Restaurant Week runs from October 1st - October 15th, 2023
Sponsored by
Menu - Boathouse
521 Riverside Ave, Westport
(203) 227-3399
Lunch $25
(Wednesday-Saturday)
Choose appetizer or dessert & an entrée
First Course
SOUP DU JOUR
BOATHOUSE SALAD
shaved parmesan, brioche croutons, yolk-free dressing,
white anchovies
Second Course
OMELETTE OF THE DAY
SPAGHETTI ALLA CHITTARA
sautéed lobster and shrimp, tomato arrabietta sauce, black garlic
PRIME BURGER*
brioche bun, black pepper aioli, lettuce, tomato & onion, shoestring fries
ADD: cheddar, swiss, mozzarella, gorgonzola, bacon $2
QUINOA STIR-FRY
gingered baby bok choy, charred tofu, grilled mango, ponzu glaze
Third Course
APPLE STRUDEL
caramel sauce & tahitian vanilla bean ice cream
CHOCOLATE “KIT KAT”
with fresh whipped cream
Dinner $45
(Wednesday-Friday)
First Course
SOUP DU JOUR
BOATHOUSE SALAD
shaved parmesan, brioche croutons, yolk-free dressing,
white anchovies
Second Course
CHICKEN SCARPARIELLO
onion, pepper, balsamic, hot cherry peppers, and roasted potatoes
SPAGHETTI ALLA CHITTARA
sautéed lobster and shrimp, tomato arrabietta sauce, black garlic
MANGO GLAZED SALMON*
chilled rice-noodle salad, shaved carrots, brussels sprouts,
and cucumber with a tahini dressing
QUINOA STIR-FRY
gingered baby bok choy, charred tofu, grilled mango, ponzu glaze
Third Course
APPLE STRUDEL
caramel sauce & tahitian vanilla bean ice cream
CHOCOLATE “KIT KAT”
with fresh whipped cream
COLD FUSION SORBET
Brunch $35
(Sundays)
First Course
SOUP DU JOUR
BOATHOUSE SALAD
shaved parmesan, brioche croutons, yolk-free dressing,
white anchovies
Second Course
CANDIED ALMOND FRENCH TOAST
candied almonds and oats, brioche bread, maple syrup, fresh berries & grand marnier crème anglaise
RIVERSIDE BENEDICT
poached eggs over english muffins with spinach, smoked bacon & hollandaise, served with home fries
COWBOY BURGER*
brioche bun, bacon-tomato jam, fried egg, cheddar, shoestring fries
MANGO GLAZED SALMON*GF
chilled rice-noodle salad, shaved carrots, brussels sprouts, and cucumber with a tahini dressing
Third Course
APPLE STRUDEL
caramel sauce & tahitian vanilla bean ice cream
CHOCOLATE “KIT KAT”
with fresh whipped cream
COLD FUSION SORBET