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
2
Embed
sweet onion, mustard remoulade, brioche bun 19boatyard.restaurant/by-menus/BY_Lunch_Web.pdf · sweet onion, mustard remoulade, brioche bun 19 MEDITERRANEAN CHICKEN roasted peppers,
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
LUNCH
FRESH FISH SANDWICH Selection changes daily, vine ripe tomato,lettuce,sweet onion, mustard remoulade, brioche bun 19
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
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