APPETIZERS

SEAFOOD CHOWDER
a medley of seafood and lake fish with an arugula drizzle 17

BRUSCHETTA

marinated Roma tomatoes with balsamic, garlic, red onions, fresh basil,
and grana Padano, served over toasted baguette 13

CAESAR WITH A TWIST
crisp romaine, air-dried prosciutto, fried capers,

a cornbread crouton tossed in a creamy lemon garlic dressing 19

AHI TUNA AND GOATS CHEESE SALAD
cucumber ribbon, red bulgogi sauce, spike of green Asian vinaigrette 22

THAI VEGETABLE SPRING ROLLS

filled with Asian vegetables, coconut, rice noodles,

and sweet chili lime dipping sauce 20

GRILLED CALAMARI
served over roasted sweet peppers, eggplant, arugula,

with a balsamic basil infusion 23

KING CRAB CAKES
Alaskan crab served with mango red onion slaw,

and chipotle ranch sauce 24

THE DOCK STEAK SLIDER
grilled striploin over a Bermuda onion ring, stuffed with garlic mashed potato,

topped with mushroom cap, gorgonzola sauce and and sundried tomatoes 26

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 HOUSE MADE PASTA

 SHRIMP AND SCALLOPS

spaghettini noodles with goat cheese and spinach,

in a rose tomato, arugula pesto sauce 34

LINGUINE PESCATORI

shrimp, baby clams, mussels, calamari,

simmered with our house tomato basil sauce 36

 FETTUCCINE VERDE​

fresh house spinach pasta, with forest mushrooms, roasted garlic
and chardonnay cream sauce 32

PENNE PAGLIA ASIAGO
house smoked Atlantic salmon, scallions, sweet peppers,
oyster mushrooms, in a garlic Pernod cream sauce 34

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ENTRÉS

CANADIAN PORK TENDERLOIN KUNG PAO
slow roasted, then glazed with Kung Pao sauce,

served with soy onion sushi rice and seasonal vegetables 40

CHICKEN SUPREME ANTILLES
roasted with a Caribbean green seasoning,

served with papaya salsa, coconut sticky rice, and seasonal vegetables 38

ATLANTIC SALMON
Edamame crusted with cilantro capellini,

seasonal vegetables, and green goddess Caesar sauce 41

LAMB RACK
Alberta big eye lamb with a basil pesto and pine nut crust,

Amarone black cherry reduction, seasonal vegetables and fingerling potatoes 60

 BEEF TENDERLOIN TOWER
8oz, served over Yukon gold mash wrapped with leek,
seasonal vegetables, Marsala wine sauce 65

 CHEF’S FEATURE CHOP
market price



DOCK STEAKS
our steaks and chops are of the highest  prime quality,
aged over 40 days and hand cut in house

 8oz PRIME    NY striploin                  56

12oz PRIME    NY striploin                  68

12oz PRIME    rib-eye                        68

10oz prime rib (Weekend only, while quantity last)     46 

steaks come with potato, seasonal vegetables and choice of our signature sauces

CHOICE OF SIGNATURE SAUCES
Peppercorn Stilton,
Marsala Jus,
Cabernet Rosemary,
Wild Mushroom,
Roasted Tarragon Garlic Butter

 ADD TO YOUR MEAL
roasted garlic mushroom            7

6oz grilled chicken breast          14

5 pcs tiger shrimps                   20
4 pcs seared scallops                24
7oz lobster tail           market price

Dietary Notes - Many menu items can be made gluten friendly.
We are sensitive to all allergies and dietary needs. Make known to your server your needs and expectations.
Dock of the Bay culinary staff would be happy to cater to your requests.

​​Prices and Products are subject to change based on market availability.

Group of 8 or more people, subject to 20% automatic gratuity.
Taxes and Gratuity are not included in price.

Corkage fee $25.

Dinner Menu

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