Tiverton, RI - October 7, 2009 - The Boat House, located at 227 Schooner Drive in North Tiverton, RI, is pleased to present a new menu for autumn from Executive Chef James Campagna.  The Boat House is open for lunch and dinner Monday through Thursday from 11:30 a.m. - 9:00 p.m.; Friday and Saturday from 11:30 a.m. - 10:00 p.m.; and on Sunday from 11:00 a.m. - 9:00 p.m. with brunch offered from 11:00 a.m. - 2:00 p.m.  Al fresco dining is also available, weather permitting.  For more information, please call (401) 624-6300 or visit the website at www.boathousetiverton.com.

Starters include the Fall Blend Salad of arugula, endive, pomegranate, Asiago, roasted yellow peppers, toasted pepitas, and an orange-Champagne vinaigrette; Portabella Mushroom stuffed with artichoke, spinach, roasted peppers, balsamic vinegar, roasted garlic, and fontina cheese; Asian Style Short Ribs with crispy mushrooms, Napa cabbage, tamarind-chili glaze; and Shrimp Fritters with acorn squash, and Creole mustard-maple aioli.

Seafood selections include Pan-Seared Georges Bank Scallops with roasted butternut squash risotto, flaked brown butter, and spiced pecans; Grilled Yellowfin Tuna with mixed grain-rotelle-herb salad, coriander-fennel crust, and fresh puttanesca, and Shellfish Scampi & Linguini: lobster tail, shrimp, scallops, tomatoes, basil, garlic butter, and white wine tossed with fresh lemon-pepper pasta; while grill selections feature an 8 oz Hereford Beef Filet or 12 oz Hereford Sirloin paired with potato-leek rosti and a choice of dried cherry demi glace or blue cheese butter; an all natural Lamb Loin with quinoa-tabouleh, falafel, harissa marinade, and Kalamata olive-yogurt; and Bourbon Brined Half Chicken with buttery mashed potato, root vegetables, and roasted chicken demi glace.

Finally, Boat House essentials include the Crab Cake Roll with lemon-parsley remoulade, roasted peppers, caramelized onions, sweet & russet potato fries, coleslaw, and grilled sweet bread; Surf & Turf: leg of duck confit, venison cassoulet, delicate squash, and cranberry glazed shrimp; and Veal & Pasta: tender scallopini, mushrooms, fried spinach, Pecorino Romano-Parmesan cream, and radiatori pasta.

The Boat House is the quintessential New England seafood spot taken to a new level of innovation and excellence. Enjoy indoor and outdoor seating with picturesque views of the Sakonnet River and the good life as you sample some of the best local seafood in New England.  The Boat House is now open for lunch and dinner Monday through Thursday from 11:30 a.m. - 9:00 p.m.; Friday and Saturday from 11:30 a.m. - 10:00 p.m.; and on Sunday from 11:00 a.m. - 9:00 p.m. with brunch offered from 11:00 a.m. - 2:00 p.m.  Al fresco dining is also available, weather permitting.  For more information, please call (401) 624-6300 or visit the website at www.boathousetiverton.com.

The Boat House is owned by Starwood Tiverton LLC, a joint venture between a Starwood Capital Group Opportunity Fund and New England Property Holdings, LLC. For more information, please call (401) 624-2971.

The Boat House is a member of the Newport Restaurant Group, a division of Newport Harbor Corporation. Newport Restaurant Group's award-winning portfolio of restaurants includes: Castle Hill Inn & Resort, The Mooring Seafood Kitchen & Bar, 22 Bowen's Wine Bar & Grille, Waterman Grille, The Smokehouse Café, TRIO, Hemenway's, and Blackstone Caterers. Newport Restaurant Group provides the highest quality culinary experience with a creative, thoughtful and responsible approach in preparing all of our menus. Food is one of the fundamental joys of the human experience, and it is therefore our goal to provide our guests with an unparalleled culinary experience in a welcoming and unique, service-oriented atmosphere.

Newport Harbor Corporation, an employee-owned (ESOP) hospitality company, located in Newport, RI. Newport Harbor Corporation owns and/or operates many well-known businesses in the Newport, RI, area. For more information on Newport Harbor Corporation, please visit the website at www.newportharbor.com.

For Immediate Release

Contact: Kate Barba

Regan Communications

401.351.8855

kbarba@regancomm.com