Menu Items at Fernando's Dockside Grille

Portuguese Cuisine


Shrimp Mozambique - Gulf shrimp sautéed with zesty saffron, garlic, olive oil and beer sauce.

Shrimp Piri Piri - Sautéed jumbo gulf shrimp with garlic, jindungo chilis, tomatoes, green onions and beer. (Chef's favorite recipe from his trip to Mozambique)

Fried Calamari - Squid, lightly dusted and flash fried with spicy tomato confit and marinated banana peppers.

P.E.I. Mussels - Prince Edward Island mussels sautéed with garlic, olive oil, linguica, scallions, lobster stock and white wine.

Littlenecks - Sautéed with garlic, olive oil, linguica, diced tomatoes, scallions, saffron and white wine.

Codfish Cakes

Portuguese Chourico Flambe - Homemade, flambé with Portuguese Aguardiente


Salmon Madeira - Grilled filet of Atlantic salmon, topped with honey almonds, served over grilled pineapple drizzled with Madeira wine balsamic reduction.

Shrimp Scampi - Sautéed Gulf shrimp with garlic, olive oil, fresh tomato, scallions, lobster stock and white wine served over linguinni.

Bacalhau a' Braz - Boneless salted cod with thin fried potatoes, olive oil and eggs.

Bacalhau a' Lagareiro - Grilled bone in salty cod, served with mini baked potatoes, roasted peppers, onions, olives, garlic and extra virgin Portuguese olive oil.

New Bedford Cod Aqua Pazza - Pan roasted with garlic, olive oil, roma tomatoes, Vidalia onions, fresh basil and white wine.

Steak Portuguese - Pan fried Black Angus NY Sirloin, topped with a slice of Portuguese prosciutto, fried egg, garlic and beer sauce, served with homemade round fries.

Steak Siciliana - Grilled Black Angus NY Sirloin topped with caramelized Vidalia onions, gorgonzola cheese and Chianti wine sauce.

Veal Mare E Monte - Sautéed veal medallions and gulf shrimp with mushrooms, sun dried tomatoes, pancettia, sherry wine and a touch of cream.

Veal or Chicken Marsala - Sautéed veal medallions or chicken breast with fresh mushrooms and Marsala wine sauce.

Chicken Cognac - Sautéed chicken breast with mushrooms, sun dried tomatoes, cognac and a touch of cream.

Pork and Littlenecks (Alentejana) - Sautéed marinated tenderloin of pork with fried Yukon gold potatoes and littlenecks in a savory sauce.

Penne ala Vodka - Fresh made tomato sauce, vodka, parmigiano reggiano cheese and cream over penne pasta.


Tropical Salad - Organic field greens, radicchio lettuce, orange segments, mango, toasted walnuts, Great Hill blue cheese and raspberry champagne dressing.

Mediterranean Salad - Chopped romaine lettuce, fire roasted peppers, Kalamata olives, sun dried tomatoes, artichokes, feta cheese and house vinaigrette.

Fernando's Caesar Salad - My friend, Joe Lusito's Caesar dressing recipe, hearts of romaine lettuce, parmesan reggiano and house croutons.

House Salad - Red leaf lettuce, watercress, cucumbers, olives, native tomatoes, red onions and a house vinaigrette.

Caprese Salad - Native vine ripe tomatoes, fresh mozzarella, fire roasted peppers, pesto vinaigrette dressing.

Lunch Sandwiches

Fish Sandwich - Lightly breaded filet of haddock, lettuce, tomato, tartar sauce served with fries and coleslaw.

Portuguese Steak Sandwich - Pan seared NY Sirloin, garlic, olive oil and fried egg.

Chicken Sandwich - Grilled chicken breast, lettuce, tomato, garlic mayonnaise, applewood smoked bacon, and cheddar cheese.

Bifana Sandwich - Very Portuguese. Thin cut pork loin, marinated with garlic and white wine, sautéed with extra virgin olive oil.

Linguica Sandwich - Pan seared Portuguese sausage with onions and peppers.


Chocolate Mousse

Rice Pudding

Flan - "Pudim Flan"

Pastel De Nata

Grandma's Pudding

Carrot Cake


Chocolate Ganache Cake

Caprese Salad Fried Calamari Chourico Flambe Mussels Chicken Marsala Alentejana Bifana Sandwich Chocolate Ganache Cake Flan Pastel De Nata
Caprese Salad
Fried Calamari
Chourico Flambe
Chicken Marsala
Bifana Sandwich
Chocolate Ganache
"Pudim Flan"
Pastel De Nata