Mojito

Key Lime Pie

Fish and Chips

Lobster Roll

Creamy clam chowder with potatoes and bacon.

Clam Chowder

Freshly shucked oysters served on the half shell.

Oysters

Margarita

In a sturdy glass, add the fresh mint leaves and sugar. Squeeze the juice of the lime into the glass and drop in the spent lime half. Use a muddler or the back of a spoon to gently press the mint and lime together to release the mint oils and lime juice.

Muddle the Mint and Lime

Pour the white rum into the glass over the muddled mint and lime mixture.

Add Rum

Fill the glass with ice cubes and top off with club soda. Stir gently to combine the ingredients.

Mix in Club Soda

Garnish with additional mint leaves and a lime wedge if desired. Serve immediately with a straw.

Garnish and Serve

Fresh mint leaves

Lime

Sugar

White rum

Club soda

Ice cubes

Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.

Prepare the crust

In a separate bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest until smooth and well combined.

Make the filling

Pour the filling into the cooled graham cracker crust. Bake in the preheated oven for 15 minutes. Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours or until set.

Combine and bake

Once the pie is set, top with whipped cream and garnish with lime slices before serving.

Serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Key lime juice

Sweetened condensed milk

Egg yolks

Lime zest

Whipped cream

Lime slices (for garnish)

Peel the potatoes and cut them into thick strips. Rinse under cold water to remove excess starch, then pat dry with a kitchen towel.

Prepare the Fries

In a large pot, heat the vegetable oil over medium-high heat. Once hot, fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Fry the Potatoes

In a mixing bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until smooth and slightly thick.

Make the Batter

In the same hot oil, dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the oil and fry until golden brown, about 4-6 minutes. Remove and drain on paper towels.

Fry the Fish

Serve the crispy fish alongside the fries. Optionally, drizzle with malt vinegar and serve with tartar sauce.

white fish fillets (cod, haddock, or pollock)

all-purpose flour

baking powder

cold sparkling water

salt

black pepper

vegetable oil (for frying)

potatoes (for fries)

malt vinegar (optional)

tartar sauce (optional)

If using whole lobsters, steam or boil them until cooked, about 10-12 minutes. Remove the meat, chop into bite-sized pieces, and set aside.

Prepare the Lobster

In a bowl, combine the lobster meat, mayonnaise, chopped celery, lemon juice, salt, and black pepper. Mix gently until combined.

Make the Lobster Mixture

Melt 2 tablespoons of butter in a skillet over medium heat. Lightly toast the hot dog buns or lobster rolls in the skillet until golden brown.

Prepare the Rolls

Spoon the lobster mixture generously into the toasted rolls. Drizzle with remaining melted butter and garnish with chopped parsley.

Assemble the Rolls

lobster meat

unsalted butter

mayonnaise

celery, finely chopped

lemon juice

hot dog buns or lobster rolls

fresh parsley, chopped (for garnish)

In a large pot, cook the bacon over medium heat until crispy. Once cooked, remove the bacon, crumble it, and set aside, leaving the bacon fat in the pot.

Cook the Bacon

Add the chopped onion, celery, and minced garlic to the pot with the bacon fat. Sauté for about 5 minutes until the vegetables are soft.

Sauté Vegetables

Stir in the diced potatoes, clam juice, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes or until potatoes are tender.

Add Potatoes and Clam Juice

Add the clams and heavy cream to the pot. Simmer for an additional 5 minutes, stirring gently to combine.

Add Clams and Cream

Remove the bay leaf, stir in the crumbled bacon, and adjust seasoning if necessary. Serve hot, garnished with additional bacon if desired.

Finish and Serve

clams (fresh or canned)

bacon

potatoes (diced)

onion (chopped)

celery (chopped)

garlic (minced)

clam juice

heavy cream

butter

thyme (dried)

bay leaf

Using a shucking knife, carefully open the oysters by inserting the knife into the hinge of the shell and twisting to pop it open. Remove the top shell and carefully detach the oyster from the bottom shell, ensuring the oyster remains in its liquor.

Shuck the Oysters

Place the shucked oysters on a platter filled with crushed ice to keep them cold and fresh.

Arrange on Ice

Serve the oysters with lemon wedges, mignonette sauce, and hot sauce on the side for guests to add to their liking.

Serve with Accompaniments

Fresh oysters

Lemon wedges

Mignonette sauce

Hot sauce

Rub the rim of a chilled glass with a lime wedge and dip it into salt to coat the rim.

Prepare the Glass

In a shaker, combine the tequila, lime juice, triple sec, and ice. Shake well until chilled.

Mix the Ingredients

Strain the mixture into the prepared glass filled with fresh ice. Garnish with a lime wedge.