DINNER

Explore a wide variety of seafood, steaks, salads, and more here at Stuart Boathouse!

The Perfect Meal with Friends or Family

Dig in to a delicious dinner

Explore a wide variety of seafood, steaks, salads, and more here at Stuart Boathouse! Nothing is ever frozen and we source all of our fresh seafood and ingredients from local suppliers! Stop in today for a great meal and take in the beautiful view.

Dinner Menu

4:30 – close

Soups & Salads

All of our salad dressings are created here at The Boathouse. Top any of the below salads with a choice of Grilled Chicken 6, Grilled Shrimp 8, Skirt Steak 8, Salmon 9, Mahi 12, Grouper 13

Soup du Jour

Market Price

New England Clam Chowda

You’ll think you’re on the coast of Maine. Rich & creamy, full of clams & made “aboard” The Boathouse Galley. 8

Crock of French Onion Soup

Roasted onions, herbs & a rich beef stock create the base for our onion soup. Served in a crock with a parmesan crouton topped with bubbly melted cheese. 6

Sea-Zar Salad*

Caesar salad with fresh romaine lettuce, garlic croutons & shaved parmesan, all tossed with Caesar salad dressing. Full 8 Half 5 Minnows (anchovies) upon request. 2

Roasted Beet & Spinach Salad (GF)

Fresh garden spinach topped with sugar roasted beets, toasted almonds, tomatoes, cucumbers and goat cheese. Served with an orange ginger vinaigrette on the side. Full 10 Half 6

Cranberry Walnut Salad (GF)

Candied walnuts, dried cranberries, cucumbers, bleu cheese crumbles, grape tomatoes and baby kale, paired with an apple vinaigrette dressing. Full 10 Half 6

Boathouse Salad

Assorted garden fresh greens, crispy cukes, grape tomatoes, sweet carrots & garlic croutons are all “standing by” for your choice of dressing. Full 8 Half 5

Heirloom Tomato and Burrata Mozzarella Salad (GF)

Fresh heirloom tomatoes, burrata mozzarella, mixed field greens, basil oil and balsamic glaze. 12

Boathouse Signature Sushi

Served with wasabi, pickled ginger & soy sauce.

Captains Roll

Chef’s weekly creation. MP

Crispy Salmon Roll

Marinated salmon, avocado & cream cheese rolled in nori and sushi rice & topped with avocado wasabi aioli, pickled Serrano peppers & sesame seeds. 16

Ahi Tuna Stack (GF)

Sushi grade spicy tuna tartare stacked with avocado & cukes that have been flavored with The Boathouse signature chili sauce. It sets atop a scallion cream cheese base with seaweed salad and is served with homemade potato chips. 15

Spicy Tuna Roll* (GF)

Tuna, Sriracha sauce, cucumber & avocado. Topped with marinated shaved tuna. 14

Shrimp Tempura Roll*

Crispy tempura gulf shrimp, ripe Haas avocado & garden cukes with a hint of Sriracha Ginger aioli for a “kick.” 14

Surf & Turf Roll*(GF)

Spicy tuna, cream cheese, cucumber, avocado and Sriracha Ginger aioli. Topped with sliced beef carpacio and a drizzle of garlic aioli. 17

Ahi Rice Bowl (GF)

A bowl of sushi rice with marinated tuna, cucumber, avocado, waakame, pickled ginger, shaved carrots. 14

Rainbow Roll (GF)

Imitation crab meat, cucumber, avocado & Sriracha ginger aioli rolled in sushi rice and nori, then topped with slices of tuna, hamachi, salmon & eel sauce. 17

Tampa Roll

Tempura fried black grouper, shaved onions and lemon aioli. 17


Warning: Consumption of undercooked foods may cause food bourne illness. *Food Allergy Notice – Please be advised that food prepared here may containe these ingredients: milk, eggs, wheat, soy bean, peanuts, tree nuts, fish & shellfish. Please notify server of Food Allergies. (GF) Denotes gluten free items.

Appetizers

Oysters on the Half Shell* (GF)

Regional oysters, mignonette, fresh horseradish and cocktail sauce. MP

Crabby Crab Cake*

Jumbo lump crab cake with remoulade sauce. Then garnished with a baby kale salad. 15

Escargot*

Escargot sauteed in a roasted garlic citrus butter over a puffed pastry and garnished with shaved parmesan. 13

Crab Fondue*

Fresh lump crab claw meat in a smoked Gouda cheese sauce. Served with a warm mini baguette for dipping. 15

Summerlin’s Smak Fish Dip*

Smokey fish dip served with chopped onions, tomatoes, jalapenos & corn tortilla chips. 14

Loaded Mac & Cheese

Blackened chicken, crispy bacon and cavatappi pasta, smothered in our house made cheese sauce. 9

Baked Brie en Croute

Baked brie wrapped in a puffed pastry served with a mixed berry compote, flatbread crackers & seasonal fruit. 13

Oysters Rockefeller*

Creamed spinach, Pernod, crispy bacon and gratin topping. 13

A Pound of Parrot Wings (GF)

Jumbo & juicy chicken wings cooked to perfection, served with carrots, celery sticks & your choice of sauce (Buffalo, Cajun Dry Rub, Pirate’s Gold, Chile Ponzu, Salt & Vinegar). 13

Pancetta Crusted Sea Scallops*

Garnished with a baby kale, corn & butternut squash salad. 15

Main-Land Mussels (Seasonal)*

A mound of ocean fresh mussels sauteed in a semi-spicy garlic thyme orange wine sauce & served with crusty bread. 13

Edamame

Tossed in citrus ponzu and sprinkled with sesame seeds. 8

Boathouse Meatball

Boathouse signature oversized meatball served in a sea of marinara and topped with shaved parmesan cheese. 12

Meat and Cheese Board

House selection of assorted cheeses and charcuterie served with crackers,a lightly spicy truffled honey & a wild berry horseradish Dijon. 18

Grilled Octopus* (GF)

Marinated grilled octopus over a white bean cassoulet with Andouille Sausage and topped with chimichurri. 16

Chips & Salsa 2 Ways (GF)

House made tortilla chips served with fire roasted tomato salsa and tomatillow avocado salsa verde. 8 Add homemade guacamole for $4 more.

Flatbreads

Margherita

Grape tomatoes, pesto, fresh mozzarella and chiffonade basil. 12

Prosciutto & Goat Cheese

Shaved prosciutto & goat cheese, topped with parmesan, kale & balsamic reduction. 13

Steak & Mushroom

Sliced skirt steak, mushrooms, caramelized onions, bleu cheese, balsamic reduction & truffle aioli. 14

Sausage & Peppers

Crumbled Italian Sausage, sauteed peppers, caramelized onions, marinara sauce and fresh mozzarella on a crispy flatbread. 13

Entrees

Seared Salmon* (GF)

Seared salmon over cilantro lime jasmine rice and honey thyme glazed carrots with a crab and avocado relish. 26

Pancetta Crusted Diver Scallops*

Seared U-10 diver scallops topped with pancetta butter. Served over butternut squash and sauteed baby kale risotto. 32

Over Stuffed Shrimp*

Jumbo shrimp, wrapped in bacon and stuffed with a boatload of fresh lump blue crab & drizzled with a beurre blanc. Served with roasted asparagus & Boursin whipped potatoes. 28

Skirt Steak (GF)

Grilled skirt steak over cilantro lime jasmine rice & black beans with sweet plantains. Topped with Cuban mojo. 28

Filet Mignon (GF)

Grilled 8 oz. filet Mignon over Boirsin whipped potatoes, pan roasted asparagus and topped with a porcini Demi glace. 38

Pan Seared Chicken (GF)

Served with whipped potatoes, haricot vert & a brandy mushroom sauce. 25

Shrimp & Scallop Risotto* (GF)

Jumbo shrimp & U-10 scallops over a crab, corn and sweet pea risotto. Topped with beurre blanc. 34

Red Shrimp & Lobster Ravioli*

Argentinian red shrimp sauteed with grape tomatoes and asparagus in a Vodka sauce over lobster ravioli. 32

Fish & Chips*

Crispy tempura fried Atlantic cod servied with french fries, coleslaw & a lemon. 17

Grilled Mahi a Lo Macho* (GF)

Grilled Mahi Mahi over jasmine rice & haricot vert topped with calamari, shrimp and a lightly spicy Peruvian pepper sauce. MP

Tomahawk Ribeye

A “Titanic” 33 oz bone-in ribeye topped with roasted shallot compound butter. Served with truffled mac and cheese & broccolini. Propped up with beer battered onion rings. MP

Grilled Swordfish* (GF)

Grilled swordfish over pesto quinoa tossed with scallop chunks and garlic roasted grape tomatoes. Topped with beurre blank and basil oil. MP

Herb Crusted Grouper* (GF)

Served over Peruvian pepper risotto with broccolini and grape tomatoes. Topped with beurre blanc. MP

Sides

a la carte house side 4

 

Mac & Cheese
Whipped Potatoes (GF)
Broccolini (GF)

Black Beans & Rice (GF)
Parmesan Risotto*
Brussel Sprouts

Grilled Asparagus (GF)
Haricot Vert (GF)
Sweet Plantains (GF)

Kids under the age of 10 eat FREE every Wednesday after 4:30 PM with purchase of regular entree!

Learn about our appreciation discounts on our Specials page!

Download our Full Menu