THE DOCKS

Goose Pond Colony Resort | Scottsboro, AL

Please Notify Your Server Of Any Food Allergies

Appetizers

Served on grilled tortillas with jalapeno coleslaw and cilantro lime aioli (grilled, blackened or fried)

With rosemary grilled shrimp and remoulade sauce

Your choice of hot, mild or jerk

6 ounces of sushi-grade bite size tuna blackened & pan seared to your temperature

With a tangy island sauce

With a spicy remoulade sauce

6 ounces of sushi-grade bite size tuna blackened & pan seared to your temperature

When available

With tortilla chips

Soup & Salads

With Mandarin oranges, strawberries, pecans, Parmesan cheese, topped with champagne vinaigrette

With grilled chicken (17.99) or grilled shrimp (18.99)

Dressings: Balsamic Vinaigrette, Ranch, Bleu Cheese, Maple Mustard Vinaigrette, Italian, Thousand Island, Champagne Vinaigrette

Sanwiches & Burgers

Fresh ground steak ground burger topped with lettuce, tomato, and onion on a toasted bun and served with fries

Our classic steak burger topped with your choice of Cheddar, American, or Monterey Jack Cheese

Two of our homemade crab cakes with lettuce, tomato, onion, and remoulade sauce on a toasted hoagie bun

Your choice of fried shrimp, grouper fingers, or fried oysters topped with lettuce, tomato, onion, and remoulade sauce on a toasted hoagie roll and served with fries (No subsstitutions or half orders)

Entrées

Add a house salad or cup of soup du jour - 2.99
Add gumbo, Caesar or spinach salad - 3.99
Split plate option for any entree - 7.00

Fresh jumbo gulf shrimp with Falls Mill's southern stone ground grits served with andouille sausage and pepper cream sauce

Served with mango chutney, rice pilaf anf seasonal vegetables

Lightly blackened or grilled served with rice palif and seasonal vegetables

Made with jumbo lump crab meat and served with rice pilaf and seasonal vegetables

14 ounce locally raised, grass-fed ribeye served with mashed potatoes and seasonal vegetables

6 ounces certified angus beef served with mashed potatoes and seasonal vegetables

With pineapple relish served with roasted new potatoes and seasonal vegetables

With fresh fruit salsa served with rice pilaf and seasonal vegetables

Over fettuccine pasta (Substitute shrimp 18.99 | Chicken & Shrimp 22.99)

Add Ons

Fresh From The Docks

With French fries and hush puppies

With Cajun roasted new potatoes and corn on the cob

Served fried, grilled, or sauteed with French Fries

Served with French Fries

Served on grilled tortillas with jalapeno coleslaw and cilantro lime aioli with wild rice and seasonal vegetables. Grilled, blackened, or fried

Served fried, grilled, or sauteed with French Fries

Child's Menu (12 & Under)

All items served with French fries (except pasta)

Desserts

Signature Dish

Shrimp and Grits, a signature dish created by Chef anf owner Mark Hall, is a delicous entree. Made from the freshest jumbo shrimp from the Gulf, the dish features a southern stone ground grits from Falls Mill and andouille sausage in the chef's own secret pepper cream sauce. The combination, though unsual, makes for a scrumptious dish you are sure to love

The Desserts

Be sure to ask your server about the evening's desserts. All desserts are prepared by Linda Hall, the Chef's mother. Rest assured whether it is Bread Pudding, Chocolate Fudge Pie, Key Lime Pie or any of Linda's special desserts, you will want to save room for one of these tasty treats.

Special Events

The Docks is more than happy to help you plan your business lunch, dinner, or party. Call Mark or Linda for catering your special occasion at the restaurant or at a location of your choice.

The Docks To-Go

Ever crave your favorite dish from The Docks, but you just don't feel like a night out? All of your favorite items from The Docks are available for carry-out. Just call ahead and we'll have your order packed and ready to go. Need larger quantities to-go for parties or special events? Our soups are available by the cup, pint or gallon, and we also sell whole cakes and pies too! For orders with larger quantities, please give at least 24 hours notice.