JuJu Sauce

10oz Ribeye

Back Bay Crab Cakes

Alaskan ale battered cod fillets served with tartar sauce, lemon & steak fries.

Fish & Chips

Sautéed shrimp, lump crab & broccoli in White cheddar cheese sauce.

Shrimp, Crab & Broccoli Alfredo

Steak Maryland

Back Bay crab cake, fried crispy shrimp & battered Alaskan cod fillet with lemon.

Seafood Sampler

Shrimp Po'Boy

12 Shrimp, fried & served with fresh lemon, cocktail sauce and steak fries.

Fried Shrimp

Shrimp & Lobster Roll

With lettuce, tomato, red onion & JuJu sauce, served in a wrap with side of lime aioli.

Jerk Chicken Wrap

Chopped romaine, Caesar dressing, parm cheese & topped with homemade croutons.

Chicken Caesar

Broiled homemade lump crab & claw meat cake. Served with Creole remoulade on a brioche bun with lettuce & tomato.

Crab Cake Sandwich

With homemade Guinness BBQ sauce, caramelized onions, bacon, cheddar cheese and fried onion ring on a brioche bun.

Guinness Burger

Brioche bun, topped with choice of American, Swiss or Cheddar cheese.

Cheeseburger in Paradise

Mixed greens with grilled chicken, bacon, diced bacon, bleu cheese crumbles, and guacamole ranch.

Jersey Garden

Hard boiled egg, mixed cheese, red onions, tomatoes, homemade croutons & bleu cheese crumbles.

Cali Cobb

Mixed greens with shrimp, lump crab, boiled egg, mixed cheese, red onions, homemade croutons.

Seafood Cobb

4 tenders, lightly breaded and fried, with buffalo blue sauce, celery & blue cheese.

Buffalo Blue Tenders

12 Crispy shrimp tossed in buffalo blue sauce, served with blue cheese & celery.

Buffalo Blue Shrimp

12 Crispy shrimp tossed in JuJu sauce served with celery & ranch dressing.

Jerk Shrimp

Basket of house fried tortilla chips, served with homemade guacamole, fresh pico de gallo & white cheddar cheese dip.

Tortilla Chips & Dips

House fried wontons topped with fresh Ahi tuna, diced tomato & mango, garlic – ginger slaw, sesame seeds, sweet & sour drizzle & wasabi aioli.

Ahi Tuna Wonton Nachos

A pound of PEI mussels served with marinara sauce or white wine garlic butter sauce, served with garlic bread.

Sauteed Mussels

In a medium bowl, combine the olive oil, minced garlic, and red wine vinegar. Whisk together until well blended.

Prepare the Base

Stir in the honey, Dijon mustard, chopped basil, salt, and black pepper. Mix thoroughly to combine all ingredients.

Add Flavorings

Taste the sauce and adjust seasoning if necessary. You can add more honey for sweetness or more vinegar for tang.

Taste and Adjust

Transfer the JuJu Sauce to a jar or airtight container. It can be served immediately or stored in the refrigerator for up to a week.

Serve or Store

Olive Oil

Garlic Cloves, minced

Fresh Basil, chopped

Red Wine Vinegar

Honey

Dijon Mustard

Salt

Black Pepper

Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Rub the steak with olive oil, then sprinkle both sides with garlic powder, salt, black pepper, and fresh rosemary. Ensure the steak is evenly coated.

Season the Steak

Preheat your grill or a heavy skillet over medium-high heat until hot.

Preheat the Grill or Pan

Place the ribeye steak on the grill or skillet and cook for about 4-5 minutes on one side for medium-rare. Flip and cook for an additional 4-5 minutes on the other side.

Cook the Steak

Remove the steak from the heat and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Slice the ribeye against the grain and serve as desired.

Serve

Ribeye steak

Olive oil

Garlic powder

Black pepper

Fresh rosemary

In a large bowl, gently combine the lump crab meat, claw crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and chopped green onions. Be careful not to break up the crab meat too much.

Prepare the Crab Mixture

Fold in the breadcrumbs until the mixture holds together. Season with salt and black pepper to taste.

Add Breadcrumbs

Shape the mixture into two crab cakes, about 1 inch thick.

Form the Cakes

Preheat your broiler to high and place an oven rack about 6 inches from the heating element.

Preheat the Broiler

Place the crab cakes on a broiler-safe pan. Dot the tops with butter. Broil for about 6-8 minutes, or until the tops are golden brown and the cakes are heated through.

Broil the Crab Cakes

Remove from the oven and let cool slightly before serving. Enjoy your Back Bay Crab Cakes!

lump crab meat

claw crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

breadcrumbs

green onions, chopped

salt

black pepper

butter, for broiling

Peel the potatoes and cut them into thick strips. Soak in water for 30 minutes to remove excess starch. Drain and pat dry.

Prepare the Fries

In a large bowl, whisk together flour, baking powder, salt, and black pepper. Gradually add the ale, mixing until smooth.

Make the Batter

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the potato strips in batches and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Fry the Potatoes

Dredge the cod fillets in flour, shaking off excess. Dip into the batter, then carefully place in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

Plate the fish and chips together. Serve with tartar sauce and lemon wedges on the side.

Alaskan cod fillets

all-purpose flour

ale (or beer)

baking powder

vegetable oil

potatoes (for fries)

tartar sauce

lemon wedges

In a large pot of salted boiling water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet over medium heat, add olive oil. Add broccoli florets and sauté for about 3-4 minutes until tender but still crisp. Remove from skillet and set aside.

Sauté the Broccoli

In the same skillet, add minced garlic and shrimp. Sauté until shrimp are pink and cooked through, about 3-5 minutes. Season with salt and pepper. Remove from skillet and set aside.

Cook the Shrimp

In the same skillet, pour in the heavy cream and bring to a simmer. Gradually add the white cheddar cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.

Make the Alfredo Sauce

Add the cooked fettuccine, sautéed broccoli, and shrimp to the cheese sauce. Gently toss to combine and heat through.

Combine Ingredients

Fold in the lump crab meat gently to avoid breaking it up too much. Heat for an additional minute until everything is warmed.

Add Crab Meat

Garnish with chopped parsley and additional black pepper if desired. Serve immediately.

shrimp, peeled and deveined

broccoli florets

fettuccine pasta

white cheddar cheese

heavy cream

garlic, minced

olive oil

parsley, chopped (for garnish)

Take the center cut ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Preparation

Rub both sides of the steaks with olive oil, then season generously with salt, black pepper, and garlic powder. Ensure that the seasoning is evenly distributed.

Seasoning the Steaks

Preheat a skillet or grill over high heat. Once hot, add the steaks and cook for about 4-5 minutes on one side. Flip the steaks and add butter and fresh rosemary to the pan.

Cooking the Steaks

As the steaks cook on the second side (another 4-5 minutes), use a spoon to baste them with the melted butter and rosemary for added flavor.

Basting

Use a meat thermometer to check the internal temperature. Cook until the desired doneness is achieved (130°F for medium-rare).

Checking Doneness

Remove the steaks from the heat and let them rest for about 5-10 minutes before slicing. This helps retain the juices.

Resting the Steaks

Slice the steaks against the grain and serve immediately, optionally garnished with additional rosemary.

Serving

Center Cut Ribeye Steak

Garlic Powder

Fresh Rosemary

Butter

Cook the Back Bay crab cakes according to package instructions or your preferred recipe. Keep warm.

Prepare the Crab Cakes

In a mixing bowl, combine flour, cornstarch, baking powder, salt, black pepper, and Old Bay seasoning. In a separate bowl, beat the eggs. Dip each shrimp first in the egg mixture, then coat with the flour mixture. Heat oil in a frying pan over medium heat and fry the shrimp until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Cut the Alaskan cod fillet into serving-sized pieces. Dip each piece in the egg mixture followed by coating it with panko breadcrumbs. In the same frying pan, fry the battered cod until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Batter and Fry the Cod

Arrange the crab cakes, fried shrimp, and battered cod on a serving platter. Serve with lemon wedges on the side.

Back Bay crab cakes

Shrimp, peeled and deveined

Alaskan cod fillet

All-purpose flour

Cornstarch

Eggs

Panko breadcrumbs

Baking powder

Cooking oil for frying

Lemon wedges

In a bowl, mix the flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, combine the beaten egg and buttermilk. Dip each shrimp into the buttermilk mixture, then dredge in the flour mixture until well-coated.

Prepare the Shrimp

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated shrimp in batches and fry until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.

Slice the sub rolls lengthwise and spread a generous amount of Creole remoulade on the inside. Layer with shredded lettuce, fried shrimp, and sliced tomatoes.

Assemble the Po'Boy

Close the rolls and serve immediately with extra remoulade on the side.

Cornmeal

Cajun seasoning

Egg, beaten

Buttermilk

Vegetable oil

Sub rolls

Lettuce, shredded

Tomato, sliced

Creole remoulade

In one bowl, mix flour, cornstarch, salt, black pepper, and cayenne pepper. In another bowl, whisk together eggs and milk. In a third bowl, place bread crumbs.

Set Up Breading Station

Dip each shrimp first in the flour mixture, then in the egg mixture, and finally coat with bread crumbs. Set aside on a plate.

Bread the Shrimp

In a deep frying pan, heat oil over medium-high heat until hot (about 350°F or 175°C).

Heat the Oil

Carefully add breaded shrimp to the hot oil in batches. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Serve the fried shrimp hot with lemon wedges, cocktail sauce, and steak fries on the side.

Shrimp (peeled and deveined)

Milk

Bread crumbs

Cayenne pepper

Oil for frying

Cocktail sauce

Steak fries

In a mixing bowl, combine the chopped shrimp, lobster meat, mayonnaise, celery, lemon juice, salt, black pepper, and fresh dill. Mix until all the ingredients are well incorporated.

Juju Sauce