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.