DINNER MENU

Savor a Waterfront Dinner in Fort Lauderdale with Fresh Seafood

Indulge in a seafood dinner or chef-crafted dishes while enjoying breathtaking views at one of the premier spots for dinner on the water Fort Lauderdale has to offer. Whether you’re planning a romantic evening, a night out with friends, or a memorable boat dinner in Fort Lauderdale, Boatyard delivers exceptional flavors and a warm, waterfront ambiance.

Dinner Hours:

Monday – Wednesday: 4pm – 10pm
Thursday – Saturday: 4pm – 11pm
Sunday: 4pm – 10pm

Book your dinner at Boatyard today and enjoy an exceptional Fort Lauderdale dining experience.

LAUNCH

Starters, Seafood Towers & Oysters

Start your dinner in Fort Lauderdale with light, flavorful seafood bites. From fresh salads to small plates crafted for sharing, these starters set the tone for a memorable waterfront dinner. Perfect for pairing with cocktails while taking in the Intracoastal views.

TOWERS

CAPTAIN* / 125

LOBSTER TAIL
6 EAST COAST OYSTERS
6 MUSSELS
6 SNOW CRAB CLAWS
6 CLAMS
4 SHRIMP COCKTAIL
SMOKED FISH DIP & CEVICHE

CREATE YOUR TOWER* / MKT

Select 3 or more to build a Tower

ANTONIUS SIBERIAN CAVIAR* 1 oz / $95

buckwheat blini, capers, onions, crème fraiche, egg whites, egg yolks, chives

Order à la carte or create a Tower. All Towers served with grilled toast,za’atar lavash chips & house whipped butter with sea salt.

EAST COAST OYSTERS* / 1/2 dozen 23

WEST COAST OYSTERS* / 1/2 dozen 29

SNOW CRAB CLAWS / 1/2 dozen 24
lime & tajín aioli

LITTLENECK CLAMS / 1/2 dozen 11
biarritz herb emulsion

MUSSELS / 1/2 dozen 8
criollo relish, nikkei sauce

LOBSTER TAIL COCKTAIL / 36

SHRIMP COCKTAIL 2 / 16

SMOKED KING FISH DIP / 18

lavash crackers, cucumbers, carrots, hot peppers

TUNA TACOS * 2 / 14

yellowfin tuna, mango-jicama relish, sweet soy

TROPICAL CEVICHE * / 22

mango, jicama, ají amarillo leche de tigre, plantain chips

SET SAIL

Shareable Plates, Light Entrées & Salads

Elevate your dinner in Fort Lauderdale with a selection of shareable plates and light entrées crafted to highlight fresh, coastal flavors. Perfect for enjoying with friends or as a first course, these dishes enhance your dinner on the water Fort Lauderdale experience and set the tone for the evening ahead.

BIMINI BREAD / 8

NEW ENGLAND CLAM CHOWDER / 14

SCALLOP ESCARGOT / 19
bay scallop, herbed butter, parmesan crumbs

WHOLE-ROASTED CAULIFLOWER / 16
parmesan crust, cilantro tahini, pickled radish, dukkah, pomegranate seeds, mint

CRISP CALAMARI / 18
zucchini, calabrian chili, lemon tomato aioli

WOOD-CHARRED OCTOPUS / 22
wilted kale, crispy garbanzo, fingerling potatoes, chorizo vinaigrette

WAGYU CARPACCIO* / 26
osetra caviar, snow crab, black truffle emulsion, pickled onion

PERI-PERI SHRIMP / 21
peri-peri butter sauce, herbs salad, pickled shallots, grilled toast

ARTICHOKE “CHOPS” / 18
fire-roasted artichoke heart, mozzarella stracciatella, mustard seed, dill, lemon oil, grilled toast

CAESAR* / 15
artisan romaine, prosciutto, provençal olives, tomato, garlic croutons, reggiano parmesan

HORIATIKI SALAD / 16
cucumber, onion, tomatoes, kalamata olives, french feta cheese, red wine vinaigrette, herb oil

CHOP SALAD / 16
blend of artisanal lettuce, fresh vegetables, chickpeas, queso fresco, crispy tortilla strips, cilantro honey vinaigrette

ADD TO SALADS:
chicken 11, shrimp 12, salmon 14, octopus 16

CHARTED COURSE

Fresh Fish, Pasta & Steak Entrées

Follow a Charted Course through hearty entrees and coastal favorites. From perfectly grilled fish to succulent meats, this menu highlights the flavors of the sea and the land, ensuring a standout seafood dinner in Fort Lauderdale.

PAN-ROASTED SCOTTISH SALMON* confetti pearl couscous, almond chermoula, pomegranate seeds, basil, mint / 35

FLORIDA PAELLA shrimp, clams, mussels, calamari, local fish, saffron rice, house-made chorizo / 45

GROUPER PICCATA wilted spinach, cured tomato, caper berries, lemon chardonnay butter, fingerling potatoes / 46

SHOYU GLAZED SEA BASS forbidden rice pilaf, edamame purée, bok choy, shiitake mushroom, miso dashi nage / 49

DRY-AGED BRANZINO FILET grilled, lemon potatoes, oil cured tomatoes, olive dust, feta, herb salad, lemon oil / 42

SURF N’ TURF FILET petite filet, jumbo shrimp, mashed potatoes, cured tomatoes, au poivre sauce, beurre marinière / 54

LOBSTER FRA DIAVOLO spicy tomato sauce, pappardelle pasta, garlic breadcrumbs / 58

CRISPY WHOLE SNAPPER herbed basmati, sauce “al ajillo”, charred citrus, maldon salt / 59

WAGYU BUCATINI BOLOGNESE beef & san marzano tomato ragout, mozzarella burrata / 29

PERUVIAN CHICKEN FRITES half chicken, anticucho marinade, frites, house salad, spicy cilantro sauce / 30

ADMIRALS’ DRY-AGED STEAKS
All served with maitre d’ butter, watercress, and finished with maldon salt

RIBEYE CAP “CALOTE” 10 oz • 7-day koji aged / 78

RIBEYE “COWBOY” 22 oz • 14-day whiskey aged / 85

RIBEYE “COTE DE BOEUF” 30 oz • 14-day whiskey aged / 125

FROM THE Wood-Fired Galley

Seafood & Steaks

Savor bold, smoky flavors from our Wood-Fired Galley, where artisanal techniques meet fresh ingredients. Ideal for anyone looking for a standout dinner on the water experience in Fort Lauderdale, these dishes pair beautifully with our curated wine and cocktail selections.

SEAFOOD

SWORDFISH / 35
SCOTTISH SALMON* / 32
MAHI-MAHI / 34
SNAPPER / 39
BRANZINO / 39

STEAKS*

FILET CENTER CUT 8 oz / 50
PETITE FILET 5 oz / 34
NEW YORK STRIP 14 oz / 51
RIBEYE ENTRECÔTE 16 oz / 69

SAUCES / 5

CITRUS BUTTER SAUCE
COGNAC AU POIVRE
SAFFRON-LEMON NAGE
STEAK SAUCE
ROQUEFORT BUTTER
BÉARNAISE
CHIMICHURRI
MARINIÈRE BUTTER SAUCE

SIDES and Decadence

Complete your Fort Lauderdale dinner with indulgent sides. Every element is designed to enhance your waterfront dining Fort Lauderdale experience.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Please notify us of any food allergies. 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. We are gluten-free friendly. Please ask your servers. An 18% automatic service operations charge will be added to parties of 5 or more and is paid to service staff.