At Dockside Pub in Mahopac …
-
- May
- 2
I just got an email from Mike Pozit, the owner of the Dockside Pub in Mahopac. He wanted to let me (and all of you) know about a few cool things on his menu.
Take it away, Mike:
Seafood Chili, After 2 years of serving this dish that I created at the Westchester Wine Experience in Pleasantville and receiving rave reviews for it, I decided to put it on the menu at Dockside. Its a concoction of shrimp, calamari, scallops, lump crab, andouille sausage, imported plum tomatoes, white and red frijoles, white wine and seasonings. It’s selling like crazy.
Braised Short Ribs of Beef, Marinated for 24 hours then slowly braised for 6-8 hours.
Gazpacho, Traditionally prepared served chilled with chilled shrimp & croutons.
Vegetable Nachos, Organic blue cornchips topped with grilled Portobello’s, tomatoes, onion, black olives and sliced jalapeños. Finished with melted Monterey Jack and accompanied by salsa and sour cream.
In addition we are still serving our seafood raw bar, 30 wines by the glass, a great selection of cheeses and wonderful desserts.
Of course our award winning burgers are always available and our outdoor deck will be opening shortly. We suggest that your readers check out our website www.docksidepub.com
Thank you and the Journal News for all the support you have given Dockside.”
Thanks to you, Mike!
This entry was posted
on Wednesday, May 2nd, 2007 at 6:57 pm by Liz Johnson.
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