Beth and I had the extreme pleasure of enjoying a wine tasting and dinner at the Boathouse in January. Chef Eric Nittolo's pan seared scallops, yam puree and pine nut custard was a wonderful melody of flavor. That course was followed by a perfectly prepared rib-eye and the meal finished with a delightful white chocolate truffle. Chef Eric was also kind enough to sit down with us and discuss some of his upcoming plans for dishes as he continues to keep things lively and innovative at the Boathouse.
Thanks for a wonderful evening!!
Beth and Kevin from Bath, Ohio and Interlochen, Michigan
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