Menu

We are committed to using fresh, local, seasonal fare, made from scratch, using organic ingredients, prepared with creativity and presented in style by executive chef Paul Despotakis.

BOILERHOUSE WEEKLY FAVORITES

  • MEATBALL MONDAY:

Spaghetti with Housemade Meatballs, Garlic Bread 12

  • TAQUERIA TUESDAY:

Chef’s Special Trio of Mini Tacos 7

Chicken Tostada Salad 11

BoilerHouse Nachos 9

  • SMOKEHOUSE WEDNESDAY:

BBQ Brisket with Molasses Baked Beans, Jalapeno Corn Bread 13

  • CRISPY FRIED THURSDAY:

Buttermilk Fried Chicken, Greens, with Mashed Potatoes and Gravy 12

  • PRIME RIB FRIDAY:

Slow roasted Prime Rib, Green beans, with Yukon Gold Potatoes Gratin 18, 21

 

BoilerHouse Highlights

  • Breathtaking Bay Views
  • Fresh Local Food; Daily Specials
  • Casual Dining
  • Full Bar
  • Catering
  • Special Events
  • Historic Setting
  • Industrial-chic Interior
  • Wi-Fi; Multiple TV Screens
  • Seating for up to 150 guests. Private dining available.