WEEKEND BRUNCH MENU
Saturday & Sunday, 10am to 4pm
LAUNCH
TOWERS
-
YACHT SETTER * 75 per person / min 2
CHEFS SELECTION -
CAPTAIN * / 125
4 EAST COAST OYSTERS
4 SHRIMP COCKTAIL
4 SNOW CRAB CLAWS
SMOKED FISH DIP & CEVICHE -
CREATE YOUR TOWER * / MKT
Select 3 or more to build a Tower
IMPERIAL OSETRA CAVIAR * / 1 oz 85
smoked fish boursin, classic accoutrement, blini
Order à la carte or create a Tower. All Towers served with grilled toast,za’atar lavash chips & house whipped butter with sea salt.
WEST COAST OYSTERS * / 1/2 dozen 29
ALASKAN KING CRAB 1/2 lb $55 / 1 lb $110
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
SHRIMP COCKTAIL 2 / 16
SMOKED FISH DIP / 18
boursin, za’atar lavash crisps
TUNA TACOS * 2 / 14
yellowfin tuna, mango-jicama relish, sweet soy
LOCAL FISH CEVICHE * / 22
coconut & ají amarillo sauce, fava emulsion, cilantro, tajín plantain chips
SET SAIL
SOUP OF THE DAY / 10
SCALLOP ESCARGOT / 19
bay scallop, herbed butter, parmesan crumbs
JUMBO MUSSELS & FRITES / 24
tomato fennel brodo, shoestring fries, grana padano, fines herbes
CRISP CALAMARI / 18
zucchini, calabrian chili, lemon tomato aioli
wilted kale, crispy garbanzo, fingerling potatoes, chorizo vinaigrette
JUMBO PERI-PERI SHRIMP / 28
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, reggiano parmesan
HEIRLOOM TOMATO SALAD / 16
fresh & cured tomatoes, pistachio, pickled shallot, smoked tomato powder, tomato vinaigrette, aged balsamic
CHOP SALAD / 16
blend of artisanal lettuce, fresh vegetables, chickpeas, queso fresco, crispy tortilla strips, cilantro honey vinaigrette
ADD TO SALADS:
chicken 11, shrimp 8 ea, salmon 14
CHARTED COURSE
AVOCADO TOAST * multigrain bread, grilled onion, poblano, two eggs, queso fresco, herb salad / 19
BACON & AGED CHEDDAR OMELET * caramelized onions, roasted pepper / 17
BOATYARD BENEDICT * hollandaise, canadian bacon, house-baked croissant / 18
THE HUDSON “BENEDICT” TOAST * poached eggs, rye, pastrami, thousand island, sauerkraut / 21
PAN-ROASTED SCOTTISH SALMON* confetti pearl couscous, almond chermoula, pomegranate seeds, basil, mint / 35
HANDS ON DECK
BOATYARD BURGER* brisket-short rib blend, vermont cheddar, bacon, grilled onion, tomato jam mayo, brioche bun / 19
CRISPY CHICKEN SANDWICH hot pickled peppers, adobo aioli, arugula, pickles, catalonian ciabatta / 19
FRESH FISH SANDWICH selection changes daily, vine ripe tomato, lettuce, sweet onion, mustard remoulade, brioche bun / 21
LOBSTER SALAD ROLL lemon caper remoulade, new england roll, onion rings / 34
MONACO EGG CROISSANT truffle & manchego scramble, chives, hollandaise / 21
DRY-AGED BURGER beef, cheddar & manchego, pickles, thick-cut bacon, caramelized onion, parmesan aioli / 28
FROM THE Wood-Fired Galley
SWORDFISH / 35
SCOTTISH SALMON * / 32
MAHI-MAHI / 34
SNAPPER / 39
BRANZINO / 39
FILET CENTER CUT 8 oz / 45
PETITE FILET 5 oz / 34
PORK TENDERLOIN / 34
NEW YORK STRIP 14 oz / 51
RIBEYE ENTRECÔTE 16 oz / 52
DRY AGED B/I KC STRIP 16 oz / 78
CITRUS BUTTER SAUCE
COGNAC AU POIVRE
STEAK SAUCE
ROQUEFORT BUTTER
BÉARNAISE
CHIMICHURRI
SIDES and Decadence
SIDES
GARLIC MASHED POTATOES / 9
BASMATI RICE / 9
PARMESAN FRIES / 12
TRUFFLE YUZU BRUSSEL SPROUTS / 12
DECADENCE
JUMBO PERI-PERI SHRIMP (2) / 18
OSCAR STYLE SNOW CRAB / 22
CAVIAR * BEURRE BLANC SAUCE / 25
