Doris & Ed's Menu

Lobsters - Priced According to Size

100% king crab, jumbo lump crab or lobster stuffing is available at an additional charge

Oysters

Apalachicola (Florida)

Fisher Island (New York)

Glidden (Maine)

Malpeque (Prince Edward Island, Canada)

Wellfleet (Massachusetts)

Saint Simeon

France, fromagere de la brie. this pasteurized cow's milk cheese is hand molded. the rind is accented with hints of orange. semi-soft cheese with a rich, milky center and aromatic flavor.

Winnemere

usa vermont. jasper hill farms. this cow's milk cheese is semi-soft and is wrapped in spruce bark soaked in lambric ale providing a woody full flavored with a pleasant aroma

Lincolnshire Poacher

England, alford, lincolnshire. this unpasteurized, matured cow's milk cheese is aged for about 12 months. it's has a smooth texture with sweet flavors of pineapple and nuts.

The Perfect Match Bayley Hazen Blue

usa vermont. this natural rind blue cheese is made from cow's milk. the flavor is intensely blue complimented by nuts and summer grass.

Fresh fruit, according to availability

Key Lime Pie

Homemade Sorbet-Ask Your Server for Today's Choice

Homemade Ice Cream-Ask Your Server For Today's Choice

Warm Chocolate Praline Tart

with a homemade dark rum and pecan ice cream

Grand Marnier and White Chocolate Creme Brulee Served

with cuvee du centenaire 1827-1927 add 19.00

Mayer Lemon Tart with A Chocolate And Raspberry Base

Warm Calvados Roasted Apples with Homemade Cinnamon Ice Cream

Individual Hazelnut Cheesecake With Caramel Sauce

A Doris And Ed's Classic Dessert

warm chocolate brownie with vanilla bean ice cream served with lustau, pedro ximenez, "murillo" sherry add 7.00

Toasted Almond Milkshake

vanilla ice cream blended with kahlua & amaretto, topped with freshly whipped cream & toasted almonds

Toasted Almond Sundae

vanilla ice cream with kahlua & Amaretto, topped with freshly whipped cream & toasted almonds

Our Soup And Sandwich

chocolate brioche and lemon curd panini with warm chocolate soup

The Perfect Match Bayley Hazen Blue With a Glass of Fonseca 20-Year Porto

The Perfect Match Bayley Hazen Blue With a Glass of 1995 Quinta do Vesuvio Port

Boylan's Soda

by the bottle-birch beer, black cherry, cream, orange, root beer and diet root beer

Hamburger Platter

Filet of Flounder, Broiled or Fried

Shrimp, Broiled or Fried

Lobster Tail

Espresso

regular of decaffeinated

Coffee

brewed with freshly ground 100% colombian beans regular or decaffeinated

Mighty Leaf Teas

hot or iced

Cappuccino

regular or decaffeinated

Iced Cappuccino

regular or decaffeinated

Latte

regular or decaffeinated

Dutch (Vandermint)

Irish (Jameson)

Jamaican (Tia Maria)

Mustang (Kahlua & Brandy)

Mud Slide (Kahlua, Bailey's Dark Creme De Cocoa)

Starbucks (Starbucks Coffee Liquor)

French (Grand Marnier)

Italian (Sambuca)

Mexican (Kahlua)

Spanish(43_

Pacific

Manhattan Clam Chowder

Clams on the Half Shell By the 1/2 Dozen

Blue Point Oysters on the Half Shell By the 1/2 Dozen

Steamed Hard Clams

Clams on the Half Shell By the Dozen

Shrimp Scampi

Scallop Scampi

Seafood Cocktails-King Crab

Seafood Cocktails-Jumbo Lump Crab

Seafood Cocktails-Shrimp

Seafood Cocktails-Lobster

Blue Point Oysters on the Half Shell By the Dozen

Steamers

Steamers For Two

Creamed Puree of Chestnut Soup

with porcini mushrooms

Lobster Bisque

Seafood Spring Rolls

with a citrus dipping sauce

House Smoked Salmon Panini

with horseradish and cavier creme fraiche

Peekytoe Crab and Avocado Timbal

with chive creme fraiche

Chilled Rock Shrimp Martini

with herbed olive oil and sea salt

Homemade Jumbo Lump Crab Cake

with a spicy mustard sauce

Sashimi of Tuna with Wasabi

served with chilled hakutsuru junmai dai ginjo sake add 6.00

Chef's Selection of Cheese

Sauteed Foie Grass

with buttered granny smith apples

Fresh Florida Large Stone Crab Claws

with a mustard dipping sauce

Doris and Ed's Caesar Salad

with fresh roasted garlic croutons

Roasted Beets, Goat Cheese and Arugula Salad

with orange thyme vinaigrette

Grilled Portobello Mushrooms

with pea sprouts, roasted peppers and shaved pecorino

Filet of Flounder, Broiled or Fried

Deep Sea Platter

fried filet of flounder, shrimp, scallops, clams & oysters

Mermaid's Delight

1/2 broiled lobster, filet of flounder, scallops & shrimp

King Neptune's Bounty

broiled filet of flounder, scallops, shrimp & alaskan king crab

Shrimp, Broiled or Fried

Scallops, Broiled or Fried

Stuffed Flounder

your choice of 100% king crab, jumbo lump crab or lobster stuffing

Doris & Ed's Platter

1/2 broiled lobster, fried shrimp, scallops, clams, filet of flounder & oysters

Shellfish Platter

shrimp & scallops, broiled or fried

Scampi-Shrimp, Scallops or Both

Jumbo Lump Crabmeat, Virginia Style

Bouillabaisse, a Fish Stew

Twin South African Cold Water Lobster Tails

Alaskan King Crab Legs, Steamed

French-Canadian All Natural Giannone Chicken

French cut pan roasted giannone chicken with roasted garlic and rosemary

Prosciutto Wrapped Monkfish

with cauliflower puree and sauteed mushrooms in a porcini and truffle jus

Seared Day Boat Scallops

with foie gras polenta and shitake mushrooms

Zucchini Wrapped Florida Grouper

with butternut squash and chorizo hash laced with a pinot noir butter

Grilled Swordfish

with lemon, mint and basil over spinach and pine nut couscous

Sauteed Snapper

with rock shrimp & plum tomatoes

11/4 Pound Lobster and Clams over Homemade Fettuccine

with tarragon lobster cream

Mixed Pepper Seared Tuna in a Puttanesca Sauce

with parmigiana gnocchi and arugula

Broiled Mahi-Mahi

with roasted portabella mushrooms and tomato-basil relish

Grilled Tuna on Wasabi Mayonnaise

with ginger-scallion sauce

Pan Roasted Wild Alaskan King Salmon

with black pepper and ginger on a celeryroot puree

Fresh Florida Large Stone Crab Claws

with a mustard dipping sauce

American Kurobuta Pork (Japanese Black Hog) From Snake River Farms Idaho

grilled 16 ounce center cut pork chop with roasted red bliss potatoes on warm cabbage with apples and bacon we suggest a cooking temperature of rare to medium to have the fullest enjoyment of America

Nature Veal

16 ounce grilled veal porterhouse steak with sage, mushrooms and prosciutto on yukon gold mash potatoes

Summit Creek Natural Lamb

pan seared twin 7 ounce herb coated loin lamb chops with creamy anson mills polenta and a baby arugula salad

Filet Mignon 12 Ounce Bone-in

Wet Aged New York Strip 14 Ounces

Filet Mignon 10 Ounce Center Cut

Dry Aged New York Bone-in Strip 15 Ounces

Filet Mignon 12 Ounce Bone-in

Wet Aged New York Strip 14 Ounces

Filet Mignon 10 Ounce Center Cut

Dry Aged New York Bone-in Strip 15 Ounces

Clambake

Silver Plate

Silver Platter

Wet Aged New York Strip 10 Ounces

American Kobe Gold Beef From Snake River Farms Oregon

wet aged New York strip 10 ounces American kobe gold beef will only be cooked rare or medium rare. Cooking to more than that degree will toughen the steak and you will not get the kobe experience.

Gold Platter (The Ultimate Surf and Turf)