sweet onion, mustard remoulade, brioche bun 19boatyard.restaurant/by-menus/BY_Lunch_Web.pdf ·...
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LUNCH FRESH FISH SANDWICH Selection changes daily, vine ripe tomato,lettuce, sweet onion, mustard remoulade, brioche bun 19 MEDITERRANEAN CHICKEN roasted peppers, grilled onions, mozzarella, pesto, toasted sourdough 16 SHRIMP PO’ BOY fried shrimp, cole slaw, tomato, spicy remoulade, sourdough roll 18 TURKEY COBB slow roasted turkey breast, bacon, avocado, tomato, arugula, blue cheese ranch aioli, multigrain 15 BOATYARD BURGER * brisket-short rib blend, vermont cheddar, bacon, grilled onion, tomato jam mayo, focaccia bun 18 SANDWICHES served with your choice of side SHAREABLE SALADS BIMINI BREAD 6 honey butter TUNA TACOS * 20 yellowfin tuna, mango-jicama relish, sweet soy BRUSSELS SPROUTS 10 sweet chili, ginger, kimchee, kaffir lime, peanuts CONCH FRITTERS 11 bahamian style, mango-habanero dipping sauce CHARRED OCTOPUS 20 wilted kale, garbanzo, fingerling, chorizo vinaigrette CRISP CALAMARI 15 zucchini, calabrian chili, lemon tomato aioli QUESO FUNDIDO 11 chorizo, peppers, garlic, cumin, tortilla chips SOUP OF THE DAY MP Add Chicken 6, Shrimp 6, Mahi Mahi 12 POWER GREENS SALAD 14 ancient grains, charred pineapple, blueberry, spiced cashew, golden beet ricotta, citrus-honey dressing CAESAR 13 artisan romaine, prosciutto, provençal olives, garlic, reggiano parmesan TOMATO & MOZZARELLA 14 heirloom tomato, local mozzarella, roasted peppers, almonds, aged balsamic BOATYARD SALAD 16 mixed lettuces, sprouts, napa, roasted chicken, oranges, crispy wontons, onion, ginger vinaigrette HERB ROASTED B&E CHICKEN baby vegetable, mushrooms, swiss chard, pistou crème fraiche 25 TACO OF THE DAY selection changes daily, served with your choice of side 20 SPICE CRUSTED SALMON * cous cous, golden raisins, pistachios, ginger-cilantro yogurt sauce 27 GRILLED SCOTTISH SALMON SALAD * honey soy glaze, edamame, arugula, asian veggies, pickled shiitake, peanut drizzle, tahini soy vinaigrette 23 FAVORITES SIDES 6 GARLIC MASH MARINATED TOMATOES BLISTERED GREEN BEANS CAULIFLOWER FRENCH FRIES BOATYARD COLE SLAW PETITE SALAD BASMATI RICE WOOD BURNING GRILL WOOD-FIRED STEAKS * NEW YORK STRIP 14OZ 45 FILET CENTER CUT 8OZ 40 PETITE FILET 5OZ 30 FLAT IRON 8OZ 27 GRILLED SEAFOOD SCOTTISH SALMON * 26 SWORDFISH 29 MAHI-MAHI 31 SNAPPER 33 BOATYARD STEAK SAUCE CHIMICHURRI MAYTAG BLUE BUTTER LEMON HERB VINAIGRETTE CITRUS BUTTER SHIITAKE LEMONGRASS SAUCES 3 Executive Chef: Doug Riess | General Manager: Cindy Chaviano | www.Boatyard.Restaurant | @Boatyard_RestaurantFTL *Consuming raw or undercooked meat and seafood may increase your risk of foodborne illness. There is risk associated with consuming raw oysters. 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. If unsure of your risk, consult a physician. 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. Certain menu items may change due to current unforeseen food supply chain issues. We will do our best to notify you of any changes. • Cory Burlew: F/V Grims Revenge, Pompano Beach FL • Norm Welter: F/V Double Up, Miami FL • Bob Kane: F/V Janice Ann, East Coast Florida to the Carolinas • Abiu Gonzales: F/V Truday Ann, Tortugas & the Florida Keys • Captain Bob: F/V Captain W., Gulf of Mexico • John Peabody: F/V Janice Ann, Port Judith RI HOOK TO TABLE – WE PROVIDE THE FRESHEST SEAFOOD FROM OUR EAST COAST FISHERMEN: RAW BAR DAILY SELECTION OF OYSTER, JUMBO SHRIMP, CEVICHE
Transcript of sweet onion, mustard remoulade, brioche bun 19boatyard.restaurant/by-menus/BY_Lunch_Web.pdf ·...
LUNCH
FRESH FISH SANDWICH Selection changes daily, vine ripe tomato,lettuce,sweet onion, mustard remoulade, brioche bun 19
MEDITERRANEAN CHICKEN roasted peppers, grilled onions, mozzarella, pesto, toasted sourdough 16
SHRIMP PO’ BOY fried shrimp, cole slaw, tomato, spicy remoulade, sourdough roll 18
TURKEY COBB slow roasted turkey breast, bacon, avocado, tomato, arugula,blue cheese ranch aioli, multigrain 15
BOATYARD BURGER* brisket-short rib blend, vermont cheddar, bacon, grilled onion,tomato jam mayo, focaccia bun 18
SANDWICHES
served with your choice of side
SHAREABLE SALADSBIMINI BREAD 6 honey butter
TUNA TACOS* 20yellowfin tuna, mango-jicama relish, sweet soy
BRUSSELS SPROUTS 10sweet chili, ginger, kimchee, kaffir lime, peanuts
CONCH FRITTERS 11bahamian style,
mango-habanero dipping sauce
CHARRED OCTOPUS 20wilted kale, garbanzo, fingerling,
chorizo vinaigrette
CRISP CALAMARI 15zucchini, calabrian chili, lemon tomato aioli
QUESO FUNDIDO 11chorizo, peppers, garlic, cumin, tortilla chips
SOUP OF THE DAY MP
Add Chicken 6, Shrimp 6,Mahi Mahi 12
POWER GREENS SALAD 14ancient grains, charred pineapple,
blueberry, spiced cashew,golden beet ricotta, citrus-honey dressing
CAESAR 13artisan romaine, prosciutto,
provençal olives, garlic, reggiano parmesan
TOMATO & MOZZARELLA 14heirloom tomato, local mozzarella,
roasted peppers, almonds, aged balsamic
BOATYARD SALAD 16mixed lettuces, sprouts, napa,
roasted chicken, oranges, crispy wontons,onion, ginger vinaigrette
HERB ROASTED B&E CHICKEN baby vegetable, mushrooms, swiss chard, pistou crème fraiche 25TACO OF THE DAY selection changes daily, served with your choice of side 20
SPICE CRUSTED SALMON* cous cous, golden raisins, pistachios, ginger-cilantro yogurt sauce 27GRILLED SCOTTISH SALMON SALAD* honey soy glaze, edamame, arugula, asian veggies,
pickled shiitake, peanut drizzle, tahini soy vinaigrette 23
FAVORITES
SIDES 6GARLIC MASH
MARINATED TOMATOESBLISTERED GREEN BEANS
CAULIFLOWERFRENCH FRIES
BOATYARD COLE SLAWPETITE SALADBASMATI RICE
WOOD BURNING GRILL
WOOD-FIRED STEAKS*
NEW YORK STRIP 14OZ 45FILET CENTER CUT 8OZ 40
PETITE FILET 5OZ 30FLAT IRON 8OZ 27
GRILLED SEAFOOD SCOTTISH SALMON* 26
SWORDFISH 29MAHI-MAHI 31SNAPPER 33
BOATYARD STEAK SAUCECHIMICHURRI
MAYTAG BLUE BUTTER
LEMON HERB VINAIGRETTECITRUS BUTTER
SHIITAKE LEMONGRASS
SAUCES 3
Executive Chef: Doug Riess | General Manager: Cindy Chaviano | www.Boatyard.Restaurant | @Boatyard_RestaurantFTL*Consuming raw or undercooked meat and seafood may increase your risk of foodborne illness. There is risk associated with consuming raw oysters. 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. If unsure of your risk, consult a physician.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.
Certain menu items may change due to current unforeseen food supply chain issues. We will do our best to notify you of any changes.
• Cory Burlew: F/V Grims Revenge, Pompano Beach FL • Norm Welter: F/V Double Up, Miami FL• Bob Kane: F/V Janice Ann, East Coast Florida to the Carolinas
• Abiu Gonzales: F/V Truday Ann, Tortugas & the Florida Keys• Captain Bob: F/V Captain W., Gulf of Mexico • John Peabody: F/V Janice Ann, Port Judith RI
HOOK TO TABLE – WE PROVIDE THE FRESHEST SEAFOOD FROM OUR EAST COAST FISHERMEN:
RAWBARDAILY
SELECTIONOF OYSTER,
JUMBOSHRIMP,CEVICHE
DRINKS
PINOT GRIGIO/PINOT GRIS G / B Barone Fini 10/36Maso Canali 11/40Attems 12/44Livio Felluga 48Archery Summitt 64
SAUVIGNON BLANCFerrari-Carano Fume Blanc 10/36Kim Crawford 11/40Peaks & Valleys 44Sancerre, Sauvion 62Cloudy Bay 72Black Stallion 54
CHARDONNAYCambria, Katherine’s Vineyard 9/32Joel Gott “Unoaked” 10/36Sonoma Cutrer 14/49Ramey 18/66Neyers 304 54Bouchard Aîné et Fils 58Stag’s Leap Wine Cellars “Karia” 59Jordan 72Rombauer 75Rodney Strong, Reserve 80La Crema, Kelli Ann Vineyard 95
OTHER WHITESRiesling, Essence 10/36Moncalvina, Moscato D’Asti 9/36Moscato, Terra d’Oro 10/38Sauvignon Blanc Blend,“The Whip” 13/48Pine Ridge, Chenin Blanc-Viognier 36White Blend, Bodegas Ostatu 12/44Albarino, Lagar de Bouza 42Vermentino, Poggio al Tesoro 48Riesling, Schloss Johannisberg 62
ROSÉMeiomi 10/36Maison Belle Claire 12/44La Gordonne 13/48Tenet Le Fervent 49Miraval 58
BUBBLESITALY & CALIFORNIARuffino (Prosecco) split 8Ruffino Rosé (Prosecco) split 10Domaine Chandon split 14Ruffino (Prosecco) 33Mionetto Rosé (Prosecco) 38CHAMPAGNEMoët Impérial Brut split 30Perrier-Jouët Grand Brut 75Veuve Clicquot Brut 110Perrier-Jouët Belle Epoque 260Dom Pérignon Brut 300Bollinger “Special Cuvée” 170Veuve Clicquot Rosé 140Billecart-Salmon Rosé 155Perrier-Jouët Belle Epoque Rosé 420
PINOT NOIRCarmel Road 11/44La Crema 12/44Maison Roy “Petite Incline” 18/68Bravium 65Patz & Hall 75Ponzi 88Laetitia Estate Reserve 83The Calling “Dutton Ranch” 72Belle Glos “Dairyman” 95
MERLOT G / BSkyfall 10/36Alexander Valley Vineyards 12/44Château Viaud Lalande 15/56Matanzas Creek 60Château Lyonnat 68Northstar 88
CABERNET SAUVIGNON& CABERNET BLENDWente 12/44Simi 15/56Arrowwood 16/58Napa Cellars 18/69Bellacosa 53Blue Rock “Baby Blue” 57Cabernet Sauvignon, Black Stallion 72Cabernet Sauvignon, Hess Allomi 75Silverado 82Domaine de Saint-Guirons 85Freemark Abbey 90Stags’ Leap Cabernet 95
OTHER REDSBlend, Intrinsic 12/44Blend, Girard Artistry 75Malbec, Zorzal 13/48Sangiovese Blend, Villa Antinori 56Blend, Rodney Strong Symmetry CA 85Tempranillo, Conde de Siruela 50Malbec, Bodegas Alpasion 40Zinfandel, Turley “Juvenile” 65Zinfandel, Saldo by Prisoner 70Shiraz, Powell and Son 85
RESERVEOREGONPinot Noir, Domaine Serene “Yamhill Cuvée” 115CALIFORNIAChardonnay, Far Niente 105Chardonnay, Staglin “Estate” 145Pinot Noir, Wild Horse 125 Pinot Noir, Brewer-Clifton 140Merlot, Duckhorn 110Merlot, Pride Mountain Vineyards 145Merlot, La Jota 150Cabernet Sauvignon, Robert Mondavi Oakville 110Cabernet Sauvignon, Jordan 110Cabernet Sauvignon, Col Solare 110Cabernet Sauvignon, Stags Leap “Artemis” 120Cabernet Sauvignon, Anakota 240Cabernet Sauvignon, Groth Reserve 295Cabernet Blend, Quintessa 225Cabernet Sauvignon, Josep Phelps “Insignia” 400Cabernet Blend, Opus One 499FRANCEChardonnay, Climat Les Crays, Bret Brothers 105Chardonnay, Louis Carillon 130Grenache Blend, E. Guigal 125Pinot Noir, Gevrey-Chambertin, Domaine René LeClerc 150Bordeaux, Château Lassegue, Grand Cru 100ITALYNebbiolo, Pio Cesare 145Brunello,“Val Di Suga” 145Sangiovese Blend, Luce 240
SHIP-FACEDSHELLEY
PITCHER 44Grey Goose Vodka,
Homemade Lemonade,Fresh Strawberries,
Cucumber
HAND-CRAFTEDCOCKTAILS 12
FILTHY COSMOCrop Meyer Lemon Vodka,
White Cranberry, Filthy Cherries
MANHATTAN FASHIONRedemption Whiskey, Carpano Antico,
Luxardo, Nonino Apertivo, Bitters
SUN KISSEDKetel One Vodka, Aperol, St. Germain,
Fresh Orange
MINTY MELONAbsolut Grapefruit Vodka, Jalapeño,
Watermelon, Mint
DALY PALMER MULEMisunderstood Ginger Whiskey, Passionfruit
Tea, Lemon, Ginger Beer
BERRY FLYGrey Goose, Creme Yvette,
St. Germain, Cointreau, Lime
BUBBLES & BLOSSOMS MOJITOBacardi Rum, Lavender,
Fresh Lime, Gambino Prosecco
MANGO STRUTSandy Feet Rum, Veza Sur Mangolandia,
Mango, Lime, Cilantro, Jalapeño,Chili-Lime Rim
COCO 3-WAYMakers Mark, Coco Lopez,
Coconut Water, Mint Simple,Coconut Rim
LIFE’S A PEACHKetel One Peach, Southern Comfort,
White Peach, Lime, Gambino Prosecco
MOCKTAILS 6Add Svedka Vodka 6
BLACKBERRY MINT TEABlackberries, Mint,
Passion Fruit Iced Tea
PEACH FIZZPeach, Lime,
and Lemonade
