BHBI_Dinner 04.14.10
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Transcript of BHBI_Dinner 04.14.10
Simply Fresh Seafood
A B I
Served with your choice of two sides (listed on next page) or a house salad
14 oz. Ribeye - 28.95
9 oz. Filet Mignon - 28.95
Chicken Breast - 16.95 (Blackened with blue cheese, add 2)
Roasted Corn and Crab Soupfresh blue crab • roasted corn • andouille sausage
6.95
Caesar Saladcrisp romaine lettuce • shaved parmesan cheese
seasoned croutons7.95
(with grilled chicken, add 6 • with fried shrimp, scallops or oysters, add 7)
Hazelnut Fried Briemixed greens • strawberries • grapes • toasted hazelnuts
champagne vinaigrette9.95
Boathouse Saladmixed greens • cucumbers • carrots • red onions • tomatoes
6.95(with grilled chicken, add 6 • with fried shrimp, scallops
or oysters, add 7)
Spinach Saladtomatoes • candied pecans • fried goat cheese • country ham
port vinaigrette 7.95
(with grilled chicken, add 6 • with fried shrimp, add 7)
Wedge of Icebergavocado • tomatoes • bacon • blue cheese dressing
7.95
Choice of Salad DressingBalsamic Vinaigrette • Sun Dried Tomato Herb Vinaigrette
Honey Mustard • Blue Cheese • Ranch
Crispy Fried Calamarihousemade marinara sauce
7.95
Sesame Seared Rare Tunaseaweed salad • spicy yuzu vinaigrette
11.95
Fried Green Tomatoeshousemade pimento cheese • chow chow
7.95
Toby’s Breach Inlet Littleneck Clamsbacon • tomato • spinach ragout
8.95
Prince Edward Island Musselswhite wine • garlic • tomatoes • fresh herbs
8.95
Fried Oysters or Shrimpsmoked jalapeño mayonnaise • cocktail sauce
choose one 8.95 • enjoy both 9.95
Crab Frittersmild green Tabasco™ sauce
9.95
Low Country Egg Roll andouille • chicken • collards • shrimp
7.95
Appetizers
Soups & Salads
Chef’s Specialties
Pan Roasted Sea Scallopsparmesan risotto • prosciutto • asparagus
lemon rosemary vinaigrette26.95
Parmesan Crusted Tilapiapan seared in brown butter • capers • lemon
roma tomatoes • choice of two sides23.95
Pecan Crusted Chickenmashed potatoes • collard greens • maple bbq sauce
22.95
Grilled Specialties
Pasta
Fettuccini with Fresh Seafoodshrimp • scallops • fresh seasonal ish • wild mushrooms
garlic • fresh herbs • chardonnay cream sauce17.95
Toby’s Clam Pastalinguini • littleneck clams • house cured bacon • tomatoes
spinach ragout18.95
Linguini Primaverasautéed sweet bell peppers • red onions • spinach
wild mushrooms • tomato sauce15.95
(with grilled chicken, add 6 • with sautéed shrimp, add 7)
Linguini with Musselstomatoes • garlic • lemon • butter
18.95
Available With Any Entrée
Fried Oysters, Shrimp or Scallops - 8.95
Boathouse Crab Cake - 10.95
Butter-Poached Lobster Tails -MARKET PRICE
Add-Ons
FISH BOARD1. Choose a Fish From the Daily Selection, Above
2. Choose a Preparation Style, Below3. Choose Two Sides or a House Salad
Preparation Options:Simply Grilled with Choice of Sauce
Tarragon Butter • Sun Dried Tomato Vinaigrette Dijon Glaze • Lemon Basil Aioli
Sesame Seared with Hoisin Glaze
Blackened with Tomato Relish
Simply Fried
Thyme Roasted
SidesAdditional Sides - 2.95 each
Boathouse Blue Cheese ColeslawRed Rice with Smoked Sausage
Mashed Potatoes Stone Ground Grits
“Best Ever” Collard GreensVegetable of the Day
Stewed Tomatoes and Okra
Additional Gourmet Sides - 4.95 eachWith Entree - 2.50
Smoked Gouda Mac and CheeseSteamed Asparagus with Tarragon Butter
THE OARS DENOTE BOATHOUSE STAFF FAVORITES
20% gratuity will be added to parties of 8 or more. The Boathouse at Breach Inlet is a non-smoking facility. Due to the nature of preparation of fresh seafood, we cannot guarantee that our food will be free from shell fragments.
Chef’s Nightly SpecialsServed with your choice of two sides
(except Shrimp & Grits)
Spicy Shrimp and Gritsour stone-ground grits • shrimp • sweet bell peppers
onions • andouille sausage • roma tomatoes mild green Tabasco™ sauce
20.95
Boathouse Crab Cakesjumbo lump crab cakes • mild green Tabasco™ sauce
fried onions 22.95
Sirloin and Crab Cakecenter-cut certi ied angus 6 oz. sirloin
jumbo lump crab cake • mild green Tabasco™ sauce fried onions
27.95 (substitute a 6 oz. certified angus filet, add 6)
Fried Seafoodoysters • scallops • shrimp
choose: one 17.95 • two 18.95 • three 19.95
Chef’s Broiled Seafood Combinationlobster • shrimp • scallops • seasonal ish
inished with sea salt and tarragon butter26.95
Sirloin and Lobstercenter-cut 6 oz. certi ied angus sirloin
butter-poached lobster tails29.95
(substitute a 6 oz. certified angus filet, add 6)
Lobster and Crab Cakebutter-poached lobster tails • jumbo lump crab cake
mild green Tabasco™ sauce • fried onions27.95
Butter-Poached Lobster Tailslemon • drawn butter
MARKET PRICE
Boathouse Favorites
The Boathouse at Breach Inlet is a Platinum Partner and 2007 Partner of the Year of the Sustainable Seafood Initiative
The goal of the Sustainable Seafood Initiative is to promote the conservation of ishery resources and the use of locally and domestically caught seafood in restaurants. Sustainable seafood refers to ish that are caught or farmed with consideration for the long-term viability of individual marine species and for the oceans’ ecological balance as a whole.
Long Isle of Palms Iced Tea - 10Stolichnaya • Tanqueray • Bacardi • Jose Cuervo Gold
Housemade Sour Mix • Coca Cola
Boathouse Margarita - 12Petrón Silver • Cointreau • Housemade Sour Mix
Orange Juice • Sprite
Sex on the Breach - 9Stolichnaya • Peach Schnapps • Midori
Pineapple Juice • Orange Juice
Caribbean Colada - 9Stolichnaya Vanil • Malibu Rum • Pineapple Juice
Sulli’s Raspberry Lemonade - 9Stolichnaya Vanil • Stolichnaya Razberi
Housemade Sour Mix • Cranberry Juice • Sprite
Chocolate Dream - 10Stolichnaya Vanil • Godiva Chocolate • Bailey’s
Cream • Hershey’s Syrup
Wake Up Call - 10Kahlúa Coffee Liqueur • Double Espresso Vodka • Bailey’s
Sunset Martini - 10 Grey Goose L’Orange • Cointreau • Orange Juice
Pineapple Juice • Grenadine
Boat Breeze - 9Malibu • Myer’s Dark Rum • Pineapple Juice
Orange Juice • Grenadine
Cocktails
Single MaltThe Glenlivet 12 year • Glen iddich 15 year
Macallan 12 year • Oban 14 year • Glenmorangie 10 year
Blended ScotchChivas Regal 12 year
Small Batch BourbonWoodford Reserve • Basil Hayden • Knob Creek
Russell’s Reserve • Booker’s
CognacCourvoisier VS • Hennessey VS
After Dinner
About The Boathouse
The structure now known as “The Boathouse at Breach Inlet” was originally a ramshackle bait shop on the Southeast corner of Isle of Palms overlooking the water. The transformation to its current state began in 1996 with a team of talented specialists, including master craftsmen, boatbuilders, artists and many other individuals with unique talents. They pulled their collective creative forces together to build a restaurant that is truly one of a kind. The restaurant’s interior and exterior were designed to re lect an understated, Low Country beach style structure with a blend of authentic nautical features indigenous to the area. Many of these nautical items were taken directly from hand built wooden boats, from right here in South Carolina to as far away as Maine.
The Boathouse at Breach Inlet introduced a new concept to the menu when they opened in 1997. They gave guests the opportunity to choose from up to half a dozen types of the freshest ish to be found, and they could choose from an equal number of preparation styles. Some immediate favorites were blackened, tarragon butter and pesto. The restaurant also offered diners the choice of up to
ive different sides daily; these included their “best ever” collards or their original creation, blue cheese coleslaw. The idea was a golden one; the blue cheese coleslaw was divine, and the restaurant soon became known by locals and tourists alike as the best spot for waterfront dining in Charleston! The current offerings are better than ever with a passionate, close knit crew running the kitchen. In addition to all of the standard Boathouse favorites, Breach Inlet has recently added an outdoor raw bar with breathtaking views of the Intercoastal Waterway, which is also available for private dining.
Ask About OurUpcoming
Beer and Wine Dinners!
Join us for Sunday Brunch
Sundays, 11 am to 2 pm