Cup of Soup, Half Boatyard Club, Small Caesar or Boatyard Greens. Substitute a small Greek or Wedge of Iceberg salad for $2 more.
Boatyard Club
10
Our version with wheat toast, mayo, ham, turkey, bacon, lettuce, American cheese, and tomatoes. Served with chips.
Boatyard Chicken Wrap
12
Wood-grilled with apple-smoked bacon, lettuce, tomatoes, red onions, red pepper aioli, and provolone in a Cheddar wrap.
Tuscan Tuna Flatbread
14
Italian style tuna salad with roasted tomatoes and fresh mozzarella.
Chicken & Chops
Lunch Teriyaki Chicken
12
Mesquite grilled with ginger-teriyaki and sliced pineapple. Served with sun-dried tomato rice.
Pork Ribeye Chop
14
An 8 oz. pork ribeye chop mesquite grilled with roasted garlic butter, served with herbed Yukon gold mashed potatoes.
Grilled or Blackened Chicken Penne
12
Your choice with creamy Alfredo sauce.
Signature Seafood Lunch
Cajun Blackened Louisiana Catfish
14
Served with sun-dried tomato rice and smothered in shrimp étouffée sauce.
Cajun Seafood Pasta
13
Sautéed with tri-colored peppers and wild mushrooms, tossed with penne pasta in a Cajun brandy cream sauce.
Lunch Salmon Roulade
15
Rolled in spinach and Boursin cheese then fired in wood oven. Served with Mornay sauce and herbed Yukon gold mashed potatoes.
Seafood Stir-fry
14
Our Chef's choice of seafood stir-fried with black bean soy vinaigrette and garden vegetables, served on basmati rice.
Fish and Chips
14
Three pieces of North Atlantic cod dipped in our house recipe beer batter made with Bass Ale and deep fried. Served with steak fries, coleslaw and tropical tartar sauce.
Blackened Mahi Mahi
16
Served with sun-dried tomato rice and smothered in shrimp etouffee sauce.
