WEEKEND BRUNCH MENU

Saturday & Sunday, 10am to 3:30pm

LAUNCH

TOWERS

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

ALASKAN KING CRAB 1/2 lb $55 / 1 lb $110

SNOW CRAB CLAWS / 1/2 dozen 24
lime & tajĂ­n 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 FISH DIP / 18
boursin, za’atar lavash crisps

TUNA TACOS * 2 / 14
yellowfin tuna, mango-jicama relish, sweet soy

LOCAL FISH CEVICHE * / 22
coconut & ajĂ­ amarillo sauce, fava emulsion, cilantro, tajĂ­n plantain chips

SET SAIL

BIMINI BREAD / 8

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
WOOD-CHARRED OCTOPUS / 22
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

STEAK* AND EGGS * petite ny steak, truffle scramble eggs, croissant toast, hollandaise sauce / 32

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

LEMON PARMESAN COD spinach, grilled tomatoes, pine nuts, smoked trout roe, fines herbes butter sauce / 34

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

SEAFOOD

SWORDFISH / 35

SCOTTISH SALMON * / 32

MAHI-MAHI / 34

SNAPPER / 39

BRANZINO / 39

STEAKS *

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

SAUCES / 5

 

CITRUS BUTTER SAUCE

COGNAC AU POIVRE

STEAK SAUCE

ROQUEFORT BUTTER

BÉARNAISE

CHIMICHURRI

SIDES and Decadence

SIDES

CAESAR * / 9

GARLIC MASHED POTATOES / 9

BASMATI RICE / 9

GRILLED ASPARAGUS / 9

PARMESAN FRIES
/ 12

TRUFFLE YUZU BRUSSEL SPROUTS / 12

DECADENCE

LOBSTER TAIL 6 oz / 36

JUMBO PERI-PERI SHRIMP (2) / 18

OSCAR STYLE SNOW CRAB / 22

CAVIAR * BEURRE BLANC SAUCE / 25

BUBBLES, and BLOODIES

BOTTOMLESS

BUBBLES, BIG BOTTLES and ROSÉ