Dock Cafe

house made crab cakes with cilantro lime aioli

a blend of fresh roma tomatoes, garlic, olive oil and basil over toasted ciabatta drizzled with balsamic

thin crust covered with fresh tomatoes, basil, and mozzarella

with tomato crostlnl, herb goat cheese and dill sauce

grilled marinated skewers of chicken served with a homemade slaw and thai peanut sauce

thinly sliced top sirloin tossed with mixed greens, fresh berries, toasted pecans. and gorgonzola in port vinaigrette

mixed greens tossed with grilled asparagus and sundried tomatoes tossed in a champagne vinaigrette, topped with two skewers of grilled scallops

fresh salmon, bacon, tomatoes and shaved asiago tossed with mixed greens and a spicy dijon vinaigrette

yogurt baked chicken tossed with red grapes in a curried cream dressing, garnished with cashews and sewed with homemade pumpkin bread

romaine lettuce tossed with creamy tarragon dressing and topped with grilled chicken, apples, graps and toasted pecans

served on focaccia and topped with provolone cheese and pesto

grilled salmon served open faced on ciabetta bread with cucumber dill cream cheese, red pepper, onion and spring mix, drizzled with balsamic

ten ounce, grilled bbq bacon burger with blue cheese on a sesame bun

chopped chuck and short rib angus grilled and topped with smoked gouda and sauteed mushrooms. served on a croissant bun

bread with horseradish cream sauce. red onion and fresh tomato

grilled with ginger lime compound butter, served with wild rice and seasonal vegetables

pan-seared with a grilled pineapple basil salad, served with wild rice and seasonal vegetables

parmesan crab encrusted scallops baked in a lemon chive butter, fingerling potatoes and seasonal vegetables

walleye with a almond cracker crust and raspberry buerre blanc. served with wild rice pilaf and seasonal vegetables

creamy risotto with sweet peas. asparagus and pecorino cheese topped with fried leeks

a chicken breast baked in a shiitake breading and finished with a light sherry sauce, served with mashed potatoes and seasonal vegetables

two 4 ounce lamb t-bones grilled and topped with apple mint salad, mashed potatoes and fresh asparagus

grilled prawns served over a crab cake, with lobster broth and key lime sauce

dense flourless truffle torte served with our own raspberry sauce

a buttery graham cracker crust with refreshingly tart iime filling, topped with whipped cream