Hot Tea

Served with chips and salad, we have gluten free bread.

Albany

Claw Boll

Sesame Peanut Salad

Oyster

Classic key lime pie with a graham cracker crust.

Key Lime Pie

Freshly shucked oysters served with lemon and mignonette.

Oysters (Dozen)

Fresh lobster meat in a buttery roll with a side of fries.

Lobster Roll

Grilled bread topped with tomatoes, basil, and balsamic glaze.

Bruschetta

Fish Tacos

Oysters (Half Dozen)

Grilled ribeye steak served with seasonal vegetables.

Steak

Rich toffee pudding served with vanilla ice cream.

Sticky Toffee Pudding

Traditional sausage and mashed potatoes with onion gravy.

Bangers and Mash

Beer-battered fish served with fries and tartar sauce.

Fish & Chips

Warm chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

Juicy beef burger with lettuce, tomato, and onion.

Burger

Grilled steak served on a toasted baguette with onions.

Steak Sandwich

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

Charbroiled steak served with fries and garlic herb butter.

Steak Frites

Lightly breaded and fried calamari served with spicy marinara.

Crispy Calamari

Margarita

Classic cheesecake with a graham cracker crust.

Cheesecake

Chocolate Cake

In a kettle, bring 4 cups of water to a rolling boil.

Boil the Water

Once the water is boiling, remove it from heat and add the tea leaves or tea bags. Let it steep for 5 minutes.

Steep the Tea

Stir in sugar or honey to taste, and mix until dissolved.

Add Sweetener

Pour the tea into cups. Add lemon slices or a splash of milk if desired.

Serve

Water

Tea leaves or tea bags

Sugar or honey

Lemon (optional)

Milk (optional)

In a large bowl, combine the lettuce, chopped tomato, and diced cucumber. Drizzle with olive oil, and season with salt and black pepper. Toss gently to combine.

Prepare the Salad

Toast the gluten-free bread slices until golden brown. You can use a toaster or a grill.

Toast the Bread

Place the toasted gluten-free bread on plates. Serve the salad alongside the bread. Add a side of chips to each plate.

Gluten-free bread

Lettuce

Tomato

Cucumber

Olive oil

Salt

Black pepper

Chips

In a large bowl, combine crab meat, cream cheese, mayonnaise, bread crumbs, green onion, Old Bay seasoning, lemon juice, salt, black pepper, and the beaten egg. Mix until well combined.

Mix Ingredients

Shape the mixture into small balls, about 1 to 2 inches in diameter.

Shape into Balls

In a frying pan, heat oil over medium heat.

Heat Oil

Once the oil is hot, carefully add the crab balls to the pan. Fry until golden brown on all sides, about 3-4 minutes per side.

Fry the Claw Bolls

Remove the claw bolls from the pan and place them on a paper towel to drain excess oil. Serve warm with your favorite dipping sauce.

Drain and Serve

Crab meat

Cream cheese

Mayonnaise

Bread crumbs

Green onion, chopped

Old Bay seasoning

Lemon juice

Egg, beaten

Oil for frying

In a large bowl, combine the mixed greens, julienned carrot, sliced cucumber, sliced red bell pepper, and chopped green onions.

Prepare the Vegetables

In a separate small bowl, whisk together 3 tablespoons of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and a pinch of salt and pepper until smooth.

Make the Dressing

Drizzle the peanut dressing over the salad and toss gently to combine.

Combine Salad and Dressing

Sprinkle the toasted sesame seeds over the top and serve immediately.

Mixed greens (spinach, arugula, or lettuce)

Carrot, julienned

Cucumber, sliced

Red bell pepper, sliced

Green onions, chopped

Sesame seeds, toasted

Start by cleaning the oysters under cold running water to remove any dirt or debris.

Shucking the Oysters

Using an oyster knife, carefully insert the blade into the hinge of the oyster and twist to open it. Slide the knife along the top shell to cut the muscle, then remove the top shell.

Open the Oysters

Arrange the shucked oysters on a serving platter. Squeeze fresh lemon juice over each oyster, add a dash of hot sauce, and serve with cocktail sauce on the side. Sprinkle freshly cracked black pepper on top to taste.

Fresh oysters

Lemon

Hot sauce

Cocktail sauce

Freshly cracked black pepper

Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Prepare the Crust

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.

Form the Crust

In another bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth and well blended.

Make the Filling

Pour the filling into the cooled crust and bake for an additional 15 minutes. Remove from the oven and let it cool to room temperature.

Bake the Pie

Refrigerate the pie for at least 3 hours, preferably overnight, to allow it to set properly.

Chill

Garnish with whipped cream before serving, if desired.

Graham cracker crumbs

Sugar

Unsalted butter, melted

In a small bowl, combine the red wine vinegar, finely minced shallot, and freshly ground black pepper. Mix well and set aside for flavors to meld.

Prepare the Mignonette

Using an oyster knife, carefully shuck each oyster. Discard the top shell and place the oyster on a bed of crushed ice to keep it chilled.

Shuck the Oysters

Arrange the shucked oysters on a serving platter. Cut the lemon into wedges and serve alongside the oysters along with the mignonette.

Red wine vinegar

Shallot, finely minced

Black pepper, freshly ground

If using live lobsters, steam or boil them until cooked, then remove the meat from the shells. If using pre-cooked lobster meat, simply chop it into bite-sized pieces.

Prepare the Lobster

In a mixing bowl, combine the lobster meat, mayonnaise, lemon juice, celery, salt, black pepper, and parsley. Mix gently until the ingredients are well combined.

In a skillet, melt the butter over medium heat. Add the hot dog rolls and toast them until golden brown on both sides.

Toast the Rolls

Spoon the lobster mixture into each toasted roll, filling generously.

Assemble the Lobster Roll

Serve the lobster rolls immediately with a side of fries.

lobster meat

butter

mayonnaise

lemon juice

celery, finely chopped

salt

black pepper

hot dog rolls

fresh parsley, chopped

fries

Chop the fresh tomatoes into small pieces and place them in a bowl. Add chopped basil leaves, olive oil, salt, and black pepper. Mix gently and set aside to marinate for about 10 minutes.

Prepare the Tomatoes

Slice the baguette into 1-inch thick slices. Preheat a grill or grill pan over medium heat. Brush both sides of the bread slices with olive oil and grill them for about 2-3 minutes on each side until golden and crispy.

Prepare the Bread

Once the bread is grilled, rub one side of each slice with a peeled garlic clove for added flavor.

Add Garlic Flavor

Spoon the marinated tomato and basil mixture onto the garlic-rubbed side of the grilled bread slices. Drizzle with balsamic glaze.

Assemble the Bruschetta

Arrange the bruschetta on a serving platter and serve immediately while the bread is still warm.

French baguette

Fresh tomatoes

Fresh basil leaves

Balsamic glaze

Garlic cloves

In a large bowl, combine the shredded cabbage, shredded carrot, lime juice, chopped cilantro, and mayonnaise. Mix well and set aside to let the flavors meld.

Prepare the Slaw

In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually add the beer (or sparkling water) until the batter is smooth.

Prepare the Batter

Heat oil in a deep skillet over medium-high heat. Dip each fish fillet into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown and cooked through, about 3-4 minutes on each side. Remove and drain on paper towels.

Fry the Fish

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, place a piece of fried fish, add a generous scoop of cabbage slaw, a few slices of avocado, and drizzle with hot sauce if desired.

Assemble Tacos

Serve the tacos immediately with lime wedges on the side.

White fish fillets (e.g., cod, tilapia)

Corn tortillas

All-purpose flour

Cornstarch

Baking powder

Cayenne pepper

Beer (or sparkling water)

Cabbage (shredded)

Carrot (shredded)

Lime (juiced)

Cilantro (chopped)

Hot sauce (to taste)

Avocado (sliced)

In a small bowl, combine the red wine vinegar, finely chopped shallot, and freshly cracked black pepper. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.

Carefully shuck the fresh oysters using an oyster knife. Place them on a bed of crushed ice to keep them chilled.

Arrange the shucked oysters on a platter. Serve them with lemon wedges and the prepared mignonette on the side.

Shallot, finely chopped

Black pepper, freshly cracked

Take the ribeye steaks out of the refrigerator and let them come to room temperature (about 30 minutes).

Prepare the Steak

Rub the steaks with olive oil, then season generously with salt, black pepper, and garlic powder on both sides.

Season the Steak

Preheat your grill to high heat (about 450-500°F or 230-260°C).

Preheat the Grill

Place the steaks on the grill and cook for about 4-5 minutes on one side. Flip and cook for another 3-4 minutes for medium-rare, adjusting time for desired doneness.

Grill the Steak

During the last minute of cooking, add butter and fresh herbs on top of the steaks and close the grill lid to melt the butter.