| Oysters, Oysters, Oysters! |
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on the half shell, rockefeller, fried, casino or old bay steamed |
| Buffalo Madness |
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chicken wings with celery sticks & bleu cheese dip served hot or mild |
| Coconut Beer Batter Shrimp(3) |
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served with a trio of sauces |
| Jumbo Shrimp Martini Cocktail(3) |
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| Crispy Fried Calamari Rings |
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served in a spicy marinara |
| Escargot Forestiere En Mushroom Caps |
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| Broiled Bacon Wrapped Sea Scallops |
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with crispy fried spinach and soy scallon vinaigrette |
| Baked Clams Casino(6) |
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with bacon, peppers, parsley and romano |
| Grilled Portobello Mushroom |
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stuffed with savory crabmeat and placed on a bed of sauteed spinach with a red pepper cream sauce |
| French Onion Gratinee |
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| Spicy Seafood Gumbo |
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in a hearty mix of peppers, onions and garlic with spicy seasonings |
| Chef's Soup Du Jour |
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| Classic Grande Caesar |
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with shrimp or chicken |
| Block Island Chopped Salad |
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diced, marinated and grilled chicken breast, fresh mixed greens, vine-ripened roma tomatoes, maytag bleu cheese, granny smith apples, pecans, hickory smoked bacon and sweet corn tossed with our honey |
| Jumbo Sea Scallops |
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mixed field greens with cucumber, carrot, tomato and onion, broiled or blackened, choice of dressing |
| Trio Salad Plate |
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chilled seafood salad, chicken salad and fruit served over mixed field greens |
| Jumbo Sea Scallops |
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served plain, or mediterranean-style with artichokes, red peppers and hearts of palm in a white wine butter sauce |
| Teriyaki Poached Rare Yellowfin Tuna |
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ginger-stuffed fresh cucumber with spicy ponzu and wasabi sauce |
| Crab Stuffed Shrimp(4) |
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baked with savory crabmeat stuffing, lemon and butter |
| Broiled Seafood Platter |
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with shrimp, scallops and fresh catch lightly seasoned with old bay and lemon butter |
| Pasta Primavera |
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tender vegetables sauteed in a light garlic and alfredo sauce with penne pasta |
| Mateys Fried Seafood Platter |
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choice of three: shrimp - scallops and farm raised tilapia, broiled with lemon and butter |
| Steamed Shrimp And Clams |
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steamed and served en tureen with a garlic tomato shellfish broth |
| House Garden Salad |
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| Caesar Salad |
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| Steamed Vegetables |
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| Fresh Sauteed Spinach |
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with olive oil and chopped garlic |
| Boathouse Burger - 8 Oz. Choice Sirloin |
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all of our burgers are made with the best quality, top usda choice ground chuck. we grind the meat for our burgers every day, so you have the freshest, juiciest, best-tasting burger we can make. serv |
| Seafood Salad B.L.T. |
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served on a kaiser roll |
| Roast Prime Rib Of Beef |
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served on a garlic toasted ciabatta loaf, au jus on the side |
| Fire-Roasted Chicken Breast |
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marinated for ultimate flavor |
| Fresh Florida Black Grouper |
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blackened, grilled or batter-dipped, served with lettuce and tomato |
| Grilled Corned Beef Reuben |
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served open face on toasted rye with sauerkraut & thousand island dressing |
| Scott's Original Lump Crabcake |
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with dill tartar sauce |
| Back Bay Shrimp Melt |
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with ripe tomato, bacon and onion on a toasted english muffin, served open face with melted cheddar |
| Jumbo Sea Scallops |
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broiled with lemon butter and white wine |
| Potato Encrusted Sea Bass |
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pan-seared and served over sauteed spinach and a white wine and scallion butter sauce |
| Coconut Beer Battered Shrimp |
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a house recipe with three dipping sauces |
| Seafood Norfolk |
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gulf shrimp, maryland crabmeat & sea scallops gently sauteed in a white wine, garlic & butter sauce |
| Crab Stuffed Filet Of Sole |
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light and flaky with our savory crab stuffing |
| Filet Mignon |
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our filets are slowly wet-aged for buttery tenderness and delectable flavor - served with sauteed spinach, onion rings and bernaise sauce on the side |
| New York Strip |
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the ultimate endulgence - a fine, silky texture and rich marbling combined with our wet aging process gives our sirloin strip steak incredibly robust flavor and juicy tenderness. each is cut from the |
| Sauteed Breast Of Chicken Francaise |
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light egg batter, lemon, butter and capers on the side |
| Broiled Florida Seafood Platter |
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gulf shrimp, clams, jumbo sea scallops, grouper & baby lobster tail in light lemon butter and old bay sauce and vegetable du jour |
| Gulf Coast Fish Fry |
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local fresh catch with crab fritters, pink shrimp, calamari and oysters |
| Roast Prime Rib Of Beef Au Jus |
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(usda choice) horseradish cream sauce (may be prepared cajun blackened) |
| Gulf Black Grouper Umberto |
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sauteed artichokes, hearts of palm and capers in a fruity balsamic wine and butter sauce |
| Surf And Turf |
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one of our signature 6 oz. filets and two baby lobster tails |
| Brazilian Rock Lobster Tail |
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steamed or broiled with drawn butter and vegetable dujour |
| Boathouse Seafood Sautee |
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clams, shrimp, scallops with fettucine and your choice of a garlic, parmesan cream sauce or a fresh tomato & basil pomodoro style sauce |
| Jumbo Alaskan King Crab Legs(1Lb.) |
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or jumbo red snow crab clusters (1 1/2lb.) steamed and served with drawn butter |
| Scott's Signature Lump Crabcakes |
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cocktail and dill tartar sauce on the side |
| Hershey's Tuxedo Meltaway |
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| Ghirardelli Rockslide Brownie |
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| Creme Brulee |
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