With a stir fry of Asian vegetables, jasmine rice, ponzu sauce with asparagus and a beurre blanc sauce

Crispy Wasabi Tuna

OYSTER HOUSE

Clams on the Half Shell

With tomatoes, spinach, mushrooms, and white wine

Halibut

Lobster Mac and Cheese

Veggie Spring Rolls

Mixed greens, mandarin orange vinaigrette, goat cheese, local grown beets, pistachios, garnished with mandarin oranges

Beet Salad

With jumbo lump crabmeat and a roasted red pepper puree

Pan Sautéed Crab Cakes

Breaded with panko and served with house made cocktail sauce

Fried Jumbo Shrimp

Rich chocolate cake with a ganache topping.

Chocolate Cake

Grilled lobster tail served with drawn butter.

Lobster Tail

Oysters Rockefeller

Docks Classic

Contact

Private Dining

Specials & Events

Wine List

A creamy and hearty clam chowder made with fresh clams and potatoes.

New England Clam Chowder

Freshly shucked oysters served with mignonette.

Oysters on the Half Shell

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

Bourbon, sugar, bitters, and orange twist.

Old Fashioned

8 oz filet served with garlic mashed potatoes.

Filet Mignon

Two crab cakes served with remoulade sauce.

Crab Cakes

Pina Colada

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, 2.25 cups water, 1/4 tsp salt, and 1 tbsp butter in a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep warm.

If using store-bought ponzu, whisk in 1 tsp mirin to round the flavor. Taste and adjust sweetness or acidity as needed. Keep chilled until plating.

Reserve 2–3 tbsp of ponzu for drizzling on the vegetables and tuna; keep the remainder for the plate.

In a small saucepan, combine 1/2 cup dry white wine, 1 tbsp white wine vinegar, and the minced shallots. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).

Reduce heat to low. Add 1 tsp heavy cream (helps emulsify), then whisk in the cold cubed butter a few pieces at a time, letting each melt and emulsify before adding more. Maintain low heat — sauce should be warm, not boiling.

Once all butter is incorporated, whisk in 1/2 tsp wasabi paste, 1/2 tsp lemon juice and season with 1/8 tsp salt. Taste and adjust wasabi for desired heat. Keep warm over the lowest heat or a warm water bath until serving.

Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering.

Add minced garlic and ginger and stir-fry for 20–30 seconds until fragrant, taking care not to burn.

Add sliced onion, carrots, and asparagus pieces. Stir-fry 2–3 minutes until asparagus is bright green and just tender-crisp.

Add snow peas and halved baby bok choy. Continue to stir-fry 1–2 minutes until greens are wilted but still vibrant.

Stir in 1 tbsp light soy sauce, 1 tsp oyster sauce, 1/2 tsp sesame oil and 1/4 tsp black pepper. Toss to coat and cook another 30 seconds. Remove from heat and transfer vegetables to a warm plate.

Finish vegetables with a light drizzle (about 1–2 tsp) of reserved ponzu to brighten flavors just before plating.

Pat the tuna loin dry with paper towels. Season lightly with 1/4 tsp salt and brush with 1 tbsp soy sauce.

Spread 1.5 tbsp wasabi paste evenly over all sides of the tuna (adjust to heat preference). Press the tuna into the toasted sesame seeds so seeds adhere evenly, coating all sides.

Heat 2 tbsp neutral oil in a heavy skillet over high heat until shimmering but not smoking.

Sear the sesame-crusted tuna 30–45 seconds per side for rare (internal temperature ~110–115°F / 43–46°C). For medium-rare, sear 60–75 seconds per side. Use tongs to hold and sear the edges briefly for an even crust. Do not overcook; the interior should remain pink.

Remove tuna and let rest 2 minutes. Using a sharp knife, slice tuna crosswise into 1/4-inch thick medallions.

If desired, lightly drizzle a bit of ponzu over the sliced tuna to add acidity before arranging on the plate.

Divide jasmine rice among 4 plates (about 3/4 cup cooked rice per serving), shaping with a small bowl if desired.

Arrange a portion of the stir-fried vegetables next to the rice, ensuring asparagus pieces are visible.

Fan the sesame-wasabi tuna medallions over or beside the rice and vegetables.

Spoon warm wasabi beurre blanc (about 1–2 tbsp per plate) alongside or lightly over the tuna — avoid drowning the crust so sesame stays crisp.

Drizzle reserved ponzu sparingly (about 1 tsp) over the vegetables and tuna, and finish with a tiny drizzle of toasted sesame oil.

Garnish with sliced scallions, microgreens or cilantro and pickled ginger if using. Serve immediately.

fresh sushi-grade tuna loin

wasabi paste

soy sauce (for marinade)

toasted sesame seeds

neutral oil (for searing)

salt

jasmine rice (uncooked)

water

unsalted butter

vegetable oil

garlic, minced

fresh ginger, minced

yellow onion, thinly sliced

matchstick carrots

snow peas, trimmed

baby bok choy, halved lengthwise

asparagus, trimmed and cut into 2-inch pieces

light soy sauce

oyster sauce

sesame oil

black pepper

ponzu sauce (store-bought or homemade)

mirin

scallions, thinly sliced (for garnish)

dry white wine

white wine vinegar

shallots, finely minced

heavy cream

cold unsalted butter, cubed

wasabi paste (to taste)

lemon juice

toasted sesame oil (for drizzle)

pickled ginger (optional)

microgreens or cilantro (optional)

Rinse the fresh oysters under cold running water and scrub the shells to remove any dirt or debris.

Prepare the Oysters

Using an oyster knife, carefully shuck each oyster and place the opened oyster on a serving platter. Be cautious of the shell edges.

Shuck the Oysters

Squeeze fresh lemon juice over the oysters. Drizzle with hot sauce and Tabasco sauce according to your taste.

Add Seasoning

Serve the oysters with cocktail sauce on the side. Sprinkle with ground black pepper and sea salt to taste.

Serve with Sauces

Garnish with chopped parsley for a fresh touch.

Garnish

Fresh Oysters

Lemon

Hot Sauce

Cocktail Sauce

Tabasco Sauce

Ground Black Pepper

Sea Salt

Parsley

Rinse the fresh clams under cold water to remove any sand or debris. Scrub the shells with a brush if necessary.

Clean the Clams

Using a shucking knife, carefully open the clams, discarding the top shell. Place the clams on a serving platter with the bottom shell intact.

Shuck the Clams

In a small bowl, mix together the crushed garlic, olive oil, chopped fresh parsley, salt, and black pepper.

Prepare the Topping

Spoon a small amount of the garlic-parsley mixture onto each clam.

Top the Clams

Garnish the platter with lemon wedges and serve immediately, allowing guests to squeeze fresh lemon juice over the clams.

Serve

Fresh clams

Lemon wedges

Fresh parsley

Crushed garlic

Olive oil

Salt

Black pepper

Rinse the halibut fillets and pat them dry. Season both sides with salt and black pepper.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the sliced mushrooms and cook until they start to soften, about 3-4 minutes.

Sauté the Vegetables

Stir in the cherry tomatoes and cook for another 2 minutes. Add the fresh spinach and cook until wilted, about 2 more minutes.

Add Tomatoes and Spinach

Push the vegetables to the sides of the skillet and add the halibut fillets in the center. Pour the white wine over the fish and cover the skillet with a lid. Cook for about 5-7 minutes, or until the halibut is opaque and flakes easily with a fork.

Cook the Halibut

Drizzle with lemon juice before serving. Serve the halibut on a plate with the sautéed vegetables on the side.

Finish and Serve

Halibut fillets

Fresh spinach

Cherry tomatoes

Mushrooms, sliced

White wine

Garlic, minced

Lemon juice

In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in the flour and cook for 2 minutes to create a roux. Gradually whisk in the milk and heavy cream, cooking until the sauce thickens. Add the cheddar and gruyere cheese, stirring until melted and smooth. Season with salt, black pepper, and paprika.

Make the Cheese Sauce

In a large mixing bowl, combine the cooked macaroni and lobster meat. Pour the cheese sauce over the pasta and stir until well combined.

Combine Pasta and Lobster

Transfer the mixture to a greased baking dish. Sprinkle breadcrumbs on top and drizzle with a little melted butter if desired. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the top is golden and bubbly.

Bake the Dish

Remove from the oven, let cool slightly, and garnish with chopped parsley before serving.

Garnish and Serve

lobster meat

elbow macaroni

cheddar cheese

gruyere cheese

milk

butter

all-purpose flour

breadcrumbs

garlic

paprika

parsley

In a large bowl, combine the julienned carrot, cucumber, red bell pepper, avocado slices, mint leaves, cilantro leaves, and shredded lettuce.

Prepare the Filling

In a small bowl, whisk together soy sauce, peanut butter, honey (or agave), rice vinegar, and sesame oil until smooth.

Make the Dipping Sauce

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes soft and pliable.

Soften the Rice Paper

Place the softened rice paper on a clean surface. Add a small amount of the filling mixture in the center, then fold the sides over the filling and roll it up tightly from the bottom to the top.

Assemble the Spring Rolls

Continue the process with the remaining rice paper wrappers and filling until all ingredients are used.

Repeat

Serve the veggie spring rolls with the dipping sauce on the side.

Rice paper wrappers

Carrot, julienned

Cucumber, julienned

Red bell pepper, thinly sliced

Avocado, sliced

Fresh mint leaves

Fresh cilantro leaves

Lettuce leaves

Soy sauce

Peanut butter

Honey or agave syrup

Rice vinegar

Sesame oil

Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool, then peel and slice them.

Prepare the Beets

In a small bowl, whisk together 1/4 cup of olive oil, the juice of 2 mandarins, salt, and pepper to taste. Adjust seasoning as needed.

Make the Vinaigrette

In a large bowl, combine the mixed greens, sliced beets, and mandarin oranges. Drizzle with the vinaigrette and toss gently to combine.

Assemble the Salad

Top the salad with crumbled goat cheese and pistachios. Serve immediately.