Wilson Boat House Restaurant

sweet and fresh

roasted with ricotta and parmesan blend

whole clams topped with garlic herb crumbs and topped with sweet bacon

marinated in balsamic vinegar and dijon mustard stuffed with buttered breadcrumbs, sweet peppers and onion. Topped with shaved maytag blue cheese and finished with a beautiful merlot reduction

lump crab meat is the heart of this great dish with fried tortilla chips for dipping

a pair of cakes with our own remoulade

a large tomato tortilla brushed with chipotle oil and stuffed with chicken, peppers, onion and mixed cheeses, grilled and served with sour cream and salsa - Substitute grilled shrimp for $2.00

seasoned focaccia bread topped with whipped chevre cheese kalamaatta olives, roma tomatos fresh thyme, tender lobster and truffel oil

succulent smoked salmon filled with a sour cream dill and cper whip, accompanied with mini rye

topped with melted provolone and croutons

chef's choice of season favorltes

we have found that these quality beef offerings are enhanced by a minimum of 28 days of aging, our butcher guarantees each of these items and we think you'll agree, they are worth the four week wait

cool red center

warm, pink center

pink center

slight pink center

grey center - no color

a 10 ounce tender beauty, seasoned and grilled to order, served on frizzled onions and topped with herbed demi glace with garlic whipped potatos

aging is the key to this premium beauty. Hand selected for marbling. Seasoned and grilled to order with frizzed onion and demi glace with garlic whipped potatos

aging is the key to this premium beauty. Hand selected for marbling. Seasoned and grilled to order with frizzed onion and demi glace with garlic whipped potatos

this most flavorful of steaks is usba prime garded and aged for 28 days kepping it simple seasoned and grilled to prefernce served with brown and wild rice

this most flavorful of steaks is usba prime garded and aged for 28 days kepping it simple seasoned and grilled to prefernce served with brown and wild rice

free range means no hormones and naturally aged. This griled chop, is finished with maple galze and wild rice

the cadillac of steaks. Tender veal, grilled to preference, accented with a jim bearn and crimini mushroom cream sauce and garlic whipped potatos

saturdays only - additions to enhance any entree

ask your server for today's preparation

a hearty blend of seasonings, rich crabmeat, and our own remoulade sauce. Served with seasoned rice

our famous, fresh haddock, brolled or fried, served with coleslaw and fries

our famous, fresh haddock, brolled or fried, served with coleslaw and fries

tender gulf shrimp and large sea scallops teamed with 5 tender grouper fillet broiled in scampi butter and served with seasoned rice

simply the best cold water tail available a 7 oz beauty, succulent and flavorful, lightly seasoned and roasted. Seasoned rice and roasted garlic drawn butter complete this experience

smoked salmon and alfredo are combined with spinach fettuccine to finsih this traditional favorite

swordfish steak, pine nut pesto crusted and pan seared and served over wilted field greens, with sun dried tomto lobster, cream sauce topped with kalamatta olive tappanade. Servered with wild rice

tender chicken and large gulf shrimp are pan sauteed and combined with fresh oregano, kalamatta olives, diced roma tomato and feta cheese, then tossed with pasta and white wine sauce

tender chicken, sauteed with island spices, sweet bell peppers, pineapple, water chestnuts and honey finished with spiced rum and served with seasoned wild rice

tender chicken breast pan saute with sliced mushrooms, artichoke hearts, diced tomato and garlic splashed with madeira wine, finsihed with demi glace served over pasta

artichoke hearts, carmelized onions, sliced mushrooms, chopped roma tomatos, sauteed in olive oil and garlic, accented with fresh field greens, basil and white wine, tossed with spinach fettiuccine and topped with feta cheese

10 oz filet and 7 oz aussle tail are combined to create thish classic surf and turf, served with garlic whipped potatos and drawn butter

ny strip steak and twin crab cakes are paired to complete this tasty combo, served with garlic whipped mashed

grilled prime sirloin served atop field greens, cucumber and red onion. Finished with white balsamic vinaigrette, caramelized walnuts and maytag bleu