Chef's rotating selection of fresh cheese

Cheese & Charcuterie

Brown sugar & honey glaze, asparagus, mashed potatoes

Sweet glazed salmon

Tender chicken breasts stuffed with a savory blend of herbs, cheese, and vegetables, then baked to golden perfection.

Stuffed Chicken

Crab Dip

Kale, sliced red apples, grapes, walnuts, cucumber, garlic & herb vinaigrette

Red Apple Salad

Short Rib

Half dozen oysters, spinach, manchego, herb toasted panko

Oyster Rockefeller

Crispy green tomatoe, veggie medley, ricotta mousse, olive oil

Fried green tomatoes

Cream of corn, mashed potatoes, green beans, house jus

Cut of the night

Rotating fresh catch, double layered taco, pico, guac, spanish rice

Fish tacos

Deep fried cod fish, New England sliced roll, sauteed onions, tar tare sauce

Deep Fried Cod roll

Spinach wrap, mushrooms, spinach, charred corn, pico & guac, corn tortilla chips

Southwest mushroom wrap

White wine & old bay, lemon, National Bohemian Pilsner

Natty Boh Mussels

Brie, green grapes, walnuts, balsamic, rosemary, honey, toast points

Baked Brie

Jumbo lump crab, fried green tomato, tar tare sauce

Crab Cake Sandwich

Spinach and ricotta tortellini, pesto dressing, basil, spinach, cherry tomatoes, red onion, squash, mozzarella

Tortellini Salad

Jumbo lump crab, roasted potatoes, caper aioli

MD Crab Cakes

Bibb lettuce, crab, shrimp, lobster, cucumber & avocado

Seafood salad

Chilean seabass, basmati rice, sauteed mushrooms & shrimp

Blackened Seabass

Creamy herb risotto, root vegetable puree, sauteed oyster mushrooms & spinach, crispy poached egg

Mushroom Risotto

Grilled chicken, lettuce, tomato, pesto spread, garlic aioli

Chicken Pesto sandwich

Toasted ciabatta, roasted red peppers, mushrooms, green olives, feta cheese, ricotta mouse

Italian Ciabatta sandwich

Blackened seasoning, lettuce, tomato, garlic aioli

Grilled Swordfish

Bavarian pretzel, cream cheese, lump crab, mixed cheese blend, old bay

Crab pretzel

Choose a variety of cheeses and cured meats to create a balanced selection. Arrange them on a large serving board or platter.

Select and Arrange

Wash and slice fresh fruits, such as grapes and apples. Place them around the cheese and meat for color and freshness.

Add Fresh Fruits

Add small bowls of mixed olives and a selection of nuts to the platter for added texture and flavor.

Incorporate Nuts and Olives

Add slices of artisan bread or an assortment of crackers on the side. Drizzle honey or place fig jam in a small bowl for dipping.

Include Bread and Spreads

Finish the platter with fresh herbs for garnish and aroma, placing them artistically around the items.

Garnish

Assorted Cheeses (e.g., Brie, Cheddar, Gouda, Blue Cheese)

Cured Meats (e.g., Salami, Prosciutto, Chorizo)

Fresh Fruits (e.g., Grapes, Apples, Figs)

Nuts (e.g., Almonds, Walnuts, Cashews)

Olives (mixed variety)

Artisan Bread or Crackers

Honey or Fig Jam

Fresh Herbs (e.g., Rosemary, Thyme)

Preheat Oven

In a bowl, mix together brown sugar, honey, soy sauce, minced garlic, salt, and black pepper to create the glaze.

Make the Glaze

Place salmon fillets on a baking sheet lined with parchment paper. Brush the glaze generously over the fillets.

Glaze the Salmon

Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flaky.

Bake the Salmon

While the salmon is baking, toss the trimmed asparagus with olive oil, salt, and black pepper.

Season the Asparagus

Spread the asparagus on a separate baking sheet and roast in the oven for the last 10 minutes of the salmon's cooking time.

Roast the Asparagus

Boil potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Potatoes

Add butter, milk, salt, and black pepper to the potatoes. Mash until smooth and creamy.

Mash the Potatoes

Plate the salmon, asparagus, and mashed potatoes together for a beautiful presentation.

Plate the Dish

Serve hot and enjoy your sweet glazed salmon meal!

Serve

salmon fillets

brown sugar

honey

soy sauce

garlic, minced

salt

black pepper

asparagus, trimmed

olive oil

potatoes, peeled and chopped

butter

milk

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add spinach and cook until wilted. Remove from heat and let cool slightly.

Prepare the Filling

In a bowl, combine the cooked spinach and garlic with cream cheese, feta cheese, salt, pepper, and parsley. Mix well until combined.

Mix the Filling

Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into each chicken breast, being sure not to cut all the way through.

Prepare the Chicken

Stuff each chicken breast with the spinach and cheese mixture, securing with toothpicks if necessary.

Stuff the Chicken

Rub the remaining olive oil over the outside of the stuffed chicken breasts, then sprinkle with paprika, salt, and pepper. Place in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.

Season and Cook

Allow the chicken to rest for a few minutes before slicing. Serve warm, garnished with additional parsley if desired.

chicken breasts

spinach

cream cheese

garlic

feta cheese

paprika

fresh parsley

In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, and Old Bay seasoning. Mix until smooth.

Prepare the Base

Gently fold in the lump crab meat and chopped green onions. Be careful not to break up the crab meat too much.

Add Crab and Green Onions

Taste the mixture and add salt and pepper to your liking.

Season

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

Serve the crab dip cold with Bavarian pretzels.

crab meat, lump

cream cheese, softened

sour cream

mayonnaise

Dijon mustard

lemon juice

Worcestershire sauce

garlic powder

Old Bay seasoning

green onions, chopped

pepper

In a large bowl, combine the chopped kale, sliced red apples, halved grapes, chopped walnuts, and diced cucumber.

Prepare the Salad

In a small bowl, whisk together the minced garlic, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.

Make the Vinaigrette

Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

Combine and Serve

Kale

Red Apples

Grapes

Walnuts

Cucumber

Garlic

Olive Oil

Apple Cider Vinegar

Honey

Dijon Mustard

Salt

Pepper

Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper.

Prepare the Short Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove the ribs and set aside.

Sear the Ribs

Add the chopped onion and minced garlic to the pot, sautéing until softened.

Cook the Aromatics

Pour in the red wine, scraping up the browned bits. Add the beef broth, thyme, and bay leaf. Return the ribs to the pot, cover, and braise in the oven for about 3 hours until tender.

Deglaze and Braise

In a saucepan, melt butter over medium heat. Add corn kernels and sauté for about 5 minutes.

Cook the Corn

Add heavy cream, salt, and pepper. Blend until smooth using an immersion blender or food processor.

Blend the Mixture

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, rosemary, salt, and pepper.

Prepare Potatoes

Spread potatoes on a baking sheet and roast for 25-30 minutes until golden and crispy.

Roast Potatoes

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.

Sauté Spinach

Add the fresh spinach and sauté until wilted. Season with salt and black pepper to taste.

Add Spinach

Beef short ribs

Black pepper

Olive oil

Onion, chopped

Garlic, minced

Beef broth

Red wine

Dried thyme

Bay leaf

Fresh corn kernels

Heavy cream

Butter

Baby potatoes, halved

Rosemary, chopped

Fresh spinach

Preheat your oven to 400°F (200°C). Carefully shuck the oysters and place them on a baking sheet, keeping them in their half shells.

Prepare the Oysters

In a skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant. Then add the spinach and cook until wilted. Remove from heat and stir in the parsley, lemon juice, salt, and black pepper.

Cook the Spinach Mixture

In a bowl, mix panko breadcrumbs with the remaining 2 tablespoons of melted butter and grated manchego cheese.

Prepare the Topping

Spoon the spinach mixture on top of each oyster, then sprinkle the panko and cheese mixture over the spinach.

Assemble the Oysters

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the topping is golden brown and the oysters are cooked through.

Bake

Remove from the oven and let cool slightly before serving. Enjoy your delicious Oyster Rockefeller!

Cheese & Charcuterie

Sweet Glazed Salmon

Stuffed Chicken

Crab Dip

Red Apple Salad

Short Rib

Oyster Rockefeller

Fried Green Tomatoes

Cut Of The Night

Fish Tacos

Deep Fried Cod Roll

Southwest Mushroom Wrap

Natty Boh Mussels

Baked Brie

Crab Cake Sandwich

Tortellini Salad

Md Crab Cakes

Seafood Salad

Blackened Seabass

Mushroom Risotto

Chicken Pesto Sandwich

Italian Ciabatta Sandwich

Grilled Swordfish

Crab Pretzel