The Boathouse Bistro, Tapas Bar & Restaurant
Outside dining at The Boat House Bistro, Boothbay Harbor Maine

ADDRESS

12 The By-Way, Boothbay Harbor. Maine 04538
207.633.0400

CLICK HERE FOR DIRECTIONS

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Join us for a refreshing alternative to typical coastal fare.

Summer Hours:

Serving Lunch & Dinner
7 days a week
11:30-9 pm

Kitchen open until 10 PM, Friday, Saturday and Sunday

COLD TAPAS


OYSTERS ON THE HALF SHELL – 3.50 each
Served with white peach champagne mignonette

BLACKENED TUNA CARPACCIO – 18
Blackened rare and sliced thin local tuna, sticky rice, spicy mango drizzle

WARM GOAT CHEESE TART – 12
Warm goat cheese filled tart, prosciutto, caramelized onions, thyme infusion honey

HUMMUS AND GARDEN VEGETABLES – 11
Hummus, garden vegetables and grilled naan bread

BURRATA AND HEIRLOOM TOMATOES – 12
Burrata, aged balsamic tossed heirloom tomatoes, fresh basil and grilled bread

OLIVE PLATTER – 12
A trio of olives served with candied nuts and grilled bread: Jalapeño stuffed olives, garlic stuffed olives, Nicoise olives

NEW ENGLAND CHEESE BOARD – 20
An array of New England boutique cheeses served with fresh fruit and grilled bread
Stroudwater tomme “firm cheese” (Silver Moon Creamery, ME.)
Cranberry foxtrot “semi firm” (Silver Moon Creamery, ME.)
Camembert “soft”
(Westfield Farm, MA.)
Great hill blue “Blue”
(Great Hill Dairy, MA.)

BISTRO SIDES
Fries 5
Sweet Potato Fries 6
Vegetable of the Day 5
Onion Rings 7
Potato of the Day 5
Rice of the Day 5

* Consuming raw or under cooked meats, poultry, fish, seafood, shellfish, oysters or eggs may increase your risk of food born illness, especially if you have certain medical conditions.

HOT TAPAS

FRIED OYSTERS AND VICHYSSOISE (Minimum order of 3) – 4 each
Breaded and deep-fried Damariscotta oyster, warm vichyssoise, truffle pearls

TEX MEX MUSSELS – 15
Spicy tomato broth, chorizo, cilantro, roasted corn, onions and peppers

SHRIMP AND COCONUT – 12
Blackened shrimp, coconut honey lime sauce, lemongrass and ginger infused cucumbers

SCALLOPS AND TOMATO – 15
Pan–seared scallops, heirloom tomatoes served bathing in a warm tomato lime mint broth

SCALLOPS AND PANCETTA – 15
Pan-seared medium rare scallops, sweet corn purée, crispy pancetta and fried leeks

BISTRO LOBSTER NEWBURG – 18
Flash-fried potato boats stuffed with Bistros’ lobster Newburg (lobster, shallots, garlic, cognac, cream, cayenne and Gruyere)

ASIAN LOBSTER and CRAB Crepes – 18
Twin Asian crepes (Maine crab and lobster meat, ginger, lemongrass and mascarpone), topped with a lemongrass ginger coconut sauce

SHRIMP AND GRITS – 12
Shrimp, garlic, bacon, peppers, scallions, Cajun seasoning, Gruyere cheese creamy grits

CRISPY FRIED CALAMARI – 12
Buttermilk-soaked, breaded and deep-fried calamari, pink lemonade chili dipping sauce

GRUYERE BUTTERMILK BISCUIT AND SMOKED DUCK – 18
Homemade biscuit, smoked duck, cherry thyme mascarpone crema, drizzled with Thyme infused honey

POLENTA AND SMOKED DUCK – 18
Creamy ricotta polenta, smoked duck, fried leeks, port wine reduction

MOJITO CHICKEN WINGS – 12
Crispy fried chicken wings tossed in spicy mojito sauce, (orange and lime juice, fresh mint, honey, brown sugar, cumin, dark rum, chipotle peppers), served with pickled cucumbers

GRILLED LAMB CHOPS – 18
Harissa spiced grilled lamb chops, tikka baste, cucumber yogurt sauce

ROAST PORK BELLY – 15
Crispy pork belly, orange BBQ sauce, pickled red onions and grilled bread

VEGETABLE AND GOAT CHEESE STUFFED POTATOES – 10
Fried potato halves, goat cheese, sautéed vegetables, and goat cheese sauce vegetarian

POLENTA AND MUSHROOM – 10
Creamy cheesy porcini polenta, sautéed mushrooms, arugula and porcini oil

MANCHURIAN CAULIFLOWER – 12
Fried cauliflower florets, Manchurian sauce (onion, garlic, ketchup, tamari sauce, green chilies, red chilies, white vinegar, water cornstarch)

BAKED BRIE – 15
Puff pastry wrapped Brie cheese baked golden brown served atop arugula and orange basil marmalade

SOUPS

CLAM CHOWDER – Cup 8 • Bowl 12
Chopped clams, clam juice, cream, potatoes, onions, carrots, celery, bacon, gluten free flour

BUTTERNUT SQUASH COCONUT LOBSTER SOUP – Cup 10 • Bowl 15
Lobster meat, lobster stock, butternut squash, coconut milk, onions, garlic, celery, cream

SALADS

GARDEN SALAD – 8
Mixed greens, cherry tomatoes, red onion, cucumbers, peppers, balsamic dressing
KALE AND APPLE SALAD – 12
Fresh kale, red onions, avocado, apples, cherry tomatoes, lemon
ARUGULA SALAD – 12
Arugula, fresh strawberries, goat cheese, almond slices, balsamic dressing
SPINACH SALAD – 12
Baby spinach, mushrooms, blue cheese, sautéed onions and balsamic dressing
BISTRO CAESAR – 10
Chopped romaine, Caesar dressing, Parmesan cheese, homemade croutons, white anchovies

ENTREE SALADS

SPINACH AND PORK BELLY – 19
Crispy pork belly, poke sauce, spinach, pickled cucumbers and red onions, sesame ginger dressing

ROMAINE AND SHRIMP – 21
Blackened shrimp, romaine, mango, cucumbers, cherry tomatoes, yogurt mint dressing

KALE & SALMON – 21
Chopped kale, grilled salmon, avocado, tomatoes, pickled onions, balsamic dressing

SALAD GRILLED OR BLACKENED TOPPERS:

Chicken Breast 8
Filet Mignon 15
Shrimp 12
Scallops 14
Haddock 8
Catch of the day 14
Salmon 12
Swordfish 14
Tuna 15

Tofu 6

SEAFOOD ENTREES

COCONUT CURRY HALIBUT – 33
Coconut curry broth poached Halibut, jasmine rice and sautéed spinach

TUNA AND POMEGRANATE – 29
Grilled yellowfin tuna, pomegranate coconut sauce, pickled lemongrass cucumbers, sticky rice and bok choy

SWORD FISH AND BLOOD ORANGE BBQ – 27
Grilled swordfish, homemade orange BBQ, orange mint cabbage slaw, jasmine rice and vegetables

SALMON AND PANCETTA – 24
Grilled salmon, pancetta sage butter, creamy polenta and vegetables

ITALIAN SEAFOOD STEW – 34
Scallops, haddock, shrimp, lobster meat, fire roasted tomato broth, (fire roasted tomatoes, onions, garlic, basil, oregano, lobster stock)

FRIED HADDOCK OR SHRIMP – Haddock 21 • Shrimp 24
Choose between shrimp or haddock fried in seasoned flour, served with fries and slaw

CAJUN SHRIMP AND GRITS – 26
Cheesy chorizo grits, blackened shrimp, fried onions and vegetables of the day

PAN SEARED HADDOCK – 21
Pan–seared haddock, sweet corn purée, rice, vegetables, crispy prosciutto and fried leeks

SCALLOPS AND MANGO – 28
Blackened scallops, sautéed spinach, sticky rice, mango and nori

SCALLOP FETTUCCINE ALFREDO – 28
Sautéed scallops and mushrooms, creamy Alfredo sauce, fettuccine, fresh herbs, Parmesan cheese

LOBSTER, LOBSTER & MORE LOBSTER

BISTRO STYLE LOBSTER AND BEEF WELLINGTON – 45
(3 oz.) Flame grilled beef tenderloin and lobster tail, puff pastry, mushroom goat cheese duxelle, port wine demi glaze, vegetables of the day

STEAMED LOBSTER – Market
1 ½ pound steamed lobster, potatoes, vegetables, melted butter and lemon

PORK AND LOBSTER – 36
Grilled pork tenderloin, butter poached lobster tail, truffled fingerling potatoes, roasted mushrooms and vegetables

LOBSTER AND POLENTA – 36
Fried lobster tail, creamy polenta, mushroom demi, arugula and porcini oil

COCONUT CURRY LOBSTER – 36
Coconut curry poached Maine lobster tail, sticky rice and seared bok choy

BISTRO LOBSTER THERMIDOR – Market
Maine lobster stuffed with lobster, spinach and mushroom stuffing, topped with a creamy gruyere Mornay cheese sauce

MEATS

Served with potato and vegetable of the day

THE GOOD OLD HOT ROCK – Market
Chef’s steak of the day is seared extra rare and served on a 1200-degree volcanic stone. You are the chef, prepare your feast right in front of your eyes, just the way you like it!

BOURBON RIBEYE – 32
Brown sugar spice rubbed and flame grilled (12 oz.) ribeye steak, bourbon brown sugar glaze, sautéed onions

VEAL CHOP AND MUSHROOMS – 36
Grilled veal chop, creamy porcini polenta, port wine demi

PORK AND PEACH BBQ – 24
Grilled pork tenderloin, homemade peach BBQ sauce, cheese grits, buttermilk biscuit

GREEK STYLE LAMBCHOPS – 36
(3) 4 oz. lamb chops are seasoned with oregano salt and grilled, served with a warm olive and orange salad and yogurt sauce

TWIN PETIT FILETS – 27
(2) 3 oz. Flame grilled filet mignons, served with truffled fingerlings, blue cheese bacon butter and roasted mushrooms

PORK AND PASTA – 21
Creamy Alfredo with roasted corn, pancetta, fettuccine, grilled pork tenderloin

PEPPER STEAK – 27
A coarse pepper encrusted (10 oz.) Flame grilled NY strip sirloin steak, cognac cream sauce

VEGAN & VEGETARIAN

TANDOORI TOFU – 21
Tofu is basted with tikka sauce (red curry paste, tomato paste, gram masala, brown sugar, ginger vinegar) baked and served with rice and vegetables

VEGETABLE PAD THAI – 21
Sautéed onions, peppers, carrots, snow peas, green beans tossed in pad Thai sauce (sesame oil, garlic, tamarind paste, sweet chili sauce, cilantro brown sugar) Tossed in rice noodles

TOFU AND MANGO – 21
Seared tofu, onions, peppers green beans and fresh mango served in a spicy mango orange tamari sauce, served over sticky rice

PASTA AND SPINACH – 18
Fettuccine pasta is tossed in olive oil with spinach, mushrooms, onions, roasted red tomatoes and basil, finished with Parmesan cheese and a balsamic drizzle

KALE AND TOMATO PASTA – 18
Fettuccine pasta tossed in olive oil, with heirloom tomatoes, chopped kale, basil and garlic drizzled with lemon juice

TOFU KUNG PAO – 18
Snow peas, bok choy, mushrooms and tofu are tossed in Kung pao sauce (vegetable broth, tamari sauce, lime juice, sesame oil, red pepper flakes), jasmine rice
VEGETABLE COCONUT CURRRY – 18
Snow peas, green beans, peppers, onions, bok choy, carrots in a coconut curry sauce served atop jasmine rice and grilled naan bread

MANCHURIAN TOFU – 18
Fried tofu is tossed in Manchurian sauce, served with sticky rice, seared bok choy and Tahini sauce

RISOTTOS

SEAFOOD RISOTTO – 36
Sautéed shrimp, scallops, lobster, garlic, shallots, white wine, risotto of the day

DUCK RISOTTO – 26
Crispy fried duck tenders, Manchurian sauce, cheesy risotto and fried leeks

SPICY SHRIMP RISOTTO – 26
Shrimp, onions, peppers, scallions, Tasso ham, white wine, Cajun seasoning, risotto of the day

LOBSTER RISOTTO – 36
Creamy asparagus risotto, truffle butter poached lobster tail, truffle pearls

VEGETABLE RISOTTO – 20
Pan–seared tofu, peppers, onions, carrots, snow peas, green beans, risotto of the day

PORK RISOTTO – 23
Creamy chorizo risotto, grilled pork tenderloin, bourbon brown sugar glaze, onion rings

SCALLOP RISOTTO – 32
Goat cheese and mushroom risotto, pan–seared scallops, arugula and truffle oil

RISOTTO OF THE DAY – 18
Something different everyday

CHICKEN RISOTTO – 22
Roasted corn and Tasso risotto, grilled chicken breast, fried onion rings

SALMON RISOTTO – 24
Poke sauce basted grilled salmon, cheesy risotto, nori (seaweed) and fresh mango

BLT RISOTTO – 21
3 Cheese risotto, crispy prosciutto, roasted tomatoes, arugula, fried onion, and balsamic glaze

HADDOCK RISOTTO – 23
Goat cheese and basil risotto, pan–seared haddock, sautéed spinach, crispy prosciutto and balsamic glaze

SANDWICHES

All sandwiches are served on a brioche bun unless otherwise noted and with fries, tomato, onion and a pickle. Gluten free rolls are available upon request for $2 extra

BUILD A BURGER – 13
(8 oz.) flamed grilled burger
ADD any of the following for an additional charge of $2 each
Sautéed Mushroom
Sautéed Onions
Bacon
Swiss
Cheddar
American
Blue Cheese
Fried Jalapeños
Fried Pickles

BISON BURGER – 17
Grilled (8 oz.) bison burger topped with cheddar, bacon, fried onion rings and BBQ sauce

HADDOCK SANDWICH (FRIED OR BLACKENED) – 14

GRILLED OR BLACKENED CATCH SANDWICH – 16
A different catch daily, served with cucumber wasabi sauce and cole slaw

THE IMPOSSIBLE VEGAN BURGER – 16
Served on focaccia bread with a side of tahini sauce (tahini, water, garlic, cilantro, lime juice)

LOBSTER AND NAAN – Market
Lobster meat is tossed with Thai basil, mayonnaise, mango and lemon zest, served on toasted naan bread

BISTRO’S FAMOUS GRILLERS

All grillers are served with fries on grilled flatbread with our own griller sauce, (red onion, garlic, spinach, sherry vinegar, sugar, mayonnaise, salt and pepper) unless otherwise noted

LOBSTER GRILLER – Market
Maine lobster, griller sauce
CHICKEN GRILLER – 16
Grilled chicken, griller sauce, bacon, cheddar cheese
HADDOCK GRILLER – 16
Blackened or fried haddock, griller sauce
PORK GRILLER – 16
Pork tenderloin, peach BBQ, cheddar cheese and caramelized onions
Smoked Turkey Griller – 16
House smoke turkey, cranberry mayonnaise, bacon and Swiss cheese
BISON GRILLER – 18
Spicy bison, goat cheese, pickled onions, avocado
TOFU GRILLER – 16
Fried tofu, pickled cucumbers, pickled onions and BBQ sauce

BOATHOUSE BISTRO WINE LIST

HOUSE WINES
Copper Ridge Chardonnay, Cabernet & Merlot • Mont Gravet Rose • Alverdi Pinot Grigio – 9 Glass / 27 Carafe (1 Liter)

BY THE GLASS & BOTTLE

Conundrum, White or Red? “White Meritage” or “Red Blend”, both serious and playful at the same time, the best of California in a glass – 12 / 36 Liter

Masottina, Prosecco Italy ~ Deep nose with notes of pear, peach and almond – 12 / 36

Ruffuno, Brut, Rose Sparkling Italy ~ Elegant bubbles and refreshing acidity, red berries and white fruits
on the finish – 30 / 11 (187 ml)

Ame du Vin Côtes de Provence, France ~ Wonderful freshness while also showing richness and spice – 12 / 36

Sea Sun, Chardonnay California ~ Intense and creamy on the palate, with lush fruit and grippy tannins – 10 / 40

MacRostie, Chardonnay California ~ A mélange of lemon meringue pie, baked apple, caramel and spice notes from American oak aging – 12 / 36

Sonoma-Cutrer, Chardonnay Russian River Valley, California Italy ~ Notes of peach, apple and caramel with a mildly spicy oak flavor –15 / 45

Oyster Bay, Sauvignon Blanc Marlborough, New Zealand ~ Citrus notes and tropical flavors – 10 / 30

St. Urbans-HOF, Riesling Mosel, Germany ~ Brilliant fruit and Mosel-slate mineral flavors, lively acidity and ripe floral aromas – 10 / 30

Rustenburg, Chenin Blanc South Africa ~ Aromas of Pineapple and yellow pear, citrus characters, pairs well with raw oysters – 10 / 30

Raw Bar, Vinho Verde Portugal ~ Emerald straw color with aromas and flavors of cream and dried lemon – 9 / 27

Pavette, Cabernet California ~ Brier patch fruit, dark cherry, toasted vanilla, black pepper and cedar notes – 10 / 30

Josh Cellars, Cabernet Sauvignon Reserve Paso Robles, California ~ Robust in flavor and structure. Aromas of ground coffee and dark fruit – 15 / 45

Firesteed, Pinot Noir Willamette Valley, Oregon ~ Lively with bright acidity, aromas of red cherries and mocha, with a hint of maple syrup – 10 / 30

Catena, Vista Flores, Malbec Argentina ~ Ripe concentrated dark and red fruit aromas with delicate floral notes of lavender, violet and mocha – 12 / 36

Clos Du Bois, Merlot California ~ Delicious black cherry, brown spice and light toasty oak – 12 / 36

Rivallana Rioja Crianza Spain ~ Flavors of cherries, plums and vanilla, oak aged – 12 / 36

BY THE BOTTLE ONLY

Dry Creek Vineyards, Sauvignon Blanc Dry Creek Valley, California ~ Tropical aromas of pineapple, passionfruit and melon – 36

J Vineyards, Pinot Gris California ~ Bright straw hue with great legs and body, bold, crisp and refreshing – 40

Martin Codax, Albarino Spain ~ Clean, bright lemon yellow color with greenish reflections, aromas of citrus and tangerine – 30

Matchbook, Cabernet Sauvignon Lake County, California ~ Rich flavors of chocolate beans, blackberries and blueberries – 40

J Lohr Hill Top, Cabernet Sauvignon Paso Robles, California ~ Layers of black currant, mineral and toasted pastry – 45

King Estate, Inscription, Pinot Noir Willamette Valley, Oregon ~ Just another reason King Estate is known as “The King of Pinot”! – 40

RESERVE LIST

Taitinger, Champagne France ~ Delicately balanced champagne, known for its consistently excellent quality all over the world – 80

Jean Pernet, Brut Reserve Grand Cru Champagne France ~ Light and gold in color, apples and pears, hints of yeast, bread and lemon – 80

Santa Margherita, Pinot Grigio Italy ~ Dry light bodied with citrus and apple undertones, perfectly balanced – 50

Cake Bread, Chardonnay Napa Valley ~ Aromas of ripe golden apple, white peach, and notes of oak. On the palate, apple and pear characters are balanced by fresh acidity, and the finish is clean – 60

Frank Family Chardonnay Soft pear nose with a creamy texture and balanced but lively acidity – 70

Sequinot-Bordet, Chablis Chablis, France ~ 100 % Chardonnay, perfect harmony of maturity, mellowness and vivacity – 60

Duckhorn, Sauvignon Blanc Napa Valley, California ~ Aromas of lemon and grapefruit zest, fresh pear and green apple. It’s medium-bodied with crisp acidity – 60

Alphonse Dolly, Sancerre Cuvee Silex Loire Valley, France ~ Its attractive mineral nose, vibrant aromatic palate and crisp acidity make it an ideal match for seafood, salad and light white meats – 60

Trefethen, Dry Oak Knoll, Riesling California ~ Crisp and clearly focused in layers of fennel, apple, lemon and apricot, fresh and complex – 45

Metz, Riesling Grand Cru Muenchberg Alsace, France ~ Tons of tropical fruit on the nose and palette, crisp and refreshing – 60

Kenwood, “Jack London”, Cabernet Sauvignon Sonoma, California ~ A long mild growing season creates fruit with complexity and balance – 60

Pine Ridge, Cabernet Sauvignon Napa Valley, California ~ Barrel aging produced a dark ruby wine with inviting aromas of cinnamon, blueberry, vanilla and cedar. A juicy mid-palate shows flavors of cherry and layers of texture – 80

Silver Oak, Cabernet Sauvignon Napa Valley, California ~ Notes of cassis, ripe raspberry, toasted coconut and shiitake mushroom, rich depth through mid-palate, great structure, lengthy finish of balanced cherries, floral notes and a hint of black pepper add a beautiful complexity – 140

Migration, Pinot Noir Russian River, California ~ Aromas of ripe red raspberry, Bing cherries and pomegranate explode from the glass, vibrant berry flavors are echoed on the lush silky palate where they mingle with French oak spice – 60

Duckhorn, Merlot Napa Valley, California ~ Alluring aromas of lush cherry, raspberry, cocoa and freshly baked pie crust, flavors of ripe plum, blueberry, licorice and subtle baking spice draw the wine to a long elegant finish – 60

Quivira, Zinfandel Dry Creek Valley, Sonoma, California ~ Deep and well-structured, with smoky wild berry aromas and layered black cherry, cracked pepper and earth flavors that are wrapped in ripe but firm tannins – 45

Old Ghost, Old Vine Lodi, Zinfandel Lodi, California ~ An intense nose of spice, chocolate and botanicals lead to full-bodied flavors of juicy pomegranate and ripe cherry layered with dried herbs – 65

Ruffino Riserva, Chianti Classico Italy ~ Well balanced on the palate with velvety tannins, firm acidity and a lingering rosemary finish – 50

Argiano, NC, Rosso Toscano, Italy A rich and racy young red with chocolate, currant and hints of sandalwood. Full bodied, chewy tannins and a long flavorful finish – 45

 

The Boat House Bistro, Boothbay Harbor Maine

Welcome to the Boat House Bistro!

We are glad to welcome you not only into our restaurant but into our family.  We here at the Bistro have been working together, most of us, for over 15 years. We are proud of our three unique dining rooms and bars.  The 1st floor dining room and bar is our winter home for locals and guests from away alike. it's cozy, intimate and talk to your neighbor kind of tavern.  During the summer it’s the coolest place around on a hot day being one of the only air-conditioned dining rooms in town.  The second floor has a bar and newly renovated patio room with unprecedented views of our working harbor.  The third floor is an open-air deck and bar with even wider water views and the thrill of dining outside. The Bistro, as we call it, cuisine is a not to be missed experience for food and drink.

Our Austrian Chef and co-owner Karin Guerin bring our guests her worldly cuisine that will leave you with an I-can’t-wait-to-come-back experience every time. Featuring local Maine seafood, steaks and produce, our farm to table concept has offerings that range from our numerous Tapas to Chef Karin’s renowned Risottos. We have a huge selection of gluten free, Vegan and vegetarian creations. These are not after thoughts as they are on many menus; these items are designed to pack the same wallop as any other dish on our menu. Please join us, drink some wine, share our views and eat our memorable food.  We look forward to greeting you soon!

 Join us for a refreshing alternative to typical coastal fare.

The Footbridge at Boothbay Harbor, ME

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