A twenty-plus-year restaurant industry veteran, owner Doug Kosch’s philosophy is that dining out should be more than entertainment; it should be an occasion of joy and fulfillment. From start to finish, it is the mission of the staff at the Boathouse to ensure deliver with delicious food, amazing service and extraordinary ambience.
The Boathouse experience begins with a drive along the shores of beautiful West Bay and its sparkling blue waters. You will feel right at home with a warm welcome, and the coastal contemporary cottage décor and the wall of windows that affords outstanding views of Bowers Harbor and the marina.
While enjoying the beautiful surroundings, the knowledgeable wait staff will guide you through the extensive food and wine menus, and share recipes and restaurant stories.
The Boathouse features fine dining in a casual atmosphere is, a welcoming space, elegant white table linen, fresh, high-quality, prepared-from-scratch ingredients, a great wine selections, and gracious, accommodating service. Guests should feel free to “come as they are,” many come straight from the beach, a bike ride or the golf course, while others are dressed to the nines for a special occasion. Enjoy this incomparable waterfront location, for the ultimate Northern Michigan dining experience.
The Boathouse epitomizes “farm to fork” by procuring as many local, seasonal products from the Grand Traverse Region as possible, and in sourcing products from further afield (such as Kobe beef or seafood), Kosch sources that practice sustainable agriculture and fishing. He and his wife Erin own ten acres on Old Mission Peninsula, where they grow many of the restaurant’s vegetables, fruits, and herbs using environmentally friendly practices. Malem Farms, named for the Kosch’s two daughters, Mallory and Emma, is home to over 700 apple trees as well as a large garden. The family also raises chickens and Muscovy ducks. Several months before Thanksgiving each year, Doug receives a shipment of 25 poults (young turkeys) that he raises to provide the holiday main course at the Boathouse. Erin logs many hours in the garden from the time the first sign of spring arrives until late in the fall, and the girls enjoy taking care of the animals. All raw vegetable scraps are saved to feed the turkeys, ducks and chickens.
Organically grown, hydroponic microgreens are the most recent addition to the Malem Farms repertoire. These beautiful, crunchy, flavor-packed little plants are the perfect complement to the Boathouse’s bold, innovative cuisine, which emphasizes extraordinary tastes, textures and presentation. Varieties grown include arugula, bull’s blood beet, daikon radish, dark opal basil, kale and purple kohlrabi, among others. Click here to read an article in Family Circle Magazine highlighting the family’s “farm to fork” practices and featuring recipes from The Boathouse!
Oysters “Tartare” from Washington State, with Tuna, Avocado, absolutely amazing!
Fred Bollaci with Doug Kosch and Executive Chef Jim Morse.
Executive Chef Jim Morse is a fourth generation Northern Michigan native and attended culinary school at the Great Lakes Culinary Institute at Northwestern Michigan College. He started working at The Boathouse as Sous Chef in 2000, and became Executive Chef in 2002. Jim then moved to Siren Hall in Elk Rapids in 2008 where he spent five years as Sous Chef. He returned to The Boathouse as Executive Chef in the fall of 2013.
Jim teaches part time at the Great Lakes Culinary Institute at Northwestern Michigan College and loves to share his knowledge and experience with up and coming chefs. Most recently Jim taught World Cuisine which studies foods and cultures throughout Europe, North Africa, Asia, and the New World. Jim uses his knowledge of these cuisines to create dishes that are unique and well balanced.
Chef Jim’s menus reflect the growing demand for seasonal and locally sourced foods. Many dishes include fruits, vegetables, or herbs grown on The Boathouse Farm. Meats, fish, cheeses, and wild foods are sourced from some of the best farmers, foragers, and artisans in the area. Jim’s goal in creating new dishes is to blend the exotic with the familiar.
Enjoying warm sunshine and a cool breeze off West Grand Traverse Bay in beautiful surroundings with great local wine, personalized service (Walter is phenomenal, one of the best I have ever encountered, he describes a dish like no other). I can’t say enough great things about The Boathouse!
The Boathouse serves lunch and dinner. Highlights from the extensive menu include:
Osetra Caviar with blinis, egg, caper, pickled red onion, and crème fraîche, Oysters on the Half Shell, Yellow Fin Tuna Tartare with sesame yuzu glaze, wasabi avocado,jalapeño, radish, and nori, House Made Salmon Lox, Smoked Whitefish Pâté, Kobe Tartare, Crab Cakes, Lobster Arancini, and Seared Foie Gras for starters!
Don’t miss the Asparagus with burrata, arugula, smoked prosciutto, basil ramp pesto,sun dried tomato tapenade, balsamic, and sea salt, and the Pear Salad with arugula, riesling poached pears, sharp white cheddar, candied nuts, merlot blueberries, and truffle vinaigrette, or the local Morel Chanterelle Bisque or Shrimp Bisque with lobster stock, shrimp, cream, brandy, and chives.
Entree selections include an impressive Dinner for Two, featuring two 5 oz Kobe filets, 1 pound whole Maine lobster, crab stuffing, fingerling potatoes, asparagus, and two Boathouse salads, a 5-course Chef’s Tasting Menu with or without wine pairings, Kobe Filet au Poivre, New Zealand Lamb Rack (full or half), Five Spice Duck Breast with sweet potato, brussels sprouts, pecans, anise pizzelle, saskatoon berry, barrel aged maple syrup, and foie gras parfait, Great Lakes Whitefish topped with crab, sun dried tomato couscous, broccolini, artichoke, and lemon caper beurre blanc, Scottish Salmon, and Alaskan Halibut.
The Boathouse is one of the best dining experiences in Northern Michigan! The service, cuisine, location, and hands-on ownership and attention to detail are unrivaled in the Traverse City area!
The Boathouse
14039 Peninsula Dr. (Old Mission Peninsula)
Traverse City, MI 49686
231.223.4030
