The Boathouse; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Black truffle and parmesan reggiano arancini — With spring pea puree, crème fraiche
  • PEI mussels — With carrots, scallion, bean sprouts, cilantro, jalapeno, pho broth, crusty bread

Course two

Choose one

  • Stuffed chicken — With caromont goat cheese, spinach, cured tomatoes, vodka sauce
  • Bistro tender — With grain mustard demi glace, caramelized onion, local oyster mushrooms, billy blue cheese
  • Jerk Mahi Mahi — With shaved fennel, citrus, coconut rice, dark rum cream sauce

Course three

Choose one

  • Passion fruit crème brule — With fresh raspberries
  • Boathouse bread pudding — With bourbon caramel sauce
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