Wilson Boat House Restaurant Menu

Frome The Gill

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

Rare

cool red center

Med Rare

warm, pink center

Medium

pink center

Med Well

slight pink center

Well Done

grey center - no color

Slow Roasted Prime Rib

saturdays only - additions to enhance any entree

Dinner Salad

Caesar Salad

Citrus Marinated Shrimp Skewer

2 Delaware Crab Cakes

Free Range Maple Pork

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

USDA Prime Sirloin with a Citrus Marinated Shrimp Skewer

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

USDA Prime Sirloin

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

Captain Bob's Newyork Strip

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

Veal Porterhouse

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

Australian Lobster Tall

The Admiral's Filet Mignon

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

Capatain Bob's Newyork Strip with Black and Bleu Style

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

Australian Lobster Tail

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

Wilson Boat House Fish Fry with Friday Only

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

Wilson Boat House Fish Fry

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

Delaware Crab Cakes

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

Smoked Salmon Alfredo

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

Fresh Salmon Filet

ask your server for today's preparation

Pine Nut Crusted Swordfish

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

Lighthouse Platter

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

Filet and Tail

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

Steak and Cakes

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

Soup of The Day

chef's choice of season favorltes

Classic French Onion Au Gartin

topped with melted provolone and croutons

Delaware Style Crab Cakes

a pair of cakes with our own remoulade

Grilled Portabella

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

Stuffed Banana Peppers

roasted with ricotta and parmesan blend

Chipotle Quesadilla

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

Smoked Salmon with Dill

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

Clams Casino

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

Crab and Spinach Dip

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

Shrimp Cocktail

sweet and fresh

Lobster Focaccia

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

Maytag Steak Salad

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

Tuscan Artichokes

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 a

Chicken Madeira

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

Mediterranean Chicken and Shrimp

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

Jamacian Chicken

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