1/2 lb. or 1 lb. beer-poached shell-on shrimp served on ice or warm in beacon boil broth, cocktail sauce

Peel & Eat Shrimp

hushpuppies served with whipped old bay honey butter

Hush Puppies

crispy chicken tenders with a choice of sauce, served with fries

Chicken Tender Basket

cornmeal fried walleye fillets, beacon tartar sauce, served with fries

Uncle Joe’s Walleye

maine style: toasted new england bun, lightly dressed butter-poached lobster, celery, & fresh lemon

Lobster Roll

Lousiana style gumbo with chicken & andouille sausage

Gumbo

mussels, shrimp, & whitefish cooked in rich seafood broth, roasted onion, tomato, fennel. Served with buttered toast.

Cioppino

classic cream-based clam chowder, potatoes, bacon, littleneck clams

New England Clam Chowder

refreshing citrus key lime pie topped with fresh whipped cream & candied lime

Key Lime Pie

beer battered cod served with fries & beacon tartar sauce

Fish ‘n Chips

lightly breaded & fried, served with marinara

Calamari

cornmeal pan-seared perch, brown butter sauce, capers, red onions, asparagus, mashed potatoes

Brown Butter Perch

choice of marinara, alfredo, or both, served with buttered toast

Build Your Own Linguini

8oz sirloin steak, grilled with our signature seasoning.

Sirloin

cornmeal breaded whitefish, lettuce, tomato, & tartar sauce on a brioche roll, served with fries

Whitefish Sandwich

fried shrimp, cannon sauce, shredded lettuce, & tomato on a new england roll, served with fries

PO’BOY

smoked whitefish & cream cheese dip, oven-roasted tomatoes, toast pints & veggie sticks

Whitefish Dip

coconut shrimp or fried shrimp, served with fries & choice of sauce

Fried Shrimp

locally ground chuck and brisket blend, gouda cheese, lettuce, tomatoes, onion jam, & mayo on a brioche bun, served with fries

Smash Burger

Ask your server about our rotating chef’s catch of the day!

Chef’s Feature

Cheesecake

daily selection (ask your server), served with mignonette and lemon (min. 3 of each)

Oysters On the Half Shell

1/2 lb organic mussels sauteed with white wine, butter, red onion, garlic, parsley, & toast points

Steamed Mussels

iceberg lettuce, red onion, blue cheese crumbles, cajun candied bacon, blue cheese dressing

Wedge Salad

In a large pot, combine the beer, water, Old Bay seasoning, and sliced lemon. Bring to a boil over medium-high heat.

Prepare the Poaching Liquid

Once boiling, add the shell-on shrimp. Cook for 2-3 minutes until they turn pink and opaque. Remove from heat.

Poach the Shrimp

Immediately transfer the shrimp to a bowl filled with ice to stop the cooking process. Let them chill for a few minutes.

Ice Bath

In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Stir well and adjust seasoning to taste.

Mix the Sauce

Serve the shrimp on a platter over ice or warm in a bowl with the poaching broth. Accompany with the cocktail sauce.

Plate the Dish

Shell-on shrimp

Beer

Water

Old Bay seasoning

Lemon

Ketchup

Horseradish

Lemon juice

Worcestershire sauce

Hot sauce

In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, salt, and black pepper. Stir in the chopped onion.

Make the Batter

In a separate bowl, mix the buttermilk and beaten egg. Gradually add the wet mixture to the dry ingredients, stirring until just combined.

Combine Wet Ingredients

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Using a tablespoon, drop spoonfuls of the batter into the hot oil. Fry in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Hush Puppies

Serve warm with whipped Old Bay honey butter.

Serve

cornmeal

all-purpose flour

baking powder

sugar

salt

black pepper

onion, finely chopped

buttermilk

egg, beaten

vegetable oil (for frying)

Cut the chicken breast into strips and season with salt, pepper, garlic powder, and paprika.

Prepare the Chicken

In three separate bowls, place flour, beaten eggs mixed with milk, and breadcrumbs.

Set Up Breading Station

Dredge each chicken strip first in flour, then dip into the egg mixture, and finally coat with breadcrumbs.

Bread the Chicken

Heat oil in a deep skillet over medium heat. Fry the chicken tenders until golden brown, about 4-5 minutes per side. Drain on paper towels.

Fry the Chicken

While the chicken is frying, cook frozen fries according to package instructions until crispy.

Prepare the Fries

Plate the chicken tenders with fries on the side. Serve with a choice of dipping sauce.

Chicken breast

All-purpose flour

Cornstarch

Eggs

Milk

Breadcrumbs

Salt

Black pepper

Garlic powder

Paprika

In a mixing bowl, combine mayonnaise, chopped pickles, lemon juice, and cooked bacon. Mix well and season with salt and black pepper to taste. Refrigerate until ready to serve.

Prepare the Tartar Sauce

In one bowl, whisk together the eggs and milk. In another bowl, mix cornmeal, flour, salt, and black pepper. Dip each walleye fillet first into the egg mixture, then coat it in the cornmeal mixture.

Prepare the Walleye

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated walleye fillets, cooking until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Walleye

Cook the frozen French fries according to package instructions. Season with salt to taste.

Serve the crispy walleye fillets with bacon tartar sauce on the side, alongside the French fries.

Walleye fillets

Cornmeal

Vegetable oil

In a large pot, bring salted water to a boil. Add the lobster and cook for about 8-10 minutes until bright red. Remove lobster and let it cool before extracting the meat.

Prepare the Lobster

In a skillet, melt the unsalted butter over low heat. Once melted, add the lobster meat and gently poach for about 5 minutes until warm. Stir in the lemon juice, chopped celery, salt, and black pepper to taste.

Butter Poaching

While the lobster is poaching, preheat a skillet or griddle over medium heat. Toast the New England buns until golden brown on both sides.

Toast the Buns

Once the lobster is ready, divide the mixture among the toasted buns. Serve with fresh lemon wedges on the side.

Assemble the Lobster Rolls

Lobster meat

Unsalted butter

Celery, finely chopped

New England style hot dog buns

Black pepper, freshly ground

Fresh lemon wedges, for serving

In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 20-30 minutes. This is the roux.

Prepare the Roux

Once the roux is ready, add the chopped onion, green bell pepper, celery, and garlic to the pot. Sauté until the vegetables are tender, about 5-7 minutes.

Cook the Vegetables

Cut the Andouille sausage into slices and add it to the pot along with the chicken thighs. Cook until the chicken is browned, about 5-7 minutes.

Add the Meats

Pour in the chicken broth, diced tomatoes, okra, bay leaves, thyme, cayenne pepper, salt, and black pepper. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 45 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld.

Simmer

Remove the bay leaves and shred the chicken into bite-sized pieces. Return it to the pot and simmer for an additional 10 minutes.

Finish the Gumbo

Serve the gumbo hot over cooked white rice, garnished with sliced green onions.

Andouille sausage

Chicken thighs, boneless and skinless

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Garlic, minced

Chicken broth

Diced tomatoes, canned

Okra, sliced

Bay leaves

Dried thyme

Cayenne pepper

Green onions, sliced (for garnish)

Cooked white rice (for serving)

In a large pot, heat the olive oil over medium heat. Add the chopped onion and fennel, sautéing until softened, about 5-7 minutes.

Prepare the Base

Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced tomatoes and stir well.

Add Garlic and Tomatoes

Pour in the fish stock and white wine. Bring the mixture to a simmer and let it cook for about 10 minutes.

Make the Broth

Add the mussels and shrimp to the pot. Cover and cook for about 5 minutes, or until the mussels have opened and the shrimp are pink.

Add Seafood

Gently add the whitefish and season with red pepper flakes, salt, and black pepper. Cook for an additional 5-7 minutes, until the fish flakes easily.

Finish with Whitefish

Ladle the cioppino into bowls, garnish with fresh parsley, and serve hot with buttered toast on the side.

mussels

shrimp, peeled and deveined

whitefish (such as cod or halibut)

olive oil

onion, chopped

fennel bulb, chopped

garlic, minced

diced tomatoes (canned or fresh)

fish stock or seafood broth

white wine

red pepper flakes

fresh parsley, chopped

buttered toast

Rinse the littleneck clams under cold water to remove any sand or grit. Place them in a pot with about 1 cup of water, cover, and steam for about 5-7 minutes until they open. Discard any that do not open. Remove the clams from their shells and chop them coarsely, reserving the broth.

Prepare the Clams

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

Cook the Bacon

In the same pot with the bacon fat, add butter, onion, and celery. Sauté until the vegetables are soft, about 5 minutes.

Sauté Vegetables

Add diced potatoes, minced garlic, thyme, bay leaf, salt, and the reserved clam broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

Add Potatoes and Seasonings

Stir in the heavy cream and chopped clams. Simmer for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.