FIVE ONION SOUP
Homemade onion soup blanketed with cheese.

TUNA NICOISE SALAD
Grilled yellowfin tuna served on romaine lettuce with grape tomatoes, red bliss potatoes, capers, hard-boiled egg, green beans, tossed with garlic-Parmesan dressing. Topped with house-made olive tapenade.
Available with chicken or steak

BLACKENED TUNA SALAD
Sashimi grade tuna seared very rare and served over mixed greens, diced tomatoes, red peppers, guacamole and cheddar-jack cheese. Served with a side of cilantro-lime vinaigrette.

GRILLED SHRIMP & ARUGULA SALAD
Jumbo Gulf shrimp marinated and grilled with fresh herbs. Served over a bed of baby arugula, goat cheese, toasted almonds, kalamata olives and cherry tomatoes, tossed with cabernet-shallot vinaigrette.

GRILLED CHICKEN COBB SALAD
Grilled chicken served over mixed greens, bacon, guacamole, diced egg, bleu cheese crumbles and tomatoes. Served with peppercorn ranch dressing.

WARM SPINACH SALAD
Fresh spinach tossed with sun-dried tomatoes, toasted pecans, red onions, bleu cheese crumbles and warm balsamic vinaigrette.

SALMON TOSTADA
Lightly blackened salmon fillet finished with our tangy chimichurri then layered on top of corn tortillas, lettuce and crumbly feta. Accompanied by sides of pico di gallo, guacamole and sour
cream.

CAESAR SALAD
Fresh Romaine lettuce, herb croutons and Parmesan cheese tossed with our house-made dressing.

SHRIMP COCKTAIL
Chilled jumbo Gulf shrimp served with cocktail sauce and fresh lemon.

SEAFOOD SPLASH-DOWN TOWER
Shrimp Cocktail, Cracklin’ Calamari and Littlenecks. Serves 2-4

SPINACH AND ARTICHOKE FONDUE
A smooth blend of cheeses, artichoke hearts and fresh spinach served with tortilla chips.

CRACKLIN’ CALAMARI
Tender fried calamari rings served with spicy marinara and chipotle dipping sauces. Available ‘Buffalo-Style’.

BUFFALO CHICKEN EGGROLLS
Chicken breast, mozzarella and provolone cheese tossed in spicy “Buffalo” sauce then deep fried in crispy egg roll wrappers.

STEAMED LITTLENECKS
a baker’s dozen in a zesty garlic chardonnay broth.

SIZZLING POTATO CHIPS
Thick sliced Idaho crisps sizzling on a cast iron skillet with melted bleu cheese crumbles and warm cheddar-garlic sauce.

COCONUT FRIED SHRIMP
Colossal shrimp rolled in golden coconut flakes served with cherry mustard
sauce, citrus marmalade and mango papaya salsa. Available as an entrée.

LOADED FRIES
Smothered with jack and cheddar cheese, apple wood smoked bacon, tomatoes and scallions.

MARGARITA SHRIMP TACOS
Crispy fried shrimp tossed in our tequila chili sauce. Served in flour tortillas with cheddar-jack cheese, sour cream, guacamole and pico di gallo.

TEXAS PULLED PORK
Texas style barbeque pork piled high with our house-made coleslaw and fried onion ringlets.

TERIYAKI PHILLY
Thinly shaved prime rib griddled with our tangy teriyaki sauce. Topped with Provolone cheese and sautéed mushrooms.

LOBSTER CRAB CAKE
A large cake lightly fried and served on a toasted roll with lettuce, tomato and ancho-chili aioli.

ANGUS CHEESEBURGER
10 oz. Angus beef topped with double thick cheddar cheese, lettuce, tomato and red onion.

MONTEREY CHICKEN
Grilled chicken, avocado, bacon, tomato and melted cheddar-jack served warm on a grilled roll with red pepper coulis.

FRIED HADDOCK
Fresh haddock hand breaded and deep fried golden brown. Served on a warm roll with lettuce, tomato and a side of tartar sauce.

Accompanied by our House or Caesar Salad. Dressings: BoatYard Italian, Bleu Cheese, Peppercorn Ranch, Balsamic Vinaigrette, Light Raspberry Vinaigrette, Cabernet Shallot Vinaigrette.

MACADAMIA CRUSTED MAHI MAHI
Fresh mahi fillet seared with macadamia nuts over a citrus butter sauce. Served with baby bok choy and green soybeans.

MISO GLAZED SEABASS
Pan seared fillet brushed with our savory miso glaze. Served atop sautéed butternut squash, shiitake mushrooms and green beans.

CRANBERRY GRILLED SALMON
A fresh fillet lightly marinated and finished with a velvety Stoli cranberry sauce. Served with seasoned rice and vegetable.


BLACKENED TUNA
Sashimi grade tuna seared with Cajun seasonings and complimented by pickled ginger and wasabi aioli. Served with BoatYard mashed potatoes and vegetable.

DOCKSIDE SEARED SCALLOPS
Seared jumbo scallops on a bed of our creamy sherry-lobster sauce. Served with seasoned rice and vegetable.

STEAK ARGENTINA
Fire roasted sliced sirloin topped with our tangy fresh herb chimichurri. Served with BoatYard mashed potatoes and vegetable.

LOBSTER LOLIPOPS
Twin skewers of rock lobster tail, sea scallops and jumbo Gulf shrimp lightly seasoned and grilled. Served with seasoned rice and vegetable.


BLUE CRAB STUFFED SHRIMP
Jumbo Gulf shrimp stuffed with blue crab and Parmesan cheese, finished with a velvety sherry-lobster sauce. Served with seasoned rice and sautéed fresh spinach.

TUSCAN FILET AND SHRIMP
Twin medallions of marinated filet mignon grilled and topped with jumbo Gulf shrimp and sautéed fresh spinach. Served with BoatYard mashed potatoes and seared Roma tomatoes.

MAKER’S MARK ANGUS
Grilled center cut Black Angus sirloin finished with a mild “Cajun-style” Maker’s Mark bourbon sauce. Served with BoatYard mashed potatoes and vegetable.

FILET CABERNET
Grilled Black Angus tenderloin atop a crispy potato cake with green onion butter and a cabernet reduction. Served with fresh vegetable.

BOATYARD SIZZLIN’ ANGUS
Center cut Black Angus sirloin served sizzling on a hot cast iron skillet with ruby port au jus. Served with a baked potato and vegetable.

BOATYARD "ROTISSERIE" PRIME RIB
Slow roasted, thick cut prime rib rubbed with secret BYG spices. Served with a baked potato and vegetable. Choose from12oz Queen cut, 16oz King cut and Titanic cut (available on request)

OMAHA STEAKS NEW YORK STRIP
From this famous premium producer, this lightly seasoned center cut Black Angus striploin is grilled to your liking. Served with a baked potato and vegetable.

WORCESTERSHIRE GRILLED RIBEYE
One pound of beef ribeye topped with our zesty homemade Worcestershire sauce. Served with a twice baked potato and vegetable

BBQ BABY BACK RIBS
House-smoked “fall-off-the-bone” ribs brushed
with our secret BBQ sauce. Served with
mashed sweet potatoes and coleslaw.

RAVIOLI RUSTICA
Our three cheese ravioli topped with grilled
zucchini, yellow squash, sweet bell peppers and mushrooms simmered in a zesty Arrabbiata sauce. Finished with a sprinkle of smoked Gouda cheese.

WOOD-FIRED CHICKEN PASTA
Grilled chicken breast tossed in a spinach cream sauce with seasonal vegetables and penne pasta. Finished with a touch of smoked Gouda.

GEORGIA PEACH GRILLED CHICKEN
Grilled chicken breast finished with a sweet and spicy Georgia peach sauce. Served with mashed sweet potatoes and vegetable.

CHICKEN PARMESAN
Crispy fried chicken layered with marinara and melted mozzarella. Served over linguine.

SEAFOOD FRA DIAVOLO
Jumbo Gulf shrimp, littleneck clams and large sea scallops simmered in our spicy Arrabbiata sauce. Served over a bed of linguine and finished with a touch of fresh basil.

FRIED HADDOCK
Fresh haddock hand breaded and deep fried golden brown. Served with french fries

LOBSTER CRAB CAKES
Cold water lobster and crabmeat with a soft texture inside and crispy coating outside, finished with ancho chili aioli. Served with BoatYard mashed potatoes and vegetable.

Download a PDF of the Dinner menu here. Download a PDF of the Lunch menu here. You will need Adobe Acrobat Viewer to see it. Click the image to the left to download it.