Lunch & Dinner 🔵 7 days a week 🔵 Mon-Thurs 4-8 🔵  Fri 4-9  🔵 Sat 11:30-9 🔵  Sun 11:30-8

Wed, 02/21/2024 - 6:00pm

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