAN OPTIONS

TO BEGIN

HEIRLOOM TOMATOES

roasted red & yellow peppers, aged balsamic, extra virgin olive oil, torn basil, almonds

ROASTED BEETS

red & yellow beets, shaved fennel, wild cress salad, mustard-horseradish vinaigrette

CRISPY TACO

mango-jicama relish, kecap manis, wakame, cilantro

ENTREE

COUS COUS WITH RAISINS

butternut squash, roasted cauliflower, Pomegranate molasses, pistachio

BROCCOLINI WITH TOMATO RUSTICA SAUCE

roasted wild mushroom, saffron valencia rice

WARM QUINOA

wilted kale, fingerling potatoes, shallots roasted corn relish, sliced avocado, lemon oil

DESSERTS

MANGO SORBET

RASPBERRY SORBET

FRESH SEASONAL BERRIES

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.

Please notify us of any food allergies.18% gratuity added for parties of 5 or more. We are Gluten Free Friendly, Please ask your servers.

Executive Chef: Doug Riess General Manager: Rick Lopez www.boatyard.restaurant @Boatyard_RestaurantFTL


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