No cuisines specified
Served in a crock with melted swiss and provolone
Topped with chive sour cream
Hearts of young romaine, home-made asiago crostini, and shaved parmesan, tossed with a classic caesar dressing
Roasted red beets, goat cheese, candied pecans, mixed greens and champagne vinaigrette
Mixed farm greens, fresh seasonal vegetables, dried fruit and candied walnuts, choice of dressing
Bourbon marinated shaved steak grilled and topped with caramelized onions and velveta cheese on a hoagie roll.
8 oz. angus blend of chuck and short rib beef on a toasted bun with barbeque bacon, lettuce, tomato, on-ion and pickle spear. Served with pommes frites
Shaved corned beef, thousand island dressing and sau-erkraut on grilled marbled rye. Served with Pier 45 house chips
The same as our classic rueben except prepared with shaved turkey breast
Grilled summer vegetables & portabella mushrooms served with borsin cheese on a toasted multi grain panini and pier 45 house chips
Chicken breast marinated then grilled and topped with sopressata and provolone on a toasted bun served with pommes frites
A southwestern twist to a classic sandwich; roasted turkey, bacon, avocado, lettuce, tomato and onion with chipotle mayonnaise. Served on toasted whole wheat bread
Curry chicken salad with golden raisins, almonds and scallions stacked with grilled pineapple rings on bibb lettuce
6 oz. prime filet grilled, served with cauliflower~potato gratin, caramelized onion, asparagus and sauce bordelaise.
12 oz. hand cut, cab ny strip steak grilled, topped with maitre'd butter, served with Idaho mashed potatoes, asparagus and sauce bordelaise.
16oz. chop, brined and flame grilled, served over Idaho mashed Idaho potatoes, asparagus and topped with golden raisin chutney.
Twin 4oz. cutlets pan-seared with mushrooms, olives and sage. Served with vegetable, bacon spaetzle and topped with crispy prosciutto.
Hawaiian blue marlin grilled, served over Israeli couscous and topped with watermelon salsa.
Simply seasoned and grilled, served over a salad of butter and romaine lettuces with celery and fennel, tossed in our dijon-lemon vinaigrette
Diced chicken breast, sauteed mushrooms and penne, tossed in a vodka basil sauce
Hand made potato gnocchi with your choice of vodka basil sauce or brown butter and sage
Seasoned panko coated chicken breast, sauteed to a golden brown. Served over onion and tomato acini de pepe, fresh seasonal vegetable and tomato butter sauce
Chef's choice using the freshest seafood from around the world.
Chef designed daily
6 Empanadas filled with goat cheese and chorizo served with gazpacho dipping sauce
BBQ pulled pork
Served with coleslaw
Fresh rhode Island littlenecks steamed in a spicy wine tomato broth with chorizo and toast points
Baked golden with smoked gouda and served with homemade focaccia for dipping
Lightly grilled crust, topped with either: Ttraditional, house red sauce, and our blend of cheeses
Olive oil and garlic base, sopresatta, pepperoncini, parmesan and asiago cheeses
Breaded and fried crispy, served with pickled peppers, marinara and red pepper coulis
Shaved then marinated beef, quickly seared and served with lettuce, shredded vegetables and cilantro lime sauce
Truffle: shoestring fries tossed with garlic, fresh herbs and truffle. Served with sauce bearnaise. Sweet: sweet potato fries tossed in honey lemon butter and topped with powdered sugar
6 oysters on the 1/2 shell, 4 shrimp cocktail, 1/2 lb. of snow crab clusters. Serves three to four
18 oysters on the half shell, 1 dozen steamed clams, 8 shrimp cocktail and 1 lb. of snow crab clusters. Serves six to eight
36 oysters on the 1/2 shell, 12 shrimp cocktail, 2 dozen steamed clams and 1 1/2 lbs. of snow crab clusters. Serves ten to twelve
Monday, ground beef and vegetables topped with mashed potatoes and baked until golden brown.
Tuesday, citrus-soy brined breast and thigh roasted, glazed with mango-chili sauce and served with rice pilaf.
Wednesday, braised beef short ribs served with Idaho mashed potatoes and fresh vegetables
Thursday, our own special recipe, baked and grilled. Served with Idaho mashed potatoes and sauce bordelaise.
Friday, a rochester favorite, fresh haddock filet battered and fried to golden brown and served with fries and cole slaw. Broiled haddock also available
Saturday, our chef seeks out the most tender cuts of beef
Sunday, classic red sauce simmered all day with pork, beef, and Italian sausage, served over rigatoni
Menu for Pier 45 At the Port provided by Allmenus.com
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