Lunch & Dinner 🔵 7 days a week 🔵 Mon-Thurs 4-8 🔵 Fri 4-9 🔵 Sat 11:30-9 🔵 Sun 11:30-8
Ft BOATHOUSEBistro
Tapas Bar & Restaurant
12 The By-Way • Boothbay Harbor
207.633.0400
Boat House Bistro Website
Boat House Bistro Facebook
Dinner Monday - Friday
Lunch & Dinner Saturday & Sunday
Hours Open
Mon 4-8
Tue 4-8
Wed 4-8
Thurs 4-8
Fri 4-9
Sat 11:30-9
Sun 11:30-8
WINTER MENU
TAPAS
OYSTERS ON THE 1/2 SHELL – (Min Order of 3) 3.75 each
Served with cocktail sauce and horseradish
SHRIMP & GRITS – 18
Shrimp, bacon, peppers, garlic, scallions, white wine, Cajun seasoning, Gruyere cheese grits
CHICKEN WINGS – 12
Prepared a different way daily
SPICY CORN FRITTERS – 10
Fried corn fritters drizzled with habanero hot honey
Served with lemon chive crema
CRAB CAKES – 17
Light and fluffy pan-seared crab cakes
Served with tartar sauce
MAPLE MISO SCALLOPS – 18
Pan-seared scallops with a Maine maple syrup and miso glaze
Served on a bed of seaweed salad with cucumber wasabi sauce
BLUEFIN CARPACCIO – 18
Seared bluefin tuna, served sliced atop seaweed salad with cucumber wasabi sauce
FRIED RICOTTA BALLS – 10
(Ricotta. egg, parmesan. salt & pepper, breadcrumbs, herbs)
Served on a bed of tossed arugula
SAVORY FRIED DOUGH & MOZZARELLA – 10
Fried dough tossed in Italian spices, sliced mozzarella, caramelized onions, spinach and roasted peppers, finished with balsamic glaze
SUN-DRIED TOMATO SCALLOPS – 18
Pan-seared scallops served on a bed of wilted spinach with sun dried tomato basil cream sauce
DUCK BACON PUFFS – 17
Puff pastry wrapped and baked brie cheese
Served topped with cranberry sauce and duck bacon
SRIRACHA BOURBON GLAZED PORK BELLY – 17
Served with lemon-chive crema
TACOS & QUESADILLAS
Served with French Fries
CHICKEN QUESADILLA – 16
Blackened or fried chicken, Mexican slaw, smoky and spicy chipotle sauce and queso fresco
SPICY TOFU QUESADILLA – 14
Crispy fried tofu tossed in hot sauce, Jack cheddar cheese, tomato, shredded lettuce, salsa and sour cream
(2) HADDOCK TACOS – 17
Blackened or fried, Mexican slaw and finished with chipotle sauce and queso fresco
(2) CHICKEN TACOS – 17
Blackened chicken. pico de gallo. lettuce. queso fresco. and cilantro lime crema
(2) SUNRISE PORK BELLY TACOS – 18
Pork belly potato hash served on a flour tortilla, topped with a fried egg and jalapeno parsley sauce
(2) TAKA'S TUNA TACOS – 17
Orange Hoisin tossed, "Taka Tuna", (Japanese spiced Bluefin Toro that is panko breadcrumb encrusted and deep-fried)
Served with shredded lettuce and seaweed salad
SOUP & SALAD
SOUP OF THE DAY – cup 8 • bowl 12
CHOWDER OF THE DAY – cup 10 • bowl 15
CAESAR – 14
Chopped romaine, Caesar dressing, croutons, parmigiana cheese and white anchovies
GARDEN – 12
Mixed greens, tomatoes, carrots, cucumbers, onion, peppers and balsamic vinaigrette
ARUGULA SALAD – 12
Baby arugula, Mozzarella, tomato, red onion, balsamic dressing
SPINACH SALAD – 14
Roasted mushrooms, caramelized onions, blue cheese crumbles and balsamic dressing
SALAD TOPPERS
GRILLED, BLACKENED or DEEP FRIED (4 oz)
for an additional charge:
Chicken – 8
Haddock – 8
Shrimp – 10
Scallops – 12
Bluefin Tuna – 15
SANDWICHES
Served with lettuce, tomato, onion, pickle spear and fries
HADDOCK SANDWICH – 18
Served deep-fried, grilled or blackened on a grilled challah bun with chipotle mayonnaise
CATCH SANDWICH – 21
Our Catch of the Day, grilled or blackened
Served on a grilled challah bun with chipotle mayonnaise
TRADITIONAL MAINE LOBSTER ROLL – 35
Maine Lobster meat (4 oz), mayonnaise, celery, buttered and grilled New England style roll
HOT LOBSTER ROLL – 35
Butter poached Maine lobster meat served on a buttered and grilled New England style roll
HADDOCK REUBEN – 18
Blackened or breaded and deep-fried haddock is topped with swiss cheese and slaw
Served on grilled rye with thousand island dressing
PASTRAMI SANDWICH – 16
Sliced pastrami, Swiss cheese, mustard and caramelized onions served on grilled rye bread
CHICKEN SCHNITZEL SANDWICH – 16
Breaded and deep-fried chicken breast, with cranberry mayonnaise
Served on a grilled challah bun
STEAK HOUSE BURGER – 15
Flame-grilled 8 oz. burger patty served on a grilled challah bun
BURGER TOPPERS – 2 each
American
Cheddar
Swiss
Blue Cheese
Goat Cheese
Bacon
Sautéed Onions
Sautéed Mushrooms
RISOTTO
The following creations are served over Chef Karin's famous cheesy risotto
SEAFOOD RISOTTO – 45
Shrimp, scallops and lobster are sautéed in garlic butter with shallots and deglazed with white wine
PORK RISOTTO – 28
Grilled pork tenderloin, roasted butternut squash and a Maine maple syrup drizzle
SPICY PEPPER CHICKEN RISOTTO – 26
Grilled chicken breast, black pepper, fire-roasted peppers, caramelized onions
SCALLOP RISOTTO – 36
Brown butter scallops, parmesan cheese and sauteed spinach
SPICY SHRIMP RISOTTO – 30
Shrimp, garlic, peppers, onion, scallions, Cajun seasoning and andouille sausage
HADDOCK RISOTTO – 30
Pan-seared haddock, sun-dried tomatoes, goat cheese and sauteed leeks
VEGETARIAN RISOTTO – 26
Vegetables of the day sautéed in extra virgin olive oil with fresh herbs
MUSHROOM RISOTTO – 26
Truffled mushrooms, balsamic glaze, arugula and goat cheese
ENTREES
HADDOCK, SCALLOPS or SHRIMP
DEEP FRIED, GRILLED or BLACKENED
Choose one of the following Maine favorites
Served with coleslaw and fries
HADDOCK 24
SCALLOPS 33
SHRIMP 27
CATCH OF THE DAY – 32
Prepared differently daily, served with rice and broccolini
LOBSTER MAC & CHEESE – 40
Lobster meat, bechamel sauce (Fontina, mascarpone, cream, dehydrated tomatoes) shell pasta, Parmesan cheese, fried basil leaves
BAKED STUFFED HADDOCK – 32
Crab stuffed haddock is baked in white wine herb butter, finished with toasted breadcrumbs, served with rice and broccolini
SCALLOP RICE BOWL – 32
Pan-seared scallops, snow peas, and carrots tossed in soy sesame sauce served over jasmine rice and sprinkled with scallions and toasted sesame seeds
STEAK OF THE DAY – MARKET
Prepared differently daily, served with roasted fingerling potatoes and broccolini
FRIED PORK & GRITS – 26
Country fried pork tenderloin, creamy and cheesy andouille grits, pork gravy and broccolini
PORK BELLY HASH – 27
Crispy potato hash, bourbon brown sugar glazed pork belly and broccolini
TURKEY BOLOGNESE – 24
Turkey Bolognese served over fettuccine, topped with ricotta and garlic bread
BISTRO CHICKEN PARM – 26
Japanese bread crumb encrusted chicken cutlet served topped with a sun-dried tomato, spinach cream sauce over fettuccine
CHICKEN SCHNITZEL – 26
Thinly pounded chicken breast, breaded and fried, served with cranberry sauce, roasted fingerling potatoes and broccolini
TOFU RICE BOWL – 24
Sautéed tofu, snow peas, carrots, peppers, onions and garlic all tossed in sweet sriracha chili sauce, served over jasmine rice
SIDES
FRENCH FRIES – 6
ROASTED FINGERLING POTATOES – 6
SWEET POTATO FRIES – 6
BROCCOLINI – 6
BASMATI RICE – 6
* Consuming raw or undercooked meats, poultry, fish, seafood, shellfish or eggs may increase your risk of food-born illness, especially if you have certain medical conditions.
** Prices and selection may vary without notice