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The Boathouse at Forest Park is now open under the management of Sugarfire Events. Credit: michelle volansky
The menu has changed, but the spectacular view at the Boathouse remains the same. Credit: michelle volansky
Executive chef Jack W. MacMurray III Credit: michelle volansky
The Boathouse’s inside dining room has been updated with new paint and artwork. Credit: michelle volansky
The roasted portobello Reuben includes Gruyere, juniper sauerkraut and Thousand Island dressing on wheat toast. Credit: michelle volansky
The house-cured salmon gravlax is served with citrus creme fraiche, egg, fried shallots, capers and bagel chips. Credit: michelle volansky
Appetizers also include Szechwan sticky pork spare ribs with chilled house-made Sriracha Granada noodles. Credit: michelle volansky
The plump almond-encrusted and flash-fried shrimp come with a citrus Thai sweet chili sauce. Credit: michelle volansky

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