BRUNCH

Watermelon Salad
red and yellow watermelon
 toasted almonds, local feta cheese -12

Frozen Greek Yogurt
spun with local honey and lemon
 served with marinated plums and granola - 10

Country French Toast
apple smoked bacon–10

Eggs Benedict on a Homemade Biscuit
smoked country ham–12

Skillet Frittata
wild mushrooms and fine herbs
or
lobster and English peas – 12

Autumn Harvest Apple Contorno
trio of local apples, baby braising greens
 aged gouda, apple vinaigrette – 10

Fisherman’s Breakfast
 grilled swordfish and garden caponata
roasted zucchini, eggplant, cherry tomatoes– 22

Composed Salad of Local Greens
market vegetables, ricotta crostini – 11

Lobster Bisque
lobster crostini – 14

Oysters on the Half Shell
raw or roasted – 2.25 each

Chicken Liver Pate
roasted figs, herbed crostini - 9

Nicoise Salad
line caught tuna, served sashimi style
potatoes, arugula, haricot vert, hard boiled egg - 16

Boathouse Burger
house made bun, garden lettuce, bacon,
farmhouse cheddar, pickled onion, fingerling potatoes – 15