WE ARE CLOSED FOR THE SEASON

OPEN MAY 1ST

THANK YOU FOR YOUR SUPPORTS

APPETIZER


SEAFOOD CHOWDER
a medley of seafood and lake fish with an arugula drizzle 11


BRUSCHETTA

marinated Roma tomatoes with garlic, red onions, fresh basil and balsamic,
served over toasted baguette  9


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

tossed in a creamy lemon garlic dressing  14

MUSKOKA ORGANIC SALAD
leaf organic greens, with sweet bell peppers, cucumber, Cabernet onions,

smoked paprika potato crisps, drizzled with maple balsamic dressing  15

CRISPY THAI VEGETABLE SPRING ROLLS

filled with Asian vegetables, coconut, rice noodles

and sweet chilli lime dipping sauce 15


GRILLED CALAMARI
served over roasted sweet peppers, eggplant, arugula

and balsamic basil infusion 17


KING CRAB CAKES
alaskan crab served with mango red onion slaw

and chipotle ranch sauce 18

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

and topped with mushroom cap and sundried tomatoes gorgonzola sauce 18

 

 HOUSE MADE PASTA

 SHRIMP AND SCALLOPS

spaghettini noodles with goat cheese and spinach

in a rose tomato, arugula pesto sauce 26

LINGUINE PESCATORI

shrimp, baby clams, mussels, calamari, simmered

with our house tomato basil sauce 27

PENNE ARRABBIATA
triple smoked bacon, chorizo sausage, cremini mushroom, scallions

and poblano peppers,in a spicy sriracha tomato pesto sauce 24

 FETTUCCINE VERDE

Fresh house spinach noodles, with forest mushrooms, roasted garlic

and chardonnay cream sauce 22



ENTRÉE

CARIBBEAN PORK TENDERLOIN

stuffed with pineapple chutney, over coconut sushi rice, seasonal vegetables,

and maple jerk glaze 28


MOROCCAN CHICKEN SUPREME
roasted breast served over giant cous cous warm salad, finished

with a pomegranate glaze 30


BLACK TOP ATLANTIC SALMON

served over rattatouille jasmin rice, balsamic honey drizzle

and lemon onion marmalade 30 


VEAL WITH TIGER SHRIMP

veal striploin medallions tipped with shrimp, seasonal vegetables, fingerling potatoes,

finished with a picatta sauce 33


BEEF TENDERLOIN TOWER

8oz AAA served over a Yukon gold mash and leek bundle, with sweet pepper

and king eringhy mushroom ragout, sweet Marsala wine sauce 46

VEGETARIAN OF EVENING
a daily Chef creation (market price)

 ADD TO YOUR MEAL

4 seared scallops$186oz grilled chicken breast$10
5 tiger shrimps$17roasted garlic mushroom$7
7oz lobster tailmarket priceking crab leg (1lb)$60



 
DOCK STEAKS
all of our steaks and chops are of the highest AAA. USDA choice, and
Canadian prime quality, aged over 40 days


NY STRIPLOIN (USDA)        8oz$32
NY STRIPLOIN (USDA)     12oz$40
RIB-EYE (USDA)                 12oz$40
RIB-EYE (CANADIAN PRIME) 14oz$55

PRIME RIB (USDA)*while quantity last

10oz$32


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

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.
Taxes and Gratuity are not included in price. Corkage fee $25.
Group of 8 or more people, subject to 18% automatic gratuity.

Dinner