Boathouse Bistro Open Tuesday 11:30-9pm

Tue, 08/04/2020 - 3:45am

Open for 
In House Dining
&

Bistro To Go!
CURB SIDE PICK UP
available ALL Summer

Hours of Operation

Sunday 11:30-9pm
Monday 11:30-9pm
Tuesday 11:30-9pm
Wednesday-Closed
Thursday-Closed
Friday 11:30-10
Saturday 11:30-10


207-633-0400
12 The By-Way
Boothbay Harbor

Boat House Bistro Website
Boat House Bistro Facebook

Gift cards available in any denominations!

Please be patient with some of the changes we have implemented due to our present circumstances, with persistence from all of us, we will soon get back to the norm we all are missing dearly.

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Cold Tapas

SELECT DAMARISCOTTA OYSTER
Served with an orange shallot mignonette - 3.50 each

BURRATA & ORANGE PISTACHIO MARMALADE
Fresh burrata, crostini and orange pistachio marmalade - 12

HUMMUS & GARDEN VEGETABLES
Hummus, fresh garden veggies and Naan bread - 10

GOAT CHEESE TART WITH SMOKED SALMON
Warm goat cheese, arugula, smoked salmon, caramelized onions, caper berries – 12

*Consuming raw or undercooked meats, poultry, fish, seafood, shellfish, oysters or eggs may increase your risk of food borne illness, especially if you have certain medical conditions

 

HOT TAPAS

SHRIMP & GRITS
Shrimp, bacon, peppers, garlic, scallions, white wine, Cajun seasoning, Gruyere cheese grits - 15

FRIED OYSTER
Crispy fried oyster, warm vichyssoise, topped with truffle pearls - 4 each (minimum order of three)

BLUEBERRY SCALLOPS
Pan-seared scallops served in a pool of ginger blueberry sauce - 15

CRISPY FRIED CALAMARI
Calamari, buttermilk, breading, pink lemonade chili dipping sauce - 12

MOJITO GINGER WINGS
Fried chicken wings, spicy mojito sauce, mint infused pickled carrots and cucumbers - 12

BAKED BRIE
Brie cheese, puff pastry, arugula, pomegranate sauce, pomegranate honey - 14

POLENTA AND MUSHROOM
Cheesy pan-fried polenta, truffle infused mushrooms and crumbled goat cheese - 12

TEMPURA CARROTS & BEANS
Flash-fried carrots and beans, ginger orange dipping sauce - 10

MADAGASCAR BEEF SKEWERS
Seared beef tenderloin tips, crushed black peppercorns, cognac cream sauce - 16

BISTRO’S LOBSTER NEWBURG
Warm puff pastry shell, Maine lobster Newburg - 21

Shellfish
BEER & TASSO MUSSELS
Maine mussels, local beer, Tasso ham, cherry tomatoes and onion - 18

SHELLFISH OF THE DAY
Ask your server – Market

Soups
CLAM CHOWDER
Yukon gold potatoes, bacon, celery, carrots, onions, clams, cream, gluten free flour - Cup 8 • Bowl 10

LOBSTER CORN CHOWDER
Lobster, Yukon gold potatoes, sweet potatoes, onions, corn, leeks, lobster stock, lobster meat, cream, gluten free flour - Cup 10 • Bowl 15

Salads
GARDEN SALAD
Mixed greens, tomatoes, carrots, cucumbers, red onion, balsamic vinaigrette - 10 

AVOCADO FETA CAESAR
Chopped romaine, avocado, cherry tomatoes, feta cheese, Caesar dressing - 12

KALE & APPLE SALAD
Chopped kale, apple slices, avocado, cherry tomatoes, red onion, lemon - 12

ARUGULA & GRAPEFRUIT
Arugula, grapefruit, crumbled goat cheese, candied almonds and citrus dressing - 12

SPINACH & PEACH
Baby spinach, Grand Marnier infused peaches, raspberries and poppy seed dressing - 12

Salad Toppers
(For an additional charge)
Chicken 8
Swordfish 15
Salmon 12
Shrimp 12
Scallops 15
Haddock 10
Hanger Steak 15

Grillers
(Grilled Flatbread Sandwiches)

MAINE LOBSTER FLATBREAD
Lobster meat and savory onion herb aioli - Market

HADDOCK FLATBREAD
Fried or blackened haddock, Swiss, Thousand Island, cole slaw - 15

CHICKEN FLATBREAD
Chicken, bacon, sharp cheddar, savory onion herb aioli - 14

TOFU FLATBREAD
Golden brown tofu, pickled onions and cucumbers, ginger barbecue - 14

CUBAN PORK FLATBREAD
Slow roasted pork tenderloin, Swiss, pickled onions, pickles, Cuban sauce - 16

BISON FLATBREAD
Ground seasoned bison, cheddar, spicy ketchup, caramelized onions - 18

Sandwiches
(All sandwiches are served with lettuce, tomato, onion, pickle and fries. Exchange fries for homemade onion rings or sweet potato fries for an additional $2. (Gluten free buns available upon request.)

LOBSTER GRILLED CHEESE
Lobster meat, bacon, arugula, cheddar, three cheese bread - Market

HADDOCK SANDWICH
Deep-fried haddock, bulky challah bun, served with a side of chipotle mayo - 15

GRILLED OR BLACKENED CATCH SANDWICH
Catch of the day, bulky challah bun, served with a side of chipotle mayo - 16

FLAME GRILLED BISON BURGER
8oz bison burger on a bulky challah bun - 14

STEAKHOUSE BURGER
Flame grilled 8oz ground beef burger on a bulky challah bun - 12

BURGER TOPPERS - $2 each
Cheddar
Swiss
American
Blue Cheese
Goat Cheese
Bacon
Sautéed Onions
Sautéed Mushrooms
Fried Jalapeños

Risotto 

SEAFOOD RISOTTO
Lobster meat, shrimp, scallops, garlic, shallots, white wine, risotto of the day - 35

SCALLOP RISOTTO
Pan-seared scallops, basil, citrus risotto, drizzled with ginger grapefruit sauce - 33

SPICY SHRIMP RISOTTO
Shrimp, garlic, peppers, onions, Tasso ham, Cajun seasoning, scallions, risotto of the day - 30

LOBSTER RISOTTO
Truffle butter poached lobster tail, asparagus risotto, fried onions, truffle pearls - 36

SMOKED SALMON RISOTTO
Orange basil risotto, smoked salmon, pickled red onions, fried caper berries - 28

PORK RISOTTO
Grilled pork tenderloin, mushroom herb risotto, arugula, finished with truffle oil - 27

CHICKEN RISOTTO
Flame grilled chicken breast, roasted tomato basil risotto, caramelized onions - 24

BLT RISOTTO
Three cheese risotto, prosciutto, roasted red tomatoes, fried onions, arugula, and balsamic glaze - 21

VEGETARIAN RISOTTO
Roasted tomato basil risotto, arugula, burrata cheese, balsamic drizzle - 21 

CHEF’S RISOTTO OF THE DAY – 15

 

Seafood Entrees
(Served with rice and vegetable of the day unless otherwise noted) 

STEAMED 1½ LB. HARD SHELL MAINE LOBSTER
Market

BAKED LOBSTER THERMIDOR
Maine lobster, mushrooms, garlic, shallots, spinach, sherry, cream, Gruyere cheese - Market

LOBSTER & POLENTA
Deep fried lobster tail, crispy cheesy polenta, creamy mushroom sauce, truffle oil - Market 

ASIAN SEAFOOD STEW
Lobster, shrimp, mussels, and scallops simmered in a Thai style coconut broth - 32

GRILLED COCONUT TUNA
Grilled Tuna, coconut lime sauce, ginger mint infused pickled cucumbers and carrots - 28

POMEGRANATE SALMON
Grilled salmon, pomegranate sauce and orange salsa - 26

SWORDFISH & GRAPEFRUIT
Grilled swordfish, ginger grapefruit sauce, grapefruit pearls and coconut rice - 27

PAN SEARED HADDOCK
Haddock, roasted tomato herb butter balsamic drizzle - 21 

BEER BATTER HADDOCK OR GULF SHRIMP
Haddock or gulf shrimp, saffron beer batter, cole slaw and fries - Haddock 19 • Shrimp 21

Meats
(Served with potato and vegetable of the day unless otherwise noted)

STEAK OF THE DAY
Coffee and chili rubbed steak of the day (8 oz.) topped with caramelized onions and bacon bourbon jam - 36

SEARED PEPPERCORN HANGER STEAK
(10 oz.) hanger steak, coarse black pepper, cognac and cream infused demi-glace - 30

PORK & POLENTA
Pork tenderloin pounded thin, Hunter’s sauce (bacon, mushroom, caramelized onions, demi-glace, cream, and herbs) and served with crispy pan seared cheesy polenta - 26

CHICKEN FETTUCCINE
Flame grilled chicken breast, leek and mushroom Alfredo sauce, served over fettuccine - 22

BISTRO STYLE BEEF & LOBSTER WELLINGTON
Filet mignon of beef, butter poached Maine lobster tail, puff pastry, wild mushroom and goat cheese duxelle, brandy, demi-glace - 45 

PORK & SCALLOPS
Grilled pork tenderloin and pan-seared scallops, creamy cheesy grits, bacon bourbon marmalade - 32

Vegan &
Vegetarian 

TANDORI TIKKA TOFU
Baked tofu basted with Tikka sauce (red curry paste, tomato paste, Garam Masala, brown sugar, vinegar) and served with rice and Naan bread - 18

FIRECRACKER TOFU
Golden brown fried tofu, sweet spicy chili sauce (apple cider vinegar, ginger, brown sugar, lemongrass, hot sauce) and served with coconut rice - 18

VEGETABLE PAD THAI
stir-fried carrots, snow peas, green beans, peppers, onions
tossed in Pad Thai sauce (sesame oil, garlic, tamarind paste, tamari, sweet chili sauce, cilantro, brown sugar) - 18

PASTA & SPINACH
Fettuccini pasta, EVOO, garlic, spinach, roasted red tomatoes, basil, mushrooms and finished with Parmesan and balsamic glaze - 18

Bistro Sides

FRIES 7

SWEET POTATO FRIES 7

ONION RINGS 7

POTATO OF THE DAY 5
RICE OF THE DAY 5

VEGETABLE OF THE DAY 6

Bistro
Wine List

HOUSE WINES – 9 glass

Coastal Vines Cellars, Chardonnay, Cabernet & Merlot

Alverdi – Pinot Grigio

 

VINEYARD FEATURE:

Colossal Reserva Lisboa Tinto
Lisboa, Portugal – A Portuguese red blend, plum and boysenberry notes weave together with dried herb and smoky mineral accents in this sleek red. Savory spice details chime in on the finish – 10 / 30 

Colossal Reserva Blanco
Lisboa, Portugal – A blend of Chardonnay and Arinto - Citrus and tropical fruits combine with hints of oak , great intensity balanced with the freshness and minerality typical of the cool climate of the Atlantic coast – 10 / 30

Sparkling

Poema Cava
Spain – Fresh, clean, citrus and Granny Smith apple aromas – 10 / 30

Masottina, Prosecco
Italy – Deep nose with notes of pear, peach and almond – 12 / 36

Jeio Cuvee Rose Prosecco
Fruit-forward and refreshing from the first sip – 30

Domaine Chandon, Brut
California – Green apple pear and citrus notes – 45

Gruet
New Mexico – Focused and richly styled, with spicy tropical fruit aromas and appealing baked apple, cinnamon and herb notes – 40

NV  Gerard Metz, Cremant D’ Alsace Rose Brut
France – 100% Pinot noir grapes, Appetizing notes of strawberry and Red Delicious apple – 40

Moet Chandon
France – The minerally undertow imparts a subtle, smoky note that blends with flavors of dried pineapple, biscuit, salted almond and white peach – 70

NV Jean Pernet, Brut Reserve Grand Cru
Champagne, France – Light and gold in color, apples and pears, hints of yeast, bread and lemon – 80

Rose

Mount Gravet
Languedoc, France – Aromas of strawberries and raspberries,  long lasting fruit – 30

Château Gassier
Côtes de Provence, France – Wonderful freshness while also showing richness and a touch of spice – 12 / 36   

Chardonnay

J Lohr - California
White peach, apricot, orange and cocoa, complemented by the palate flavors of citrus cream and nectarine – 10 / 30

Macrostie
California – A mélange of lemon meringue pie, pineapple, blood orange, baked apple, caramel and spice notes from American oak aging – 12 / 36

RouteStock, Chardonnay Route 121
Carneros, California – Delivers a heady entry of honey and caramelized oak. Juicy acidity lifts bold flavors of lemon meringue, green apple and tangerine, finishing with a balanced weight and intrigue of nutmeg – 15 / 45

Sequinot, Chablis
Chablis, France – Perfect harmony of maturity, mellowness and vivacity – 50

Sauvignon Blanc

Oyster Bay 
Marlborough, New Zealand – Citrus notes and tropical flavors – 10 / 30

Dry Creek Vineyard 
Dry Creek Valley, California – Tropical aromas of pineapple, passionfruit and melon – 12 / 36

Alphonse Dolly, Sancerre Cuvee Silex 
Loire Valley, France – Its attractive mineral nose, vibrant aromatic palate and crisp acidity make it an ideal match for seafood, salad, light white meats – 50

Albarino

Martin Codax 
Spain – Clean, bright lemon yellow color with greenish reflections. Medium intensity aromas with ripe citrus and tangerine notes – 30

Riesling

St. Urbans-HOF 
Mosel, Germany – Brilliant fruit and Mosel-slate mineral flavors, lively acidity and ripe floral aromas – 10 / 30

High Heaven 
Columbia Valley, Washington State – Aromas of baking spice and cherry are followed by creamy butterscotch and cherry flavors – 35

Chenin Blanc

Rustenburg 
South Africa – Aromas of Pineapple and yellow pear, citrus characters, pairs well with oysters – 10 / 30

Chappellet, Pritchard Hill 
Napa, California – “Chappellet is a wine-lover’s wine: eloquent to the sentient.” – 60

Cabernet Sauvignon

Bonanza - California 
A Chuck Wagner, founder of Caymus wine, dark floral aromas usher in jammy ripe blueberry and cassis – 10 / 30

Ancient Peaks 
Margarita Vineyard, Paso Robles, California – Ripeness and balance amid one of the coolest, longest growing seasons in the Paso Robles region – 35

Josh Cellars, Cabernet Sauvignon Reserve Paso Robles 
California – Jammy aromas and fresh fruity flavors, medium body – 15 / 45

J Lohr Hilltop 
Paso Robles, California – Layers of black currant, mineral and toasted pastry – 50

Cyrus 
Alexander Valley, California – Intense earthy aromas of cassis, black cherry, chocolate, and cherry along with toasty oak and vanilla – 75

Pinot Noir

Firesteed 
Willamette Valley, Oregon – Lively with bright acidity, aromas of supple red cherries and mocha, with a hint of maple syrup, waft from the glass – 9 / 27

Long Meadow Ranch, Farmstead 
Sonoma Coast, California – Cherry, Raspberry, Sandalwood, Herbs, you will fall in love with this wine from the first sip! – 15 / 45

Flowers 
Sonoma Coast, California Beautiful dark berries with ripe strawberries and hints of decadence and richness –70   

Kosta Brown,
Russian River Vineyard – California - Deeply colored, ripe, sexy.  The wine has almost a cult following – 100 (Best deal on the menu, 92 pts Wine spectator)

Merlot

Spellbound 
California – Bright fruit, vanilla and French oak – 9 / 27

Clos Du Bois  
California – Black cherry, brown spice and light toasty oak – 30

Duckhorn 
Napa, California – Intense aromas of ripe cherry,  elements of cedar, sweet spices, orange peel and cigar box – 60 ( Great price break)

Malbec

Catena, Vista Flores 
Ripe, concentrated dark and red fruit aromas with delicate floral notes of lavender and violet, and mocha – 12 / 36

Red Schooner , Voyage 6 
A Caymus family wine,  grapes from the Andes and wine making by Caymus ,Napa Valley winery, ripe plums and cherries, this wine is powerful and supple – 45 ( A rare treat at this price)

Red Zinfandel

Quivira 
Dry Creek Valley, Sonoma, California – Deep and well-structured, with smoky wild berry aromas and layered black cherry, cracked pepper and loamy earth flavors that are wrapped in ripe but firm tannins – 40

Rioja

Rivallana Rioja Crianza 
Spain – Flavors of cherries, plums and vanilla, oak aged – 12 / 36

Please note that price and availability are subject to change.

                                                                     
We invite you to visit our
Sister Restaurant
MINE OYSTER
16 Wharf Street, Pier 1 Boothbay Harbor
207-633-6616
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