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70 Cards in this Set

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Lobster Risoto

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

Maryland Crab Cakes

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

Pan Roasted Dover Sole

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.

Linguine w/ White Clam Sauce

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.

Nantucket Bay Scallops

Small, sweet scallops usually fried or sauteed.

Seafood Orzo Jambalaya

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

Seafood Salad:

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

Spider Maki

tempura shell crab and cucumber (Gluten)

Carribean Roll

Spicy Tuna and Mango

Mandarin Maki

hamachi, navel orange and scallions

Rainbow Trout Paillard

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

Yellowfin Tuna

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)

Florida Red Snapper

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


(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)

Skuna Bay Salmon

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

Amish All Natural Chicken

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

CHEF'S seafood salad

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.

Marinated Flat Iron Steak:

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

1855 beef

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.

15oz. Rib Eye

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)

15oz. N. Y Stri Steak

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)

8oz or lOoz, Filet Mignon

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)

New England Lobsters

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

Docks Fish and Chips

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.

New England Sole

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

Blue Point Oysters (Fried)

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

Day Boat Scallops

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

Crispy Ipswich Clams

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

Jumbo Shrimp

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

Docks Sirloin Burger

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.

Crab Cake Sandwich

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

Tuna Nicoise Salad

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.

Chilled poached salmon

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.

Maine Lobster roll

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

Seafood cobb salad

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.

Field Green Salad

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

New England Clam Chowder:

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*

Blue Crab Soup

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

Caesar Salad

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.

Iceberg Wedge Salad

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

Fried Calamari

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)

Maryland Crab Cake

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

Prince Edward Island Mussels:

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

What sides are available?

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

Hollandaise Sauce

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

Bearnaise Sauce

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


Veal stock reduction t o a semi-thick consistency.

Bordelaise Sauce

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

Madeira Sauce

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


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


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

Diablo Sauce

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

Mornay Sauce

Bechamel sauce finished with Gruyere cheese.

Veloute Sauce

Stock that is cooked with pale roux and aromatics.


A spicy Indonesian chili pepper paste

Beurre Blanc

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

Beurre Rouge

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

Beurre Fondue

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

Sauce au Poivre

demi-glace with green peppercorns and brandy

Eggs Benedict

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

Cheese Omelet

choice of Gruyere, Vermont goat cheese or cheddar

New England Omelet

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

Smoked Salmon & Bagel Platter

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

Home Fries

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

Muffins & Biscuits

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

What are the Seafood and Entree items?

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*

What are the appetizers?

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.

What is the fried seafood?

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

What are the steaks?

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

What are the salads and sandwiches?

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