DRINKS - Boatyard
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LUNCH LUNCH MENU: MON–FRI: 11:30AM–3PM 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 BOATYARD BURGER * brisket-short rib blend, vermont cheddar, bacon, grilled onion, tomato jam mayo, focaccia bun 18 SANDWICHES SHAREABLE BIMINI BREAD 7 honey butter TUNA TACOS * 20 yellowfin tuna, mango-jicama relish, sweet soy CONCH FRITTERS 11 bahamian style, mango-habanero dipping sauce CHARRED OCTOPUS 21 wilted kale, garbanzo, fingerling, chorizo vinaigrette CRISP CALAMARI 16 zucchini, calabrian chili, lemon tomato aioli QUESO FUNDIDO 11 chorizo, peppers, garlic, cumin, tortilla chips SOUP OF THE DAY MP SALADS 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 14 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 31 GRILLED SCOTTISH SALMON SALAD * honey soy glaze, edamame, arugula, asian veggies, pickled shiitake, peanut drizzle, tahini soy vinaigrette 23 GROUPER PICCATA wilted spinach, cured tomato, caper berries, lemon chardonnay butter 41 FAVORITES 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: served with your choice of side WOOD BURNING GRILL WOOD-FIRED STEAKS * NEW YORK STRIP 14OZ 46 FILET CENTER CUT 8OZ 41 PETITE FILET 5OZ 31 FLAT IRON 8OZ 28 GRILLED SEAFOOD SCOTTISH SALMON * 26 SWORDFISH 29 MAHI-MAHI 31 SNAPPER 33 BOATYARD STEAK SAUCE CHIMICHURRI BLUE CHEESE BUTTER LEMON HERB VINAIGRETTE CITRUS BUTTER SHIITAKE LEMONGRASS SAUCES 3 SIDES 6 GARLIC MASH MARINATED TOMATOES BLISTERED GREEN BEANS CAULIFLOWER - ZUCCHINI MASH FRENCH FRIES BOATYARD COLE SLAW PETITE SALAD BASMATI RICE RAW BAR DAILY SELECTION OF OYSTER, JUMBO SHRIMP, CEVICHE SEAFOOD TOWERS CAPTAINS TOWER MP 6 Blue Point Oysters 6 Cocktail Shrimp Tuna Poke & Ceviche ½ Chilled Maine Lobster Add-On Option: Stone Crabs MP ADMIRALS TOWER MP 12 Blue Point Oysters 12 Cocktail Shrimp Tuna Poke & Ceviche 1 Chilled Maine Lobster Add-On Option: Stone Crabs MP
Transcript of DRINKS - Boatyard
LUNCH
LUNCH MENU:MON–FRI: 11:30AM–3PM
FRESH FISH SANDWICH Selection changes daily, vine ripe tomato,lettuce, sweet onion, mustard remoulade, brioche bun 19MEDITERRANEAN CHICKEN roasted peppers, grilled onions, mozzarella, pesto, toasted sourdough 16
SHRIMP PO’ BOY fried shrimp, cole slaw, tomato, spicy remoulade, sourdough roll 18BOATYARD BURGER* brisket-short rib blend, vermont cheddar, bacon, grilled onion, tomato jam mayo, focaccia bun 18
SANDWICHES
SHAREABLEBIMINI BREAD 7
honey butter
TUNA TACOS* 20yellowfin tuna, mango-jicama relish, sweet soy
CONCH FRITTERS 11bahamian style, mango-habanero dipping sauce
CHARRED OCTOPUS 21wilted kale, garbanzo, fingerling, chorizo vinaigrette
CRISP CALAMARI 16zucchini, calabrian chili, lemon tomato aioli
QUESO FUNDIDO 11chorizo, peppers, garlic, cumin, tortilla chips
SOUP OF THE DAY MP
SALADSAdd Chicken 6, Shrimp 6, Mahi Mahi 12
POWER GREENS SALAD 14ancient grains, charred pineapple,
blueberry, spiced cashew,golden beet ricotta, citrus-honey dressing
CAESAR 14artisan 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 31GRILLED SCOTTISH SALMON SALAD* honey soy glaze, edamame, arugula, asian veggies,
pickled shiitake, peanut drizzle, tahini soy vinaigrette 23GROUPER PICCATA wilted spinach, cured tomato, caper berries, lemon chardonnay butter 41
FAVORITES
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:
served with your choice of side
WOOD BURNING GRILL
WOOD-FIRED STEAKS*
NEW YORK STRIP 14OZ 46FILET CENTER CUT 8OZ 41
PETITE FILET 5OZ 31FLAT IRON 8OZ 28
GRILLED SEAFOOD SCOTTISH SALMON* 26
SWORDFISH 29MAHI-MAHI 31SNAPPER 33
BOATYARD STEAK SAUCECHIMICHURRI
BLUE CHEESE BUTTER
LEMON HERB VINAIGRETTECITRUS BUTTER
SHIITAKE LEMONGRASS
SAUCES 3
SIDES 6GARLIC MASH
MARINATED TOMATOES
BLISTERED GREEN BEANS
CAULIFLOWER - ZUCCHINI MASH
FRENCH FRIES
BOATYARD COLE SLAW
PETITE SALAD
BASMATI RICE
RAW BARDAILY SELECTION
OF OYSTER, JUMBO SHRIMP,
CEVICHE
SEAFOOD TOWERSCAPTAINS TOWER MP
6 Blue Point Oysters 6 Cocktail Shrimp
Tuna Poke & Ceviche½ Chilled Maine Lobster
Add-On Option: Stone Crabs MP
ADMIRALS TOWER MP12 Blue Point Oysters
12 Cocktail ShrimpTuna Poke & Ceviche
1 Chilled Maine LobsterAdd-On Option: Stone Crabs MP
DRINKS
PINOT GRIGIO/PINOT GRIS G / B Barone Fini 9/34 Maso Canali 12/46 Livio Felluga 50 Archery Summit 66
SAUVIGNON BLANCFerrari-Carano Fumé Blanc 11/42Kim Crawford 12/46Groth 14/50 Sancerre, Sauvion 64Cloudy Bay 74
CHARDONNAYCambria Katherine’s Vineyard 10/36Joel Gott “Unoaked” 12/46Sonoma Cutrer 15/58Ramey 18/66Stag’s Leap Wine Cellars “Karia” 61Jordan 74Rombauer 77Rodney Strong, Reserve 82
OTHER WHITESVinho Verde, Raw Bar 9/34 Riesling, Essence 11/42Moscato, Terra d’Oro 10/37Alberino, Lagar de Bouza 44 White Rioja, Bodegas Ostatu 13/49 Vermentino, Poggio al Tesoro 50 Reisling, Schloss Johannisberg 64
ROSÉChâteau La Gordonne 10/38 Meiomi 12/46Whispering Angel 14/50 Tenet Le Fervent 51Miraval 60
BUBBLESITALY & CALIFORNIA
Ruffino (Prosecco) split 10Ruffino Rosé (Prosecco) split 12Domaine Chandon split 14Ruffino (Prosecco) 38Mionetto Rosé (Prosecco) 40CHAMPAGNE
Moët Impérial split 32Moët Rosé split 33 Perrier-Jouët Grand 77Moët Impérial 110Veuve Clicquot 115Veuve Clicquot Rosé 145Billecart-Salmon Rosé 160Bollinger “Special Cuvée” 175Perrier-Jouët Belle Epoque 265Dom Pérignon 310Perrier-Jouët Belle Epoque Rosé 430
PINOT NOIRCarmel Road 12/46La Crema 13/49Belle Glos “Clark & Telephone” 18/70Bravium 67The Calling 74 Patz & Hall 77Brewer-Clifton “Santa Rita Hills” 82 Ponzi 90Belle Glos “Dairyman” 97
MERLOT G / BOwen Roe “The Rook” 11/42 Alexander Valley 13/49Matanzas Creek 62Château Armens Grand Cru 78 Northstar 90
CABERNET SAUVIGNON& CABERNET BLENDSWente 11/42Beckstoffer “1975” 12/46 Simi 14/54Blue Rock “Baby Blue” 60Arrowood 16/62 Napa Cellars 18/69Quilt 72 Hess “Allomi” 77 Silverado 84 Freemark Abbey 92Stags’ Leap Winery 97
OTHER REDSMalbec, Altos Del Plata 9/34Bordeaux Blend, Intrinsic 13/49Sangiovese Blend, Villa Antinori 57 Zinfindel, Turley “Juvenile” 65 Tempranillo, Numanthia “Numanthia” 69 Malbec, Terrazas Grand Reserve 82 Shiraz, Powell & Son 89Bordeaux Blend, Rodney Strong Symmetry 92 Bordeaux Blend, Girard Artistry 99
RESERVEOREGON
Pinot Noir, Hartford Court “Warrior Princess” 110Pinot Noir, Domaine Serene “Yamhill Cuvée” 120CALIFORNIA
Chardonnay, Far Niente 110Chardonnay, Staglin “Estate” 155Pinot Noir, Hilt “Estate” 105 Merlot, Pride Mountain Vineyards 145Merlot, La Jota 155Cabernet Sauvignon, La Pistolina 110Cabernet Sauvignon, Jordan 120Cabernet Sauvignon, Stags Leap “Artemis” 130Cabernet Blend, Quintessa 235 Cabernet Sauvignon, Anakota 250Cabernet Sauvignon, Groth Reserve 299Cabernet Sauvignon, Joseph Phelps “Insignia” 400Cabernet Blend, Opus One 499FRANCE
Macon-Chardonnay, Climat “Les Crays” 115 Bordeaux, Château Lassegue, Grand Cru 120 Chateauneuf-du-Pape, E.Guigal 130 Puligny-Montrachet, Louis Carillon 140 Gervey-Chambertin Domaine, Rene LeClerc 160 ITALY
Barolo, Pio Cesare 150Brunello, Val Di Suga 150 Super Tuscan, Luce 250
SHIP-FACEDSHELLEY
PITCHER 44Grey Goose Vodka,
Homemade Lemonade,Fresh Strawberries,
Cucumber
HAND-CRAFTEDCOCKTAILS 14
SUN KISSEDTito’s Vodka, Aperol, St. Germain,
Fresh Orange
MINTY MELONAbsolut Grapefruit Vodka, Jalapeño,
Watermelon, Mint
FILTHY COSMOHanson Sonoma Lemon Vodka,
White Cranberry, Filthy Cherries
MANHATTAN FASHIONRedemption Whiskey, Carpano Antico,
Luxardo, Nonino Apertivo, Bitters
DALY PALMER MULEAngel’s Envy Bourbon, Passionfruit Tea,
Lemon, Ginger Beer
CAPTAIN JACK’S GROGKracken Spiced Rum,
Brown Sugar Syrup, Coconut Water
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-WAYMalibu Rum, Coco Lopez,
Coconut Water, Mint Simple,Coconut Rim
LIFE’S A PEACHAbsolut Apeach Vodka, Southern Comfort,
White Peach, Lime, Gambino Prosecco
NAUTI -RITAPatron Reposado, Strawberry,
Kiwi, Lime, Agave
MOCKTAILS 6Add Svedka Vodka 6
BLACKBERRY MINT TEABlackberries, Mint,
Passion Fruit Iced Tea
PEACH FIZZPeach, Lime,
and Lemonade
