The Bar at Boathouse on Pier is open during Winter months, Friday - Sunday, serving up cocktails and stunning sunsets. 

The Restaurant at Boathouse on the Pier resumes normal Summer hours in May. Here's a sampling of the Summer 2017 menu:

Sunset Shrimp Cocktails

served with a house-made cocktail sauce, lemon wedge.

Fried Clams

lightly cornmeal dusted baby clams strips, accompanied with cocktail sauce & tartar sauce

Steamed Clams

quickly sautéed, fresh garlic, shallots white wine, butter clam broth

Crab Cakes

pan seared snow crab cakes, accompanied with a mango salsa, &sweet chili aioli.

Fried Calamari

lightly dusted tubes &tentacles, accompanied with a orange chili cocktail &tartar sauce.

Warm Crab & Artichoke Dip

accompanied with grilled ciabatta crostini, lemon.

Emerald Bay Baked Brie

served with grapes &apples, honey drizzle, sliced almonds, &ciabatta crostini.

Poke Martini

cubed raw tuna, soy chili sauce, scallions, sesame seeds, &crisp won ton ribbons.

Fried Zucchini

served with a cool Cucumber-Wasabi dipping sauce.
**Add to any salad… -Grilled Chicken 5 / Grilled Shrimp 9 / Grilled Salmon 9 / Sesame Ahi 9**

Lobster Bisque

flavorful lobster broth, heavy cream, sherry wine, crème fraiche.

Sunset Chop Cobb

chopped romaine, chopped egg, bacon, diced tomatoes, grilled chicken & blue crumbs.

Green Apple & Goat Cheese

mixed greens, candied walnuts, tossed in a raspberry vinaigrette.

Elephant Garlic Crusted Alaskan Salmon

pan seared, accompanied with green beans & rice pilaf.

Fish & Chips

hand dipped cod fillet, made–to–order, French fries &tartar and cocktail sauce.

Mahi Mahi Tacos

grilled or blackened, nestled in flour tortillas, pico de gallo, avocado, cilantro-lime aioli.

Crab Clubhouse

snow crab, Swiss cheese, crispy bacon, lettuce &tomato, choice of white, or wheat.

Chilean Sea Bass

pan seared, mango miso marinated, baby bok choy, mash, laced with a citrus butter sauce.
Market Price

Shrimp Scampi

pan sautéed, garlic, shallots, garlic white wine cream, linguini pasta, grilled crostini.

Pan Seered Scallops

day boat scallops, fresh asparagus, mango lime butter sauce, & rice pilaf.

Cold Water Lobster Tail

steamed, then char-broiled, clarified butter, lemon, asparagus, and mash potatoes.
Market Price

Angus Burger

1/3 pound patty, toasted Telera roll, sharp cheddar, lettuce, tomato, onion, chef’s secret sauce

Char-Broiled Chicken Sandwich

marinated breast, basil pesto aioli, lettuce, tomato, onion nestled between a Telera roll.

Cuban Sandwich

roasted pork, black forest ham, Swiss, pickle plank, mustard-cumin spread, La Brea roll.

Herb Chicken Breast

Thyme &Rosemary essence, laced with a cream demi, baby bok choy, &rice pilaf.

Petite Filet Mignon

char-broiled 6-7 ounce Choice filet of beef, fresh green beans, mash potatoes.

Snake River Farms "Eye" of the Rib Eye

10 ounce steak, hand carved American Kobe, asparagus, & mash.