If you’re like me and always on the hunt for an unfamiliar restaurant bite to eat, The Dock most likely has you covered this month.
Debuting today is their new feature menu which includes such unique items as Beer Cheese Puffs, Red and Black Gallettes, Brewed Brassica (pictured) and Fired Flora Flatbread. They all look great and feature such unique ingredient combination, Fired Flora Flatbread for example being a combination of red onion jam, provolone cheese, roasted crimini mushrooms, red peppers, frizzled onions, fried spinach and a balsamic drizzle.
The full feature menu, which can be seen in its entirety below, came about as part of a friendly cook-off between The Dock’s in-house cooks and chefs. Executive Chef Whitney Glasgow drew names to create teams, then each team drew an ingredient out of a hat to use. Each of three teams created a dish and Glasgow herself added four more to round out the menu... though she later admitted to me that after seeing everyone’s work she wishes she ha asked each team to do two dishes!
The menu runs until April, at which time a winner of the “Cabin Fever Cookoff” will be chosen based on sales.
Though it would be hard to begrudge someone looking for a familiar comfort favourite to order when eating out it’s great to see a restaurant injecting creativity into what it does just as the Dock team has here.
You can read the full menu below: