Doc's Marina Grill in Port Townsend Menu

served with pesto aioli

Three fried won ton tacos filled with sushi grade ahi tuna tartare, Asian coleslaw, cilantro and sriracha crème fraiche

choose your preparation: cooked in a classic dill white wine butter broth, or a tomato bouillabaisse and andouille sausage broth, served with focaccia Manila

choose your preparation: cooked in a classic dill white wine butter broth, or a tomato bouillabaisse and andouille sausage broth, served with focaccia

tender poached shrimp served with a green tea cocktail sauce

tender poached shrimp served with a green tea cocktail sauce

choose your preparation: cooked in a classic dill white wine butter broth, or a tomato bouillabaisse and andouille sausage broth, served with focaccia

Famous because it’s “oh-so-good!”

Famous because it’s “oh-so-good!”

a Doc's specialty that comes around once a year! A classic preparation topped with a french baguette, swiss cheese and parmesan

mixed greens with your choice of one of our house-made dressings: ranch, bleu cheese, honey mustard, thousand island or vinaigrette

vitamin-rich kale tossed with pancetta, apple, candied walnuts, and parmesan with an apple honey vinaigrette

vitamin-rich kale tossed with pancetta, apple, candied walnuts, and parmesan with an apple honey vinaigrette

mixed greens, tomato, onion, bacon, hardboiled egg, ham, cucumber, avocado, croutons, and cheddar cheese

heart of romaine, hard boiled egg, capers, pickled green beans, tomatoes, smashed yukon potatoes and pan seared ahi tuna with a red wine dijon vinaigrette

mixed greens with your choice of one of our house-made dressings: ranch, bleu cheese, honey mustard, thousand island or vinaigrette

hand-cut Northwest true cod, panko breaded then fried until golden brown

hand-cut Northwest true cod, panko breaded then fried until golden brown

tempura battered prawns, lightly fried

½ lb all natural beef, unless otherwise specified is cooked to medium, dressed with mayo, lettuce, tomato, onion and served on a potato bun

sliced grilled chicken breast, double smoked hickory bacon, Tillamook cheddar cheese, mayo, lettuce, tomato, served on grilled ciabatta

the Boss’s favorite: thinly sliced prime rib on grilled triple thick sourdough bread and Tillamook cheddar cheese. Served with au jus and creamy horseradish sauce DISCLAIMER: this favorite does not travel well, however if you're like the Boss, you are craving this sandwich. Be prepared to eat in the parking lot enjoying the water view, or have the bread a tad soggy from all the juicy goodness.

pork shoulder roasted in chimichurri, stacked atop carver ham, dill pickle slices, swiss cheese and mustard on an amoroso hoagie roll

fried cod with slaw, tartar, cheddar cheese on a brioche bun

spicy version of a veggie burger, dressed up like the Big Doc Burger, served on a potato bun

the amazing plant based burger. This completely vegan burger patty tastes like the real thing, right down to having a red center. Reduce our carbon footprint and live healthier. Served on a potato bun with pesto aioli, arugula, crispy onions, chopped pickles and smoked gouda

topped with tomato chutney, lettuce, tomato and mayo on grilled ciabatta

blackened rockfish with chimichurri aioli slaw, pico de gallo, salsa verde and cotija served on two corn tortillas, served with choice of side

Northwest salmon grilled, served with smashed Yukon potatoes, seasonal vegetables and a lemon viognier gastrique

grilled salmon coated in a spicy honey glaze and ponzu sauce atop a bed of brown rice with pickled cucumber, carrots, cilantro, kimchi, red onion, avocado, sriracha aioli

Manila clams, Penn Cove mussels, salmon, cod and prawns, cooked in a yellow curry sauce and served with Jasmine rice

linguine tossed with spinach, roasted garlic, artichoke hearts, onions, tomatoes, fresh herbs, parmesan, feta cheese in a white wine butter garlic sauce

creamy risotto with seasonal mushrooms, topped with your choice of a portobello mushroom or chicken in a mushroom sherry sauce

served with angel hair pasta in a marinara sauce

Manila clams and Penn Cove mussels tossed with linguine and a bacon shallot relish cream sauce

a delicious red tomato fennel stew featuring Northwest salmon, cod, Manila clams, Penn Cove mussels, calamari and prawns, served with garlic focaccia

12oz USDA Prime Ribeye, topped with a demi-glace, served with Yukon gold potatoes, seasonal vegetables and onion crisp

It’s moist, it’s big, and it’s rich. Enough said.

Six layers of sweet carrot cake separated by robust, rich cream cheese frosting and finished with shaved coconut. This one will keep you coming back.

baked to order, topped with a scoop of french vanilla ice cream, chocolate sauce and whipped cream

custard bread pudding warmed and topped with bananas that are simmered in brown sugar, butter and dark rum then topped with a generous portion of whipped cream

CRUSTY CRUMB BAKERY LEMON BLUEBERRY CHEESECAKE WITH A DARK CHOCOLATE GARNISH. 10

tequila, fresh muddled lime, a splash of sweet and sour, and a float of grand marnier

all the rum, and all the juice. Layered Bacardi Silver, Bacardi Gold, Castillo, Mount Gay, Cruzan Black Strap and Myers Dark rums with pineapple and orange juice. Add a splash of orgeat, almond syrup, sweet and sour, and this drink is perfection

Howler banana Kentucky whiskey, Campari, white rum, simple syrup, pineapple, lemon juice, bitters

skyy citrus vodka, muddled lime juice, cranberry juice, triple sec, shaken and served up

vodka shaken with muddled lemon, simple syrup, served up with a sugar rim

choice of gin or vodka, rhubarb simple syrup, soda water, lime squeeze

vodka, shrub, soda water, lime squeeze

Our popular house-made bloody Mary with a salted rim, pickled asparagus, green beans, olive, shrimp skewer