Waterfront Galley and Bar

Chilled shrimp served with house-made cocktail sauce.

Shrimp Cocktail

Sesame oil, avocado, and soy sauce served with tortilla chips.

Ahi Tuna Tartare

8 oz filet served with mashed potatoes and asparagus.

Filet Mignon

Classic margarita with tequila, lime juice, and triple sec.

Margarita

Rich chocolate cake topped with chocolate ganache.

Chocolate Cake

Tossed in a chili garlic sauce with scallions.

Chili Garlic Shrimp

Tender calamari lightly breaded and fried, served with marinara sauce.

Calamari

Tropical cocktail made with rum, coconut cream, and pineapple juice.

Pina Colada

Classic cheesecake topped with fresh berries.

Cheesecake

Pasta tossed with fresh vegetables and olive oil.

Pasta Primavera

Steak Frites

Charcuterie Board

Crab Cakes

Refreshing cocktail with rum, mint, and lime.

Mojito

Warm chocolate cake with a molten center.

Chocolate Lava Cake

Ribeye Steak

Served with seasonal vegetables and rice.

Grilled Salmon

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

Bruschetta

Crispy Calamari

Classic cocktail with bourbon, sugar, bitters, and an orange twist.

Old Fashioned

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with salt and black pepper, and cook for about 3-4 minutes until they turn pink. Remove from the skillet and set aside.

Cook the Shrimp

In the same skillet, add another tablespoon of olive oil. Add scallops and cook for about 2-3 minutes on each side until golden brown. Remove and set aside.

Cook the Scallops

Add the mussels to the skillet, cover, and cook for 5-7 minutes until they open. Discard any that do not open.

Cook the Mussels

Add the white fish fillets to the skillet, along with the remaining tablespoon of olive oil and minced garlic. Cook for about 4-5 minutes, flipping halfway through, until the fish is cooked through and flakes easily.

Add the White Fish

Return the shrimp and scallops to the skillet. Drizzle with lemon juice and sprinkle with chopped parsley. Stir gently to combine and heat through for another minute.

Combine Seafood

In a small saucepan over low heat, melt the butter. Be careful not to let it brown.

Melt the Butter

Once the butter is melted, add the minced garlic and lemon zest. Stir for about 1-2 minutes until fragrant.

Add Garlic and Flavorings

Remove from heat, and stir in the finely chopped parsley. Drizzle the garlic butter sauce over the prepared seafood medley before serving.

Finish the Sauce

Shrimp, peeled and deveined

Scallops

Mussels, cleaned

White fish fillets (e.g., cod or halibut)

Olive oil

Garlic, minced

Lemon juice

Fresh parsley, chopped

Salt

Black pepper

Butter

Lemon zest

Fresh parsley, finely chopped

In a large pot, add 4 cups of water, the sliced lemon, and Old Bay seasoning. Bring the water to a rolling boil.

Boil the Shrimp

Once the water is boiling, add the peeled and deveined shrimp. Cook for 2-3 minutes, or until the shrimp are pink and opaque.

Remove the pot from heat, drain the shrimp and immediately transfer them to an ice bath (a bowl filled with ice and cold water) to stop the cooking process. Let them chill for about 5 minutes.

Chill the Shrimp

In a mixing bowl, combine 1 cup of ketchup, 2 tablespoons of horseradish, 1 tablespoon of lemon juice, and 1 teaspoon of Worcestershire sauce.

Combine Ingredients

Add salt and black pepper to taste, mixing well until fully combined.

Season the Sauce

Cover the bowl with plastic wrap and refrigerate the cocktail sauce for at least 15 minutes to allow the flavors to meld.

Chill the Sauce

Arrange the chilled shrimp on a serving platter.

Plate the Shrimp

Serve the shrimp with the chilled cocktail sauce on the side for dipping.

Serve with Sauce

Large shrimp (peeled and deveined)

Water

Lemon (sliced)

Old Bay seasoning

Ketchup

Horseradish

Worcestershire sauce

Using a sharp knife, cut the Ahi tuna into small 1/4-inch cubes. Make sure to use fresh, sushi-grade tuna for the best flavor and texture.

Dice the Ahi Tuna

Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into similar 1/4-inch cubes as the tuna.

Prepare the Avocado

In a mixing bowl, combine the diced Ahi tuna and avocado. Add the soy sauce, sesame oil, lime juice, finely chopped green onions, chopped cilantro, salt, and black pepper. Gently fold the ingredients together to avoid mashing the avocado.

Mix the Tartare

Spoon the Ahi tuna tartare mixture into a serving bowl or onto a plate. Ensure it is evenly spread out.

Plate the Tartare

Arrange the tortilla chips around the tartare on the plate. Serve immediately to enjoy the freshness of the ingredients.

Serve with Tortilla Chips

Ahi tuna

Avocado

Soy sauce

Sesame oil

Lime juice

Green onions

Cilantro

Tortilla chips

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

Prepare the Steak

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

Season the Steak

Heat a skillet over medium-high heat. Once hot, add the filet mignon. Cook for about 4-5 minutes on one side until browned, then flip and add butter to the pan. Cook for an additional 4-5 minutes for medium-rare, or until desired doneness.

Cook the Steak

Remove the steak from the skillet and let it rest for 5 minutes before serving.

Rest the Steak

Peel and chop the potatoes into even chunks, about 1-2 inches in size.

Prepare the Potatoes

Place the chopped potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes or until tender when pierced with a fork.

Boil the Potatoes

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

Mash the Potatoes

Trim the tough ends of the asparagus and rinse under cold water.

Prepare the Asparagus

In a bowl, toss the asparagus with olive oil, salt, and black pepper. Heat a skillet over medium heat and add the asparagus. Cook for about 5-7 minutes, stirring occasionally, until tender-crisp.

Cook the Asparagus

Olive Oil

Black Pepper

Garlic Powder

Potatoes (Yukon Gold or Russet)

Milk

Asparagus

Rim the edge of a glass with a lime wedge and dip it into salt to coat the rim. Set the glass aside.

Prepare Glass

In a cocktail shaker, combine the tequila, triple sec, fresh lime juice, and simple syrup.

Mix Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well mixed and chilled.

Shake

Strain the mixture into the prepared glass filled with ice, if desired, or serve straight up.

Strain and Serve

Garnish the drink with a lime wedge on the rim of the glass.

Garnish

Tequila

Triple Sec

Fresh Lime Juice

Simple Syrup

Lime Wedge

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.

Mix Dry Ingredients

In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the boiling water until the batter is smooth and well combined.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Cool the Cakes

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.

Heat Cream

Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring.

Combine with Chocolate

After 5 minutes, stir the mixture until the chocolate is completely melted and the ganache is smooth.

Stir Ganache

Allow the ganache to cool at room temperature until it thickens, about 20 minutes.

Cool Ganache

Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of ganache on top.

Layer the Cakes

Place the second cake layer on top of the first and pour the remaining ganache over the top, allowing it to drip down the sides.

Add Second Layer

Slice the cake and serve. Enjoy your rich chocolate cake!

Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

heavy cream

semi-sweet chocolate chips

Rinse the peeled and deveined shrimp under cold water and pat them dry with a paper towel.

Clean the Shrimp

In a small bowl, mix together minced garlic, red chili flakes, soy sauce, honey, lime juice, salt, and black pepper. Stir well until all ingredients are combined.

Combine Sauce Ingredients

In a large skillet, heat the olive oil over medium-high heat.

Heat the Oil

Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until they turn pink and opaque.

Pour the prepared chili garlic sauce over the cooked shrimp in the skillet. Toss to coat the shrimp evenly in the sauce.

Add the Sauce

Stir in the chopped scallions and cook for an additional 1-2 minutes, allowing the scallions to wilt slightly.

Add Scallions

Remove the skillet from heat and transfer the chili garlic shrimp to a serving dish. Serve hot.

Plate the Dish

Scallions, chopped

Red chili flakes

Honey

Rinse the calamari rings under cold running water and pat them dry with paper towels.

Waterfront Galley And Bar