Time for Your Mid-Week Break!

Ready for a mid-week break from the hustle and bustle? Great ~ we're ready for you! Our new Fall Menu offers many delectable options to satisfy your mood and dietary needs. Whether you're in the mood for a Maryland seafood favorite, to sink your teeth into a tender steak, to get 'game on' with crispy duck, or to embrace fall flavors infused with fruit, The Dry Dock Restaurant is the destination for your dining delight! We hope to see you this evening and many evenings to come. Happy Hour begins at 5:00 p.m. for cocktails before (and after) dinner.

 

Cheers!

Celebrate Fall with Sunday Brunch!

 

Good Sunday Morning ~

we're busily prepping for Sunday Brunch

and hope you will join us

on this official first Sunday of FALL!

 

Our Brunch Menu offers something for everyone ~

 

 

 

May we also suggest:

 

 

 

And to end your dining experience with something sweet ~

 

 

 

We serve Sunday Brunch from 10 am ~ 2 pm.

 

For those with dietary restrictions, we will do our best to accommodate your needs.

 

We hope to see you today

and many Sundays to come!

Our Fall Drinks to Enjoy!

 

 

Bartender Jon is bringing back the Classic Cocktail!

Or if Beer is more to your liking, we have you covered.

 

Come by, take a seat at the bar or out on the deck, and enjoy!

Announcing our Fall Menu!

 

We are pleased to present to you our Fall Menu! As you shall see, we have offerings to delight all and we will gladly honor your special dietary requests. We look forward to preparing and serving the most delicious meals throughout the Fall and Winter for you and yours. See you at The Dry Dock Restaurant!

 

Soup & Salads

 

Soup du Jour     Cup   4.5   /   Bowl   6.

Caesar Salad

with House Made Croutons and Shaved Parmesan. 

Anchovies available upon request    10.

 

Spinach Pear Salad

with Dried Fruit, Pears, Blue Cheese, Sugared Walnuts,

and Balsamic Poppy Seed Vinaigrette    10.

The Dry Dock House Salad

with Romaine & Arugula, Grape Tomatoes, English Cucumbers,  

Carrots, Croutons, &  Cheddar Cheese. 

Ask Server for Dressing Choices    10.

 

Add:   Blackened or Grilled

Filet Mignon  + 16.   Shrimp  + 14.   

Crab Cake  Market $    Chicken  + 12.   Salmon +16.

1/2 Salads are available at $6.50

 

Appetizers

            Pomme Frites  10.

            Crab Mac n' Cheese  17.

            Amaretto Glazed Shrimp  w/ Honey Horseradish Sauce  16.

            Ducktrap River Smoked Salmon w/ Capers, Red Onion
                                                  & Sour Cream   16.

 

            Crab Dip w/ Grilled Sourdough Bread   14.

            Fried Oysters     Market $

 

            Beef Skewers w/ Horseradish  Sauce  15.  

            PEI Mussels -in White Wine, Garlic & Butter Broth

                                                       w/ Grilled Sourdough Bread   14.

       

            Baked Brie & Bread w/ Grapes & Mango Chutney   12.

 

            Ground Tenderloin Sliders w/ Sundried Tomato Puree,

                                                       Crumbled Blue Cheese & Bacon   16.

             

Entrees

Grilled Shrimp  with Lobster, Bacon, and Parmesan Cheese Risotto    28.

Slow Roasted Curried Lamb Shank  with Couscous

                                       and Mango Chutney    28.

 

Herb Grilled Salmon with Roasted Seasonal Vegetables

                                       and Brown Rice    26.

 

Crispy Breast of Duck  Wild Rice Pilaf with Dried Fruit and Nuts,

                                           and Arugula  Apple Slaw   29.

 

Beef Tenderloin with Sautéed Spinach, Cremini Mushroom

                                        and Mashed Potatoes

Petite 5 oz  ~  18.          Full 10 oz  ~  32.

 

New York Strip Steak with Stuffed Baked Potato and Garlic Broccoli 

6 oz  ~  17.          12 oz  ~  30.

             

           Vegetarian Entrees  Available Upon Request   22.   

Add Crab Cake    Market $

 

*Our Chefs use as much Sustainable Seafood and Local Produce as Possible.

*Consumption of raw or undercooked seafood, beef, poultry, and eggs

may increase the chance of food borne illness.

*A 20% Gratuity may be added to Parties
that require more than one table.
 

Proud Sponsor of the Riverside WineFest!

 

Zahniser's Yachting Center / The Dry Dock Restaurant is a proud sponsor of Historic Sotterley Plantation's 11th Annual Riverside WineFest at Sotterley! This year's event will be held on Saturday, October 5th and Sunday, October 6th from Noon - 6 p.m. WineFest go-ers will enjoy tastings from over 20 Maryland wineries.

 

 

NEW This Year for beer lovers, microbrews from the Ruddy Duck will be available for purchase! Lots of great food for purchase, including oysters 3 ways! Live music both days! On Saturday, from 2:00 - 3:30 p.m., American Idol 11th Season Finalist, Elise Testone will be performing!

 

For more information about the Riverside WineFest at Sotterley and to purchase discount tickets, CLICK HERE.

 

We hope to see you at WineFest ~ Your support of Sotterley matters!

 

A Lovely Sunday Brunch

 

It's a lovely morning here in the charming hamlet of Solomons Island

in Southern Maryland. Head down "C" Street to the very end

and you will find us at Zahniser's Yachting Center. 

 

Steak & Eggs ~ The Dry Dock Way

 

We invite you to come and delight in our many Sunday Brunch offerings ~

warm brie with fruit, the best cuts of tenderloin,

eggs a number of ways, shrimp with a kick,

jumbo lump crab in cake or as a topping, take the chill off soup & salad,

melt in your mouth French toast

all prepared The Dry Dock way!

 

Chocolate Lava Cake & Ice Cream

 

For those with a desire for  s w e e t,

our dessert menu includes the tastes of

chocolate, apple, raspberry, peanut butter, and our famous crème brulee!

 

And let's not forget the drink specials from the bar ~

a taste of the tropics, a wake you up bloody mary,

a let's celebrate mimosa, the glorious grape, java love specialty coffees,

and more!

 

The Perfect Classic Cocktail for Fall & Winter!

 

 

Bartender Jon Connor

 

Bartender Jon Connor notes that the martini, in all its variations, is still the most popular cocktail at The Dry Dock. However, there has been a renaissance of the “classic cocktail”. Here’s one for your consideration:

“The Suburban”

 

1.5 ounces rye whisky

½ ounce dark rum

½ ounce port

1 dash orange bitters

1 dash Angostura bitters 

Stir well with cracked ice, and then strain into a chilled cocktail glass

The Suburban, which dates from the the rococo age of American drinking (1875-1920), is a most atypical concoction. I mean, rye, dark rum and port?? Really??

Yet somehow it works! With less of a bite than The Manhattan, the blending of The Suburban's ingredients creates a smooth taste ~ the rum mellows the tang of the rye, the port tames the raw edge of the distillates, and the bitters add a touch of the exotic.

A nice fall/winter cocktail ...

come by and let Jon make one for you!

 

The bar opens at 5:00 p.m. 

Tuesdays, Wednesdays, Thursdays, Fridays, Saturdays ~
 and from 10 a.m. ~ 2:00 p.m. on Sundays

 

 

At 'The Dock' with Chef Ben

 

With a natural ability and a strong desire, Chef Ben Reynolds began his culinary career at The Dry Dock Restaurant in 1994. Having benefited greatly from being “raised in the kitchen” by his Eastern Shore parents, the then 21 year old landed on the Western Shore and began assisting in the tiny kitchen of what was already a wildly popular Solomons restaurant. A year later, he took the helm as the Head Chef, largely self-taught, wow-ing customers with his creativity.

“The Zahnisers took a risk on me at the start. They are great to work for – honest – fair – and have always been good to me,” stated Ben.

For his first eight years Chef Ben experimented with flavors and food trends, serving up innovative gastronomic delights and building further on The Dry Dock Restaurant’s strong reputation. With an arsenal of cook books and an intuitive sense about food, he was on board when the cozy restaurant with the tiny kitchen expanded to a larger space at Zahniser’s Yachting Center.

Like the siren’s call, the Eastern Shore was beckoning Ben back home, so he packed up and embarked upon the opportunity to start his own restaurant. This experience would prove to be invaluable for him, learning the nuts and bolts of the restaurant business. The learning was not without challenges. After a few years he realized just how much he “needed to get back in the kitchen.” And the kitchen was at his Western Shore “home” - at The Dry Dock. The only other time he wasn’t whipping things up at The Dry Dock - as only he can do - was due to his commitment to family.

 

Passionate about food and creating great meals, Ben has an enthusiasm about menu planning (practically bubbling over about the new Fall Menu, which will be unveiled later week), private parties, researching recipes online, and working with younger people who bring a refreshing jolt of creativity into the kitchen and to the table.

Throughout his years of experience, Ben has humbly learned that “experience is a double-edged sword. Sometimes I can throw things together and it turns out to be awesome. Other times, I may have forgotten an ingredient or an old rule of thumb and it can be a disaster.” He also feels strongly about buying local as much as possible, offering the very best cuts of meat and the freshest seafood, and making certain that every customer is happy with their meal. He continues to stay current on culinary trends, attracting customers from near and far.

Although many chefs can be competitive by nature, he is not. With the growing number of dining options available on Solomons, he sees the draw of more people to the island as a benefit. The only one Chef Ben competes with is himself, committed to doing his very best work and continuing to build on The Dry Dock’s success every day.

Stay tuned for the Fall Menu from Chef Ben coming very soon!

From Where We Began to Today

The Dry Dock Restaurant at Zahniser's Yachting Center was built by Skip and Ellen Zahniser in 1980, as a small informal space, with a 6’ x 8’ sauté kitchen, serving fresh and creative dinners for marina patrons. The good news spread, and before long the little restaurant was full every night!

The view from our dining deck

 

Continuing the tradition of excellence, the “new” Dry Dock was built in 2000. Once again, upstairs overlooking the waters of Back Creek, but with a much larger kitchen, and a wonderful outdoor porch! Décor includes a classic wooden sail boat built by Zahniser’s in 1980, which hangs in the rafters; a collection of antique Chesapeake Bay decoys; yacht club and personal burgees gifted to The Dry Dock Restaurant over the years are colorful  accents, and photographs and half models of boats built by Zahniser’s adorn the walls.

Built by Zahniser's
 

 

 

Lovely, nautical decor

 

Using as many local sources as is practical, the food continues to be fresh and hearty, and attracts a loyal and always growing following!

 

CONTEST ~ Your Choice & Bartender's Choice!

 

*Some restrictions apply*

The winner must be 21 years of age and show a valid ID.

"The Bartender's Choice" will be one of our fabulous house wines ~

chosen specifically to compliment your meal.

 

Cheers!

 

The Beginning of Our Fall Schedule

What a wonderful summer

we had with all of you ~ thank you! 

 

 

With Labor Day as our official end of the summer season, The Dry Dock Restaurant at Zahniser's Yachting Center launches into fall with a new schedule:

Tuesdays, Wednesdays, Thursdays,

Fridays, Saturdays

Open at 5:00 p.m.

 

Sunday Brunch 

10:00 a.m. ~ 2:00 p.m.

 

This fall, we will be offering a new menu (to be available shortly), delectable nightly specials, and monthly contests (for those connected with us through social media). We look forward to seeing you as the days grow shorter, and the breath of fall arrives ~ again and again.