the dock's secret recipe, served in a boule bread

garlic, baby spinach, asiago and provolone cheese baked on a garlic French baguette and served with marinara for dipping

two banana peppers, stuffed with Italian sausage, Romano and ricotta cheese, bread crumbs and garlic

fresh clams baked with seasoned butter, bread crumbs, and bacon

tossed hot, medium, mild, ot Cajun

whole artichoke hearts, paresan bread crumbs and lemon caper butter

slow simmered and baked with French baguette croutons and provolone cheese

a rich creamy blend of scallops, shrimp, and clams, delicately laced with sherry

a creamy blend of clams, potatoes, bacon

crispy French fries, topped with Monterey Jack and cheddar cheese, bacon and a side or ranch

lightly breaded calamari rings, served with homemade marinara sauce for dipping

two dozen steamed black mussels, steamed with your choice of marinara, basil cream or Cajun cream

steamed snow crab cluster served with drawn butter

one dozen littleneck clams, steamed with your choice of Cajun butter, garlic butter or butter broth

dock chef speciality crab cakes served with remoulade sauce

fresh Romaine, tomatoes, cucumbers, and croutons, served with your choice of dressing with entree $2.99

fresh Romaine tossed with our homemade Caesar dressing and croutons, anchovies served by request with entree $3.99

chevre goat cheese lightly breaded, pan fried and served on a bed of chopped Romaine

marinated grilled chicken, tossed with lettuce, tomato, kalamata olives, feta cheese and stuffed in a large pita, served with pepperoncini

fresh baby spinach, sliced strawberries, pecans, and brie, topped with a strawberry vinaigrette

chicken breast topped with crab, asparagus spears and Hollandaise sauce, served with choice of potato

grilled filet of salmon, topped with maple glaze and pecan butter, served with mashed sweet potatoes and vegetable du jour

hand breaded gulf shrimp served with vegetable and choice of potato

the finest of cold water tails, 10oz, split, broiled, served with drawn butter with vegetable dujour and choice of potato market price and weight

10oz, bone in center cut chop, punded, pan seared in hot oil, served in a pool of apple cider brown demi glaze, with potato pancake and vegetable dujour

tender breast of chicken, seasoned with Cajun spice, grilled and served over creamy fettuccine alfredo

generous portion of haddock, shrimp and scallops, and a clam casino, served with vegetable dujour and choice of potato

snow crab clusters, steamed nut served with vegetable dujour, potato, and drawn butter

scallops, shrimp, and crab baked in a white wine and Monterey Jack cheese, sauce, served over fettuccine

flavorful shrimp, sauteed in the finest olive oil, with garlic, Roma tomatoes, sweet basil and white wine, finished in a light tomato broth and tossed with angel hair pasta and asparagus tips, topped with Romano cheese

10 oz cut served with vegetable dujour and choice of potato

served with vegetable dujour and choice of potato 16oz

cold water tall, 10oz, split, broiled, served with drawn butter and 10oz filet mignon, vegetable dujour and choice of potato market price and weight (Double)

whole breast of chicken, lightly breaded, pan fried, topped with marinara and provolone, served over choice of penne or angel hair

three Maryland crab cakes set in a lemon herb cream sauce, served with vegetable dujour and choice of potato