The Berkeley Boathouse

smoked fiscalini cheddar, bibb lettuce, tomato, onion served on a fresh potato roll.

Crispy skin salmon with summer vegetable succotash, wheat berries, fregola sarda, pea shoots, and green goddess sauce

PEI mussels cooked in our green curry coconut broth, topped with house-chili oil, cilantro, and served with grilled sourdough

selection of California cheeses and charcuterie served with cornichons, olives, fig jam, pickled mustard seeds, and toasted crostini.

gochujang honey glaze, sesame seeds, chive and pickled vegetables.

selection of California cheeses and charcuterie served with cornichons, olives, fig jam, pickled mustard seeds, and toasted crostini.

kung pao sauce, peanut, sesame

Tempura Fried Oysters with harissa and furikake, house kewpie slaw, onion, and toasted Hawaiian Slider buns

PEI mussels cooked in our green curry coconut broth, topped with house-chili oil, cilantro, and served with grilled sourdough

Served with rolls & butter

Smoked red beets with pastrami spice, shaved Brussel slaw, Swiss cheese, and house-made thousand island dressing on sourdough rye.

smoked fiscalini cheddar, bibb lettuce, tomato, onion served on a fresh potato roll.

kewpie mayo, slaw, tomato, onion, avocado on a fresh potato roll, served with French fries.

Crab and shrimp on a grilled roll with leaf lettuce, smoked paprika, and old bay aioli served with French fries.

Crispy skin salmon with summer vegetable succotash, wheat berries, fregola sarda, pea shoots, and green goddess sauce

PEI Mussels, shrimp and local fish in our green curry coconut broth, topped with house-made chili oil, cilantro and served with grilled sourdough

Akaushi Wagyu served with White Corn Puree, Grilled Artichoke Hearts, butter braised fingerlings, and chimichurri

Grilled flatbread served with our roasted garlic alfredo sauce, mushrooms, asparagus, sweety drop peppers, and basil pesto.

grilled flatbread with our own tomato, oregano, basil and olive oil sauce with mozzarella cheese and pepperoni

Vegan vegetable risotto served with seasonal roasted vegetables and topped with a roasted trumpet mushroom

Smoked country bacon, tomato, hen egg, local crumbled Point Reyes blue cheese, honey crème vinaigrette.

Hearts of romaine served with freshly grated parmesan, sea salt croutons, and house-made Caesar dressing.

Served with Truffled Pesto Aioli

With cream cheese icing.

With cream cheese icing.

Blueberry compote with streusel crumble