How did you become such an accomplished fabulous chef?
"I am a 1991 graduate of The New York Restaurant School.
I grew up in Connecticut and my career took me to Edson Hill Manor in Stowe Vermont and
I was also the chef at PACI in Fairfield.
I excel at New American cuisine and have been favorably reviewed regarding my unique pairings of local fish, produce and farm raised and grass fed menu selections.
Excellent Catering is also offered onsite and off.
Nancy Burke, SRC Restaurant Manager and Event Planner
Nancy has been in the restaurant and catering business for over twenty five years. She previously owned a successful restaurant called Thirty Three & 1/3, which the NY Times rated a "very good”.
She is a graduate of the Catering Program at The Culinary Institute in Hyde Park
Nancy loves the beautiful venue at The Boathouse and has catered many weddings, rehearsal dinners, bar and bat mitzvahs, corporate and non profit events.
Your New American Cuisine is so fresh and delicious!
Our recent party of 18 for dinner on the deck was such a wonderful dining experience! The appetizers and entries were tasty, coupled with such professional service! A delightful and memorable evening!
Jonathan and I
the special appetizer of the day
"BAKED EAST COAST OYSTERS"
lemon and arugula
Several of us ordered the baked oysters and all of us were happy yum!
Porcini Mushroom, Artichoke Heart, Parmesan, Herbs, Truffle Oil
A deeply satisfying earthy rissoto!
I ordered the
Free Range Chicken, Kale, Carrots, Sweet Onion, Tomato, Balsamic Au Jus, White Bean
The sauteed vegetables and white bean medley paired wonderfully with the tender baked chicken!
THIS IS A SAMPLE DINNER MENU AND SUBJECT TO CHANGE DAILY,
DEPENDING UPON SEASON AND CULINARY CURIOSITIES.
PLEASE EMAIL OR CALL US FOR AN UPDATED MENU
Daily Creations from The Garden or The Sea 6 / 9
Cherry Tomatoes, Lemon Olives, Basil, Extra Virgin Olive Oil 14
Maine Jonah Crab with Boathouse Slaw and Lemon Aioli 14
Colorado Lamb slow cooked in Pomodoro Sauce 15
Grilled Herb Garlic Baguette with Artichoke, Tomato and Olive Tapenade, Parmesan and Sundried Tomato Aioli 12
Grilled Jumbo Scallops
Wasabi Red Bliss Potato Salad, Carrot Crisps, Red Pepper Aioli 16
Baby Kale with Cranberries, Almonds, Goat Cheese, Maple Ginger 12
Riverside Chopped Salad
Cucumber, Beets, Radish, Celery, Tomato, Arugula, Ricotta Salata.
Preserved Lemon Dressing 11
East Coast Oysters 3.00pc
Chilled Shrimp 2.50pc
Colossal Crab 2.50pc
West Coast Oysters 3.00pc
Little Neck Clams 1.50pc
Wild Boar Salami North Carolina 6
Prosciutto di San Daniele Italy 8
Hot & Sweet Soppresata New York 6
Sweet Capocollo Iowa 6
Speck Alto Adige Italy 7
Duck Prosciutto Hudson Valley 8
Parmigiano Reggiano Italy 6
Gorgonzola Dolce Italy 5
Camembert Wisconsin 4
Pecorino Toscano Italy 5
Manchego Spain 5
4 Year Aged Cheddar Vermont 6
Off The Grill
Vegetable Faro Pilaf, Lemon Kalamata Olive Tapenade 29
Angus New York Strip
Broccoli Rabe, Roasted Potato, Charred Tomato Salsa 34
Mango Glazed with Rice Noodles, Kale, Cabbage & Maple Ginger 28
In The Pan
Giant Rigatoni with Short Ribs braised in Tomato Ragu 24
Free Range Chicken, Red & Yellow Pepper, Sweet Onion, Hot Cherry Peppers, Balsamic Au Jus, Roasted Potato 24
Breaded Hudson Valley Veal, Baby Arugula, Cherry Tomato, Red Onion, Lemon Dressing 29
Shrimp, Lobster, Crab, Cherry Tomato, Black Garlic, Pink Peppercorn 26
Porcini Mushroom, Artichoke Heart, Parmesan, Herbs, Truffle Oil 22