Docks Oyster Bar

Front 1

Lobster Risoto

Back 1

1 lb Maine lobster, served in creamy arborio rice with saffron, shellfish stock, asparagus tips, chopped fresh chervil (no cheese).

Front 2

Maryland Crab Cakes

Back 2

2 crab cakes, shallow pan fried, served w/ celery root and apple slaw. and Potatoes Gaufrettes (waffle cut potato chips).

Front 3

Pan Roasted Dover Sole

Back 3

North and eastern atlantic fish prized for its mild, buttery sweet flavor and for its ease of filleting. Served whole, bone-in, w/ seasonable vegetables, blood orange grenobloise sauce.

Front 4

Linguine w/ White Clam Sauce

Back 4

New Zealand Cockles, fresh cherrystone clam meats, white wine, garlic, oil, clam juice, fresh italian herbs. Also available with Red clam sauce, same, but touch of house made marinara and crushed red pepper flakes.

Front 5

Nantucket Bay Scallops

Back 5

Small, sweet scallops usually fried or sauteed.

Front 6

Seafood Orzo Jambalaya

Back 6

orzo (rice shaped pasta), 3 jumbo shrimp, 4 mussels, 4 little neck clams, andouille sausage, peppers, onion, and celery and cajun spices.

Front 7

Seafood Salad:

Back 7

Scallops, mussels, gulf shrimp, calamari (tubes & tentacle ) red onion, peppers. Marinate: Dijon, olive oil, lemon juice, fine herb , salt n pepper.

Front 8

Spider Maki

Back 8

tempura shell crab and cucumber (Gluten)

Front 9

Carribean Roll

Back 9

Spicy Tuna and Mango

Front 10

Mandarin Maki

Back 10

hamachi, navel orange and scallions

Front 11

Rainbow Trout Paillard

Back 11

butterflied and then grilled topped with Summer Greens (greens will vary) toasted almonds. raspberry vinaigrette (raspberry vinegar, olive oil, crushedfresh raspberries,)

Front 12

Yellowfin Tuna

Back 12

Fresh caught, blood line removed, cooked to temperature (the more it cook , the drier it becomes. chefrecommends medium rare) crusted with sesame seeds, served over buckwheat, noodles, julienne carrots,scaJiions in a miso ginger broth. (miso= fermented soy bean paste) (*GIIIIenlssue)

Front 13

Florida Red Snapper

Back 13

lean, flaky, white filet from medium size snapper served skin-on. Florida snapper ispreferred for quality, consistency and freshness. Served w/ Tabouli Salad

Front 14

Tabouli

Back 14

(bulgur wheat= hole wheat that's been steamed then dried then crushed). red. yellow green peppers,parsley, red onions, sun dried tomato pesto (olive oil pine nuts, parmesan, garlic)

Front 15

Skuna Bay Salmon

Back 15

cooked to temperature and served w/ citrus cucumber salad (cucumber, orange segments,olive oil, watercress) and a reduction of Pomegranate Juice.

Front 16

Amish All Natural Chicken

Back 16

Deboned, skin-on, half of a 4\b. bird(only wing bone left in), pan roasted with a light lemon pepper seasoning. Served with Garlic Whipped Potatoes

Front 17

CHEF'S seafood salad

Back 17

Scallops, mussels, gulf shrimp, calamari (tubes & tentacles) red onion, peppers,Marinate: Dijon, olive oil, lemon juice, fine herbs, salt n pepper. Topped with 4oz Poached Salmon.

Front 18

Marinated Flat Iron Steak:

Back 18

this cut comes from the shoulder, very rich and flavorful recommended cookingtemperature MR toM.

Front 19

1855 beef

Back 19

exclusively Black Angus, renowned forsu . marbling, tenderness and taste. Only 13% of cattle meet the selection criteria. All 1855 cattle are grain-fed, producing flavorful beef that consumers recognize andPrefer.

Front 20

15oz. Rib Eye

Back 20

known for its incredible flavor, and our 21-day dry aging process only servesto enhance it's natural beef flavor.Comes with steak fries, Coleslaw, House-made Sauce (reduction of red wine, veal stock and spices)

Front 21

15oz. N. Y Stri Steak

Back 21

aged for 21-days accentuates the delicate flavor of this thick,tender steak.Comes with steak fries, Coleslaw, House-made Sauce (reduction of red wine, veal stock and spices)

Front 22

8oz or lOoz, Filet Mignon

Back 22

our most tender steak, so tender that it can be cut with afork. Comes with steak fries, Coleslaw, House-made Sauce (reduction of red wine, veal stock and spices)

Front 23

New England Lobsters

Back 23

Served steamed(will broil, grill or stuff, upon request), Female lobsters usually have more Tail meat per pound& usually contain roe (eggs). Males usually have more Claw meat per pound. Served withchoice of starch, drawn butter, fresh lemon

Front 24

Docks Fish and Chips

Back 24

Beer batter dipped Atlantic codfish, served over a bed of French Frieswith tartar sauce, ketchup. Docks slaw. and fresh lemon. Can substitute other starch forFrench Fries.

Front 25

New England Sole

Back 25

large 8-10 oz. flounder filet, dipped in Cajun flour (thyme, wheat flour,white/black pepper, & corn meal) deep fried, served w/ tartar sauce, fresh lemon, Docksslaw and choice of starch

Front 26

Blue Point Oysters (Fried)

Back 26

approx. 8-10 fried Blue Point oysters, served w/ tartar sauce, lemon,Docks slaw, choice of starch

Front 27

Day Boat Scallops

Back 27

6 pieces Large Sea scallops, deep-fried in a New England breading servedwith tartar sauce, Docks slaw, fresh lemon, choice of starch

Front 28

Crispy Ipswich Clams

Back 28

whole (not strips) shucked, w/ bellies typically from Maryland. Servedwith tartar sauce, fresh lemon, Docks slaw, choice of starch

Front 29

Jumbo Shrimp

Back 29

U-12 jumbo shrimp, 6 pieces per order, served w/ fresh lemon, tartar sauce,Docks slaw, choice of starch

Front 30

Docks Sirloin Burger

Back 30

8 oz ground sirloin burger served on toasted potato bun with lettuce, tomato pickle ketchup, docks slaw and choice of starch, requires cooking temp. Can be ordered with bacon or cheddar at no extra charge.

Front 31

Crab Cake Sandwich

Back 31

Pan fried Maryland crab cake on a Potato bun with lettuce, tomato, onion, french fries, dock's slaw and chipotle mayo.

Front 32

Tuna Nicoise Salad

Back 32

7 oz Yellowfin tuna (cooked to temp) on a bed of house greens, chilled sliced boiled potato, boiled egg, nicoise olives, anchovies, green beans, peppers, onions and capers, served with house dressing.

Front 33

Chilled poached salmon

Back 33

Atlantic salmon (poached in court-bouillon) served over a watercress and julienne cucumber salad with cherry tomatoes, sauce verte (blanched chopped watercress, spinach, parsley, tarragon and mayo) served on the side.

Front 34

Maine Lobster roll

Back 34

A one pound lobster is picked to order (yields about 4 oz of meat) mixed with an herb mayo, chives, and lemon juice, served on a buttered, toasted split-top hot dog bun with matchstick potatoes and Docks slaw

Front 35

Seafood cobb salad

Back 35

2 oz maine lobster and 2 oz lump crab, p1 pc cocktail shrimp, chopped boied egg, blue cheese, tomato, bacon, scallions, and avocado over shredded romaine lettuce w/ creamy housemade dressing.

Front 36

Field Green Salad

Back 36

Mixed orgamc baby lettuces, cherry tomato & kalamata (black) olives.served with sherry shallot vinaigrette, our "house dressing." Additional dressings include:Balsamic Vinaigrette, Honey Mustard,Biue Cheese dressing, and house made Ranch dressing

Front 37

New England Clam Chowder:

Back 37

thick and hearty, contains smoked bacon, potatoes, onions,garlic, celery, chopped fresh clam meat, cream, and roux (butter and flour mix used tothicken) *Gluten Allergy*

Front 38

Blue Crab Soup

Back 38

this rich, full flavored tomato based crab soup utilizes the entire crab.contains, onions, carrots, tomatoes (no cream, no butter)

Front 39

Caesar Salad

Back 39

chopped Romaine lettuce, homemade Parmesan & garlic croutons w/ freshCaesar dressing (contains rinsed, salt packed anvhovies, pasturized egg yolks, extra virgin olive oil, vinegar, lemon, garlic and parmesan). Topped with parmesan.

Front 40

Iceberg Wedge Salad

Back 40

iceberg lettuce, grape tomatoes, crisp smoked bacon, diced redonion, crumbled blue cheese, creamy blue cheese dressing, garnished w/ chopped chives

Front 41

Fried Calamari

Back 41

fresh squid, rings & tentacles, breaded with seasoned flour, deep-fried.Served with fresh lemon & housemade marinara, or(Rhode Island style, tossed with sliced HOT cherry peppers & roasted garlic)

Front 42

Maryland Crab Cake

Back 42

fresh jumbo lump crabmeat mixed w/ chives, Dijon & Old Bay dressing,breaded outside in Panko (Japanese breadcrumbs) and served with tartar sauce, lemonwedge, and Celery Root slaw. Crab cake is shallow pan fried, not deep fried, no filler added

Front 43

Prince Edward Island Mussels:

Back 43

pan steamed Canadian mussels prepared:1. Mariniere: in dry white wine, fresh chopped garlic, fresh thyme, butter2. Provencal : in house made marinara sauce, crushed red pepper flakes, Italian herbsserved w/ garlic crostini

Front 44

What sides are available?

Back 44

Basmati Rice, Spicy Steak Fries, French Fries, Baked Potato, Sweet Potato Fries, Garlic Whipped Potatoes, side salad, side vegetable (broc & cauli), side slaw.

Front 45

Hollandaise Sauce

Back 45

Warm emulsions sauce with egg yolks, white wine reduction and clarifiedbutter.

Front 46

Bearnaise Sauce

Back 46

Warm emulsified egg yolks, tarragon vinegar reduction , and clarifiedbutter, garnished with chervil and tarragon

Front 47

Demi·-Giace

Back 47

Veal stock reduction t o a semi-thick consistency.

Front 48

Bordelaise Sauce

Back 48

Veal stock based sauce with a shallot & red wine reduction in the base, andclassically garnished with poached bone marrow.

Front 49

Madeira Sauce

Back 49

Veal Stock based sauce wi t h a Madeira wine reduction in the base.

Front 50

Bechamel

Back 50

Milk thickened with white roux; cooked with onion, bay leaf and clove (onionpique).

Front 51

Aioli

Back 51

Emulsified egg yolks, garlic and olive oil. Basically, garlic mayo

Front 52

Diablo Sauce

Back 52

A demi-glace based sauce with white wine and cayenne pepper in the basereduction.

Front 53

Mornay Sauce

Back 53

Bechamel sauce finished with Gruyere cheese.

Front 54

Veloute Sauce

Back 54

Stock that is cooked with pale roux and aromatics.

Front 55

Sambal

Back 55

A spicy Indonesian chili pepper paste

Front 56

Beurre Blanc

Back 56

A warm emulsion sauce with a reduction of white wine and shallots, strainedand finished with whole butter.

Front 57

Beurre Rouge

Back 57

A warm emulsion sauce with a reduction of red wine and shallots, strained andfinished with whole butter.

Front 58

Beurre Fondue

Back 58

A warm emulsion sauce where water or stock is finished with whole butter

Front 59

Sauce au Poivre

Back 59

demi-glace with green peppercorns and brandy

Front 60

Eggs Benedict

Back 60

two poached eggs served over toasted English muffin withHollandaise sauce (see Common Sauces), choice of three styles Canadian bacon, Irish Smoked Salmon, or Florentine (spinach), home fries

Front 61

Cheese Omelet

Back 61

choice of Gruyere, Vermont goat cheese or cheddar

Front 62

New England Omelet

Back 62

3 fluffy scrambled eggs w/ maine crab meat, ricotta, old bay , homefries

Front 63

Smoked Salmon & Bagel Platter

Back 63

sliced Nova Scotia smoked salmon served w/ lettuce,tomato, onion, cream cheese, and toasted plain bagel

Front 64

Home Fries

Back 64

Docks home fries are crushed baked potatoes w/ sauteed red, green, and yellowpeppers and onions & cajun spices

Front 65

Muffins & Biscuits

Back 65

Docks serves a complimentary basket of buttermilk biscuits, cornmuffins, and a variety of other flavor muffins w/ butter and jam or marmalade

Front 66

What are the Seafood and Entree items?

Back 66

1. Seafood Orzo Jambalaya, 2. Skuna Bay Salmon, 3. Sesame Crusted Yellowfin Tuna, 4. Maine Lobster Risotto, 5. Florida Red Snapper, 6. Sautéed Maryland Crab Cakes, 7. Pan Roasted Dover Sole, Rainbow Trout Paillard, 8. All Natural Amish Farm Chicken, 9. Linguini Red or White Clam Sauce*

Front 67

What are the appetizers?

Back 67

1. Field Green Salad, 2. New England Clam Chowder, 3. Blue Crab Soup, 4. Caesar Salad, 5. Chilled Marinated Seafood Salad, 6. Iceberg Wedge Salad, 7. Fried Calamari, 8. Prince Edward Island Mussels mariniere or Provencal, 9. Sautéed Maryland Crab Cake, 10. Jumbo Shrimp Cocktail, 11. Colossal Crabmeat Cocktail.

Front 68

What is the fried seafood?

Back 68

1. Docks Fish & Chips, 2. New England Sole, 3. Blue Point Oysters, 4. Day Boat Scallops 5. Jumbo Shrimp

Front 69

What are the steaks?

Back 69

1. Flat Iron Steak, 2. Rib Eye, 3. Filet Mignon, 4. N.Y. Strip Steak, 5. Surf & Turf Filet Mignon (1 lb lobster)

Front 70

What are the salads and sandwiches?

Back 70

1. Docks Sirloin Burger, 2. Crab Cake Sandwich 3. Maine Lobster Roll, 4. Yellowfin Tuna Nicoise Salad, 5. Cold Poached Skuna Bay Salmon, 6. Chef’s Seafood Salad, 7. Shrimp Caesar, 8. Seafood Cobb Salad