Crafted from the Cape.

5 oz or 10 oz — lobster meat lightly dressed with mayo and celery on a toasted brioche roll.

Fresh North Atlantic cod, hand-breaded and golden fried. Served with fries and slaw.

Baked with lemon, butter, white wine, seasoned bread crumbs. Heirloom tomatoes and mashed potatoes.

A Boathouse tradition — seared scallops, shrimp, and lobster in a sun-dried tomato lobster cream sauce over penne.

Black and white sesame-encrusted, pan-seared rare with wasabi mayo, soy demi-glace, Asian green beans, rice.

Marinated and fire-grilled to your liking, mashed potatoes and grilled asparagus.