Entrées served with small Boathouse salad and choice of side.
*New* Chef’s Feature – Great Lakes Walleye (Market Price)
Ask your server about this week’s unique preparation of our fresh caught Ohio favorite. Served with a Boathouse salad, bread and butter (the Chef prefers no substitutions).
BOATHOUSE CATCH* (Market Price)
Specially prepared catch of the day (detailed by your server)
BOATHOUSE FISH AND CHIPS 18
Beer battered cod fillets served with fries and caper-dill tartar sauce
(Served with coleslaw)
CHAR-BROILED SALMON FILLET* 27
Fresh Norwegian salmon finished with orange-maple butter. Served with a side of asparagus and Hollandaise sauce.
JUMBO SEA SCALLOPS* 28
Fresh diver scallops with sautéed greens, bacon marmalade and ginger-honey glaze
CHICKEN PARMESAN 25
Peccorino crusted chicken, homemade marinara, linguini noodles & parmesan cream sauce.
LOBSTER TAILS (Market Price)
Two steamed cold water North Atlantic tails served with drawn butter. Served with choice of side.
ADMIRALS PLATTER 29
Enjoy an assortment of coconut shrimp, sea scallops, beer battered cod,
Served with hush puppies, beer battered fries and coleslaw. (No side or salad)
SHRIMP SCAMPI 26
Sautéed in butter, white wine, garlic, lemon, tomato, and scallion, served over linguine.
PASTA PRIMEVARA 18
Pasta and fresh seasonal vegetables tossed with extra virgin olive oil, butter, herbs,
white wine and garlic (Served with salad only) Add grilled chicken 22
PORTABELLA MUSHROOM RAVIOLI 23
Portabella and Italian cheese ravioli, topped with parmesan crème – garnished
with basil and freshly grated parmesan cheese (Served w/salad only)
CHARBROILED FLANK STEAK 23
“Smith family original”– delicately marinated special recipe, sliced and paired with rosemary risotto
(Served with salad only)
FILET MIGNON* 30
With red wine reduction 7oz. Served with with Dauphinoise potatoes
BOATHOUSE STRIP* 28
Our Certified Black Angus signature steak is artfully prepared with parmesan cream sauce. Served with a baked potato, butter and sour cream.
Boathouse Signature Dishes An 18% gratuity will be added to parties of six or more.