The Boathouse will be creating a series of special dishes that feature regionally-sourced ingredients. A percentage of sales of the "Watershed Specials" at the Rocketts Landing location will go to the Friends of the James River Park. Sales at the Sunday Park location will benefit the Chesapeake Bay Foundation.

"Both the James River and Swift Creek Reservoir are part of the Chesapeake Bay watershed," says owner Kevin Healy. "It’s vital that we protect and preserve Virginia’s waterways so we can continue to enjoy their beauty. Clean water benefits area farmers, and the Bay is an important food source that we rely on at The Boathouse."

The partnership kicks off with two appetizers: Blue Crab and Grits features a Byrd Mill stone ground grits cake, Cap’n Tom’s jumbo lump crab meat, and a Hanover tomato relish, $12. The Hanover Caprese Salad consists of thick-sliced Hanover tomatoes, basil- infused house made mozzarella, aged Balsamic, EVOO and Manakintowne basil, $9. The dishes are featured at each Boathouse location, with 20% of sales benefitting the nonprofit organizations.

The two Boathouse locations serve many items from within a hundred-mile radius including Surry ham and bacon, Highland County syrup, Caromont goat cheese, stone-ground grits from Ashland, Hanover tomatoes and other seasonable local produce. The Boathouse is also increasing its commitment to sustainable foods, including Loch Duart organic Scottish salmon, Chapel Creek oysters, local rockfish, soft shell and blue crabs when in season.

"Seafood sustainability is important to us," says David Greare of the Chesapeake Bay Foundation. "We want to preserve the Bay not as a museum, but as a viable part of our food culture, and the basis of a robust seafood economy."